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Eggplant is a funny vegetable. It’s not a vegetable that inspires passion, the way that asparagus or ramps do in springtime. It’s not a vegetable that anyone would put on a short list of favorite foods. If the farmer’s market held a prom, I’m pretty certain eggplant would be sitting by itself on a bench, chatting uneasily with a turnip, and waiting—hoping—someone might just ask it to dance.

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After concluding that red meat and dairy are emissions hot-spots, DeWeerdt does go on to review the merits of buying local food. One clear advantage, which Sadie and I talk about in our presentations, is that local food is in general grown by small-scale farmers who are openly accountable for their treatment of the environment and their livestock. The farmers I know who sell food to their own communities welcome visitors to inspect their methods. This is a far cry from industrial producers who keep their exploitive and often abusive operations shielded from public view.

So buy local. But, if you want to contribute to a liveable planet for your grandchildren, eat low on the food chain too. And join me in a tip of the hat to Worldwatch for another fine study.

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Traditional Greek pasta dish -- vegan style!!!

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Portabella Reuben sandwich:

8 portobellos, cleaned and stems removed
1/4 cup olive oil
salt
pepper
8 slices of swiss cheese
8 slices of rye bread
½ cup sauerkraut

Toss the portobellos in the olive oil and with a pinch of salt and a pinch of pepper. Roast the portobellos in an oven preheated to 350 degrees. While the portobellos are roasting (it should take about 15 minutes) toast the rye bread in the oven with a slice of the cheese on each slice of bread.

To assemble the sandwiches, place two of the mushrooms on one slice of the rye and one fourth of the sauerkraut. Place the other slice of bread on top of the sauerkraut. Slice the sandwich in half and serve

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