While the derivation of the phrase, “You are what you eat,” has long been lost, today the meaning continues to ring as true as ever – possibly even more so. Eating is such a natural and necessary act, yet so many people approach it with reckless abandon by consuming foods out of convenience instead of nutritional value, flavor and freshness, or in consideration of its source. In this issue, we address many of the realities and opportunities associated with being an embodiment of our nutritional sustenance.
   In her article “Mom Was Right: Eat Your Fruits & Vegetables,” author Tanya Edwards, MD, writes, “Our dietary habits are one of the most important influences relative to our health…The leading causes of mortality in our country are heart attacks, cancer and strokes, and all have been shown to be modifiable with diet.” However, she also encourages us by explaining, “Studies that look at the health of populations routinely reveal that people with diets based on fruits, vegetables, whole grains, nuts, seeds, beans and fish live longer and have significantly less cancer, heart disease and strokes.” Her article includes information on the foods that we should eat, rather than focusing on the long list of should-nots.
   The spectrum of available delicious, nutritious foods is often overlooked. We as human beings are fortunate to have five obvious, distinct senses: seeing, hearing, smelling, touching and tasting, but a number of people forgo the opportunity to exploit this last sense. With each morsel we imbibe, we have the chance to utilize our taste buds in much the same way that we are stimulated by music through our ears, inspired by art viewed through our eyes or warmed by the sensation of stroking a beloved, furry pet with our hands.
   “Look at food as a living source of delight – not strictly as fuel,” Chef Jon Grumbles writes in his article, “Vibrancy, Consciousness, Love & Thoughtfulness: Recipes for a Delicious Spring Meal.” He continues, “You are a manifestation of what you eat. If you eat lifeless industrialized food that is viewed in terms of units rather than a living being that needs nurturing, it stands to reason that, although you may feel satiated, you will never feel truly alive. Conversely, if you choose to eat foods that are grown and raised with love by people who put their own positive energy into them – food that is then prepared by chefs and cooks who have a reverence for the food and its origins – then you should feel a vibrancy and consciousness that is a culmination of love and thoughtfulness.”
Our Conscious Cuisine article reviews the Black River Café, located in Oberlin, a restaurant that perfectly demonstrates this concept. Owner Joe Waltzer majored in Environmental Studies while studying at Oberlin College. Upon graduating, he manifested his devotion to local and sustainable agriculture by opening a booming breakfast and lunch joint that utilizes local and organic produce as often as possible. In the article, Joe makes a comment that succinctly explains the importance of these ingredients, “Local foods that are grown in a sustainable fashion have lower inputs going into the foods and less associated pollution.”
   Holly C. Whisman's article entitled “What Are We Really Eating? The Potential Risks of Genetically Modified Organisms” delves further into the importance of knowing the sources of our foods. Her article states, “The Grocery Manufacturers' Association estimates that 70% of the food found in grocery stores contains genetically modified ingredients.” Her article investigates the safety concerns of genetically modified organisms (GMOs) and ultimately recommends avoidance of these foods in order to reduce the potential associated dangers. She tells us, “When possible, shopping at farmers' markets offers both the opportunity to support the local economy while at the same time directly interacting with the people who grow the food, enabling the consumer to ask questions and build trusting relationships with the region's farmers.”
   To encourage our readers to follow this advice, which is echoed in many of our articles, we have included a map with details about the farmers' markets in our area. We hope that you will frequent them, and that you will be won over by the flavor, freshness and connection to your community. The truth in the adage “You are what you eat” is inescapable, so we encourage you to eat what is good for you and good for our world.

Bon appétit,
Balanced Living Magazine