So, I have not been very adventurous in my cooking lately because I have been afraid that I might have a reaction. And, I was beginning to feel I had lost my joy for cooking and baking... But, I have experienced some healing the past couple of weeks; and, I think my joy was just in hiding. I have learned a lot more and have been following the low FODMAP diet with much success.
I was inspired to replicate the flavors of the special rice the chef made for me on our vacation (ginger, cilantro and coconut milk); and, I wanted to make fish in a new way. The outcome was even better than I expected!
At 4:30pm, one night this week, I still did not know what I wanted to make my family for dinner. I had made some brown rice and I had thawed some tilapia fish. I kept staring at it, knowing I did not want the same old, same old (pan-fried, served with veggies and roasted sweet potatoes).
I spied a butternut squash and kept trying to figure out how I could make it into a soup (I had some homemade fish stock I wanted to use...that I ended up NOT using). Even as I started making this, I was planning for it to be a soup; but, it turned out more like a stew that I served over rice. Here goes...
Coconut Fish Stew
4 large farm-raised Tilapia filets
2-3 c. cubed organic butternut squash (a beast to peel and chop; but, worth it...enough to freeze for another meal!)
2 t. organic cane sugar
1 can organic light coconut milk
1/4 c. chopped organic cilantro
2 t. ginger powder (would be better with fresh; I had to add a bit at a time and experiment...add more or less according to your taste)
Sea salt/Kosher salt to taste
Fresh ground pepper to taste
Olive oil
Heat large skillet on low heat, add a tablespoon of olive oil. When oil is fragrant, add cubed squash to brown in the pan, turning to brown on all sides and cook through. (At this point, I added Kosher salt to the squash).
In the meantime, chop the tilapia fillets into approx. 1" pieces (I use my kitchen scissors for this)
When the squash is browned on all sides and is softer, but still holds its shape, move it to the side of the pan and add the tilapia to cook through (I put some sea salt, pepper and ginger on the fish). Cook the tilapia until it is visibly opaque. Add the chopped cilantro and stir all together in pan.
Add the coconut milk and sugar and heat through while stirring. Add extra salt or ginger, if needed.
Serve alone as stew or over a bed of brown rice as we did. I could not stop eating it! My husband said, "It was light but satisfying and delicious!" My kids eyed it suspiciously and ate it anyway. Perfect. Enjoy!
Friday, August 30, 2013
Friday, August 23, 2013
Gluten Free Crepes
Avoiding nuts is very hard, especially when almond flour is/was one of our gluten free staples! Every pancake recipe we like has almond flour. So, I looked for inspiration yesterday morning for a recipe without almond flour (so I can eat them!).
I decided to make crepes. I was inspired by a recipe in Heidi Swanson's "Super Natural Cooking".
Please note that I just made these with my favorite method: a little bit of this and a little bit of that. So, I believe this will work with any blend of flours. If your batter ends up too thick, just add more water.
Gluten Free Crepes
6 eggs
1/2 cup organic buckwheat flour
1/4 cup tapioca flour
1/4 cup organic millet flour
1/4 cup sorghum flour
pinch of sea salt
Approx. 1 1/2 cups filtered water
butter and oil for skillet
Blend all well with a whisk.
Heat skillet so that a splash of water "dances".
Pour 1/2 to 1 teaspoon of grapeseed oil (or any high-heat oil) and 1 teaspoon of butter. Heat in pan. (Coconut oil would probably also work nicely).
Pour butter into pan (should be very thin), leaving space around to get a spatula under (if you are not adept at flipping). I do not have a lightweight pan; so, I have not (yet) become a good "pancake flipper". Cook on both sides.
While pouring, I often whisk in between pancakes (or just before I pour onto the pan) to prevent them separating.
Fill with anything. Sweet or savory, your choice. This morning, we just had them with jam and syrup. Enjoy!
I decided to make crepes. I was inspired by a recipe in Heidi Swanson's "Super Natural Cooking".
Please note that I just made these with my favorite method: a little bit of this and a little bit of that. So, I believe this will work with any blend of flours. If your batter ends up too thick, just add more water.
Gluten Free Crepes
6 eggs
1/2 cup organic buckwheat flour
1/4 cup tapioca flour
1/4 cup organic millet flour
1/4 cup sorghum flour
pinch of sea salt
Approx. 1 1/2 cups filtered water
butter and oil for skillet
Blend all well with a whisk.
Heat skillet so that a splash of water "dances".
