This website is a place for me to share my opinions on sustainable food and home cooking with you.
I studied environmental science in Seattle and Berlin and focused on sustainable food and farming systems, including, most recently, the sociology of eating. The recipes on this site are mostly vegetarian; many are vegan. I consider myself a flexitarian. What that means to me is that I eat very little meat, but when I do, I try to make sure that the choice of meat and the moment I consume it are both meaningful. Unfortunately, most meat is produced in a manner that is harmful to the climate, the environment, and animal and human health. Changing your diet alone will not change this. Today, even having the ability to eat a healthy, sustainable diet is often a privilege.
The global food system could be designed to ensure the health and sustainability of all people and the planet, and yet, for the most part, the food system is designed to generate profit at the cost of health and sustainability. However, we cannot meet the Paris Agreement goal of limiting the increase in global temperature to 1.5°C above preindustrial levels without profound changes to the food system. What I learn inspires and enrages me; so I write!
I will try to keep my recipes as practical as possible. That’s my style in the kitchen. Most days, I quickly cook a lot of food so that I have leftovers handy. Sometimes (when I’m not living through a pandemic) I like to spend a long time in the kitchen preparing special meals for family and friends. Those are categorized as special occasion recipes. I have made all of these dishes multiple times, and that’s why I’m sharing them. They are my go-to recipes that work and taste great. Most are healthy. Some are indulgent. We need both in our lives.
I’ve traveled and cooked in different countries, and various cuisines inspire me, but I do not claim that anything I make is “authentic.” I work with seasonal ingredients, things I can easily find in my neighborhood, and whatever I have on hand at home. Some of these recipes may be difficult or expensive to replicate, depending on where you live in the world and what supplies and ingredients are available to you. I try to suggest alternatives in each recipe.
Lastly, I want to add that I am a feminist, AND I enjoy cooking for and with the people that I love. Food provisioning is carried out mainly by women. My husband takes most of the photos (he is a videographer and photographer), and he also cooks, but in my home, I am the primary food provider. This site will also serve as a way for my partner to access my culinary knowledge, something I may even have tucked away on purpose…
I hope these recipes and essays inspire you to cook, eat, repeat!