“An army marches on its stomach.” –credit here
(A group of soldiers or workers can only fight or function effectively if they have been well fed.)
Childhood for me included watching adults mix and bake things in the kitchens of the houses we lived in and visited. Even as a two and three-year-old, I was involved in the simpler tasks of those processes, and the photos of me indicate a strong level of interest and enjoyment. They were only making the typical unhealthy things at that time (non-vegan cakes, cookies, and pies, etc.), but it was a great way for me to get started as early as possible; those formative years really do make a difference.
Home Economics class in middle school and junior high was my next major dive into the world of cooking the stuff that passes for food in American human realms. We made some of the worst pizzas you can imagine, among other things, and I didn’t enjoy it much at all. As a pubescent teenager, my mind was completely distracted, my whole body daily panicked at the thought of how bad I looked compared to the rich girls who had impeccable genes, hygiene, and fashion. Had you told me then I would have gone on to later design kitchens staffed entirely by their perfect-looking breed, I would not have believed you –nor thought it logical if even possible.
I lost interest and shied away from cooking in general because of how many virtually countless negative experiences I had with it and dining in general; I met so many rude, thoughtless, mindless, gross people, who absolutely ruined every meal, from ingredients and presentation of the dishes, to their conversation choices and the way they presented themselves, that I thought it possible to enjoy meals and food in any way only when completely isolated and alone. I spent years getting food to-go through drive-through windows, or sneaking into grocery stores at the oddest of hours when no one was likely to be there, and ate in my car far away even from parking spaces that had other vehicles occupying them. Anything to avoid disgusting remarks that made anyone want to throw up and fight, shout, or leave.
Learning about vegetarianism came after the military. I’d known of its existence before, but hadn’t had time to look into the science and logic behind it, nor try some of the better vegetarian recipes or restaurants. I didn’t even know that many restaurants had not only gluten-free options, but vegetarian ones, as well. The more I studied this type of diet, the more it clicked with me and just felt like the right thing to do. I started trying to have vegetarian meals more and more often as these post-military years of mine went by, and began to feel a growing frustration every time I could not.
Cooking shows got me back into it; every time I saw a beautiful kitchen creation being sampled and eloquently critiqued by experts, it made my mouth water, and totally captured my attention. Even when there were no hot girls around in those shows’ episodes, I was captivated and only wanted more. I often wondered who got to eat the rest of the contest products when so much of them remained after only a few bites from the judges; what a delicious job and opportunity that must be!
Pescatarianism was discovered next; that is basically being a vegetarian but also eating fish. A good example of this would be someone who gets the majority of their nutrients from vegetables, fruits, grains, and nuts, but also goes out for sushi from time to time. This is arguably one of the oldest and most stable of diets, and one I switched to for a very long time. I still have trouble turning down a fresh piece of grilled fish, or some sushi or even just sashimi. I never much liked catching or processing them, though, and I suppose that was an indicator of my natural leaning and culinary destiny in and of itself.
Trying vegan, of course, followed. I somehow noticed an online challenge to eat only vegan meals for 22 days, and was invited to join their current month’s Facebook group; there was a 22-day challenge every month, and this had been going on for quite some time. I can’t tell you the number of the group or contest class I was in, but there were advisers and mentors in the Facebook group I joined which had been helping people for years, and some which had been all-vegan for decades. It was a very positive, educated, and accurate group, and I learned a lot, dispelling my previous misconceptions about how possible and healthy being vegan really is. It is without equal.
Now the proud owner of my very first vegan-only fridge and home, I am feeling better than ever. Even my time on the Paleo diet didn’t produce results this good (and Paleolithic eating gave me incredible health, strength, and stamina like few –even my fellow veteran buddies– could believe). I recall how awful the smells of bacon grease, eggs, coffee, salt, sugar, and all the other typical non-vegan foods always made me feel. Now, when I cook and eat only vegan things, I end up stretching, flexing, posing, and even dancing through the rooms and hallways. Sometimes I don’t even notice I am doing this until after, and it leaves me all smiles and feeling lighter the rest of the day. I sleep much better, too. It is amazing the results I’ve seen just from switching over to consuming only things not made from animals. (And even my deodorant and other household items are all vegan now; nothing but a rare and small amount of cheese made ethically, never harming a single animal, ever comes near me.)
The dreamhouse kitchens I designed years ago now have reminder notes with them about having only vegan things stocked and prepared. There are two in my dreamhouse; one kitchen is very large, designed to cater to big galas and other parties, and the other is the small and personal one, much like you would see in any nicely-made cottage or cabin. The focus is on being as fresh as can be, with nothing shipped in or artificially aged, nothing processed or preserved, and nothing made by caged or otherwise mistreated beings. If you’d like to take a look at them, check out the Governor’s Mansion sub-page featuring all their details. Here’s the link.
All the other homes in Inisfree all come with world-class kitchens, too; it’s one of our standards and building codes in the city. I observed every single time I went out and got food anywhere or with anyone, just how powerful the effects of healthy versus unhealthy was, and the night-and-day difference in attitudes and outcomes between food served amidst polite people compared to food sloppily distributed amongst the extremely rude and disgusting ones was just as noticeable and universal. There were no exceptions; everywhere I’ve been on Earth, the people who ate and conversed responsibly had vastly better lives, lifespans, and more. Everything seemed to fall into place and stay in place with them.
