Food demonizing and the perils of “all or nothing” thinking

Half white half black sign that says "Good" on the white side and "Evil" on the black side. Under "Good" it says "Good is that which is morally right; righteousness" and under "Evil" it says "Evil is profound immorality, wickedness, and depravity."

There’s an article making the rounds and it’s recycling an old idea: “Nice ‘Health’ Foods You’d Be Better off Avoiding.” The recycled idea: some foods are evil. We’ve blogged a couple of times about this already. See my “Why Food is Beyond Good and Evil” and “Let’s Think Differently about Healthy Eating,” and Catherine’s “Beyond Good and Evil (Food)” and her follow-up the next week.

My big theme is about food moralizing and how just makes things worse. You’re not “good” because you ordered the salad instead of the fries. You’re not “bad” because you ordered the fries instead of the salad. Fruit juice isn’t “evil.” Celery sticks aren’t “virtuous.” It’s all food.

So what’s on the latest list? Some familiar items that people like to label as “bad”: fruit juices and smoothies (because sugar); granola (because sugar); fat-free or low-fat things (because sugar); dried fruit (because sugar); agave nectar (because sugar). Then there were a few surprises: almond milk (because not as much protein as cow’s milk); gluten free unless you’ve got celiac disease (because sugar and fat); coconut oil (because saturated fat); and vegetable chips (because fat and salt).

What’s really being demonized here, if you read the explanations? Mostly sugar. Next culprit: fat. And finally, salt.

Now here’s the thing. I don’t have any quarrel with the idea that if all of the foods I ever chose to eat were sugary dessert-type foods, my diet would be lacking in nutritional value. It goes without saying that the body requires a diversity of nutrients and that means branching out into veggies, whole grains, and foods that are rich in protein.

I also like Catherine’s point about being a food pragmatist. She says that she and her fellow food-pragmatists “eat what works for us. We figure out what works through a complicated process of experimenting, reading and learning, forming some goals for ourselves about what health means to us, taking into account our preferences and constraints (economic, social, geographic, cultural, etc.).”

I’m also something of a food pragmatist these days. It’s the evolution of my successful transition to intuitive eating. There are foods that do not work for me (garlic — I cannot digest it in anything but the smallest of quantities; fried foods at lunch time — they make me want to sleep).

That’s not the fault of these foods. As Catherine and I both say, different foods are neither good nor evil. They just are. Maybe they agree with you. Maybe they don’t. Maybe some have more nutritional value than others, but nutritional value isn’t the only reason we eat. Think of the central place socializing and celebrating around food has in just about any culture you can think of.

When we demonize foods and decide that we will never eat something because it is “bad” (even if we like it), we generate a feeling of deprivation and temptation. It’s human nature often to want what we (think) we can’t have. I see this all the time around food.

Last night I was out for Indian food and at the end, when I was already satisfied and done, they brought the bill along with a mini-chocolate for each person. Instead of pocketing mine, I opened it. I took one bite and realized that not only was it not a good chocolate, I simply didn’t want it. So I left half of it on the table in the wrapper. One of my companions noticed and said “aren’t you virtuous, eating only half a chocolate?”

And a few weeks ago a box of Cinnabon cinnamon rolls ended up in our office. A whole box. As a food pragmatist, I know one thing if I know anything: those things give me a headache.  So terrible is the headache I get from them that I do not feel the least bit tempted to eat even half (nevermind that they are decidedly un-vegan). But the whole day everyone in the office was treating the Cinnabons as if they were the embodiment of the devil. I really shouldn’t was either explicitly said or implicitly conveyed in the guilty look people had as they slunk back to their offices to enjoy their decadent treat in private.

I don’t know, but when I’m going to enjoy something that I think is a delicious treat, I’m going to enjoy it wholeheartedly. I’m not going to proclaim how many times a week a person “should” eat a cinnamon roll or what else they might want to include in their daily diet, but I can promise you that no one in the office lives on these things. They were special treats to be enjoyed. If regarded instead as something that you “shouldn’t” have but are having anyway, then the full potential of savouring it in all of its delicious glory falls to the wayside.

All or nothing is not a great strategy and can work against us.

There are exceptions. Sometimes, as Catherine said about her and pasta, there are things that for whatever reason we have a lot of trouble being moderate about. But again, that doesn’t make them demons for everyone. I am fully abstinent when it comes to alcohol. That’s not because alcohol is inherently evil. It’s  because it’s not something that works for me (pragmatist).

