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Let the Food Deprogramming Begin

May 17, 2013

Let the food de-programming begin

Bill over at Apocalypse Cometh wrote this fantastic article explaining psychology.  Here is a quote from his post:

“With the industrial revolution, all this changed, farming became more and more mechanized and intergenerational families were broken up as more and more people moved to cities to work in factories. More people found themselves with idle time on their hands and idleness isn’t good for a human, it causes all kinds of mental problems. Enter psychiatry. Once psychiatry was ensconced in the culture, the elites were free to use it as a mean to their ends.”

Maybe there is no evil cabal of elites.  You are free to draw your own conclusions on that account, I won’t judge.  If you want to know how I feel about some evil conspiracy to force feed us chemical-laden, highly-processed crap, look no further than here; the article is extremely well researched and written by a far more talented and qualified writer, but I digress… What interests me most about the quote about psychology is that it points out idleness as primary source of mental problems.

As I have already written, I think that laziness is a primary motivator in the VictimCulture that encourages people to blame someone or something else when their lives are not working out like some foolish fairytale fantasy.  It takes work to have a happy life and achieve some form of personal contentment.  Guess what is a primary source of work that keeps you from having idle hands?  Food, if you are doing it right, anyway…

You have to grow it, raise it, hunt it, gather it, or source it from a responsible producer and then you have to prepare it.  Here’s a clue, you patriarchy-hating, fat lazy entitled bitches out there, no one is going to pay you to prepare it, and you weak, sorry, beta-male, socialist redistribution wankers need to suck it up, too!  Brain bleach warning to those smart folks who follow the links.

What strikes me as both odd and infuriating is the shocking ignorance of most people when it comes to either procuring (or sourcing) and preparing their food.  If there is anything that will ruin your mental health faster than idle hands, it is an idle mind.  Please, get with the program!

thought bubble

Yeah, the thought bubble is empty…

I got my start on today’s post when I read this post over at FTA regarding vegans vs. paleos getting along.  God help me, even though I was warned, I clicked this link from a former vegan. Ever the glutton for punishment, I read the comments section.  I banged my head on the desk so hard that I had to stop writing three times reading some of the insipid comments over there on the former vegan link.  That’s gonna leave a mark.

So many idiots brainwashed into this-or-that silly ideology who think that they are on the moral high-ground because they are too superficial to question what they are told.  They think that a fleeting second of poking holes in some official story makes them a conspiracy theorist.  They won’t look behind the curtain.

 wizard curtian

Oh, no… everything you’ve been told is a pack of lies!

I won’t bother messing around directly with the content of the articles about getting paid to cook at home or how strong men rely on self-reliance, not right now, anyway…  There are some common themes in all articles related to eating primal, paleo, anti-monsanto and some common  vegan/vegetarian fallacies that just infuriate me as a person who lives in a part of the country where most of your food is grown (if you live in the US) that need to be addressed.

The following is for apartment dwellers or citified people with asshole HOAs:

It is too expensive.

Yeah, that’s nearly too stupid to address.  The main reason for this is the cost of meat.  I can go to a ‘health food store’ 50 miles away (one-way) and pay $12.00 for organic/grass-fed ground beef.  That’s a crap-load of money per pound for freaking hamburger, I agree.  However, I can also find a local producer on Craigslist selling grass-fed for $3.19 on-the-hoof and pay about $1/lb MAX for processing.  Eliminate the store-brand label (i.e. the middle-man) proclaiming “organic” “grass-fed” and I pay a max of $4.20/lb for ALL cuts, including the premium cuts, plus it is processed to my specifications.

Vegetables and fruits are rampant everywhere and they are cheap.  This stuff is available at farmers’ markets or just go find it for yourself.  Take a trip to a local orchard, look for farmers or gardeners on craigslist or use your local For Sale in XYZ County group on fb.  You might not have the land to garden, but I promise that someone does and at some point they are going to have waaaay too much of something and will be willing to sell it to you at a decent price.

If that’s too much effort, then please remember, frozen veggies and fruits go on sale often and the nutritional content is very close to that of fresh produce.  Just stay away from the stuff that has some mystery sauce packet or comes in the pricey microwave-steam packages. If you can find a store that price matches, even better.

