Feasting on low footprint food
There were 27 members at the Cooking and Feasting on low footprint food on Sunday. We had a great spread with African sweet potato and peanut stew; spinach, mushroom and walnut lasagne; mushroom, pumpkin and tofu curry; Javanese stir fried tempe; kangaroo paprika stew; egg and tomato curry with seasonal vegetables served with millet and brown rice. And there was a beetroot dip and salad with local vegetables. All the food was valued for its footprint as well as nutritional value. One of the best parts of the event was the opportunity for people to talk and get to know each other better.