Weekend reads: an ode to winter squash, grants for food projects and more
A pillar of First Lady Michelle Obama's Let's Move! campaign is ensuring that food is affordable and accessible to families across the country, regardless of income, and Deputy Agriculture Secretary Kathleen Merrigan today announced new grants for 77 different food projects in 34 states.
There are no vegetables better suited to celebrating autumn on the table than winter squash.From massive, almost impenetrable blue Hubbards to the aptly named delicate and easy-to-slice delicata, there is a squash to be cooked for breakfast, lunch, or dinner - even dessert.
It's used almost everywhere. It's in almost all of us. It does weird things to rodents and it may be doing weird things to us—but it's tough to be certain. Bisphenol-A (BPA) has become a litmus test for how people view environmental health and the risks of common household chemicals—as I wrote in a long story for TIME earlier this year. The chemical has countless industrial uses, most often in the epoxy liner of cans and in plastic bottles. But BPA is also an endocrine disruptor, meaning that it has the capacity to mess with our hormones and potentially impact health—especially in developing fetuses—even at relatively low doses. (Because they can mimic hormones—which cause enormous changes in our bodies even at relatively low amounts—the dose-response relationship used to evaluate traditional toxins like lead may not work with BPA.)
The time you're spending mincing and prepping your ingredients? The money you're spending on pre-sliced vegetables and salad dressing? Food writer and home cooking authority Mark Bittman tells us how to stop inflicting such pain in the kitchen and just get cooking.
Image: Matt Callow
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