Last week, Holly Davis gave us a glimpse into Michael Moss’ new book Salt, Sugar, Fat: How the Food Giants Hooked Us. I heard Michael’s interview briefly on NPR on the way to work a week or two ago and can’t wait to dig into this book for myself. (Ed. I am halfway through this book and am completely obsessed with it. I can’t put it down… It’s that good.)
In the meantime, it’s a simple fact that most of us will never forsake ice cream completely. So when you do indulge (sparingly, please) let me at least push you towards small servings of Jeni’s Splendid Ice Creams. Jeni Britton Bauer, James Beard Award recipient and author of The New York Times best-selling Jeni’s Splendid Ice Creams at Home (dubbed by the Wall Street Journal the “homemade-ice cream-making Bible”), uses carefully sourced ingredients and cream from grass fed cows to concoct ridiculously inventive flavors for her sorbets, frozen yogurts, and yes, ice creams.
You can pick up a pint while grabbing local produce at Urban Acres in Oak Cliff. May I (strongly) suggest the Pistachio & Honey or the Goat Cheese with Red Cherries.
Dr. Kate Naumes, ND runs a Holistic Wellness practice just off the Katy trail. She helps women in their childbearing years look and feel better then they knew was possible. Learn more at naumesnd.com.