We may want progress to steadily ratchet towards whatever goal we have in mind, but not all elements of a system change at the same pace.
Optimizing for sustainability, personal cost, global resource consumption, individual dietary needs, and overall nutrition and health in the presence of uncertainty about the relative and absolute merits of different foods and diets is a nontrivial problem. The space of possible foods over which to perform that optimization is expanding.
But even with unlimited funds to buy whatever you wish and unlimited time for shopping and preparation, eating well still poses a challenge. There is an educational component as well; you have to learn or be taught what choices to make.
I visited the Trade Winds Asian Market on a rare summer evening where time slows and places itself like infinity in your hands. I wanted to make green coconut curry before the summer ran out; summer always seems to run out before it has any right to do so. A friend and I drove to the market and wandered the aisles of unfamiliar labels and food types. We pondered the notations in Chinese characters of which green stalks were lemongrass and which was the Thai basil.
Tonight as the first year medical students of Penn State Hershey College of Medicine prepare for their final Anatomy and Physiology exam (on Friday), the Christian Medical Society (CMS)/CMDA will host another free exam week dinner. What inspires upperclass students to bless first years with an every-other-week potluck during the stress of “proving themselves” (and even for […]