Be an expert of your local market places and research your food coming in from foreign markets.
“It is often difficult to ensure that suppliers in far-flung locations
operate according to the high safety standards and tight quality control
sought by U.S. consumers.” USDA RESEARCH.
Although we live in a global-market era in a time of super fast technology there is still no surefire way of knowing how our food is grown and handled in far-off countries. Unless we personally explore the farms and farmers ourselves, or trust the people importing the food, we will always be left in the dark.
The best we can do is ask many questions, shop only from the places we know and trust, and do our own research online, or abroad when the opportunities arise.
I, for one, will never question a few writers and bloggers I have researched because from their work I know they have done the best possible investigations.
There are so many businesses I admire and trust right here in our beautiful city, amongst them Left Coast Natural (read about them soon) leads the pack.
Tips to be savvy shopper:
Wild salmon should look like this image below – vibrant with firm flesh and natural looking fat. There are five species of seasonal salmon, King and Sockeye (May to July), Chum and Pink (June to September), and Coho (August to September).
When it comes to fruits and vegetables, enjoy the little things at the grocers and ignore the big problems looming at you.
Here is a warning sign when you’re shopping – If the food looks like the steroid junky from your local gym don’t buy it! You know the overgrown, plumped up, angry, empty looking fruits, vegetables, meat and seafood I am talking about, right?
Do you remember picking little strawberries with your chubby baby fingers and you’d get like two in your hands? If you are shopping now and you pick up just one strawberry as big as your adult-sized hand, for the love of your health, put it back and step away from the strawberry. Instead during the summer time find your local farmers and look for the organic stuff growing in their back-forty (the neglected land they let go wild).
Think when you shop:
If the green onions are almost the size of regular onions and have 3 foot long blades
The mango needs two hands to look at it
The boxed lettuce has an expiry date 2 weeks from now
The carrots are called baby-cut
The cabbage decays on the inside only
The garlic disintegrates like dust when touched
The fruits and vegetables look like preserved art
You can see yourself reflected in the waxy coatings of fruits and vegetables
The tomatoes are infused with flavours like umami and what not
The green beans look like they reaped the nearby saplings instead of the beans
Asparagus are as fat as sidewalk chalk
DON’T BUY IT.
Use up those organic carrots before nature takes it back.
Take grown-up organic carrots and cut them into 2 by 4-inch strips
Place in a foil with a chunk of organic butter and a plug of Greek olive oil
Throw in some sliced organic onions
Sprinkle 1-teaspoon eathical’s The Italian Blend
A dash of Himalayan sea salt, and a few turns of the pepper mill over it all.
Fold the foil in a neat package and grill or bake until the onions smell cooked.
Vegetarians, organic lover and gluten-free lifers will love this one.
Food for thought…this is what healthy garlic looks like when it is locally and organically grown. Meet real food again, they are perfect in their little imperfections.