Cook Book Challenge: Week 29
I've just finished another batch of research, and perhaps my final pending on how the data turns out. While I was getting up at 5am and coming home at 8pm, I didn't have the energy to cook anything. Dinner was usually my first meal of the day and often consisted of 2-minute noodles or a pasty. Anything I make quickly and shove in my mouth before collapsing into bed. Needless to say, I fell off the CBC bandwagon once more. This week, I was extra excited to pick it up again given that this week's book is Kylie Kwong "Simple Chinese Cooking".
Kylie Kowng is an Australian chef who is as charasmatic as she is brilliant. She takes the Cantonese cooking she learned from her mother and applies the chef-fy skills she's learned in her adult life. But my favourite thing about her is that she's a proponent of sustainable food and ethical eating. Her restaurant famously uses only local, organic and biodynamic produce and has won awards for it's sustainablity.
I've been a nature and animal lover as far as I can remember, and in my adult life a Zoologist. Conservation, sustainablity and animal ethics are among my highest priorities in life. I've found that a lot of people think that to eat and live sustainably means to go without all the good things. Kylie and her restaurant show just how easy it is to have amazing food that is sustainable.
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I've moved! You'll now find the rest of this post here at the brand new Cakecrumbs
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