By Edward Dangerfield
Eating is getting complicated. I read in an hour that; wheat is bloating me, corn is in everything, non-organic vegetables are poisonous, cured meats are toxic, over fishing is killing the oceans, meat is full of antibiotics and growth hormone and fruit is just a minefield.
What can I eat; vegetables I have grown, quinoa and ancient grains and animals I have hunted myself. I also must ensure that all sources are ethical, fair trade and as local as possible. This is a full time job and is in fact impossible and unrealistic, especially in seasonal Whistler. Am I really going to start churning my own butter in my spare time?
The dangers of the internet are many, but perhaps one that is affecting more people than we are aware is that of over information. I read that breakfast is the most important meal of the day, then that I should skip it. Both articles were convincing, with great sources and well written. When do I eat, what do I eat?
I cannot effectively grow and hunt all my own food, and run a restaurant. I am type A but that requires serious organization and planning. There needs to be some balance and realism here. So,I read between all the lines and have adopted the diet of my grandmother, who eats “real food”.
The practice of worrying so much about what we are eating is surely causing more harm than good.
So, I eat real slow food, and have stopped thinking about it so much. My wife and I take the time to cook every meal. It is made with mostly vegetables, sometimes meat and fish and rice or quinoa. It is organic and local whenever possible. It is interesting, varied, and enjoyable.
This is the practice that I am proud to say we have at Alta Bistro. The ingredients are real, the food is prepared fresh. Our kitchen team is skilled and they put real care and attention into what they do.
Our suppliers and their ethics are known to us. We have another great summer of working with Rootdown Organic Farm ahead of us. Our meat is coming from our friends at Two Rivers Meats. Our fish is all approved by the Oceanwise program. We have farm visits planned, and enjoying building relationships with our farmers.
So now when I eat at home or at work I worry less about the environment, toxins and my health. Now I can focus on the actual flavours and textures of the food in front of me. Which is much better than just eating kale.