Senior Editor
Staff

The Inertia

Modern humans have a strange relationship with food. We pack it full of sugar, process it until it barely resembles food, and make decidedly not food things into food. Like Cheez Whiz. Ideally, of course, we’d all have a giant garden full of greens and a place to catch fish and the skills to hunt for our own meat, but we’ve worked very hard to create a world where everything we could ever want to eat is just down the street inside a large building.

If, however, we all ate from our own gardens and/or hunted our own meat, we’d all be healthier and so would the planet. But that’s not the case and a lot of people are disgusting blobs of human beings cramming immense amounts of garbage inside of their bodies and we’re rapidly killing the planet in our attempts to make our lives easier. Not better, but easier. Hurray!

But there are a few people out there who are doing things right. Not enough, but a few. Kimi Werner, for example. Chef Ed Kenney as another example. Both are from Hawaii, and both focus heavily on eating in a way that’s both good for them and good for their home. In Hawaii, a staggering amount of food is imported. Almost 90 percent, in fact. Hawaii is a lush, wonderful place, full of everything one needs to eat delicious, healthy food. It’s not always easy to grow or harvest your own food, but it’s better.

Advertisement

Hawaii is also a place that has a lot of invasive species. Axis deer. Lionfish. And ta’ape. The invasive ta’ape fish is also called blue line snapper and was introduced to Hawaii in the mid-1950s. The idea was that it would boost fisheries stock, but things quickly spiraled. Now, ta’ape are everywhere. “Ta’ape are an issue,” Kimi Werner said. “You can see for yourself the minute you’re underwater. They compete with native fish for habitat. They’re literally pushing other fish out of their home.”

That’s why Chef Kenney decided to put them on his menu. He only uses local ingredients. He makes food depending on what’s available, and if everyone cooked the way he cooks, the world would be a lot better off.

Editor’s Note: Kimi Werner released a 13-chapter course on sustainable cooking. Transform your relationship with food and enroll now.

Newsletter

Only the best. We promise.

Contribute

Join our community of contributors.

Apply