If there are two people who know food — everything about food, from where it comes from, how to harvest it, and how to cook it — they’re Mark Healey and Kimi Werner. There are a lot of problems with the way the majority of people get their food. Factory farming is terrible for the environment, ruining soil, air, and water in one fell swoop. Dragging the sea for fish, killing indiscriminately for our chunk light tuna. As it turns out, feeding enormous cities that are covered in pavement is both difficult and very, very bad for the planet. But there are better ways to eat, and both Werner and Healey are trying to get the word out.
Werner, as you know, is a champion spearfisher and award-winning chef. Food is important to her. “It’s what we all have in common,” she said in her Guide to Self-Sufficient Cooking. “We might not all surf or we might not all dive, but we all eat.” Healey has a similar outlook on food — that knowing where it comes from and what it takes to get it is important. Self-sufficiency is important to Healey, whether it’s how he’s eating or the waves he’s surfing. “Most people will never get the chance to spend as much time in conditions of consequence as I have, so I want to share that knowledge to help students build confidence and fast-track their learning curve,” says Mark Healey in his Guide to Heavy Water. “This is for beginners all the way up to advanced, because these concepts are scalable to surf size and ability. My goal with this course is to give you the tools to be able to do this on your own.”
Together, Mark and Kimi pair their skills to make some incredible looing venison tacos.
Editor’s Note: Check out Mark Healey’s Guide to Heavy Water and Kimi Werner’s Guide to Self-Sufficient Cooking to learn more from Mark and Kimi.
