![youcanteatbread:
For the gleaners: the more food that is in front of you, the more you will eat. Understand appropriate portion size, (e.g. 1.5 oz of cheese is the size of a 9V battery) and try to keep healthier foods around you so when you do reach for a snack it won’t be as detrimental to your waistline.
columnfive:
(via Massive Health - Swelling Servings: The Growth of American Food Portions [infographic])](http://25.media.tumblr.com/tumblr_lxcrzksO2R1qgqiywo1_500.png)
For the gleaners: the more food that is in front of you, the more you will eat. Understand appropriate portion size, (e.g. 1.5 oz of cheese is the size of a 9V battery) and try to keep healthier foods around you so when you do reach for a snack it won’t be as detrimental to your waistline.
(via Massive Health - Swelling Servings: The Growth of American Food Portions [infographic])
I’ve learned that you shouldn’t go through life with a catcher’s mitt on both hands; you need to be able to throw something back.
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Maya Angelou [You also should have to ask someone to throw something back. Just sayin’] (via ohmuffins) |
The Trouble with Digital Conservatism
(via)
Conserving the self in a culture of productive narcissism
by Rob Horning
The cluster of ideas, meanings, and implications associated with Web 2.0 has been amalgamating for the better part of a decade, steadily consolidating to the point where few would deny its cultural significance. The development of more sophisticated search engines and the promulgation of social media have combined to turn casual computer users into simultaneous producer-consumers with an ever-intensifying incentive to weave digital interfaces into all facets of their everyday life. The ubiquity of broadband access and the onslaught of gadgetry has allowed the internet to take on the characteristics of what autonomist Marxists like Paolo Virno and Toni Negri call the social factory, in which the effort we put into our social lives becomes a kind of covert work that can be co-opted by the tech companies that help us “share” and “connect.”
Those nice-sounding words mask the potentially exploitative aspects of the process. In “Free Labor: Producing Culture for the Digital Economy,” Tiziana Terranova argues that “the internet is about the extraction of value out of continuous, updateable work, and it is extremely labor-intensive.” Nicholas Carr has described Web 2.0 as “digital sharecropping,” a way of putting “the means of production into the hands of the masses but withholding from those same masses any ownership over the product of their work.” The internet thereby becomes “an incredibly efficient mechanism to harvest the economic value of the free labor provided by the very many and concentrate it into the hands of the very few.”
But if it is so exploitative, why do we bother with all the “sharing”? It may be because we don’t experience this effort as work but instead as simply being ourselves, which Web 2.0 seeks to make synonymous with digital participation. Services like Facebook succeed by making the process of ordering our social lives much more convenient — an apparently irresistible lure, as the site has recently passed the 500-million mark in users. Its ubiquity makes it hard to refuse to use it, as such a refusal becomes tantamount to rejecting sociality itself. But the service also has the effect of getting us to restructure our social life and our identity in its image, making us acutely self-conscious of identity as a strategic construct even as it grants us the opportunity to actively manage it more efficiently.
L. Nichols drops a recipe comic BOMB on us. KA-BLAU!!
New recipe comic over at my other tumblr!
Greens
As someone who grew up in the south, eating greens was a common occurrence. My great-aunt Lorene (aka Granny) used to make these. I loved watching her stand over the sink scrubbing the greens. Because of the leafy nature of greens, I really do recommend soaking and scrubbing them thoroughly! Especially the curlier the leaves are. As Granny used to say “You gotta scrub the hell out of them.”
This recipe will work for any type of greens. I’ve used it with mustards, collards, kale, broccoli greens, brussels sprouts greens, and every sort of mix of those that you could imagine.
I usually cut the stalks out of collards and leave them in for mustards. Really, though, go with the feel. If it feels tough and stringy, it probably won’t cook up to be super tender. But if you don’t care about that, then go ahead and try to cook it. If the greens (and stalks) are really thick and tough, sometimes it can take longer to cook, so keep that in mind.
In Louisiana, we usually put this type of vinegar with tabasco peppers soaked in on top of the greens. Any type of vinegar will work, however, and the acidity helps balance out the bitterness of the greens. I’ve used lemon juice, white vinegar, and cider vinegar and all have worked out.
Serving the greens with cornbread is a great way to soak up the delicious juice (aka potlikker) and turn the greens into a meal. It’s one of my favorite leftover lunches!
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Rachel Rosenfelt
Artwork by Anna-Om
