In a world of mass-production and over-harvested resources, I find it a delight and a luxury to come across a responsibly crafted product, especially around the holiday season. Unsurprisingly, living, producing, and creating sustainably has become a skillful artistry, and sustainable craftsmanship and process is quickly on its way to being the ultimate in luxury production.
It has been extremely encouraging for me to see the Slow Design movement taking root around us. One may see such artistry in the culinary world, as so many chefs joyfully curate the finest, locally raised ingredients with which to design. From olives in Georgia, to Alabama milk, I find hope and inspiration all around me.
And it truly is a luxury, one that I hope may become more common than not, that each of us will know the source and quality of their food. The openness regarding the source and quality of sustainable dining holds both the chef and the diner accountable, allowing both parties to take pride in their choices.