Gray's Academy

One of the things Europeans in general, and Italians in particular are puzzled by is that food is monetized for profit in the U.S. And, it’s not just these immensely profitable mega corporations profit from selling food to Americans, but that the food has been grown with chemicals, then further bastardized with more chemicals and preservatives. It is placed in a box, or freezer case with a list of ingredients that require a degree in organic chemistry to understand.

Now that I am back in Virginia, I am at a loss as to just how I can continue to eat local, healthy, organic, responsibly sourced food and do it without spending more time, effort and money than I want to. It can feel like a part time job to eat a healthy diet. And I want to work as an English teacher in Sicily, not Katie-cold-kitchen. (That was my nickname when I worked in an Ocean City, Maryland restaurant kitchen after my first year of college. Cheryl cold kitchen just didn’t have the same panache).

I will persevere. I am already scouring my freezer for that pouch of healthy soup I made for exactly these circumstances. But when I reheat this soup I will be adding a nice dose of Italian olive oil, some freshly grated Parmesan cheese and a nice toasty crust of bread. It will be fine, actually better than fine because I made this soup for myself and had the presence of mind to freeze the leftovers.

The past can serve us well when we are also looking to the future.