My price for kale last week was $0.59/lb.  A mere two slices of bacon, which I cooked the hell out of to render the grease, is what I used to sauté the kale, with along with about a dollars’ worth of potatoes (two pounds, baked a few days ago while I was making a roast) and half a bell pepper and a pound of ground pork (also locally sourced) at $1.09/lb was a grand total of five bucks, max.   That fed five people a full meal and leftovers for another meal.   See how easy that was? And how freaking cheap??? Cottage cheese on the side, some herb tea… full meal; quit whining about the prices. Or eat a happy meal:

It takes too much time to cook. 

cookie multitask

Multi-tasking, ahhh, yes!


Cry me a river, build a bridge and get over it. How can contributing to your own health be considered as too time consuming?  That doesn’t even make any sense. We are fortunate to have all manner of appliances that basically do the cooking for you.  In addition, with a little planning, you can basically do all your cooking for the entire week in one afternoon.  That meal I described above took about 20 minutes to prepare.  I use cast iron so I can put it in the oven on warm to accommodate the different schedules of family members, making the whole thing a one skillet “mess” to clean up.

When the kids are in need of a boost, the blender stands at the ready, Greek yogurt or coconut milk and a handful of frozen fruit is all that is needed for a fast smoothie.  If there is any extra, I freeze it in little plastic (forgive me, please, for the plastic) and it’s ready to be tossed in a lunch or eaten by a hungry person who just can’t wait for a mealtime.

Plan ahead.  We grill quite a bit of our food.  When I light the grill, it is rare that I make only one meal.  It just takes some prep time.  “Leftovers” are all pre-designated, and leftover Leftovers like a steak or chicken breast can be thinly sliced and thrown on top of a salad or wrapped up in a lettuce leaf for a paleo sandwich.  It’s not exactly rocket science….

For the rest of you, if you have a backyard and you don’t have some nosey nellies controlling what you do in it, I will cover more money saving suggestions in a different post  All of you stop being so damn lazy about your food.  Nothing, no matter what hype you are told, I repeat, nothing that gets passed to you from a drive through window is healthy for you to eat. Stop it, please.



  1. This was great. I have friends who are full time wives who complain of no time to cook too expensive blah blah blah. Dude, that’s your job, nearly the whole of it, figure it out before you get fired. As a business owner and a full time homemaker I resent the hell out of those arguments. They’re simply untrue.

  2. Thank you for agreeing with me! It isn’t all that difficult. I aimed my comments at folks who might not have a yard or be able to garden, which is admittedly more difficult to deal with, but even here in a relatively isolated rural area, I am able to expose my kids to a very diverse range of foods and flavors with relatively little cost or effort. I just don’t see any real reason to resort to fast food or pre-packaged or highly processed items to put a meal on the table.

  3. I think there’s a tendency to complicate the process. I rely heavily on frozen fruit for example. Here it’s hot 9 mos of the year so yes fresh foods seem to deteriorate quickly and that creates waste, but that’s not a reason to ditch good food for bad. Frozen fruits might cost a bit more per lb but there’s no waste, and often are more consistently flavorful than their less than optimal trucked in half moldy “fresh” counterparts. If I spend all my time and money on fresh with little success then yes, that would seem like too much energy to invest. Like you said, please, stop it.

  4. Bill Powell permalink

    Great post and thanks for the linkage. This is mostly how I eat and it’s extremely easy. Going to add you to my blogroll if you don’t mind and I hope you add me to yours.

    • Thank you for your comment, Bill, I appreciate your insight and I have added you to my blogroll. Since I am obviously familiar with your writing, I hope you won’t mind it I recommend Hunter Angler Gardener Cook (also on my blogroll) – I think you might enjoy his food ideas.

  5. Thanks for the linkage.

    Cry me a river, build a bridge and get over it. How can contributing to your own health be considered as too time consuming?

    One thing about going “paleo” is that i discovered how much pleasure cooking actually gives. Sourcing fresh ingredients, carefully and deliberately prepping and cooking, and then enjoying it because you know where it all came from and how much care went into making it…it’s an art form.

    In the last 4 years, I’ve figured out how to cook so many different things, that I can say I can make better tasting, more nutritious meals than most any restaurant that is not truly run by a gourmet chef using artisinal produce.

    I’ve also developed a great distaste for convenience/fast food/microwave mentality. I loathe eating in a car, or on the run. I loathe using plastic utensils and styrofoam plates or takeout containers.

    Cooking and eating good food in a slow, deliberate fashion is one of the basic ingredients to THE GOOD LIFE.

