Lucid Food_ Cooking for an Eco-Conscious Life - Louisa Shafia [5]
When it comes to costs, remember that buying local keeps money within the local economy. When shoppers buy food from a small farmer at the farmers’ market, they are directly supporting that farmer, along with the person hired to work the farm stand and the network of local businesses that benefit from farmers’ market shoppers—not to mention supporting the preservation of farmland and open space. Items at the farmers’ market may be more expensive than the same items at the supermarket, but for anyone who wants to eat well and eat responsibly, there are options: One way is to join a CSA (Community Supported Agriculture) program, where shareholders invest in a farm and the return is a weekly box of high-quality produce at wholesale prices. Or why not grow your own food, either on the windowsill, in your backyard (if you’re lucky enough to have one), or in a plot in a community garden space? What about keeping a few chickens so you have a fresh supply of eggs? Urban gardeners all over the country have garnered attention for beautifying neighborhoods and bringing low-cost fresh food into their communities. For the truly adventurous, there is always the option of foraging, still done regularly by all sorts of people, from Chinatown dwellers who collect ginkgo nuts to explorers in metropolitan parks picking apples to hikers who gather berries and mushrooms.
Aside from the actions that we as individuals can take, our elected representatives could clearly be doing a lot more to subsidize sustainable agriculture so that healthy foods are affordable for everyone. Currently, the U.S. government offers its assistance almost exclusively to the industrial agriculture giants who grow commodities using conventional—and damaging—pesticide control and energy-intensive production methods. Our tax dollars fund these subsidies that allow mega-producers to keep their prices low while small farms struggle on their own with little to no government support. That’s where you come in. As more and more people make the switch to healthier, safer, locally grown foods, small farmers and the people who buy their food will have a bigger say in how farm subsidies are doled out. The momentum will build for a fundamental change in the way our leaders approach this crucial issue. Just as importantly, the more consumer demand builds for locally grown products, the more suppliers will bring these goods to the marketplace, helping bring prices down for everyone.
My hope is that the ideas in this book will make it easy for you to try new ingredients and cooking techniques while practicing conservation in the kitchen and at the market. I want to share the tips for healthy cooking and living that I’ve learned at home and in the world of professional cooking, and give you the confidence to interpret these ideas in your own unique way. Be adventurous, have fun, and enjoy finding the balance that works for you.
Eco-Kitchen Basics
In this chapter, I’ll share all of my tried-and-true methods for putting a beautiful meal on the table while keeping a clear conscience. If you’re willing to make some small changes, it’s easier than you might think. Obviously, you can’t always get to the farmers’ market, and sometimes you’ll forget your canvas shopping bag. But if you start integrating these habits into your routine, you’ll find that you significantly reduce the amount of waste usually generated by shopping for, preparing, and serving a meal. A glossary of food