Tag: Food

Carmen Cariglino (she/her/hers), Low Entropy Volunteer Writer

Perception is a funny thing. That is to say how we interpret the world through our senses. In 2015, a viral photo of a department store dress almost broke the internet with a debate around its color scheme. After the washed-out photograph of a two-toned dress was posted to Facebook, it took less than a week for the photo to reach 10 million tweets. Some viewers were certain that the two tones of the dress appeared to be black and blue, whereas others could only see the two tones as white and gold. Friend circles, office lunch rooms and even neuroscientists debated the color of this dress, and no one could explain why it was being perceived in two different ways. With further research neuroscientists and psychologists generated theories, however there has been no true consensus to why this photographed dress caused such disagreement, and it may forever remain a mystery. 

How we understand the world 

It is human nature to analyze the world through our senses in order to better understand our external and internal surroundings. But what happens when these senses are distorted? We must recalculate our perceived feelings and ideas and come up with new impressions constantly as we are exposed to new stimuli. In the digital age, there is more information readily available to us than ever before, and thus our brains are constantly analyzing and reassessing incoming data. Social media platforms like TikTok, Instagram and Facebook have exposed us to more people than one could have previously ever dreamt of knowing in their lifetime, and though these platforms are designed for connection, they have ultimately fostered a negative culture of social comparison and contribute to our distorted perception of self.

The distorted perception of self

Body dysmorphia is a mental health condition where one spends a substantial amount of time worrying about flaws in their appearance, where these flaws are often minute or unnoticeable to others. The perception of self becomes distorted and an obsessive tendency occurs where, in many cases, no matter how much weight one loses, how perfect their skin looks or how toned they become, it’s never enough. Someone with body dysmorphia will continue to fixate on their perceived imperfections, as they view no positive physical change to their body.

This condition causes extreme self-consciousness and the fear of negative judgment from others. One may find themselves avoiding or putting off this judgment by withdrawing from social interactions and major life events. “I’ll go out for drinks with my friends once my skin clears up” . . . “I’ll wear that swimsuit once I’ve lost a couple pounds” . . . “I’ll smile with my teeth more once my braces are off” . . . These are unfortunately all-too-common phrases we tell ourselves, and this way of thinking can be detrimental to our mental health as it simply perpetuates negative self-talk and reinforces the idea that we are undeserving of love as the version of ourselves that we are in this present moment.

Self-distorian or Self-preservation? 

I am often left wondering whether negative body image is a self-preservation method. That is, we pick ourselves apart and think up all the worst things about ourselves as if it will make it hurt less when someone else is unkind towards us. We find everything that’s wrong with us so no one else can, or at least when they do, we’ve already seen it coming. We claim this narrative that we’re saving ourselves from pain, when in reality we are simply changing the abuser. What others say cannot be controlled, however we can choose how we speak to ourselves; humans have an inherent ability to self-soothe, and a little self-kindness can go a long way. At a foundational level, all humans are imperfect (we know this to be true or else there wouldn’t be thousands of robots trying to take over our jobs), thus what is important is that we can acknowledge our flaws in order to move past them. 

Food for thought 

More than 70% of people are dissatisfied with their bodies, and it is no coincidence that the “health and beauty” industry is a multi-billion-dollar sector. Advertisements everywhere teach us to hate ourselves and feed off our insecurities, as it is more profitable than loving our bodies. From skin and makeup products to protein powder to weight loss plans, individuals are pressured to change their physical appearance in order to fit a health and beauty standard. Yet, we fail to question who even sets these standards and why they exist in the first place (a little hint, it’s the same people who profit from us hating ourselves XD). When we stop to think about that viral photo of the dress, what’s interesting is how it highlights subjectivity. Someone viewing the dress as black and blue objectively believes what they see as true and their mind doesn’t even consider another option; the same goes for the person who sees it as white and gold. Our brains are wired in a way that tends to perceive everything we see as correct, that is to say, as fact. However, in actuality, perception is quite subjective. We are sold this objective standard of beauty when in reality it will always be something that is quite subjective — and that is what is truly beautiful. 

I’ll leave you with a little compassion . . .

I think it’s important to illustrate the idea above so that we can show ourselves some compassion. It is not our fault. It’s not our fault that we are so self-critical because that’s what we’ve been taught to do. Our society puts endless value on appearance and so it is only natural that we’re scared of what others might think of us. It is only natural that we act in ways that we believe will save us from ostracization. However, the same way that one learns self-criticism, one can learn self-love. It will not happen overnight, but day by day we can begin to be kinder to ourselves. We can surround ourselves with people who remind us that we’re loved for more than our bodies. Recall a time with friends, family or a loved one where you belly-laughed together. Linger in that feeling, that moment of time that connects you back to the people who bring relief. Relief in knowing that you are not perceived for your imperfections, but for your goofiness, kindness and all the joy you bring to this world.

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Ugochi Guchy Kalu (she/her/hers), Low Entropy Volunteer Writer

We are who we are by design, race, ethnicity, color, belief, ideology, identity, class, environment and education. One clear mark of unity is in the food we eat and how we relish it. Food creates social bonds, as it simultaneously marks and supports cultural differences. 

I have always admired myself as an open minded, receptive, warm and easy-going person, however, a recent event showed me a hidden side of me I never thought was still existent, let alone alive and kicking. I would always tell people that some behavioral tendencies in me had gone extinct, including my aggressive attachment to cultural heritage. 

As a proud and deeply rooted African girl, I have and will always hold my cultural heritage to high esteem, celebrating the clothing, color, ideologies, beliefs, religions, continent, ancestral wisdom and, of course, food. As a global citizen, I began to see food as a necessity of life and not just culture. I would walk into a restaurant and order lamb shank from the Mediterranean, taas from Nepal, chicken biryani from India, chow mein from a Chinese restaurant and an original Italian recipe pizza from Viva la Sue. Of course, it was both food appreciation and, simply, food!

