weight watchers

Graham Kerr the Galloping Gardener?

Some 20 years ago, having learned that his high fat, high calorie cooking style was killing his wife Graham Kerr changed his approach.  Known to the world as the Galloping Gourmet, Kerr was famous for making classic French cuisine layered in butter, cream and fatty cuts of red meat.  Weight Watchers actually declared him public enemy #1, an amazing display of hypocrisy when you consider the toxicity of their diet food.

A Year in the Life of My First Kitchen GardenIn 1993, he published Graham Kerr’s Minimax Cookbook and in the blink of an eye invented something brand new – healthy food that also tasted good.  Prior to that people were faced with either enjoying their food or enduring it.  Kerr refused to believe that low fat, low calorie food had to be low flavor as well.  “Minimax” quite simply means minimize the fat and calories and maximize the flavor.

Two decades and two dozen books later, Chef Kerr has created a craze.  He is almost single-handedly responsible for the popularity of extra virgin olive oil in this country.  And a legion of talented chefs have followed in his footsteps like Nathan Lyon, Jamie Oliver and Susan Irby to further explore the world of healthy, tasty food.

However, Chef Kerr has not ceased his own explorations.  With the ever deteriorating food system in this country thanks to factory farming and genetically modified foods the next logical step would being growing his own food.  These days the fictional world of Mad Max doesn’t seem as far fetched as it once did.  It only makes sense to safeguard oneself against the tribulations of hyper-inflation or the fall of western civilization.

More and more people are starting their own gardens.  Count Graham Kerr among the lot.  “Why?” you may ask.  In Kerr’s own words:

In my long career as a gourmet/nutrition teacher I have cooked just about everything that grows, but I’ve never grown a thing I’ve cooked.  So I got to thinking about the earth-to-table process.  I decided to go back to the starting line and run the whole race from the beginning.

Kerr’s newest work Growing at the Speed of Life: A Year in the Life of My First Kitchen Garden is an instruction manual to taking what you eat back from a corrupt government and the agribusiness giants that control it.  Though it contains a hundred recipes it is not a cookbook.

Growing at the Speed of Life shows you with great detail and illustration exactly what Kerr did to construct a garden that is brilliant in its design.  The garden is a model of sustainable, organic efficiency.  Kerr describes what he did and eloquently explains why he did it.

Additionally Kerr has compiled an extensive catalog of virtually every edible botanical on the planet.  He not only describes its flavor and nutritional value but he also suggests pairings and preparation techniques.  This is also where the recipes come in; they demonstrate the variety of flavors available to someone with a proper garden.  I’ve never scene such a comprehensive guide to fruits and vegetables.

I have been highly impressed by the attention to detail in this book.  Each process is described so that you can understand not only how to do something a certain way but why that way works.  It has inspired me to try and start my own garden this spring.  If I can grown my own produce between that, the fish in the creek and the squirrels in the trees I should be okay should the Mayan prophecies prove true.

If you haven’t already be sure to check put my exclusive interview with Chef Kerr from last fall HERE.

Food Network’s Facebook Page Flamed

Recently Food Network decided to Spam it’s fans via their popular Facebook Page with a shameless ad for Applebee’s.  The post was a plug for Applebee’s 550 calorie (but high fat, high carb and high sodium) Weight Watcher’s menu.  Neither Applebee’s nor Weight Watcher’s are companies I put much stock in as both have a long track record for taking their customers for granted.  Apparently I am not alone.

The classic Spam advertisement soon received over a hundred negative comments from Food Network fans many of whom “unliked” the FN Fanpage because of this breach of trust.  There were a few positive comments but most were made by people who’s profiles indicate their paychecks come from FN’s parent company Scripps Networks.  Suspiciously missing from the post was the usual Facebook button allowing you to report a post as Spam.

Let’s forget for a moment that Applebee’s menu is littered with farm raised imported shrimp (which is toxic) and the lowest quality beef and chicken that is legal to sell in the US.  Let’s forget that Weight Watcher’s is notorious for marketing a brand that has absolutely nothing to do with a healthy life style.  Let’s concentrate on the fact that Food Network actually Spammed it’s Facebook fans.  For shame, Food Network, for shame.  I don’t expect Applebee’s or Weight Watcher’s to do right by the American people but I do expect that from you.  For shame.

