Here are answers to frequently asked questions:
Q: What is Eating Wellness?
A: Here I explain in depth what eating wellness means to me.
Q: To get all Food Network on you, what is your culinary point of view?
A: Eating healthy made simple, fun, and flavorful.
What inspired Noshtopia was that I was bored with baby carrots and steamed chicken. Eating healthy doesn't have to be boring or bland. I wanted to merge the worlds of weight management/health consciousness, food allergies/intolerances, organics/all natural, and global fusions with some culinary flair and along the way take some awesome food pics. And the main thing, besides all these good eats, is to make eating healthier as simple as possible...because I'm lazy :)
Q: So, do you take all the photos here and if so what camera do you use and why does everything seem to be shot on a white background?
A: 90% of the food shots on Noshtopia are taken by me. The other 10% is made up of food product shots given to me by the food manufacturer for a product review, or from other photographers who give me permission and who I of course give linkage and credit to.
I use a Nikon D50 with an 18-200mm lens and all natural lighting. I also use an iPhone 3GS camera, and even have a food gallery dedicated just for that called, Noshtopia iPhone Food Pics. I'm amazed at how good the iPhone 3GS is at taking food shots. Here's a couple tips I've learned on taking good iPhone food pics.
To be honest, I started to shoot on white because buying white foam core sheets at Micheal's was much cheaper than buying plates, napkins, and accessories to set up different looks. White dishes at IKEA are also fricking cheap. Lastly, you need to have a real knack to style the shot, and I'm okay at it but the perfectionist in me starts to come out and I end up spending way too much time on getting ready for just one shot. Not worth the time/effort ratio for me.
After time went by, I really started to like the food just by itself because now the reader can use their imagination to form their own feeling about the dish or food. Sometimes styling the dish expresses only the creators point of view. I'd like people to start being more imaginative. Also, I think that Mother Nature is the best designer in the world. With the white background, the eye is now totally focused on the food itself. I like to do tighter macro shots because you can see more of the food's details thus focusing on the natural beauty of the foods emphasizing: bare and beautiful.
Q: Do you only eat and talk about organics and all natural foods?
A: Ideally that would be great but I'm also a realist. Eating 100% clean is not always convenient, can be expensive, requires constant planning, and in some cases you can really offend or hurt other people's feelings like when traveling to other countries or dining at other people's homes. I also don't believe in perfect or purist eating because that can lead to unhealthy issues around food.
I also know that you can't change from a fast food processed way of eating to all organic and natural overnight. I know because I tried it myself and felt miserable, deprived, and cranky. It takes time to transition, and you should wean versus go cold turkey. For example, it took me almost 2 years to completely get off the diet sodas. I used to drink 2-3 cans/day.
I eat mostly organic and all natural, but I also have the occasional Filet-o-Fish, Krispy Kreme, and Wetzel Pretzel bits because again, life is too short, and the occasional indulgence is fun. Most people find though that when they do partake of the fun food, the treat no longer tastes good to them because their body is so used to the cleaner lifestyle.
I'm also Filipino and making low fat, low salt, dairy substitutes, all natural versions of mom's dishes just ruins the whole dish. Oh, not tasty at all...lol! I also believe in people before my food preferences unless it's something I'm allergic to. If I'm a guest, I'll eat what is served, and always thank the host.
Q: So, you have food allergies?
A: Yes. I have a Type II allergy to cow milk, and chicken eggs plus almonds, and some beans. I find though that if I eat organic versions of milk, cheese, or eggs in small quantities days spread apart, I'm okay. I drink a lot of rice milk. The dairy allergies is what turned me on to vegan and raw cooking. There are some really creative and tasty dairy alternatives out there which is very exciting.
My diet is also 75% Gluten-free. I find that my body feels less sluggish when I cut out the gluten, and actually it's been quite fun getting creative with gluten-free options. As well, MSG, maltodextrin and artificial sweeteners give me an instant headache or make me feel not well.
Q: What do you think of diet foods?
A: If you look at the ingredients list of most diet foods, it sounds like a chemistry experiment. The word "diet" also does not equal "healthy." If you want to be healthy, eat more foods that are as close to its natural state as possible. With the rise of organics, all natural, and food creativity, there is less need to eat "diet foods" which are more designed for marketing purposes than long term health success, in my opinion.
As well, I'd rather eat a bit more calories of something natural than eat a processed or artificial food. For example, one packet of raw sugar (the brown packets) at Starbucks is 20 calories which to me is no biggie compared to the zero calories of artificial Splenda or Sweet-n-Low. The sugar alcohols are becoming more prominent but I get concerned when the packaging has warnings stating that the sugar alcohol can cause "laxative type effects." Your diet candy and cookies shouldn't make you poopy, right?
Q: What kind of foods do you review?
A: If the food can pass the Whole Foods Market standards, then I'll review it. Now, not all foods can meet the WF standards, and that is okay, again, not looking for perfection. However, the following ingredients are non-negotiables:
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Artificial sweeteners
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High Fructose Corn Syrup
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Maltodextrin
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Artificial food coloring
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MSG
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Trans fats
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BHA & BHT Preservatives
On the rare occasion, you may see a food that contains one of these listed ingredients in it. Most likely, it will be in context to something specific like a fun food recipe or eating at the mall rather than a product review. If you're a food manufacturer, and still have questions, feel free to send me your pitch with ingredients list.
Q: You really seem to love Whole Foods, why?
A: Whole Foods is my second home. I'm in there like every other day. Sometimes I go in there just to roam around and surround myself in all that energy. I'm very lucky that within a 30 mile radius of my home, there are 8 Whole Foods stores I can go to (with 3 new ones being built as we speak), and each have the standards yet also have unique selections for their particular neighborhood. I hear the new Cupertino store is the largest in the whole chain, and I'll tell ya it feels like the size of a football field. It's HUGE, and oh so fun!
I love Whole Foods not just because of the foods they sell but I love the whole philosophy of their business model. They are supporting sustainable businesses, and fair trade. They really promote local suppliers, farmers, and growers. Their store atmosphere is very pleasing to be in. The people who work there are so friendly and helpful. You can sample anything before buying it. They offer recipes, ideas, and classes. And the customers who go there, are people who share similar values, beliefs, and health consciousness as I do. I feel like I'm roaming amongst kindred spirits.
And contrary to popular belief, Whole Foods is not always "Whole Paycheck" as many call it. Yes, there are plenty of expensive things, but there are also a whole lotta cheap things too, and when they have specials, you can find things that are marked way down. And lately, I've noticed (in my area) that they are also offering way more coupons.
Q: In your links around the noshosphere, how do you find those blogs, and if I'm a food blogger, will you link to me?
A: First and foremost, I absolutely believe in supporting other bloggers and our community. There are so many talented and creative people who make some amazing dishes that I just feel the need to share the linkage. So yes, if you are a food blogger, please contact me, and lemme know about your stuff.
Here are some of the places I frequent for blog food inspiration:
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Photograzing at Serious Eats
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From my Twitter page. It's amazing how many foodies are on Twitter.
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StumbleUpon: Food Section
