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Today’s Foodism: My, How We Ridicule Thee

John Gould

While some may not have such strong, adverse reactions to foods of unknown species and origins, we as humans do have a tendency to frown at the unknown, turn our nose up at those things with which we are unfamiliar and scoff at that which is different. Instead of scorn and ridicule, what we need to do is approach those things that are different with an open mind. There’s a life lesson in here, people. While I’m speaking specifically about food, this also applies to people. Think about it, and don’t go killing every foreign zucchini with a hoe.

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