Pour 1/2 to 1 teaspoon of grapeseed oil (or any high-heat oil) and 1 teaspoon of butter. Heat in pan. (Coconut oil would probably also work nicely).
Pour butter into pan (should be very thin), leaving space around to get a spatula under (if you are not adept at flipping). I do not have a lightweight pan; so, I have not (yet) become a good "pancake flipper". Cook on both sides.
While pouring, I often whisk in between pancakes (or just before I pour onto the pan) to prevent them separating.
Fill with anything. Sweet or savory, your choice. This morning, we just had them with jam and syrup. Enjoy!
Thursday, August 22, 2013
Chronic Diarrhea
There. I said it. It is VERY hard to talk about. Very hard. Embarrassing. But, I have had chronic diarrhea for over a year. And, I am FINALLY healing.
I have been consulting with my Naturopathic doctor, my Chiropractor and my Primary Care Doctor about all of my symptoms over the past year. I have also been reading like crazy, trying to care for myself in between caring for my ailing father and the rest of my family. I really "kicked it into high gear" when my youngest son was also experiencing chronic diarrhea for a few months. I asked a LOT of questions and I read a LOT of books and articles. I chose not to take the time and expense of seeing a Gastroenterologist because I know that I have to do much of the "trial and error". I also wanted to educate myself. I may see one in the future.
It is hard for me to say; but, the constant stress of caring for my father hasn't helped.
It all started with probiotics. I am serious. It could have been a coincidence. But, I am guessing I caused an imbalance of "good" and "bad" bacteria in my gut and started a "perfect storm" chain of events. I was taking probiotics last year and withstood what I thought was a "cleanse" of sorts (diarrhea) while I (stupidly) continued taking the probiotics. I switched types and brands and nothing helped. I tried to stop taking probiotics. That also did not help. During this time, I was still nursing my youngest.
I took on a volunteer leadership responsibility that took me away from my children for the first time ever. That was immensely stressful. The healing that I had started (based on recommendations from my doctors) went out the window. The inflammation in my gut was clearly exacerbated by stress and my condition worsened.
Throughout these months, I was trying to identify the foods that were "triggers". I tried many things; but, I had figured out that onions (lifetime allergy to raw, possibly also cooked, more on that later), garlic (not my garlic!), cow's milk and gluten (which I was already avoiding from previous possibly related reactions) were huge triggers. I also found out that the nightshade vegetable family (potatoes, tomatoes, eggplant, tomatillos and peppers) also really bothered me.
Very soon after I stopped nursing my youngest, he also started having problems with chronic diarrhea. My guess is that he was comfort nursing and whatever enzymes and nutrients my breast milk provided balanced out his gut. Now, we had to figure out how to replicate that.
He started on probiotics and a supplement from the chiropractor (containing calcium, minerals and herbs that targets healing in the gut). When that alone did not work, our chiropractor tested him (and me!) for parasites and found them elevated (when your gut stops working right, parasites build up). So, following a mild parasite cleanse (black radish supplement for us both), my son was better! He has some flare-ups now (possible food allergens) that are easily tamed by probiotics. We are pretty sure he is also allergic to nightshade vegetables (he was affected by these even when his only food was breast milk).
I felt a little better; but, stress has often caused setbacks. I tried a colon cleanse. I had previously tried a parasite cleanse without much change.
Then, I was reading an article in "Living Without" magazine (from 2013; but, I don't recall the issue) about a "radical" diet Australian doctors were using to help IBS sufferers (eating low FODMAP foods). I had not been diagnosed yet; but, everything they were talking about lined up for me (onions, garlic, lactose and gluten are the BIGGEST triggers!).
So, I decided it could help me. At first, I just had a list of foods to avoid. I soon noticed definite improvement in the "activity" in my gut.
Then, I got the book, "Meals that Heal Inflammation" by Julie Daniluk, that describes the process for following the low FODMAP diet. It also describes WHY people have problems and HOW to address them. I am "eating it up"! So excited!
It is VERY possible that I have always been allergic to onions (in all forms, not just raw) and the constant barrage on my gut had taken a toll. One thing I have learned is that it is hard to tell what comes first because gut inflammation can CAUSE allergies.
I am positive that the stress I have been under the last two years also played a role. I also have a cross-bite (my teeth don't meet). And, I sometimes eat fast and don't chew my food enough. It is probable that also played a role. I have also had gut problems my whole life (on and off). Doctors never found anything "wrong".
