I’m Daniel Lucas—a food advocate and activist dedicated to developing, promoting and maintaining sustainable food systems. I also love to cook. In a lot of ways, I think cooking is the most easy, practical, and accessible way for someone to better themselves, the community, and the planet. My vision is to recreate a traditional approach to food, which I personally believe is part of the solution to creating a more sustainable future. Not just in the sense of culinary technique, but more-so in philosophy. Traditionally, people ate what was available, and they ate together. Modern society and advanced agricultural technology have led to increasingly more atomic diets.

My goal is to gracefully break down those barriers so that we can reconnect with both our food and our community. In the most fundamental sense, this means maximizing the amount of foods that are sourced locally from farmers that are dedicated to producing sustainable, nutrient dense foods. A consequence of eating local is eating seasonally, which in the temperate climate of the Pacific-Northwest, that means eating foods of all kinds—i.e. both vegetables and animal products. It’s both a root-to-leaf and nose-to-tail approach that is as healthy as it is practical.