|Papercut by Nikki McClure|
The Food for Everyone issue of YES! looks at how to make sure everyone can eat, even during tough economic times.
It’s time for a whole new food system—one that respects the Earth and provides good food for everyone. We’ll share the stories of the people who are transforming food, the pioneers of good food for all.
Readers helped us think about this issue and shared how their thinking about food has changed, and how they use food to nourish relationships.
We'd love to hear your comments too. Please email us.
Have you changed what you eat or how you think about food?
How do you use food to nourish relationships with your community?
My wife and I chair a committee to promote a community garden. We already have 12 families signed up. We convinced a local subdivision developer to gift us with 1/2 acre—We had been looking for the right volunteer outlet for us in retirement, and this seems to be it.
—Ben and Dee Andrews
Our community has a wonderful Farmer's Market and I am blessed to have a 40 year old freezer in our basement and a shelf for pumpkins and squash. If the power goes out the freezer is on a platform with castors and we can wheel it out into the winter. The only meat in my cooking now comes from locally grown and processed animals.
I use food to nourish relationships with my community by teaching and coaching folks who want to transition to this lifestyle. My partner is a vegan chef and we do Vegan Culinary Arts trainings and chef demos to inspire people to have fun in the kitchen to prepare delicious, sustainable, farm-to-the-table, organic cuisine.
I have stopped going out to eat or picking up fast food and have started actually cooking. I work at a restaurant and business has been slower than past years. It makes me think about the messed up system we have created. We don't want to be paying money into money hungry corporate restaurants. There are so many bad things that come out of a large business like this. Yet the people working there are people who need to support themselves and their families. Its not a sustainible system.
I am a work-for-food volunteer for Idaho's Bounty local food cooperative and I love it. Every wednesday I get together with members of my community here in the Wood River Valley to sort produce from local farmers and distribute it directly to local consumers.
—Blair Van Pelt
In October 2008 I heard author Will Tuttle talk about how I, as a non-vegan, am a predator, and how our forced numbness to our cruelty makes our peace efforts “ironic.” I am now a practicing vegan, as well as a macrobiotic eater.
My thinking definitely has changes: I eat more vegetarian, grow more food in the garden, buy more in bulk, and eat out less. As for the relationships, particularly at holidays, food is bonding. And food at meetings makes the meetings go smoother.
After reading several books by Michael Polland this past summer, my husband and I joined a CSA and revolutionized our pantry and refrigerator. Although we're not vegetarians, we now eat 90% more vegetarian dishes than we did two years ago and we're the healthier for it. We've also joined a local co-op. We've enjoyed sharing our newfound interest in quality, local food with our friends by contributing unique, healthy dishes at parties and inviting people over for meals.
Being elderly, we eat a lot less animal products. We find fresh fruits and vegetables with nuts added keeps us slim and fit. More groups in our area are creating food kitchens since so many people have lost their homes to foreclosure.
I buy local as much as possible. I focus more on quality than quantity. I slow down and make eating a spiritual, nourishing practice.
The readers comments above were made in response to our December 2008 email newsletter
Read the newsletter: Sustainable Happiness
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