What is Food in my Food?
In some sense I suppose it started about three years ago, just out of necessity; I (Kat) had to find a way to survive frugally on a (very) limited income — when they said "starving artist" they really weren't kidding — which meant cooking for myself a lot more. I wasn't much of a cook, and in many ways still don't think I am, and back then had a tendency to rely way too much on pre-packaged, pre-made food. Not all of it was terrible, thanks to Trader Joe's and farmers' markets, but much of it wasn't all that great.
But at the end of 2010 a few things happened to create a shift in consciousness. During a Samhain outing, after dinner at a really great Asian fusion place, I ended up talking to a friend, Amy, about many things food related. The obesity epidemic, the over-prevalence of high fructose corn syrup in nearly all packaged foods, preservatives, and... were humans really evolved to consume and process all this stuff that's not really food? Amy revealed her secret for being able to eat cookies and stay thin: sugar, butter, eggs, flour...
And then over the winter holidays, my sister gave me this book. I had been intimidated by the whole idea of yeast breads — weren't they a lot of work? But suddenly it was easy, and I could have fresh bread on a daily basis, and no longer had a need to buy bread and store it for long periods of time until I could use it all. So I stopped buying bread. I only made as much as I would need for a couple days, and had no worries of it going bad. It was cheap, and it was good, and once I had the hang of it, I could experiment.
I had a new awareness: it made no sense, in evolutionary terms, to eat things that weren't actually food and expect our bodies to still react in a normal fashion.
Michael will mostly be writing about our food experiments. Kat will mostly be documenting them with photos.
Kat is an actor, vocalist, photographer, social media and email marketing expert, serious foodie, and all-around creative chick. Cooking and composing are her two major creative challenges; she bakes quite well, though.
Michael is a writer, artist, philosopher, and sage. He's an expert procrastinator and a font of amusing if impractical ideas.