When was the exact moment it happened? I can't tell you. It was a gradual thing. But over time I've developed a hyper-awareness about everything I eat and drink. It's no longer as simple as asking: Will this taste good? A whole bunch of other questions rush to mind before the first bite: Is it organic? Local? Mass-produced? Bad for the planet? Bad for my health? This special How to Be an Eco-Epicurean issue highlights people, places and things making a difference, with recipes that are both delicious and healthy.
For "What Does Eating Well Really Mean?" we canvassed a range of thinkers for answers. Most of the food intelligentsia has committed itself to local and sustainable: Michael Pollan, author of The Omnivore's Dilemma, tells us we have the choice to vote with our fork three times a day. Chef and author Anthony Bourdain offers a contrarian view: He believes that taste trumps everything else.
Both Pollan and Bourdain might applaud Kimbal Musk and Hugo Matheson, owners of The Kitchen restaurant in Boulder, Colorado. The duo uses sustainable ingredients in spectacular dishes like grilled sea bass with parsley-anchovy sauce and chopped salad with goat cheese—and they buy wind power, compost almost everything and donate used cooking oil for biodiesel fuel.