Do you demonize foods? Is it working for you?

Why the “Thigh Gap” Makes Me Sad #tbt

Sam and I have been reviewing our older content lately to get a sense of our most read posts and topics. I’ve also revisited “the thigh gap” topic this week proof reading a paper I wrote that’s coming out in the Oxford Handbook of Food Ethics (Ann Barnhill, Mark Budolfson, and Tyler Doggett, editors) very soon. My paper is called “Food Insecurity: Dieting as Ideology, as Oppression, and as Privilege.” It’s almost five years since I posted these thoughts here on the thigh gap. And it and any other arbitrary thin ideal that makes people, especially women, feel poorly about themselves if they don’t achieve it, still makes me sad.

Tracy

Fit Is a Feminist Issue

thigh gap push pushIt’s not the newest news, but the whole “thigh gap” thing, especially among young women, has been a simmering pot that came into media focus a couple of weeks ago when I was off the grid on a sailboat vacation.  It was on the news and in the paper and on the web. It’s a popular hashtag on Twitter.

Sam alluded to it in her post about bathing suit anxiety.  The “thigh gap” aspiration is the newest thing driving young women to obsessive dieting and disordered eating.

I am a woman in her late forties with no teenagers, so I’m a bit out of the loop sometimes. When I discovered the world of tumblrs (such as “fuckyeahthighgap” and “thigh gap” ) devoted to the thigh gap, I confess to being not just shocked, but profoundly saddened.

I don’t even want to link to the sites because they are so…

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Why I’m glad I stopped worrying about sugar and other weird food obsessions

I had a funny exchange the other day on Facebook. There was a link about the dangers of the cheese powder in boxed mac and cheese. I commented on my friend’s post that when we can, we should rely on whole foods to make mac and cheese. Being an American, my friend thought I meant the food chain Whole Foods, which is not so cheekily known as Whole PayCheque for the high cost of it items.

Image: White bowl with pasta noodles, red tomatoes, and green basil.

Not macaroni and cheese, but my favourite feta, basil and tomato pasta supper.

Nonetheless we had a good chat about how expensive it can be to eat whole, unprocessed foods, and that led us to a whole other thread about clean eating, healthy eating, good foods, bad foods, cheat meals, etc. We weren’t actually talking about our approach to nutrition but the way the words we use to talk about food get co-opted by all kinds of agendas. It’s quite easy to have all sorts of “isms” and attitudes creep in, altering our meaning and twisting our understanding of food as fuel in our lives and how we relate to it in different contexts.

That same day SamB brought my attention to this article about Anthony Warner, described by the Guardian as “(the Angry Chef) who is on a mission to confront the ‘alternative facts’ surrounding nutritional fads and myths.”  Warner writes a blog on food fads, and he doesn’t hold back. He’s now written a book called The Angry Chef: Bad Science and the Truth About Healthy Eating, and I ‘m adding it to my reading list.

That’s because when you start a fitness program, there’s all manner of advice on how to eat, what to eat, and why the one true way (insert your favourite fad — howsoever you define it —  diet here) will be all that you need. Even if your goal is not weight loss, there’s all kinds of recommendations (cough, cough, rules!) on how to eat to train.

Heck, you don’t even have to be training to get food advice. I’m convinced all you have to be is female and not meet someone’s pre-conceived notion of how female should look, for the advice to come pouring in, accompanied by a generous helping of side eye finished with a soupcon of shade, if the advisor deems your food choices not to meet their definition of “healthy” eating.

What appealed to me about Warner is his evidence-based approach. In the article he says: “A lot of the clean-eating people, I just think they have a broken relationship with the truth. (…) They’re selling something that is impossible to justify in the context of evidence-based medicine.” I like science and research and critical thinking. Sadly, there’s too little of it when it comes to talking about food and part of it goes back to the agendas behind the particular terms used.

Warner says our fascination with fads or trends in food and eating is connected with our innate need for certainty. He explains it this way: “We really want to be able to say: ‘Is coffee good or bad for us?’ Well, it’s not good or bad for you, it just is. And we have to accept that; that’s what science says. So your brain goes, ‘I don’t like that level of uncertainty.’ Certainty is really appealing for a lot of people and that’s what a lot of these people are selling – certainly at the darker end.”

And he’s right. The people who have preached to me about gluten free diets when they aren’t celiac are utterly convinced of the rightness of their belief that going gluten-free cured their ills. Equally certain are the people who now look upon sugar with the same fear and revulsion we bring to edible oil masquerading as coffee creamer.

