This Guy Ate at 18 Michelin-Starred Restaurants in One Day to Break the Guinness World Record - Yahoo Life

There have been New Yorkers who have tried to eat at every Michelin-starred restaurant in the city, but none of them has ever tried to do as many in a day as Eric Finkelstein.

This intrepid diner (and healthcare IT consultant by day) recently set a new Guinness World Record for eating at the most Michelin-starred establishments in one day, Food & Wine reported this week. On October 26, he hit up 18 different spots, enjoying a quick meal at all of them. In total, he spent 11 hours and $494 on his quest (not including tax or the 30 percent tip he left at each restaurant).

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Finkelstein first started thinking about the gastronomic journey after he joined a food-related group on Discord. “I loved the idea,” he told Guinness. “It combined my loves of eating interesting food, working towards a checklist, and working toward something silly.” But the endeavor took quite a bit of advanced planning.

First, Finkelstein reached out to more than 80 Michelin-starred restaurants in New York, trying to secure a coveted table at each. He only heard back from 10, and by the time he had reservations, four of them had already lost their Michelin stars. So Finkelstein had to start the rigamarole all over again. Eventually, he came up with his 18-stop list, with four Michelin two-star restaurants and 14 one-stars.

At Aquavit, he skipped the meatballs and focused just on the lingonberries.

To begin his journey, Finkelstein dined at Le Pavillon, where he had a grilled avocado salad with einkorn berries, charred kale and yogurt green goddess dressing. Next came the crème de la crème of NYC’s dining scene: Aquavit, Bâtard, Casa Mono, Caviar Russe, Cote, Francie, Gramercy Tavern, Jungsik, Le Coucou, Momofuku Ko, the Modern, the Musket Room, Oiji Mi, Red Paper Clip, Tuome and Vestry. For dessert, Finkelstein wrapped up with chawanmushi with uni and caviar from Noda. (His three favorite dishes were Casa Mono’s fluke crudo, Francie’s duck mortadella and Red Paper Clip’s everything brioche.)

In order to fit in all his gustatory delights, Finkelstein kept it light at every restaurant, notably only indulging in a bowl of lingonberries at Aquavit. He knows this isn’t how you’re supposed to enjoy the food, but anything goes in the name of world-record chasing. “Turning Michelin-starred restaurants into fast food, you’re kind of going against the spirit of what they’re doing,” he told the New York Post at the time of his mission.

Michelin-starred dining at a McDonald’s pace? It’s not ideal, but Finkelstein shows us that it is possible.

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This Guy Ate at 18 Michelin-Starred Restaurants in One Day to Break the Guinness World Record - Yahoo Life
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11 Ways to Actually Eat Healthier in the New Year - Lifehacker

Photo: Jacek Chabraszewski (Shutterstock)

If your resolution is to eat healthy in the new year, please don’t hop into any crash diets or misguided detoxes. Here are some of our best tips, articles, and in-depth guides about how to eat healthy in a way that’s actually good for your body and mind.

Photo: Liliya Kandrashevich (Shutterstock)

Around this time, your friends will be trying to convince you that the diet they’re on is the best one. Cut out all sugar, they’ll plead. Or do the mediterranean diet with them. But there’s no such thing as a “best” diet, no matter how many times U.S. News and World Report keeps trying to rank them. The best diet for you is whatever keeps you full and healthy, and it’s OK if that’s not a structure with rules and a recognizable name.

Photo: Inna Dodor (Shutterstock)

Detoxes and cleanses don’t actually cleanse or detoxify anything—but you probably knew that. If you like the idea of getting a fresh start, of finding more energy, or of not cooking for a week, please take a look at our guide that will help you find other ways of scratching those particular itches. For example, if you’re looking forward to having better skin from being well-hydrated during a juice cleanse, maybe what you actually want is to treat yourself to a new moisturizer.

Photo: Dmytro Dzhyrma (Shutterstock)

Somehow “organic” has gotten confused with “healthy” in the popular consciousness, but they’re not the same thing. Organic food is required to be grown under certain rules that have arguably good effects on the environment, like the types of pesticides used. Organic meats and animal products also have slightly stricter animal welfare requirements than conventional foods. But there’s no evidence that organic foods are any more (or less) healthy to eat than conventional ones.

