More Urban Farmers’ Markets: Getting Local in Chicago

Yes, I do more than *just* shop at farmers’ markets when I travel. The art and architecture in Chicago is nothing less than stunning.

We all know I love to write about farmers’ markets, whether on my various trips around the world or at home. A few posts of this ilk include Borough’s Market in London and its special Apple Day celebration with the Queen; Union Square Greenmarket in New York City; Copley Square market in Boston (one of my regular markets); and the Cambridge winter farmers’ market. (Cambridge, Massachusetts, that is, UK readers.) Perhaps at some point I’ll dig through my non-digital photos to share more images from Paris, Bangkok, Sydney, and others…

In the meantime, today’s post is a photo blog with a few pictures from two different famers’ markets in Chicago. A massive metropolis, there’s many a market around. The first was blessedly close to our hotel in a city parking lot – much akin to my own neighborhood market here in Brookline Massachusetts. The other, Chicago Greencity Market, was in lovely Lincoln Park. (Where we later enjoyed donuts and truffles at a lovely wine bar in Old Town, incidentally – another opportunity to remind you yet again that I’m a moderate.)

I hope these photos inspire you to check out your own local market as the summer’s seasonal bounty slowly begins. And if you don’t have a market near you, grab your veggies and fruits wherever you can find ‘em & take this opportunity to shape up your diet by incorporating more plants into your day, whether by increasing your consumption of salads or cooking deletable dishes brimming with amazing summer produce. (Search my blog contents and the internet for many a tasty idea.) Most of us don’t get nearly enough, and they are fundamental to health.

Check it out. Aren’t they gorgeous?

A true spring delight, the strawberry and asparagus seasons are short. Enjoy them while they’re at their finest! And forget those extra large strawberries at the supermarket if you can – absolutely no comparison to local, which are naturally smaller and so much tastier. And give purple asparagus a shot, too! Even more nutrients there!

So adorable! Tasty, too.

I love love love beets, and they come in more colors than just purple. Is it time for you to give them a shot this summer? I have lots of wonderful recipes coming …

Not everything is in season, but thanks to hydroponic growers we can still enjoy the diversity and nutrition of lots of local vegetables throughout the year…

… like colorful red and yellow peppers. Yum!

Onions are a fundamental ingredient to almost everything I cook. And sweet spring onions are a special treat indeed! (Pay no attention to the styrofoam cup in the background. Ick.)

Gorgeous peonies, another spring treat, with their glorious scent and magnificent beauty. Not for eating, though. Some flowers are edible; these aren’t. Also note the bright red cherries and the non-pastic shopping bag in the background! Yeah, baby. That’s what I’m talking about.

English peas are another spring favorite. Shelling for some is a chore; to me it’s a Zen-like activity that brings me joy and peace.

A new discovery, this Midwest saskatoon sighting had its very own post, as I’d never seen one before. Are you familiar with this tasty berry?

Now, while we’re on the subject, I need to make my way slowly to my own market before it closes at dusk. I simply must replenish my almost-barren refrigerator for weekend cooking, my very favorite activity. I’m so excited to see what goodies await!

And, with a little luck and a bit more rest, I’ll be sharing more tasty recipes via writing and video very, very soon.

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public healthShe brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twittercheck out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!

Saskatoon Sightings in Chicago

More farmers’ markets photos from Chicago to come soon, but in the meantime here’s just one, which for this Bostonian begged the question: What the hell is a saskatoon?

Well, scientist that I am of course I research all things to which I don’t know the answer – albeit in this case rather perfunctorily – so if you didn’t know, either, here’s a run-down of this tasty berry that even has its own website.  It is such a pleasure to discover the beauty of local agriculture and novel fruits and vegetables while traveling! Among other goodies, I bought a pint that we snacked upon during our meanderings around Chicago.

I mean, it can’t be donuts and truffles all the time, right?

My questions for you today, however, are: Did you know what a saskatoon was? Have you ever seen them? Eaten one? Like it? Hate it? Inquiring New England minds want to know…

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public healthShe brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twittercheck out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!

Confection Confession: A Trio of Truffles

This nutrition scientist-slash-foodie is all about moderation. Yup, I mainly write about salads, soups, savory vegetable-based dishes, and seafood, which comprise my usual diet. Sweets certainly enter the picture once in a while, however. Especially when I’m on vacation and sampling the local fare, whether farmers’ market goodies or restaurant creations.

It is for this reason that I could not resist ordering the trio of truffles at our final lunch in Chicago at Flight 1551. Sure, you’re thinking, they’re small, you’re on vacation, and dark chocolate even has some health benefits. Well, thank you for that. But, you see, this was in addition to the platter of mini donuts we also ordered. Check it out: white chocolate with candied orange peel; semisweet chocolate with smoked cashews; and dark chocolate with espresso ganache.

  • (Yes, I was so enthralled by this little plate of heaven that I took multiple pictures. Rather gratuitous, some might say. They’re different angles, though, you see – can’t you tell? For goodness’ sakes, man, eat it, don’t tweet it!  Seriously!)