    Part of the profit motive of the processed food industry is based on the endless promotion of this notion that cooking and eating takes too much time, there is better things you could be doing instead of one of the basic requirements for subsistence.

    Fuck that noise.

    • No, Keoni, Thank You for the excellent post on BioTech! “Anti-Monsanto” the reason I am eat the way I do. I didn’t know it was called “paleo” until several months into it.

      “Part of the profit motive of the processed food industry is based on the endless promotion of this notion that cooking and eating takes too much time…” Exactly. That is a big part of the reason I aimed my post at people who do not have the land available for growing their own food, because often times, they just don’t have a connection to how their food gets to the table.

      Even here in a rural location, there are people who are totally clueless. We were planting our garden with the help of one of my daughters’ friends and the girl, age 13, asked my oldest child this, “Does your mom know that she is planting the part of the peas that we actually eat? How is that going to work?” ::head desk::

      As far as cooking and eating being part of the GOOD LIFE, I absolutely agree, and I think that there is even more to it than that. I believe in the idea that food is also medicine and I have seen it in action recently, but that’s another can of worms for another time.

      Thanks for stopping by!

  6. I get paid for cooking at home – paid in better health, lower body fat, & less aches & pains! And cooking is fun! It’s a pleasurable past-time; I always have two or three culinary “experiments” going on at any particular period in time.

    As far as not having time to cook, it’s quick & easy to chop some veggies & rub a roast or ribs or brisket, etc the night before, store overnight in the crockpot in your fridge, turn it on in the morning & then eat it for dinner. That’s like 10 or 15 minutes tops; it would take you longer to stop by McDonalds on your way home.

  7. sqt permalink

    I’m not great at being Paleo yet (I’m working on it) but I have managed to get some family members to thinking and changing some bad habits. My mother-in-law was so taken with my weight loss (I was never fat, but I had edged into the ‘overweight’ category on the BMI chart) that she’s embracing the Paleo philosophy. She just started a cubic foot garden in her back yard and I’m really excited to see how that works out. My husband and I are just getting into the throes of a kitchen remodel so I’m not even interested in getting into a garden right now. I just want to get through the remodel without resorting to any fast food. (I’m thinking lots and lots of barbecue…)

    • We are not “great at being Paleo” and the transition can be a little tough, but the results are good. Our garden is about 80×100′ and being in a rural area, we have losses from bunnies, our free range chickens and deer… but we still get a TON of food. If you need any Paleo “quick-fix ideas” or want to know how to use the grill more effectively, don’t hesitate to ask.

      I was a bad Paleo making food for the storm clean-up, but that is mainly because bread is an easy vehicle for delivering good ingredients, and guys working for free don’t have time for me to school them on Proper Nutrition. They are just hungry and deserve meals.

      My advice for anyone trying out Paleo is to shoot for 80/20… again, I am happy to answer any questions or give suggestions. If you don’t want to do it publicly, I will email you if you ask! Also, I am a total freak about cost-per meal and planning ahead, plus, (congrats one the kitchen remodel) I once catered a Full Thanksgiving Meal for 30 off the back of my pick-up…so I can give you some catering tips on that, too!

      • sqt permalink

        That’s impressive. You are way more organized than I am. We’re pretty good at being budget conscious– the remodel is mostly paid for already (though these things always go overbudget).

        One problem I run into is that I tend to make too much food. I learned how to cook when I was young and was cooking dinners for a family of six by the time I was in fifth grade. Now I have a family of four and still cook for six. That sounds great but my kids aren’t big eaters and the leftovers can go to waste. I actually need to learn to scale back a bit.

        I actually think the remodel will make things a little easier food-wise because no one will expect me to be too imaginative. I have a great plug-in griddle that I can cook on (eggs and bacon for breakfast) and a place for the microwave. We even have an extra refrigerator in the garage so I’ll have a place to store pre-made casseroles– I made the zucchini lasagna last week and it was awesome.

        My big fear right now is the chaos that’s coming soon. I have to empty out the kitchen (and find room for all that stuff) and try to plan our meals ahead. Should be interesting…

        • You can do a lot with the griddle and the grill, and you might want to keep the crock pot handy as well. If you have a pizza stone, it can be used on your grill also, as long as you keep the direct heat to a minimum and have the stone in the grill before you have the heat all the way up. Should be an interesting time!

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