February28

Food for Thought :: Just Food

The topic of food is pretty much on my mind constantly given that: 1) it's my job and, 2) there are few things better than sitting down to a simple meal that casts a splendid spell over you.  I admit however, that sometimes I get lost in the mix of daily of life and work...and forget to step back and think beyond the emails awaiting reply in my box, or about what fresh ingredients I have on-hand to whip up a quick dinner.  Which is precisely why I love the above quote by the well-known style blogger Garance Dore via this website.  Staying relevant.  Something that's quite important to many of us, myself definitely included.  How do you stay relevant when it comes to something so basic and intrinsic as eating?

Sometimes it just requires a bit of inspiration to bring relevant thoughts and ideas to life.  A big thank you to Just Food, the non-profit organization that connects New York communities to local food and farms.  Accessibility, information, sustainability and active change are their guiding principles around food.  I had the opportunity to attend Just Food's annual conference last week and the general theme of "relevance" and making connections through food was unmistakable.  I had the pleasure of sitting in on two extraordinary sessions - one where editors and writers from Saveur Magazine, Tasting Table and Gilt Taste (aka Ruth Reichl's new pet project) kept coming back to the "heritage of food," going back to the roots of food and the memories that spark sensory intrigue.  All of this can create innovation and gratitude -- and can promote good food existing right in our own kitchens.  It's the experience of a good meal, a seasonal ingredient, interacting with a farmer or local grocer.  All of this creates connections, and that furthers relevance.  

The second session featured a panel of local area chefs (from the Cleaver Company, Egg, and Palo Santo) who spoke about connecting with food and the value - and health - that good food and well-sourced ingredients can encourage.  When it comes to staying relevant, sustainability is certainly one ticket.  Considering, even in the smallest of ways, sustainability and where our food comes from is becoming more and more a way of living - or at least it should be.  A couple of memorable quotes from the afternoon:

"The idea of 'sustainable' should just be what we do because it's best for us."     

"You cook with what's available - and what's at the market, what tastes best...and that's also what's most healthful."

"You care about your body, you should care about what you put into it."

Here's to eating well, eating with consciousness and eating with memorable pleasure.  That's surely staying relevant.

Image via Dara Kent-Cobb

11 Comment(s)

Tuesday, February 28, 2012

Here we say “you are what you eat”. Related video http://vimeo.com/36999027

—Marina

Tuesday, February 28, 2012

Advocate, pioneer, and food enthusiast Mark Hyman,
M.D. has finished his latest piece, The Blood Sugar
Solution, teaching us how to eat well, be well, and live
healthy, productive lives. http://amzn.to/wDFYTE

—julia

Tuesday, March 13, 2012

I know that growing more crops would make more olppee less hungry, but surely the worlds problems stem from over population and not just shoddy catering practices. The level of infant survival rate effects the number of children that a family will have. Suddenly feeding everyone will save lives in the short term, but imagine a world where all of the children that would have died of malnutrition, now live and grow up to have families of their own. There will become a point where we are back to square one again.There needs to be careful management of food and water supply, sanitation, health care and there definitely needs to be a balanced approach to population control to adequately control future population growth.

—Joselia

Friday, June 08, 2012

But i want to tell that this nourish-nyc.com is extremely helpful, Thanks for taking your time to write this.

—website promotion

Monday, July 16, 2012

I live in a rural area, and I have recently taken up Chinese cooking.  I can’t find the seasoning gokautomaten mixes I need to create these dishes.  Anyone here dealt with a similar situation, with limited selection, that is?

—Nanny P

Friday, August 10, 2012

hmm that food for the thought is what I am thinking right now too and i am now forced to think about it. hehe Saratoga Springs Dental

—melanie

Sunday, August 12, 2012

If I keep on asking myself about some certain things then I should probably be looking for the answers or solutions. spicy beef jerky

—missjanicedemesa

Friday, August 17, 2012

Foods make our body work, grow and repair itself. The kind of food we eat can affect the efficiency of these processes.  Body function and the food that sustains it is infinitely complex.  And as long as a variety of foods are eaten in the longer term, the range of essential nutrients should be provided. Thanks for sharing.
Glass Figurines

—chloe

Friday, September 28, 2012

I like the thought that he idea of ‘sustainable’ should just be what we do because it’s best for us.”  “You cook with what’s available - and what’s at the market, what tastes best…and that’s also what’s most healthful.” “You care about your body, you should care about what you put into it.”
botox rive sud

 

 

—loraine

Monday, October 22, 2012

tertwretr

—house improvement cast

Tuesday, March 18, 2014

<a >What is the meaning of the root word</a>

—HerbertEn

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