Let There Be Raw

As we mentioned in a previous post, food corporations are actively plotting how to tap into our pleasure centers through science. In their laboratories, they have determined the various elements of food that stimulate our brains in regards to taste and textures. Knowing our societal weaknesses for sentimental eating, they are crafting foods with maximum cravability, leaving consumers with a value system based on pleasure over nutrition. They are executioners using the double gallows of processed food and sugar.

But, there’s nothing they can provide that raw food can’t counter with! Raw food isn’t about deprivation rather than finding alternatives that are healthy. Using their nefarious science against them, we can build our own raw food sense stimulators, such as:

SALT

Do NOT fear salt. Salt is bad only in excess and crucial for healthy living. Food companies are so drunk on their need to tap into your desires…

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The Politics of Food

From today’s Edible Buffalo’s Blog

Dear Edible Buffalo Readers:

Since the release of the winter 2012 issue of Edible Buffalo’s editorial, You Are What You Eat, I have received heated feedback, but not the constructive dialogue I was hoping to invite. Due to recent heedless comments, I have decided to address the issue and further explain my original intentions for this editorial.

By Carole Topalian

Food choices are personal, just as politics are. When one takes the initiative to make their views known, they are welcoming debate. The intention of the editorial in the winter issue was to relay a very personal experience. It was during said lunch where I and Edible Buffalo were attacked for publicizing a pig roast, from someone who was very self-righteous. This woman talked the talk but she wasn’t the picture of health that she was boasting to be. I am a former vegetarian and have a mostly plant-based diet, which she wasn’t aware of, but decided to be critical anyway. We all enter social situations with our own baggage and noise, but it’s how we react to predicaments that show our true character.

Unfortunately, my attempt to start a conversation about food choices with this editorial, and discuss why we make these food choices and explain to our community why they are beneficial, has turned into antagonizing emails and accusatory Facebook posts. I hope the audience is ready to share their personal stories, have an educated discussion and realize that no one is right or wrong in this situation.

In the pages of Edible Buffalo we try to meet the dietary likes of all Western New Yorkers, with interesting profiles, news related tales and innovative recipes. I hope that you continue to follow our stories and participate in worthwhile communication with a common goal of eating local, and continue to bring the farm to table mission home.

Sincerely,

 

Michelle Blackley

Editor

Edible Buffalo