As I survey the speciality food shelves in my local shops, I’m enchanted by all of the interesting food stuffs and yet, truthfully, I am also challenged by how these same items are elevated in social media, on Instagram, and by celebrities to miracle food status. Warner, who lives in the UK and works for a food manufacturer is clear about the limitations food makers face when it comes to making claims about food: “If I made a food product and I wanted to say ‘it detoxes you’, I absolutely couldn’t. There are really clear laws: I can’t say it in the advertising, I can’t say it on the pack, I can’t make any sort of claim that isn’t hugely backed in evidence. But if I wrote a recipe book, I can say what I want.”

If you have been wondering how Gwyneth Paltrow can make pots of money selling her fans coconut oil as a mouthwash and wasp’s nests as a vaginal cleanser, there’s your answer. The trick is to stop engaging in magical thinking when it comes to food and applying some common sense. Warner’s advice: “eat a sensible and varied diet, not too much nor too little. If you have junk food every so often, don’t feel guilty; if you’re going full Morgan Spurlock, you’re probably overdoing it. Eat fish, especially oily ones such as salmon and mackerel, when you can. Don’t consume too much sugar, but equally don’t believe people who tell you it’s “toxic” and has “no nutritional value.”

Or you can go the Reader’s Digest version and follow Michael Pollan’s advice: “Eat food. Not too much. Mostly plants.”

Excuse me now, as I forage in the fridge for the leftover maple syrup glazed salmon.

— Martha is a writer and powerlifter in training exploring a whole new world of food as fuel.

 

 

 

Appearance vs. Reality (Guest Post)

In my high school English class, my teacher always told us to be on the lookout for clues that all was not what it seemed; to pay attention to characters whose inner thoughts were different from their actions, and to focus on the incongruity and what it might reveal about the characters, the story, or the world. I remember my teacher writing “Appearance vs. Reality” on the board over and over during the years I was lucky enough to be in her class. It has stuck with me, and I’m still attuned to it even when I’m watching movies or reading for pleasure.

Sometimes, I feel hypocritical even doing the occasional guest post on a fitness blog, because I feel like a total impostor; like the appearance I try to cultivate is hugely divergent from the reality. My relationship with exercise is on-again, off-again, I don’t excel at any sport (although I genuinely like a lot of them), and I’m not a nutrition expert. Some days, I feel like a total untouchable boss in the gym or in the pool, and others, I feel like an alien or a toddler who hasn’t quite gotten the hang of walking yet. I wish I could be someone who rode my bike everywhere (as it stands, I walk pretty much anywhere I can get in less than an hour and take the bus if I’m going any further). I’m a decent cook and like cooking healthy food, but have certainly been known to eat an entire pint of coconut ice cream* in a single sitting. I go through frequent cycles of “YAY I’M GOING TO EAT HEALTHY FOOD ALL THE TIME AND EXERCISE EVERY OTHER DAY” followed shortly by a crash where I eat takeout curry** every night for a week and forget what my running shoes look like.

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[Image description: A greeny-blue pint-sized carton of Mint Chocolate Chip coconut ice cream.] Seriously, you don’t understand how good this stuff is.

Conceptually, I know moderation is the key to avoiding these cycles, but I haven’t quite internalized that.

Because of this, I often feel like I have no business whatsoever in blogging—even guest blogging—for a fitness blog. It seems like the kind of thing that only people who really have their act together should do; people who have it all figured out and are here to impart some epic knowledge. Even though I’ve only done a handful of posts, I dread linking to them on my own Facebook page because I’m totally convinced that people who actually know me in real life will read them and go, “Pfft, what? Who is she to talk?” (I think this is my anxiety talking, but that doesn’t make the feeling any less real.) The impostor syndrome doesn’t end there; I’m convinced that someone will realize I’ve tricked my way into my PhD program, someone will notice that all the socks I knit are basically just variations on the same theme (so take no real talent to produce), someone will find out that I have no real competence in anything whatsoever. This is indeed a case where appearance does not align with reality, or so my brain tells me.

