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    Home

    What Should I Eat?

    Ah, one of life's most complicated dilemmas. What should I eat?

    In a culture over-saturated with clickbait headlines and industry-funded nutritional research, I'm happy to cut through the baloney. And help you in your pursuit of optimal health without blowing the month's budget during one grocery trip.

    In these articles I will:

    1. Separate fact from fiction.
    2. Site reliable, evidence-based research.
    3. Employ satire and humor for your enjoyment.
    4. Throw in a lightweight article now and then, just for fun.
    5. Dive down the rabbit hole of ingredients, their agriculture, and how best to preserve their nutrients.

    Food Politics

    It may be hard to believe that a group of 535 people - barely any of them schooled in medicine and nutrition - decide what hundreds of millions of school children should eat. And this is just one problem with our food system.

    To help you answer the question of how to lose weight and achieve the best health for you and your family, I'll do my best to help you navigate the latest. In America, and much of the developed world, food systems are a result of politics. Not research and common sense. When ridiculous advice or happenings make the headlines, I'll unpack the details. No bias.


    I am a private chef and culinary consultant with a basic education in nutrition and food safety. I am not a certified nutritionist or dietitian, and none of the information here is intended as medical advice. If you are overweight, hypertensive or suffer chronic disease and seeking to improve your health, consult your doctor first. If your doctor doesn't recommend a change of diet, find a new doctor. 


     

    • Is Rice Gluten-Free? The Answer and Cooking Tips
    • What the USDA isn't telling you with the new 2020-2025 dietary guidelines
    • What a government and FDA shutdown means, and how to protect your family
    • Gone crabbin': A net-to-fork experience + how to cook soft-shell crab
    • The must-have book for anyone who cooks, might cook one day, or just watches other people cook
    • A traditional red beans and rice recipe + wash day in New Orleans
    • My dog keeps invading my food photos, so introducing 'Sit, stay, drool'
    • Mardi Gras King Cake, a long way from home
    • Op Ed: All about fair trade coffee + what it taught me
    • Op Ed: Blaming Paula Deen for the diabetes epidemic? Why not blame Winnie the Pooh?

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    Welcome to
    Edible Times!

    Chef Christina Bailey, Boise Private Chef, Creator of Edible Times

    I'm Christina, a classically trained, Michelin-star restaurant alum and private chef. And more importantly, Chef Mom to two little boys.
    I'm here to empower you in the kitchen and in health. I share way more than delicious, chef-tested recipes. I explain the professional formulas, ratios, and techniques, too.
    So if you the endless scrolling: You can ditch it.
    And if you love collecting reliable recipes, I'm here for you, too.
    To read about me and my food philosophy, follow this.



    4th of July

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    • How to cook sockeye salmon, or any salmon, to perfect doneness
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