For the Unseasoned Cook, Class is in Session

If there's one thing I can say about America, it's that most of its food vendors, restaurants and cafes aren't exactly hip to the green revolution. Don't get me wrong, there are a lot of places that are doing their homework and bringing in superior real foods. Unfortunately for the movement, though, it's still cheaper to buy ingredients that come from far, far away, to use meats that haven't been raised according to sustainable practices and even to purchase menu items that have been pre-processed or pre-cooked before arriving at the eatery's service entrance. All this doesn't make much logical sense, I know, but thanks to government subsidies, innovations in transportation technology and the ingenuity/greed of the modern businessman, that is just the way it is. 

I don't mean to unnecessarily vilify America's food establishments. I know that running a business can be extremely difficult, and among the most difficult businesses to keep afloat are restaurants. But until the system changes to make it easier for restaurants to put more sustainable food on our plates, we can't ignore the real and growing need for individuals to adopt better eating habits.

I know I've said this before, but I don't mind repeating myself because it is that good of an idea: One of the best and easiest ways to be a part of the environmental movement is to make better, more informed choices at the grocery store, and to cook for yourself at home.

So, now is the time to learn to shop so it doesn't break the bank, to cook without cutting, burning or otherwise hurting yourself, and to be disciplined enough about doing your dishes that you'll actually want to return to your kitchen to prepare meals and snacks on a regular basis.

Unfortunately for some, home cooking is above all else, a discipline. It's an activity, just like going to the gym or balancing your checkbook, that for the unseasoned guy or gal can seem oh so daunting at its onset, but that ultimately leaves you feeling incredibly accomplished. To all of you who don't like to cook, think you can't or don't see the point, my next several blogs will be for you.