Growing up in the Bay Area, I have been surrounded by nature my entire life. Although I lived in East Oakland, my childhood home had a large backyard where my parents always maintained a gorgeous flower garden. My house was only four or five blocks from Mills College, so I would walk over there and hang out among the trees. We didn’t have a ton of money—often we were poor—but my parents had a good friend who owned a cabin in South Lake Tahoe. Family vacations were 90 percent going to the cabin and spending time on the lake and playing among the pine trees. These experiences gave me a very early appreciation for nature and helped me develop a desire to preserve, conserve, and protect the environment.

As an adult, I love going on hikes. Living in the Bay Area gives us incredible access to such a diverse array of natural areas. It’s nerdy, but one of my favorite things to do on hikes is look for “new-to-me” native species of plants. Last year, I learned about Trillium flowers. There’s a giant version that only grows in Northern California, Oregon, and Washington. I started searching online to learn more about where they naturally grow and discovered they like hillsides, shaded by Oak and other local trees. 

Be sure to check out this season’s entire Radicle Sounds playlist!

Check out this flavorful, plant-rich twist for your Taco Tuesday! Unlike the neutral flavor and soft texture of tofu, tempeh has a mild nutty taste and chunky texture. It’s hearty and can take on a lot of seasoning so we’re cooking it with tomato paste and store-bought taco seasoning (we prefer the blend from Trader Joe’s) to build flavor and keep things simple. And like with any taco, the best toppings are the ones you love, so load them up with cabbage, peppers, corn, or your favorite salsa before you dig in.