- Flavorful foods tend to also be environmentally good food
- Food memories drive a lot of culture
- “Flavor” is now achieved through post-harvest engineering
- 1950’s is when “super markets” cemented their place in society
- We don’t cook in America, we chop
- (This makes sense; in other cultures, “cooking” is an all-day event where here, it needs to be under an hour)
- Price drove yield
- Shelf-life drove lower nutrition
- Uniformity drove out flavor
- Seasonality is a connection with nature
- Early, peak, late determines sugar and flavor profiles
- There is an inverse relationship between the plant’s ability to convert water into plant… the better it is at converting, the less the flavor
- Focus on flavor over labels
- Organic apples are sprayed with sulfur and copper
- Seek out the produce with character
- Stress improves flavor
- Cold induces plants to increase their sugar content because sugar water freezes colder than regular water
- Less water is often a good thing
- Grow slow and steady
- “We no longer behave as a local species”
- As we globalize, we are shrinking our varieties of food
- Food transportation carbon footprint is much smaller than production
- What customer want to buy is more important than what you want to sell them
- Citrus is more flavorful, aromatic, and acidic when green
- Ripeness is determined by quickness of use
- The brain is initially energized by bold food but then shifts to wanting diversity
- We do not tire of bland food nearly as fast as intense foods
- The only nature food that contains proteins, sugars, and fats all at once is breast milk
- Scale is not a bad thing
- We tend to consume whole packages, regardless of size
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