I am now avoiding nuts and seeds (that is the hardest one yet!) and other foods (for now) on my journey to a healthy gut. I am also chewing longer (this is hard, too). I look forward to adding foods back to my diet, discovering new recipes and new ways to ensure my family and I are healthy for life! I also recently found out about an easy (albeit expensive) way to correct my cross bite. And, we are moving my dad to a facility next Monday.
All of these things, I believe, have already begun to create the "perfect storm" for healing. Finally.
I have been consulting with my Naturopathic doctor, my Chiropractor and my Primary Care Doctor about all of my symptoms over the past year. I have also been reading like crazy, trying to care for myself in between caring for my ailing father and the rest of my family. I really "kicked it into high gear" when my youngest son was also experiencing chronic diarrhea for a few months. I asked a LOT of questions and I read a LOT of books and articles. I chose not to take the time and expense of seeing a Gastroenterologist because I know that I have to do much of the "trial and error". I also wanted to educate myself. I may see one in the future.
It is hard for me to say; but, the constant stress of caring for my father hasn't helped.
It all started with probiotics. I am serious. It could have been a coincidence. But, I am guessing I caused an imbalance of "good" and "bad" bacteria in my gut and started a "perfect storm" chain of events. I was taking probiotics last year and withstood what I thought was a "cleanse" of sorts (diarrhea) while I (stupidly) continued taking the probiotics. I switched types and brands and nothing helped. I tried to stop taking probiotics. That also did not help. During this time, I was still nursing my youngest.
I took on a volunteer leadership responsibility that took me away from my children for the first time ever. That was immensely stressful. The healing that I had started (based on recommendations from my doctors) went out the window. The inflammation in my gut was clearly exacerbated by stress and my condition worsened.
Throughout these months, I was trying to identify the foods that were "triggers". I tried many things; but, I had figured out that onions (lifetime allergy to raw, possibly also cooked, more on that later), garlic (not my garlic!), cow's milk and gluten (which I was already avoiding from previous possibly related reactions) were huge triggers. I also found out that the nightshade vegetable family (potatoes, tomatoes, eggplant, tomatillos and peppers) also really bothered me.
Very soon after I stopped nursing my youngest, he also started having problems with chronic diarrhea. My guess is that he was comfort nursing and whatever enzymes and nutrients my breast milk provided balanced out his gut. Now, we had to figure out how to replicate that.
He started on probiotics and a supplement from the chiropractor (containing calcium, minerals and herbs that targets healing in the gut). When that alone did not work, our chiropractor tested him (and me!) for parasites and found them elevated (when your gut stops working right, parasites build up). So, following a mild parasite cleanse (black radish supplement for us both), my son was better! He has some flare-ups now (possible food allergens) that are easily tamed by probiotics. We are pretty sure he is also allergic to nightshade vegetables (he was affected by these even when his only food was breast milk).
I felt a little better; but, stress has often caused setbacks. I tried a colon cleanse. I had previously tried a parasite cleanse without much change.
Then, I was reading an article in "Living Without" magazine (from 2013; but, I don't recall the issue) about a "radical" diet Australian doctors were using to help IBS sufferers (eating low FODMAP foods). I had not been diagnosed yet; but, everything they were talking about lined up for me (onions, garlic, lactose and gluten are the BIGGEST triggers!).
So, I decided it could help me. At first, I just had a list of foods to avoid. I soon noticed definite improvement in the "activity" in my gut.
Then, I got the book, "Meals that Heal Inflammation" by Julie Daniluk, that describes the process for following the low FODMAP diet. It also describes WHY people have problems and HOW to address them. I am "eating it up"! So excited!
It is VERY possible that I have always been allergic to onions (in all forms, not just raw) and the constant barrage on my gut had taken a toll. One thing I have learned is that it is hard to tell what comes first because gut inflammation can CAUSE allergies.
I am positive that the stress I have been under the last two years also played a role. I also have a cross-bite (my teeth don't meet). And, I sometimes eat fast and don't chew my food enough. It is probable that also played a role. I have also had gut problems my whole life (on and off). Doctors never found anything "wrong".
I am now avoiding nuts and seeds (that is the hardest one yet!) and other foods (for now) on my journey to a healthy gut. I am also chewing longer (this is hard, too). I look forward to adding foods back to my diet, discovering new recipes and new ways to ensure my family and I are healthy for life! I also recently found out about an easy (albeit expensive) way to correct my cross bite. And, we are moving my dad to a facility next Monday.