Food Network Spams Facebook Followers

10 Most Influential Chefs Part 1.

This is a ranking of the chefs I feel have had the greatest influence on the American culinary scene.  When the idea of ranking the 10 most influential chefs originally came to me the first thing I had to do was set out a criteria for my ranking.  Here’s what I asked myself:

  • Have they influenced younger chefs?
  • Have they had an influence on the American table?
  • Have they influenced the US dining scene?
  • Have they influenced home cooks?
  • Have they influenced me?

As with any of these types of lists debate will rage.  I invite, nay!  I implore you to use the comments section to offer your own critiques and substitutions.  Let’s get started shall we?

Michael Symon10. Michael Symon (Lola, Lolita, Bar Symon and The B Spot all in Ohio and Roast in Detroit).  The first controversial entry?  Before you go off thinking I’m nuts check this out.  In 2006 Symon opened Parea next door to Gramercy Tavern in New York City.  Though professional critics liked it (Bruni gave it 2 stars) the cynical New York diners said that Symon wasn’t ready for New York so it closed a year later.  The reality isn’t that Symon wasn’t ready for New York but rather New York wasn’t ready for Symon.  Right now virtually every New York restaurant is exploring the pig – pigs feet, pork belly, chocolate covered bacon – all of it is thanks to Chef Michael Symon.  Read my exclusive interview with Chef Symon HERE.

James Beard9. James Beard (Hors d’Oeuvre, Inc. catering in New York, Hors D’Oeuvre and Canapés, Running Press). Julia Child dubbed Beard the “Dean of American Gastronomy” for introducing traditional French cuisine to a post WWII America.  He is the namesake of the James Beard Foundation as well as the first celebrity chef having hosted the first cooking show in television history.  Beard established and taught at The James Beard Cooking School (New York City and Seaside, Oregon) and he, more than anyone else, is responsible for creating the New York fine dining scene.  Frankly, Chef James Beard should be much higher on this list.  Even though professionals grasp his importance, unfortunately most home cooks are unaware of his place in culinary history.  Chef Beard left us in 1985 but his mark is firmly affixed to every great meal in America.  Beard’s grounding breaking 1940 cookbook Hors D’Oeuvre and Canapés is still available at amazon.com.

Graham Kerr8. Graham Kerr (The Galloping Gourmet, The Graham Kerr Show and countless other TV shows and cookbooks).  Kerr was the third celebrity chef in American history following chronologically behind James Beard and Julia Child but at his peek he was more famous than his contemporaries by a country mile.  His story is interesting, a Scot cooking French cuisine who became famous in New Zealand before coming to the New World to become a star (read more HERE).  Kerr’s jovial personality made him the perfect cooking show host because you didn’t have to care about food to be entertained.  Weight Watchers, in an amazing stroke of hypocrisy, once proclaimed Kerr “public enemy number one” for his high fat, high calorie French cuisine.  Today Chef Graham Kerr is known for reinventing his cooking style with his Mini-Max approach – minimize the fat and calories and maximize the flavor while Weight Watchers is the poster child for overly processed Frakenfoods.

Bobby Flay7. Bobby Flay (Mesa Grill in Las Vegas, New York City, and in The Bahamas; Bar Americain in New York City and Uncasville, Connecticut; Bobby Flay Steak in Atlantic City, New Jersey; and Bobby’s Burger Palace – a regional chain).  Another controversial pick?  Hardly.  Whether you like Bobby Flay or hate him you know who he is and what he does.  He was one of the first Food Network hires.  He was the executive chef of a popular NYC restaurant at age 19.  He was the top graduate in the first class ever at New York’s esteemed French Culinary Institute.  He pioneered the Spanish/tapas craze.  All noteworthy credentials but he makes the list because Flay has done more with Southwestern cuisine than anyone else.  Quite honestly Southwestern maybe the culmination of 230+ years of American food.  It employees the techniques of French cuisine with Southern and Tex-Mex along with a strong native American influence as well.  It’s bold, innovative flavors are the very embodiment of the American spirit and there is no finer practitioner than Chef Bobby Flay.  For more on Flay check out my exclusive interview done in 2007.

