So, I know it's only Thursday and a bit too early to be thinking about the weekend, but in case you're looking forward to having some downtime for Netflix & chill, I have a recommendation for you:
Watch Chef's Table on Netflix, particularly the second episode. It features Chef Dan Barber of Blue Hill restaurant in Manhattan and Blue Hill at Stone Barns in Tarrytown, New York. If you happen to be a New Yorker, you'll surely be familiar with these restaurants, but you may not know about the chef behind them.
This episode goes deep into Dan's philosophy and practice of serving locally, ethically grown and harvested food. Along with running his own farm, he works in partnership with local farmers to promote their crop varieties. He believe strongly in educating his customers in addition to feeding them.
Dan puts so much elbow grease into his product because he believes it's the right thing to do, but also because he knows it produces a superior product, which is why he's had so much success.
This episode resonate with me because, even though living a waste-free lifestyle sometimes requires a little more work and attentiveness, the payoffs are worth it: an uncluttered, stress-free home filled with only beautiful, necessary things that will last us a long time, and the peace of mind that we are striving to leave the world a better place than we found it, and to help inspire and educate others along the way.
Since my recent move to the UK and my subsequent endurance of the perpetually dreary weather here, I've noticed a significant increase in my desire for three things: sleep, baths, and soup. I've never been too mad about soups in general, and have rarely ever made them at home, but they are the perfect comfort food for a rainy weekday evening.
Since Mat and I are giving veganism a try, we've had to get a little creative about what we cook at home. I want to make sure we're getting a nice variety of foods, so that we don't get bored with a vegan diet, and so that we get a good balance of nutrients.
A few weeks ago, I was at the market and saw some beautiful avocados, known locally as butterfruit, and brought them home for a snack.
There is a 100% chance that your plugged-in hair dryer is sucking energy that you're not just wasting, but also paying for.
The one place where I think it behooves us to get rid of our plastic is in the kitchen.
How much water does the dishwasher actually use?
For the last week, any tips or leaves of vegetables that haven't made it into whatever dish I was making have been saved in a bowl in my fridge for stock.
For a long time I was intimidated by my own French press coffee maker, so it sat on top of my fridge looking beautiful and sophisticated but never actually getting used.
So far, I've found that living less wastefully is just a matter of tuning in my brain a little bit more to the stuff I do every day.