A blog that will simply keep track of my strength/fitness and health/wellness goals and my lifting regime for any given day, occasional body measurement updates, some advice or personal opinions and experiences regarding certain aspects of strength/fitness/health/nutrition, and maybe some inspiring or motivational pictures, videos, and quotes. I suppose I'm doing this more for myself than anything else, so I can keep my routines organized and see what works best for me, through being able to look back at everything I've done and the success and progress that I've had. But, I'm also looking to help or inspire others as well, who are also looking to improve their body or strength levels and overall physical fitness or athletic abilities. For me, it's not about starting and finishing, its about starting and continuing - since "finishing" suggests that you will bring it to a stop. I don't plan on stopping. I plan on improving even more, day in and day out.
Here’s a snippet:
Imagine it’s the year 2035. You’re a tourist in New York City. You’re also hungry, and craving a burger and a beer you wander into a nondescript East Village gastropub, the type that’s found in almost any city. So what’s on the menu?
As an appetizer, there’s a salad of blue lettuce sprinkled with elderflowers and cloudberries, or a Zanzibari pizza – Indian-spiced rabbit meat served on a piece of naan bread.
For the main course, you can choose between fish – the “catch of the day” is plucked from a nearby indoor fish farm – or you can order a burger, made of cow, bison, chicken, or pork, fresh out of the bioreactor. “We have an excellent meat-grower,” your waitress tells you.
This is a scenario imagined by Josh Schonwald in his new book, The Taste of Tomorrow: Dispatches from the Future of Food. For the past several years, he’s been on a mission to discover the salad, meat, seafood, and Pad Thai of the future.
He’s explored everything from genetically engineered foods and animals – like a cherry tomato modified to carry a lemon basil gene, and the designer cobia fish, which are both said to be delicious – to meat grown in a test tube.