Going Natural

I don’t particularly like my hair color. For years I have added highlights to my otherwise drabish locks, it’s more photogenic. It’s brightfully blond. It’s fake.

Today’s conversation, although starting with my hair ego, gets to the root of all natural.

At its extremes, we are now entertaining GMO. (Genetically Modified Organisms)

Why are we so uncomfortable with what nature gives us?

Why do we want to alter our natural?

Bruised fruit is turned in to juice rather than brought to market…too ugly to appreciate.

Why must everything be beautifully perfect?

Growing up, the apple tree in our yard expressed fruit in various stages, but all had bee sting markings…leaves were irregular, some had fallen to the ground, but to this day—nothing has satisfied me more.

The first bite of summer love—crisp, sunny, sweetly sour to the core—even the seeds said ‘hello’. Who cares if you swallowed a few, it was all natural goodness.

The cherry tree…well, we had to beat the birds to harvest if we wanted a pie.

My mom & dads garden was small, but it offered my first radish tasting, my first rhubarb pie, my first carrot pull…in short, pretty much my first of all things fresh.

Do you remember when was the last time your life was totally real and natural?

Why do I bring this up? Well, I’ve got lots of bee sting markings but I think you’ll like the taste of things to come.

All natural, organic thinking to help you appreciate who and what you are.

Are you in?

If so, join The Talking Plate and share anything you want about food, beverages, packaging, shopping trends, chef life, the art of plating, food styling…you get the idea. Maybe it’s just what you think about while standing in line or using self check out, where to get your favorite cutlery, where you love to eat, why you cook, secret ingredients, what it’s like working the line…whatever you bring to the table will be enjoyed as delicious. You don’t have to be perfect, but you do have to come all natural and serve up some personal insights.