Know you food, know your farmers, and know your kitchen.
The shorter the chain between raw food and fork, the fresher it is and the more transparent the system is.
Despite all the hype about local or green food, the single biggest impediment to wider adoption is not research, programs, organizations, or networking. It is the demonizing and criminalizing of virtually all indigenous and heritage-based food practices.
There's a short chain between field and fork, and the shorter that chain is - the fresher, the more transparent that system is - the less chance there is of anything from bio-terrorism to pathogenicity to spoilage.
The industrial food system is so cruel and so horrific in its treatment of animals. It never asks the question: 'Should a pig be allowed to express its pig-ness?'
Nobody trusts the industrial food system to give them good food.
Outrageous behavior, also known as the lunatic fringe, is the seed bed of innovation and creativity.
I want people to think through issues. I'm just tired of blind alignment.
Land degradation did not start with chemical agriculture. But chemical agriculture offered new tools for annihilation.
Get in your kitchens, buy unprocessed foods, turn off the TV, and prepare your own foods. This is liberating.
We need to respect the fact that cows are herbivores, and that does not mean feeding them corn and chicken manure.
Ecology should be object lessons that the world sees, that explains in a visceral, physical way, the attributes of God.
I see myself today as Sitting Bull trying to bring a voice of Easternism, holism, community-based thinking to a very Western culture.
I'm a Christian-libertarian-environmentalist-capitalist-lunatic. It's a humorous way for me to describe that I'm not stereotypical.
You know, in our culture today, our Western, reductionist, Roman, linear, fragmented... culture, we don't ask how to make a pig happy. We ask how to grow it faster, fatter, bigger, cheaper, and that's not a noble goal.
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