Construction to Cooking
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Having a passion for food is the easy part.
Carole Beaton from An Edible Life discovered the profound impact food has on one's quality of life. For her, it has been a long lesson in the making. Since then, she's been on a journey with food, passion and healthy living that lead to her launching and operating a successful business in micro food manufacturing in Canmore, Alberta.
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Food is the pillar of any society. It defines customs, set identities and is the focal point of our social interactions. We turn to food for nourishment, comfort, leisure, creativity and inspiration. A large part of every person's day is taken up consciously or unconsciously by food. Once food becomes a conscious part of one's day, it has the potential to be even more. It has the potential for healing.
It is probably now more top of mind in our western society than ever before. Turn on the television (for those that still have one), or scour social media and the Internet and you will find it cluttered with food pictures, cooking programs and competitions. Chefs are celebrities and household names. Every cooked meal aspires to be photo ready and Instagramable. Food festivals are everywhere.
With it all comes hostilities that are proclaimed from the vanguard of food niches and fetishes. Paleo, vegan, nose-to-tail, root to leave, slow food, farm-to-table, low-fat, organic, low-carb, high-fibre, sugar-free and pre-made convenience all weigh into a never ending battle of what is better than the other. What is more healthy than the other. Then there are the labels that sound like religions of a new world order. Vegetarian, Pescatarian, Meatatarian, Fruitarian and Nutarian. Seriously! What happened to just good old hearty healthy food?
Supremacy of an argument in the world of food is hard-won territory. People's conversations have reached an almost religious pitch. Even morality is applied to food choices with little room for culture, history, preference, or personal experience. It is this personal experience in healthy eating that distinguishes Carol's small food manufacturing business from others.
Many of us, like Carol, understands instinctively that nutrition is one of the biggest building blocks of our health and happiness. However, many of us lack the in-depth knowledge and understanding of how our own bodies work with our food. We don't know how to make dietary choices with confidence or lack the skill to prepare wholesome and healthy food altogether.
Carole’s own experience in managing a hereditary kidney disease through her diet and exercise has fostered a deep belief in the value of healthy foods. She is now helping others discover the same benefits though her business. It has lead Carole to become a Holistic Nutritionist and to start An Edible Life.
It is probably now more top of mind in our western society than ever before. Turn on the television (for those that still have one), or scour social media and the Internet and you will find it cluttered with food pictures, cooking programs and competitions. Chefs are celebrities and household names. Every cooked meal aspires to be photo ready and Instagramable. Food festivals are everywhere.
With it all comes hostilities that are proclaimed from the vanguard of food niches and fetishes. Paleo, vegan, nose-to-tail, root to leave, slow food, farm-to-table, low-fat, organic, low-carb, high-fibre, sugar-free and pre-made convenience all weigh into a never ending battle of what is better than the other. What is more healthy than the other. Then there are the labels that sound like religions of a new world order. Vegetarian, Pescatarian, Meatatarian, Fruitarian and Nutarian. Seriously! What happened to just good old hearty healthy food?
Many of us, like Carol, understands instinctively that nutrition is one of the biggest building blocks of our health and happiness. However, many of us lack the in-depth knowledge and understanding of how our own bodies work with our food. We don't know how to make dietary choices with confidence or lack the skill to prepare wholesome and healthy food altogether.
Carole’s own experience in managing a hereditary kidney disease through her diet and exercise has fostered a deep belief in the value of healthy foods. She is now helping others discover the same benefits though her business. It has lead Carole to become a Holistic Nutritionist and to start An Edible Life.
Observations
We dubbed Carol's place "Canmore's Kitchen". It is the place for delicious and healthy food when eating out is not an option, fast food is not acceptable, and when there is no time for making your own. It is the kind of place you can visit to see what's cooking on the stove today. It is a no-sit-down, get-your-food-and-go place where you can trust what you eat.
There are regular favourites on the menu like Shepherd's Pie, Goji Cacao Balls (which made her famous) and Honey BBQ Pulled Pork. She also carries an extensive menu packed with soups, hearty meals and lighter fare.
We are glad that Carol made a move from construction to food and from consulting to cooking. Her meals are delicious and because of her dedication to the "good and healthy stuff", you know that whatever you get from An Edible Life is for living. It comes with all Carol's healthy care and dedication.
We are eating for a healthy life at An Edible Life. She promised us, even the Goji Cacao Balls are healthy. We are taking her word for it!
Hendrik van Wyk
Goji Ball Cowboy
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