Fringe Eaters: Who Are We?

Somewhere between sushi and monkey brains we left the mainstream. Our produce is local and organic.  Our grains (if we eat them) are whole, soaked or sprouted. Our poultry is pastured.  Our beef is grass fed. Our freezers contain organ meats and our refrigerators are full of real milk.  We eat raw eggs and cheese and butter. We snack on smelts.  We make kefir and yogurt and kombucha. We sprout various things on our kitchen counter tops.  We frequent farmers markets and we know our farmers and their farming practices.  We shun refined sugar and flour.  We avoid hydrogenated and partially hydrogenated oils.  We warn about soy and high fructose corn syrup.  We are horrified by meat glue and MSG.  We talk about sustainability and CAFOs and nutrient density. We cook with cast iron and hoard glass jars. We are healthier and happier than we have ever been, but we didn’t get here overnight.  We question. We ask.  We read.  We learn.  We teach, we teach, we teach!
Fringe Eating is my attempt to help others make the transition to truly healthy eating. One post at time I will attempt to recreate my journey by debunking, decoding, demystifying and (re)defining real food.

Eat Well, Be Well,
April