The dark chocolate with its silky espresso ganache was my favorite by far. Divine. While I’m not a huge fan of white chocolate, that round bite of goodness was really quite tasty, the zesty citrus a wonderful match to the smooth white chocolate. (The blue confectioners sugar coating notwithstanding.) And there’s certainly nothing not to like about semisweet chocolate, complemented perfectly by the crunch and smoke of the cashews.

In general, I’d say that splitting a plate of truffles is a great way to go for dessert if you like chocolate. A small sweet treat to finish off a meal.

Unless you’ve already eaten a platter of donuts, that is.

Which is in part what led to the long walk along the Chicago lakefront.

And my subsequent back re-injury.

(Crap! I said I wouldn’t get into that again.)

Perhaps now you better understand why I try not to keep sweets around the house to help maintain energy balance.

Furthermore, apparently excess sweet consumption doesn’t just contribute to weight gain, it also indirectly leads to back injuries.

Who knew?

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public healthShe brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twittercheck out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!

Unexpected Donut Encounters in the Windy City

Donuts, Donuts, Everywhere

There’s been a bit of chatter about donuts lately on my Facebook page, in part due to Mayor Bloomberg’s declaration of “NYC Donut Day” on Friday, June 1. Coincidentally, during the past week I had several unexpected donut encounters. Quite unusual for me, as I’m not a big donut fan. Unless they’re really good. And I mean REALLY REALLY good. As in, still-warm cider donuts coated in cinnamon sugar from a New England apple orchard on a brisk autumn afternoon.

So here’s a quick post with some donut food porn for you because, let’s face it, I’m sick of whining about my back injury in Rome and subsequent re-injury in Chicago. It’s rather irritating at this point, and you deserve something sweet for listening to me. Virtually is the best I can do, alas. Which is too bad, because I would have loved to share these donuts with you or make something else divine - chocolate cake with mocha buttercream, perhaps? – as a way of saying thanks for all of the kind words of support and for continuing to read during this unexpectedly long hiatus from food writing and video blogging.

Both donut encounters were in Chicago. I’ll have a more to say about that trip soon, but this is just a quick foodie post for those of you with a sweet tooth. (And remember that more of my food porn is on pinterest, which links to the related blog posts by clicking on the pictures.)

Donut 1: The Purple Pig

Following the sumptuous wedding of our friends, I politely as possible hounded them for foodie advice for our quick visit to the city. The Purple Pig, voted one of the top 10 new restaurants by Bon Appétit magazine in 2010, was one of their recommendations. Our meal concluded with the Siberian Iris, a deep fried brioche filled with ricotta cheese and chocolate chips. To be honest, normally this would not be my dessert of choice, but the waiter said that it was the restaurant’s specialty, and I generally trust a server’s recommendation. My husband and I split this dessert while leisurely enjoying espressos on the patio.

  • Donut, Mediterranean style: hot fried brioche with oozing, creamy ricotta dotted with melted dark chocolate. Need I say more?

Donut(s) 2: Flight 1551 Wine Bar + Restaurant

We stumbled across Flight 1551 while roaming through Old Town. It seemed the perfect place for a late lunch al fresco before heading to the airport. They, too, had (mini) donuts on the menu. Again, not my first choice, but they were out of the cheesecake trio so donuts it was. The platter that my husband and I split included three types: salted caramel and bacon, classic rolled in cinnamon sugar, and Homer Simpson-style with strawberry glaze and sprinkles. My accompanying beverage was the final glass of rosé from a wine fight.

  • I don’t eat bacon, but I live for caramel. I thusly carved off a few bacon-less bites, savored them slowly, and said “Ohhhhhh…,” thinking I’d gone to donut heaven. Coming back to reality, I then decided these donuts were good enough to photograph, and did so despite the gently-used nature of this sublime bacon/caramel concoction. (Note: Generally speaking, it’s best to tweet before you eat. Oh well.)
  • Strawberry-glazed donut with sprinkles? Ew. Unless it’s fresh strawberry glaze when these tender red berries are in season, in which case – bring it on. Surprisingly delicious.
  • The least interesting donut, as I’ve had a great many in my time, but this particular specimen did not disappoint. And how cute are the little donut holes that accompany the dish on a bed of yet more caramel? Please look away while I lick the plate.

So, Happy Belated Donut Day, New Yorkers! And to everyone, my sincerest thanks for reading. I really do hope to get back to some more serious food and nutrition writing and cooking vlogging soon.

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public healthShe brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twittercheck out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!

The Pain Game: When Will I Play the Violin?

Roman Background: Painful Travels in Italy

My regular readers know that my recent posts have diverged from the usual subject matter of food and cooking due to the back injury I incurred in Rome more than three (!) weeks ago. Sure, I saw the Colosseum and even had an unexpected brief evening out at local hot spot. Despite this, the injury was severe, and I’ve fallen quite behind in my work and writing, which is incredibly frustrating. Two and half weeks post-injury, I finally saw a spine specialist last Friday. (More on this below.) Following the visit, I decided in the eleventh hour last Friday – read: one hour before we needed to leave for the airport – that I would rally to attend a family wedding in Chicago with my husband. (You must remember that after what I lived through in Rome, my bar for what I’m able to accomplish has been ineffably altered.) I thus hobbled around as quickly as possible, grabbed my cane, and off we went. I was instructed to be “as active as possible,” you see, and it had already been more than two weeks of immobility. Not easy for a fitness enthusiast like me. I therefore interpreted this advice, which was not further qualified or quantified despite my requests, as walking to the best of my ability.

