As a chef with over 30 years of experience and currently excelling as the Food Service Director at the Congregation of the Sisters of St. Joseph, I’ve seen the evolution of food trends, health movements, and the growing demand for healthier eating options.
Through it all, one thing that has stayed consistent is the importance of flavor. However, another constant that can’t be ignored is our increasing reliance on salt in food preparation and the impact it has on our health. Working with individuals and sometimes even families living with high blood pressure daily led me to create The Right Spice. It is a salt-free, chef-inspired spice blend that helps those searching for flavor without the salt.
I have had the awesome opportunity to meet and be in community with the individuals from the Cut the Salt, Keep the Flavor coalition for over a year. This coalition of knowledgeable individuals understands the importance of great health and recognizes the lack of resources in communities of color. I admire the work they do, and I am proud to be a part of what empowers families and communities to take responsibility for their health.
As a proud and longtime member of the “Cut the Salt, Keep the Flavor” coalition, I am thrilled to support the passage of the sodium warning label ordinance in Cleveland. This ordinance represents a necessary step toward protecting public health, particularly in a city where chronic conditions like heart disease and high blood pressure are all too common.
For years, I’ve been an advocate and educator, teaching how to achieve flavor without relying heavily on salt. Early in my career, I realized that cooking with excessive salt didn’t just mask the natural flavors of food, it was also unnecessary compared to using ingredients that truly add flavor like garlic, fresh herbs, marinades and vinaigrettes. However, dining out, eating on the go and neighborhood events are where the challenge lies: It’s not just about the food we cook at home but about the food we buy and consume every day.
The reality is that we’re all eating more salt than we should, often without even realizing it. According to the CDC, the average American consumes more than 3,400 milligrams of sodium daily, well above the recommended 2,300 milligrams. Much of this excess sodium comes from processed and restaurant foods, where it’s used not just for flavor but as a preservative.
This is where the sodium warning label ordinance comes in. By requiring clear and visible sodium warning labels on menu items in Cleveland, this ordinance puts information in the hands of consumers. People will no longer be left in the dark about the sodium content in their meals. This simple step can make a profound difference in the choices people make.
We all deserve the right to make informed decisions about what we’re putting into our bodies. If we want to combat the rising rates of heart disease, hypertension, and other sodium-related health issues, we need to start by empowering people with knowledge. This ordinance will do exactly that—help Clevelanders make better choices and in turn improve their health and quality of life.
As a Culinary professional, mother and community advocate, I feel that giving people the information needed to make well-informed decisions regarding their health is crucial to living the high-quality life we all want. A sodium warning label ordinance in the City of Cleveland is a step toward a healthier, more informed Cleveland. As a chef, I’m here to continue helping people “Cut the Salt” without sacrificing one bit of flavor. Let’s give Cleveland the tools it needs to make healthier food choices and, ultimately, build a healthier future for us all.
Chef Shirelle Boyd is a Culinary Educator and community advocate who works and resides in Cleveland, Ohio.
