I am a Californian extreme sports enthusiast, previously pro mountain bike racing, now attending Pomona College, a liberal arts school where I am completing a media studies major/economics minor. This blog started when my friends showed interest in my dietary and cooking ways in high school.  Now I post infrequently with college dining hall tips and highlights, special events or restaurant adventures, or epic meals and recipes I come up with/stumble upon. My favorite cuisines are Japanese and French.
 I strive for optimum nutrition and taste for healthy living and all around performance.  
 I believe optimum health requires animal protein sans unhealthy fat (corrupt-grain fed animal fat + processed vegetable/seed fats).
  If people only choose traditional sources of food this is the healthiest and most sustainable way. For example, more animals are killed from subsidized corn, wheat, and soy farming rather than grass fed cows. Or there's the fact that killing one cow feeds 1400 people, and 1 chicken feeds 1-5. 
I eat what's available or needs to be consumed in the fridge, because I am unnecessarily economical with my resources.  I hate throwing away food and love making wonders out of minimal supplies.

Suggested General Eating Guidelines (everything in moderation):
  • Raw Dairy 
  • Grass Fed Pastured Beef, Pork, Poultry
  • Wild Fish
  • Fruits and Vegetables (mostly vegetables though)
  • Occasional supplementation with white or brown if properly prepared rice

Steamed Asparagus, Onion, Sauerkraut, Baked Sweet Potato Wedges, Braised Beef Shank, Baba Ghanoush
Taste, smell, touch, sight, sound, temperature, trigeminality (the irritating component of odour, as experienced when eating a chilli or horseradish), and interoception (stimuli arising inside the body) are all involved in creating the sensation in our brains that we call flavour.
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