Vegetables and How I Cook Them

His words stuck with me. At the time, he was talking about calorie counting and being overly concerned with gluten, white foods, too much protein, too much sugar, the day in and day out bombardment of what we should be eating, and observing that the bulk of those “shoulds” are divorced from the land and our bodies. It was the fret that rang in my ears. I think about food (and by extension my diet) for more than eight hours every day—it is my work and my home life.