S2 Edition #12 Stir Fry Vietnamese Noodle w/Cuttlefish (Mực Nang) Rooftop Cooking in Saigon (Vietnam cuisine)

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My Kitchen Goals for Season 2

*Use fresh, locally-grown, whole foods, that are unprocessed and grown without the use of chemical fertilizers, antibiotics, growth hormones, GMO, herbicides or pesticides.

*Choose recipes from around the world with menu diversity of mostly plant-based dishes.

*Cook with the idea "Food is Medicine" and "Eat to Beat Disease" ... that everything prepared & served is based on the idea that all we consume either feeds or fights disease.

*Include dishes that are anti-inflammatory and exclude or minimize processed low-nutrient junk foods that cause inflammation such as refined sugars or other unnatural additives that are toxic to humans.

*Focus on wild-caught fish and clean animals raised by methods producing healthy animals through natural farming and feeds, such as grass-fed or grazing animals.

*Recognize that individuals have unique food needs.

*Care about the people who grow and provide our food.