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Welcome, everyone, to the redesign of Mark’s Daily Apple!
If you watched the video you know the basics already, but here is a more thorough introduction to the new site.
We really did outgrow our old site. Loyal MDA readers wanted more ways to connect with me and the community so I’ve tried to incorporate some elements into the site that help facilitate this.
There are so many things that have been updated! I’ll try to be brief and just touch on some of the more important changes.
[UPDATE: Existing newsletter subscribers will be sent the confirmation email over the course of the entire week. If you are an existing newsletter subscriber and don't want to wait to for the Free Introduction to The Primal Blueprint and want to ensure you get this week's newsletter go ahead and enter your email address Weekly Newsletter Subscribe box in the sidebar and you'll get the confirmation link immediately. Thanks, everyone!]
Posted By: Mark Sisson
Hospitals are supposed to make people healthier, and yet the food they serve… This Hospital Food blog shows mostly horrifying (but occasionally beautiful) hospital food from around the world.
Grocery store trickery is nothing new, but read this great Wall Street Journal article to find out what’s pumped into your chicken to weigh it down.
Watch the preview for Food Inc., an upcoming documentary on big agra’s twisted control over the food industry. I can’t wait for this one to come out!
Here’s an unusual one from FitSugar: relax your neck through strategic tongue placement.
Posted By: Mark Sisson
As promised yesterday, I’ve prepared an incredibly simple yet delicious Primal Fiddlehead Fern recipe. I originally planned on making a big dish, with lots of ingredients, but I realized that doing so could weaken the presence of the fern. Since these things are relatively rare, I wanted to make sure they were the stars of the show and didn’t get lost in the melee.
Posted By: Mark Sisson
The fleeting fiddlehead fern season is upon us, readers. All across the country, gourmands are eagerly descending upon farmer’s markets, food co-ops, and premium grocers in search of the slightly fuzzy, furled fern tips that taste a bit like asparagus. Cooked properly, the fiddlehead fern is bright green and tender, with a nice crisp bite.
Their name comes from the fact that the tightly coiled ferns resemble the curled end of a fiddle or a violin. Like their namesake, good fiddlehead ferns are expensive, stemming from the high production costs. Fiddlehead ferns are wild-harvested, mostly in the northeastern United States; they’re foraged for, rather than cultivated, and the expansive selection of similar-looking (yet inedible) wild ferns make proper foraging a difficult task requiring expertise. What you want is the ostrich fern tips, but what the inexperienced fern forager might come across is the nearly identical Bracken Fern, which is carcinogenic. So, seeing as how I neither live in the northeast nor do I have access to an “Edible Fern Field Guide,” I figured I’d just buy the ferns at a store. Grok would have disapproved, but whatever.
Posted By: Mark Sisson
The long awaited redesign of Mark’s Daily Apple is almost here. Yesterday I tweeted to all my fellow tweeters a screenshot of the redesign (follow me on Twitter for exclusive updates!). Today it’s your turn. Below you’ll find an image of the new and improved Mark’s Daily Apple (click on it for the full size). I’ve only included the one truncated image because I don’t want to give everything away just yet. You’ll have to wait until Monday for the unveiling, a video from yours truly and an introduction to all the new features and changes.
I’d love to hear your first impressions in the comment board. Thanks!
Posted By: Mark Sisson
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