— Cindy Qualls

I would start by not throwing everything out, right? So again, honoring, uh, your wallet, your palette, and your cultural heritage. So I'd first go through your, we look in the culinary medicine textbook. Um, there's uh, one textbook about the kitchen. It's called the Teaching Kitchens. And in there we break up the kitchen into four zones. So you've got your pantry, your refrigerator, your freezer, and your countertop. And I would suggest tackling one of those zones at a time. So if you are gonna tackle your pantry zone first look to see what's expired, throw that out, see how many whole grains you might have in there. And slowly start to, as you continue to eat and get rid of maybe your white rice, you bring in some brown rice, some, you know, um, whole grain rice, um, wild rice, that type of thing. And you do it one choice at a time and over time, especially if you have kids, right? You can't, I'm gonna tell you why I'm laughing. I used to work with David Katz and he would, and he would teach kids in second, third, and fourth grade something called Nutrition Detectives. And that was how to read a food label. And, and the kids would go home and they would go into their pantries in their, in their refrigerator and they would start throwing things in the garbage can. Oh, he would get some mad calls from some parents that it was, it was quite funny. Um, so yes, you wanna do things again slowly unless you're the person that likes to really just go and do a complete change.