“eating is an agricultural act”
The Pleasures of Eating
By Farmer & Writer
Wendell Berry
a shift in eating habits
is well underway
preparing chefs for
the kitchens of tomorrow
plant-forward
champions the diversity, flavor
andsustainability of
plant-based ingredients,
such as vegetables, fruits, legumes,
whole grains, nuts, seeds,
spices and plant oils.
cooking techniques are
celebrated and refined,
the use of animal products is
mindful and moderate.