Friday, August 3, 2007
I've had the book Grub: Ideas for an Urban Organic Kitchen for a few months, but I just cracked it open this week. (I think the name looks better with an umlaut, don't you? Groo-ooob.)
This book relates closely to thoughts I've had recently. Since I've embarked on my semi-vegan adventure, I've been trying to stay away from super-processed vegan (or any other) foods. In other words, instead of using soy cheese that has 20 ingredients listed, I'm trying to lose my cheese habit altogether. And instead of bingeing on vegan sweets, I'm trying to eat just dark chocolate and one dessert on the weekend. Progress on this is very slow sometimes, with lots of relapses. But generally 75% of the things in my grocery cart are produce or unprocessed foods like beans.
The picture shows the current state of my fruit bowl, which is packed with peaches, tomatoes, garlic, and lemons. This is one of the reasons that I love summer. Peaches this year are fantastic and I've been eating at least one a day.
The authors define Grub as "real food" that is organically and sustainably raised, and which is good for the body, the community, and the environment.
The foreword to Grub is written by Eric Schlosser, who expressed some of my ideas better than I can:
"[People] may worry about calories and carbs, and yet miss the real point. What we eat has changed more during the past thirty years than in the previous thirty thousand. Trans fats, genetically engineered soybeans, livestock pumped with growth hormones and fed slaughterhouse waste, Chicken McNuggets--nobody's ever eaten this stuff before. We've become a nation of guinea pigs, the subjects in a vast scientific experiment, waiting to see what happens when human beings eat too much industrialized food."
More about "grub" as I progress further in the book. What do you think about the value of processed foods?