goop mag #13

    Excited this week about our little collab with Food52, one of the most vibrant and user-friendly sites out there for the real home cook. And while on the subject of food...

    We all know that eating organic food is better for us, but why? Is there conventionally-raised produce that is okay if we are on a budget? Why are locally raised fruits and vegetables higher in nutritional value? We asked collaborator and environmental writer Amanda Little to
    break it down.



    This week's goop collaboration

    Food52 x goop

    We've been nerding out on Food52 since its launch a few years back, which is no surprise, since Food52 celebrates home cooks who delight in putting together a great meal. Founded by Amanda Hesser and Merrill Stubbs, who met while working on The Essential New York Times Cookbook, the recipes on Food52 are all crowd-sourced from the site's food (and kitchen) lovers. It's a site for true food obsessed – people like us who are kept awake at night thinking of what ingredients should go in tomorrow's pan-roast or lingering over a spice that didn't quite work in last night's ragout.

    So, we're teaming up with Food52 to ‘goop' their weekly recipe contest. If you're new to the concept, we'll give you an ingredient and you'll submit your best recipe. We'll test them all in the goop and Food52 kitchens, post two finalists, and then you can vote on the tastiest iteration.

    Here's the deal


    The Ingredient:
    Dark, leafy winter greens.

    No matter where you are this time of year, you can probably find some variation of the dark, leafy winter green: Kale, collards, beet greens, spinach, mustard greens, dandelion greens, chard, escarole or any combo of the above are all fair game.

    What We're Looking For:
    Recipes that celebrate dark, leafy winter greens and lend inspiring new ways to cook with them. We're looking for recipes and techniques that are relevant, interesting, original and inspiring, with well-written instructions.

    Enter your recipe here. You have until 6PM EST on Tuesday, January 28th to submit.

    The Pay Off:
    Having your recipe featured on goop and Food52.

    Two finalists will be announced on Thursday, February 13th on goop based on the criteria above. You'll have a week to check them out on goop and vote on your favorite. We'll announce the winner on Thursday, February 20th in our issue along with all the great runners up, leaving you with a repertoire of dark, leafy winter greens recipes.

    Check out the full contest rules here...

    Instagram Instagram

    Happy Cooking!

    Cold Buster @feelfoodny

    Feel Food

    We're really into Feel Food - a new vegan, organic café in the West Village. Latin American chef Fernando Aciar makes crazy delicious things out of superfoods – think sprouted lentil and brown rice wraps, bee pollen water, raw pistachio biscotti and more. Fernando and his co-owner Gaeleen lend us their cold buster recipe, which is perfect for the season – it's all natural and makes you literally sweat the cold out.

    Cold Buster

    Mix juice of half a lemon, 1 teaspoon bee pollen, 1 heaping tablespoon of honey, 1 teaspoon pressed ginger, small pinch cayenne powder, 1 teaspoon ground cinnamon powder into 8 ounces of hot water. Drink.

    Why Organic Matters

    Whether it's through the local CSA, a neighborhood farmer's market, or the grocery store down the street, we're all pretty well-trained at this point to at least look for organic options. But, do you know why? We asked environmental journalist Amanda Little to give us a cheat sheet on the nuts and bolts of it all—both for those who are on the fence about whether organic is worth it, and also for those of us who want an arsenal of facts for our next dinner party companion who tries to debunk its value.

    “Most of us have drunk the local, organic Kool-Aid. We go out of our way to buy the freshest, purest, most local, most seasonal, closest-to-homegrown fruits and veggies. And so we should but why, exactly? Avoiding pesticides and herbicides—that's one good reason. These crop chemicals have been linked in study after scientific study to ailments from allergies and ADD to cancers and autism. But the virtues of organic foods go beyond the bad things they avoid to include the good things they contain.”

