Gah why is hummus so many points?
3/23/2011 9:25 AM
| COMMENTS (4)
I would have been OK today if the hummus I had for dinner wasn't 7 points. 7 points! Geez! At least it was good hummus :-)
Tuesday, March 22, 2011
1/2 Cheddar-Dill scrambled eggs (2): 3
2 Morning Coffee: 1
1 wrap(s) Wraps Hummus Wrap: 9
1 oz Original Sun Chips: 4
1 serving(s) Sabra Hummus: 7
1 serving(s) Pretzels: 3
1/2 cup(s) store-bought pasta salad: 3
7 oz Total 2%: 3
2 cup(s) pineapple: 0
No entries for this meal time.
Food PointsPlus values total used 33
Food PointsPlus values remaining 0
free weights - Activity I created: 1
30 min Elliptical trainer (cross trainer), high-intensity: 4
Activity PointsPlus values earned 5
The post I've been working on for 2 months is finally out! Please read it here- it's about how folklorists helped a local arts agency.
Today at my workout I really booked it on the elliptical. My friend Karl (who is acting as my trainer- thanks Karl!) was proud of me for pushing myself. He helped me do some bicep curls and was like "OK you did the 5, let's see if you can do the 7.5." "OK, you did two with that 7.5, can you do one with the 10? Let's do it." And I'm like, "Karl, it's hard" and he says "It's called a work-out! Not a play-out!" lol. He's really good to push me- now I know what kind of intensity I'm looking for.
At lunch I was able to go to a panel discussion on food sustainability. It was really interesting. They explained why local food is sometimes more expensive than supermarket food--it's all about the distribution. Big industrial farms in California and the like already have all the systems in place to get all the food they grow to market. But smaller local farmers don't. It takes them a lot more time and effort to find a buyer. So it's often easier for them to sell things to a wholesaler who will ship their food anywhere in the world than find someone local to sell to. They also talked about "food deserts", places in urban areas where there's no grocery store, so people rely on really unhealthy convenience store foods. A lady from Grow Pittsburgh was there talking about their edible schoolyard program. Also, the head of Sustainability at Eat'n'Park was there (link to his blog here). He said that they source 20% of their food from local sources in the areas they operate. I thought that was pretty cool!
Food, General, Work