Comments on: Sustaining America http://growersandgrocers.net/2006/12/01/sustaining-america/ From farm to table, and all the stops along the way. Tue, 07 Sep 2010 02:16:42 +0000 http://wordpress.org/?v=2.0.4 by: Erin Rosas http://growersandgrocers.net/2006/12/01/sustaining-america/#comment-1196 Sat, 02 Dec 2006 12:40:39 +0000 http://growersandgrocers.net/2006/12/01/sustaining-america/#comment-1196 That's great news! My husband is a master chef as well and we raise everything organically but sadly we are still a very small minority. I think the social awakening is a slow start and it is growing, but my point is that generally we really have a long long way to go. I have great hope for the future as well which is why I do all that I do and I'm certainly not " doing nothing" nor do was my intention to suggest that we give up. That’s great news! My husband is a master chef as well and we raise everything organically but sadly we are still a very small minority.
I think the social awakening is a slow start and it is growing, but my point is that generally we really have a long long way to go.
I have great hope for the future as well which is why I do all that I do and I’m certainly not ” doing nothing” nor do was my intention to suggest that we give up.

]]> by: Katharine http://growersandgrocers.net/2006/12/01/sustaining-america/#comment-1165 Fri, 01 Dec 2006 18:17:42 +0000 http://growersandgrocers.net/2006/12/01/sustaining-america/#comment-1165 While I agree about the vital importance of properly managing sustainable, I cannot agree with the part where you say "There has never been less interest in the future as a whole." On the contrary, I have great hope for the future. I am very encouraged by the interest in the Slow Food movement, the support for organic, heirloom, and heritage foods that are locally-produced. For Thanksgiving, my aunt just sent us some chestnuts that were produced by people who are trying to bring back the American chestnut. Artisan cheeses are a livelihood for many small dairies. Chefs are cultural icons that they never were back during the rise of processed foods and convenience meals. While I think there's certainly still a long way to go in terms of improvement, I also believe that this moment in our culture is ripe for making successful changes. Why, the very fact that you're writing this blog and I'm reading it indicates that there's an audience actively interested in leading a more moderate lifestyle that has less negative environmental impact. In my opinion, the glass is half-full on this issue. We're not there yet, but we're not sitting on our hands doing nothing, either. :) While I agree about the vital importance of properly managing sustainable, I cannot agree with the part where you say “There has never been less interest in the future as a whole.”

On the contrary, I have great hope for the future. I am very encouraged by the interest in the Slow Food movement, the support for organic, heirloom, and heritage foods that are locally-produced. For Thanksgiving, my aunt just sent us some chestnuts that were produced by people who are trying to bring back the American chestnut. Artisan cheeses are a livelihood for many small dairies. Chefs are cultural icons that they never were back during the rise of processed foods and convenience meals.

While I think there’s certainly still a long way to go in terms of improvement, I also believe that this moment in our culture is ripe for making successful changes. Why, the very fact that you’re writing this blog and I’m reading it indicates that there’s an audience actively interested in leading a more moderate lifestyle that has less negative environmental impact. In my opinion, the glass is half-full on this issue. We’re not there yet, but we’re not sitting on our hands doing nothing, either. :)

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