Sustainable Meat? Nope! A Presentation by Chef Sylvia Thompson

What is the meaning of “sustainable?” “Involving methods that do not completely use up or destroy natural resources,” according to the Free Merriam-Webster dictionary online. Our food choices, what we grow, should be based on the healthiest, efficient foot print. As health is wealth, so will a country’s wealth be judged on the preservation of its natural resources.       

Sylvia Thompson, chef/owner of Greens & Vines (a Raw Vegan Gourmet restaurant) and her husband, Pete became vegans, January 1st, 2004 shortly after Pete’s heart attack two days after Thanksgiving 2003. After a stent surgical procedure, and a lifetime prescription of powerful drugs, Pete decided to take his health into his own hands following Dr. Dean Ornish’s methods spelled out in his book, Reversing Heart Disease. And reversing it he did, going off his meds in 18 months. The couple’s vegan journey began from the health aspect, then the immoral aspect of eating animals after watching “Earthlings” on You Tube. Now vegan has a Global meaning. People comment to Sylvia, “Isn’t what you do hard work?”  Her reply, “It’s not just a job, it’s a movement. What’s good for our bodies is good for Mother Earth.”

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