Ahhh taste...

..that temptatious, delicious, and sometimes challenging experience that engages the most powerful five-sensory cascade of biological events in our bodies.  

When we eat, we do more than chew and swallow.  Without realizing it, that moment of ingesting food literally sparks a cascade of biological functions that are designed to breakdown, analyze, discern, stimulate, metabolize, satiate, energize and protect our entire miraculous bodies. 

Who knew taste could be so powerful?  

What we DO know is that delicious food is what we want. It's what creates memories and the desire to want more or less of that thing that we just tasted! The desire for foods that we like is a powerful influencer. - on us and the food system. 

But have you considered - what has influenced your likes and dislikes? 

Why do we actually experience different flavors?

How is it that we seem to believe that healthy food tastes bad and delicious food is bad for you?

Well- I'm Sherry and I'm here to share a journey of taste and flavor that invites you to consider - how can we use taste to our advantage - and embrace our innate ability to recognize when delicous and nutritious foods co-exist in a way that supports health for you and the planet. 

What has happened to flavor?

Within my lifetime, food and flavor has changed - a lot. 

While some advancements have been beneficial, others have created conditions for consumers to dismiss one of their most powerful, biological sensory systems - taste. What used to be something that could guide us to understand energy sources, medicinal qualities and supportive nutrients has become simply a measurement for pleasure, and as a result, food quality is diminishing. 

The contributors? Industrial agriculture's focus on yield and shelf life over nutrients and flavor have produced flavorless whole food, giving rise to an excess of manufactured flavorings. 

Although we cannot claim that all flavorings are bad, we can point to a manipulation of what we evolutionarily have adapted to; the alignment of flavors to nutrition as nature provides. Flavorings and additives allow food manufacturers to hyper-focus on palatability and dismiss the importance of flavor complexity as it represents nutrient density. 

It's time to take back our taste in a way that supports the alignment of nutrients and flavor at it's source - through non-toxic healthy regenerative agriculture practices.