About a month ago, I was on a video call with my cousin, who lives in Beijing, China. It was one of our routine video calls where he showed me around the city, showed off his Mandarin skills and introduced me to a few of his local friends, who in turn invited me over for holidays. It was our ritual that started and ended happily with me living vicariously through his camera lens, while accepting my poor dexterity in using chopsticks. Well, until last month. That day, he called from a restaurant and was eating an African meal. It was vegetable soup with swallow, an expensive and highly celebrated soup that was only served to a groom’s family during wedding ceremonies after they had successfully completed the payment of dowry. It was the kind of soup that would be served during a chieftaincy ceremony to celebrate the amazing achievement of a true son of the soil. Imagine my surprise that this same soup was served casually in a restaurant, far from the roots of its ancestors. I was both shocked and jealous. My feelings jolted when I discovered the server was not Nigerian, or even African. I lost my cool!

How dare you betray our people? How dare you savor such a meal when it was not made by who owned it? I questioned my cousin, who laughed it off and told me to relax and mocked me for “acting deeply rooted and pro-Black.” Of course, it was no act. I was furious and demanded answers. Not long after, the server took a seat beside him and started to enjoy the food with him, and along came her husband, with whom she co-rans the restaurant. He was African and she was Asian, then my anger went from 100 to zero. It all made sense, the food was not violated, the culture was not watered down, it was only exported. I became more aware of my own tendencies and how much I have played down the importance and strength of my identity and that of others. 

Often, we take lightly our own cultural heritage, and that of others. We treat food as a means of satisfying hunger and as a tool for indulgence in moments of craving. We might casually ask our Asian friends to share recipes for dumplings, ask our Nigerian friends to teach us how to make Ofe Ogbono or ask our Italian friends to share a pasta recipe. But it’s much more rare to pause and ask ourselves questions relating to the origin of said food, its relevance, and how to celebrate it and prepare it with respect. 

I recently went into an African shop to pick up a food ingredient. It was my first time at that location and I was amazed to see all the items on display. They had food items I never imagined were possible to find in Canada. The fragrance of the shop felt like home, it truly felt like Africa and the nostalgia was quick to set in. As someone who had been away from home for a long time, I realized that home is not just a location, it is the people, food, feeling, festivals and celebrations, and generally what we make of it as individuals and a community. After my shopping, I went home, prepared one of my grandmother’s recipes, ravished it and appreciated my African-ness.

In an ever-evolving world, cultures are fundamental elements that continue to create identities and bind people together. Humans have learnt how to export their culture as they continue to migrate to disparate parts of the world in search of education, connections and greener pastures. These efforts made towards cultural exportation highlights its importance. In my journey, I have begun respecting food. I make sure to eat it the same way as the original culture does, fingers to fingers, chopstick to chopstick, even if it requires sitting on the floor or low benches, no questions asked, no resistance, just originality and respect. 

As a great respecter of cultural heritage and, most importantly, food, I have been shocked on occasion since moving to Canada. I have twice experienced property owners demanding immigrants or renters from different cultures not to cook certain cultural food, as its strong aroma upsets them. My friend Shalini was banned from cooking Indian curry chicken as it was considered too strong, while I was banned from cooking goat meat, which is an essential ingredient for my cultural soup. I was not only shocked, but had to question the rationale behind such rules. Just an aroma that does not stick? Not an allergy? Not life-threatening reactions? I think banning certain food simply for disliking its aroma is not only harsh, but a disrespect and violation of others’ identity. In all honesty, I found it very absurd, unreasonable and discriminatory. I agree that some cultural food can have a strong aroma, however, tolerance, respect for others and equality should be the primary considerations. It is important that we make efforts to enlighten people on the power of cultural identity, respect and tolerance. 

Indeed, food is nourishing, and also an aspect of identity that everyone should hold dear and close to their hearts. While we appreciate other cultures’ food, and remake and enjoy it, it is important to respect its origin, its meaning, and intentions behind every meal. 

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My name is Ugochi Guchy Kalu, and I am nothing without my cultural heritage and identity. I was born an Abiriba woman. I love my hometown, its culture and its people, and most importantly, I am thankful for all the nutritious meals that make up my heritage. 

Via Genzon (she/her/hers), Low Entropy Volunteer Writer

When I first came to Canada eight years ago, the food was one of my biggest culture shocks. The portions here are bigger and there is a large variety of cuisines. Whenever I meet new people, one of the first topics we talk about is our favourite food. Then, they’ll show me where to get the best Korean cold buckwheat noodles in the Lower Mainland, a dish that I have grown to love because of my friends. Or we’ll talk about our shared love for spicy food. A lot of the best conversations I have had with my friends were shared during a meal. Food bonds us together.

Food is tied to our cultural identity. It shows the history of our cultures and the influences that shaped it, like agriculture, international trade and colonization. Moreover, with the rise of globalization, various foods have developed from a mix of different cultures, each with their own history. For example, did you know that the “controversial” Hawaiian pizza was created in Ontario in 1962 by Greek-Canadian Sam Panopoulos? Or that the California sushi roll is also credited by some to Japanese-Canadian Hidekazu Tojo in Vancouver? The story is that he made the inside-out rolls with the seaweed hidden and used cooked crab meat instead of raw fish — typical sushi ingredients, it is said, were unpopular to Canadians at first, and Tojo’s rolls successfully introduced Canadians to the flavour of Japanese cuisine. 

