subtlety is key

I've been trying to retrain my pallet to find junk food disgusting. When I eat, I imagine tasting the nutrients in the food and my stomach being happy (somehow imagining my body as its own creature or entity makes me more inclined to want to feed it well, like a pet). The converse goes for "tasting" what chemicals and empty calories junk foods consist of. I am also trying to appreciate more foods that are bland or "don't taste like anything," such as plain oats and rice. I figure if I learn first to like these foods alone, if I introduce more flavors and ingredients later, I will be less inclined to overdo it or add something unhealthy like soy sauce. If my sense of sweet is acclimated to that of an apple, sugary snacks will be too intense and unenjoyable. This is what I hope.

Sad to face the truth..

I absolutely love sushi. It has grown on me like I never thought it would. I have noticed there is a big sushi crazed going on and everyone thinks they are eating healthy by jumping on this

delicious band wagon. However, as I was eating sushi tonight, I looked on the ingredients label

and was utterly disappointed. The fish was loaded with "no no's" from the Food Rules book.

Such as, ingredients I cannot pronounce, much less, a fifth grader, way more than a reasonable

amount of additives, ingredients I would not cook with, etc. This realization had me running to my computer to google sushi and here is some of what I found..

http://www.dailymail.co.uk/health/article-381958/Sushi--raw-truth.html

"The contaminants found in fish often overpower its beneficial effects. People think they're improving their health by eating sushi but they are in fact poisoning themselves."

Green Couture vs. Food Couture

So forget my Green couture project. This is some crazy amazing designs! Check it out.


http://shine.yahoo.com/channel/beauty/food-as-fashion-2404731/#photoViewer=1

Satsumas

I want to let the world know that I just ate the most delicious satsuma.

And according to the sticker, it was grown locally (in Louisiana)!

BOLO BOLO: mini, orange, sweet, squatty spheres of heaven.

Hyperobjects 2.0: Oil Remix mp3

I just posted my talk here.

Yellow Breakfast

I find it very difficult to eat my colors for breakfast.

The Orleans Room serves up a plate of yellow: yellow scrambled eggs, yellow grits (too much butter), yellow biscuits (too much butter), and bananas.

If I wanted to add some color too my plate, I would need to add some red bacon or brown sausage.

waste not

So this may stray a bit from Pollan's food rules, but in the spirit of the weekend and the declaration made in class last week that there are robots that can assess tastes and found human flesh to be like "pork," I couldn't resist.

http://www.rotten.com/library/death/cannibalism/

http://www.monstropedia.org/index.php?title=Cannibalism

I find the idea of the acquistion of a certain quality or power symbolically executed through the consumption of a specific body part or organ particularly intriguing. It definitely gives a new spin to the worn-out expression "you are what you eat." Or rather you become what you eat. If this were a true effect it (and who is to say it is not), I wonder qualities would be inherited from the eating of a root vegetable. Or the flowering part of a plant (broccoli). I think I am going to experiment this week and attempt to only eat foods I would "like to be." I don't imagine enjoying being "mechanically separated" as is the chicken ingredient of a Slim Jim, nor stamped into shape by molds, presses, intense heat and steam, being mass produced with millions of others that look "just like me."

In a weird kind of inverse of previous attempts in class to avoid anthropomorphism (by Abbey, for example), I will personify my foods. And then decide if I still want those Cheerios.