Conscious Food Choices By Chef Jon Grumbles ____________________________________________

    In America we are blessed with the freedom to make many choices on a daily basis. The simple decision of which foods we will include in our diets can reflect a great deal about how we view our bodies as well as our thoughts and beliefs about the world at large.

   I have found that an education about food and its sources increases my appreciation for different foods and improves my cooking skills. As a conscientious chef, I strive to create delicious meals that have a positive influence on both the people eating the food and the environment in which they live. Most commercially-produced food – and particularly meat – is detrimental to the environment and society, whereas meals created with an emphasis on plants (coupled with meat from animals raised in a sustainable manner) have a beneficial effect.

    A large part of the typical American diet consists of mass-produced meat. This appetite/taste for meat and meat products causes valuable land and other natural resources to be consumed in their production. About 75 percent of farmers' crops (mainly corn, soybean, alfalfa and clover) are grown exclusively to feed livestock. To produce one pound of beef it requires roughly the same amount of water to irrigate these crops as it would for a person to shower every day for six months. Other serious environmental consequences related to raising livestock include groundwater contamination, soil erosion, immense fossil fuel expenditure and greenhouse gas emissions.

    Socially, meat consumption can be directly linked to affluence. There are more than one billion seriously under-nourished people in the world, and a disproportionate amount of farmland is being used to feed livestock. To make matters worse, farmers in many of the poorer, underdeveloped countries are clear-cutting forested land to raise livestock to sell to wealthier nations. This creates wealth for a few landowners but leaves less farmland for the rest of the population to grow sustaining crops. In addition, as a result of this clear-cutting, the number of forests and rainforests continues to diminish, which is creating a whole set of environmental problems in and of itself. Even here in America, “the land of plenty,” poorer people's diets consist of a high percentage of highly processed foods, many of which have been shown to have adverse effects on health. The demographic is similar to that of people living in less-developed countries: poor health and shorter life spans.

    The more we learn about the origins, intricacies and subtleties of foods – as well as how to prepare them and compose a delectable meal – the more we can appreciate and enjoy the creative process and the satisfaction derived from eating. Passion unlocks the power of appreciation – whether that passion be for music, art, theater, sports, wine or food. You make food choices multiple times every day, so why not savor the opportunity. In an increasingly violent and chaotic world, you may find that your choice of food can be powerful; you can make choices based upon compassion and sensitivity for plants, animals and the environment. You can be the change you wish to see on the planet.

    As one example, planning a plant-based meal is a creative endeavor that celebrates vegetables. The bounty of the season takes a dazzling, starring role that highlights the amazing array of flavors and textures derived from plant-based foods. Endless preparations of infinite options abound – rich risottos, marvelous mushrooms, superb winter squash and beautiful beans, to name just a few.
Tofu, tempeh and seitan offer interesting possibilities as well, unlike what was once found at an antiquated health-food deli.

    The recipes that follow are ideal for the holidays and entertaining. They are hearty, delicious and easy to double or triple to serve at large parties. They are all great building blocks for meals that allow you to be both decadent and conscientious at the same time, working toward a more sustainable lifestyle.
Enjoy and remember that these recipes really do taste better when you use the best quality and most ethically raised ingredients – as well as a whole lot of love.

Click below for the recipes.

Jonathan Grumbles, recently of The Candle 79 in New York City, is a personal chef and caterer in Cleveland, Ohio. He specializes in sustainable, organic, wholesome and vegetarian cuisines. He is a graduate of the Natural Gourmet Cookery School and has been the Executive Chef at numerous organic-oriented restaurants. He can be contacted at (216) 320-0288 or chefboyjbg@hotmail.com.