First, my weekly Weight Watchers update. I lost 1.5 pounds this week, bringing my total to 11.6 pounds lost. I’m looking forward to adding some outdoor exercise into my routine now that the weather is beginning to change. It’s going to be in the mid-60’s here today.
This weekend’s reads are all about what we’re eating right now. What’s in season; what’s in fashion; and what’s marinated in BP oil.
- Right around this time of year, it’s slim pickins for locavores in most parts of the country when it comes to fresh produce. Treehugger has a slideshow of 10 Fresh, In Season Vegetables the East Coast Should be Eating Now that might help some of us out.
- Eatocracy reports that Oysters are making a comeback in the Gulf of Mexico after the BP oil disaster. Apparently the trick to eating them this close to the disaster is to try “not to think about what other nasties could be in there.”
- Eating (or wasting) less food is what’s fashionable at many colleges that are getting rid of their cafeteria trays. The Washington Post reports that at schools that have implemented a ban on trays, 25-30 percent less food is being wasted.
- Kids and teens aren’t concerned about calorie counts on fast food menus when it comes to what they chose to eat, according to Reuters. The calorie counts posted in New York City restaurants haven’t made much of a difference in what’s being ordered.
- I’ve been thinking about this vegetarian lasagna recipe from More Than a Mountful since I saw it earlier this week. It starts with a sheet of fresh pasta that is topped with breaded eggplant and it only gets yummier looking from there.
Image: Matt Callow