It’s approaching six o’clock, and I’m still standing in front of the fish counter in my grocery store. Soccer practice is in an hour, and I’ve got to get my children some dinner before that. And here I am, caught listening to a debate between the tuna steak and a fish stick that I’m trying to decide upon.
“Choose me,” says the tuna. “I have wonderful omega-3s!”
“You’re tainted with mercury,” says the fish stick.
“You’ve got nothing to boast about,” sniffs the tuna. “You’re nothing but a bunch of fat-laden batter.”
“I’m fast, and easy to prepare,” retorts the fish stick. “Just throw me and my mates on a pan and pop us in the oven. You, however, will need to be seasoned or sauced, while the kids give up and reach for the snack bars while they lace their soccer shoes.”
“Hot and fast doesn’t make you healthy,” snaps the tuna. “I’m a heart-healthy option that will feed their brains. “The U.S. Food and Drug Administration calls fresh fish a high-quality source of protein, low in saturated fat, and a contributor to heart health—and to her children’s proper growth and development."
“More like, you’ll stunt their brains,” the fish stick says snidely. “Don’t you remember the hoopla over the mercury in tuna? The FDA says I’m made from fish that’s low in mercury."
“With all the batter that covers you, I’m not even sure you QUALIFY as fish,” the tuna hisses.
“The kids like me better than you,” the fish stick says. “She doesn’t have any problems getting the kids to eat me for dinner. And you know they don’t have much time for dinner tonight.”
My hand drifts toward the fish sticks.
“No!” screams the tuna. “Don’t sell out your children’s health for the sake of convenience! I have omega-3s!”
“I’m low in mercury!” says the fish stick. “And I taste great with tartar sauce!”
“He’s…junk food!” the tuna says.
“He’s contaminated!” retorts the fish stick.
I sigh and check my watch. Unable to decide, I give up and head to the deli counter to grab a roasted chicken. Fast, tasty, and ready to serve, I think. Plus, no discussion about mercury.
“Is that chicken organic?” whispers the lettuce as I walk to the register.
—Erin Gudeux, senior project leader, Sensory
Previous
Post a comment
Comments: