Not that you asked, but my opinion on New Year’s resolutions? Make em! Have goals. But be flexible.

Some people are self-obstructively binary about these things by setting a narrow goal and declaring the resolution broken at the first sign of delinquency, or worse, avoiding making a resolution at all because the odds of remaining completely faithful to it are slim. You may say you want to join a gym, go for two weeks, miss the first day of the third week and never visit the gym again. Or you may say you want to quit smoking, you make it through the first day, light up due to some trigger and retreat back into the same old habits the very next day. Diet. Acts of kindness. Writing. These are just examples from my own personal experience, but you have your own. I like to think I’ve matured somewhat over the years. I’m a lot more flexible about goals and resolutions, and I’m a lot more forgiving of myself as a consequence. Leniency seems to me to be a much more successful tactic to achieving a goal than trying to be “motivated” or even “realistic” (neither of which are bad advice, just not very helpful, imho). Just know that it’s okay to take things slow. Making a New Year’s resolution isn’t going to be like flipping a switch – you have all year. The important thing is to make the adjustment an important part of your daily life. Just attempting to make yourself a better person will make you a better person. Stay positive!

Here are some of my favorite food-related New Year’s resolutions that I’ve made over the years. For the most part, I’ve been rather successful with each one. I certainly think I’m better off having set them as goals. My rule of thumb is to worry less about getting it right and more about making it better.

  • Be more present (i.e. less distracted) when you cook, and make an effort to think about what’s going on with the food as it goes from raw to plate.
  • Find out where the foods you normally eat come from.
  • Practice cooking eggs lots of different ways. Not all at once.
  • Bake some bread.
  • Braise some meat.
  • Eat more vegetables. Buy a folding steamer basket.
  • Eat fresh fruits and dried nuts instead of chips and cookies.
  • Drink more water. You’ll be amazed at how good it tastes once you’re hooked.
  • Skip seconds. Have some water instead.
  • Make stocks, and turn these stocks into soups etc.
  • Learn how to cook over charcoal.
  • Learn how to butcher a chicken.
  • Cook seasonal foods. Not sure how to start? Shop at the farmers’ market, or better, join a CSA (Community Supported Agriculture) program, even for a short time.
  • Donate money to a food bank. Every little bit helps.
  • Don’t eat fast food, especially for dinner. If you’re too busy to make a quick meal for dinner, you’re too busy.
  • Plan for leftovers, for when even a quick meal isn’t quick enough.
  • Get some painter’s tape and start labeling containers you put in the fridge with the date of entry.
  • Stop buying foods that are sold in boxes and bags. You’ll eat less mac&cheese if you have to make it the “hard” way.
  • Make mac&cheese the “hard” way. Not that hard, very yummy.
  • When picking a restaurant, go local. (I’ll have a post about why at some point.)
  • Eat at a real table. The coffee table doesn’t count.
  • Offer to cook for other people, and accept when others extend the offer to you.
  • Talk about food.
  • Burp out loud.

Wishing everyone a delightful 2017! Bon appétit!


Forgiving Hypocrisy



“Beware of the Dog”, House of the Tragic Poet, Pompeii (1st century CE)

Advocacy is a tricky thing, especially when you are trying to condone a behavior. I have lots of opinions on how we should act in relation to food, but I don’t mind admitting that I am often a hypocrite, and you should be too. So long as there is no encroachment upon the freedom of another person and you aren’t trying to claim glory for righteousness (both of which should be avoided anyway), I don’t see anything wrong with voicing an informed opinion about something and yet, at times, acting counter to that opinion. If involuntary, the transgression should be met with leniency and reflection, but it’s also worthwhile to revisit our established prejudices voluntarily from time to time in order to reevaluate the merits of our stance, even if that means behaving in a way you don’t generally prescribe. Occasionally acting outside your comfort zone is a good thing.

