In the last week I’ve reorganized and defrosted the freezers and used up the very last of the non-canned or frozen food from last year’s garden harvest (the garlic was the last to go). In the process, I found food that needs to be eaten and prepared healthy, tasty, and convenient food to get my family through all the busy evenings of this month.
This is what I’ve discovered over time: managing the storage, planning, and cooking of food is at the very heart of a sustainable and resilient lifestyle. Again, it does no good for me to grow veg and raise meat if it doesn’t actually end up in our bellies.
Now we are getting real about our budget as well, and a thrifty and dollar-wise life points me in the same direction that my sustainability drive was pointing me: into the kitchen.
Food may not be the biggest impact on either environmental footprint or pocketbook bottom line (housing, transportation, medical, and more impact both) but food is a place I can make a difference through my daily choices. What I grow, what I buy, where I buy, what we eat, where we eat – all of it has an impact.
Feeding my family takes a great deal of my attention, energy, and time. But the rewards are great: healthy growing teens, health impacts for the adults too, money saved, the knowledge that the animals who die for us lived humane lives, lower environmental impacts, the joy of gardening and messing with dirt, and resiliency!