    The Nutritional Case For Organic

    “Dozens of recent studies have shown that organic fruits and vegetables are actually richer in nutrients than conventional produce trucked from afar. One study from Newcastle University in England, for example, found that organic produce had up to 40 percent higher levels of vitamin C, zinc, iron and other key nutrients. A 10-year study at University of California, Davis, found that organic tomatoes had almost double the quantity of antioxidants called “flavonoids,” which can reduce blood pressure and help prevent heart disease and strokes. Scientists from the University of Florida found that organically grown produce had a concentration of cancer-fighting ‘phytonutrients' up to 25 percent higher than its conventional counterpart.”

    “In organic soil, nitrogen releases slowly into plants, letting them grow at their own sweet, natural pace.”

    “Nitrogen—that miraculous element that enables plants to absorb water and nutrients—plays a big role in all this. In organic soil, nitrogen releases slowly into plants, and they grow at their own sweet, natural pace but soil that has been doused with chemical fertilizers becomes super-charged with nitrogen, which makes fruits and veggies grow rapidly, giving them less time and energy to develop nutrients. The extra nitrogen also makes them soak up excess water (ever had a bland, watery tomato on an airport salad, or tasteless melon chunk in a fast-food fruit cup? That's why).”

    The Nutritional Case For Local

    “There's also the fact that conventional produce is almost always picked when still unripe and hard. That way it won't bruise or damage when it's trucked and shipped hundreds (or often thousands) of miles to market.”

    “The hitch here is that plants have to fully ripen on the vine to reach their peak nutrient levels. Immature produce that gets transported long distances is often chemically ripened in warehouses before it heads to the store, a process that makes the fruits and veggies look ripe and colorful, but doesn't let them develop their full nutrient potential.”

    “Subtleties of taste and texture for any edible plant just can't be achieved with chemicals in a warehouse.”

    “Same thing goes with flavor: If produce is picked before it's ripe, the texture and flavors are immature when the sun naturally ripens a tomato on the vine, for instance, it stimulates the release of enzymes that transform the starches in its flesh to sugars; dozens of essential oils develop that create the fruit's complex flavors and scents. The enzymes also break down cell walls, softening the flesh and creating juiciness. These subtleties of flavor and texture in a tomato (or any other edible plant) simply can't be achieved with chemicals in warehouses.”

    The Economic Case For Both

    “When we buy local, organic produce we're also supporting small and mid-sized farmers instead of far flung mega-farms. That sends signals to the market that can shift our food system in a good direction. Our buying options become limited as the end of harvest season nears and farmers markets peter out. Still, in late-fall and winter months there's a lot we can do with local, organic produce that has been canned and frozen.”

    “All this said, very few of us have the time or budgets to maintain 100% organic and local diets. Don't sweat it not all conventional produce is tainted (see chart below) and the impacts of eating non-organic and long-distance produce on your health and the environment are gradual and cumulative. So buy local and organic whenever you can—and savor the goodness. But don't panic when you can't.”

    Women with Side Careers

    Recently came across this article about Lyndsey Scott who’s both a successful runway model and a web coder - so fking rad. Her app iPort allows models and artists to digitalize their portfolios. Tell us about inspiring dual-career women you know by tagging #careerwomenxgoop on facebook or twitter...

    Lyndsey Scott

    The Dirty Dozen - And The Clean 15

    “The US-based Environmental Working Group has a great 'Dirty Dozen' guide to organics, which lists the fruits and vegetables most impacted by chemicals (often, the skin is consumed, or its particularly permeable). Unfortunately, a lot of these are the most popular, especially amongst kids, so going organic on these ones is a good investment. On the flipside, the fruits and veggies in the “Clean 15” absorb a minimal amount of pesticides and fertilizers so there's little discrepancy between the organic and conventional versions.”

    Clean 15

    Dirty Dozen Plus














    Hot Peppers












    Sweet Bell Peppers

    Sweet Peas (frozen)

    Collards & Kale*

    Sweet Potatoes

    Summer Squash & Zucchini*

    * The pesticides used on these are of particular concern.

    Chart from EWG
    Illustration by Jessie Ford.

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