All in Dinner
Facing the rainbow of vegetables at the u-pick station of my favorite salad shop, Blue Barn, I tend to forget that I’m not planting a garden, but planning a meal. I choose a mix that would work well alongside a hearty burger. But as dinner, it lands me back at the counter, buying one of their fist-size Rice Crispy treats.
I'm not a huge meat eater and, I confess, I have never cooked a steak. While my aversion to red meat benefits my heart and the planet, it occasionally leaves me low on iron. And when I’m low on iron, a flat 30-minute jog seems like running a hilly 10K race in a tank of molasses.
Looking for a scientific explanation for my occasional iron deficiency, I emailed Robert Kunz, the vice-president of science and technology at First Endurance, a sports supplement maker and one of our sponsors.
