Author Michael Pollan just published a new book entitled Cooked that was inspired by some burning questions he had, such as, “What’s one of the most important things we can do as a family to improve our health and well-being?” Or, “What can we as individuals do to transform our food system?” [That is becoming ever more industrialized, is eliminating our self-sufficiency, and is having a strong, negative impact on our health]. His answer, as the title of his book suggests, is to get into the kitchen and cook.
This may sound like taking a step back today because many of us have created lifestyles that accommodate processed and pre-packaged foods and have replaced cooking time or food preparation with other activities. Yet based on what we’re witnessing with our health, this has not necessarily been a step forward.
Even deeper than what this is doing to our health, Michael Pollan has this to say about living on processed food diets:
“This is a problem–for the health of our bodies, our families, our communities, and our land, but also for our sense of how our eating connects us to the world. Our growing distance from any direct, physical engagement with the processes by which the raw stuff of nature gets transformed into a cooked meal is changing our understanding of what food is. Indeed, the idea that food has any connection to nature or human work or imagination is hard to credit when it arrives in a neat package, fully formed. Food becomes just another commodity, an abstraction. And as soon as that happens, we become easy prey for corporations selling synthetic versions of the real thing–what I call edible foodlike substances. We end up trying to nourish ourselves on images.”
What’s so interesting is that we have actually acquired palettes for less natural versions of food–in part because of their addictive nature. To recover from these addictions while returning to the simplicity of real food would actually be a step forward in the right direction. And so, in order to reverse this trend for our health but also the health of future generations, and the health or our planet, here are three simple steps:
Embrace cooking – Today, we so often see cooking as a chore or even a bother that is getting in the way of doing other things. What if cooking became one of those ‘other things’ that was just as important as anything else? Where in your schedule can you make the time for cooking? Is it a few hours on the weekend? Can you enlist help? Then plan it in your schedule and think of ways to make it fun.
Cook with ‘raw’ materials - Sometimes we get busy and dinner means heating up a jar of pasta sauce and a box of pasta, but the more you can start with the really raw materials and create something, the more control you’ll have over what you’re putting into your body. Even if more basic cooking means sautéing some fresh vegetables and adding them to your pasta, it’s progress.
Visit your local farmers - This is the perfect time of year to visit a farm stand or farmer’s market and get to know your local farmers. It’s not necessarily about eating organic. I’d rather eat local than buy something organic that‘s been grown thousands of miles away. One farm I like to visit is not certified organic but uses organic practices and when necessary, uses integrated pest management. And by not paying the high price of becoming certified, they pass the savings on to us.