After roots, after sourcing, after adaptation — this is where the thinking becomes a plate. Environmental Functional Cuisine is my method for cooking with purpose: food that supports energy and recovery, stays grounded in seasonality and tradition, and takes responsibility for its environmental consequences.

We learnt to read leaves long before we read labels. Environmental Functional Cuisine is my attempt to hold diet and nature in the same hand: food rooted in soil, season and heritage, using modern knowledge without losing ecological common sense or joy.

A reflection on sourcing as a foundation of Sourceganic — from survival in the past to discernment in the present, extending beyond food to everything we allow into our lives.

Food carries memory as well as nutrition. Preserving folklore means letting tradition breathe and adapt to today.