I try to manage my worries with an awful lot of private pep talks to myself (and a lot of support from family and friends). But there’s a Catch-22: I normally rely heavily on exercise to manage my anxiety and depression, but occasionally exercise turns into a source of anxiety. For the time being, I guess I’ll just keep rolling with the on-again, off-again cycle that I’ve come to know and love (?), but I sure wish I could shake the feeling that I’m not good enough and have managed to trick everyone else into thinking I’m something I’m not. Of course, things are further compounded by the fact that I do genuinely believe that it’s okay just to do things you like doing, regardless of whether you’re actually “good” at them. So then I worry that I’m being hypocritical, and I question why not being good enough is so troubling to me. If you truly believed that it was okay to do things you like doing, whether or not you’re good at them, the little voice says, you wouldn’t feel like such an impostor.

There isn’t any grand lesson or moral to be gained from this post. I just wanted to throw these ideas out there. How about you, readers? Does any of you ever feel like your appearance doesn’t match your reality?

 

*And let me tell you, this is one case where “vegan” is unequivocally not the same as “healthy.”

**Again, “vegan” ≠ “healthy.”

Stretches for my taste buds and exercises for my palate

the 6 tastes of ayurveda: sweet, salty, sour, bitter, pungent and astringent

Two weeks ago, when so many people were at hundreds of Women’s Marches all over the US and the world, I was at the Kripalu Center for Yoga and Wellness with my friend Norah. While she was doing a yoga nidra and deep relaxation workshop, I was busy in the Kripalu demo kitchen, learning and chopping and observing and smelling and stirring and tasting.   The course was called “5 ingredients, no time”. How could anyone resist such a title?

Since my relationship ended about a year and a half ago, I’ve been cooking on my own. I enjoy cooking, and often have people over for dinner or host parties with nibblies and cocktails. However, cooking for myself day in and day out proved difficult. Getting used to cooking for one most of the time was hard, and a reminder of my changed status. I see cooking as a form of self-care, and my self-care skills were not in great shape for some time. Plus, I tend to gravitate toward carbs for comfort in times of distress. In short, I was not eating in ways that felt healthy-to-me or caring-for-me.

Over time, the shadows of post-relationship sadness have lifted. Hallelujah! Happiness is once more my default state (more or less). I told my therapist recently that I didn’t think I was depressed anymore; I found myself singing songs in the morning. Of course, not like this:

Cinderella singing to birds and mice

But I have felt more of a spring in my step, and I guess also a song in my heart these days. Go me!

However, a change in emotional state does not automatically or effortlessly result in a seamless transition to new and healthy-to-me habits. I know this from past history. I started my current job in fall of 2001. I had been unhappy in my previous job, and in fact got denied tenure. However, I was very lucky to find another faculty position, and in the very city where I most wanted to live. Again, Hallelujah! Let all the people say Amen!

Yellow and black graphic of choir members with arms raised in joy

But it took some time to shift my habits of coping during periods of unhappiness and stress to new habits once the stress had eased.

Back to the present: I had gone to Kripalu in May to do a course on mindful eating, which was helpful. But I was feeling a bit stalled and bored about what I was eating.

Enter the Kripalu weekend cooking course.

I already know my way around a kitchen, and in fact fancy myself a pretty knowledgeable cook. The course went over knife skills and also organizing techniques for efficiency and good time management. Yeah, already knew that too.

But what really surprised me was this: I got reintroduced to taste. I mean all kinds of tastes—sweet, sour, bitter, salty, pungent, and astringent. Kripalu does a lot of menu planning and cooking based on the six tastes of Ayurvedic cooking.

Spices representing six tastes of Ayurveda

Chef Jeremy Rock Smith put together a variety of tastes in combinations that reflected different cooking traditions (e.g. Mediterranean, Middle Eastern, Asian). And he created simple recipes that featured these tastes using vegetables, proteins, and salads. He recommended the book The Flavor Bible for anyone interested in exploring flavor combos in more sophisticated ways. I have already ordered it.

The book The Flavor Bible

For proteins, Chef Jeremy offered recipes that would work for tofu, chicken, fish, and other meats. For the most part we cooked with tofu and fish, but did a few chicken dishes as well. One of my favorite new-to-me tastes is courtesy of Za’atar, a Middle Eastern combination of spices that can be used mixed with oil and used as a dipping sauce, used on vegetables, or (as we did in our course) coated on protein for pan sautéing. Here’s a yummy and easy recipe:

Za’atar-crusted tofu/chicken/tempeh with pomegranate molasses

Za’atar spice (you can order it or buy it at spice shops or fancy grocery stores)

Olive oil

3 Tsp pomegranate molasses (same as above)

Dust protein with Za’atar generously (no need to coat it with anything, just dredge it as is). Heat pan, then add olive (or other) oil. Saute protein for 3—5 minutes on each side (more if it’s chicken, less if tofu or tempeh). Remove from pan and let sit for a couple of minutes. Then drizzle with 2 tsp of pomegranate molasses over each piece of protein (slab of tofu or tempeh, breast of chicken, etc.)

