morel bliss

Nature has no landfills... plants grow with the help of nutrients in the soil, animals eat the plants, and insects and bacteria eat and decompose animal dung and animal remains. The decomposed waste nourishes the soil, and the soil helps the plants grow again. An entirely closed-loop system. In modern-day society, though, waste is abundant. 


For almost 2 years, I have been working to reduce waste, one plate at a time. It all began in a sushi restaurant. Richard and I had just sat down, both starving, as a large group sitting next to us paid their bill and left. Their table was full of untouched and partially picked at sushi rolls, tempura, and pieces. Richard grabbed a piece of roll, which at first made me a little uncomfortable. It looked really delicious, but feeling too shy to grab a piece myself, I asked him to get one for me.  A freegan was born.  


I didn't immediately eliminate trips to the market from my list of weekly activities, but I can count on one hand how many times I have needed to go on a major shopping spree in the past year. Between the backyard garden, the mountains, and grocery store dumpsters, I would say that I eat better than most upper-class Americans, and I know the research!  Liberating food from the tyranny of the dumpsters, and the eventual landfill, isn't just about getting free food. I have a good job, after all. For me, I simply cannot tolerate the idea of good food rotting, contributing to the greenhouse gas effect, given the amount of energy, water, human sweat and sometimes love, that went into the creation and production of that food. 


Tonight I made pasta topped with loads of morels sauteed with caramelized onions, garlic, and kale. A completely foraged meal, less the salt, pepper, and oil (although I could have used butter from the trash, but opted for something lighter). Some would call it waste. I would call it delicious.