I got into a couple of interesting discussions on Facebook last week, specifically about an article entitled You Are What You Eat: A Food Blogger’s Dilemma, in which the author, Jamie Schler, laments the increasing presence of processed foods and craft projects masquerading as recipes on many food blogs. She asks if food bloggers should be responsible for promoting healthy, home-cooked food, or is the genre devolving into a get-rich-or-at-least-lots-of-attention-quick scheme. I, for one, am completely on board with her point (in case you couldn’t tell from my paraphrasing back there). There are SO many food blogs out there these days, and all are in a very real way in competition. And when you spend time and energy trying to come up with creative recipes using real food, writing something intelligible about it, and posting it, it’s downright frustrating to see newer, flashier blogs getting more attention for making Oreos look like mice or whatever. It’s also a surprising trend given how much we hear and read these days about eating more local and organic foods, which I do think is happening. Even in standard grocery stores in the United States, you’ll now see “Locally Grown!” signs, and farmer’s markets are getting bigger and busier. It just doesn’t make sense to me, in a time when better food is becoming more available, why anyone would want to load up on food dyes and chemical preservatives.
All that said, I have a Rice Krispie treat recipe for you today. It basically flies in the face of everything I just wrote, but sometimes life is like that. So let’s just agree that it’s important to recognize that some things are occasional treats. Like processed cereal (although really, Rice Krispies aren’t so terrible in the scheme of things – at least they don’t have a ton of added sugar) and marshmallows (which I really do love, and if I had a stand mixer I would totally make them myself, thus making them ok).