I love avocados. They’re punny. Schmearable. Indulgent, yet superfood.
I’ve written maybe 60 blog articles about avocados. Enough to know they’re berries, named after cojones, and propagated long before humans by giant ground sloths. (Slow……clap!)
But beyond factoids, one of the best assignments I have writing for Avocados From Mexico is ghostwriting for Barb, their resident dietician and nutritionist. Barb’s brain moves 100,000 miles an hour and radiates with excitability. Her passion is infectious — and every time I get off a call with her I’m certain I’m never touching a french fry again.
