What’s for Dinner?
What constitutes an “Earth-friendly” approach to eating? Is it to revisit the vegetarian principles of the book, Diet for a Small Planet, or to look for organic ingredients? Are locally produced foods the answer, and if they are, can we keep these sources from drying out? It seems these questions are on the minds of many, so when nutritionist Gerri French asked me (as a representative of Slow Food Santa Barbara) if I would participate in a workshop titled Earth-Friendly Cuisine: The Farmer, Chef, and You, I, of course, said yes.
