“Food is our common ground, universal experience.” ~James Beard
“Our everyday food choices have the capacity to change the world. Demand influences supply. So it makes sense to choose wisely, consciously. The factory farming of cattle (and other animals) is an energy-intensive, inhumane, earth-polluting, greenhouse gas-releasing endeavor. Once you learn that, how hard is it to replace that burger with a smaller one that came from a well-treated grass-fed animal? Not very. “ ~Menu for the Future, Chapter 1
Have you ever thought about making conscious changes in your kitchen? In your eating? If so, does the idea of a “conscious kitchen” inspire or overwhelm you?
In what ways can it be both inspiring and overwhelming at the same time? What might be one step you can take toward a conscious kitchen?
P.S. Menu for the Future is one of many discussion guides offered by Northwest Earth Institute that provides insightful and inspirational reading to begin a conversation, whether it be with friends, colleagues, coworkers, and people coming together for a common cause like the Food Leader Certificate Program. If you are interested in finding out more about this discussion guide or others, check out http://www.nwei.org. If you order, make sure to mark your affiliation to VGI in the drop down box at checkout.