How to Eat in the New Normal
‘Healthy Eating’ Means So Much More Than It Used To
Why staying at home has radically changed how we think about food
This story is part of How to Eat in the New Normal, a weeklong series about how the Covid-19 pandemic is changing the way we eat, with expert advice for making food choices that help you stay healthy and happy.
Fun fact: Radish greens make great pesto. Toss them in the blender with some oil and garlic and whatever nuts and/or cheese you can scrounge up and you’ve got yourself a killer sauce.
Three months ago, I thought of “radish greens” as just the leafy top part you throw away. Actually, I didn’t think about them at all. I barely thought about radishes (a garnish, at best), let alone their greens, and now I know a million ways to make them both delicious. Just as this pandemic has taught me the difference between sanitizing and disinfecting, and how to turn a tank top into a face mask, it has also taught me to appreciate radishes — and everything else in my fridge — like never before. There’s no such thing as a garnish now, and nothing gets thrown away.
I’ve been a mindful eater for a long time. But it wasn’t until this pandemic that I learned just…
