Local | Seasonal | Sustainable
My food philosophy is simple: eat real food.
I stand with author and real-food activist Michael Pollan who famously said: “Eat food. Not too much. Mostly plants.” Personally, I am an omnivore with plant-based leanings, and I choose to eat food that is grown or made locally, that is in season and that is sustainable. Mostly. While this is the ethos I live by, I also break my own rules from time to time. (I’ll write about some of my favourite transgressions in future blog posts.) The recipes I share on Real Food School will reflect my food philosophy and style.
So, what is real food? I consider real food to be food grown in the earth from nourished soils; food that has not been processed and that is as close to its natural state as possible; food that is fresh and not commercialised or in packets; food without additional additives and preservatives. Just honest-to-goodness food. As mentioned, I also consider food miles and do my best to source food that is environmentally sustainable.
There are many discussions to be had about the rights and wrongs of eating. My voice is one of many in the sea of voices speaking about food. However, I am hoping that here, in this space, we can put aside dogmatic views about food, about what we should or should not eat, and get to the heart of what Real Food School is about: sharing recipes, passing on food knowledge and inspiring a community of people to cook and eat real food.