Mar 01, 2012 09:39AM
“The description said ‘Indestructible Plants!’ so I thought they would be perfect,” said my husband Jim as I opened the gift he had given me. Three adorable aloe plants of different varieties sat in the box. Their tags said: Ravioli, Prickly, and Ox Tongue. I looked them over lovingly and then recited my standard plant apology, “I’m so very sorry you have come into my care. I will try to do better.” The problem is I have a black thumb. I have sworn off buying plants because I have a horrible track record. However, we’ve had these three amigos for about three months now and all is well. It is probably because my husband keeps checking on them, making sure they are watered and have enough sunlight. I think he is feeling responsible for their well-being!
Plants enhance our lives not just in our environment but as a source of nutrition. “A plant-based diet of whole foods is not only best for everyone’s health, but also for the planet,” shares Linda Sechrist in our Wisewords column [page 28]. The article examines the concepts covered in the film, Forks Over Knives. The film’s pioneering thinkers make a compelling case that switching to a whole-foods, plant-based diet can restore health. It is motivating to consider that the food choices I make for my health can also help the planet. Plus, according to our feature article, Changing the Way America Eats [page 20], “Tasting the difference between fresh, local, organic foods and those that travel hundreds or thousands of miles before touching our taste buds is catalyzing a healthy change across America.”
This all makes me wonder, could I possibly keep a garden alive? After all, what is tastier than fresh from the vine? For me, starting small is key. Plus, I think some sort of automatic watering system would be perfect and might reduce the number of necessary apologies. Perhaps if I can keep my aloe plants alive a bit longer I’ll branch out to something edible.
In this Food and Garden issue you will discover ideas and tips for purchasing local food or growing your own. Be inspired by those that prepare their meals on a budget in Conscious Eating on [page 24]. You’ll find that creating dishes based on what you have on hand can be the catalyst for a new tasty recipe. I hope this issue inspires you to incorporate more local and fresh food into your life.
Here’s to keeping it growing!
Kris Urquhart, Publisher