03/04/2026
April 4, 2026
This isn’t a new thought for us.
If anything, it’s something we’ve 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 it’s handled. The things people don’t 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 that’s been overused until there’s barely anything left in it.
Processes that turn something real into something easier to scale, store, and sell.
It’s not even hidden. It’s just… normal.
And that’s the part that stays with you.
Because when you really think about it, you’re not just eating food.
You’re eating everything behind it. The way it was raised, handled, and processed.
“You are what you eat” 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 shouldn’t be the only thing we look at.
At some point, choosing food becomes something else too.
A choice about what kind of system you’re supporting.
And what you’re okay putting into your body, every day.
Anyway. Just putting this down.
Adimas
Co-founder, Bali Forages
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