Photo: Iryna Pohrebna (Shutterstock)

“Clean eating” sounds appealing, but the term “clean” is just a buzzword that various gurus and influencers like to weaponize. Sometimes it means expensive food. Sometimes it means food that fits a specific, restrictive diet. The world of food is not easily divided into “clean” and “dirty,” and the word basically means nothing.

Photo: Sea Wave (Shutterstock)

Often “eating healthy” is a code word for losing weight. We’ll be blunt with you here: There are no special foods or habits or exercises that will target your belly fat or have any specific, aesthetic benefits on your appearance—not even if you invoke the words “gut health.” If what you want is to lose weight (or to lose fat) that process is boring and straightforward, although that’s not to say that it’s necessarily easy or reliable. We lay out the nuts and bolts of the calorie deficit here. If this is your actual goal, get right to it instead of hoping that weight loss will occur as a side effect of some vague wellness goal.

Photo: Edward Fielding (Shutterstock)

We love the EatCheapandHealthy subreddit, for obvious reasons. Here is a roundup of several meal ideas that are cheap, healthy, and lazy—things you can assemble quickly, with little to no prep work and sometimes no actual cooking.

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Sometimes you’ll see a shocking fact, and it will change your world view. But if you saw that fact on a contextless meme, please do at least a teensy bit of fact checking. We have a rundown here of several of the most meme-able nutrition facts that turn out to be untrue or misleading.

Photo: Giampaolo Nitti (Shutterstock)

One of the easiest ways to eat healthy is simply to add more fruits and vegetables to our diets. I can say that with confidence because studies have shown that 88% of us don’t meet the USDA guidelines for how many servings of vegetables we should eat each day. Even if you’re not getting two cups of fruit and three cups of vegetables per day, you can probably get one serving closer to the goal, don’t you think? Add that in before you start worrying about the particulars of which vegetables are healthiest.

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Besides eating more vegetables, how about eating more fiber, getting more lean protein, or eating less sugar? These are all good ways to eat healthier (and we have even more ideas) without counting calories or weighing yourself.

Illustration: Vicky Leta

If you’re trying to avoid processed food, or if you’re simply aware that processed food doesn’t always have the nutrition you’re looking for, read our guide on how to eat healthy in a world filled with processed food. And here’s a secret: Processed isn’t always a bad thing! Some of the best “processed” foods are things that actually make it easier to eat healthy.

Photo: Jacek Chabraszewski (Shutterstock)

Food meant for weight loss tends to be food that is low in calories, carbs, or fat—in other words, food without much food in it. But eating healthy is a different project than eating less. And once you accept that, you’ll realize that you have tons of options for food that is tasty as well as healthy. You can put a rich dressing on your salad, and still gain all the benefit of the vitamins and fiber in the salad veggies. You can have chicken thighs instead of breasts. You can eat potatoes without worrying about whether potatoes are “clean” enough. It’s all just food, you might as well find some that you enjoy.

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6 "Bad" Fruits You Should Be Eating - EatingWell

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How Central Ohio Got People to Eat Their Leftovers - The New York Times

Jennifer Savage was scrambling to pull something together for dinner. Deep in the back of her fridge, she found a container of stuffed peppers. Very old stuffed peppers. She groaned, then did what millions of Americans do every day, without a second thought: She scraped the rotten food into the garbage.

Sitting nearby, her daughter, Riley, burst into tears.

Riley, then a fourth grader, had learned at school about people who don’t have enough food to eat. She’d also learned about the impact of food waste on the planet: When food rots in landfills, it generates methane, a greenhouse gas far more potent than carbon dioxide. Seeing her mother toss one of her favorite meals in the trash brought these messages home.

The family resolved to do better. Riley began asking for smaller portions, knowing she could always go back for more. Her father started packing leftovers for lunch. Ms. Savage searched for recipes everybody would devour.

“If no one was watching me, I might be a little more wasteful,” Ms. Savage said. “But she’s watching and she’s asking questions that I can’t deny are really important.”

