Why cook?

with Nevra Ledwon

In this hectic day and age of modern convenience foods, where you can grab food on the go practically anytime, anywhere, why would anyone decide to spend time cooking at home, from scratch?! Nevra Ledwon, cooking instructor and aficionado, gives plenty of reasons why–from the joy and pleasure of the process, to the sense of accomplishment and freedom that accompanies nourishing our families ourselves. On today’s episode, Nevra also gives us plenty of practical ideas that empower us to take decisive steps toward our kitchens and the preparation of nourishing meals.

Along the way, she tells us the story of how, as a young girl, she became inspired to cook and how it led to her can-do attitude when it comes to cooking up new dishes. In addition, she gives us easy tips for how to transition from being consumers to creators. She suggests that meal planning may go far in relieving the stress that can characterize many busy families today, giving us more time for joy in our interactions with one another and in our kitchens.

Notes:

Highlights from the conversation include:

the importance of home-cooked meals
why you should bother to cook, if you can afford to buy pre-made food
how cooking can bring a sense of independence, freedom, power, and joy
how Nevra got started in the kitchen
why there is a depression epidemic in this country & how it relates to food
how cooking can become a regular source of joyous creation
how cooking brings about better health, and a closer spiritual and social connection for all involved
how we can transition from consumers to creators
the benefits of cooking for those with food sensitivities and allergies
the beauty of the internet for recipes for anything and everything you could want to make, including gluten-free, or allergen-free versions of popular foods
how devoting even one day a week to draw up a meal plan can alleviate stress related to meals all week
how meal planning can get the family excited about the meals for the week
how to get family members on board with cooking
how to eat better while traveling
the 80/20 rule
how incremental improvements can result in lasting change