Time to Write

I started writing again.

Really. After a long hiatus away from trying to write a book, I sat at my desk (my official writing space that screams, “This is where you write”) and wrote for thirty minutes.

It’s the tyranny of the Shitty First Draft. Anne Lamott writes about the Shitty First Draft in the book, “Bird by Bird: Some Instructions on Writing and Life), and everything in me resonates with her words.

First, I want to delete everything I wrote. It sucks. Worse, it doesn’t sound like me. I tried to sound authoritative, educated, formal. I’m scared I’ll sound unintelligent, or worse, that I’ll come off not only as unclever, but as a dick.

Yes, I too, encounter Resistance in the form of Imposter Syndrome and Perfectionism. And yes, I quote Steven Pressfield’s chapter in, “The War of Art”: Resistance is Bullshit

The funny thing is, that short writing session was probably good start. Why? Because at least I’m writing. Just before then, I wasn’t writing anything but blog posts and Social Media posts. Writing a book was an idea up until the second that I typed, “Introduction”.

Yet, I wasn’t thinking about my main goal, the one that I share with Dr. Michelle Mazur — “Communication changes the world.” I had lost connection with that all-important premise to my writing. I’m so grateful that she wrote about how she reconnected with her own three-word rebellion. I am in need of doing the same.

It is like a Mission Statement.

Really, what I want to do is change the world with what I write about making food fun again, eating real food that is full of yum and devoid of yuck. And I really don’t think anyone will want to read a book that is full of unnecessary jibberish and too many stats and stiffly formal words spoken in an academic voice. And I haven’t even gotten to the phase of killing my little darlings.

I am hungry to write. And I am surrounded by people who can look well fed, but are starving for real food. My writing will be unpacking the behavioral keys that unlock our “why” behind that chosen starvation (especially IF it has little to do with food instability, geolocation, and/or income).

And… write. Shitty First Draft, come what may.

Is Home Cooking Dead?

In September 2017, I attended my second International Food Bloggers Conference, this one held in Sacramento, CA. With all the workshops, breakout sessions, field trips, and keynote speeches about the food blogging industry, you would think that home cooking is well and alive.

Actually, home cooking is dying. It’s not dead, but it is seriously in threat. As it is, Americans spend the least amount of time shopping for, preparing, and cooking food compared to other societies around the world. That doesn’t mean we don’t at home. It does mean that we have changed our habits around eating to include foods that are pre-made, pre-packaged, and maybe only one step away from MRE’s (Meals Ready to Eat) or “Just Add Water, Heat and Serve.”

For a great article that summarizes the studies behind the slow death process of home cooking, take a look at Epicurious writer David Tamarkin’s post that includes a reference to Audie Cornish’s NPR interview where he talks about the the dying of home cooking.

I wrote two lengthy blog posts on the topic of the Betty Crocker syndrome on a blog called MyAllergyAdvocate.wordpress.com, and so I don’t want to revisit these posts here. But I mention them to say that while we have the food industry to blame for their targeted marketing to women in particular to convince them that the least time spent in the kitchen is the smartest approach to nourishing one’s family, we have only ourselves — and our health — to look to in terms of our response to the war that is being fought over what goes into our grocery stores.

We either buy the junk and keep funding the food producers who make convenience foods that keep us sick or operating at sub-optimal levels, or we demand more by only buying natural, real-food, and low-processed options that are nutrient-dense, and free of the yucky stuff, excess sugars, fats, and sodium, cheap fillers, and common inflammatory ingredients.

As for me, home cooking must not die. If it does, so shall I, because all that other stuff would slay my gut.

I am Writing Again

The book writing is underway. And in order to keep Resistance at bay, I don’t have much to say, other than I’d like to complete this book in a little under 30 days, as much of the material has already been written in one form or another.

The title, “Making Food Fun Again,” has been the tagline for my business, My Allergy Advocate, since January 2016. It came out of a group coaching session led by speech coach and entrepreneur Dr. Michelle Mazur, when she was asking me a series of questions related to the my unique message to the world.

The book title points to where I am today, not where I started. Five years ago, food was anything but fun. Instead, food was killing me, one bite at a time.

The rest of this blog is dedicated to the writing of a book about changing your relationship to food and shifting your mindset away from the unconscious grab-and-go eating culture that is not only hurting those who are sensitive to food, but also those who’s bodies are slowly but surely showing the negative impact that comes from excess fat, sugar, sodium, emulsifiers and preservatives, and nutrient-poor fillers.

For now, that is all.

 

 

 

Good company in a journey makes the way seem shorter. — Izaak Walton

post