Buy local.  You can count on eating from my favorite farms: The Food Project, Vanguarden, Stillman's, Newton Community Farm, Allandale, and Verrill.

Eat plants. I'm not strickly vegetarian or vegan, but I believe that the healthiest diet for consumers and the planet is one that is plant-based. I don't use meat or cheese in part, because I would like to promote the "low-carbon diet" which experts say is one of the easiest ways to mitigate climate change.

Let nature construct the compounds. I'll be avoiding chemical additives and industrially-processed stuff as much as possible. I use Palm Oil shortening instead of "regular" shortening because it has no additives and it makes great pie crust. It also is an organic, environmentally-sustainable re-forestation product, though it does come all the way from Columbia.

Save resources. Could also say "avoid waste." That means not throwing away good stuff, not using more than I need, minimizing my use of non-renewable resources, and, composting, of course.

Be traditional. Traditional diets, be they Native American, Mediterrean, or Asian are the healthiest in the world. I'll be working to rediscover the heritage foods of our region and to integrate the flavors of the world's food traditions.

Support sustainable agriculture. Certified organic is one approach. Knowing your farmer and the farm practices is another. I also support sustainable agriculture as a member of America's Farmland Trust, Northeast Organic Farming Association and Slow Food USA and as a volunteer for The Food Project and Re-Vision Urban Farm. I am fortunate to be able to rent use of the kitchen at The Food Project in Dorchester.