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My purpose for this site is to learn to celebrate food by bringing families as much as possible back to eating right off of local farms, as cleanly and easily as possible, to ensure we’re eating real food and not stuff that has gone through an industrial process, been transported around the world, or been injected or covered with chemicals. I hope to do it in a way that creates pleasure in meals so food is a positive, beneficial, affordable, and joyful experience.
Documenting the process of how to change a family’s diet back to one based on real foods will:
- Show if we can do it and how, along with our other responsibilities. Our ancestors may have lived off the land, but maybe they were on farms, had stay-home parents, were way smarter, etc.
- Calculate the costs of eating the cleanest (additive-free) food possible.
- Share the learning process so other people can see how it will work for them, be affordable, why, and that they can start with the knowledge here and take a short cut to start celebrating real food in their own lives.
I hope to share a wide variety of recipes that I’ll modify – and simplify – to fit our new food rules and life, which may evolve as we live and learn. Eating is a daily occurrence so I intend to post a topic, recipe, or something for each day of our first year Getting Real.
Latest Blogs
I previously touched on how important omega-3 fatty acids are to cardiovascular and mental health. Capt. Joseph R. Hibbeln, MD, of the National Institutes of Health, points out that in most modern...
While I’m on the topic of spinach, last weekend I purposely bought an extra bag of spinach and I have no idea what I was thinking because it does not match the food menu for this week. Tonight I...
My kids had a friend hanging out today and about five minutes before dinner, my daughter asked if he could eat over. We’ve asked the kids a hundred times not to ask for things at the last second...
MOM’s, My Organic Market, currently has 12 stores between Virginia and Pennsylvania. The owner started providing organic produce out of his mom’s garage in the 1980s. They’re very focused on...
I received my book Salt Block Cooking, by Mark Bitterman (2013 Andrews McMeel). It’s beautifully laid out with colorful photographs, although there aren’t always photographs of the recipes or the...
I’ve probably mentioned that I’m not a big fan of potatoes for a number of reasons including having enough growing up, they generally take too long to cook, the nutrients are mostly in the skin when...
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