By Kristina Vassileva

Growing up in Bulgaria, living in Italy and Austria, and now spending almost five years in the U.S., I’ve experienced diverse food cultures.

While I respect the norms and lifestyles in each place, I can’t help but notice the contrast in food quality and the overwhelming emphasis on diet labels here in the U.S.

I have written about how rigid cultural norms can divide us in the past. What stands out to me now is that this same rigidity is embedded in dietary choices as well.

In Bulgaria and other Eastern European countries, the cuisine is simple, influenced by Turkish and Greek traditions. Dishes like shopska salad (a mix of tomatoes, cucumbers, onions and feta cheese) or sarmi (cabbage rolls with minced meat and rice) were part of my everyday meals. White bread and white rice were never a concern in our household.

In fact, many of my family and friends in Bulgaria are really healthy, despite consuming what might be considered less-than-ideal foods here.

When my husband and I visit Greece, especially in the summer, our dinners usually consist of grilled fish, often wild-caught, with a side of bread, salad and a splash of olive oil. It’s a meal so simple, yet incredibly flavorful and nourishing. Having a little ouzo with it is a regular part of the meal, and it’s not seen as indulgent but just a part of the culture. The beauty of it is that such meals are not only delicious but also quite nutritious.

In Italy, pasta is a staple. It is often enjoyed daily, yet you’ll find simple, delicious pasta made with just a few fresh ingredients like “aglio, olio e peperoncino” (garlic, olive oil and chili flakes), tomatoes, garlic and olive oil.

That being said, I acknowledge that food in Europe has become more expensive over time, especially compared to local salaries. While food was once affordable, rising prices now often make it harder to access fresh, healthy options without spending a premium. This isn’t unique to Eastern Europe — it’s happening across Europe. In this sense, both Europe and the U.S. have similar challenges.

Still, when I compare the costs and quality of food in Marin County, the U.S. and places I’ve visited in Eastern Europe, it’s clear that the issue of accessibility is something I’m constantly thinking about.

Furthermore, growing up, no one talked about dietary needs for health conditions. Now, even in countries like Bulgaria, more and more people are being diagnosed. It’s a trend I’ve noticed more in the U.S., where the prevalence of polycystic ovary syndrome (PCOS), in particular, is striking. In fact, studies show that it affects approximately 8% to 13% of women of reproductive age in the U.S., compared to a lower rate in Bulgaria, where this condition was once much less talked about.

Interestingly, conditions with dietary needs — like lactose and gluten intolerance — might not be solely about the foods themselves, but more about what’s happening inside the body. There’s a growing belief that chronic inflammation, often triggered by modern lifestyles and diets, may play a role in these intolerances.

I decided to write this after reflecting on a conversation with my husband and some of my American friends, who all share similar observations. I’d love to hear people’s thoughts, especially considering how different food cultures shape our health and perceptions of wellness.

While I’m still learning about American culture, one thing I truly appreciate is its flexibility and the incredible variety it offers. The access to unique ingredients has been a revelation, and California’s abundant, high-quality produce continues to impress me.

What stands out the most is how easy it is to find fresh ingredients year-round, whether it’s from local farmers markets or specialty stores. This consistency in availability allows for a level of creativity and variety in cooking that I didn’t always have in Europe.

The variety of flavors and the freshness of the ingredients really enhance the meals, making it a joy to explore new dishes.

Kristina Vassileva lives in Corte Madera. Email kristina.e.vassileva@gmail.com.