Hello everyone! I am Mireille, a senior in Earth Systems with a focus on Land Systems. I am doing a capstone project that touches a lot of Baole's themes. My capstone looks at how food can connect us to nature, culture, and sense of place. It works to redefine the narrative of sustainability based on context and culture. For example, for some eating sustainably might not be eating meat alternatives or vegetables because that might not be available to them, but meals still use local ingredients and find ways to reduce waste. Eating sustainably is not a new concept, in fact I would say that eating sustainably was the norm before more consumerism happened. And some of these recipes/meals that still encompass sustainable eating lives on in our cultures or in the ways we connect to nature.
At the end of my capstone, there will be a collective cookbook encompassing recipes that were inspired by themes of nature, culture, and sense of place.
This blog post marks the beginning of a four part series of highlighting stories and recipes in the cookbook. My first interview was with Dàvíd Jose Flores Rodriguez (he/him). Read my narrative I wrote based on my interview with Dàvíd.