Eating outside of our comfort zone for sustainability reasons
The idea for the ‘Scary Cooking Group’ came about, because we felt that our diet is too uninspired, unvaried and most of all unsustainable. According to the vegetarian myth this also applies to a vegan diet, because in most cases industrial agriculture is still involved.
Regardless of the validity of Lierre Keith’s argument, one thing is for certain: If we do kill an animal, it makes sense to use as many parts as possible. Too much food is getting wasted, because we tend to use the traditional bits (steaks, etc), and are neglecting many other parts even though they are often the most nutritional ones.
As for vegetables – the sustainable way would be to eat from within our bio-region. In Berlin/Brandenburg, that’s a whole winter full of cabbage. We want to explore ways to ferment regional fruit and vegetables, so they don’t rot in our fridges and pantries.
It’s time for a zero-waste approach to cooking.
We got together as a loose group of Berliners wishing to explore some recipes and ingredients that are maybe a bit off the beaten track. There still are a few rules though:
- meat should be grass-fed and, if possible, organic
- vegetables should be organic and, if possible, from CSA (community supported agriculture)
- grains are not forbidden, but should not play a big part
It turned out, that Paleo-cookbooks and various fermentation websites are good starting points.
We are also happy to consider ideas that people post in the comments.
But now, without further ado, let’s cook some scary shit!
