Nature vs. Nurture vs. Tofu 2 Without conducting any research, I realize that I have never really thought about the subject of nature vs. nurture. By knowing a little of what the controversy is about, I am able to ask myself the right questions to complete my thoughts and come to a proper opinion. Usually I am an extremist by going with one side and not lingering with thoughts in the middle. However, this is a subject that does not deserve one end. By looking and observing those around me, many may notice that people share similar traits. Some traits are the result of nature and others are the result of nurture. There is no 50:50 ratio that is involved in the deciding factor of how much of each side contributes to the individuals we are today. Because biological factors and conformity are two different subjects, there is no scientific way to measure an accurate ratio of nature to nurture. Instead, I believe that each and every person is the product of 100 percent nature as well as 100 percent nurture. As my boyfriend and I are out to lunch, I throw my thoughts at him about nature vs. nurture and he makes me realize that tofu is a great example of both nature and nurture. He asks me how I am able to eat something so bland and tasteless. I tell him that tofu does have sort of a creamy nutty taste to it and is delicious plain uncooked. However, when tofu is cooked, it conforms to and picks up the flavor of the food or sauce that is being cooked with. “Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks” (Barnet, 2011). Genetically, soybeans are all the same and when they are ready for harvesting, they are picked and some are used to make tofu. They are pressed and made into somewhat flavorless blocks. This part of the tofu experience represents the nature argument.