Emeril Legasse6. Emeril Legasse (Emeril’s Chop House and BAM in Bethlehem, PA, Emeril’s in Las Vegas, Orlando, Miami Beach and New Orleans, Emeril’s Tchoup Chop in Orlando, NOLA in New Orleans,  Delmonico in New Orleans and Las Vegas, Table 10 and Lagasse’s Stadium in Las Vegas).  Legasse has his fair share of haters and people who believe that he is more character than chef.  However, Emeril is as beloved a chef as this nation has ever seen.  He has set the standard for how a cheflebrity should conduct business, fair but firm.  He takes care of his people ( check out his post-Katrina efforts sometime) and he truly is an amazing chef.  Keep in mind that he convinced the famed Brannan family of New Orleans to turn over the reigns of the Commander’s Palace after Paul Prudhomme left to open K-Paul’s to an unknown Yankee chef from Fall River, MA.  That turned out OK didn’t it?  But the main reason that Emeril makes the cut is because of his TV work.  To put it bluntly the success of Food Network is solely attributed to Legasse’s show Emeril Live which literally put the network on the national radar.  It made the network and his work on the show turned a generation of drive-thru devotees into home cooks.  That is substantial by anyone’s criteria.  Without Chef Emeril Legasse there might not be a Food Network today.

There’s the first half of my list of the 10 Most Influential Chefs.  Check HERE for the top 5 chefs.

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When a Healthy Diet Isn’t Healthy

According to the market research firm Marketdata Enterpises Inc., Americans spend $55 billion a year on weight loss. Be it in the form of diet books, exercise equipment, health club memberships, pre-packaged meal plans or the ever elusive “magic pill” millions of Americans are trying anything to live a healthy lifestyle. And most are missing the mark, even those who appear perfectly healthy.

Why you may ask? The answer is both simple and complex. The quick and easy answer is greed. The corporations that produce those over-the-counter appetite suppressants and metabolism enhancers like hoodia, benzoyl peroxide and green tea extract prey on the same characteristic that causes most instances of obesity to begin with, sloth.

They know there is great profit to be made in selling the “magic pill” to those Americans who are convinced they can expel that spare tire without having to give up their precious drive-thru combos and channel surfing marathons. They also know (despite what they claim) that their products do not work; they’ve read the Mayo Clinic’s comprehensive study just like I have.

Those consumers are a lost cause but there are millions more out there that have been proactive by exercising, counting calories and reducing saturated fats. Their resting heart rate is under 70, their triglycerides are within acceptable parameters and their LDL’s are under 150. Yet they can’t seem to get rid of that fat roll. What gives?

This is the complex part. To write a blog post that explains all of the things wrong with our modern food system would actually constitute a book. Therefore I have collected some video information that may help you learn the truth that our government has conspired to keep from us all in the name of the simple answer, greed.  Both Bushes, Clinton and yes, even Obama have appointed Monsanto cronies to government posts that make policy for food safety.  The track record for all is heinous.

One of the lies is that skinny equals healthy.  What good are those six pack abs if your body is riddled with cancer or your circulatory system is invaded by aplastic anemia?  Oh yeah, so you can live longer and spend more of your life savings on government-subsidized pharmaceuticals that don’t cure anything.

The first is the movie The Future of Food.  “The Future Of Food offers an in-depth investigation into the disturbing truth behind engineered foods that have quietly filled U.S. grocery store shelves for the past decade.” If you are not infuriated by the revelations in the movie then you are already dead.  The Future of Food is free to watch on Hulu or right here:

The next film ties in well with The Future of Food and it’s revelations about Monsanto and their holocaustic (New word!) genetically modified corn. It is called King Corn – You are what you eat. And according to the film no matter what you are eating, you are eating corn. It’s not yet available to view on Hulu but you can buy it from amazon by clicking HERE. Here’s the trailer:

The final film is Food Inc. This movie has created quite an uproar since its release this past summer. It has the government and their masters very nervous. It, too, is not yet available to view on Hulu but you can also buy it from amazon by clicking HERE. Here’s the trailer:

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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