- Felix is L.A.'s New Temple of Pasta
- All the Details on Giada De Laurentiis' New Cookbook
- Star Chefs Will Head to Greenville, South Carolina for Euphoria 2017
- Jeremy Fox Announces Tour for His New Cookbook
- Ina Garten Explains Why She's Never Had Kids with Her Husband Jeffrey
- Why a Chicago Chef's Restaurant is Named After a Silent Artist
- Jean-Georges Vongerichten Makes It Grain at His New NYC Vegetable-Centric Spot, abcV
- Detroit Hotspot Katoi Raises $20,000 After a Devastating Fire
- What's Inside a Hawaiian Wellington?
- Revealed: This Year's James Beard Foundation Awards Restaurant and Chef Semifinalists
If you read Frank Bruni's outstanding New York Times Magazine profile of 87-year-old billionaire David Murdock, you know that Murdock plans to live to 125 by eating as many fruits and vegetables as possible: “He crams as many as twenty of them, including pulverized banana peels….into the smoothies he drinks two to three times a day,” Bruni writes. (And if you haven't read it, you really should.)
In his 2009 memoir, Bruni isn't concerned with the life-to-be 125 diet.
So, did interviewing Murdock change Bruni's own eating habits? Yes, it did. Bruni now keeps sweet potatoes and bananas on his kitchen counter (he hasn’t started eating the peels yet) and stashes blueberries, blackberries and raspberries in his fridge. He also drinks pitchers of iced green tea sweetened with pomegranate juice. “I’m not a green tea fan, but now I’m constantly at home making this iced tea — it’s all antioxidants all the time,” he says.
Bruni hasn't totally changed his diet, though. In the piece, he writes, “In restaurants Murdock will push the butter dish toward the server and say, ‘Take the death off the table.’” Bruni still loves the stuff: "I'd probably ask for more death." And then there's poultry and red meat, which are both on Murdock’s "Avoid" list. Says Bruni, “I approach everything with a little bit of skepticism. How many foods have gone from being good to being outlawed to being good again? That gives me the wiggle room I need to eat what I want. Besides, a porterhouse… that’s what’s important to me.”