People from all over the world incorporate new ingredients or make variations of food from their cultural background to use what is readily available in the places they settled in. They bring with them a piece of home into these foreign lands, until it becomes not so foreign anymore. Not only does food connect us with other people’s cultures, but it can also connect us back to our own. Sometimes, when I’m feeling homesick, I make the dishes that remind me of my childhood, like the chicken rice porridge I used to eat on a rainy day. Even little pieces of home from my local Asian grocery store, where I am still amazed that I can find childhood snacks here on the other side of the world, are enough to comfort me. Food is a big piece of our culture; it reminds us of home — not necessarily a different place or country, but also your family’s own tweaks and turns in your favorite childhood food. 

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Cassandra Di Lalla (she/her/hers), Low Entropy Volunteer Writer

This is an exciting topic, because the possibilities are absolutely endless with food!

We all know that food is medicine, but why is cooking so beneficial? Why is cooking such a godsend?

Cooking is so creative, fun, versatile and fulfilling! I personally think that cooking is hospitality’s version of fine art, so I guess in that case, you can say I’m an artist! No Michelin star by any means, but you get the gist of it.

There are so many different ways of making your blank canvas (or, you know . . . your plate) “pop” by using spices, herbs, seasoning, marinades, etc . . . Oh, and there are so many different methods, too: stir fried/pan fried, grilled, sautéed, baked, roasted, etc . . . 

Cooking is universal, and food allows you to travel the world from the comfort of your own kitchen. The aromas and the flavours can take you miles! You can make food as simple or as fancy as you’d like and however mild or spicy you want — it’s whatever you and your taste buds are in the mood for. 

Coming down with a cold? Homemade chicken noodle soup. Want to indulge? Bake a batch of brownies. Fancy feasting? Surf and turf — steak and lobster. Light lunch? Salads of all kinds. 

Looking to try something new? Go for it! You can find recipes on forums, in groups, at the grocery store or online.

I love that there are foods used for specific ailments too! That means that, oftentimes, a simple ingredient can be used as an aid to treat or help to prevent you from feeling off. Here are some great examples:

– Ginger is not only fantastic in a variety of dishes from different cultures but it’s delicious and it’s also used to aid digestion, help with nausea, improve immunity and much more. It is also easy to find in grocery stores or at markets, and really doesn’t cost an arm and a leg either.

– Garlic is also used in countless dishes from around the world, but it’s also an amazing antioxidant, a detoxifier, an antimicrobial and much more. Garlic is also found in grocery stores or at markets, so it’s easy to pick some up and use for your next recipe. If you’re up for a challenge, try eating a raw clove of garlic, as opposed to roasting it. 

– Coconut oil is so versatile, and some recommend it as a fabulous heart healthy fat. It tastes divine, and it’s an antimicrobial as well. It’s something that can be used in sweet treats, savoury soups, fluffy omelettes, all kinds of comfort foods, etc . . .

When I cook, I feel happy. Why? Because I’m using fresh ingredients to create something healthy and delicious, but I also end up with a rewarding, filling and super satisfying meal. Cooking is the freedom to enjoy all of Mother Earth’s garden creations, and depending on your preferences or lifestyle and such, you can choose whether you want to have poultry, red meat, fish, tofu, beans or any other kind of protein added to your meal as well!

You want to visit Italy? Try making osso buco, which is a traditional Italian dish made of veal shanks braised with vegetables, white wine and broth. It is best when the meat is tender enough to fall off the bone. 

How about the Philippines? Try making a Filipino dish such as adobong manok, which is chicken marinated in a soy sauce and vinegar base with dried bay leaves, garlic and peppercorns. 

Have you ever thought of Greece? Try making avgolemono, which is lemon, rice and chicken soup. It has olive oil, vegetables, rice, chicken, eggs, dill, lemon juice and chicken broth. A hearty meal but also a comfort food for all.

Cooking is such a neat thing, because you can make whatever your heart desires, tweak the recipe the way you want or even just go with the flow and not use a recipe at all, and craft something entirely from scratch and entirely from your magical mind!

I can talk about food and cooking for hours on end, but as I am writing this blog, I am also noticing myself getting more and more distracted with the thought of all these amazing food combinations, so I think that is my cue to end . . . on a dry note . . . before I start salivating.

Bye for now, my foodies and cooking wizards!

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Cassandra Di Lalla lives life purposefully. She enjoys reading, writing and mental health initiatives. She’s an animal lover for life and an innovative individual always finding new ways to create.

Elizaveta Garifullina (she/her/hers), Low Entropy Volunteer Writer

 

Eating abroad can be a fascinating and memorable experience, but it can also ruin your trip if you eat something bad, so it is crucial to know how to maintain your health while exploring another culture’s food. Here are some tips that will help you enjoy a meal on your vacation and not worry about possible problems: 

 

