Just the facts. From the experts.

You’ve gotten the skinny from us on Best Food Facts’ adventure in California with seven of our foodie friends on TASTE Tour: Unearthing the Art and Science of Food Blogger Tour. We checked in with Sheila from Eat 2gather to get the inside scoop on her favorite parts of the tour and what she learned. Here’s what she had to say:

What was your favorite part of the TASTE tour?
I would have to say that my favorite part of the tour was having the opportunity to spend time with people like Denneal Jamison-McClung, Mitch Harkenrider, Jim Murray and Elizabeth Maga, and all the professors and scientists in between. All the knowledge they have about the environment, food, and the science behind food is so amazing to me. It made me want to go back to college!  

If I could choose a second favorite part, it would be the Tomato Trek, but honestly it's hard to choose!

What did you learn on the TASTE tour that surprised you?
The one thing I learned that surprised me is that we have been modifying and changing our food for centuries. It's not a new concept. The example of the carrot being made orange for The House of Orange in the Netherlands, is the one example that stood out to me. In more recent years, we have gained the technology to make plants more resistant to pests and drought allowing crops to produce more and feed the growing population.

What are the top three things you learned?

  1. The more I know the more I can eat!
  2. For some reason, I always thought organic foods were better for me but I learned there isn't any difference in the nutritional benefits of organic food versus conventionally farmed foods. Organic farmers still use pesticides. The pesticides that organic farmers use are not made with synthetics. Organic foods are more costly because of the amount of food that goes to waste because of being eaten by bugs and other wildlife. 
  3. The whole process and science behind wine making and the yeast piece was fascinating to me - the fact that the white film on grapes is the yeast naturally occurring in nature. So you could get wine just from crushing the grapes; however, by learning how to control the yeast winemakers have control over the outcome of the wine. 
  4. I loved the honey tasting - noticing the difference in textures and tastes of honey from all over the country depending on climate and the pollen the bees used. Honey bees are one of nature’s wonderful miracles!  

 Find out more about Sheila’s TASTE Tour experience in her recap blog post and also learn how to create her favorite salad from the trip in your own kitchen.

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Craving more food facts? Read on!

TASTE Tour Day Two Part One: From Vine to Wine
TASTE Tour Day Two Part Two: The Science of Taste
Best Food Facts & Blogger Friends Head to California to Kick Off TASTE