This is how it went down.
Edible Baja Arizona
I remember feeling a lot of nervousness, trying to figure out what "unprocessed" meant. I settled on a definition that was, theoretically, "if I could make it in my home kitchen, it was unprocessed." For example, grinding wheat berries into flour or fermenting grapes into wine. We've been doing these processes for a very long time, but figuring out the line for myself was really hard.
Alcohol was a huge one, partly because the hardest part about eating unprocessed was the social element: meeting friends, family, or co-workers for food. So wine was definitely one of those "oh, I could ferment grapes on my own," things. But when I took a look at the more industrialized wine production in this country—and in particular, the type of wine that I was able to afford—I guess I just made a compromise.
What are the most important things to unprocess yourself from—and what are the food items or industries that don't matter as much?
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