03/04/2026
April 4, 2026
This isnât a new thought for us.
If anything, itâs something weâve been sitting with for a long time now.
Long before any of this started⊠this was already bothering us.
The way food is produced. The way itâs handled. The things people donât really talk about.
Somewhere along the way, food stopped feeling like food.
It became labels. Numbers. Shelf life. Margins.
And we stopped asking the simplest questions.
Where did this come from?
What lived before this?
What was it fed?
Who handled it?
And the more you look into it, the harder it is to ignore.
Animals raised too fast, fed things they were never meant to eat.
Soil thatâs been overused until thereâs barely anything left in it.
Processes that turn something real into something easier to scale, store, and sell.
Itâs not even hidden. Itâs just⊠normal.
And thatâs the part that stays with you.
Because when you really think about it, youâre not just eating food.
Youâre eating everything behind it. The way it was raised, handled, and processed.
âYou are what you eatâ sounds simple.
But it goes further than that.
You are what your food ate.
You are where your food came from.
You are the process behind it.
And taste still matters. It always will.
But it probably shouldnât be the only thing we look at.
At some point, choosing food becomes something else too.
A choice about what kind of system youâre supporting.
And what youâre okay putting into your body, every day.
Anyway. Just putting this down.
Adimas
Co-founder, Bali Forages
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