There is no punchline, this is not a joke. Breakfast is serious business and no one should begin the day without it. Still, when a minimalist goes to a breakfast buffet (known for copious amounts of unmatching flavors) what does she eat?
Not a little of everything, not even close.
Being minimalist is about having guiding principles regarding the way we live our lives. At home it is the easiest to dictate the taste of our seasoned local diet, on the road it is a whole other bun. In this case, our family has been gluten-free for one year and sixty days, so all rolls, croissants, toasts and crackers will remain in their baskets and platters to leaven others while we go for the “other” stuff.
Contradictions, juxtapositions and elimination of hunger are all within reach at a well stocked breakfast buffet.
Why are there tomatoes and cucumbers at the end of February? Where do they come from?
They are certainly not in season, but I am going to eat them anyway. Not to propel conventions of year-round demand, but to make up for the lack of fresh produce and the overabundance of gluten products. Breads, pastries and cereals make up 1/3 of the offered food supply and other items may have questionable spices which can lead to cross-contamination, much to the ignorance or unknowingness of the gluten-unaware.
Why aren’t there seasonal vegetables?
Carrots, cabbage, potatoes, parsnips, squash, sauerkraut… they could all easily find space on the counters and could be harvested and stored locally, making transportation less of an issue and freshness the main concern.
Why not reduce packaging?
Rather than small, individual serving size plastic containers of yogurt, why not offer it in bulk? In an attractive bowl with a ladle, so everyone could choose their amount of food and not of packaging waste?
Where are the organics?
Society is making a slow shift in terms of appreciating health food, that which is grown without chemicals, in other words – nutrient-dense fruits, nuts, vegetables and meats that are raised organically. Time sees us now with organic products labeled as specialty foods, when in fact healthy food should/could be available for us all.
Why so much plastic?
Decorations should be beautiful and pleasing to the eye. Cheap and colorful are not the factors one should strive for, neither in business, nor in the home.
Bottom line: quality over quantity makes the difference – at the breakfast buffet and in everyday life, all the time.
Eat modestly, the least processed possible.
Drink modestly, without artificial colors or sweeteners.
Live modestly, with just as much as you need, not a morsel more.