It's What You do that Counts

light Summer white baby eggplant stew

tomato, eggplant and mushrooms

While it is somewhat meaniful that French Chef Alain Ducasse took meat off his famed Paris restaurant, it is what you do for you and your family that really counts.  With billions of consumers, what we do is powerful.
Alain did it as a statement on conserving planet resources.
http://www.nydailynews.com/life-style/eats/chef-alain-ducasse-takes-meat-menu-article-1.1932467

baby white eggplant

I suggest working with nutritionally more dense foods that offer sustainable growing opportunities as well as a low foot print to cost of production to market, THAT will conserve resources when it all catches on at a national, international level.  And, oh YEH!  you will feel the difference in eating more nutritionally dense food and your body will be marvelous!

While you are all reading the article and giving this a thought I put my time to making a super good baby white eggplant stew.

Wash and cut 3 cups of baby eggplant in half.  Peel and thinly slice and onion.  Slice a cup of mushrooms. Finely dice two cloves of garlic, a tablespoon of fresh ginger and 2 teaspoons of poblano or jalapeno chile.  Open a small 4.5 oz can of chunky tomatoes in juice and begin. Saute the eggplant and veggies in a large pan over medium heat.  Season lightly. Add the tomatoes and juice with 2 teaspoons low sodium soy, 1 generous tablespoon oyster sauce and almost cover all with water.  Simmer very slowly about 30 minutes.  Taste for seasoning. Serve with a touch of rice and a sprinkle of chopped green onion and cilantro or basil to soak up the sauce and enjoy.  If you want more heat, crushed red chili pepper flakes do the trick!

The Vegetable Alchemist.