Restaurants all throughout my custom community design share that wisdom, philosophy, and standard; all their kitchens and kitchen staff are world-class, too. There can and should be no exceptions. I’m surprised more cities, towns, and households out there haven’t already adopted this approach to that which is almost as important as breathing. Inisfree’s dining establishments, from the small cafes to the giant multi-story eateries, all focus on the finest ingredients from the most ethical sources, prepared in the healthiest of ways, presented with a high degree of talented focus on beauty, and are the best you’ll ever see, taste, or smell, bar none. You can find more about these restaurants of mine here.
Glamp-sites are what we call glamorous camping grounds; these are camps for very well-made tents, luxuriously furnished, and staffed by none other than the Inisfreean girls themselves; the finest waitresses, servers, and hostesses the world will ever know. Camping for some people often means cutting corners and taking smaller –or no– heating devices at all. It can mean cheaper food with more preservatives, or lazy work-arounds with only vaguely similar tastes. Granola and snack mixes tend to be frequented during camping trips much more than full and proper meals, and protein bars or pemmican also come into play. For us in Inisfree, though, we make sure to enjoy and provide the very best culinary masterpieces even out in our forest wilds; all our glamp-sites come complete with world-class cooking areas and field-chefs of their own, and we look forward to your reactions if you try them.
Chow halls; everyone who’s served in any military will probably tell you just how bad –or at least different– the food in the service was compared to what they got used to growing up on. “It’s not like mom made it,” is often said. I’ve only ever heard of decent food, let alone what anyone would call ‘good’, on some of the Navy submarines in the larger and more affluent countries. For everyone else, there’s MREs (Meals made Ready to Eat –although the running joke by most on active-duty, especially when they are deployed to faraway lands, is that MRE actually stands for Meals Rejected by the Enemy). Again, Inisfree keeps the bar and standards sky-high, regardless of the setting; even our military forces, and those attached to them for joint operations, are given the finest in food and drink around. And, yes, they are all vegan, too, just like the rest of us –and most who visit us here in our special all-healthy realm.
Spaceships, too? How can that be? Yes, all of the vessels in Inisfree’s equivalent of Star Fleet include the best kitchens and cooks fully trained to prepare anything their fellow astronaut crew members could desire. It isn’t all dehydrated pellets and pastes with straws out there, and, in fact, we rarely pack or distribute things like that at all –except in cases where people from Space programs with other focuses request it out of familiarity’s sake. If you want something specific while traveling with us between worlds, star systems, galaxies, galaxy clusters, universes, dimensions, or time-streams, all you need do is ask the nearest Inisfreean girl on board. “Be our guest. Be our guest! Put our service to the test!” Inisfree’s Starfleet will take you to the moon and back with how well they prepare their snacks, refreshments, and meals.
Okay, so that’s a lot of (what sounds like) boasting about all the kitchens in my community and forward-deployed collectives. What about the specifics; how do they reach those amazing levels and perfection exactly? All my people’s kitchens bring in ingredients often grown on-site; they can come from indoor and vertical farming devices, such as grow-walls, roof-gardens, shipping-container farms, window or balcony planter-troughs, and even underground storage units. This is possible because we have learned how to grow everything without need of fertilizers, soil, or even sunlight (and you can find out all the details of this amazing, new, and sustainable science on the sub-pages of this website’s Cropland page). Beyond being within-arm’s-reach local, and fresh as can be, we also prepare them using only heat and natural plant oils, such as coconut and olive, never Canola or other cheap imitations. We make everything to-order, serving it up the moment it is ready, and never rush or leave things pre-prepared and under a heating lamp all day. Our utensils and dishware are all safe, just as our cooking pots and pans are; everything is made from things which do not out-gas, and which cannot pollute or contaminate the food or drinks in any way. Even certain types of crystal glasses and serving dishes have been screened out, ensuring nothing which can leach lead into any of our drinks ever makes it to our borders, let alone our tables. And finally, other than of course training and employing only the finest of health-passionate chefs, we use molecular gastronomy, sous vide techniques, and maintain only the most divine of dining layouts and atmospheres; we are as precise as you might ever imagine, with everything from how we tailor each ingredient combination and flavor profile to our individual guests, to how we adjust the lighting and table heights, and even the seating arrangements based on compatible professions, ventures, personalities, and current patron moods.
All of that is what makes the kitchens of Inisfree the finest in not only the world, but any world. And what is the result? We don’t have the most pampered and spoiled army, but the most exemplary and loyal organization of healthy and love-focused pioneers in all of time. Our people lead the happiest and longest lives. Our hospitals are rarely used or needed at all. Even our dental clinics see almost no action, and that is exactly the way it always should be. Come try a bite –anywhere at all; in any of the homes, restaurants, or other eating establishments all across our great city– and you might find and enjoy the same profound and life-changing experience I did upon trying homemade kaiseki, my first trip to the ryokans of Mt. Fuji, Japan; the food here in Inisfree, and aboard our star-ships, will change and save your life, enhancing your senses and uplifting your mood almost as quickly as you put each bite into your mouth.
Want some proof? Contact your nearest Inisfree representative today. I’ll see you at the breakfast table.
