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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.

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