“Sustainable growth is an oxymoron” –Albert Allen Bartlett
Eventually there won’t be enough food, water and natural resources to supply the burgeoning human population. Arable land will soon be more precious than oil. In some parts of the world it already is.
Malthus predicted this more than two hundred years ago. Technological advancements in food production and agriculture has delayed, but not halted this grim forecast.
Overpopulation and the resulting climate change have taken a devastating toll on the environment. This year, droughts in the United States, a major food exporter will have a profound effect both locally and on the rest of the world, sowing the seeds instability. Hurricane Sandy decimated large swaths of agricultural lands in Haiti and continued to New England in a path of destruction. Extreme weather conditions-cyclones, tornados, hurricanes-are occurring with alarming regularity in all parts of the globe.
British theoretical physicist, Stephen Hawking once commented that humans should colonies the moon and Mars to save themselves from the inevitable Armageddon they have created. The statistics are horrifying. Eighty percent of Brazil’s coral reef and half of the Great Barrier reef have been destroyed by the combination of pollution, rise in ocean temperature and illegal harvesting. Although coral reefs cover only a small percentage of the ocean floor, it harbors 25% of the marine biodiversity. Deforestation is occurring at unprecedented rates, not only in Brazil but in Indonesia, Ghana and The Philippines. The degradation of habitats has left many animals and plants on the brink of extinction. According to water.org 780 million people lack access to clean water, the elixir of life resulting in an epidemic of water borne illnesses. With the push to feed the masses the fragile ecosystem has and will continue suffer.
In response, Mammoth corporations are purchasing cheap land in South East Asia, Africa and South America as an insurance tactic against famine. As many go hungry, citizens question the rationale of using crops for biofuel production, once heralded as a technological innovation. Thousands are heading to the streets in protest, demanding lower food prices. Meanwhile farmers want the direct opposite, pressuring the government to set prices that reflect the increase costs of natural resources.
When it comes to food, I am not a moralist and respect cultural, religious and ideological differences, even while I may not understand them. I am fascinated by culinary diversity but wary of proselytizing, especially when done without humor. So while I have never restricted my food choices, I think Meatless Monday, a movement which advocates going meatless for a day, is a great idea.
In a study conducted in New York State, it was found that nearly five times more land is needed to support high meat consumption compared to a low fat vegetarian diet (0.44 acres verses 2.11 acres). Interestingly eating a small amount of meat was the most efficient in terms of land use. This can be understood from the fact that animals can be grown effectively in areas not suited for agriculture.
According to a paper published in the American Journal of Clinical Nutrition in 2003 “The meat-based food system requires more energy, land, and water resources than the lactovovegetarian diet”. Considering that half the world’s crops are used to feed animals and not people, hunger would be alleviated if a majority switched to a plant based diet.
There are those who believe going meatless for one day is not enough. I believe it is the only way to start. Food preference is deeply ingrained within the psyche and is very difficult to change. For many, it is equivalent to religion, a core value, and not an arbitrary choice. Try asking your grandmother to serve tofu for Thanksgiving instead of turkey.
Meatless Monday helps to alter consumer habits in increments to more sustainable ones.
My father was born into a family where “meat and potatoes” was the norm as it was in many households throughout the United States. When I was growing up poultry or beef was served at almost every dinner. Living without roasted chicken may never come natural to me but I have come to realize that it is a privilege. In a small way, Meatless Monday, helps curb the world’s appetite for meat, keeping it a little greener.
Cabbage and lentil soup
This is a “let’s finish what’s laying around the house” recipe. The cabbage is reminiscent of Eastern European cooking while the lentils are very Middle Eastern. What’s up with the pickle juice? The Poles often use sauerkraut to perk up earthy soup. Pickle brine has a similar effect.
Red lentils’ beautiful orange luster fades into a murky slop when cooked. I’ve added tomato paste here to offset this unappetizing color.
1 cup red lentils, washed
1 onion, chopped
2 cloves garlic, minced
4 carrots, brunoise or cut into small cubes (or throw the carrots and celery into a food processer like I did)
4 celery sticks, brunoise or cut into small cubes
½ a small cabbage (about 500 grams or 1 pound), shredded
100 grams tomato paste
2 bay leaves, split in half
3-4 allspice seeds, bruised
1 bunch parsley, finely chopped
A pinch of thyme
Olive oil for sautéing
Juice of ½ lemon. Pickle or sauerkraut juice works well too, about ¼ cup
Salt and pepper
About 10 cups of water
In a deep pot, heat the olive oil and add the onions. Keep the flame low enough so the onions brown but do not burn. Mix with a wooden spoon periodically (the metal ones are fine but annoyingly clangy). When the onions are beginning to brown add the garlic. Continue to sautee for another minute making sure not to burn the garlic. Add the carrots and celery and let them “sweat”, so they release moisture but do not brown. After about 10 minutes add the rest of the ingredients except for parsley- the lentils, cabbage, bay leaves thyme, allspice, tomato paste, salt and water. The water should cover the vegetables completely. Continue to cook with the cover askew for 45- 1 hour or until the lentils are soft. If the soup is too thick and stew-like, add more water. If it’s too watery, uncover and continue cooking to reduce. Add the lemon or pickle juice and parsley. Serve with crusty bread.
Vegetarian food blogs I recommend
Café Liz- Israel’s very own vegetarian food blog.
Emily Segal, an expat living in Israel, writes a blog on vegan cooking.
Herbavoracious- Michael Natkin’s has a wide range of inspiring vegetarian recipes, from ethnic cuisine to imaginative dishes he has developed himself.
Kalyn’s Kitchen- Although not exclusively vegetarian Kalyn’s blog is full of flavorful and healthy recipes
I discovered Veggie Belly’s blog through Michael Natkin. Drawing from her Indian background, she is not afraid to liven up her food with plenty of spice. Her recipes do not focus only on Indian cuisine, however, but are also influenced by her travels around the world.
Heidi Swanson started 101 Cookbooks in 2003, long before most people knew what a blog was. Since then it has developed in a cornucopia for vegetarians, who strive to eat only natural, whole foods.