
I’m down here in my prayer shack working to claim a few minutes- maybe even an hour or more- away from email and phone calls. It’s Friday afternoon and my two sermons for the weekend are finished. I came down for a cup of tea, to make a fire in the wood stove, and to listen to the rain fall on the tin roof. I love it here in my little hermitage. It is peaceful. There are woods outside all of the windows and my faithful cat Wobbles (he’s really more of a dog than a cat) sits outside and waits for me. In inclement weather he hides out of the rain under the shed. I’ve tried to invite him into this 80 sq. ft. space but it’s too tight for him. He yowls at the door until I let him out.
It was about 48 degrees when I arrived a while ago. Because the space is so small it only takes about 20 minutes to get a roaring fire going that heats the place up to toasty warm. The thermometer on the wall tells me that it is now 71.
This is Part 2 of my Plan 2026. As I wrote in Part 1, each year I come up with a challenge to stretch myself. Not a resolution, per se, but a challenge to see what it is like living in some different capacity. I hinted around in the Part 1 post at this year’s challenge and am ready to “speak” to it, now, with some clarity.
The 2026 Plan: In 2026 I will not consume any ultra processed foods.
On the occasion that I am a guest in someone’s home or church, I will eat the foods that are prepared for my enjoyment. My aim is not to be elitist or judgmental about others’ food choices or to eschew hospitality, but to create some parameters for myself when I am the one standing at the stove or pushing the cart around the grocery store. I don’t see this an an expression of “orthopraxy,” (a form of disordered eating) as much as a social experiment, kind of like when I tried living for a month and feeding my family on the amount of money given to a family of 4 in SNAP benefits. I do believe that there will be health benefits for me in this and, if I happened to lose some weight or lower my blood pressure or cholesterol in the process, I would not complain. But that’s not the sole goal.
Before I explain more about what it means not eat ultra processed food, let me add that this post will not be put on Facebook or shared widely. This blog has but a few subscribers and so it’s more of a record for me than some great announcement or news that needs to be broadcast across the diocese. It’s personal, but there is something about a handful of subscribers that can keep one accountable. (I also prefer writing when I think that someone besides me is going to read what I write- it is oddly motivating knowing that someone is out there, but not so much that I tend to the finer points of grammar or punctuation…sorry.)
So what makes food processed, minimally processed or ultra processed?
Corn on the cob is not processed.
Peas in the shell, broccoli on the stalk, eggs from the neighbor… are not processed. They are foods that are “just like God made ’em.”
Minimally processed foods are those that have been “handled” but without the addition of anything besides their own ingredients, like…
Cornmeal (corn ground into meal)
Whole milk that has been pasteurized.
Beef from the farm down the road that has been slaughtered, inspected, and aged in the butcher shop right on the premises.
Those are pretty easy.
Marion Nestle, author of What to Eat (2007) and What to Eat Now (2025) explains other categories as have been determined by NOVA, the brainchild of a Belgian nutritionist. Unprocessed and Minimally Processed foods are the first category. Then there are Processed Culinary Ingredients (oils, sugars, butter, flour, salt). The third category is Processed: canned, fermented, cured and cooked foods (often with processed culinary ingredients added) and the fourth category is Ultra Processed: industrially manufactured products usually containing nonfood additives used cosmetically to impart color, flavor or texture, along with culinary processed ingredients. (What to Eat Now, Marion Nestle, North Point Press, 2025,pg. 28-29.) Think Pop Tarts. Frozen macaroni and cheese. Tater tots. Doritos. Most brands of ketchup and other beloved condiments.
Nestle goes on to say this: “Ultra processed foods are industrially produced, contain additives that you cannot easily find in supermarkets, and are designed to be irresistibly delicious…If you are not sure if a food is ultra processed, consider whether you could make it in your home kitchen. If you can, it is unlikely to be ultra processed.” (pg. 29)
Nestle’s book is 750 pages long. Its subtitle is “The Indispensable Guide to Good Food, How to Find it, and Why it Matters.” I won’t give you more of Marion Nestle here, but I commend the book to you.
Putting food on the table that is minimally processed has a number of benefits, as I imagine them:
Food cooked from its “whole” state is generally more affordable.
The process of “cooking from scratch” requires us to slow down a bit. The “convenience food” industry developed as our time at work and away from home became greater and greater, because of societal demands. Because of my job, this “slowing down” comes by spending most of my day off in the kitchen, preparing food for the week ahead. I love it. The radio is tuned to the classical music station WHYY in Philly, the kitchen warms up, and at the end of a long morning I have most of the week’s food prepped and in the fridge (ask my husband about the threatening sticky notes that say “for Wednesday dinner! Don’t eat!, etc.)
Eating whole foods is better for one’s health. I’m not a scientist but I am pretty sure that brown rice is better for you than Cheetos, and a bowl of steel cut oats with a little almond butter is going to do you better than a frosted blueberry Pop Tart.
I’m looking forward to working my way through Nestle’s updated version of her book so I can understand more about what is, now, mostly intuition for me.
I have been known to enjoy a Pop Tart from time to time, mostly on the trail, but overall, I don’t think that this will be too difficult. It has, already in just the first week of 2026, gotten me to look more closely at labels and to put some things back on the shelf: a brand of pasta that I usually buy has some preservatives added to it, lots and lots of foods have added sugar in them, and, if there are ingredients that I can’t pronounce or buy to add myself to the food that I’m cooking, it’s not coming home with me.
Let’s see.
A few updates from time to time maybe, but that’s the Plan 2026: Little House on the Prairie meets my Mechanicsburg Kitchen?
















































