Dear Cook for Good Supporters and Friends,
I’m taking a break from running the Cook for Good project, at least through the summer. You may have seen that coming, as I posted fewer recipes and blog updates. I’ve canceled all the Cook for Good supporter payments, saying thank you so much to each of you. Many of you have been with me and Cook for Good since the project went public. My longest-term supporting member, April M., joined on May 28, 2011.
Given everything that is going on in the world, my Taster and I are fine. In fact, I’ve gotten my first shot of the vaccine, channeling Dolly Parton by wearing a cold-shoulder dress. This is the very same dress I wore on our first date more than thirty years ago!
But given the losses of the last year, I feel a great urge to spend more time with friends and family and out in the garden. I don’t feel right taking contributions for what will become even more intermittent content.
Also, given everything that is going on, you have so many more resources for healthy, thrifty cooking than you did ten years ago when this site went live and Wildly Affordable Organic came out.
The Cook for Good message has more scientific and cultural backing than ever
You can save money, eat well, and make a difference by cooking seasonal, plant-based meals from scratch and wasting less food. The differences are even larger than I thought, from being a primary way to stop cooking the planet to saving our sex lives and ability to reproduce. Home-cooked meals made with wholesome ingredients are good for our microbiomes and environmental justice.
Thanks very much for the privilege of working with you for a kinder, greener, and more just world.