What Happened to Real Food? (2)

Check out part 1 here:

Eating more processed food than good-quality whole foods has a detrimental knock-on effect on health and well-being; during the coronavirus-riddled period of history, childhood obesity levels in the United States rose to 45%.

Takeaway meals, frozen pre-packed food and shelf-stable atrocities filled high high-fructose corn syrup have become even more common meal substitutes since many shops closed their doors and real food imports became more difficult in metropolitan areas.

One of the most common questions we ask ourselves each day is “what will I have for dinner?” To answer such a question, we can take a lesson from Simon Sarris, who, among many other things, runs a particularly pleasant newsletter:

It is said that traditions are answers to enduring questions, and so dispensing with them because we do not understand them (or "see the point of them") is an unfortunate way to squander this inheritance.

We need a drastic return to actually upholding our culture’s traditions in food and cooking, celebrating existing rituals and creating a rebirth in those traditions that have long since passed.

Of course, there are many places in the world where such traditions still exist, specifically in areas where religion plays a large part in both diet and community.

Follow for Part 3!