The Za’atar plus pomegranate molasses provided a wow combination of flavors that really woke up my palate. I found myself intrigued, and was looking forward to more taste exercises.

I wasn’t disappointed. My taste buds got a real workout over the weekend! Here are some of the dishes we made and sampled:

  • Creamed leeks with coconut milk and shredded coconut—oh man, they were soooo good. This could be a nice sauce accompaniment for fish or tofu, too.

 

  • Braised fennel with orange/yogurt sauce—I didn’t even think I liked fennel very much, and the orange yogurt thing seemed like a weird idea. But it was a taste sensation. We served it with white fish, which was yummy.

 

  • Brussels sprouts with ginger and (wait for it) kimchi—Whoa! Who would’ve thought this was a thing?   Not me. But it was an explosion of flavor—in a good way.

 

Since I’ve been back, I’ve done a bit of cooking, but I really got a chance to try out some of the recipes and techniques on friends Friday night after yoga class. I made grilled tofu with adobo sauce and sautéed sweet potatoes and onions with coconut milk. Both were a big hit. (I overdid both the spice and green chilis on the black bean dish—that’s what happens when I go off-script with new recipes, but 2 out of 3 ain’t bad).

So I’m feeling newly energized and equipped to head back into the kitchen with more excitement and purpose, armed with new knowledge and a wider array of flavors to try and enjoy.

So what’s the big deal? Why are a handful of new recipes so important for self-care?

For me, with respect to both eating and physical activity, novelty and variety are important. This isn’t true of everyone, but it is for me. I always have and always will love cycling and water sports, but I like to shake it up and try new things. I want new physical experiences and to tackle new challenges. Ropes yoga is a current novel activity for me (I blogged about my first class here). I’m also starting kayak rolling classes at the end of February, hoping to bring my boat skills to a new level in preparation for a weekend on-the-water course in April.

Why should eating be any different? Yes, I love oranges and avocados and eggs and bacon and tomatoes and arugula and sourdough bread, etc. And I have a bunch of recipes that I enjoy doing—my chicken fricassee is a classic that I love. But I’ve been yearning for something to, well, reward me for healthier-to-me eating that I’ve been trying (but not succeeding) in doing.

The wow-effect of new flavors may just be the reward I’ve been looking for. It requires a little investment of time, of restocking my kitchen with some new things, but it’s gotten me out of my eating rut. It is a source of pleasure, and a lovely act of self-care.

Let me know if you try any of these or if you have alternative ways of doing super-yummy flavorful recipes. If you’re interested I can put recipes in the comments section. And I’d love it if you shared some of your favorite recipes in the comments too!

graphic of bon appetit

 

Sugar free September? Good God no?

 

Image result for sugar free september

We’ve thought a lot about sugar here on the blog. There was Tracy’s plan to dump sugar, your reaction, and her change in plans. See her posts Dumping Sugar: this is not a detox. and Dumping the Sugar Dump: critical follow up.

I’m officially leery of quitting sugar entirely. See Six reasons this feminist isn’t giving up sugar and Sugar on my tongue: In defence of the sweet stuff.

And I think I can safely say, for me at least, I don’t want to open up that particular can of worms again for awhile. However, our experience of blogging about sugar convinced me that it’s controversial and complicated. This issue isn’t easy.

That’s why I was super surprised to see the Canadian Cancer Society advocating Sugar Free September.

About Sugar-Free September

Fancy a month off the sweet stuff to help raise funds for the Canadian Cancer Society?

Sugar-Free September challenges you to go sugar-free for 30 days to raise vital funds for the Canadian Cancer Society to create a world where no Canadian fears cancer.

Commit to quitting the cookies and brownies, lock up the doughnuts, ditch the candies and kick the sugar habit by signing up to Sugar-Free September and raise money for life-saving research and vital services for people living with cancer.

Most Canadians consume diets high in added sugar, which can lead to excess weight gain. Research shows that being overweight or obese increases the risk of cancer.

Get your health and body back on track by reducing your intake of food and drinks with added sugars from your diet for an entire month! It’s a great way to learn how easy it is to moderate consumption while also feeling the benefits of healthier eating.

