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The Personal Sustainability Handbook: 60+ Practices to Sustainabilize Your Health, Finances, Relationships and Beyond

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Thomas Lu

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“Crawford and I are enjoying a hotly-contested game of tiddlywinks when Dad arrives to announce that dinner is ready. We make our way through to the dining room and take our seats at the old mahogany table, which is full of food. We all spend the obligatory few seconds oohing and aahing over the wonderful job Dad’s done, before tucking in. Within five minutes, the room is alive with conversation. To my left, Sophie is trying to decide which fictional world she would most like to live in, while at the other end of the table, Pete is holding forth to my parents about something that appears to involve salt, pepper, and both his forks. Across from me, Crawford is complaining loudly that the sauce on his pasta’s the wrong colour, and Rose is rattling off the impressive list of things that’ll be taken away from him if he doesn’t eat it. Ellie, bless her, is oblivious. She’s planted in her booster seat beside Rose, and most of her pasta is on her face or in her lap.”

FamilyFoodEatingDinnerFamily RelationshipsFamily Life
Book:A Matter of Life and Death
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“مردم بومی از همان ابتدا به ارزش فلفل آگاه بودند اما این رومیان بودند که آن را به کالایی بین المللی تبدیل کردند. رومی ها عاشق فلفل بودند به طوری که حتی دسرهای خود را هم با فلفل می خوردند و این باعث گرانی همیشگی آن بود. تجار ادویه از شرق دور نمی توانستند بختی را که به آنان رو آورده بود باور کنند به طوری که یک تاجر تامیل با شگفتی می گفت: آنان با طلا می آیند و با فلفل می روند.”

HistoryFoodFood Historyتاریختاریخ اروپاEurope HistoryNutrition Sienceعلوم تغذیهتاریخ غذاغذا
Book:At Home: A Short History of Private Life
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“Saimin was inspired by Japanese ramen, Chinese mein, and Filipino pancit, and developed during Hawaiʻi's plantation era. After a hard day's work, sugarcane and pineapple plantation laborers returned to their homes to prepare dinner. To save money, each family would bring an ingredient they could spare. They would throw all the ingredients into a pot and share the dish. Saimin is composed of ingredients taken from laborers of the early 1900's: Chinese, Japanese, Korean, Filipino, Hawaiian and Portuguese. During these communal meals, families and friends gathered to talk and share. Today, saimin is a local favorite in Hawaiʻi.”

FoodMulticulturalHawaiianLocal
Book:Plenty Saimin
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