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We Are What We Think and What We Eat

Roger Dufau

Pages: 308
ISBN: 978-145751-540-8
List Price: 15.95
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Edition: Perfectbound

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We are all familiar with the expression, “You are what you eat”. In fact, we can say “We are what we think and what we eat”.
This is not an original concept by any means. In truth, it belongs to the teachings of the Christ. However, by adding just four words, it is even more relevant to our time, right now.
What do you call you? What defines you? What are the key substances and the myriad of elements that make up you? What is the source of that you? Going further, what is the source of that you — behind your mother and father and ancestors going back for generations? We end up with two important questions. What is the true nature of life? What is our own unique purpose in life? Those questions have been asked, debated, and turned upside down endless times. Let’s face it. There are no definitive answers to these questions. Not yet, anyway. The answer lies within each of us. It can only be what makes sense to your or my own intelligence or our personal perception of those esoteric questions. Spiritual teachings point out that we are made up of three things: body, mind and spirit. Let’s assume for the moment that mind and spirit exists. Let’s even agree with the discipline of a scientist who will not express any opinion, let alone publish scientific findings, unless it can be proven time and time again, under rigorous methods and conditions. When it comes to food, we can easily agree that there is an enormous amount of proven science to justify what is indeed good for us, and what is not.
However, the changes that such findings manage to accomplish are small for the population at large. Only a small percentage of the population seems to understand the importance of eating well and taking care of their bodies.
We Are What We think and What We Eat is an autobiographical work, exploring the link between food and every part of our lives. From the time he was born, Roger Dufau has been immersed in a culture of food and flavors – coming straight from the heart.
He tackles tough and often controversial topics, from genetically modified crops to our reliance on prepared and fast foods. These things, he contends are making us sick – as individuals and as a society.
In short, he says, our choices are creating our reality. We cannot run away from the challenges that confront us. He celebrates a renewal of the world and the revival of eating well, buying locally and working in harmony with the earth.

A noted restaurateur and chef, Roger Dufau has owned and managed more than a dozen restaurants and eateries in three continents, including Maison Basque in Toronto and Panache in Hobart, Tasmania. In 1968, he and his mother established the popular Le Petit Gourmet in Toronto. Originally from the Basque region of France, Roger feels it is not only important to nourish the body, but also the spirit. He is a regular contributor to the Faith page of the Guelph Mercury, a daily newspaper in Southern Ontario. He lives with his wife, Kathleen, in Elora, Ontario, where, together, they operate Drew House, a popular bed and breakfast, known for hosting spiritual retreats, seminars, cooking classes and community events. He has one son, Olivier, who resides in British Columbia. We are What We Think and What We Eat is his first book.

Roger’s ever-popular cooking classes, held periodically throughout the year, draw people from near and far. They come to learn his techniques, listen to his stories and enjoy great food. One of Roger’s favourite things to do is to conduct bilingual cooking classes for area high school students who come to Elora for a unique French experience. In 2008, Roger won a coveted Golden Whisk Award for his beef bourguignon. Each year, the Toronto Star presents this national award for the ten best recipes in Canada. He partners with area universities to bring dignitaries, prominent politicians, and great thinkers together at Drew House. In 2009, he worked with food activist Anita Stewart to host a day-long retreat with more than two dozen chefs, food writers, government officials and area growers and cheese makers. Most recently, he hosted a group of Asian journalists for an afternoon of cooking, demonstrating his memorable Gateau Basque.