Margaret Atwood once said, “Gardening is not a rational act.” She’s right. No rational person pulls all of their tomato plants into their kitchen during a treacherous thunderstorm. No rational person tiptoes up to a broccoli plant in the dark of the night to catch the mysterious Hole-Chewing Creature.
Irrational, yes, but then there’s an uncanny moment when you see—nearly in real time—a scarlet runner bean break soil. In a perplexing world of New York minutes, there is a welcome relief in those simple, majestic moments.
Eggplant, broccoli, herbs, ground cherry, bok choy.
Cucumber, zucchini, garbanzo beans, fennel, Waltham broccoli, early purple sprouting broccoli, eggplant, ground cherry, early beets, golden beets, parsnip, swiss chard, strawberry, rutabaga, artichoke, cabbage, butternut squash, arugula, kale, lettuce, golden cal wonder peppers, green zebra tomato, old Italian tomato, Omar’s Lebanese tomato, chocolate stripe tomato, scarlet runner beans, Parisienne carrot, cosmic purple carrot, tall telephone peas, Charentais melon, English Ivy, morning glory and moonflower, wildflowers
Bok choy, basil, chicory, chives, mint, oregano, rosemary, ruby streak mustard greens, sage, tarragon, thyme
Intriguing article and study on the other side of the local food movement. Top level points:
- Food is transported a long way, going about 1,000 miles in delivery and over 4,000 miles across the supply chain.
- But 83% of the average U.S. household’s carbon footprint for food comes from growing and producing it. Transportation is only 11%.
- Different foods have vastly different greenhouse gas (GHG) intensity, with meat requiring far more energy to produce, and red meat being particularly egregious, requiring 150% more energy than even chicken.
According to HBR, the study concludes that if you want to reduce your food’s carbon footprint, focus on eating less meat. It claims, “Shifting less than one day per week’s worth of calories from red meat and dairy products to chicken, fish, eggs, or a vegetable-based diet achieves more greenhouse gas reduction than buying all locally sourced food.”