1. Before the trip, it is worth exploring the local cuisine of the country/region you will visit. For example, if you can’t stand spicy food, and most of the dishes of the local cuisine are spicy, you should consider where you will eat and what dishes to choose. Also, exploring the local cuisine in advance will help you understand what dishes you would like to try. 
2. Learn the basic phrases about food in the language of the country you will visit. This will be especially useful for those people who are vegetarians or vegans, and people with food allergies. Download an offline translator with the language of the country you are going to in advance.
3. Check in advance whether medical care is available at your destination, in case you get sick. 
4. Consider what medications to take with you in case of food poisoning. Discuss recommendations with your doctor. 
5. Read the recommendations of other tourists and, of course, the recommendations of locals to understand which places are better to go to. Take advantage of someone else’s experience. Perhaps tourists will be able to share their mistakes so that you don’t make them, and rather go to the right places with delicious and safe food. Check out the reviews of restaurants before trying food in them. You can check them out on TripAdvisor or other similar sites. And you can find several food bloggers who share good places abroad.
6. Be careful with street food. Although street food can be delicious, it can be risky to eat, as street vendors may not comply with safety regulations. It might be helpful to check whether there are reviews about certain street food kiosks, and whether many locals eat there.
7. Having some non-perishable snacks with you might be useful. This ensures that you will always have something to eat. In addition, packaged foods (such as cookies or bars) are often safe to eat.
8. Avoid eating raw meat, fish, shellfish and eggs. Also, try to avoid unpasteurized milk and dairy products.
9. Avoid raw fruits, vegetables, berries and greens. They may have been washed with tap water and may have been contaminated. Fruits and vegetables will be safer to eat if you can thoroughly wash them in bottled or disinfected water. 
10. Avoid sauces and condiments made from raw vegetables. Chopped vegetables have a large surface area for microbial growth. And they could have been washed with dirty water.
11. Avoid foods that have been stored at room temperature. Eating cold or hot food is better since bacteria die or have difficulty spreading at these temperatures.
12. Don’t eat the meat of wild animals such as rodents, fruit bats, gorillas, chimpanzees and duikers. Bushmeat can be a source of disease transmission. 
13. Stay hydrated: ensure you drink plenty of water, especially in hot climates. This will reduce the risk of nutrition-related diseases. But do not drink tap water; it is not safe in all countries, and it can lead to food poisoning.
14. Wash your hands often with warm water and soap; this is essential to preventing gastrointestinal diseases. And if there is no soap, use an alcohol-based hand sanitizer instead. Carry hand sanitizer and sanitizing wipes with you. Use them to wash your hands and clean surfaces and food packages. 
15. And, of course, enjoy new experiences and have fun! Remember that this is something more than just food, but a real chance to immerse yourself in a new culture.

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Grace Cheng (she/her/hers), Low Entropy Volunteer Writer

A healthy diet and lifestyle has many benefits. The consumption of foods that are rich in nutrients contributes to the smooth functioning of the body. The real wealth you should invest in is your health. Even if your lifestyle is becoming busier and your eating habits are deteriorating, it is never too late to begin eating healthy to reverse the negative effects of an unhealthy lifestyle.

Nowadays, people are inclined to consume junk food. By consuming unhealthy and unhygienic foods, people become sick and suffer from diseases. It is important to be organized and take the time to shop for and prepare food, rather than relying on convenience foods. Having a healthy meal is not easy when you are in a hurry, at work, caring for kids, or feeling tired and stressed, but keeping a healthy, nutritious, and balanced diet is imperative to avoid any health-related complications. Having a healthy diet has several advantages. It promotes healthy weight maintenance, promotes a positive mood and prevents diseases. A healthy diet must include a variety of foods that are high in nutrients, including vegetables, fruits, whole grains, lean proteins and healthy fats.  

Healthy eating is often equated with dieting. This is not true. Eating well is not just about losing weight, but also about feeling better on a physical and psychological level. Healthy eating requires you to be mindful of not only what you eat and drink, but also how you prepare it. Individuals should avoid fried or processed foods, as well as foods high in salt and sugar.

Maintaining a healthy diet has far more benefits than the effort it requires. The benefits of a healthy diet can be felt both physically and mentally, as well as on a long-term basis. A healthy diet has the following benefits:

1. Weight Control

To maintain good health, it is essential to maintain a healthy body weight. Maintaining a healthy weight is possible by eating a range of wholesome foods. By eating fewer fatty and sugary snacks and processed foods and replacing them with nutrient-dense foods, you will feel fuller and eat less as a result.

1. Heart Health

Heart disease is one of the leading causes of death. It is therefore important that everyone consumes healthy foods and engages in physical activity. People must maintain a healthy diet to lower their blood pressure levels.

1. Improved Gut Health

Healthy guts and colons contain adequate amounts of naturally occurring bacteria, which help with digestion, metabolism and overall health. Poor health is caused by an unhealthy diet that is high in sugar and low in fiber, which alters the gut microbiome. This results in increased inflammation and poor health.

1. Increased Energy

 

You can maximize your day’s productivity by keeping your body well-fueled with healthy food. Healthy carbohydrates, such as whole grains, fruits, vegetables and legumes are slow to digest, which helps keep your blood sugar and insulin levels steady and your energy levels constant.

1. Disease Fighting

By eating healthy and nutritious foods, your immune system will remain strong, and therefore you will be less susceptible to common illnesses. A healthy diet is believed to reduce the risk of conditions like cardiovascular disease and diabetes.

1. Improved mood and mental health

Having a balanced diet leaves the body feeling light and energetic. In addition, your mood will improve. A person’s mental health is very important to their overall well-being.

1. Better Sleep

When you eat at the right time and eat optimal foods, your body will feel refreshed during waking hours. As a result, you will be more productive.

1. Reduced Cravings

Because healthier foods contain no artificial ingredients that can enhance food cravings, maintaining a healthy diet will satisfy the belly and prevent food cravings between meals.  

1. Improved Appearance

Having a balanced diet has a positive effect on the digestive system and makes it work more efficiently. As a result, blood circulates better, and you will improve your physical appearance.

1. Reduced Inflammation

Foods rich in fiber and water reduce inflammation. This prevents chronic or degenerative diseases. As well, fruits and vegetables are rich in antioxidants. It has been shown that antioxidants assist in reducing oxidative stress in the body, thereby reducing inflammation.   

1. Delayed Aging

The quality of your diet directly impacts the speed at which you age. Foods such as fresh greens, fruits, lean proteins, fatty fish, whole grains, tea, herbs and spices are packed with antioxidants, vitamins, minerals and omega-3 fatty acids that aid the body in flushing out harmful free radicals. As a result, DNA is maintained and aging is slowed down.

Healthy eating does not have to be costly or challenging. Make small changes to your lifestyle, and you can experience all of these benefits.

