Is organic really worth it? Are eggs OK to eat? What does it mean if something’s labeled fair trade, biodynamic, or cage-free? What about all the noise around farmed fish, fake meat, coconut oil, or almonds—not to mention fat, carbs, and calories?
Using three criteria—Is it good for me? Is it good for others? Is it good for the planet?—Sophie Egan, an expert in health, nutrition, and sustainability, offers a new perspective on understanding food that can change the way we shop, cook, and eat. To be a conscious eater, says Egan, is not about diet, fads, or hard and fast rules. It’s about having the information to make informed choices amid the chaos of hype and marketing.
But how do you decide what’s right for you, and how do you make it delicious? Egan is joined by a panel of chefs, restaurateurs, and a fellow food writer—whose diets range from vegan to omnivore to vegetarian (but with a bivalve exception)—to help answer those questions. They include:
- Chef Richard Landau of Philadelphia’s Vedge and Washington’s Fancy Radish, acclaimed plant-based restaurants
- Ran Nussbacher and chef Dennis Friedman, co-founders of Shouk, a plant-based fast-casual chain in D.C. known for its modern twist on Israeli street food
- Joe Yonan, food and dining editor of the Washington Post and author of Cool Beans: The Ultimate Guide to Cooking With the World’s Most Versatile Plant-Based Protein
Yonan’s Cool Beans (Ten Speed Press) and Egan’s How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet (Workman) are available for sale and signing.
This event is presented as part of the Smithsonian Earth Optimism Initiative.