(excerpted from What I Learned from Dan Barber and Tom Colicchio About How to Eat Sustainably by Lauren Matison)
- Shop at the greenmarkets as much as possible.
- Buy only what foods are in season. (Tom: “Don’t create a demand for strawberries in winter!”)
- Eschew processed foods. (Tom: “Wage war with the supermarket.”)
- Eat what has been produced within 100 miles of where you live or vacation. (Dan: “You’re in pursuit of flavor. Go directly to the source.”)
- Take yourself and your children to be educated at a nearby farm.
- Support environmentally-conscious restaurants, and subsequently the farms they work with.
- The ultimate sustainable experience: Attend a farm-to-table feast in the middle of a farm. Good sources: Outstanding in the Field or Sustenance on the Farm
- Find sustainable reminders: Pick up a copy of Edible magazine and read it, cover to cover.
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