All of these things, I believe, have already begun to create the "perfect storm" for healing. Finally.
Wednesday, August 21, 2013
A Poem for my Father
My Dad
Lover of roses and lilacs
Lover of the color purple
Lover of music with a happy soul (i.e., Polka)
Lover of people, friendly to (almost) all
Lover of happy movies (i.e., “Sound of Music”)
Lover of knowledge and facts
Lover of honesty
Lover of food (always a hearty appetite)
Lover of style (always a “dapper” gentleman)
Lover of foreign words and phrases (i.e., “Gezundheit!”, “Arrivederci!”,
“Buenas Noches”)
Lover of family (lucky me!)
From workaholic business owner, elder and minister
To PTO president, divorced and devoted dad
I am lucky to have known you my whole life--
To have listened to your foreign salutations
And Irish lullabies
To have heard you sing like Bing Crosby
And dance like Elvis
To have rolled my eyes at your memory for names (first and last!)
And teaching of scripture (forgive me)
To have listened in awe and admiration
As you correctly guessed all the answers on “Jeopardy!”
To have filled with pride as you spoke
To audiences of hundreds, sometimes thousands (maybe just once)
To have filled with love as you soothed
My aching tummy
To have filled with anger as you fought
For the love of your life (but forgot about me/us, your children)
To have filled with regret for so many things
Then slowly opened my heart
To have filled with forgiveness for you—and myself
Over time
To have filled with sadness
When you had a stroke and lost so many of these memories
To be filled with pride
As I now recount your accomplishments to others
To be filled with love (and humility)
As I care for you
When it is overwhelming
To be filled with regret
When I act or speak out of anger
To be filled with forgiveness
Only by the power of the Holy Spirit
To be filled with sadness
Knowing that I have to say, “Goodbye”
To feel these emotions every day is a blessing--
You are a blessing to me, Dad.
Thank you for being my father.
I will always love you.
Thursday, August 8, 2013
Hardest of Choices
Well, the good news is that my father was discharged from hospice care two months ago. The hardest choice I have ever had to make is deciding what is best for everyone now. After much praying and deliberation, we have decided to move my dad to a care facility.
I spent a lot of time researching this possibility. The care facility I liked the most because of its people (and care) was in the process of a much-needed renovation. The renovations are complete and perfect (for dad). The facility is very serene and pleasant and comfortable. We hope that dad continues to thrive there when we bring him later this month.
In my mind, I know this is the best thing for my family, including my dad. But, in my heart, I am still torn. I love my dad and he has become a big part of my life and a bigger part of my family in the last two years (actually five, since his stroke) that he has been in our home. So, I struggle.
My husband even suggested that we take dad to the care facility for 10 days a month and keep him home the rest of the month (to try to get the "best of both worlds"). But, that takes a lot of work to move him back and forth; and, ultimately, would be very hard on dad (because of his dementia).
So, I end in gratitude. I am grateful that my dad will still be close to home so that we can visit him. I am grateful that as his abilities inevitably decline, he will have all the care he needs. I am grateful for all the memories we have created in the last two years. I am grateful to have seen some healing (in my dad and in myself). I am most grateful for the entirely humbling journey of caring for my dependent father. Thank you, Dad. I love you. Always.
I spent a lot of time researching this possibility. The care facility I liked the most because of its people (and care) was in the process of a much-needed renovation. The renovations are complete and perfect (for dad). The facility is very serene and pleasant and comfortable. We hope that dad continues to thrive there when we bring him later this month.
In my mind, I know this is the best thing for my family, including my dad. But, in my heart, I am still torn. I love my dad and he has become a big part of my life and a bigger part of my family in the last two years (actually five, since his stroke) that he has been in our home. So, I struggle.
My husband even suggested that we take dad to the care facility for 10 days a month and keep him home the rest of the month (to try to get the "best of both worlds"). But, that takes a lot of work to move him back and forth; and, ultimately, would be very hard on dad (because of his dementia).
So, I end in gratitude. I am grateful that my dad will still be close to home so that we can visit him. I am grateful that as his abilities inevitably decline, he will have all the care he needs. I am grateful for all the memories we have created in the last two years. I am grateful to have seen some healing (in my dad and in myself). I am most grateful for the entirely humbling journey of caring for my dependent father. Thank you, Dad. I love you. Always.