Pledging to throw less food in the trash, the Savage family began composting more rigorously.Caroline Tompkins for The New York Times

In a land of seemingly endless supermarket aisles, “don’t waste food” may sound more like an old-fashioned admonition than a New Year’s resolution. But to some people, especially those concerned about the environment, it’s a cause that​ deserves ​our attention. In the United States, food waste is responsible for twice as many greenhouse gas emissions as commercial aviation, leading some experts to believe that reducing food waste is one of our best shots at combating climate change.

With a warming planet in mind, a small but growing number of states and cities have enacted regulations aimed at keeping food out of landfills. Most require residents or businesses to compost, which releases much less methane than food dumped in landfills. California recently went even further, passing a law mandating that some businesses donate edible food they otherwise would have tossed out.

In the Columbus, Ohio, area where the Savage family lives, nearly a million pounds of food is thrown out every day, making it the single biggest item entering the landfill. (The same is true nationwide.) Households account for 39 percent of food waste in the United States, more than restaurants, grocery stores or farms. Change, then, means tackling the hard-wired habits of hundreds of millions of individuals, community by community, home by home.

This is no easy feat. Despite decades of haranguing, Americans are still terrible at recycling. And the reasons people waste food are much more complex than the reasons they throw water bottles in the wrong bin: They forget the spinach in the fridge and get more; they buy avocados that go bad before they get eaten; they cook a huge holiday spread to show love to friends and family and then can’t finish it all. As Dana Gunders, executive director of the nonprofit ReFED, points out, one-third of the food in this country goes unsold or uneaten — evidence of a culture that takes abundance for granted.

“Nobody wakes up wanting to waste food,” Ms. Gunders said. “It’s just that we’re not thinking about it. We’ve become really accustomed to it in our culture, and quite numb.”

As in most of the country, throwing food into the garbage in Ohio is perfectly legal. So, in an attempt to extend its landfill’s life span, the Solid Waste Authority of Central Ohio, or SWACO, has had to try a different tactic: persuasion. While it is not the only agency in the country nudging people to waste less food, it is one of the few that has measured the effectiveness of its public awareness campaign. An early study shows promise, as does the fact that, in 2021, 51 percent of the region’s waste was diverted from the landfill through recycling and composting. It is a record for the agency and much better than the national diversion rate of 32 percent.

Keeping food out of the landfill

Nearly one million pounds of food is dumped every day in central Ohio’s landfill. Caroline Tompkins for The New York Times

Before Kyle O’Keefe joined SWACO as director of innovation and programs in 2015, he hadn’t had “office overlooking a landfill” on his bucket list. But when the agency came knocking, the chance to slow the flow of trash into one of the largest public landfills in the country was hard for Mr. O’Keefe, an ardent environmentalist, to turn down.

At the time, SWACO wasn’t paying much attention to food waste. But Mr. O’Keefe looked at the amount of food being dumped and knew it couldn’t be ignored. He also knew that just creating a composting system wouldn’t do the trick; people had to understand why buying and wasting less food was important.

“You’ve got to have the support of everyday folks, of your families, your residents,” Mr. O’Keefe said. “You’ve got to have them pulling from the bottom up.”

To that end, one of the agency’s first steps was rolling out a public awareness campaign and then measuring its impact in one city.

Several months after introducing its campaign, SWACO enlisted researchers from the Ohio State University to send surveys to residents of Upper Arlington, a wealthy Columbus suburb, asking how much food they had wasted in the past week. However, self-reported surveys aren’t always reliable, so the agency also hired GT Environmental, a local consulting company, to follow up with hard data. Very messy data.

Kyle O’Keefe, the director of innovation and programs for the Solid Waste Authority of Central Ohio, made reducing food waste in the region’s landfill a priority.Caroline Tompkins for The New York Times

On a cool morning in early 2021, Dan Graeter, a senior manager with GT Environmental, drove to 200 houses around Upper Arlington. At each stop, he plunged into the 96-gallon garbage cans residents had dragged out for trash day, manually retrieving every bit of waste.

“It’s like jumping in the water,” Mr. Graeter said. “You take a deep breath and then you stick your whole body in there.”

Some of the carts were filled with neatly tied bags. Others were strewn with loose debris — diapers, cat litter, fistfuls of maggots — that Mr. Graeter had to scoop into trash bags himself. Mr. Graeter threw the waste into the back of a box truck and brought the load to a transfer station, where Tyvek-clad workers dumped each household’s trash onto folding tables and recorded the weight of items in nine different categories, like produce, leftovers and nonfood waste.