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Grace has an accounting and finance background. She enjoys reading, writing, listening to music, watching movies and playing sports.

Eri Ikezawa (she/her/hers), Low Entropy Volunteer Writer

Please note that this article discusses alcoholism.

If there was ever a vice where the saying “everything in moderation” was truly relevant, I personally would apply it to the consumption and usage of alcohol. Whether it is because of the immediate physical side effects like a hangover, or the long-term consequences of alcohol abuse like liver damage, or the hereditary predisposition to alcoholism (which is a disease for which people need support), I feel like there is an appropriate way to approach imbibing that can minimize its repercussions on our lives. 

While I will always refrain from adopting a mindset of criticism and judgment, I think I hold myself to this personal standard because the byproducts of alcohol abuse can be so debilitating in the lives of the user and those who love them. Now, I highly doubt that I would become a heavy drinker as I have never struggled under peer pressure to drink; I have always been able to say “no” when I’m not in the mood. Even so, I still want to nurture good habits with my relationship with alcohol. 

I personally doubled down on this outlook and belief system after I informed my father about the depression and anxiety I experienced as an adolescent. He took everything in stride, loving and compassionate, and committed to getting me whatever help and support I needed. 

Once I got a better handle on my mental health, he told me something that I still carry to this day. He encouraged me to avoid drinking whenever I feel depressed, unhappy or stressed. That is, he was suggesting for me not to use alcohol as a form of escapism. In the moment, I didn’t feel what he said was polarizing one way or another, but as I have gotten older, I’ve begun to recognize that I have really heeded what he told me. 

I will confess, for me, his suggestion was easy to abide by, as I don’t find myself to be much of a drinker. I had a phase in my early 20s where I certainly imbibed more in contrast to before and after, but even then, I have never struggled with turning liquor down. 

I also recognize that drinking is a recreational, social activity that can have physical repercussions the following day — the infamous, despised hangover. Even when I was a full-time student in university, paying for my own tuition with my part-time job, I always told myself that if I chose to drink the previous night, I would never forgo my responsibilities the following morning, whether it was class or a shift. 

There was certainly a point where I did use alcohol as a social crutch to assuage my anxiety when in larger group settings or when meeting new people — as an introvert, I’ve always been far more comfortable in the company of people with whom I am familiar. But I recognized through attending therapy to address the crux, the core, the kernel of my immediate issues, that I had been using alcohol as a bandage rather than a cure for the problem. After I started facing my anxiety head-on, I now find, while I certainly wouldn’t say I enjoy novel social experiences I am not prepared for, they are very much in the realm of possibility for me. 

I guess my own personal philosophy regarding drinking alcohol is consumption in moderation — after all, sunshine all the time makes a desert. Although there are certainly moments where I truly enjoy having a few drinks, I find — especially as I grow older — that life in the absence of alcohol is equally as good (and dare I say, even better?). I personally find that, while I do not judge, persecute or condescend people for having different opinions on the matter than I do, I am content without it. 

There could be multiple reasons for this to be certain, but I believe that after slowly tackling my catalysts to anxiety, I have gradually eradicated former reasons for drinking during social events to begin with. For example, following the fact I have shed friendships that no longer serve a purpose to me — after realizing that keeping people around who trigger my anxiety only caused internal disturbances, — I don’t seek to drink when I’m with friends. Another thing I have discovered is that when I began prioritizing being able to be productive and alert — especially during work — it made me feel more confident in abstaining. 

But this all entirely my opinion — and my personal relationship with alcohol. 

I understand and respect that I am mostly likely in the minority and many people would disagree with my perspective, and perhaps perceive me as a wet blanket (or perhaps this is, to some degree, a flicker of my former self-doubt making an unwanted appearance). I know each person has a different relationship to alcohol, and I think as long as it is not causing unwanted disruptions in one’s life, it isn’t my business to impose my views on anyone else. 

I believe that, as long as people possess the introspection to understand when to scale back and the ability to turn down a glass, they possess some modicum of self-control in regard to alcohol. With that being said, there are occasions where alcohol causes chaos and calamity in one’s life; you don’t need to be an alcoholic or a heavy drinker to still have a problematic relationship with liquor. And it is important to be able to be honest with yourself if that is the case. 

I think the stigma around the word “alcoholic” and the fear of missing out causes many people to repel the idea that they are dependent on it or admit that it makes them behave in ways they otherwise would not. I think there needs to be more empathy and education on alcoholism insofar that people will not feel ashamed or frightened to seek out help. 

At the end of the day, I think it’s important not to come from a place of criticism or judgment. No matter what, we don’t know the struggles each individual person is enduring. So, if and when someone you have been worrying about has the wherewithal to approach you, it is crucial to be patient and supportive.  

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My name is Eri Ikezawa and I have an extended minor in psychology and a major in linguistics. I’m still on the path to quelling questions about myself and the direction I want to head in, but in the meantime, I have always wanted to find a way to help others and contribute to a community dedicated to personal development and self-love.

Nathan Yan, Low Entropy Volunteer Writer

Acai berries are dark blue berries harvested from the Amazon area of South America, and are a great example of food fetishization. After being praised as a “superfood” in articles and media, they’ve been incorporated into many products, not only in foods like yogurt and oatmeal, but also in powders, medicines and so much more. Foodies, people who are ardently interested in foods, were responsible for the popularization of acai berries, as articles about them spread like wildfire in their communities. Foodies constantly crave new and exciting food experiences, so there has been an increase of food fetishization on the internet.

The fetishization of foods is defined as a vehement devotion or interest in a specific aspect or item of food, to the point of glorifying it. Food fetishization can be found all over the internet. Influencers post photos of meals on apps and there are entire communities, such as subreddits, dedicated to sharing photos of aesthetically pleasing meals. This fetishization can be caused by a multitude of reasons, and the one most demonstrated online is aesthetic appeal.

