Gastronomy is sometimes called the art of food. It can also refer to a style of cooking from a particular region. In other words, gastronomy often refers to local food and cuisine. Sustainability is the idea that something (e.g. agriculture, fishing or even preparation of food) is done in a way that is not wasteful of our natural resources and can be continued into the future without being detrimental to our environment or health.
Sustainable gastronomy, therefore, means cuisine that takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually to our plates.
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There is no mistaking that 2020 has been one rough year. Nearly every aspect of our lives has been impacted by COVID-19, but really, that’s hardly the half of it. This year has also brought an economic downturn, murder hornets, a crazy election cycle, and monstrous natural disasters most notably tragic wildfires.
From Australia in January to California and the rest of the US Pacific coastal states this summer, wildfires have ravaged communities in both developed human landscapes and in the wild ecosystems we all enjoy. Though many have argued that there is some natural benefit to fires, few are speaking of fires of this size and magnitude. Indeed, many of the fires of 2020 have broken — and broken again — records for size, intensity, and human or ecological damage.
Many communities that are left behind find themselves struggling to pick up the pieces. The majority have goals of building back to what was before, only stronger and more resilient. Of the many considerations that those trying to rebuild must consider, the way wildfires will impact their water quality is one of the most important.
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