Delicious TV

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A New Direction

By • Nov 29th, 2006 • Category: Vegetarianism Print Print

A New Direction

Frequently I’ll catch health and nutrition news on television. Unfortunately, it’s been the same report for the last ten years: our health continues to decline. Apparently Americans are just not listening. And sometimes it seems that whoever is involved in developing new food programming has been left out of the loop entirely. Obesity and obesity-related health issues have reached epidemic proportions among adults and children in the US. Why is it that it’s still virtually impossible to have access to solid common sense food information? Do we need to learn five thousand different ways to deep fry a turkey, make whole cream all butter potatoes, pasta literally buried under a mountain of cheese and a ten egg bread pudding that utilizes day old doughnuts in place of bread? How can anyone really think Americans need more creative ways to deep fry or pack our arteries with more fat, butter and meat? If you pay a little attention, it’s absolutely astounding how much truly harmful nutritional information crosses our television screens in a day, let alone during “the holidays.”

Moderation is the hallmark of the Mediterranean diet and one of the biggest reasons Europeans are in much better physical shape than we are. Yet I know – since we’ve been on the air – that there are a great many Americans out there seeking help, advice, and encouragement to assist them in incorporating healthier foods and a more balanced approach to their daily diets. Clearly, mainstream television food channels are obviously not committed to offering solid nutritional options to their viewers. In fact, they do for food what music videos do for music. Packaged properly, just about any idea can be sold.

Delicious TV’s Totally Vegetarian will continue working hard to meet the challenges of adequate funding for our program and I hope you – our viewers – will continue to support our mission and goals by requesting our new season through your PBS stations. In the words of Gandhi, “We have to be the change we wish to see in the world.” After all, our lives depend on it.

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is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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4 comments
Trish
Trish

I a trying to find the recipies for episode 413(breakfast bonanza) and for some I am not able to view/find them.

Christina
Christina

Hi I love your show. I am having an issue with finding the recipes that you have on the show. I am looking for the Toni's Pasta with chickpea and mushroom sause, and the walnut fettucini alfredo. Is there any way to find these. I have looked through the whole web site and can not find them. Thanks Christina nason@localnet.com

Rae
Rae

I am with you 100% Toni for better nutrition. Also, there is too much killing going on. A local pig farmer made the news in Ohio recently for torturing piglets and pigs to death--throwing piglets against walls and stepping on them or kicking them as they quivered with broken legs and other damage, shown by a hidden camera carried by an employee. There was video of them hanging a full grown pig by a chain, having kicked it repeatedly until it fell off the back of a truck, and then one of the men jumped onto the dying, struggling pig and wrapped his arms around it and laughed as it died with his weight helping to strangle it. Unhealthy behavior, perpetuated by the marketplace demand for meat, and I have to think that this has repercussions beyond a meat or a nonmeat diet.

Veg Royale
Veg Royale

Hi, Trish - Some of the recipes seen on the show are unavailable on the website due to an agreement with the publisher of Toni Fiore’s cookbook - Totally Vegetarian: Fast, Easy, Comforting Cooking for Every Kind of Vegetarian. We’re sorry if this causes any inconvenience to you. Please note that the book is now available in a paperback edition.

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