I love to cook, I love to eat, and most of all I love to nurture my friends by expanding their bellies and their minds — in roughly equivalent proportions.
Lately however, I’ve noticed that our food might need a little nurturing too, if it’s going to keep nurturing us. Because the majority of the food we find on grocery store shelves is nothing like the food our grandparents (or even our parents) ate.
Before you relegate me into the category of “just another foodie” with a “conspiracy theory” problem, here’s my opinion on both counts:
To me, a foodie is someone who puts on airs about food. That’s not me. I just wanna eat (and share) good stuff.
As for conspiracies, I’m way too analytical… I tend to play devil’s advocate on just about any issue, because I like to keep the tables balanced, and the minds sitting around that table wide open to all sides.
So imagine my surprise when I began to see the word “foodie” associated with a different kind of person — not just someone who loves to cook and/or eat, but someone who’s woken up to what’s happening with our food — someone who’s grown more than a little concerned about how much our food has been radically altered in the last couple of decades.
If that’s what a “foodie” is starting to become, I’ll gladly embrace it. With both hands (knife in one, fork in the other), while doing my best to wake up a few minds along the way.
- To track down original, valid study sources and references wherever possible.
- To read the study, article, and related references myself. Thoroughly.
- To draw my own conclusions — drawing from my background in regulatory affairs and biotechnology.
- To source, organize, and clearly communicate information that helps others make informed choices.
- To be a humble resource for healthy humans all around the globe.
Got questions? I’ll do my best to answer!
Just post your question or comment below; I’ll respond as quickly as I can.
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