but why?

So, you've heard from Molli, and how going gluten free was nothing less than a miracle for her. For those of you who know me, you know I am not gluten intolerant (I'm intolerant to wine sulfites, and pollen & dust, and assholes, but gluten seems to be okay.). And you're probably all, "What's your angle, missy!?" Good question. And thanks for not calling me "ma'am", which makes me think of little old ladies.

Anyways. My angle is that I'm interested in food. Real food, whole food. Food that nourishes the body and tantalizes the tastebuds. I believe food can be - should be - a conscious choice and an everyday pleasure, in a thoroughly sustainable way. Because my own preferences are for "Real Food" (which I might generally describe as hormone, antibiotic & preservative free that doesn't taste like "health food"), I experiment.

I'm fascinated by the possibilities of meal choices, and the alchemy of food - how combined textures make entirely new products. Food is something we must take into our bodies to survive, but instead of using food as an incredible tool, it's one of the most automatic actions most people perform.

I want to know WHY food is bought and sold and stored the way it is, where it comes from, how it traveled to my plate, and what effect it has on the body - no skewing necessary. I'd like the truth, please. Good intentions on the side.

Now, that's enough preachin'. ...all that talking has put me in the mood for a long walk and a picnic. Here's a recipe for a delightful cold picnic salad.

Not-Potato Picnic Salad
You need:
a carton of grape or cherry tomatoes, sliced in half
1 can shoepeg corn, drained
1 can black beans, drained
2 tablespoons cilantro (washed & chopped)
1 tablespoon lemon juice
2 tablespoons olive oil
salt & pepper to taste

Mix all in big bowl. The end. (I KNOW! SO EASY! And delicious. This actually tastes better after sitting a day too.)