Personally Sustainable? Show me!

Organic Produce

Let’s start with food!  Everyone needs to eat.  What we choose to eat is up to us.  Money 💰 helps determine how we think about food.  Right or wrong, it plays a part!  It is not up to me to tell you what is right for you.  It is up to me to share what I have learned over the years.  

One reason to pick the best food I can is to become and stay healthy.  Just like everything in our lives–money, religion,food–family plays its part.  My mother and father were from “farming” cultures.  Poland and Ireland.  Heavy foods that stretched.  Both were from dysfunctional homes.  Food was not a priority to be healthy.  Meals were just meals.  I did not learn to cook until I taught myself.  Enough said.  At the age of 24, I had an emergency gall bladder removal.  The history was repeated with one of my siblings.  That began healthier eating.  But food became an obsession with a colonoscopy episode many years later.  I do not want to get into the medical practices in the United States, other than to say that food should be our medicine, not medicine our food.  Step by step, I eat organic as much as possible. I believe that my body is the only home I will ever have, and it is mine to care for.

I will not eat chicken.  I went through hypnosis to remove soda from my life.  I rarely drink alcohol.  I filter all my water.  I do not eat wheat products regularly.  I do not use the microwave; do not even have one.  I buy organic through the local IGA, the Oberlin Farmer’s Market, Heinen’s, Trader Joe’s, picking and choosing as I go.  The only meat  🍖 I eat comes from Trader Joe’s.  It is not cheap, but it is the highest quality for the money.  And, as this is important–upon the advice of my holistic practitioner, I eat only between 9 and 16 ounces per week.  Figure that out to be 2-3 ounces per 7 main meals.  I no longer crave meat.  I no longer crave sugar.  I eat what I view as needed by my body, and my body knows what it needs since I have removed most processed products, all GMO produce and products, sugars, from my daily eating.  Enough about what I do.

What do you do to be personally sustainable with food, the fuel you need to live?

I do want to close with the thought that how we treat our bodies reflects the state of our self esteem.  How do we value our self worth?  This is where money comes into play.  Think:  you can spend the money to eat healthy now OR you can spend more money on health-related issues in the future.  

Stay tuned for more on how to eat healthy without going broke!

Whatever Happened to the Wax Fruit?


Remember the days when in the middle of your family’s dining room table sat a bowl of very real-looking fruit and/or vegetables just for decorative purposes?  I have not seen one of those in decades, but I do remember them.

When I read the book REAL FOOD FAKE FOOD, it brought the bowls of waxed produce to mind!  There are concerns out there about ingesting fake food.  I can remember more than one young toddler reaching up to the bowl of waxed apples and taking a bite.  That was one concern, but today’s fake foods are much more concerning.  The concerns about today’s fake foods range from health concerns to economic justice to the environment.  The US FDA is of little help as they do not police most food fraud.  Restaurants are exempt from labeling laws.  So it is totally up to the consumer in the United States.

In Europe, there is concern about food purity in the concept of Reinheitsgebot.  Beer and Baguettes were under scrutiny many years ago to make sure that only water, barley, and hops were in beer, and flour, water, yeast, and salt were in the baguette.  And even more, where the food was produced fell under scrutiny.  Even in the United States, we are aware of the Parma region of Italy and its ownership not only of Parmesan-Regiiano cheese but also Prosciutto de Parma.  Maine Lobster is quite a distinction not only in flavor but of quality of lobster in the United States.  

And white tuna is usually escolar.  Grouper many times is Asian catfish.  Red Lobster, and American Chain, usually buys their lobster from Nicaragua.  A langostino is not a lobster.  Scallops, preferably dry, are usually only available December through March.  And yet, we see so much labeling in grocery stores and restaurants that lead us to believe otherwise!

There is more about Kobe beef, olive oil, and more…

All I know is that I will only buy Maine lobster and dry scallops; and in the future, I will only buy other seafood from Alaska for their seafood is still wild, natural caught, and sustainable.  By the way, it is told in this book that Trader Joe’s is a reliable place to buy seafood that is certified.  It is time for more education, I think.