There has to be a difference between epicure and greed: but do you really want to choose?

Moldy goat cheese versus chocolate and hazelnut ice cream; “just a little piece – yes, that’s enough” versus “no thank you – I will take the whole ice cream box”; intense, rich and long-lasting versus salt, sugar and fat. What would your mind choose and how does your body reply?

We are hungry beings and with so much food easily available – how do we eat less of it? By maximizing the flavours to make you mentally satisfied? I try to eat as much whole foodstuff as possible and thereby reducing the amount of easily available energy and increasing the amount of nutrients. But I do enjoy to take a big bite of that juicy hamburger with fat that melts around your lips and tomatoes that fills your mouth of roundness. With a salty mayonnaise on the side. With that said: the hamburger can be full of flavour and nutrients; it doesn’t need to be a slur of destroyed ingredients. By doing some greedy food epicure, maybe there’s a new choice available.

Cheese holes: about our invisible friends.

Imagine the flavour of lactic acid and top it with butter (that have stayed too long in room temperature); unroasted peanut; wild strawberry; dry hay; and a hint of gas station. Try to imagine the taste for 30 seconds by organizing the sensations with either a flavour pyramid or a time line. The first taste, lactic acid, is either the base of the pyramid or the first taste to recognize in the time line.

It started to happen… gradually. We were feeding on lactose sugar and started to multiply. Without anyone noticing. We were growing even more and created a healthy and nutritious environment. A man bought this place. But that man couldn’t see us – we were invisible. A friend to this man thought our place had a pleasent flavour. Before, while we were producing carbon dioxide (later, cheese holes), one of us told me that this place was going to transform. That protein was going to link into long chains and capture water; the acid we contributed with was going to break down those links and form a curd; and the water was going to drain out. I looked around. I took on my safety helmet. We did a huge work, day in and day out. Many weeks passed. We did personal sacrifices without credit. It’s okay that the man who bought this place did not see; that he didn’t know. After all, we did not want him to say everything that we have done. Rather – he should enjoy the place we created. Sincerely, bacteria.