Food
What I know about preparing meals comes largely from two periods of my life:
- in 1988, when I was one of six workers at Sleepy Creek Farm in Berkeley Springs, West Virginia, and each of us cooked dinner one night a week;
- 1994–1997, when I was one of six members of a cooperative household in Mount Pleasant, Washington, DC; each of us cooked dinner five times in six weeks.
In each case, we were cooking vegetarian food from minimally processed raw materials. We were crunchy granola. I have been a declared vegetarian since about 1985.
Now that I live in Turkey, I have learned some new things.
Recipes
None of the following require animal products. One is fundamentally wheat; two are expressly wheat-free.
