R.I.P., Twinkies

Farewell, Twinkies. 

Goodbye, corn syrup, sugar, shortening, glucose, monoglycerides, diglycerides, Polysorbate 60 (commonly found in cosmetics, derived from petroleum), cellulose gum (used in hair gel and laxatives), “natural flavors” (not!), artificial flavors (no surprise here!), and yellow and red food dye.

R.I.P.

We really won’t miss you!

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Laura Ingalls & Processed Foods

Laura Ingalls & Processed Foods

I’m a little bit obsessed with Laura Ingalls Wilder. Not the semi-fictitious character in her “Little House” books as much as the author herself, as farm wife and neighbor and mentor and friend. I’ve been reading her articles that were published regularly in the Missouri Ruralist newspaper for about a decade, starting around 1913. So cool to read her thoughts from 100 years ago that sound so similar to some of my thoughts these days … living close to the land, being kind and neighborly, raising chickens and a garden, doing your best to keep your home nice, taking time for yourself when life gets super-busy.

The World’s Fair 1915

Author Laura Ingalls Wilder

Mrs. Wilder visited the 1915 World’s Fair in San Francisco … a big trip from her home in the Ozarks where she lived with husband “Manly.” Continue reading

Processed Foods History: 1910s to 1950s

Processed Foods History:

1910s to 1950s

Let’s step back in time and see exactly how we became a society where fast, high-fat, processed food is so popular.

1910

Nathan’s original restaurant, circa 1920
Coney Island, New York

Trans fats were invented in the 1890s and entered the food supply in the 1910s. Some processed foods became available as early as the 1910s:

  • Nathan’s hot dogs
  • Aunt Jemima syrup
  • Hellmann’s mayonnaise
  • Oreo cookies
  • Crisco
  • Marshmallow Fluff Continue reading

Processed Foods History: 1960s to Today

Processed Foods History:

1960s to Today

Let’s continue exploring our journey from real food to processed food and (hopefully) back to real food!

CLICK HERE FOR PART 1 OF THE PROCESSED FOODS HISTORY, 1910s to 1950s

1960

The ’60s focused on radical change and experimentation, even in the culinary arena: Julia Child taught us how to make the perfect French omelet; ethnic foods were hot; vegetarianism was catching on; fondue parties were all the rage; and we returned to the outdoor cooking of our ancestors – on the backyard barbecue grill. Continue reading