One of our wonderful customers sent us an amazing article this week that I just have to share. Its a short read telling the inspiring story of Eric Fair on Good.Is. Once a homeless addict, Eric now runs as a way of turning around his life.
“I think a lot about my past,” Fair says. “But that’s the most peaceful time that I have, when I’m running. I’m in another world.”
Eric was introduced to running by an organization called Back On My Feet, an innovative non-profit organization that promotes the self-sufficiency of homeless populations by engaging them in running as a means to build confidence, strength and self-esteem. Wow. Simply brilliant.
The circumstances of homelessness come in all shapes and sizes yet the psychological effects are often similar. While some programs honorably seek to provide the basic necessities of food and shelter, I see Back On My Feet as a rare program addressing those personal challenges which so often portend to be insurmountable obstacles for change. Members like Eric participate in a comprehensive program that offers connections to job training, employment and housing. These benefits are earned by maintaining 90 percent attendance at the morning runs three days a week for our six to nine month program.
We get to hear about amazing programs like Back On My Feet through our giving program where our customers collaborate with us to suggest and annually vote on changemakers that FEARLESS will support with a gift of chocolate and portion of yearly earnings. We gather these stories throughout the year and each December we invite those who have made suggestions to vote among us choosing a single champion to offer our primary support.
If you know of an amazing changemaking individual or organization and you’ve purchased a FEARLESS chocolate bar please write us about it through the Giving section of our website.
An article posted today on Tree Hugger surmised that we may very well indeed be entering a period of cacao scarcity in coming decades, which is a good reason to start stocking up on Fearless Chocolate NOW!
While we do work very hard with our suppliers to ensure that our bean sourcing is managed sustainably, it’s entirely possible that all of the climate change deniers about to take office in the house could have a previously unforeseen effect on our favorite food. Luckily our bars are “shelf-stable” i.e. “last” for 2 years from their production date, so we have bought ourselves a little time in that department
Food is a drug. This is point I’ve often made in many discussions regarding nutrition. Each bite of food contains chemical information that can affect our bodies in myriad ways, albeit some more dramatic than others.
THIS article explores how the foods we eat often leave digestive remainders which mirror or mimic the neurotransmitters in our brain:
The chemicals in the food that you eat will only act upon your brain if in some way those chemicals resemble an actual neurotransmitter or otherwise interact with a biochemical process in your brain that influences the production, release, or inactivation of a neurotransmitter. These â€œactiveâ€ ingredients deserve close scrutiny.
How is it possible that plants and humans use such similar chemicals for normal, everyday functions? Plants produce chemicals that are capable of affecting our brain because they share an evolutionary history with us on this planet. Even primitive one-celled organisms produce many of the same chemicals that are in our brains.
Also, the last word in the article is “chocolate”, so that got our attention
THIS article explains some of the basic principles of molecular gastronomy within one scientists study of reproducing the orange flavor (one of natures most distinct flavors) using foods that are not actually oranges:
â€œOrange is quite difficult to make,â€ Lahousse told me. â€œFirst we said, â€˜Which are the flavor components? What are the key odorants? What other products could we use to replace those key odorants? What products do we have locally to recreate the orange?â€™â€ This may sound like conceptual cooking, but bioengineering an orange was not a theoretical project. Lahousse says itâ€™s possible to replicate some of the flavor-packing that OJ makers do in the confines of your own home.