In 2020 I will be in my 34th year of vegetarianism and be raising my (future) children in the same way. I will be sure that they grow up learning how to garden, care for trees and produce and to measure the impact of the food they choose to buy from other sources. Every meal will have at least 1 major ingredient from our yard and the rest will be from known sources within 100 miles of home. I will also have improved my own meager cooking skills as to take advantage of the abundant natural flavors of our family garden. The main course will like be a pasta dish with our own fresh squash, tomatoes, onions and mushrooms. A fruit salad of apples, pears and crapes will accompany it and homemade bread with local honey.