The Food Guy, Steven Keith Eating his way through the state, plate by plate

Hey, fellow foodies, here’s an event worth checking out!

“The Revolution Has Been Televised. Now What?”

Charleston native and former Daily Mail reporter Brent Cunningham will be in town later this month — along with his wife, former Washington Post food writer Jane Black — to discuss their upcoming book on the efforts to build a healthy food culture in Huntington. The event will take place at 6 p.m. Tuesday, March 22, in the library of Marshall University’s South Charleston Campus.

Celebrity chef Jamie Oliver put Huntington on the map through his Emmy-winning TV series, “Food Revolution,” that shed fascinating light on his efforts to serve healthier school lunches in Cabell County. Huntington was unceremoniously chosen as the site of the series because it had recently been named the unhealthiest city in America in some national ranking. (The series was eye-opening and, in my opinion, very well done, by the way. Netflix it if you missed it.)

Brent attended Marshall University and worked at the Charleston Daily Mail before moving on to write for The Nation, The Washington Post, USA Today, and Harvard’s Neiman Reports, among other publications. He is now Managing Editor of the Columbia Journalism Review, the national oldest journal of media criticism, and a member of the adjunct faculty at Columbia’s Graduate School of Journalism.

Jane now covers food politics, trends and sustainability issues and has written for the likes of the BBC, Businessweek Online, Boston Magazine, Food & Wine, The New York Times, Slate, Gourmet (may it R.I.P.) and Body & Soul. She attended the Leiths School of Food and Wine in London and her podcast, Smart Food, airs on Edible Radio.

Their new book is set to be published by Simon & Schuster in 2013.

Come on out and hear what they have to say, welcome Brent back and toss a few hard questions his way. (I know him, he can handle it.)

Some Egg-citing News (Yuk-Yuk) from the USDA

According to new nutrition data from the United States Department of Agriculture, it appears that eggs are lower in cholesterol than previously thought.

The USDA recently reviewed the nutrient composition of standard large eggs from 12 different locations across the country, and results show the average amount of cholesterol in one large egg is 185 mg, 14 percent lower than previously recorded. The analysis also revealed that large eggs now contain 41 IU of vitamin D, an increase of 64 percent.

At first glance this was big news, folks, because I love me some eggs.

But then the press release goes on to say: “Enjoying an egg a day can fall within current cholesterol guidelines, particularly if individuals opt for low-cholesterol foods throughout the day.”

An egg? As in one!

Boo. Hiss.

Guess I’ll just stick with my Egg Beaters since I’m not about to give up my occasional fluffy, fat homemade omelets.

But if cholesterol is not a big concern for you, read on …

The amount of protein in one large egg — 6 grams of protein or 12 percent of the Recommended Daily Value — remains the same, and the protein in eggs is one of the highest quality proteins found in any food. Eggs are all-natural, and one egg has lots of vitamins and minerals all for 70 calories. The nutrients in eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. At less than 15 cents apiece, eggs are an affordable and delicious breakfast option.”

So there you have it.

Local Raw Foods Expert Offering Mini-Boot Camp

If you’re one of the few people who haven’t yet given up on a New Year’s resolution for healthier eating, a local raw foods expert is offering a weekend mini-boot camp you might want to check out.

Sally Miller, owner of Eats of Eden, will lead an eight-hour workshop – divided into two sessions: “Foods That Can Heal” and “Moving into Raw Foods” – on March 4 and 5. She’ll teach participants about the “Living Foods” philosophy (that all enzymes, vitamins and minerals the body needs to heal and maintain optimal health are found within the foods we eat) and show how proper food preparation is the key to unlocking these benefits.

From 5:30 to 8:30 p.m. that Friday, she’ll focus on the four main foods for healing based on the “Ann Wigmore” program, which includes the concepts of blending and fermenting food. From 10 a.m. to 3 p.m. that Saturday, she’ll focus on food selection and shopping.

Over the course of both days, everyday recipes will be shared and you’ll get “hands on” experience preparing (and tasting) some of them. You’ll learn how to make dairy replacements, breakfast and lunch items, plus hear important information about organic fruit and vegetable selections. You’ll even learn how to set up your own raw foods kitchen.

This workshop will take place in a private home in Charleston, so space is limited. The cost is $227.90, which includes all instruction, recipes and food throughout the weekend, plus a course manual and all taxes. Reservations and payment are due by Friday, Feb. 25.

For more information, contact Sally Miller at or 304-744-8748.