27 July 2026

It’s true. There are few foods I don’t enjoy eating, but this licorice-tasting bulb is on my [very short] list. You may love it (my mom certainly did) and I’m happy for you.

But after getting it in my former CSA lots of times, and now receiving it as a gift from my sister, I’m forced to use it. You know I can’t stand food waste!

Over the years, I’ve added fennel to a stir fry or made a thinly sliced fennel and apple salad. I actually really enjoy that one and plan to make it today (the secret is lemon juice).

Why do I bother? Well, I want to like it. I know it’s a uniquely beneficial source of water and fiber. The phosphorus, calcium, iron, zinc, manganese and vitamin K in fennel help develop and maintain strong bones (which I really need to do right now). Its fiber, potassium, vitamin B-6 and folate help regulate blood pressure and promote heart health (#1 cause of death).

I also want to be a role model. I’m not great at sports, music, history or calculus (never actually took it), but I like to think I am good at trying new things. I once went to a bug tasting reception at the Jacob Burns Film Festival!

We can all do this (to be clear, I’m not specifically asking you to eat ants and crickets). Exploring different [whole plant] foods is a gateway to trying new things in life. That’s why I’ve always emphasized this with youth and developmentally disabled clients. The magic happens outside our comfort zone.

On a physiological level, adding variety to our diet is good for the health of our gut microbiome…which is HQ for everything that goes on in the body.

In The Conversation, Nicholas Archer and Astrid Poelman share some strategies that can help you learn to enjoy foods you currently don’t.

What foods do you hate? Are there any you think would be worth getting to know a little better?

If you know a “choosy” eater who may benefit from reading this or working with me, please forward my info.