Food has always played an important role in my life. I love to eat, I love to cook, and I plan to work with food for the rest of my life. My experience with food is heavily influenced by my family’s dietary restrictions. I am very conscious about what I eat, avoid specific ingredients when I cook, and keep dietary restrictions in mind when preparing a meal for my family or when picking restaurants. My dad has Celiac disease, my grandma is gluten sensitive, and my other grandma has numerous food allergies, including peanuts and shellfish. I grew up eating a mostly gluten-free diet and was taught from a young age to be conscious about what food I share with my grandparents. As I grew up and began to take on more tasks such as cooking and grocery shopping, I had to be careful with certain products. I would read the label more thoroughly than others. Even when I did not need to make something gluten free, I would habitually buy gluten free products rather than the regular product. When I prepare food at home, 99% of what I cook or bake is gluten free. I do this so everyone in my family can eat. I dislike excluding my dad, even if it was by accident, because enjoying food should be a communal experience that everyone deserves to be a part of.
Another major factor that influenced my food choices is the environmental effects of agriculture. I am very passionate about protecting the environment and giving back to the planet we live on. I believe that the large-scale monocropping agriculture system is not a sustainable system of farming and does not have the health of the soil and surrounding environment in mind. Whenever it is possible, I will buy produce from local farms, especially ones that farm in a sustainable way. I go to farmer’s markets a lot and even grow some of my own food in my backyard using techniques that promote healthy soil. This view has even shaped my career goals. I want to own a farm-to-table restaurant that practices sustainable and regenerative agriculture as well as caters to individuals with dietary restrictions.
Overall, my experience with food has shaped how I view the communal aspect of food. Since I grew up with a family that has dietary restrictions, I understand how hard it can be to enjoy a meal with a large group of people. This is a huge factor that has made me a more inclusive person. Whether that is modifying a recipe or researching restaurants that can accommodate food allergies, I try my hardest to include everyone. The experience of food is built around community and that is something every person should be able to enjoy.
Image from Gluten-free: What is gluten & do you need a gluten-free diet? (foodrevolution.org)