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| Blog | Https://www.laurentia.place |
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Ryan Weberling
- 8 Followers
- 122 Following
- 171 Posts
Peripheral academic. Home cook, amateur food and ecology researcher. Mostly vegan, sometimes raw, interested in bioregional cuisines, sustainable urban living, cottage industries, etc. Moved from the Great Lakes to the Boston area in 2011. Blogging at https://www.laurentia.place
Marc HurwitzNews -- Momma's Grocery + Wine to open in North Cambridge, and its owner also runs a wine shop in VT. https://bostonrestaurants.blogspot.com/2023/02/mommas-grocery-wine-plans-to-open-in.html
RT @deliciousmag
Pulses are good for us, good for the soil, and are a source of protein with a much lower carbon footprint than meat and dairy, explains @finney_clare.
https://www.deliciousmagazine.co.uk/why-eating-more-pulses-is-a-sustainably-savvy-move/
Pulses are good for us, good for the soil, and are a source of protein with a much lower carbon footprint than meat and dairy, explains @finney_clare.
https://www.deliciousmagazine.co.uk/why-eating-more-pulses-is-a-sustainably-savvy-move/
Why eating more pulses is a sustainably savvy move
Here's a New Year's Resolution we can get behind: eat more pulses. Working more pulses into your diet is great for both your health and the planet. Pulses are good for us, good for the soil, and are a source of protein with a much lower carbon footprint than meat and dairy, explains Clare Finney. Read on for our expert guide to pulses and discover why British-grown pulses are due a comeback...
Poetry
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RT @waiterich
Roses are red
Pulses are leguminous
They produce 20 times more protein per hectare
Compared to meat that comes from ruminants
#WorldPulsesDay #LovePulses
https://twitter.com/waiterich/status/1624085220227002379
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RT @waiterich
Roses are red
Pulses are leguminous
They produce 20 times more protein per hectare
Compared to meat that comes from ruminants
#WorldPulsesDay #LovePulses
https://twitter.com/waiterich/status/1624085220227002379
Paul PeaceHappy World Pulses Day! Why eat lots of pulses (e.g. beans, peas, chickpeas, lentils)? Nutritious. Low fat. Low carbon, water, & fertiliser footprints. Improves soils. Displaces unhealthier food. Delish. A more sustainable diet. #UN #FAO #WorldPulsesDay #sustainable #diet
Buckwheat porridge with roasted cabbage wedges and crumbled garlic tofu. Topped with a yogurt-dill pickle drizzle.
Photo credit: ambient apartment lighting and my iPhone SE.
(2) Sean Sherman’s award-winning cookbook, The Sioux Chef: https://sioux-chef.com
(3) Alivia Moore and others’ work with Eastern Woodlands Rematriation: https://rematriate.org
(4) the “Gathering Basket” cookbooks and other material from I-Collective: https://issue.com/icollective
I have so much to learn. If you’re not familiar with the people and resources linked above, I encourage you to check them out!
I have a new sense of the positive changes that we can make to our kitchen ways and food systems, as well as a deeper awareness of the responsibilities that come with such work—the weight of history, the importance of justice, the need for connection and repair (and patience and listening) in the current moment.
Here are some of the indigenous chefs, activists, and thinkers that have been rocking my world:
(1) Shiloh Staples’ podcast, Spirit Plate: https://www.whetstonemagazine.com/radio/spirit-plate
I took a hiatus from social media since Thanksgiving to catch up on life, be sick repeatedly… and do tons of cooking and learning! It’s been lots of beans for me and my family, some raw foods, and some new (to me) flavors and ingredients.
Specifically, the work and wisdom of indigenous chefs and culture workers has significantly shifted my kitchen worldview these past few months.
These “essential food pairings” are so mundane and obvious, it really shows how intuitively healthy traditional cuisines and simple foods are. Beans with peppers or citrus! Grains with onions! Tomatoes in olive oil! Yes, that’s what people have been eating for centuries, if not longer.