Once SWACO knew how much food Upper Arlington’s residents threw out, it began blanketing the city of 36,000 with targeted social media posts, email newsletters and postcards. The production and transportation of food that never gets eaten is a major piece of food waste’s carbon footprint, so the messaging had to go beyond composting, and also urged people to buy less in the first place. But to get the message across to the households the agency served, the hook couldn’t be as abstract as avoiding climate change.

“The way to really get people’s attention in the Midwest and Ohio is through pocketbook issues,” said Ty Marsh, who served as the agency’s executive director until last April. “We’ve got to convince people that this is good for them.” So the campaign emphasized hard costs: the $1,500 the average family in central Ohio spends each year on food they don’t eat, the 22 million gallons of gas used annually to transport food that’s thrown away.

SWACO also shared tips: Shop with a list, create meal plans, freeze leftovers. Some residents even received offers of free Bluapple pods, which help produce stay fresh for longer, and liners and bins to make composting easier.

Students learned different ways to manage waste at a tour of the SWACO landfill in Grove City, Ohio.Caroline Tompkins for The New York Times

Food in a compost pile at Price Farms Organics in Delaware, Ohio.Caroline Tompkins for The New York Times

Three months later, researchers once again surveyed residents, and Mr. Graeter once again dove into trash cans. Respondents reported wasting 23 percent less food than they had initially. Although there weren’t enough residents who let their trash be audited for a statistically significant sample, Mr. Graeter’s dirty data dump reinforced the campaign’s effectiveness: Food waste volume had declined by 21 percent.

Brian Roe, the study’s lead author, is a professor of agricultural, environmental and development economics and head of the Ohio State Food Waste Collaborative. He called the results of the study, which is undergoing peer review, an “encouraging first step” — though avoided drawing too many conclusions. “We know this campaign works, and works for this community,” he said, noting that the town’s residents tended to be affluent and highly educated, “but we don’t necessarily know how that’s going to translate to other communities.”

The few available studies of public awareness campaigns elsewhere suggest they can make a difference: In Toronto, food waste was reduced by 30 percent, and in Britain, by 18 percent.

But persuading adults to do things differently is hard. So, as SWACO spends hundreds of thousands of dollars per year on its public awareness campaign, it has also been making specific attempts to reach another population, one that has yet to cement its habits.

The herculean power of kids

A display in the lunchroom at Horizon Elementary School to help children learn what to throw away and what to recycle.Caroline Tompkins for The New York Times

Lunchtime at Riley’s school, Horizon Elementary, is what you might expect from a swarm of 6- and 7-year-olds corralled in a cafeteria — squeals, stories, sandwiches — with one big difference. Instead of nondescript trash cans lining the room, six sit in the center, an unavoidable focal point.

One Thursday, Tobias, a first grader with blond hair, glasses and a T-shirt emblazoned with jet planes, approached the six-bin command station. He removed a hot dog bun from his tray and eyed the aide standing above him.

“Where do you think that goes?” she asked. Tobias held the bun tentatively over the can labeled “LANDFILL.” The aide gave a slight shake of her head. He moved to the next one, “RECYCLING.” No dice. Finally, Tobias waved the bun over the last option: “COMPOST.”

“Yes!” the aide said enthusiastically. “It’s food, so it can go in the compost, remember?” Tobias just smiled and relinquished his bun.

Tray by tray, the process was repeated. Tiny hands squeezed the dregs of milk cartons and juice boxes into the compost bin, then tossed the empty containers into the recycling bin. The students deliberated over the placement of carrots and chicken nuggets (compost), yogurt lids (landfill) and napkins (a tricky one: compost). They put unopened cheese sticks and applesauce onto a “share table” for others to take.

At Horizon Elementary School, a six-bin command station directs students toward where to throw different kinds of waste.Caroline Tompkins for The New York Times

In the 2018-2019 school year, the Hilliard City Schools district diverted 100 tons of food waste from the landfill.Caroline Tompkins for The New York Times

Though the youngest students may not have understood why they were separating their waste, most would by the time they reached graduation. Much of that is thanks to Ekta Chabria, a special-education teacher who was one of the early proponents of Horizon’s composting program. Her efforts received a boost in 2018 when SWACO gave the Hilliard City Schools district a $25,000 composting grant. The following school year, Hilliard’s 14 elementary schools cut their trash pickups by 30 percent and recycling pickups by 50 percent, saving the district $22,000. They also diverted 100 tons of food, at least five school buses’ worth of waste, from the landfill.

