But, there is more to what we choose to eat than how it tastes. Having a connection with food is relative to the food choices we make. Appreciating the food we eat is the first step in bridging the gap between "tastes good" and "does a body good.
We have a lot to learn from our wise great-grandmothers. Start thinking about how you can mimic parts her lifestyle (but perhaps don't bring back the big poofy dresses- let's leave that in the past) and you (and your children and grandchildren) will be all the healthier for it.
If you're like me and want some good quality food and control over what you're eating, but also don't want to spend a whole lot, then you may be in a bit of a conundrum. But don't worry. You just have to be strategic!
The main clue to pear ripeness is color. Most pears show a faint yellow background when ready. Anjou and other green ones should give slightly under pressure. Once ripe, the pear's flavor deteriorates quickly.
When we only eat for taste we become slaves to taste alone. And as we learn from seeing far to many of our relatives sick and miserable and overweight and diseased, eating for taste without regard to health leads to self destruction. We can eat healthy on a hood budget.
The gift of Surrealism is its power to suggest alternate realities, realities that defy explanation, that are intensely personal and communal at the same time, realities that are as porous and fluid as our reality actually is.
Having the honor of speaking all over the world about health gives me an awesome opportunity to see what sticks with my audience and what doesn't. If there's one tip that seems to have the greatest stickiness and impact, it's "avoid the three B's."
Being someone who, for the most part, strictly abstains from fast food, I was interested to see what someone who plans the menu of a nationwide chain had to say about the process behind what they serve.