I’ve also taken to lately calling it “radical eating” — because doing so is a radical shift for how most people eat today. Ironically, though, it’s really taking us “back to our roots” in how we eat. My next week of radical eating will be later this month — hope you will join me!
PS — My wife and I did a cooking class in Greece on our honeymoon, and made the same recipes. We still make the tzatziki the same way today.
Thank you Lou! I just gave your post a read and this was great. I’ll have to try the challenge. While we typically buy 70% of our groceries from local producers, right now it’s been tough. With a hot summer in Phoenix, crops are just being planted again and we are waiting for tomatoes, cucumbers, beans, etc. You could say now is the “winter” that most places have.
And that’s awesome! Cooking classes really are the best. Now I want to make some tzatziki 😋
Madison, love this! I wrote my “manifesto” on seasonal eating here: https://cowwedoin.substack.com/p/on-taking-a-seasonal-seven
I’ve also taken to lately calling it “radical eating” — because doing so is a radical shift for how most people eat today. Ironically, though, it’s really taking us “back to our roots” in how we eat. My next week of radical eating will be later this month — hope you will join me!
PS — My wife and I did a cooking class in Greece on our honeymoon, and made the same recipes. We still make the tzatziki the same way today.
Thank you Lou! I just gave your post a read and this was great. I’ll have to try the challenge. While we typically buy 70% of our groceries from local producers, right now it’s been tough. With a hot summer in Phoenix, crops are just being planted again and we are waiting for tomatoes, cucumbers, beans, etc. You could say now is the “winter” that most places have.
And that’s awesome! Cooking classes really are the best. Now I want to make some tzatziki 😋