The fastest, cheapest, best food. Is it attainable?

So much damage has been done to our food system by the expectation for the perfect trifecta – the fastest, cheapest, best food. However, we all know that you can’t have all three. Maybe two, but not three. Low-cost, quick-to-prepare, tender, flavorful food has been achieved (think McDonald’s, which feeds 1% of the world population daily). But, at what cost? What do you really lose when you disregard quality?

First, we lose our health. GMOs and chemicals and additives of all sorts have created a plethora of health issues. In the long run, this “cheap” food, void of usable nutrients, will end up being quite expensive in terms of healthcare costs and quality of life. Second, we lose food preparation knowledge passed down for generations. Many have tossed aside his or her grandmother’s tried and true pot roast for takeout or easy microwave dinners. Third, we lose our environment. Much of our farmland’s soil is in a desperate state, dead and void of nutrition. Fourth, we lose community. Many aspects of preparing quality food for your family require the help of a village. I wish that we still had the local butcher, baker, and candlestick maker. I could go on and on and on.

The mission of Miller’s Biodiversity Farm is to produce high-quality, nutrient-dense food that enhances the health and well-being of our customers. We are not the cheapest, but we strive to produce the best quality food possible and to be easily accessible to our customers. We are also an open book. Nothing is hidden. We love to share knowledge and are happy to answer any questions you may have about our farm fresh food.

I like to take my Miller’s Bio food and make fast, excellent breakfasts for my family. This morning, we had smoothies. I blended together drinkable yogurt, grape juice, frozen fruit, a couple bananas, red clover honey, beef gelatin powder, and trace minerals. I also added some elderberry syrup for an extra boost.