This time of year, a lot of people are spending time thinking about what they’re going to eat. They’re planning and planting gardens that will yield produce all summer long, providing directives on whether it’s a week for salads, or one for zucchini bread, BLTs or snap peas.
Like most paths in life, the road to living a healthy lifestyle is not always clear of obstacles. Habits, routines and dependencies can hold people back from truly doing things for themselves and living sustainably.
I live with a kitchen stocked with 12 forks, three methods for making coffee and two corkscrews (priorities, right?), but no cheese grater, vegetable peeler or functioning blender. Essentially, I’ve got no more advanced cookware than a basic skillet.
The world has only 39 growing seasons until its farms have to feed a population of 9 billion. In the future, dwindling fuel supplies and increased demand will drive food prices higher, causing major problems for the world’s food supply.
Where do you want to eat tonight?
In a town like Boulder, with more than its fair share of top-rated, nationally known restaurants, that can be a tough question to answer. Locally sourced bistro The Kitchen? Vegetarian superstar Leaf? Ever-changing, dynamic The Black Cat?
Hydroponic setups can be big enough to turn a basement into a vegetable garden, or small enough for a window-ledge set of fresh herbs. Many of the systems can be automated, requiring less attention, and can be far less complicated than their use by NASA suggests.