When aesthetic aspects are shown online, it helps develop affection toward types of foods. Certain foods evoke a certain feeling with their aesthetics, and an example of this is cheese. A common trend online is depicting cheese as a gooey, stretchy substance, stretched between sandwiches or smothered on other foods such as pizza. This evokes a feeling of satisfaction and warmth. Another example is ice cream. A common post on social media is vibrant scoops of multicolored and multi-flavored ice cream. These pictures may also remind viewers of times when they experienced the refreshing effects of ice cream, and these memories would also be considered satisfying.

Foods are also fetishized for health benefits. The acai berry contains plenty of antioxidants, healthy fats and fibre. The acai berry reduces swelling, lowers blood-sugar levels and stimulates the immune system, and because of its many positive effects, the acai berry has received renown as a “superfood.” A superfood is an example of fetishization, as the term itself is a marketing term that highlights the effects on health that certain foods have. Other “superfoods” that are also fetishized online are fish, yogurt, olive oil and many more. Each of these foods provides a health benefit and is glorified, praised and advertised as an essential ingredient in common meals to maintain a healthy diet. This push for heavy inclusion of these ingredients encourages the sale or production of the food. 

Some of these food fetishes have extremely harmful consequences that occur when the demand for the ingredient dramatically increases. When one kind of food is in extremely high demand, a negative spillover effect happens in the labor market and in the industries that produce the food. For example, after acai berries became extremely popular, the amount of labor exploitation in acai farms drastically increased to increase profit. The farming of acai berries occurs primarily in rural settings and involves the scaling of tall trees with thin trunks. As a result, the exploitation in this process has ranged from extremely unfair pay to workers, who can’t bargain due to the scarcity of work in their location, to forcing children and smaller adults to climb the trees, from which they could plummet to their death. This exploitation has led to severe child endangerment, wildlife harm in farming locations and damage to the communities which are used to harvest the berries.

Furthermore, trends of overfishing or deforestation occur when foods like seafood or cocoa are popularized.

Another example of food fetishization having negative consequences is shark fin soup. In Asia, shark fin soups are fetishized as symbols of status at weddings. The result of this is extreme overfishing and overhunting of certain shark species, and this has caused a major threat to the well-being of shark populations and is pushing certain species to extinction. Furthermore, this food fetishization promotes an unhealthy trend, as due to the high concentration of neurotoxins in shark fins, the risk of degenerative diseases like Alzheimer’s is increased.

There are many reasons for food to be fetishized, and we shouldn’t immediately follow the trends that we see on the internet. However, we also shouldn’t condemn certain foods for their negative consequences, as they do have health benefits. When considering what foods we want to procure and advertise to others, we should always be mindful of our effect on others and the environment.

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Hi my name is Nathan Yan, I am a student at David Thompson Secondary School. I enjoy activities like debate, computer science and chess, and my favourite subject is math.

Sasna Nawran, Low Entropy Volunteer Writer

Please note that this article discusses eating disorders.

Eating disorders are behavioral conditions characterized by eating habits that affect psychological, social and physical functions negatively. They are considered among the deadliest mental illnesses. According to the National Eating Disorders Association, around 70 million people live with eating disorders around the world. Anorexia, bulimia and avoidant restrictive food intake disorder (ARFID) are some of the common types of eating disorders.

Anorexia is a condition characterized by abnormally low body weight. People with anorexia relate thinness with self-worth, and they have an extreme fear of weight gain. They consistently find flaws in their body shape and weight. Therefore, these people tend to lose weight severely through unhealthy food restrictions, fasting, misuse of drugs such as laxatives and diuretics, self-induced vomiting and excessive exercise.

Frequent skipping of meals, eating foods that are lower in calories, frequently checking in the mirror for flaws in the figure, lying about how much food is taken and showing difficulty eating in public are some of the behavioral symptoms of anorexia.

Avoidant restrictive food intake disorder (ARFID) is also characterized by abnormally low body weight like anorexia, but there is no distress over the body’s shape or weight. This condition was called “the feeding disorder of infancy and childhood” in the past. People with ARFID are very selective and picky with food items, so they tend to consume fewer calories, which is not enough to maintain basic body functions. They also lack appetite and interest in food. This condition is common in middle childhood.

Bulimia is an eating disorder characterized by binge eating and purging. This condition is more common in women than in men. People with bulimia appear to be of normal weight. These people often have episodes in which they do not have control over the amount of food they eat. They tend to eat a large amount of food at once, until they are painfully full, and then self-induce vomiting, misuse laxatives or exercise excessively to get rid of the calories. People with bulimia also relate self-esteem and self-worth with body weight.

Eating disorders can be caused by genetics; personality traits such as perfectionism, neuroticism and impulsivity; biological factors and social pressure. There is a greater chance of a person being diagnosed with an eating disorder if he or she has parents or siblings with an eating disorder.

In modern times, youngsters who are vulnerable to the pressures of the online world often have a distorted view of body image and self-esteem. Our society is obsessed with being slim and relates it with beauty and success. But this is false. Every individual is unique, and it is completely normal to have different body sizes and shapes. We must create awareness about this issue and form a culture where all body sizes and shapes are accepted.

Excessive obsession over body weight and shape, frequent dieting, extreme mood swings, feeling uncomfortable eating in public, and excessive concern about diet, calories and foods are some common symptoms of having an eating disorder. It is important to remember that eating disorders can be cured with proper treatment. Therefore, it is advisable to visit a medical professional if you suspect that you have any of the above eating disorders.