I do indeed plan to post some nutrition and foodie pieces soon. In the meantime, I wanted to share the graphic my parents and I happened upon in the waiting room of the doctor’s office. I hope you will find it either informative or amusing or both. (Click on the image to open up a larger version if the print is too small.) I’ll first provide the written intro to the piece. Next, look at the graphic, and then I’ll share with you a few of the Newby reactions.

Waiting Room Reading Material: The Road to Recovery

Introduction. ”When you are injured, your anxieties, fears, and knowledge will powerfully influence your recovery. Starting at injury, look at both roads down which you can travel. Where are you now? Can you recognize some of the places? What experiences have you had? Where will you end up? Wellbeing? Discuss the map with your clinician.”

(Adapted from Butler DS, Moseley GA. 2003. “Explain Pain” from the NOIgroup, dedicated to explicating healthy notions of self through neuroscience knowledge.)

Newby Reactions: What Is This, Stand Up?

Honestly, I’m not sure any of this will translate. And, frankly, if you don’t find parts of the graphic somewhat amusing without further explanation then you should probably stop reading altogether and read my (much funnier) post on Moxie instead. If you do keep reading (kind soul) then remember that this conversation occurred in a very quiet waiting room, with a few other people peacefully sitting in their chairs while my father and I bantered for about 5 minutes in a fairly gregarious fashion at 7.45 in the morning.

PKN is me, NIN is my dad.

PKN: “Yup, that’s me, hunched over, holding a cane. What am I, 80? Seriously.” (Continues.) “But look at that, if I continue on this road here, I’m about 30 years younger and look fabulous! AND I can play the vioiln. Awesome. Of course, I need to become a man first, but whatever – at least I can play tennis.”

NIN: “This thing is supposed to be helpful and understandable to patients. “Bravery Chicane”? What the hell does that mean? And what is “chicane”?

(I actually didn’t know the meaning of the word either. Do you? And I really still don’t understand the context in which it appears on this graphic.)

PKN: “No clue. But there’s ‘Freakout Corner.’ People get that.” (Yup, I know it well.)

NIN “Castration?!?!” (my dad says alarmingly)*

PKN: “No, dad.” (Chuckles.) ”Ca-tas-tro-phi-za-tion.” (Guffaws. Several people look over, scowling.) “You know, worrying about bad things happening?” 

(Like, am I ever going to be able to walk again, let alone run the Boston Marathon in 2012, I think to myself. Or is this a tumor? How long do I have left to live?) 

Both continue staring at the graphic, laughing. More quips are made. You get the gist. A little impromptu waiting room comedy. At least, we thought so; I believe other patients were less than amused.

* I’m sure my dad was kidding. Pretty sure.

Chicago Postscript: One Week Hence, 3.5 Weeks Post-Injury

I began writing this post one week ago after reading this graphic, following a day of several doctors’ office visits. I’m finishing it today after our quick jaunt to Chicago. So, let’s see, to recap briefly so as not to bore you, let’s just say that in the past three weeks I’ve been through anxiety town, freakout corner, and fearville; had a fair bit of both helpful and unhelpful information; have seen a long list of professionals (which will continue); and have sat for some time contemplating life from Mount Nowhere.

Nevertheless, I set out to Chicago feeling hopeful, and was even able to stand up (almost) straight and proud in my gorgeous sari from India on the wedding day. No better way to see a city than walking, my husband and I traversed the streets of Chicago for a few days to take in the fabulous food, art, architecture, and music, albeit at a slower pace than usual. (Want to hear more about things like that in real time? Follow me on Twitter or Facebook.)

However, by the time we arrived at the airport on Wednesday evening after what I considered light activity (e.g., my husband enjoyed a 10 mile run alone while I begrudgingly worked from the hotel) I was having great trouble walking. This marathoner doesn’t do well with implementing moderation without further instruction, apparently.

By Thursday morning, I was in extreme pain while I headed to my physical therapy appointment – yet another health professional. Clearly I had overdone “as active as possible,” arriving at “Re-injury Central” and right back to “Pain City.” Here I currently reside and feel much like I did 3 weeks ago. Incidentally, I bypassed the train-track loop of “compo railway.” What the hell is that?

I later chatted with one of my doctors, who suggested I might consider visiting “Cortisol Corner.” (No he didn’t actually say “Cortisol Corner.” Come on. The graphic may be cheesy but the spine specialist isn’t Mr. Rogers.)

I now sit quietly. Well, lie, really. And I wonder yet again: When will I play the violin?

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator who normally writes about food given her expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public healthShe brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twittercheck out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!