I'm in a little restaurant in Seattle with my wife and daughter. It's one of Dan Barber's new places, which serves only sustainable food, cultivated with the practices that began in Spain a decade earlier. I'm having a wasabi mango glazed fish on top of mixed vegetables that were grown in a Seattle garden. The fish came from a nearby fish farm, which not only grows fish but cleans the river water, feeds wildlife and reduces global warming. My wife is having the crab. It's a local monster, caught wild with the get-one-give one program. Eating this crab means another is guaranteed to take it's place in it's habitat within 3 days. My daughter has joined the vegan movement and is enjoying the roasted chestnut, carrot and lentil stew, followed by a vegan pizza.
We are eating at the restaurant to celebrate the triumph of sustainable eating, which is allowing my wife to be an ethical foodie. Normally, we enjoy food at home, from our garden's or our neighbors. Every night, we are either cooking for another family or they are cooking for us. We've found it's the most economical and ecological way to eat at home.
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