So what do environmental activists eat for lunch, you may be wondering.
Karin prefers food that is grown locally (to minimize the amount of fossil fuel and packaging used to bring the food the consumer), produced organically (that is, without pesticides, herbicides, hormones, genetic engineering, radiation, chemical fertilizers, and other substances and processes toxic to human beings, animals, plants and the environment), vegan (because animal products require a much greater use of fuels and land than vegetable ones, and because they are much more likely to contain toxins, due to the industrial farming, industrial pollution of the ocean and waterways, and the way toxins are bio-concentrated as you go up the food chain), and raw (because enzymes and other valuable nutrients are diminished or lost when food is cooked). Her acronym is LOVER: local, organic, vegan, essentially raw.
When I visited Karin, I brought over a bag of vegan groceries, and, after receiving her mild rebuke for all the packaging on my offerings, I watched Karin swiftly combine them into delicious wraps.
She slightly heated (to soften) the organic, sprouted whole wheat tortillas, spread them with organic hummus, piled on a couple of cups of organic mesclun (aka baby lettuces, or cafe salading), tossed on some cubes of ripe avocado and slices of bell peppers from her garden, dressed with Annie’s Woodstock Dressing (a tomato-, tahini- and nutritional-yeast-thickened vinaigrette), rolled them up and called them lunch.
We ate off ceramic plates handmade by a local artist, which sat upon place mats made from recycled rags in the style of rag rugs, using cloth napkins and our fingers. Karin says you have to hold your wrap like Groucho Marx’s cigar, straight out, or the filling will fall out onto your plate (or farther).