In 2008, I took a 30-day vegetarian challenge. That thirty days turned into a long-term commitment lasting to, and likely to extend beyond, the present moment.
Vegetarianism led to my learning how to cook. I suddenly found joy in the culinary arts and began to value the variety of plants and fresh herbs available to me at local markets. In addition to learning how to cook, vegetarianism also led me to more a sustainable lifestyle. According to the journal Science, while meat and dairy provide just 18% of calories and 37% of protein, it uses the vast majority – 83% – of farmland and produces 60% of agriculture’s greenhouse gas emissions. I was delighted when I learned that my new diet reduced my carbon footprint. This inspired me to create the series you see here, plant-based foods in their most raw forms, gathered from local markets, farmer’s markets, and gardens, and bathed in natural light.
This is an ongoing project.