Okay, okay. You got me. I’ve been lazy about publishing my weekly food and sustainability round up. Exhaustion got the best of me and I’ve been trying to figure out my priorities for the past two weeks. After plenty of procrastination, I finally put my big girl pants on today and filed my taxes, did some spring cleaning, and went into hyper-planning mode with Lewis about an exciting project we’re working on (among other things…). You might also have noticed that the site looks different! Thanks to Tori from Harper Maven Design, my blog has a whole new look and I am in love with it. Thank you Tori for all your patience and hard work during this process! <3
This week in food and sustainability…
- According to a survey of 1000 voters, 60% of Americans “think policymakers put profits before health, continuing ‘subsidies that help keep junk food cheap and drive up health problems like obesity, diabetes, and even cancer'”.
- The future of food, according to Alice Waters: “We have to figure out the role of technology. Is it really about finding out about every varietal of fruit and vegetable and every breed of animal? Is it about helping us plant victory gardens like early farming technology and the government helped us plant during World War II? We need to be able to have good food come into the city and be available through wholesale to schools, hospitals, and all of the big institutions. And we can’t have a profit-maker in between the farmer and the institution.”
- Hillary Clinton is finally addressing climate justice. Not only is her plan “devoid of solid action strategies,” but is also failing to include and acknowledge people of colour, “who are most affected by environmental racism and climate change.”
- Seven awesome organizations who are combating food waste!
I hope everyone had a lovely weekend. The photos you see in this post are of the vegan carrot cake I made from this recipe on Love and Lemons. The vegan cream cheese frosting is divine, I would be happy just spreading it on toast or eating it with a spoon. You can get the recipe on their blog.
Your edible plant enthusiast,