Wednesday, February 6, 2013
Two New Faves
There are two new recipes that have become family favorites. As we find healthier recipes that everyone can eat, we discover things we did not know we would ever have loved.
This first recipe I found at www.nutiva.com. I was just looking for a scone recipe and this one is easy (so important!) and awesomely delicious. We alter it all the time; but, the base of almond flour, eggs and coconut oil remains the same. My boys love it with chocolate chips and unsweetened coconut, sometimes dried cranberries. The original recipe called for coarsely chopped almonds and dried apricots with shredded coconut.
Almond Scones
2 1/2 cups almond flour (sometimes we blitz almonds in the food processor when we run out!)
1/2 t. baking soda
1/2 t. sea salt
1/3 c. sugar (sometimes less, sometimes none)
1/4 c. melted organic unrefined extra virgin coconut oil
2 eggs
1 T. almond extract (or coconut extract or vanilla extract)
Add your favorites: 1/2 c. chocolate chips (we use Enjoy Life mini chips) and 1 cup shredded unsweetened coconut, or 1 cup chopped dried apricots and 1 cup coarsely chopped almonds with coconut. Anything, really!!!
Preheat oven to 330 degrees. Mix all almond flour, baking soda and salt. Add eggs, extract, sugar and coconut oil. Mix together. It will be sticky. Add your favorites. Shape onto parchment covered pan (we make ours little patties). Bake for 15-20 minutes. They are best when they are just done! Enjoy warm! Or, cold...
This next recipe is a sneaky one (and also very easy). My boys don't have any idea that they are any different from baked brownies because they are so satisfying and taste so delicious. I was searching for a recipe to use dates and cashews for something yummy. I found it on the blog, www.seasaltwithfood.com
Raw Energy Bars (I call them brownies!)
2 c. moist medjool dates, pitted and chopped (If mine are dry, I soak them in water for 30 minutes or overnight)
1/2 c. raw almonds (no skin)
3/4 c. cocoa powder
pinch of sea salt
1/2 c. unsweetened shredded coconut
2 T. vanilla extract
2-3 T. cold water
Combine dates, cashews, almonds, cocoa powder and sea salt in a food processor. Pulse and process until the texture is coarse (and looks a bit like thick brownie batter!). Add coconut and vanilla. If necessary, add water a little at a time until a moist dough consistency is reached (no crumbles!). Scrape onto a parchment lined pan, spread to the consistency of bars. Chill in fridge for 2 hours or overnight. Cut into squares. Enjoy! See if your loved ones miss the other kind! I am so happy that mine don't! Not at all! Not once have they said, "I want the other kind". They love them. I hope you will too.
This first recipe I found at www.nutiva.com. I was just looking for a scone recipe and this one is easy (so important!) and awesomely delicious. We alter it all the time; but, the base of almond flour, eggs and coconut oil remains the same. My boys love it with chocolate chips and unsweetened coconut, sometimes dried cranberries. The original recipe called for coarsely chopped almonds and dried apricots with shredded coconut.
Almond Scones
2 1/2 cups almond flour (sometimes we blitz almonds in the food processor when we run out!)
1/2 t. baking soda
1/2 t. sea salt
1/3 c. sugar (sometimes less, sometimes none)
1/4 c. melted organic unrefined extra virgin coconut oil
2 eggs
1 T. almond extract (or coconut extract or vanilla extract)
Add your favorites: 1/2 c. chocolate chips (we use Enjoy Life mini chips) and 1 cup shredded unsweetened coconut, or 1 cup chopped dried apricots and 1 cup coarsely chopped almonds with coconut. Anything, really!!!
Preheat oven to 330 degrees. Mix all almond flour, baking soda and salt. Add eggs, extract, sugar and coconut oil. Mix together. It will be sticky. Add your favorites. Shape onto parchment covered pan (we make ours little patties). Bake for 15-20 minutes. They are best when they are just done! Enjoy warm! Or, cold...
This next recipe is a sneaky one (and also very easy). My boys don't have any idea that they are any different from baked brownies because they are so satisfying and taste so delicious. I was searching for a recipe to use dates and cashews for something yummy. I found it on the blog, www.seasaltwithfood.com
Raw Energy Bars (I call them brownies!)
