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Plutôt, Nettie se voue à l’enseignement de la cuisine végétarienne et à la rédaction de cinq livres de cuisine (elle travaille présentement au sixième qui portera sur les céréales et les graines). En chemin, elle préside le Women’s Culinary Network, se joint au conseil d’administration de Saveurs du Canada et Fairtrade Canada, en plus d’écrire des articles et de tester des recettes pour les Chatelaine, Canadian Living et Globe and Mail de ce monde.
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Instead Nettie migrated towards teaching vegetarian cooking and writing the first of five cookbooks (she’s presently at work on number six, devoted to grains and seeds). Along the way, she chaired The Women’s Culinary Network, signed on as a board member of Taste Canada and Fairtrade Canada, all the while writing articles and testing recipes for the likes of Chatelaine, Canadian Living and The Globe and Mail. Still, even with a lifetime of cooking vegetarian day in, day out, she concedes it can be a hassle: “Being a vegetarian is a lifestyle, you have to plan for the week, it’s hard to improvise. Veganism is an even more intense philosophy, I don’t know how people are really managing with VB6, for example”. (
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