“Don’t eat anything incapable of rotting.”
~ Michael Pollan, In Defense of Food: An Eater’s Manifesto
Most nutritionists agree: the most healthful foods are fresh and perishable, quite the opposite of what I consider “pantry food”. In most cases, “fresh” trumps “organic ” in terms of nutrient availability, and there’s a general consensus that except for certain purposefully aged foods like cheese and wine, foods taste better when they’re fresh. So here’s the Catch-22: how do I store foods that, by definition, shouldn’t be stored?
After doing some reading — I highly recommend Michael Pollan’s In Defense of Food and Nina Planck’s Real Food – What to Eat and Why— I found that the best way around this quandary is to store whole foods. By this, I mean minimally processed foods that are products more of nature than industry. Unearthing, identifying, and discovering how to store these foods is my personal quest — and this blog’s raison d’être.
