Submitted by Kim Campbell, director of culinary education.
The first step toward building a plant-based kitchen is cleaning out the pantry and refrigerator. I recommend you toss or donate (local food banks will take unopened items) all of those food items that are not healthy or considered plant-based. To figure out what stays and what goes, you must understand a food label. Here are my tips for deciding if a product is worthy of remaining on your shelves.
Decoding Food Labels
In next week’s post, we’ll go over a list of items every new plant-based cook should have in her pantry and freezer.
I try not to be overly dramatic in my writing, but I think most of us would agree we live in troubled times. We might define these troubles differently, but most of us have this sense. Most distressing in my view, however, are not the actual problems we face, but our inability to work together to find their solutions.
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