We’re getting fed up
Now we enter August with its dog days and gently ruffled seas, last gasp of vacation before school and farmers’ markets bursting with the ripeness of summer produce. As I load up on these local organic and unpreserved pleasures, dew still glistening on the greens, I sense a groundswell rising around me. More and more of us are reaching a dietary tipping point about the quality of our food. It isn’t just those of us who must avoid gluten, dairy, casein and other allergens. But many more, some for the first time in their lives, are passing up processed, excessive sugar, sodium, bad fat, chemicals, preservatives and genetically modified products. Every day, I meet someone who is newly gluten-free, dairy-free, vegetarian, even vegan or paleo, who is consciously choosing not to eat out of a box, bag, pouch, clamshell and microwave tray.