2 c. moist medjool dates, pitted and chopped (If mine are dry, I soak them in water for 30 minutes or overnight)
1/2 c. raw almonds (no skin)
3/4 c. cocoa powder
pinch of sea salt
1/2 c. unsweetened shredded coconut
2 T. vanilla extract
2-3 T. cold water
Combine dates, cashews, almonds, cocoa powder and sea salt in a food processor. Pulse and process until the texture is coarse (and looks a bit like thick brownie batter!). Add coconut and vanilla. If necessary, add water a little at a time until a moist dough consistency is reached (no crumbles!). Scrape onto a parchment lined pan, spread to the consistency of bars. Chill in fridge for 2 hours or overnight. Cut into squares. Enjoy! See if your loved ones miss the other kind! I am so happy that mine don't! Not at all! Not once have they said, "I want the other kind". They love them. I hope you will too.
Wednesday, January 2, 2013
Review of, "The American Way of Eating"
You have to read this book! Even if you only read what author, Tracie McMillan, writes in the concluding chapter titled, "A New American Way of Eating"... But, then you will be missing out on a well-written, personal, well-researched and engaging book!
One of the first facts that grabbed me (crazy that I turned right to the page--28, regarding farm workers' wages) was, "by the time an apple ends up in the supermarket, the entire cost of growing it accounts for just 16 percent of the price, while the other 84 percent goes to...marketing. This means that if farm wages were increased by 40 percent (to approximately minimum wage), it would only increase the average American family's produce bill by about sixteen dollars a YEAR." This begs MANY questions!
Ms. McMillan worked as a farm laborer in California, at Wal-Mart in Michigan and at Applebee's in New York to get personal experience in how food is grown, sold and served in our country. Her stories are so interesting to me. So real. I can directly relate to her Applebee's experiences, having worked at TGI Fridays at one time.
Why do we have so many "food deserts" (where people only have access to convenience store processed foods or fast food restaurants?) According to Ms. McMillans' experience and research, this is being addressed in some cities with the following: urban gardening (Detroit); requiring stores that accept food stamps to carry a percentage of fresh food; and, doubling the value of food stamps spent on fresh food.
From her own experience and interactions, Ms. McMillan deduces that most people would prefer to eat fresh food and most people appreciate and recognize the difference between fresh food and processed food, no matter their socioeconomic status.
Another thing that struck me (one of many, of course) was suggested in the final chapter: "In the early years of the twentieth century, a pragmatic visionary from Detroit faced a similar landscape. The richest tenth held 40 percent of the money; the other 90 percent scraped by on the rest. So Henry Ford set about designing a way of manufacturing cars that would make them affordable to average workers...even paying his workers a wage that would enable them to afford his cars... In the process, he built an empire that changed American society forever. Ford made it easy for most Americans to buy his products... Anyone serious about changing anything about the American way of eating--whether its the way we grow our food, how we sell it, or how we eat it--will need to figure out how to do the same."
One of the first facts that grabbed me (crazy that I turned right to the page--28, regarding farm workers' wages) was, "by the time an apple ends up in the supermarket, the entire cost of growing it accounts for just 16 percent of the price, while the other 84 percent goes to...marketing. This means that if farm wages were increased by 40 percent (to approximately minimum wage), it would only increase the average American family's produce bill by about sixteen dollars a YEAR." This begs MANY questions!
Ms. McMillan worked as a farm laborer in California, at Wal-Mart in Michigan and at Applebee's in New York to get personal experience in how food is grown, sold and served in our country. Her stories are so interesting to me. So real. I can directly relate to her Applebee's experiences, having worked at TGI Fridays at one time.
Why do we have so many "food deserts" (where people only have access to convenience store processed foods or fast food restaurants?) According to Ms. McMillans' experience and research, this is being addressed in some cities with the following: urban gardening (Detroit); requiring stores that accept food stamps to carry a percentage of fresh food; and, doubling the value of food stamps spent on fresh food.
From her own experience and interactions, Ms. McMillan deduces that most people would prefer to eat fresh food and most people appreciate and recognize the difference between fresh food and processed food, no matter their socioeconomic status.
Another thing that struck me (one of many, of course) was suggested in the final chapter: "In the early years of the twentieth century, a pragmatic visionary from Detroit faced a similar landscape. The richest tenth held 40 percent of the money; the other 90 percent scraped by on the rest. So Henry Ford set about designing a way of manufacturing cars that would make them affordable to average workers...even paying his workers a wage that would enable them to afford his cars... In the process, he built an empire that changed American society forever. Ford made it easy for most Americans to buy his products... Anyone serious about changing anything about the American way of eating--whether its the way we grow our food, how we sell it, or how we eat it--will need to figure out how to do the same."
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