Is this woman crazy? Maybe, maybe not, but the outlook doesn’t look too good for her.
My problem is this blame game that everyone seems to want to play. Sure, food allergies seem to be on the rise, but with little to no data no one can be quite sure what lies behind the trend, if anything at all. I also find the underlying conspiracy claims a little hard to buy.
Furthermore, this quote from the author of the article bothers me quite a bit:
“Mix the lack of hard data with an increasingly complex food landscape, and you’ve got Robyn O’Brien.”
Increasingly complex food landscape? How so?
I would venture to guess that no one has eaten as much shit than the people born post WWII through to my very own generation (born in the ’70’s). With the prevalence of organic foods today I find it hard to believe that anyone in their right mind would shovel into their children’s mouths (let alone their own mouths) piles of shit containing preservatives and chemicals. But I guess they do.
But I often live in my own world, do what I want, make my own decisions and blame no one else my own decisions are at fault.
Moving on, my wine class is proving to be a lot of fun.
Yesterday we played Smell-o vision, which involved a number of different things.
Holding our noses the instructor poured some brown liquid into our water cups and we had to drink it with our noses still shut. There was no taste until we opened up our noses to discover that the substance was in fact vanilla extract. He also poured lemon juice into our mouths with our noses closes. This was easier to tell because of the acidity, but I still couldn’t tell what type of citrus juice it was until I opened my nose.
The worst of all was taking a pinch of ground cinnamon and putting it on my tongue with my nose closed. The experience was truly like chewing on a piece of bark (or at least I imagine it to be) which makes sense seeing as cinnamon is nothing but bark.
After that we had one glass filled with a “decent wine” and the other 5 filled with Franzia (really disgusting boxed wine if you’re not aware). The instructor then added one of the following to the Franzia: pineapple juice, orange juice, green bell pepper, cloves and the brine liquid from canned artichoke hearts (which smelled unbelievably like olive juice).
The goal then was to smell one of the Franzia glasses and go back to the good glass to see (or rather smell) what aroma was brought out.
It was a pretty interesting and fun exercise, with the exception of the cinnamon.