Where does your food come from? Do you know?
Throughout most of my life, I have eaten foods whose origin was easily determined. We had gardens and raised chickens, and bought milk from farmers in the area. We had apricot and peach trees. We raised strawberries and got apples from neighbors who bartered with us.
We canned and pickled, and kept frozen meat in a locker downtown. The vegetables from our garden were so delicious you could eat them raw right off the vine or stalk. Everything was prepared from scratch, and amazingly enough, it seemed very convenient at the time.
I have growing concerns about the prevalence of processed foods in schools and the ready acceptance of convenience foods in today’s households.
The power Monsanto wields over our food supply with their GM crops and patents is alarming. What the FDA considers good, nutritious food is not necessarily what I care to eat. Last year I planted an organic garden. This year, I will plant a larger one.
Here in the Tampa Bay Area, it is difficult to find Cod, Scrod, and shrimp that do not come from the coast of China. The seafood has no taste except for whatever flavor sauces add to it. Even then, it is mushy and has the consistency of a wet rag.
Why would anyone think it preferable to transport fish—everyday fish, at that—around the world for consumption by people who have lakes and/or oceans within 500-1000 miles of them?
Do they not take into consideration the polluted waters from which these fish are harvested and the amount of time it takes to get them from the source to the table of the consumer?
Eighteen months ago, I could buy fresh frozen Atlantic Cod Loins and Alaskan Salmon at my local Sam’s Club. It was expensive but it came from native waters and always tasted fresh and flavorful when I baked it with only lemon juice and balsamic vinegar.
No sauces or other seasonings were necessary. The tender fish flaked easily and almost melted in my mouth.
Most everything they sell now is fried, processed, sauced up, and greasy. Supposedly, that’s what the public wants these days. Cheeses are added to the already high fat content, and at least half the shoppers I see on any given trip are fifty to one-hundred pounds overweight.
Salmon is farm-raised, Cod is breaded, Cod loins are not available anymore, and frozen Mahi-Mahi has developed an unpleasant back taste.
Even Grouper, our “state fish” rarely has any flavor without breading and sauces. We haven’t had Halibut steak in this area for fifteen years or more. It is becoming a chore to find a nice place to eat out, and I rarely order fish anymore.
It is frightening to think that we could one day become the society depicted in Wall-E, one of the most telling movies I have ever seen.
But we had better wake up soon or that may become the fate of half the people in our beloved United States.
Not everyone is a food addict or an emotional eater but the stress is mounting and the ranks of the morbidly obese are swelling in a way that we can no longer ignore.
It’s time to wake up and do what you can. Plant some herbs or a small garden, a tomato plant, some parsley–something.
Refuse to put that garbage in your bloating stomach. Chicken, hamburgers, potatoes–those aren’t junk foods. It’s what is done to it before you buy it, and sometimes after you get it home, that makes it junk food.
You’re in control of this one, so make your demands.
Enough of this junk. GIMME SOME REAL FOOD!!!!!