My name is Jeremy and I’ve been an avid cook and foodie for many years. I grew up in sprawling metropolis of Concord, NH and then went to college in the midwest. I live in NYC now which means I’ve lived in almost all the uncomfortably cold areas of the US. Occasionally, I spend a few months in LA which is certainly much warmer but also requires at least a slight car obsession and around 3 nonfat soy lattes per day.
A few years ago, I started reading more about sustainability and food production. Few people believe our current food system is sustainable. It simply requires too much energy to survive in its current state. Yes, the stats that address the sustainability of our food system are bad news.
But as a home cook, I felt there might be a better way to shop and eat.
I started by asking my vegetarian Aunt who once offered me organic cookies when I was 9 and tried to convince me that they were sweetened with wheat germ. I stuck to Oreos. I spoke to some of my food activist friends from college who had explained to me years earlier that honey was bad because the bees felt enslaved. That wasn’t an issue for me either because I doubted there was any honey at all in the fast food milkshakes I loved so much.
As I searched for ways to make my cooking and eating ‘greener,’ I found plenty of resources for vegetarians and vegans, but not so much information for those of us who occasionally dream of bacon cheeseburgers or pulled pork sandwiches.
I also knew that going completely local was not a possibility for me. As much as I liked our local apples, I was not going to give up all citrus for example, just because I live in New York. Nor was I going to stop cooking Asian dishes because I wasn’t able to find local ginger year-round. But I might be able to hold off on baby carrots for a few months while the larger winter carrots are in season. And I might be able to pass on tomatoes in my salad when the temperature is below zero.
This blog aims to help home cooks eat more sustainably in a way that works for their budgets, families, and palates. I think it’s best to take it one meal at a time. How to make a turkey club for lunch without using any factory produced ingredients. How about Christmas dinner? How about a main course for relatives you might not like so much that keeps it local but does not require hours of lingering at the table answering questions about when you and your wife will have kids. Hmm. That last one seems to be my own baggage but I’m certain there’s a fast, delicious dish to be had in there somewhere.
It can be overwhelming to try to change your shopping and eating habits. But its also fun and very very tasty.