Spicing the World Green

A day of plant-based cooking was enjoyed by MST TEA members (Team of Environmental Action, a faculty group supporting sustainability) and the MST SC (Sustainability Committee, a parent-led group). 

In our continuing efforts to encourage environmental sustainability at MST, and in all our lives, parents and faculty members came together for an Indian curry shopping and cooking event. We were led by Ginkgo parent Kasturi, who showed us where to buy ingredients for chick pea (garbanzo bean) curry and explained all the different spices used, and the best way to cook everything. 

Trying to lessen our consumption of animal products for at least a few meals a week is a great and healthy way to support our environmental goals, so the SC Committee has hosted a few plant-based cooking workshops.

We made delicious curry, cumin basmati rice, chai, and onion salad together––and happily ate it together, too! As we ate, MST Sustainability Lead, Naoko, shared information about small things we can all do to benefit our environment, and asked all of us to think about what we do now and what we can do with our families to be more sustainable. Fifteen happy chefs left Iki-Iki Plaza full of food and inspiration (and some leftovers to take home, too). I hope we’ll do it again and you will join us!

Elizabeth Ogiyama

Librarian