I'm introducing Simon's sustainable soups and stews as a semi-regular Gregory House event. Residents are invited to enjoy a bowl of soup or stew that is prepared more or less sustainably. All recipes will be vegetarian or vegan (with an emphasis on the latter), both for purposes of inclusivity and sustainability, since meat consumption is a major contributor to greenhouse gas emissions. I will also make a point of choosing ethnically diverse recipes and ingredients. Students are invited to join me in the kitchen for cooking and conversation. In the process I'll teach cooking techniques and talk about sustainable ingredients.