The program’s greatest potential, however, may be in what students carry forward. Cameryn Gale, for instance, is a Horizon graduate who lobbied her middle school to compost (and her mom to eat leftovers more often).

Or take Nima Raychaudhuri. When her mother, Manisha Mahawar, was asked whether Nima influenced her, she laughed.

“What, you mean how I can’t take longer than a five-minute shower?” she said. “Or how I forgot a reusable bag at Kroger and had to carry things out in my hands?” Nima, a Hilliard ninth grader, also prodded her mother to compost their food scraps.

Changing the behavior of millions of households may be a herculean task. But changing the behavior of one household can be done with just a single Nima. Or Cameryn. Or Riley.

A study of a SWACO public awareness campaign in Upper Arlington found that residents reported wasting 23 percent less food.Caroline Tompkins for The New York Times

Later this year, Riley will graduate from Horizon. As a sixth grader, she said she’ll continue eating her leftovers and composting her scraps. Because to her, reducing food waste is “just what we’re supposed to do.”

“You take eggshells and whatever and throw them in a bin,” she said. “It shouldn’t have to be a big deal.”

What's Your Relationship to Food Waste?

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The Headway initiative is funded through grants from the Ford Foundation, the William and Flora Hewlett Foundation and the Stavros Niarchos Foundation (SNF), with Rockefeller Philanthropy Advisors serving as a fiscal sponsor. The Woodcock Foundation is a funder of Headway’s public square. Funders have no control over the selection, focus of stories or the editing process and do not review stories before publication. The Times retains full editorial control of the Headway initiative.

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Foods you can eat plenty of without getting fat - KSL.com

Avocado toast with egg whites and pea shoots on paper against a white wood background. (Jennifer Barrow, Alamy)

Estimated read time: 6-7 minutes

NEW YORK — After exercising more, the top two New Year's resolutions every year are eating healthier and losing weight. More than half of all Americans want to do one or both — and of course, the two resolutions are connected.

The reality is weight loss and maintenance involve tradeoffs. It's a balancing act of figuring out how much of your favorite foods you can eat while working toward your goals.

Unfortunately, there is no free pass to eat anything you want without gaining weight. But there are ways to feel less deprived in your quest to maintain or lose weight.

Here are eight foods dieticians recommend to their coaching clients to get the desired results without feeling deprived.

What foods can more easily lead to weight gain?

Weight gain occurs when you take in more calories than you burn, day in and day out.

Ultra-processed foods typically have more fat, sugar, and salt than less processed foods. This crave-worthy combination makes it easier to overeat and, therefore, to gain weight.

In a 2021 study, normal-weight adults who ate the most ultra-processed foods were 15% more likely to become overweight or obese than those who ate the least.

Less processed foods tend to be more filling and lower in calories. Some minimally processed foods could even help you lose weight.

Foods that contain a lot of fiber, water, and protein help you feel full faster and leave less space in the belly for additional calories.

Foods you can eat a lot of without weight gain

1 — Cauliflower

If you're looking for low-calorie food that's also filling, cauliflower fits the bill. An entire head contains just 146 calories (not that I'd recommend eating that much in one sitting)!

Calories aside, cauliflower is incredibly versatile. It's excellent roasted or raw, and you can also swap riced cauliflower out for any recipe that calls for regular rice (like this Surf n' Turf Paella Recipe ).

Nutrition facts for ½ cup chopped cauliflower: 27 calories, 0.3 g fat, 5 g carbohydrate (2.1 g fiber), 2.1 g protein

2 — Zucchini

Unfortunately, if you eat a lot of noodles, you probably gain weight. You can, however, eat a lot of zoodles.

Zoodles are zucchini noodles made by slicing zucchini in a spiral formation. It's a great stand-in for pasta when trying to eat only a few calories.