Navigating anorexia, bulimia, ARFID or any other eating disorder can be overwhelming and isolating. This effect can be reduced by talking to close friends, joining eating disorder recovery groups, participating in nutrition counseling and/or going for talk therapy. The National Eating Disorders Association is an organization that helps and supports people with eating disorders. One can get help from them by visiting their website (https://www.nationaleatingdisorders.org/help-support).

If you have a friend or a family member who has an eating disorder, it is important to support them. Recovery from an eating disorder might take a long time. At times, a person might relapse into earlier unhealthy behaviors, and they might face extreme stress. So as a friend, you should be patient with them, listen to them and try to involve them in social activities, as these people can become socially restricted.

If they are not treated properly, eating disorders can cause heart issues, problems related to the digestive system, weak bones and many other medical complications. They can also lead to anxiety, depression, and suicidal thoughts. Thus, it is advisable to seek treatment at the earliest stages, as eating disorders are completely curable with a combination of behavioral changes, medication and therapy.

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Cristina Crescenzo (she/her/hers), Low Entropy Volunteer Writer

As Maria was stepping off the airplane runway, she felt her legs begin to tremble from anxiety and not the cold breeze from the Canadian mountains. At that moment, looking up at the dark clouds, she realized her biggest fear was being away from those she loved. Maria longed for the view of a Sorrento sunset, but she knew being here in Vancouver was her first step towards independence.

After vacating the airport, she strolled down the street aimlessly. Her stomach started to growl, and she arrived at a little Italian bistro. She sniffed the air and proclaimed, “This place smells like the closest thing to home.”

She was quite disheartened to find that the waiters didn’t speak fluent Italian, only broken phrases of a dialect, thus Maria decided to assimilate by only speaking English. After perusing the menu for a while, her ocean blue eyes glanced across the words “Homemade Minestrone,” and a kaleidoscope of images of her Nonna stirring a pot of Minestrone on the stove danced in her mind.

Maria knew as the waiter graciously put the bowl in front of her that the memories of her family’s cooking would give her comfort in this new place. She was quietly sipping her soup when an older man in a tracksuit started to hit on her from across the room. There was nothing Maria hated more than being approached by random strangers, which was a regular occurrence back home. She ignored them by escaping to her favorite place inside her mind, which was her garden, and she pictured herself planting some tomato seeds neatly in the soil when a voice awakened her from her daze.

“Would you like some dessert?” the waiter said courteously, and she agreed.

The waiter then started to list the items till he said the word “Tiramisu,” and Maria practically drooled all over her red dress. Tiramisu was her guilty pleasure; she would eat it for breakfast, lunch and dinner if she could.

No sooner was the plate put down before her than she had gobbled it down, to the old man’s disgust. Then, with her mouth still full of crumbs, she asked for her bill.

As Maria was counting her dollars, she reflected with joy on this small taste of the home she missed dearly, and was glad that her new home had connections to her past. Maria deposited the money down on the table and brushed herself off. She opened the door and waved goodbye, saying “Grazie tutti,” knowing that being in this new city on her own terms was one thing that could be crossed off her bucket list.

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My name is Cristina Crescenzo and I love to write. Low Entropy is a great organization that lets me do that with topics I am interested in while I am still trying to figure things out. Above all, I just hope that my writing connects with someone and that I continue spreading positivity and awareness of mental health and the disabled community.

 

Florence Ng (she/her/hers), Low Entropy Volunteer Writer

For many years now, I’ve recorded a diary of every pork chop bun I’ve ever eaten at restaurants across Metro Vancouver. With Vancouver and Richmond’s plethora of Hong Kong cafes, there have been many decent options, but they’re not quite the same. In fact, I do this with the understanding that I will never find the flavour I am looking for — I’m just continually hopeful that I will find something close. 

As a former colony of Portugal, Macau boasts beautiful architecture, difficult-to-remember Chinese-Portuguese street names and a vast array of wonderful fusion cuisine. For me, the humble pork chop sandwich, or 猪扒包 (literally translated as pork chop bun), is the king of Macanese street food, and there are a lot of great dishes in Macau. The best sandwich is simple: perfectly baked European-style bread that’s spongy, warm and a little chewy, and a perfect pork chop, lean but not too lean, with a classic Chinese-style marinade of mostly soy sauce, sesame oil and a bit of cornstarch. The best part is when the pork chop sticks out (and it should), for the perfect ratio of protein to carb. My repetition of “perfect” may come across as a writing faux pas, but I think it reflects the way my memory holds this dish up on a pedestal — it’s truly the best of both worlds.

My family and I immigrated from Macau when I was very young, and despite the distance of both time and space, we’ve maintained a strong sense of nostalgia for the world we left behind. Since we’ve been in Canada, Macau has gone through waves and waves of changes. With the wealth of the casinos comes many things, including tourism, inflation and the inevitable change in food culture under the guise of health and safety — all hallmarks of so-called modernization. 

One of the most famous restaurants in Macau is Tai Lei Loi Kei (大利來豬扒包). When I was a kid, I remember sitting outside on plastic chairs in the sweltering heat. There were comically large Coca-Cola bottles decorating the perimeter to prevent car access, and it would always be teeming with people, even when the world only knew Macau as little more than a sleepy little fishing village. 

The restaurant as it was in my memory no longer exists. While the brand has grown successful enough to franchise, most Macanese folks will tell you that the new sanitised, fast-food style of pork chop bun might be aesthetically similar, but really isn’t the same. My last memory of this restaurant was a franchise inside The Venetian’s food court. It was expensive, dry and tasted every bit like the tourist commodity it was. 

