Mmmmm, green …
In next week’s issue, we’ll be looking into some of the different diets people try to either lose weight, treat a health condition or just feel more well. Which made us curious: Have you tried any of the following? What worked, and what didn’t? Let us know in the comments below.
When I was writing about the Big G for this week’s issue of Sync, I knew I was going to try it the following week. I heard that it was nearly 10 pounds and I decided to get serious about preparation. I did what any millennial would do. I typed “How to prepare to eat a lot of food” into a search engine. I ran across a blogger’s in-depth post about his personal experiences in eating challenges. It was a bit anecdotal, and for more serious endeavors I might suggest you go to the library and find a more reputable source, but this looked right up my alley.
The Big G in all its glory.
By Morgan Acuff (sorry for grain, it was really dim in there)
Following the advice given, I ate a max-out meal 22 hours before my planned “food event,” as my blogger source, Satel, calls it. I started by eating some grapes on my way to my night job at the Capital Hotel. Once I arrived, I ate a few salads in the employee dining room. I then came back to eat another salad after I saw the lobby and mezzanine were empty (I am a lobby server). I was still not very full, and took to a bowl of tomatoes and cucumbers. The plan with the max-out meal is to eat foods that are easily digested to ensure your digestive tract is empty. I had two bowls of my cucumber and tomato mix before I left early from work due to lack of volume. Once I got home, I really maxed out with roughly two pounds of grapes (there were barely any grapes left in the three pound bag) and I drank three or four glasses of water. I felt bloated, to say the least. Read the rest
In preparation for Little Rock Soul Food Fest, we want to know:
Arkansas Democrat-Gazette/STEVE KEESEE 5/17/10 A plate of food from Mr. Bell’s Soul Food Restaurant, 4506 Lynch Dr., North Little Rock, smothered fried pork chop, chicken leg, greens, yams, and corn bread.
Today is International Beer Day. This weekend, look no further than Little Rock for a smattering of good beers to help you revel. Diamond Bear, Stone’s Throw Brewing and Vino’s all have beer for even the pickiest palates.
LOCAL BREW – A chilly pint of Firehouse Pale Ale from Vino’s Microbrewery.
From Arkansas Democrat-Gazette
First things first, Vino’s started crafting brews in ’93 when they started calling themselves a brewpub. Their most popular beer is their Firehouse Pale Ale. IPAs have seen resurgence in recent years as craft breweries are taking up the task of making hoppy beers, but this beer doesn’t bombard mouths with unmitigated hops. Instead this subtle brew uses light, pungent flavors to fill gaps left by the hops. While you’re out, you might as well get one of their pizzas, too.
Arkansas Democrat-Gazette/STEPHEN B. THORNTON
Little Rock brewed beer flowing from the taps at Stone’s Throw Brewing.
Stone’s Throw is a year old Saturday and they’re celebrating with their Block on Rock Birthday Bash. Beer lovers will be remiss if they don’t go visit this brewery and watering hole. The local, craft brews on tap vary widely, and brewmasters often infuse beers behind the counter. One time they took to infusing hops into an IPA, to my delight. The block party will have food trucks, vendors and live music.
Arkansas Democrat-Gazette/JOHN SYKES JR. – Russ Melton of Diamond Bear brewing.
Diamond Bear started brewing in 2000 and they distribute to many local stores. But if you want to go to the source, they just opened a restaurant. The Arkansas Ale House complements the brewery’s tours nicely, giving tourists a place to sit and enjoy the beer with traditional fare. The Presidential IPA and the Diamond Bear Pale Ale are my favorites, but they just started canning their Southern Blonde, and the Irish Red is nothing to sneeze at. Read the rest