Cook your own food: The case for making your own meals every day.

Cooking your own food: Why taking control of your kitchen protects your health

The recent controversy surrounding Campbell’s has unsettled many people who rely on packaged meals as part of their weekly routine. A leaked recording of senior executive Martin Bally, shared widely online, has raised disturbing questions about the quality of some processed foods on supermarket shelves.

His alleged remarks about bioengineered meat, 3D printed chicken and ingredients he claimed he would never feed his own family sparked outrage, not only because of the disrespect shown toward customers but also because of the suggestion that products designed for everyday households may contain elements that even those involved in the industry prefer to avoid. Whether the case continues to grow or reaches a quick settlement, it has renewed a discussion that affects families everywhere. What are we really eating, and how much control do we have over it.

In many places, especially across the Caribbean and among diaspora communities, home cooking has always been a trusted way of caring for oneself. Over the years convenience foods have grown in popularity, promising flavour and speed at the expense of transparency. When a senior figure within a household brand is recorded describing the company’s meals as unhealthy and intended for people who have fewer choices, the shock is real. It highlights something important.

When you cook for yourself you know exactly what goes into your body. You decide the quality of the ingredients. You decide the fats, spices and salts. You choose whether it is fresh, frozen or preserved. You choose whether it supports your health or undermines it. No lawsuit or corporate statement can change that fundamental truth.

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“We have s–t for f–king poor people. Who buys our s–t? I don’t buy Campbell’s products barely anymore,”

“It’s not healthy now that I know what the f–k’s in it.”

“Bioengineered meat, I don’t wanna eat a piece of chicken that came from a 3-D printer.”

“F–king Indians don’t know a f–king thing,”

“They couldn’t think for their f–king selves.”

– Campbell’s Vice President and Chief Information Security Officer Martin Bally

Taking back control through home cooking

Cooking your own meals is one of the most powerful acts of self-care. Many people believe that food companies will always follow high standards, and many do. Yet controversies show that relying entirely on processed foods places your trust in people you have never met and in systems you cannot see. Preparing your own meals removes the guesswork. The vegetables on your counter are the same vegetables going into your pot. The chicken you season is the same chicken you will serve. The flavours come from herbs, fresh ingredients and choices you make in your own kitchen.

This control leads to healthier eating. Many packaged soups and ready meals rely on chemical additives for taste, colour and shelf life. Some include meat substitutes or engineered ingredients to cut costs or increase volume. When those who work inside that world express discomfort with what they see behind the scenes, even if the company later distances itself from those comments, it still encourages careful thought. Cooking at home allows you to move away from questionable ingredients and build meals around whole foods that nourish your body.

Why home cooking protects your health

There is clear evidence that preparing your own meals encourages healthier outcomes. Home cooked dishes tend to have less sodium and sugar than packaged alternatives. People who cook regularly also tend to eat more vegetables, lean proteins and whole grains. They enjoy better weight management and more stable energy levels because their meals are balanced rather than engineered for long shelf life or intense taste.

Cooking at home helps you avoid hidden additives. Many ready meals contain preservatives, thickening agents, artificial flavours and stabilisers that appear harmless on labels but do little to promote health. By preparing your own food you eliminate the possibility of unexpected elements such as fillers or experimental protein products. You decide what protein sources you prefer. You decide what oils you trust. You decide how fresh your ingredients should be.

It also helps you avoid consuming food that workers within the company may not feel safe eating themselves. In the Campbell’s case the recording included statements that the products were unhealthy and intended for people who had limited alternatives. Regardless of the ongoing legal fight, the message many consumers received was simple. If someone within the company refuses to eat the food, why should you place that food on your table.

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Cooking as an investment in your future

People often underestimate the long-term value of home cooking. They may believe they lack time or skill. Both concerns fade with practice. Learning to prepare simple meals takes less time than many expect. A pot of lentils, a vegetable curry, a baked chicken dish or a fresh soup can be prepared faster than ordering delivery and arriving at a sensible price. Cooking becomes more efficient with repetition. You build confidence in your ability to feed yourself well. You learn how ingredients behave. You learn how to balance flavours. You learn how to transform staples into nourishing meals.

Home cooking also saves money. Whole foods cost less than branded convenience items, especially when purchased seasonally. By preparing your own meals you stretch each ingredient further. A bag of rice, a pot of stewed beans and a tray of vegetables can produce several meals for the price of one or two processed alternatives. You reduce food waste because you cook only what you need. You adapt recipes based on what you have. You gain a sense of independence that no packaged product can provide.

Strengthening family life through shared meals

Cooking together strengthens families. Children who observe meal preparation grow up understanding what real food looks like. They learn skills that benefit them for life. They also learn to distinguish between whole ingredients and processed products. When your household gathers around a pot of food you prepared with intention, you build a healthier relationship with eating. The meal becomes more than calories. It becomes connection, care and memory.

Cooking at home supports cultural identity as well. Across Trinidad and Tobago and the wider Caribbean many of our best dishes are rooted in our history. Pelau, callaloo, curries, soups and ground provision meals all reflect traditions handed down through generations. Using packaged soups or ready-made bases weakens that link. When you cook from scratch you honour techniques passed down from the people who taught you. You keep flavours alive. You preserve cultural knowledge.

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A healthier response to uncertainty in the food industry

The controversy involving Campbell’s arrived at a time when many people already question what is happening behind closed doors in the food supply chain. Some consumers worry about bioengineered meat. Others worry about the use of 3D printing technologies. Many are concerned about additives and chemicals used to mimic flavour. While companies may insist that their products meet regulatory standards, the fact remains that your health is your responsibility. Home cooking offers certainty in an uncertain world.

Preparing your own meals does not mean avoiding all packaged goods. It means using them thoughtfully and supporting your diet with real ingredients whenever possible. It means reading labels carefully. It means preferring fresh produce from your local market. It means choosing meat from sources you trust. It means using your kitchen as a place of empowerment rather than reliance.

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Choosing a better path forward

The fallout from the leaked recording will continue to unfold, and courts will decide whether the allegations hold legal weight. Yet for ordinary consumers the most important lesson is already clear. Your health is too valuable to depend on convenience alone. Cooking at home protects you from the hidden corners of the food industry. It helps you avoid ingredients you do not recognise. It keeps your meals clean, natural and suited to your needs.

Every time you chop an onion, wash a pepper, peel a carrot or season a piece of chicken, you reclaim authority over what enters your body. Every homemade soup replaces a can of uncertainty. Every home cooked meal strengthens your relationship with food. This is not about fear. It is about awareness. It is about choosing the option that supports your future rather than risking your wellbeing for convenience sold in bright packaging.

Cooking your own food is a commitment to yourself. It brings better health, better flavour and better peace of mind. In a world where even senior executives can be caught admitting they avoid their own company’s meals, the kitchen becomes the safest place to safeguard your wellbeing. When you prepare your own meals you know what is in your food, and you know it supports the life you want to live.

https://nypost.com/2025/11/24/business/campbell-soup-exec-belittled-poor-customers-spewed-racist-hate-about-indian-employees-lawsuit