Bev clued us in on an interesting introductory article on sustainable nutrition:

Audubon Magazine 5/2004:
When Conservation Meets Cuisine

Everyone is invited to bring a sustainable potluck food item.

We will first have a brief discussion of food sustainability, based on the information in the Audubon article referenced below. Then we will serve the potluck items, and discuss the sustainability of each.

Here is the potluck list so far:

• Dandelion greens
  (Joe)
  (Gallery of Wild Plants)

• Beans and rice with corn tortilla chips (Roger)
  (Legumes: natural fertilizers)

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