Thought for food: Ecologies of value
Heather Paxson is a student of how people infuse their lives with meaning, and the everyday ethical choices that come with that. She is a Radcliffe Fellow this year, writing a book on what she calls the “ecologies of value” in making American artisanal cheese.
via news.harvard.edu
I came across this interesting little article today via @formaggio, and I thought it was a nice dovetail to my post yesterday. The value system that Paxson has laid out with regards to artisanal cheesemakers transfers seamlessly to the notion of fostering connectedness to what we consume. “Thoughtful action” shapes and sustains a cycle that extends from supporting local and regional producers, through our own fabrication processes and further still as we share our goods with others. Connection relies on traceability, degree of separation, if you will (less than 6 six degrees from my bacon?). Ingredients with integrity, indeed.
