- Melissa mentions the Racing Extinction documentary
- Jess mentions Colin Wright
- Jess mentions Joshua Feilds Millburn’s essay on how Labels Are Necessary
- Jess’ Brussel Sprout Blast Recipe
Okay, here its goes, I've never written out a recipe like this—everything in here is by ear, so bare with me. Wash brussel sprouts and peel back layers until they look clean cut and there are no bruises. Cut off the bottom of the brussel sprout (the bottoms tend to get dirty) and slice each of the brussel sprouts in half. Place them in a pan with melted coconut oil on medium low. Sprinkle a little salt on top, and let simmer on low for 5-10 minutes. Then, mince garlic and add the garlic on top without getting much on the pan. (In my experience putting garlic on top in the beginning can cause the garlic to burn, which doesn't taste great) After you've added the garlic on top, let it cook for about five more minutes or until golden brown. Add olive oil and serve.
**In the past I've added onion, pepper, butter, and red pepper, so feel free to make adjustments as you see fit. Cooking is a creative process, so have fun and make mistakes! It will make you a better cook, and give you a better understanding of your relationship with your food.
- One Knife by Marla and Jeff Sarris: oneknife.org