How Good Does Your Fresh Food Look?

We seem to be brainwashed into the whole good looking appearance thing. Our cars have to look good, our significant other, clothes, hair, face, furniture everything has to look “good” for us. We spend millions of dollars on advertising and consuming products that are made to look good. But, is the best looking anything really the best?

fresh-food

Take fruits and vegetables. They are grown naturally, in soil along with rocks, bugs, and other animals, with sunlight, wind, rain or not! They are not grown in a perfect environment, nor should they. Just a good one.  Companies have spend millions of dollars and hours to help make our food look good for us to buy. From the perfect shape, to color, we even go as far to put wax on our food to make them shiny so we buy them! And then say not to eat the skin. Which by the way has most of the nutrition in them. Then we even publicize the “The Ugly Tomato”

But why do we have to buy raw products without blemishes? Lets take vegetables, for example. We buy them and we cut them into pieces, cook them, then we eat them. So do they really need to look that good when we first purchase them if we are going to change them into something else anyway? What about fruit you might say? We eat a piece of fruit raw. Yes we do. But do they have to look perfect in order to enjoy that delicious apple, pear, plum, peach or any other. What about oranges or melons where we cut the skin off? Does the skin have to be perfect in order to enjoy the fruit on the inside?

Why do our fruits and vegetables have blemishes on them on the first place? Is it how or where it was grown? As our food grows it may run into obstacles that may cause imperfections to them. Or maybe it is getting old and starting to get rotten? There are many reasons why a fruit or vegetable may have a non perfect skin or outer layer. Does this make it not tasty? After all we do eat to enjoy the taste, don’t we?  If we compare to humans, babies are born with soft smooth as silk skin. As they grow they may get cuts, scraps or bruises that leave a scar. Does this make us not good because we have a scar on our skin? The older we get, the wiser we get. Which is better, isn’t it? Same goes for food we eat.         People do not like fruit that is not ripe. It may be hard and not taste very good. In fact we go to great length to purposely ripen our bananas, tomatoes and others before we eat them.  So a piece of fruit with a small blemish might just be ripening. Which means it may taste better as it is producing the sugars in them that make them sweet.

So, keep in mind when picking fruits and vegetables like anything else, the best looking are not always the best. As is the bigger is not always best either. Large fruits or vegetables sometimes have stayed on the plant too long and can be tough, stringy or too starchy. Don’t be afraid to pick something that does not look “perfect” because it usually is not! Looks are deceiving.  We need to look at the whole picture before we make the decision to purchase.  How much do we need, what are we using it for, and when do we plan on using it.

Next time I will give some tips on how to pick some fruits and vegetables. Till then, enjoy all the fresh foods available to us this season.

 

Why do we eat when we eat?

I recently shared a post on Facebook, some of you might have seen it. It made me think about how our eating habits have changed and how they even got started.

FoodI did some research and found that the Romans did not really eat breakfast. In fact, it was frowned upon. They usually eat on big meal a day at lunch.
In the Middle Ages, monastic life largely shaped when people ate, says food historian Ivan Day. Nothing could be eaten before morning Mass and meat could only be eaten for half the days of the year. It’s thought the word breakfast entered the English language during this time and literally meant “break the night’s fast”.
But it is work that started to dictate when we eat the meals and times we do today. Laborers needed to fuel up to sustain themselves at work. When they got hungry, lunch time, they would eat a big meal. People would get up earlier and go to bed early as well.
It seems like up until the Industrial Revolution, well artificial light, did people around the world start eating later, dinner. Seems for obvious reasons, it is hard to cook in the dark!
At the turn of the 20th Century, breakfast was revolutionized by American John Harvey Kellogg. He accidentally left some boiled maize out and it went stale. He passed it through some rollers and baked it, creating the world’s first corn flake. And it was the Earl of Sandwich who gave us the sandwich. There are different stories on how but all say it was the Earl who first put meat between bread.
There is a little history for you. Now let me ask you. If the locale bakery or coffee shop had muffins half the size for half the price would you buy more often? Or if the dinner portion at your favorite restaurant was smaller along with the price. Would you eat there more?
To be clear, it is not necessarily the cost of the food in a establishment that dictates the price. It is labor, rent, equipment, utilities, insurances, plates, tables, and everything else you see and do not see that it takes to keep operations going. So you know.
Would you rather eat less and more often? Do you have the time? Still work and to a small degree life is dictating how we eat. Along with being brainwashed into when, what, how often/much we should be eating. Eat what you “like” when you like. But whatever you do enjoy the food you eat!
Just some food for thought………..
Chef David

The Bakers Dozen!

Bagel - Bakers Dozen Blog PostThere are three main theories for why a baker’s dozen is 13 instead of 12, but most think it has its origins in the fact that many societies throughout history have had extremely strict laws concerning baker’s wares, due to the fact that it is fairly easy for bakers to cheat patrons and sell them less than what they think they are getting.
Continue reading “The Bakers Dozen!”