fitness

Organic Valley's Protein Shakes Ditch The Junk, Save The Bros

An ad to get you jacked, yoked and totally swole
Feb 19, 2015 3:00 pm

With all the protein options out there for bros who get their pump on, you've got to wonder what's actually in that stuff. Enter Organic Valley, the largest organic-farmer cooperative in the world, here to save the day. Bros no longer have to swill artificial, processed muscle junk: Organic Fuel is here, and it's the answer to the ...fourth-largest problem plaguing bros today. We'll work on ranking the first three and get back to you. 

9 Tips To Eat Like You're At A Fitness Ranch

Get fit using only your kitchen. And vegetables.
Sep 10, 2014 1:00 pm

It's really effin' hard to eat like you're at a fitness ranch when you're not actually at a fitness ranch. That doesn't mean it's impossible, though. Here are nine tips I picked up during my weeklong stay at a renowned Mexican wellness spa to help you eat like you're living at a luxurious fat camp even when you're in a tiny studio apartment in the middle of Oklahoma.

A Quick Interview With Fast-Paced San Diego Chef Richard Blais

How the Top Chef All-Stars winner stays on point
Jul 23, 2014 3:30 pm

He may be most known for winning Bravo’s Top Chef All-Stars, but chef Richard Blais dons several others through his work as a restaurateur, cookbook author and television personality. When he’s not making life more flavorful and zany, Blais may be found training for his next marathon, making a picnic lunch for his daughters or leaving on a jet plane for his new television series Top Chef Duels, which premieres in August. With all this going on, we couldn’t help but ask him how the heck he keeps his mojo alive and well.

A Quick Q&A With Fast-Paced Philadelphia Chef Marc Vetri

Nationally acclaimed chef is a busy, busy man
Jul 9, 2014 11:00 am

You may adore his food, you may treasure his cookbooks, you may even know that he earned a James Beard Award. But did you know Chef Marc Vetri is a yogi? We were so intrigued by Vetri’s sense of Zen and seemingly limitless energy, we had to ask him how he does it. Read on.

A Quick Q&A With Fast-Paced Boston Chef Barbara Lynch

Chatting with one of Beantown's finest
Jul 3, 2014 11:30 am

When you think of Boston you probably think of Fenway Park, Harvard, Duck Boats and Chef Barbara Lynch. As the founder and CEO of Barbara Lynch Gruppo, Barbara oversees the operations of eight concepts and employs over 250 people. She clearly is unstoppable. Yet, how does one woman make so much happen and keep her mind, body and soul satisfied at the same time? Lynch was kind enough to let us in on a few of her treasured secrets.

A Quick Q&A With Fast-Paced Boston Chef Barbara Lynch

Chatting with one of Beantown's finest
Jun 26, 2014 11:00 am

When you think of Boston you probably think of Fenway Park, Harvard, Duck Boats and Chef Barbara Lynch. As the founder and CEO of Barbara Lynch Gruppo, Barbara oversees the operations of eight concepts and employs over 250 people. She clearly is unstoppable. Yet, how does one woman make so much happen and keep her mind, body and soul satisfied at the same time? Lynch was kind enough to let us in on a few of her treasured secrets.

A Quick Q&A With Fast-Paced Los Angeles Baker Valerie Gordon

Caffeine, cookies and ambitions fuel this LA baker
Jun 11, 2014 3:30 pm

You would assume that making chocolate, toffee and elaborate desserts for a living would lead to a pretty sweet life. For the mother of three bakery concepts, two children, and a James Beard-nominated cookbook, Los Angeles baker Valerie Gordon is highly fueled by caffeine and cookies. Living the sweet life for Valerie does not come without some high-fructose-infused passion, and some serious delegation skills. Read on.

Move It! A New Quick Q&A With Fast-Paced Food World Characters

Charlie Bird Wine Director Grant Reynolds' routine
Jun 6, 2014 10:00 am

He weaves in and out of the maze of tables, the dining room is overflowing with guests, and he has been moving non-stop for 12 hours. Meet Grant Reynolds, the Wine Director of New York City’s Charlie BirdThe Soho restaurant has been bustling since opening in 2013, with Reynolds as a driving force. He leads a full-bodied work life — often finding himself on the grind for 14 hours straight, sometimes six days a week. How does he keep up?

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