-Black tea, Root veggie hash, Salad with kale and nasturtium, Bread-
This week we were asked to think of our relationship to food and resourcefulness. It turned out to be fitting for the day, as there were water issues and a power outage that Reid and Glenn had to deal with.
I am very grateful to have a comfortable living space and full kitchen. It makes storing and cooking food so easy. In the past, I have worked on farms and been able to take home produce each week. Being rich in fresh, nutrient dense vegetables is a great feeling. I have often traded my time for food – I have helped friends with chicken harvests and gotten chicken in return. As part of interning at August Farm, I am given more eggs than I know what to do with. I baby-sit for a farmer and soon will be getting paid partially in produce. The Northwest is an amazing place to live for foraging. Every season has something to offer. Sometimes I go to the food bank. Often, I rely on a method a learned from my dad and make a big crock-pot of beans to last the week. I love leftovers.
Living alone, I am less inclined to make the best or most nutritious food than I would be if I were cooking for others. Having some shared food or group dinners is a great way to come together and provide for each other – each person contributing what they are able.
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