You might recognize chef Camilla Marcus for opening West~bourne, New York City’s first zero-waste restaurant, in 2018, but these days, she considers herself less of a restaurateur (the space sadly shuttered during the pandemic) and more of an activist. As she writes in her new book, My Regenerative Kitchen, she spent her childhood writing letters to her representatives and Senators, calling for environmental legislation. “A long time ago, I was interviewed by someone who asked, ‘Well, are you sure you want to be called an activist?’ They framed it as controversial,” Marcus said. “Activism just means that you're not sitting there expecting something to change and doing nothing about it.”
In true Marcus fashion, her entire cookbook is a delightful call to action, whether you’re trying to incorporate plant-based meals in your weekly routine (she has a great soup for that), or for when you have company over (three words: Avocado Oil-Washed Martini). We spoke with Marcus about how to prioritize regenerative farmed products, and what to serve the vegan who’s coming to Thanksgiving.