Here I am, parked at the local grocery store, waiting for hubby, grandchild and friend to return with goodies they must have. I won't tell you what cereals, desserts and assorted crapola they bought. None of this is really relevant to my discussion, except for the fact that three out of four people-my husband, grandchild, and friend- all feel compelled to purchase celebratory food that is neither food nor makes us feel better after ingestion.
Michael Pollan says it best, in The Omnivore's Dilemma, we have a national eating disorder, among young and old, educated or not. "How did we ever get to a point where we need investigative journalists to tell us where our food comes from and nutritionists to determine the dinner menu?"
The bag of "food" my family picked up wasn't even food per se. Cola drinks, Frappuccino, Kit-kats and frozen cake!
Help!
Clear the shelves.
Clear the refrigerator!
We all need to police what we put in our mouths.
Do read the book.
Better yet, discuss it at your next book club.
Even better, if the food you purchase is not grown or raised in a plot of land, don't ingest it!
That's a tall order, even if it is a wise one!
ReplyDeleteYou wouldn't think that would be so hard. And I know what you mean. People have no concept of where their food comes from or how it is provided. what have become very divorced from the land.
ReplyDelete'assorted crapola' !!!! Rosaria really said that?
ReplyDeletethanks for visiting my blog! I'm constantly astonished by what some people think is food!
ReplyDeleteTonight, the girls being out, the wife and I ate skewers of wild Pacific maple smoked salmon with sauteed small potatoes straight from the farm. Thérèse made a sauce from chicken broth thickened with flour, savored with maple sirop straight from the sugar shack and washed down with a wonderful bio rosé la Brise from the La Bauge vineyard and winery some 40 kilometers from here.
ReplyDeleteFor dessert, nice small blue plums from somewhere around here but bought at a nearby I.G.A supermarket promoting local produce when in season and available.
I fotgot to mention that white wine was also incorporated in the sauce.
ReplyDeletePaul, no wonder you are so sane! Better thank the cook!
ReplyDeletesuper cute shots...
ReplyDeleteRosaria, our meals are a team effort. Wify looks after vegies and sauces, I look after fish, meats and pastas.
ReplyDeleteI am the official "gouteur" and responsible for the wine content.
My motto:"When in doubt, add more wine".