google8659429ea0063bde.html The Rambling Epicure

The Rambling Epicure

JONELL GALLOWAY Freelance food writer and translator, cooking instructor, recipe developer and tester


I ramble around the world, mainly in Switzerland and Europe, looking for good food and restaurants. Until recently, I shared my discoveries with my friends on my blog, The Rambling Epicure, on, where my posts are still available for viewing. I develop recipes using local ingredients, write about restaurants and local products and just about anything that is food-related.

But I wear a coat of many colors, so I am available for food writing of all types, including writing of restaurant guides; private cooking classes using my Spontaneous Cuisine method; organization of wine and food tastings, cooking demonstrations, and all food-related events; recipe development using your products; translation (French-English-Spanish) of food- and wine-related materials; design and conception of restaurant menus.

I studied cooking at the Cordon Bleu and La Varenne in Paris, and wine tasting here, there and everywhere in France and at CAVE S.A. in Geneva and Gland. In France, I worked for some years as a contributing editor for the English edition of the GaultMillau guide and as a food translator, while I ran a small cooking school in a château near Paris. I now live in Geneva, where I have been discovering the Swiss approach to gastronomy and oenology. One of my many interests is promoting Les Artisanes de la Vigne et du Vin as an ambassadress for this Swiss women wine producers association.

My cooking method is "spontaneous cuisine." Lessons consist of writing out a tentative menu based on seasonal, local products; going shopping for the products, and adapting the menu according to what is available and fresh; going to the wine seller to select a wine to go with the menu, then going home and cooking all afternoon with my students. The day ends with a candlelight dinner at the château (in the past), and now, at my chapel converted into a house in Chartres or in your home.

I have recently started giving Mindful Eating seminars and therapy for those who have problem relationships with food and eating in general, helping them reconstruct their lifestyle and relationship to food and eating.


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The state of the school lunch tray and efforts to improve kids’ health

School food revolution? The state of the school lunch tray and efforts to improve kids’ health. Click here to read more about the Healthy Food, Healthy Farms Webinar Series and sign up for this fascinating Webinair on Thursday, October 6, sponsored by the Healthy Food Action site.

This news brief was brought to you by Jonell Galloway, editor of our main The Rambling Epicure site.

Analyze why you are overweight with Whole Living’s explanatory slideshow

by Jonell Galloway

If we’re overweight, it may be due to many different reasons, depending on our culture, habits, genes, and psyches, says John Bagnulo, nutritionist at Kripalu Center for Yoga and Health in Stockbridge, Massachusetts. “Only by examining both the physical and psychological reasons can you find what works for you.”

Click here to see the explanatory slideshow of 32 easy, common-sense things that we can do to start losing weight.

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Obese and non-obese have different brain responses to junk food photos, says new study

An article by Elizabeth Nolan Brown on the BlissTree site talks at length about a new study that compared the brain’s response to junk food photos, and it seems there is a vast difference between obese and non-obsese people.


There was a time when people thought body-size was all about willpower—control what you eat, exercise, and you’ll be thin; over-indulge or sloth around, and you won’t…

Maybe lack of impulse control does play a role in why some people are overweight seems to be the thinking, but it’s no longer seen as some sort of moral failing. Instead, it’s explained via differences in obese individuals’ brain chemistry or structure, according to a new study published  in the Journal of Clinical Investigation.

Click here to read rest of article.

The Atlantic Life on Antibiotic Resistance and the Case for Organic Poultry and Meat

A recent article by Neil Wagner in The Atlantic Life says:

Feeding antibiotics to livestock creates an ever-increasing number of resistant bacteria, including many that can harm humans.

A recent study from the Maryland School of Public Health has found a simple way to help overcome the health problems caused by antibiotic resistance: stop adding antibiotics to animal feed. The study found that when poultry and beef are produced without these antibiotics, bacterial resistance quickly declines.

Click here to read rest of article.

Cooking smoke deadly threat in developing world

Cooking a hot meal is one the most basic, instinctive, nurturing ways to feed the body and soul of a loved one. Yet for nearly 3 billion people in the developing world with inefficient and rudimentary stoves, it yields an unsavory outcome.

Approximately 1.9 million people - mostly women and children - die prematurely each year because of exposure to and respiratory complications from poorly ventilated cooking smoke.

Click here to read rest of article.

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