Change on the Menu
I never understood why humans decided great-tasting and great for you and the planet needed to be at odds. That’s why I’m terrible at business. For years, though, it was food service and investors on one side, healthcare and environmentalists on the other. Then in 2012, the Culinary Institute of America and Harvard T.H. Chan School of Public Health came around to my way of thinking (not that they asked me). They created Menus of Change, a summit bringing together leaders in food service, healthcare and sustainability to explore how feeding people well and keeping the planet healthy can be a viable business plan. It wasn’t a one-and-done. Menus of Change has become an annual event, and I’m excited to be participating this month.
Access to fresh, culturally appropriate, nourishing food is everyone’s business. It’s only when we come together that change is possible.
Coming together may seem impossible in polarized America. But we can’t just stay in our silos and we can’t stay silent, either. Change begins with dialogue — preferably over a a shared meal.
You may notice some changes here, too — still soulful, still vegan, just spiced a little differently and with a slightly different look.
No, not this kind of look. Although, wait, I can explain. Ghee, the restaurant of James Beard semifinalist Chef Niven Patel had its fifth anniversary last week, complete with sparkles and Bollywood music, and my husband and I were there to celebrate.
We were also at a ribbon-cutting ceremony for the Miami Beach Chamber of Commerce and someone handed me a glass of champagne. Which, okay, I drank. Note to self — next time, stick to soda water.
Thanks to Miami-Dade Public Library, which has been hosting my virtual cooking classes, including last month’s Green Greatness, in which we knocked out three recipes in an hour and explored greens from arugula to yukina savoy. More classes coming soon.
The only downside to virtual cooking classes is participants can’t smell and taste the food. I always urge my students to bring their senses to whatever they’re preparing. So with that in mind:
Watch — Kathy Hester’s Plant Based Chat in which I make two of my greatest hits and show how to slice a mango, too.
Listen — Vedge Your Best, the podcast hosted by Michele Olender. Here’s our chat.
Taste —vegan milk chocolate
June 16 Bloomsday a celebration of James Joyce’s Ulysses, and while we’re at it let’s celebrate the centennial publication of Ulysses, one of the world’s most banned books. Books unite us. Censorship divides us.
June 19 Juneteenth and Father’s Day
For my father, any celebration meant chocolate
Coming up in July — I’ll be in London You, too? Would love to meet.
It does me so much good to travel again, to see — and hug — friends in real life. Sending you virtual hugs for now, with big thanks.