Food That Is Good For You and Tastes Good, Too
we’re throwing something extra into the conference mix that we hope is
revolutionary for the good food community: a focus on how farm-fresh food can
transform our health. We’ll welcome new health allies, such as dieticians,
doctors, nurses, therapists, hospital administrators, nutritionists, students,
and many others on the front line of our country’s healthcare crisis.”
These words above are from Alice Rolls, Director of Georgia Organics (and a really smart, nice lady) and I lifted them from the Georgia Organics website because I was not only thinking about their theme for this year’s big conference (which is February 22 and 23 in Atlanta), but also conversations we have almost every day from visitors who come to Elm Street Gardens from all over.
People come here for many reasons: Some come because they are interested in gardening and the type of garden we have here, some come because they are friends we’ve known from our past life; there are a multitude of other reasons for their visits. All are more aware than ever before of the effects of the food we put in our bodies. We also see the people at the GreenWay Farmers Market in Milledgeville who come to buy because they are concerned about the food they eat. So healthy food is a hot topic and a concern for many these days.
Eating from the garden has become a way of life for Robert and me and it makes eating a pleasurable event every day. We became vegetarians almost seventeen years ago after Robert had a massive heart attack and we now firmly believe in the benefits of a plant-based diet. (Let me say here that we are not opposed to those who eat meat; especially meat that is raised in a healthy, sustainable way as our friends at Fort Creek Farm do with their grass fed beef and at Three Centuries Farm with their pastured pigs and chickens.) We have simply found that being vegetarians works for us and we are reluctant to give up a proven way of life, especially now that we eat from the garden every day.
Nutrition aside, fresh food from a sustainable growing operation is not only is better for you, but tastes better too. I find myself hyper-critical when I go to a restaurant and eat their broccoli and lettuces. Rarely are they as flavorful as what we pick here at Elm Street and enjoy every day. Our son, Brownlee, who is the family foodie, pointed out to me the other day when I was complaining about an Atlanta restaurant experience that my food expectations are on a different level from most folks given our access to truly fresh vegetables.
Whew! Got on my soapbox there, didn’t I? At least I didn’t pull out the charts that show the difference in the nutrients contained in organically raised vegetables versus those that are conventionally raised. I’ll save them for another day. But I will close with saying that I feel lucky every day for having such good healthy tasty food from the garden.