I Don't Refrigerate My Ketchup And You Shouldn't Either

I Don't Refrigerate My Ketchup And You Shouldn't Either

No this isn't really an article about ketchup
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DISCLAIMER: If you expect to read an entire article about a bottle of Heinz, you are about to be severely let down.

You read the title right, I, nor does my family, refrigerate their ketchup bottles. It always kind of had to do with the concept of keeping our cold food cold and hot food hot, but that is absolutely besides the point. Look it up people! Contrary to popular belief, a ketchup bottle is not required to be refrigerated. (Just think about all those room temperature bottles sitting on the tables of restaurants legitimately EVERYWHERE). So you may think I'm a weirdo (I mean, in part, you're not wrong), but to each their own. Maybe I do things a little differently, but just because it isn't your way, doesn't mean it's wrong. That doesn't mean you shouldn't carve your own path.

We hear it time and time again; you can be anything you want to be, as long as we work hard to get there. We'll even hear that it may be difficult to get there, but sometimes we aren't clued into the concept that the destination we strive to reach may not have a path associated with it yet. Perhaps it is you who has to create it. A linear path is boring, so go explore, go design, go make the most of this world. In doing so, you are shaping yourself and your own character, your own identity. If we followed the same path as the person before us, we would be stripping ourselves of innovation. In short, we'd be really freaking boring.

Why are we so quick to follow the leader? Why do we take the shortcuts? Why don't we trust ourselves in discovering some really amazing things in this life? I invite you to take a step out of your comfort zone and see this world from a different vantage point. I encourage you to trust your gut and go after what you've had your eye on for all this time. I applaud you for knowing that any journey will take time and great effort and that what you put in is what you get out, but that has not seemed to stop you yet. Along the way, you may turn heads; people may question your motives, some may be envious of your courage, but whatever you do, do not second guess the fact that you are not a sheep in the herd. You are leading the way to so much more.

Attached to this is appreciating that other people are carving their own paths as well and that we cannot get everyone to be on board with our ideas. In attempting to do so, I'd absolutely be dispelling what I've written about sticking to your guts for the past three paragraphs. So yes, there are a million ways to get from Point A to Point B. Some may seem practical, some may seem longwinded, some may require creativity, and some may be difficult to envision, but each invites us to take on a new perspective, to see life through a different lens. This breeds the opportunity to learn from other human beings, a chance to see what sets their heart aflame. This is where we take a step back from our routines and our sense of normalcy and see the world through the eyes of someone else. This is where we master the art of compromise, put away our stubbornness for awhile and see how two ideas can merge together to create another innovative opportunity.

In my short 22 years, I learned early that if my options are slim, I can create my own. If my values are not matched with the world I am surrounded by, make a change. If my path and your path cross over and we don't get along, tell me about it, so I can learn and gain more understanding for this big, vast, place we live in. So really, try this whole ketchup thing. Be your own person. Don't be afraid to slip away from these hypothetical standards that we hold ourselves to. Set yourself a part and go after whatever it is you've been eyeing. You'll only be mad at yourself if you don't. And on the real, try not refrigerating your ketchup, it really is quite liberating.



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Grape Prices Are Making Me W(h)ine, And You Should Too

The problem runs deeper than you think.
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“$10.81.”

I stared at the Safeway cashier with my bloodshot eyes, and then back at the one pound bag of conventional red seedless grapes on the conveyor belt. My eyes darted to the screen, where to my surprise, the item was correctly scanned. Dreary from a long night of studying, I shoved my card into the chip reader, and left in a state of confusion with an exorbitant bag of Chilean grapes in my hand.

My impulsive, after-midnight snack choice soon became the opener for every conversation I had. My friends and family were also in disbelief, thinking that grapes should only cost about four to six dollars per pound. My curiosity got the best of me, and between study breaks, I searched for reasons on why my grapes were so expensive.

Chile is one of America’s top suppliers for agricultural products, and the highest import category includes grapes. Part of the Patagonia region, southern Chile’s coast is surrounded by the largest number of glaciers in South America. Chile relies on freshwater reserves from glaciers for agriculture since they have a dry climate that receives low precipitation.

However, climate change has caused glaciers to melt at astonishing rates, and Chile is suffering the effects. The issue’s severity was apparent after a 1,148 foot-by-1,247-foot chunk of Grey Glacier in Torres del Paine National Park broke off in November 2017.

Chilean farmers are struggling to supply enough water for their crops, especially grapes. The crop can survive with minimal watering but consequently won’t produce much fruit, which could explain the 8% decrease in Chilean companies exporting grapes in 2017. With fewer grapes, the law of supply and demand will result in an increase in price so long as demand remains constant.

Grape scarcity added to shipping and distribution costs inevitably makes Chilean grapes more expensive. Add that to the markup supermarkets place on their products, and you get an obnoxiously priced pound of table grapes.

I’ve always been aware of climate change, but if this hypothesis is true, then the effects extend beyond the environment. The economic and societal impacts have already taken place, and it’s only a matter of time before these changes are too obvious to ignore.

We as consumers should be concerned for the reasons behind this spike, and critically think about the factors that influence how our produce is made, shipped, and priced. Expensive conventional fruit should elicit more than an evanescent surprise, which is why this is a topic worth discussing.

Cover Image Credit: Photo by Kym Ellis on Unsplash

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Global Annatto Consumption Market Report Till 2021

Global Annatto Consumption Market by Manufacturers, Countries, Type and Application, Forecast to 2021 Report by DecisionDatabases.com
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The latest trending report Global Annatto Consumption Market by Manufacturers, Regions, Type and Application, Forecast to 2021 offered by DecisionDatabases.com is an informative study covering the market with detailed analysis. The report will assist reader with better understanding and decision making.

Annatto is an orange-red condiment and food coloring derived from the seeds of the achiote tree. It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. The color of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. Annatto and its extracts are now widely used in an artisanal or industrial scale as a coloring agent in many processed food products, such as cheeses, dairy spreads, butter and margarine, custards, cakes and other baked goods, potatoes, snack foods, breakfast cereals, smoked fish, sausages, and more. In these uses, annatto is a natural alternative to synthetic food coloring compounds, but it has been linked to cases of food-related allergies.

This report focuses on the Annatto Consumption in Global market, especially in North America, Europe and Asia-Pacific, Latin America, Middle and Africa. This report categorizes the market based on manufacturers, regions, type and application.

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Market Segment by Manufacturers, this report covers

· DDW

· Hansen

· FMC

· WILD Flavors

· Kalsec

· Vinayak Ingredients

· Aarkay Food Products

· AICACOLOR

· Biocon del Peru

· Zhongda Biological

· Guangzhou Qianyi

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Market Segment by Regions, regional analysis covers

· North America (USA, Canada and Mexico)

· Europe (Germany, France, UK, Russia and Italy)

· Asia-Pacific (China, Japan, Korea, India and Southeast Asia)

· Latin America, Middle and Africa

Market Segment by Type, covers

· Oil-Soluble Annatto

· Water-Soluble Annatto

· Emulsified Annatto

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Global Food Flavor Enhancer Market by Manufacturers, Regions, Type and Application, Forecast to 2021 @http://www.decisiondatabases.com/ip/13218-food-flavor-enhancer-industry-market-report

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