Hey Sacramento followers – Between the Lines Book Club meets tomorrow (9/26/15) at Arden Dimick Library at 10:30AM! Not in the Sacramento area? Leave your comments about The Third Plate here!
In The Third Plate, chef Dan Barber talks about the importance of making sustainable agriculture part of elite cooking. Barber wants to make it fashionable to use all the parts of an animal or vegetable, rotation crops like barley and rye, and humanely and sustainably raised livestock.
Every culture has in some way grappled with the concept of sustainable agriculture, a term which basically means how to use land without using the land up to the point where it is no longer productive.. An early example from the Americas is that of the “The Three Sisters.” Several Native American Tribes had a practice of planting “The Three Sisters,” maize, beans, and squash, together. Each plant has components that keep the soil healthy, ensuring good farming in future years. The crops also proved a balanced diet when eaten together.
Sustainable agriculture is described today as agricultural practices that maximize human nutrition and quality of life while also maximizing the health of the environment and its ability to continue to provide food. This means that a farm cannot exhaust the nutrients in soil through over-farming, nor use chemical fertilizer that damages local water sources. My California readers will be most familiar with the concept in terms of water usage. While water is a renewable resource, California farms pull water out of the aquifer much faster than the aquifer can be refilled. The term “sustainable agriculture” became popular in the 1980’s. Other issues to consider are how much land is being used and how much energy a farm uses.
Discussions about sustainable farming can take a low-level approach (using different fertilizers and crop rotation, or a more radical approach (urban farming, vertical farming, and changes in the economy as a whole.