We’ve done vegetarian, vegan, paleo, Whole30, gluten-free, all-organic, the gamut it seems. When I’ve had the most time to cook I was fermenting and pickling and gardening and sourdough baking oh my. I have almost zero time lately but try to stick with mostly plant-based plus regenerative farm-raised meats and eggs, because I have the privilege to have a local CSA that does it exceptionally well nearby. But given all that, I’m tempted to give vegan a go again, so thanks for the prodding.
Food waste is also a huge carbon problem, as you covered with an earlier episode, so mainly we try to eat all the food we bring into the house.
Congratulations!
We’ve done vegetarian, vegan, paleo, Whole30, gluten-free, all-organic, the gamut it seems. When I’ve had the most time to cook I was fermenting and pickling and gardening and sourdough baking oh my. I have almost zero time lately but try to stick with mostly plant-based plus regenerative farm-raised meats and eggs, because I have the privilege to have a local CSA that does it exceptionally well nearby. But given all that, I’m tempted to give vegan a go again, so thanks for the prodding.
Food waste is also a huge carbon problem, as you covered with an earlier episode, so mainly we try to eat all the food we bring into the house.