Finally, cooking is good citizenship. It's the only way to get serious about putting locally raised foods into your diet, which keeps farmlands healthy and grocery money in the neighborhood.
Barbara KingsolverIf you ask me, that's reason enough to keep a kitchen at the center of a family's life, as a place to understand favorite foods as processes, not just products.
Barbara KingsolverArterial-plaque specials that save minutes now can cost years, later on.
Barbara KingsolverMarketing jingles from every angle lure patrons to turn our backs on our locally owned stores, restaurants, and farms. And nobody considers that unpatriotic. This appears to aggravate Tod Murphy. "We have the illusion of consumer freedom, but we've sacrificed our community life for the pleasure of purchasing lots of cheap stuff. Making and moving all that stuff can be so destructive: child labor in foreign lands, acid rain in the Northeast, depleted farmland, communities where the big economic engine is crystal meth. We often have the form of liberty, but not the substance.
Barbara KingsolverOnce you start cooking, one thing leads to another. A new recipe is as exciting as a blind date. A new ingredient, heaven help me, is an intoxicating affair.
Barbara KingsolverWhat kind of weirdo makes cheese? It's too hard to imagine, too homespun, too something. We're so alienated from the creation of even ordinary things we eat or use, each one seems to need its own public relations team to calm the American subservience to hurry and bring us back around to doing a thing ourselves, at home.
Barbara KingsolverMany other raw food products--notably poultry from CAFOs--typically carry a much higher threat to human health in terms of pathogen load, and yet the government trusts us to render it safe in our own humble kitchens. But it's easy to see how impossibly strict milk rules might gratify industry lobbyists, by eliminating competition from family producers.
Barbara KingsolverWe may not like thinking about it, but germs crawl eternally over every speck of our planet. Our own bodies are bacterial condos, with established relationships between the upstairs and downstairs neighbors. Without these regular residents, our guts are easily taken over by less congenial newcomers looking for low-rent space. What keeps us healthy is an informed coexistence with microbes, rather than the micro-genocide that seems to be the rage lately. Germophobic parents can now buy kids' dinnerware, placemats, even clothing imbedded with antimicrobial chemicals. Anything that will stand still, if we mean to eat it, we shoot full of antibiotics. And yet, more than 5,000 people in the United States die each year from pathogens in our food. Sterility is obviously the wrong goal, especially as a substitute for careful work.
Barbara Kingsolver[on her Amish friends]I do know this family has borne losses and grief, just like the rest of us. But if they are generally content, must such a life inevitably be dismissed as mythical, or else merely quaint? ... It sounds like a community type that went extinct a generation ago. But it didn't, not completely. If a self-sufficient farming community has survived here, it remains a possibility elsewhere.
Barbara KingsolverThe difference is an objective phenomenon of soil science; what we call "soil" is a community of living, mostly microscopic organisms in a nutrient matrix. Organic farming, by definition, enhances the soil's living and nonliving components. Modern conventional farming is an efficient reduction of that process that adds back just a few crucial nutrients of the many that are removed each year when biomass is harvested ... Chemicals that sterilize the soil destroy organisms that fight plant diseases, aerate, and manufacture fertility. Recent research has discovered that just adding phosphorus (the P in all "NPK" fertilizers) kills the tiny filaments of fungi that help plants absorb nutrients.
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