Farming is the bread and butter of most households in America, and while we don’t always get the best meals out of it, it is certainly the most affordable and convenient way to produce food.
But when you do have a choice, it can be a tough decision.
“It is kind of like going to a grocery store and asking to buy food with the money you made,” says Amy Eichenberger, a food writer for The New York Times.
“You want to go and buy it because you want to eat it, and that’s not always possible.”
Eichenberg is one of the authors of the new book “The Whole Pantry: A Guide to Making a Healthy, Delicious, and Delicious Life Around Food,” and her advice is simple.
“I’ve spent years looking at the pros and cons of everything, and I have to say that the biggest decision for many of us is deciding which foods to buy,” she says.
“There are so many things to choose from.
There are so few foods that are so good.
The food that comes out of the oven, the food that goes into the fridge, the foods that go into the freezer.
I mean, all of those things are amazing.”
And when you are cooking for yourself, that choice can mean the difference between a perfect meal and an average one.
Eichenber’s advice is not only for people who are just starting out in the cooking world, but it can also be useful for people looking to make a change.
“The most important thing you can do is be consistent,” she tells NPR’s Kelly McEvers.
It tells you to take risks and do things that you might never do again. “
That’s the thing that I really like about this book: It doesn’t tell you to do the things that are popular.
Do it for a reason.” “
Don’t just take the stuff that’s popular and just do it.
Do it for a reason.”
The Whole Pantery is available now at Amazon and Barnes & Noble.