Getting to Know Dinner

We tend to run through life, from waking with barely enough time to grab that Kashi bar and run out the door, to our five-minuet showers and our one-week vacations. Where are our lives running off to? But more importantly, how can we get them to slow down?

One way is slowing down when we eat. For millennia human consumption has been more a practice of community than of sustenance, and a reflection of personal culture. But with the rise of the “Western Diet” as Michael Pollan labels it in his newest book, In Defense of Food, we have taken to fast, fast, fast consumption, with little thought to how our food was created or reached our table.

Think about that Lean Cuisine or Easy Mac. What, exactly, is in it? It’s hard to see through colorful packaging into what processed foodstuffs many companies use today, and while the meals may be quick and ‘easy,’ the question remains, what are these products putting into our bodies? Fresh produce leaves no mystery as to contents, and the hidden secrets of a diet rich in fresh plant matter are yet to be fully understood. But cultural studies show communities who eat a diet rich in local fresh foodstuffs, no matter economic standing, are overall healthier than many individuals in first-world countries.

But there’s a long line of farmers and merchants behind much the produce we eat produce. Distribution centers and large agricultural firms create a gap between producer and consumer. The farmer’s doesn’t see the people they feed, and the consumers don’t see the hands that do the work. Knowing your food is about personal responsibility, something fueled by face-to-face contact between producers and consumers. It may take a little longer to head out to that farm-stand, or cost a little more for those green beans, but in the end you’ll find yourself feeling better about understanding the origins of your food, and supporting the local economy as well.

Of course, the consumer has to be careful to understand the difference between local and organic foods, and the merits and downfalls of each. Organic is another way to cultivate responsibility, by understanding that plants grown without chemical pesticides or fertilizers usually taste better and are better for you, but at the same time are usually supplied by large companies. It’s a question of economy and health, and it’s really a personal decision.

Either way, you should end up with a basket full of veggies, and the fun really starts with preparing them. Obviously, it can still be hard to find time to make your own meals, but some nifty little inventions can help, like Start Cooking.com, a site geared towards helping you find recipes and ingredients when you’re already at the store. Other ideas include setting aside some free time each week to make meals you can store, preferably by freezing to preserve freshness and taste. This way you have the advantage of ready-to-eat meals with the added bonus of known fresh ingredients. As the season changes, so will the foods that are available to you, so look up some new recipes, try things you’ve never tried before.

Do some research about the processed foods you do eat, and if possible, try trading in that white bread for something whole-grain. Remember, plant-based foods are not limited to fruits and vegetables. Grains and legumes count too. Take time to slow down with cooking and eating, to savor the flavor and understand the food chain in which we operate. It’ll make meal-time and whole new time to appreciate life.

AceFisch | My Bio & Articles

I am an junior English major/ Philosophy minor at Washington College in Chestertown, Maryland. Currently I am spending the spring of 2009 studying at the University College Cork in Cork, Ireland.