For example, I have long advocated for an avoidance of highly processed foods, by which I mean those that are artificially packed with salts, sugars, and fats in order to create addictive bliss points. (The reasons why are for another post.) Still, as everybody knows, the best ketchup is Heinz (obviously), and I’ve given up any pretense that I can make my own ketchup that tastes just as good or replace it with something “healthier”. I’ve tried both, and probably will again, but neither have come close to Heinz. This is one instance when I would be denying myself the best of its kind if I were to commit to a relentless adherence to my message. So while I am all for avoiding highly processed foods as a general rule, there is no need to be an ascetic. Moderation in all things means limiting your consumption; it also means not eliminating your consumption. Avoiding indulgences makes them more enjoyable when they are consumed. Being a hypocrite has its perks.

Forgiveness of hypocrisy is especially important in today’s culture if we are to remedy divisive discourse. The succinct and inciteful nature of social media often favors extremist remarks as a means of capturing the attention of a reader. Complexity or vacillation is vilified for showing weakness, and so arguments become simple and rigid, cavalier validations for the like-minded rather than invitations for worthwhile dialogue. Make no mistake, inflammatory headlines are extremely effective as click-bait. They are also extremely ineffective in the dissemination of accurate information. There are often real and valid concerns hidden underneath, but since they suppress rather than encourage a constructive exchange of ideas, messages that may be moderately valid needlessly suffer under the strain of rigidity. We can do better as both authors and interlocutors.

My point is that I see no reason to shy away from making claims about our relationships with food for fear of sounding like a hypocrite, nor do I see any reason to adopt extreme stances in the pursuit of readers. I try to avoid absolutes in an effort to deliver a message that is accurate, helpful, and accessible. Rather than asking yes/no questions, I tend to ask TWE (To What Extent) questions. I love complexity and intricacy and I cherish my good fortune that allows me the luxury of inquiry. Moreover, I am flexible. Except when I’m not.

Further reading: Scientific American, on how charges of hypocrisy can stifle meaningful dialogue.


Hello, World!


Vincent van Gogh, Wheat Field with Crows, 1890

Our personal relationship with food is the most honest expression of ourselves that exists anywhere in our lives, for our most fundamental philosophies and opinions about life are represented in how we choose to fuel our bodies. More than our religious beliefs or our jobs or careers or hobbies, more than our homes or what we put in them, even more than what we wear or how we look, what we eat is the essence of who we are, just as Brillat-Savarin famously quipped two centuries ago.¹ Food is life and life revolves around food, no matter whether you are more interested in simply abating the annoyance of hunger or seeking out the creations of the world’s best chefs. For both extremes and for everyone in between, our food choices tell the genuine story of our identity.

This is not only true for individuals, but for each and every grouping in which people associate with one another, from nuclear families to neighborhoods and nationalities. The effort we put into planning a meal is intrinsically connected to the government’s deployment of tax dollars in the food system. I am interested in how the variables work together, and the implications of change. This blog will be where I confront these issues.

So, the plan. I am a ponderer. I like to take time to prepare and think things through. A reasonable expectation for myself is to make a weekly post (HA!) on something I find interesting in the world of food. There will be categories, of course, but I presume they will take shape as the posts accumulate. I will cite sources, resulting in a list of trusted news and reference sites (and other media) in order to ensure that my musings are based upon good evidence. I also welcome constructive dialogue, if anyone is inclined to participate. Ultimately, I want to contribute to ongoing conversations about food policies, both public and private. I see food as a lens through which we can examine our very humanity. Food is important. Food is intriguing. Food is supremely satisfying. Time to dig in.

¹ “Tell me what you eat, and I will tell you what you are.” Brillat-Savarin, J.A. (1825) Physiologie du Goût, ou Méditations de Gastronomie Transcendante. Translated by Anderson, R.E. (1877) Gastronomy as a fine art, or, The science of good living : A translation of the “Physiologie du goût” of Brillat-Savarin. London: Chatto and Windus, Piccadilly.