chemicals

I am someone who spews a crazy number of analogies out of my mouth each day. Sometimes they are just all wrong, other times they are spot on, and then others just somewhere in between. In a meeting yesterday I somehow paralleled a situation with a project with the world without bees. How the heck do those compare?

Recently I read an article that shared if we let the bee population die off what it would do to the produce department in our grocery stores. See these images in this Huffington Post article. It reminds me of scenes from Flint, Michigan. Empty, non-existent. It is actually quite scary. I never knew how much we could be impacted by the lost number of bees.

Sure, bees can be annoying. In the summer, the patio at work where we often have meetings and eat outside is often swarming with bees. They literally land on your lunch and take a seat for a while. I think I even have a video on my iPhone of a bee eating bits of a piece of turkey on my salad. Maybe it was starving? I am glad my salad last summer potentially helped keep one more bee alive.

In all seriousness, bees are something we should dedicate more time to saving. Due to all the pesticides, chemicals, and crap we pour into the environment, they are disappearing faster than we can save them. While I do not know too much about the topic, it is one I want to continue to research. How naive I have been. Study up, otherwise your produce department might turn into a ghost town.

A few articles on the topic:

A World Without Bees

List of Foods We Will Lose if We Don’t Save the Bees

You cannot put that book down, you lose precious sleep at night because you want to read one more page. A different book moves you emotionally to think differently about your life and make some needed changes. Yet another book prompts you to make small moves toward a more sustainable lifestyle.

“The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks” by Kathleen Flinn had an impact on me and the food I consume. Chris and I have found ourselves in a food rut. We make the same few meals each week, and continue to alternate them. Yes, most of the time it is what I crave and want, but what if I do not know what I crave and want because I have not given myself the option to try something new? Over the weekend we went to a Portland restaurant that we have wanted to go to for ages. It took us about two months to find a reservation that would both fit our schedules and be a normal hour to eat dinner (before 10:30 pm). We had an assortment of items all new and different, but one really inspired me: spacatelli, sausage, broccoli, provolone. It was very simple, and yet so delicious. I look up at Chris and say the book I just finished has inspired me and we need to radically change how we think about food. We can make this dish at home.

That does not mean that we do not eat well on a regular basis. I think we have a very balanced diet, what I wanted to radically change was our routine. With the changing season from summer to fall and soon to winter there are so many different options to try. New soups and stews, and warmer dishes we would not want in the summer. So many options to explore, inspire, and change our ways. Flinn’s book is inspired by a woman she met in the grocery store:

“No wonder we’ve forgotten that the most essential thing we do is to feed ourselves and the people we care about. When I saw the stuff the woman had in her basket, it struck me as antinourishment.” Page 22-23

As a country, we eat from cans, the freezer, and over-processed boxes of chemicals. It is what we know, and yet many of the processed foods are a very long list of chemicals that provide no nourishment at all. Flinn sets out to teach a group of women who do not know how to cook how to make food from scratch and replace the quick and easy processed counterparts. She shows them how to make Alfredo sauce from scratch in the same amount of time as you would the boxed version, and she proves that cooking from scratch is not only affordable but the tastier option. She also talks about how much we waste.

We buy food in bulk at stores such as Costco and Sam’s. It seems like a better value, but what we often do not realize is how much waste we create. Why buy one good head of lettuce when you can get three for less? They do not taste great, but oh well. You then do not feel bad when you throw away the other two heads. Which leads to what has been called: “Eating Down the Fridge.” The tactic? You do not buy groceries for a week and instead get creative and eat down all the food currently in your fridge. We would starve in our house because we often only have fresh fruits and vegetables in the fridge and eat them down each week, but we could still join the cause and make sure we are eating the salsa, and other condiments that often are forgotten and grow into other entities within the fridge.

Do an Internet search for: Eating Down the Fridge, read Flinn’s book, and use the changing season to jump-start your food inspiration!