One cup of zucchini noodles contains just 20 calories and is also very filling. By contrast, one cup of cooked spaghetti has 221 calories, and most people eat far more pasta than that.

Nutrition facts for one large zucchini: 55 calories, 1 g fat, 10 g carbohydrate (3.2 g fiber), 4 g protein

3 —Strawberries

Craving something sweet? You can eat a lot of strawberries without gaining weight. One cup of halved strawberries has only 49 calories, with 3 grams of fiber!

For reference, that's about the same as a single Chips Ahoy cookie — and good luck eating just one of those.

Subbing strawberries for your dessert is a great way to satisfy your sweet tooth without packing on the pounds.

Nutrition facts for 1 cup strawberries, halved: 49 calories, 0.5 g fat, 11.7 g carbohydrate (3 g fiber), 1 g protein

4 — Air popped popcorn

Craving a snack that isn't, say, a cucumber? You can eat a lot of air-popped popcorn without gaining weight. Popcorn comes in at 31 calories per cup, so you won't do too much damage even if you eat more than you planned.

Unlike many snack foods, popcorn also provides a bit of fiber. This can help you meet your daily fiber quota, something most Americans fall short on, while allowing you to fill up faster.

Nutrition facts for 1 cup air-popped popcorn: 31 calories, 0 g fat, 6 g carbohydrate (1 g fiber), 1 g protein

5 — Salmon

High-protein foods are more filling than high-carb or high-fat foods.

You can and should eat lots of high-protein foods because it's difficult to overeat them and because they can also help you consume fewer calories from other sources.

Several studies link more frequent fish intake with decreased waist circumference. You can eat any fish you like, as long as it's not fried or covered in high-calorie sauces.

Salmon is a great source of heart-healthy omega-3 fats, and can be immensely helpful when eaten twice a week.

Nutrition facts for 3 ounces of salmon: 177 calories, 11 g fat, 0 g carbohydrate, 17 g protein

6 — Low-fat cottage cheese

You could eat a LOT of cottage cheese without gaining weight. Nearly half of its calories come from protein, which has many attributes that promote weight maintenance and weight loss.

Protein is very filling. But compared to foods high in fat or carbohydrates, protein-rich foods may be less likely to be stored in body fat, even when overeating them.

When paired with resistance training, high-protein diets also promote muscle growth. This can help you look leaner and also burn more calories at rest.

Nutrition facts for 1 cup low fat cottage cheese: 183 calories, 5 g fat, 11 g carbohydrate (0 g fiber), 24 g protein

7 — Nuts

Nuts are higher in calories and fat than many foods on this list, so you might be surprised that you can eat lots of them without gaining weight. But studies suggest that nuts don't make you fat, even if you eat them daily.

There's even some evidence from this study in 2017 that adults who eat more of them weigh less and have smaller waists than people who don't eat as many.

Nutrition data for one ounce of nuts: 172 calories, 15 g fat, 6 g carbohydrate (2 g fiber), 6 g protein

8 — Avocado

Need additional proof that high-fat foods don't make you fat? You can eat avocado every day without having to buy bigger jeans.

In a 2021 study, researchers divided overweight adults into two groups. Both groups followed similar diets and ate the same number of calories each day. The only difference is that one group ate a fresh Hass avocado daily.

After 12 weeks, women in the avocado group lost significantly more visceral (deep abdominal) fat than those who didn't eat avocados.

Subjects in a more recent six-month study saw no improvements in belly fat from eating avocado daily, but they didn't gain more belly fat either.

Interestingly, in this study, overall diet quality improved among those who added avocado to their regular diet. Rest assured, adding that guacamole to your burrito is unlikely to give you a belly.

Nutrition facts for one Hass avocado: 227 calories, 21 g fat, 12 g carbohydrate (9.2 g fiber), 2.7 g protein

Eat away

Any food can make you gain weight if it's contributing to a calorie surplus. But some foods are more helpful than others at keeping your calorie intake low enough to maintain or lose weight.

The best choices are minimally processed or unprocessed foods that are low in calories and very filling.

Higher-calorie foods can sometimes be eaten more often or in larger amounts if they contain a lot of fiber, protein, or water. These foods fill the belly and help you take in fewer calories throughout the day.

This post was produced by ChaChingQueen and syndicated by Wealth of Geeks.

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