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My grandmother used the old adage “waste not want not” for good reason. She was a woman who lived during the Great Depression, she grew our family’s food most of her life. Planting, nurturing, harvesting and preserving food was her life—and she didn’t intend to waste any of it!
I was recently on the phone with one of the original leaders of Organic Valley. He pointed out that we are both steeped well—like a couple of fine teas—in organic culture and history.
We have both based our life on organic agriculture and food as a starting place of health and healing. We eat organic food because it’s healthier for us and better for the planet. We yearn to support organic farmers with our dollars and our time.
My grandfather was a man who cherished every morsel; he ate slowly and with purpose. As a child, I remember he was always the last to finish—and we did not leave the table until he was done.
The midday meal was the most substantial and reverently honored. We sat and let him have the last indulgence. Comprised of garden vegetables, fresh or preserved, small animals, chickens, roots and bitter greens, my grandparents harvested and fermented many things.
Since sheltering in place, I have been examining how I eat and remembering the ways of my grandfather and wonder…
Storm clouds may seem to be gathering on multiple fronts these days, but there is hope in many areas. I believe at the root of every human being is a nugget of good—a place where we really want to do the right thing.