All too often, I talk about how I want to make this world a better place, educate people on where our food comes from, wake folks up, and re-inspire them to go back to our roots, but for some reason, unbeknownst to me, I get sidetracked.
I get hung up on wondering what people are going to think of me, will they like me, am I overbearing, do I shove this information down peoples throats, so I remain quiet. But today, ladies and gentleman, I’m turning over a new leaf. I’m sharing my love of all things old fashioned, all things slow, and natural and healthy and caring.
I truly believe in the age old saying, “ Tell me what you eat, and I’ll tell you what you are.”
My crazy quest for all things organic has been going on since high school, but now I’m on a kick of all things made in the USA, all food within 100 miles from where I live, supporting the farmers in my own back yard, building relationships through food, and putting the SIMPLICITY back in my mouth. I can remember the first time I heard the worlds “genetically modified." It had everything to do with Kentucky Fried Chicken and nothing to do with plants. And now, no matter where I turn, it’s everywhere.
The simplest way to put it is: scientists had this brilliant idea to make crops more resilient to external factors. So let’s say you grow tomatoes, and at night it gets so cold that the tomatoes won't grow, so now you can’t sell your tomatoes anymore. This is a perfect example of what scientist have been able to change with genetic modification. They took the DNA trait of an ARCTIC flounder and put it inside a tomato, so that the tomato could withstand the same temperatures. Is that crazy or what?
Needless to say, I don’t think a tomato tastes very good in the middle of winter, nor do I want to eat rock hard flavorless peaches out of season. I believe the beauty in seasonality is anticipating the change. It’s the pinnacle of winter headed into spring right now, it's March 21 for crying out loud, but my spirit is yearning for some squelchingly hot day in August when I can make a summer salad straight from my garden.
I’m sure my thoughts are all over the map and maybe I’m making no sense at all - but for me, I take great pleasure in working with what is in season. I take great pleasure in getting to taste my food at the peak of ripeness, at the height of its season and enjoy my food while it’s here, knowing I’ll have to wait a whole year until I can get my hands on all my favorite crops again.
If you want me to be quite frank, my personal goal by 2017 is to get out of the grocery store for the majority of my shopping. I want to take the middle man out of my shopping routine and go directly to the source.