It has been a notably busy week, filled with both excitement and reflection, particularly as I prepare to share my upcoming feature in Forbes magazine. The anticipation of seeing my work in print brings a unique sense of fulfillment, especially after the recent success of my sold-out talk in Brooklyn. This week marks another pivotal moment for me as I prepare for the next chapter of my book tour in Washington, D.C. The paperback release of “Raw Deal: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meat” is more than just a literary milestone; it symbolizes an ongoing conversation about our food systems that have become paramount in today’s society.
As I travel to our nation’s capital, I am reminded of the critical importance of engaging in the discourse around food and health. The phrase “Make America Healthy Again” resonates deeply within me, sparking my commitment to address the complexities embedded within our food systems. However, as tempting as sweeping statements can be, the essence of actionable change lies in the details. I plan to delve into critical issues such as the implications of seed oils in our diets, the presence of fluoride in our drinking water, and the consequences of food coloring regulations. These topics are intricate, and it is crucial to shed light on both the hazards and benefits associated with our dietary choices.
My journey recently took me to the remote and enchanting San Juan Islands, where I experienced the breathtaking beauty of nature alongside the richness of local cuisine. The islands are a treasure trove of wild seafood, offering seasonal delights such as Dungeness crab and spot prawns, capturing the essence of freshness that can only be sourced from the surrounding waters. There, I discovered Matia Kitchen, a gem that has been recognized with numerous James Beard Award nominations, which showcases the art of utilizing local ingredients creatively.
The dishes served at Matia Kitchen tell a story of connection to the land and sea. I relished the combination of seaweeds and prawn toast, and a standout dish of fried hamachi collars that was accompanied by the lightest buns I’ve ever encountered. Dining there was not merely a meal but an experience that drew from the region’s natural bounty, further igniting my passion for advocating for culinary practices that honor both sustainability and nutrition.
As I continue this exploration, I hope to bring you along as I unravel the narratives surrounding our food systems. The intricacies of culinary culture, health, and environmental sustainability present an ongoing dialogue that requires our collective understanding and participation. My goal is to foster an informed community eager to engage in this vital topic, paving the way for a better future regarding how we view, consume, and advocate for food. Thank you for accompanying me on this journey; your feedback is not only welcomed but invaluable.