The truth is, I haven’t had a pork chop bun in Macau in a very long time. When I last visited in 2018, family and friends preferred taking me to parts of Asia’s Las Vegas that were clean, quiet, expensive and almost pretentiously grand. Even when I insisted on getting a pork chop bun, my friends and family didn’t really know where to take me — “Tai Lei Loi Kei is awful,” they’d all insist. Surely, I remember thinking, other places must make pork chop buns, but without the same established prestige, other restaurants didn’t seem worth mentioning. It was as if the dish itself, beyond a must-try on every tourist’s to-do list, no longer mattered. 

It was as if they’d left this memory of Macau behind and I, an interloper removed from Macau’s progress and prosperity, was a quaint alien who dwelled too much in the rosy past. 

I am often nostalgic for my memory of Macanese food. When I was a child, it was ham and egg on a bed of macaroni in oxtail soup. Then, seeing Portuguese egg tarts in local bakeries made me long for the warm, gooey tart from Macanese street vendors. There are fond memories of skewers of fishballs, eel clay pot rice, cart noodles in the wet market, lapis legit, pork chop lo mein in plastic bags and cold shrimp in baths of pickled onion, just to name a few. Later still, I learned of other dishes that have been delegated to tourist traps, like crab congee and Burmese curry noodles — dishes I missed out on from my mother’s youth. 

My mother tells me that, no matter how delicious a dish can be, it will never live up to your memory. As someone who longs to see the same Macau we left behind and taste its same flavours, I wholeheartedly agree. Sometimes, I think that my longing for that perfect pork chop bun is simply the extension of longing for a home that no longer exists. Simultaneously, there is a thrill to finding new interpretations of pork chop buns in Metro Vancouver, new flavours built on the legacy of our people. Here too, I can pass on the love I have for the pork chop bun to friends from all over the world.

It isn’t always easy, but I hope to one day fully embrace both the world I inhabit and the world I come from — I strive to be the best of both worlds, just like the humble pork chop bun. 

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Hello! My name is Florence, and I’m an educator, storyteller, traveller, avid board game collector and curious, lifelong learner, among many other things. I’m passionate about human connection and mental well-being, and I love meeting new people!

 

Nasly Roa Noriega (she/her/hers), Low Entropy Volunteer Writer

Life is full of aromas and flavors that preserve our days like a recorder. Sometimes, if you want to go back to your childhood, you just have to click and everything starts again.

Eating is, for some, the magnet that attaches you to your memories. You can be in the farthest place in the world and just by perceiving that pleasant aroma that mixes with your taste buds, you can encapsulate yourself in the most beautiful memory you ever had.

Remembering is living, it is painting with your fingers indescribable silhouettes in your memory, it is embracing an ephemeral moment in your life, it is crying while longing for a past, it is laughing while longing for that past, it is all of this gathered on a plate, because food is one of the pleasures of life that can be enjoyed in the solitude of a room, or in a cold and snowy landscape, or perhaps in a fiery and unimaginable sunset on a sleeping beach. Each flavor mixed in a meal is a magical note from an instrument.

Each bite of food, each taste can make you close your eyes and rise with a smile that shortens distances and makes you fly so fast to moments in life whose pages you thought you had closed.

I don’t know how memories lead to a special person, but for me, all flavors lead me to a great woman, my grandmother.

I remember her majestic chicken soup, and it wasn’t just any soup, it was her soup, her old age outlined in the kitchen, dancing to whatever music played on the street with her wide smile, breaking into thousands of uneven pieces every vegetable, every protein.

Seeing a plate of chicken soup is seeing her every day, dragging her slender feet along the floor,  holding in her hands that big spoon with which she pleased us.

Food is the best souvenir, an expression to highlight that our lives on Earth are leaving a trace, that they are marking scars on our souls, that they are leaving a treasure in each generation that grows, locked in each cycle of life in trunks of memories.

We all perceive differently. Some may not feel anything when trying some foods, some may prefer to leave their experiences anonymous, but just knowing that food not only feeds the body, it also feeds the soul, gives us spiritual health, it changes moods, makes us fall in love and also marks the passage of time in our lives.

Very few see food as a connection with memory, and that is respectable, but delighting my palate with a special plate of food fills my days with joy. Life shakes me, and sometimes it transports me to my childhood and reminds me for a moment how beautiful it is to live, even when the taste experience only lasts as long as it takes to savor some delicacy, because even the cloudiest days can be accompanied by a special delight.

Sometimes I wonder if my dishes will leave an unforgettable mark over the years. I have never considered myself a chef, but when I cook, I like to make an explosion of flavors, a strange mix of who I am and what I can achieve without fear of disappointment. I am fascinated by combining the morning smell of vegetables with the fiery flavor of protein, because I want each palate to discover what I want to express without words and because I long to remain in the memory of my two adolescent children when they decide to lead their own lives, always carrying in their souls the food of their mother, and because I think that all food is special and gives special touches to our lives.

It’s not just what we do, it’s how we do it. It’s not just what we add, it’s just the right portion at the right time. Life is full of memories, of what we did or did not do, of what we like or dislike, of what we ate or did not eat, memories of when we were children and when we stopped being children.

Walking and leaving a deep footprint in the sand is demonstrating our existence in life. Eating and feeling what each flavor makes us feel is leaving us marked for life by unforgettable moments, for me at least. I will always remember, in addition to the soups of my grandmother, the smell of roasted coffee from a factory near my house, whose aroma filtered through my window every morning and made me wake up with an innocent smile. Since that day, all my sunrises are accompanied by a cup of coffee in honor of the memories that warm aroma generated in my life.

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Nasly is an economist living in Colombia, in a very nice coastal city called Santa Marta. She has been writing since she was a child, and has always thought that writing is the fastest way to speak without fear of expressing what we feel. Being a volunteer is a very rewarding job in Nasly’s life, as she believes there is nothing more important than helping without expecting anything in return.