I’m a holistic nutritionist currently in limbo. Since 2004 I’ve been interested in the effects of environment on health and how food supports health in the body, meaning, I’ve been interested in looking at health as a system, the body as a system. Acting as an advocate for sourcing foods and products from sustainable, more gentle producers and procurers has been deeply important. To do this I attended the Canadian School of Natural Nutrition and have been a registered holistic nutritionist now for 5 years. It’s how I channel my passion and find solutions for issues that limit others from understanding nutrition and their bodies; it’s how I live in action to find solutions around the body of nefarious politics often embedded in the culture of commercial food production.
Here’s a video by Perennial Plate that captures a lot of what I stand for–acceptance and gentleness towards humanity, while also displaying rooted principles and philosophies around health, food and the earth. I’ve been following Perennial Plate since I first joined twitter in 2011. They’ve grown exponentially, from a simple blog started by chef and food activist, Daniel Klein – whom was looking for sustainable solutions within the American food system – to an award winning vlog of documentary shorts created by him and his talented wife, Mirra Fine. It’s been an exciting process witnessing their evolution from then to now. Please, enjoy this short taken from their collected work at www.perennialplate.com. As for currently being in limbo, here’s where that fits in….
Over the years I have worked as a nutritionist and educator at Vega, a plant-based nutrition company. I’ve started a nutrition program with one-on-one consultations at the YMCA. I’ve volunteered at multiple organizations that focus on food security, social determinants of health, and improving communities’ access to healthful foods. This is all nice and great, but my point isn’t to brag about my past experiences, but to introduce to this blog posts on my current questions and issues regarding health and nutrition. Issues of exclusion from quality nutrition based on one’s socioeconomic demographic. Elitism found in marketed produce and food products that place should-be healthy foods into a designer/ hype category, dissipating any hopes of accessibility to healthful food existing as a human right for those with less accessibility. Issues regarding poverty and economic privilege that can isolate women, immigrants, and people of colour. I’ve become more-and-more interested in overall health equity and health as a system.
I am privileged myself, but I didn’t grow up with much. My mom worked several jobs to feed us. And even then she made a concerted effort to make us food from scratch, so not to feed us food so often seen as the most affordable option – packaged, cheap, non-nutritive foods. (Although, I did have a few missed meals and school lunches with margarine and Wonder Bread sandwiches.) Cheap convenience foods are often what is found in your standard food bank. Food created by companies in factories, becomes a stranger to the whole food it once was–corn to corn syrup, whole grains to refined ‘food stuffs.’ My questions are many. I look to approach them with curiosity, grace and discernment. I’ll will also be looking to others who are already doing noteworthy work towards health equity.