Let Them Have Cake!

Once upon a time, foods like brie, sparkling water, and Belgium chocolates used to denote high class and privilege. Indulging in such luxuries was considered just that, an indulgence, and far from the reaches of the common mill man. However, today these foods can be found in the most mundane of places from your local mall to your local supermarket, and moreover, at prices, which while are not affordable to all, are still feasible to most.

This is the point made by New York Time’s recent article, “When Class Meant Brie and Pears.” To be sure, access to food over the past decades has improved, thus creating the illusion that we as a society have taken steps forward in the food movement. However, as we all know, more is not always better. For what the poor, working, and middle class people actually have more of is not food, but chemicals packaged to resemble food. Don’t believe me, watch the documentary Food Inc.

The consumption of these foods has led to many health problems now facing our country such as obesity, diabetes, and the number one grim reaper, heart disease. Evidence of the movement to help educate the masses about proper diet can be seen in Jamie Oliver’s mini series Food Revolution and the film Food Fight in nytimes. Both demonstrate the danger of cheap over processed food and what we as a society can do to combat these unseen threats. While the article does present a valid point, we the people, are still light-years away from achieving healthy living where everyone has the ability to eat like the rich.

Though necessary for all human life, food has always represented a marker of class. In the past, those who were well fed looked it, hence why older societies used to consider shapely bodies ideal. Now, those with money can afford finer foods, which have evolved into products such as organic, free range, and preservative free. Likewise, society’s image of the ideal woman has transformed into a thin and sometimes emaciated woman who is most likely a vegan.

The idea that access to items such as brie and chocolate represent triumphs for the modern man is absurd. What people need more of is not only food that is free of chemicals, but and education of how to eat.

Side note: Though believed to have said, "Let them eat cake!" it is not clear if Marie Antoinette actually said these words, and more importantly what she meant. There are some who believe the comment, is not meant in sincerity, but as a cruel ironic joke. Sure, give the people cake, when pigs fly!

Tis the Season to Eat Seasonally

IT’S ALMOST FALL. We all know what that means…. time for PUMPKIN SPICE LATES!! Pumpkin season is my favorite season.

Thanks to documentaries, books, and other various medias being food conscious has become trendy. Thus buzzwords such as organic, sustainable, local, seasonal, grass fed and so on have become a part of our vernacular. While this is all fine and dandy questions still linger as to what it all really means? I’ve read Michael Pollan’s books, which are interesting and informative, but also dense and overly technical. In truth, there are no easy answers to these questions. However, I will do what I can to explain what I know and why these are worthwhile questions to pursue.

What is seasonal?
Seasonal foods are grown in your local area during a given season. Like the weather, your eating habits should change with the seasons. If you’re going to eat squash do it in the fall. Likewise if you’re going to buy strawberries do it in July. Seasons vary by region so look it up if you’re unsure.

Is there a difference between seasonal and local?
YES, but it’s complicated. Though most seasonal food is grown locally, seasonal doesn’t always mean local. Sometimes it’s cheaper to buy from exploited farmers in Mexico than U.S farmers so always check your labels or go to a farmer’s market and meet the farmer you’re buying from. Strike up a conversation. Don’t be afraid to ask questions. Know whom you’re buying from.

Conversely, hot houses and other loopholes may think they’re fooling Mother Nature, but they’re not. Science has made it possible to grow most things year round but that doesn’t mean it’s seasonal. Thus things found, made, or sold locally aren’t always in sync with the natural rhythm of things.

Ten Reasons To Eat Seasonally
Seasonal Foods Are….
1. Healthier: Seasonal produce is LESS likely to contain pesticides and preservatives, and LESS of these is ALWAYS better for your body.
2. What Your Body Needs: We crave hearty meals in the winter and light meals in the summer for a reason. It’s our body and nature telling us what nutrients we need. So take a hint from nature and eat what it grows when it grows it.
3. Environmentally Friendly: Produce has to travel shorter distances from the ground to your plate and lightens your carbon footprint. ☺
4. Supportive of local farmers: While the relationship between local and seasonal is not exclusive it is influential. Eating seasonally helps farmers out in two ways. If you buy from a farmers market it directly helps their business, if you buy seasonally from a local super market it sends a message to the business that you support what farmers are growing.
5. Fun: Go to a farm and pick your own produce. Buy something you’ve never cooked before and go on a culinary adventure. For recipes ask the vendor, friends, or go online.
6. Creative: Bored of eating Broccoli in the same way? Try out a new recipe through a recipe swap with friends or a Cook Book.
7. Convenient: Seasonal produce is more abundant and thus easier to find.
8. Easier on Your Grocery List: Can’t decide what’s for dinner? Buy what’s in season, it’s an easy win.
9. Cheaper: Seasonal foods are cheaper because its prime buying time.
10. Delicious: Things taste better when they’re not genetically engineered or shipped from Bombay. TRUST ME.