My name is Eric and I am here to answer the question: what does it mean to Eat Like No One Else? It means eating in a way that is different from the norm. It’s about getting back to making food ourselves. I find it so sad to see people at the grocery store and their cart is full of overpriced frozen food packed with salt. Through this site I want to encourage people and give them the information on how to make the most they can from scratch (such as the Honey Cornbread Crackers pictured on the left).
Eating Like No One Else is also getting to know food and all it’s varieties. Take peaches for example, you go to a grocery store and all they have is a sign that reads peaches. But go to a farmer’s market and you will see names like Red Haven, Coral Star, Sugar May, and Flamin’ Fury. If you know what variety you are buying, then you can find your favorites and have a more consistent, better tasting experience (Also check out my guide for how to find great peaches).
I pretty much blog about anything food related that I am doing, buying or watching. I like to write about TV shows I watch, like the Food Network special that aired in January, the Big Waste. I like to write about beverages I find in the store, especially sodas in glass bottles (check out Sprecher sodas, they are some of the best). Also if I find a really good book, I will recommend it, such as Zingerman’s Guide to Good Eating, which has had a huge impact on how I view food.
I want to encourage people to Eat Like No One Else by also growing their own food. Everyone should have the ability to at least grow something on their own. On this site I will share with you my experiences with growing my own food (check out my experience growing my own broccoli)
I also have a facebook page, where I will give regular updates to what’s going on with the site. Check that page out by following this link: http://www.facebook.com/pages/Eat-Like-No-One-Else/269734455473
Here is what some people have said about my blog:
“Eat Like No One Else is a blog dedicated to rating culinary experiences, experimenting with recipes, and even pointing out the difference between city ham and country ham—all in glorious detail.”
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