Did any of you read this article from Frank Bruni in the New York Times? We’ve talked a lot about it in the test kitchen this week and wanted to share it with those of you who were interested.
We also wanted to throw in our own two cents. Working around food all day means watching what we eat. Yes, we eat a lot, but we do exercise, drink water and try and stop when we’re full. But we also don’t eat a lot of processed food. We prefer to cook and eat from scratch when possible (she says with her hand in the potato chip bag). The point is that most of the food we eat is made by people, not machines, and we think it makes a big difference in the way we feel and the way we eat. And makes the occasional potato chip or chocolate bar tasting a little more palatable, and a little easier on the waste-line.
Were you surprised by what you read in Bruni’s article? Would these things have crossed your mind had you not? We’re curious to hear your thoughts.