"James E. McWilliams, esteemed columnist for The Atlantic and the New York Times and author of several books, including Just Food: Where Locavores Get it Wrong and How We Can Truly Eat Responsibly. James, a true environmentalist, will give us his take on veganism, and how sustainable food choices should be shaped by what our food is, not where it comes from.

1. Rip up one head of greens (kale, farmer’s market lettuce, dandelion, wild mesclun, go crazy and think outside the iceberg lettuce box)
2. Add 1 avocado, pitted and mashed
3. Throw in any sliced raw veggies you want, whatever is local and in season is best for the planet and for your body. I think my favorite additions this time of year are the last of the delicious sungold tomatoes, I just add a handful or two whole.
4. Rip up a bunch of dulse, add some kelp powder, soaked wakame, hijiki, sprinkles of blue green algae or the incredible sparkly crystal manna. . .get those superfoods from the sea!
5. Add whatever other flavorings and seasons you want: nutritional yeast, raw nuts/seeds (I’m addicted to hemp seeds), Bragg’s Amino Acids, Himalayan Sea Salt, cayenne pepper, chipotle, even a little raw nut-cheese every now and then. . .the whole idea is to play, experiment, mash it up and dig in.