I define a “sustainable lifestyle” as one that is regenerative for ourselves, our families and communities, and our ecosystems.
Everything is connected; good health for any one of these elements relies on good health for all of them.
Something needs to change
We must do the work ourselves—here and now—in our own kitchens, gardens and communities.
I like to think–I hope—that most people have at least a sense of discomfort about our culture's status quo.
We're living in a house of cards.
We are outsourcing our needs to production methods that deplete our atmosphere, soils, water, ecosystems and small communities, and that are reliant on rapidly shrinking reserves of fossil fuels.
The apparent affluence on the shelves of supermarkets and superstores is part of an illusion. A collective lack of awareness that something has gone very, very wrong.
At the risk of stating the obvious, something needs to change.
Exactly what needs to change, how it should change, and who should do the work, are topics that continue to be flogged to death in discussions at every level, but discussion is much more valuable and productive if we also take action.
Small actions are best, that we can learn from, that we can build on. Action at a level we can sustain.
And since governments and corporations are too busy squabbling over details and profit margins to take meaningful action, its up to us to get on with the job.
Its up to us, in our own kitchens, gardens, and communities, to take whatever actions we can. Here and now. To get on with providing for ourselves and living in ways that regenerate, rather than depleting, the web of life we rely on.
Sustainable Living Archive
A short introduction (possibly a rant) to one of my favorite topics.
Another short introduction (rant) to the topic of producing Real Food.
Not all of us can grow our own food (although most of us can grow at least some of it, and every bit counts) but we can all consider our buying decisions and look for food and other goods that have been produced with regeneration in mind.
Explores these questions...
What's changed, from a time when organs were viewed as the most precious, most nutritious part of a carcass, to today when we're disgusted at the mere thought of eating them?
A story (a true one) about how our house cow, her calf, the good bugs on the cow's udder, and the land that the cow and calf and I stand on, all combine to bring real milk to our kitchen. Thrilling, alive, warm, frothy, just-out-of-the-cow milk.
Do not read this post if you are afraid of living bacteria or calf slobber.