5:21 p.m.
This lovely cabbage was among our items in our very last CSA box for the year. As I've delved even deeper into the culinary world this year, I've realized I continue to thoroughly enjoy, no, thrive, on not Making the Same Thing Every Single Week. Sure, it's necessary to have recipes in your back pocket that you can throw together with a cursory glance in the cabinet and freezer. But, man, I really do get motivated about doing something new.
That said, I've been been deeply intrigued by Michael Pollan's In Defense of Food manifesto and the recent documentary, Food Inc., this fall. It's based on the idea that you can take any diet in the world, except the processed Western diet, and any diet will help foster a healthy, prosperous life. Processed food-like items are the health culprits of our existence. You can have a 100% whole-grain, double fiber bread, but it contains 36 ingredients, most of which your great-grandmother wouldn't recognize. On the other hand, my next door neighbor is teaching me to make sourdough with flour, water, and 1 teaspoon of salt. True health, according to Pollan, is not the idea of a glossy "health" food slam-packed with chemicals, it's actually food.
Just something to think about.
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