I still think we have a long way to go on rebuilding a culture of cooking. Everyday simple cooking.

Imagine if we had a food system that actually produced wholesome food. Imagine if it produced that food in a way that restored the land. Imagine if we could eat every meal knowing these few simple things: What it is we're eating. Where it came from. How it found its way to our table. And what it really cost. If that was the reality, then every meal would have the potential to be a perfect meal.

Stop eating before you're full.

So that's us: processed corn, walking.

Another thing cooking is, or can be, is a way to honor the things we're eating, the animals and plants and fungi that have been sacrificed to gratify our needs and desires, as well as the places and the people that produced them. Cooks have their ways of saying grace too... Cooking something thoughtfully is a way to celebrate both that species and our relation to it.

People in Slow Food understand that food is an environmental issue.

There are fundamental tensions between the biological reality of the planet and the economic reality. To some extent you can adapt the economy, create a new set of rules and incentives to send it down a better track, but finally people in the first world are going to have to consume a whole lot less.