The quest to organicanize my kitchen begins now

The Bride fears spiders. I fear cancer. My phobia seems far more realistic than hers, which pisses me off. I wish I could just Man Up, grab a flip-flop and smash cancer.

I like to think I’m going to live to be 120 or so, still snowboarding at 95 and jogging my codger-like shuffle when I’m 110. My heart is good (If I could, I would frame my blood-pressure test of two years ago of 108/52, but that was after I cut off all coffee and sodium for a month, neither of which I’ll likely do again.) I’m pretty fit. I’m convinced that radical anti-aging discoveries in biology will reverse the decay of telomeres and allow people to naturally extend life.

But the big C, well that’s the deal breaker. It pops up anywhere on anyone, no matter how healthy. Consider Australia. Now there’s a pretty fit country with an active lifestyle and a healthy food culture. But guess what’s killing them off? Yep, the big C. It’s a bad-luck-kind-of gotcha illness. If it doesn’t straight kill you, the treatment alone nearly does. Scares me to no end.

Rather than obsessively worry or fixate like The Bride does with spiders, I put a fair degree of time into removing toxins from my life. First we tackled the meat we eat, a monster culprit for ingesting cancer-causing materials. In addition to our steer, we have booked a pig for June and will soon add organic local chickens to our freezer.

Gardening our vegetables will bolster what we can get from our vibrant farmers’ market community, all of which keeps untold pesticides from our kitchen. Certain foods, like all vegetables in plastic packaging for example, are banished from the kitchen. The Bride has even begun experimenting with DIY beauty products to make sure we’re not rubbing toxins on our skin.

But despite all this, it hit me the other day as I overheard a webinar The Bride listened to from her school (she’s studying contemporary holistic medicine). The presenter talked at some length about the types of kitchen tools we use. My reaction was pretty much the same as when The Bride saw a spider in the tub, only my scream was on the inside.

It dawned on me that I was virtually ignorant about the types of products I was using to cook the food I had tried to be so careful in choosing. This feeling could best be described as a pot of cold water tossed over my head during a hot shower.

I woke up, I’ll tell you that.

So in the weeks to come, I’m going to completely dive into the facts — not the hype or my paranoia-induced theories –about making my kitchen as organic and pesticide-free as my food. I’m going to consider every tool I use and get past the hype to find out what has to go and what can stay.

The hype factor is no small thing, because in case you haven’t noticed, getting reliable information these days is not so easy. The Super Highway of the Internet is a virtual L.A. traffic jam of misinformation, hype, conspiracy theory, fad-of-the-day “facts,” political spin and plain ole fashioned bullshit.  You look across the landscape of information and you feel a bit like…

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Sifting through the morass to find legitimate facts and useful, realistic solutions isn’t easy, which I suspect has contributed to my ignorance. I just didn’t want to get stuck in this particular traffic.

Also, the solutions can’t be so expensive only the uber-elite can afford them. It’s no coincidence the poor are more susceptible to illness and death. They get the full brunt of society’s harmful products.

This rich/poor chasm is a big reason why I don’t subscribe to the lefty lib-dem elitist political agenda that has it roots dug deep in my beloved San Francisco. At the core I share the same values, but like the wonderful Slo-food movement and so much localvore eating and so many other trendy healthy movements, they are often disconnected from the realities of surviving on a lower class income. If you haven’t gone to a grocery story and agonized about the extra dollar for the organic milk you really shouldn’t be spouting off about the food choices of the poor. If you’ve never had to shop at Wal-Mart because it was your only hope of not spending the last few dollars in your account, you’re not paying attention to the real issues at hand.

So with the goal of realistic inclusion I begin my investigation. I will report the findings here. I am going to delve into a whole array of hoof-to-head health, like best kitchen utensils, essential choices when buying ingredients holding the cost and the health factors in balance, and even gardening to maximize inexpensive food alternatives.

I’ll file these under a new category, called Organicanize to make it easy to reference in the future.

Some of you have expertise on these subjects, so please comment below and feel free to point me in respected directions. I appreciate all the guidance you can offer.

I want to kick the Big C out of my life as best I can, knowing I can never fully win. It still feels better taking a healthy swipe with the flip-flop than just sitting around being scared.

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2 thoughts on “The quest to organicanize my kitchen begins now”

  1. Can’t wait to see what you find. I got rid of all of my plastic storage containers for glass and don’t use any plastic utensils for cooking any more…Its a start.

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