• Dead-of-Winter Meal Teems with Local Life

    We had a great slow-food pot luck last night with friends. Some folks brought local buffalo; others northern New Mexican mashed potatoes, while a third family had made pasta by hand only a couple of hours in advance. Melissa and I brought a chicken, beet, feta, apple, carrot, lettuce, sprouts, and apple cider salad plus a butternut squash stuffed with sunchokes, onions, and garlic—smothered with Munster. All of the ingredients except the salt, pepper, cooking oil, and cheeses came from either the Santa Fe Farmers’ Market or our own garden. Courtesy of the food co-op, the Munster was trucked up from Las Cruces, and the cow feta was imported from Tucumcari—both clearly in-state food sources and therefore much more slow and local than they could have been. Although the meal was exquisite, we weren’t crazy, so we toasted the whole thing with a delightful, low priced Italian cabernet.


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The final frontier.

These are the musings of an engaging enterprise.
Its thirty-year mission:

To create a greener planet.

To seek a better life in our lumbering civilization, and

to slowly go where we are all are headed anyway.


Is an unproven system for generating wide-spread sustainability.

it asks for 10 minutes a day for a year. At the end of the year, it asks for 10 more.

So in the second year, you spend just 20 minutes a day, in the third year, 30 minutes.

If you keep up this pattern, 27 years later you spend over 4 hours per day being extremely green.

Share Here!
Describe your attempts At a sustainable life.