Not Junk Food
Posted by: Eolaí on March 16th, 2010
Every St Patrick’s Day in Kansas City I was asked about food in Ireland. And I wasn’t sure what to say.
Because, despite all the changes, food in Ireland is different to food in America. Meals are different. Eating is different.
I know it didn’t have to be that way, but in general I found food in America poisonous.
Breakfasts were what other countries call desserts, portions were double the sizes you found in other countries, processed food dominated the grocery store shelves and home-cooking, and sugar was added to everything. I think it was even added to sugar.
And I ate it all.
Rather than buy fruit and vegetables, or food generally, I opted for chemicals. And frequently in all-you-can-eat restaurants.
And because in Ireland I was brought up to always clear my plate, all-you-can-eat restaurants provided a real moral problem. As did people’s houses where everyone always cooked enough for small countries.
The sedentary lifestyle didn’t help and within 6 months of living in the Land of Sugar and Salt I had increased my weight by almost 50%. I was literally a man and a half.
Eventually I reversed that trend. By taking control of my life and buying food that wasn’t junk. It sounds simple but ignoring all processed foods and conjuring up regular meals from what was left did not come naturally.
My favourite food website in Ireland is called Not Junk Food. Because it’s all about the simple cooking of fresh ingredients.
Today Not Junk Food shows you how to cook the best bacon & cabbage, the nearest meal we have in Ireland to a national dish - even if America still insists on the non-typical Irish dish of Corned Beef & Cabbage for its supposed traditional Irish food.
You’re looking at actual meals prepared and cooked in Ireland so if you want to see what people in Ireland are eating, don’t ask me - have a look at Not Junk Food.
More on Irish Food:
• Turkeyed Out In Ireland
• A Vegan Irish Recipe
• Sausages in Ireland are NOT called Bangers
• Chicken Sandwich Imperialism
Read: Not Junk Food »