“Our ability to discuss the value of food is a luxury; even on budgets, many of us are far from struggling to put food on the table. But along with the luxury to have that discussion comes the responsibility to do so. Not just talk about what kind of fruit goes best with an imported Manchego or our latest culinary adventures at a new restaurant, but talk about what building a sustainable food structure really looks like, both here and abroad.”
Anna Brones, over at the Huffington Post, on Why Caring About Food Isn’t an Option: It’s a Responsibility.
If you’re looking for some lunchtime reading, here are two stories that present a top-to-bottom approach to the issues facing farmers and the food community right now: Tom Philpott considers why organically managed soils stand up better to the extreme weather conditions produced by climate change than their conventional counterparts, and The New York Times gives us a look at who decides what gets labeled as Certified Organic. Both serve as a good reminder of all that goes into what ends up in supermarkets and on the table— and that the process is rarely a simple one.