Tacos & Taco Salad

I made a salad while Jake opted for traditional tacos.

First, I'd like to plug Food, Inc., a documentary I saw last night. Go see it! If you've read Eric Schlosser or Michael Pollan, then you are familiar with the topic matter. If you haven't, well, this movie might scare you. I'd prefer not to watch scenes from slaughterhouses myself. The bottom line: Know what you eat and where your food comes from, as uncomfortable as these tasks may be. Other messages: Cook your food at home. Consider planting a garden - even a small one. As Pollan often puts it in his seven-word mantra: "Eat food. Not too much. Mostly plants." You can the first chapter of his In Defense of Food here.

Anyway, the movie got me thinking about food a little more than usual, too. I took stock of my habits and the usual suspects in our kitchen: coffee, Luna bars, cereal, peanut butter sandwiches (remember the Peter Pan scare of 2007? "Food, Inc." does.), Stonyfield yogurt, fruit -- some from Schnuck's, some from Soulard Farmer's Market --and soy milk and tofu. Oh yeah, and candy. Something to work on.

What do you eat more than anything else? What do you gravitate to at grocery stores? And where do you shop and why?

Tonight we made tacos/taco salad (depending on your taste). Easy and healthy! First I cut up tomatoes, red peppers, onions, lettuce, and avocado, then heated up a can of vegetarian refried beans and Morningstar tofu crumbles. I then opened a can of salsa and put out some cheese and tortilla shells. Yum!