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![\"\"](\"https:\/\/www.apadventures.net\/images\/realFood\/1.jpg\")
<\/a>\nLunchtime, YES!<\/center><\/p>\n
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<\/a>\nWhat the???!!!??<\/center><\/p>\n
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<\/a>\nSilas, did Mama put leaves in your sandwich too?!?!?!<\/center><\/p>\n
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<\/a>\nYes Ivan. Leaves are healthy. This is healthy food. Now eat it or you’ll starve.<\/center><\/p>\n
A long, long time ago a non-climber friend came along with us for a weekend of bouldering, curious to get a glimpse of the rock climber life. One of the evenings back at camp over a hearty meal of hotdogs, beer and Poore Brothers salt & vinegar potato chips he asked us if we ever wondered how hard we could climb if we ate healthier food. Huh. No. We hadn’t thought about it. We hadn’t even considered it! And yet at the time our whole existence on the face of this planet revolved solely on climbing stronger, harder, better. What a novel idea.<\/p>\n
While that indeed was the very first time someone had ever questioned or even commented on my eating habits, it’s taken nearly a decade for me to even begin to define for myself what food I think is good to eat versus bad. Having children of my own was a definite swift kick to think harder and learn more about the topic. Add to that my perpetual quest to climb stronger, my occasional tree-hugger tendencies toward the environment, my wish to live happily ever after with Paul by my side, and my insatiable desire to stay active in the outdoors that I love until I can no longer get out of bed in the morning due to extreme old age, and you’ve now got yourselves a food information addict. I can’t get enough of it. Where does my food come from? What does “processed” really mean? What’s so bad about GMOs? Why organic? What is fortified flour? Why the craze now for full-fat versus reduced or skim? Why is honey or maple syrup supposed to be better for you than refined white sugar? Isn’t it all just sugar anyway? Why does almond milk taste the same as soy milk taste the same as flaxseed milk taste the same as coconut milk? Cause when I make them myself from scratch they most certainly don’t taste anything alike. And what are all those weird ingredients on the label anyway? <\/p>\n
With all the internet material, documentaries, books, magazines, co-ops, farmers markets, local farm-share opportunities, farm-to-table restaurants, etc. out there now-a-days the opportunity to learn about food is hard for me to ignore. I feel empowered to be able to learn a tidbit of info and then have the authority to decide for myself whether to agree, disagree or ignore. I feel as though it’s my responsibility to learn about it, because I have two small children who look at me like little hungry birds waiting for their next morsel at the dinner table, completely dependent on my good judgement that I’m not handing them a rotten worm. I feel that I owe it to my family to carry on the homegrown, homecooked traditions that I myself grew up with, to the best of my ability. I feel like it’s just the right thing to do! And it feels good.<\/p>\n
So what is my philosophy on food right now? It’s gotta be real. Real as in straight from the farm or garden onto my plate. Local and fresh. Sustainable. Nutrient dense. Minimally processed. Grown without any pesticides or chemicals that may harm myself or my baby birds. Prepared with ingredients that I have in my own pantry. This is the new baseline we’ve set in my household, a baseline that I’m sure will fluctuate up and down and probably sideways as life runs its course. And that’s exactly the beauty of it all and why I decided to write about it here in the first place. My food consumption is a lot like my climbing. It belongs to me and me alone and therefore I get to write the rules of how it shall be incorporated into my life.<\/p>\n
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