Here we are...
Cooking Rut is now Cooking Sustainably. As you will see in the coming, some of the recipes from Cooking Rut grew legs and sat themselves on this blog.
Why the change? Why now?
Well, since I'm studying to be a registered dietitian after earning a Masters Degree in Sustainable Food Systems, I thought it would be the perfect time to rebrand Cooking Rut to match my current interests. Cooking Rut started out as a way to catalog my recipes for friends and family. When I started it in 2008, it served as a creative outlet for me especially after we moved from Chicago to Montana in 2009.
But now things are different. I completed my masters degree and my dietetic internship. I'm now ready to tackle the next chapter in my life. I've always been looking for a way to incorporate sustainability and nutrition. This is one way to do so.
Not all my recipes from Cooking Rut will make their way over here. I'm bringing the best ones and some older recipes will get a face lift, because I'm simply never satisfied with any recipe I create. I'm always thinking of ways to change a recipe to make it better or to suit certain tastes.
But this site will also cover issues with sustainability and nutrition on the Nutrition and Sustainability Blog. There's so much information out there about food and nutrition, most of it written by people who think they are experts. I'd like to cut through the chaff and discuss food, nutrition and sustainability in basic, non-judgmental terms.
So... stay tuned. I've got exciting things planned!
Lentils: Pantry Gems by Marcy Gaston