Maggie Baird offers tips for incorporating more plant-based meals into your diet.
Maggie Baird, the mother of renowned musicians Billie Eilish and Finneas, has gained recognition for her beloved vegan cinnamon rolls, a true family favorite. Baird’s journey toward veganism is deeply personal—rooted in a compassionate bond with animals, awareness of the environmental ramifications of animal agriculture, and a family health history marked by heart disease. The passing of her mother from a heart attack at the young age of 57 served as a turning point, solidifying her resolve to adopt a diet that is both healthful and environmentally sustainable.
In 2020, Baird established Support + Feed, a nonprofit organization that champions a planet-friendly food system while providing plant-based meals to those in need. By drawing a connection between personal health and ecological welfare, Support + Feed encourages individuals to reconsider their dietary choices and their implications on the climate.
This dialogue around plant-based nutrition is further amplified by the recent release of the EAT-Lancet Commission report, which synthesizes the latest research on food systems and climate change. The report emphasizes the urgent need for a “planetary health diet” that prioritizes the consumption of fruits, vegetables, grains, legumes, and nuts. It also advises populations, particularly in affluent nations, to decrease their intake of animal products, especially red meat.
Experts in the culinary field are now offering guidance on how to prioritize plant-based ingredients in everyday cooking. Miguel Guerra, chef and owner of the Michelin-starred restaurant MITA in Washington, D.C., underscores the importance of mastering basic cooking techniques, such as blanching or roasting vegetables to elevate their flavors. He emphasizes that familiarity with fresh ingredients can transform even skeptical palates.
Joshua McFadden, an accomplished chef and culinary author, advocates for maintaining a stocked pantry with shelf-stable plant-based items, which facilitates flexible and seasonal cooking. This approach allows consumers to adapt their meals based on the freshest available produce while incorporating healthy staples like canned beans and lentils.
Cultural relevance in food is another focal point, as highlighted by urban farmer Sheryll Durrant. She emphasizes the role of familiarity and cost-effectiveness in dietary choices for communities, particularly among those served by community gardens. By focusing on traditional foods, local and culturally significant ingredients can emerge as both nutritious and environmentally sustainable.
As the movement towards plant-based diets gains momentum, Baird and other culinary experts posit that the goal should not be to fit plant-based meals into existing non-plant-based templates. Instead, they encourage innovative approaches to plant-focused cuisine that celebrate the inherent qualities of ingredients. This shift in perspective can lead to exceptional new dishes that highlight the flavors of plant-based foods without merely attempting to replicate traditional animal-based fare.
The growing awareness and advocacy for plant-centric diets underscore a transformative moment in how we consider food, health, and the sustainability of our planet’s future.