Image result for sugar free september

I worry that this feeds into food fear and that very little good can come of it. I worry that people who want an excuse to adopt a very restrictive diet will find this appealing. And I worry it will hurt people with a history of eating disorders.

But that’s me. I’m the over-thinking worrying sort. Pretty much an occupational hazard!

What do you think? And if you’re doing sugar free September, how’s it going so far?

Image result for worrying

 

Follow-up to last week’s Beyond Good and Evil (Food)

You just never know what people will respond to. I mean, who thought so many pet rocks would be sold?  I had one.

 

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The beanie babies craze passed me by, but you can read more about it here if you’re interested in its rise and fall.  If you’ve forgotten, here are some:

 

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What turns out to be hot vs. not is pretty unpredictable.  Witness my shock at getting 47 comments on last week’s post about “Beyond Good and Evil (Food)”.  Many thanks to all of you who read, commented, and liked/didn’t like the post.  All this activity got noticed by the folks at WordPress and made their Editor’s Picks (it’s here; scroll all the way down…).

It is always impressive to me how deeply our readers think about the issues we talk about in the blog.  The meanings they ascribe to food are moral, cultural, biological, psychological, political, intuitive, and spiritual.  One person mentioned our “thirst for redemption”, to which I’d add ravenous hunger as well.  Hunger for what, though?  Maybe sometimes it’s for a large bag of Chicago Mix.  I didn’t know what this was, but one reader shared a story that perfectly illustrates to me how food is Good and Evil at the same time:

Loved this, and I totally get it. There are some foods that I just can’t have in the house. Yesterday I had a complete conversation in my head over a bag of Chicago Mix that I bought at my husbands request…Sugar makes me feel sick, too much dairy and I start scratching-yet I couldn’t seem to stop myself from ripping open that Costco sized bag and transferring those sweet/salty kernels into my mouth. ( 2 cheese: 1 caramel=perfect ratio). I followed the popcorn with a big dose of self-recrimination and abuse before I finally came back to remembering that there is no moral value in eating or not eating popcorn. It is what it is. Let it go. And then I told my husband to enjoy it, because we are never having it in the house again.

In case you were wondering, here’s what Chicago Mix looks like.  I now want some too. Really.

 

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This reader’s comment shows how we can go from zero to desire to bliss to guilt to self-abnegation to detachment to domestic bossiness (albeit for everyone’s own good) in one paragraph.  Yep, that’s me too.

Some readers commented on the moral and political dimensions of food production and consumption, reminding me that most foods we eat are the outputs of industrial and corporate structures.  Another reader, angered by the bacon picture (which isn’t in my post, but somehow got added onto the publicity for the post), argued that food that comes from animal products has a different moral status, one that should affect our food buying and eating habits.  These are all central concerns for food ethics and for anyone who wants to eat well (in ways that make sense for them) and do good (in the ways they construe the good).

Turning inward– looking at the various ways I imbue food with meaning– for me, at least in this post, meant focusing on some of the ways we impose food norms or rules on ourselves.  No deep fried foods, no sodas, no gluten, no sugar– all of these were mentioned in comments (either proposing or opposing them).  There’s a lot of conflict within us.  Readers mentioned all of these directives, many of which collide, creating a multi-norm pileup when we get to the store or the table.

  • what’s healthy (to us or some authority)
  • what’s available
  • what’s affordable
  • what tastes good to us
  • what tastes good to others that we might not like (I just don’t like raw fish even though many people swoon over it)
  • what we like but can’t or don’t eat (for health, cost, access, religious, moral reasons)
  • what we don’t like but end up eating (for convenience, politeness, cultural conformity, cost)

I could go on.

So how shall we respond to our inner selves, who sometimes just want to know what’s for dinner? I can’t answer that question, other than to say this: eating is a long-term activity.  We get lots of chances every day to experience it in all of its dimensions.  Sometimes I know I want to prioritize certain feelings and concerns (e.g. fueling enough for a long ride or kayak trip).  Other times I’m in a creative mood and having people over for dinner.  Reenter the gnocchi, which one reader asked, “is it really a pasta?”  Well, here’s my word on the subject:  gnocchi are mainly made from potatoes (I make a mean sweet potato gnocchi) , but can be semolina-based (there are other options, too, see here for a bunch of unusual gnocchi recipes).  So some gnocchi are more pasta-like and others are not.  I plan to try this one, with olives and capers in tomato sauce, very soon.

 

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