On any given weekend, Kathy Murray can be found ensconced in her kitchen, perfecting her sourdough bread, freezing a week's worth of meals made from "as close to the earth as possible" ingredients and cooking up fresh fish and produce from her local farmers market near Pocantico Hills, New York. She did not learn this at home.
Like millions of her fellow baby boomers born between 1946 and 1964, Murray was raised by parents who had come of age in an era where food was often bland, not always abundant, certainly not a vehicle for pleasure and frequently packaged for convenience. While they were grateful for the solid, if uninspired meals their mothers put on the table, boomers hungered for more. Murray, and many like her, took matters into their own hands and reclaimed the kitchen as a source of joy, relaxation, creativity and, increasingly, health.
Step away from the sugary cereal, and wave goodbye to good ol' white bread. A new survey conducted by Harris Interactive for Whole Foods Market reports that more than four out of five Baby Boomers say they are now more concerned with what foods they eat, read nutrition labels more closely today, and have a better understanding of how their food is produced than they did 30 years ago.
The survey, conducted online in June, asked 1,349 adults ages 46-64 about their shopping and eating habits now, versus in 1980 (the year Whole Foods was founded), reveals a trend toward increased interest in minimally-processed fare.
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