Want to Live a Short Life?

If one looks at what Americans eat, it’s easy to be pessimistic about their health. Scads of fatty fast foods kept on the edge of acceptability by strange petrochemicals, gallons of super-sweet brightly colored beverages, loads of sugar and salt in everything—it’s not a happy prospect.

On Memorial Day weekend, Martine and I went to a Greek festival in the San Fernando Valley. We were shocked to find that, within a short few years, the ability of the church kitchen volunteers to produce good Greek food has declined precipitately. I’ve always loved fried calamari, but what I got was super thin slices of calamari with heavy, slightly burnt breading.

Go to the supermarket, and you will find whole aisles of what purports to be food and is all to frequently of low or no nutritional value. And that is what tends to predominate in the shopping carts of the people in line in front of me. It appears that more and more people are buying prepared food and not bothering to put ingredients together in the kitchen and cook them.

I think that the Covid epidemic is partly responsible. Curiously, it had the opposite effect on me. I started cooking more—and enjoying it more! The only unfortunate thing is that Martine and I are heading in different directions insofar as food is concerned. No matter, I think it’s important to compromise so that, in the long haul, we both get what we want.