I intended to post my wine and cheese review from last Monday's marathon tasting, but alas I cannot seem to find the exact names of each cheese. Nonetheless, it will go up shortly, names or no names.
In the meantime, it is well worth reading this piece on the current tomato blight in the New York Times from noted chef Dan Barber. I largely agree that in each instance we move to something more sustainable (growing our own food in this case), there is often the risk of an unpleasant and unexpected side-effect. This shouldn't discourage us, however, from doing our own part. It just reinforces the need for further research and education in the realm of food and sustainability. At the very least such initiatives could provide employment to counteract the effect of human redundancy as a result of technology - social sustainability at work?
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