What Is “Real” Food—and Why Does It Matter? - 8/6/26
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What Is “Real” Food—and Why Does It Matter? - 8/6/26
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Monica Corrado opens this week’s livestream by asking a foundational question: What is real food, and why does it matter? In the first episode of In the Kitchen with Monica, she explores how food sourcing, preparation, and the way we eat can influence our overall well-being.
Highlights include:
-The difference between fresh, locally sourced food and highly processed food products
-The importance of pasture-raised animals, seasonal produce, and traditional fats
-Traditional preparation methods such as soaking, sprouting, fermenting, and sourdough fermentation
-A discussion of cultured dairy, alternative milks, bitters, beans, lentils, fruit, and cooking fats
Monica closes by encouraging viewers to examine their kitchens, consider how their food was raised and prepared, and approach each meal with greater presence, gratitude, and appreciation.
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