100 Mile Radius: Another Liver Conversation

Sunday, May 13, 2012

Another Liver Conversation

This morning Steve and I are talking about the liver dish and all the stuff that goes with it and Sophia walks into the kitchen and listens to what we are saying. She then declares: "Liver and onions?! That's disgusting. I'd NEVER eat that, that's just bleccch."
Steve and I just look at her, "So, you'd never eat that, huh?"

"No, it's gross!"
"Okay, then."
Should I feel a little guilty about not letting her know that the "special steak" she had seconds on the other night was exactly that? I don't know, we probably will at some point. The whole scene just reminded me of exactly how strong the perceptions of reality we all live in are really not all that concrete. There are so many things I was sure I would never do in my life and yet, all the impossible things are not so improbable any more to me.

1 comment:

MarinwinoJune 10, 2012 at 9:20 AM
I have to say the thing i hate about liver is the texture not the taste. I love pate and chopped liver for instance - same thing when i was a kid.
ReplyDelete
Replies

Add comment

It's all in the title

I'm hoping with this blog I can inspire you to start looking at your food more closely. Where does it come from? Can I have a conversation with the person who is selling it? Do they know where the food came from? How can we stay vibrant and productive in our lives? I hope you start thinking about cooking your own food more and that you own your health and well-being. The world of food is changing rapidly around us and we live in a time (and a place) that allows us to ask these questions and to demand that our food makes us strong.

I have endeavored for the last 5 years to feed ourselves mostly with food that grows or is farmed within a +/-100 mile radius of where we live. We are lucky enough to be in an area where this is possible--although for those of you not living in Nirvana, it's very much worth your while to seek out and reward those businesses or farms who are striving to bring you real, thoughtfully raised or grown foods. I strive to only buy organic, pasture raised meats and eggs. We threw out almost all of our processed foods-although go to them from time to time in a crunch as long as they are organic and have a minimal amount of ingredients. When we go out to eat we try to stay away from too many kids menu items and let the kids share an adult entree or at least order an extra side of steamed veggies to fill that chicken strip gap. The occasional In-N-Out run exists for us, but we really strive to make those occasions rare. More and more, as the children have gotten older and are able to help with meal prep we've moved away from eating out--the food just isn't as good and it's always kind of a let down to pay an exorbitant amount of money for a salad that we could just as easily made at home with minimal effort.

We're not perfect, but our main goal is to get the most nutrition out of food as possible. None of us has had to go to the doctor for any illness. Seriously. No flu (and we didn't get flu shots), no strep, no virus--trust me, we get notices constantly from their school that illness is abundant. The occasional runny nose, sure, but they have missed no more than a day of school in each school year due to illness for going on 5 years now. They get a little sick, we address it with homeopathy and they get over it. This blog will give glimpses into how we go about doing that through a sound diet.

100 Mile Radius

Pages

Sunday, May 13, 2012

Another Liver Conversation

1 comment:

Sites to check out

Blog Archive

Relevant Writings

Search This Blog