Let's face it: In the popular imagination, the stereotypical chef has a large gut protruding from under his white double-breasted coat. And that stereotype is often accurate — by some estimates, 70 percent of chefs in the U.S. are overweight. Weight gain seems to be par for the course when you're spending your day tasting food and your late nights unwinding after a stressful dinner service.
Way back in the 1950s — before people tweeted snapshots of their privates or posted their hookup diaries online — it was considered inappropriate to talk too much about sex. The guardians of culture treated it as something better kept in the dark.
Originally published on Fri September 27, 2013 2:22 pm
Lots of people think of fish as brain food. And there's good reason.
Many kinds of fish — think salmon, sardines, tuna — contain high levels of omega-3 fatty acids, a class of polyunsaturated fat, which have been shown to fight inflammation and improve the function of our neurons.