I was listening to the radio in 2003 when I heard the news that a San Francisco lawyer was suing Kraft foods over trans fats in Oreos. My husband and I began researching partially hydrogenated oils and made the decision, that day, that we would no longer eat anything with trans fats.
That day feels like a pivotal moment in my journey to eating whole, real, foods. I’ve always leaned towards natural foods, but I used to think that a little detour wouldn’t hurt me. Something about the trans fats story clicked for me. I started to realize that the industrial food system was terribly broken and that most food manufacturers were out for only profits with no regards to health. Don’t get me wrong, I never thought Oreos were healthy, but I didn’t realize they were full of toxic petro-chemicals.
That pharmaceutical companies have taken an interest and profit from the food we eat should cause each of us to seriously question what is on our plates. Don’t let others make the decision for you – you have a right to know what’s in your food. If you live in Washington state, vote Yes on 522.Continue Reading →
Before you can change your habits, it helps tremendously to understand how habits work. Charles Duhigg, in his terrific book, The Power of Habit, describes it as a cycle with three distinct steps: the Cue, the Routine, and the Reward.Continue Reading →
Yesterday we had another fun Google Hangout! Suzanne and I invited Anne Lawton and Jane Ibbetson to join us; they both participated in October Unprocessed last year, and have continued on since then, making some pretty big changes in how they (and their families) eat. Here’s the re-play.Continue Reading →
When my friend Katie began her unprocessed journey almost a decade ago, she had no idea how integrated her food choices were with her well-being. She discovered that her dietary decisions are a reflection of the state of her body, heart, and soul. Read on for her story…Continue Reading →
When you make a food product in small batches to sell at farmers markets or directly to consumers online, you can make it pretty much the same way as in your home kitchen. Keeping things unprocessed is relatively easy. But when you’re making a food product in a manufacturing plant in large quantities, a product that has to stay fresh and consistent for months, you have new considerations.Continue Reading →