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Wedding cake

As a bride-to-be, I’m in the process of cake shopping for our wedding. Those of you who know me can imagine that this is particularly entertaining for me, as I’m a marketer by trade, and used to help my grandmother make wedding cakes.

So I was a little taken back when one bakery refused to make me a sugar free cake, saying “We only make ORIGINAL recipes here.”

I mean, I get it, no one wants to walk into their store, expecting one thing and getting another. At the same time, we’ve learned a few things since 1965 (when this particular bakery originated), like that margarine is worse than butter, that high amounts of sugar and fat can harm you, that certain color dyes can cause harm or death. ¬†And, of course, we know people various diseases and disorders, like hypoglycemia and diabetes, shouldn’t eat certain things.

And I’m also sure that ORIGINAL recipe went through many renditions, somewhere along the line, prior to becoming the recipe it is today. So, it’s not the original recipe; at some point, you all just decided it was great and quit innovating.

The reality is, there is a place for novelty and nostalgia, but to refuse to change is to refuse progress and discount all of the things we’ve learned. We have to be open to changing our food and recipes, as hypoglycemics or just regular people, as we learn more about the impact of those foods on our bodies.

As one of my favorite teachers once said, “The only way to coast is downhill.”

 

 

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