We EAT FOR THE PLANET
Lively discussion and good eating were front and center in the first session of EAT FOR THE PLANET. Twenty members of the Osher Lifelong Learning Institute of the University of Delaware in Lewes dived right into challenging questions—How can one person make an impact on climate change? What does diet have to do with climate change? How can someone maintain an environmentally friendly plant-based diet? These are just three of the issues we will be addressing over the next month.
Among our guides will be the EAT FOR THE PLANET book and podcasts with Nil Zacharias. Today’s podcast conversation with cardiologist Joel Kahn, M.D. is available at https://eftp.co/joel-kahn
Dr. Kahn wants every diet recommendation to come with an environmental impact statement so that the health of both patient and environment are understood as inseparable.
Tasting will be a part of all five sessions. Today we made a hearty plant-based vegetable soup, no chopping, no measuring. Homemade whole-wheat pita crackers (pita triangles baked at 300 for 20 minutes) added crunch to the bubbling hot soup. (https://www.capegazette.com/blog-entry/impeachment-soup/196661)