The lessons of elementary school science have over the years, converted from a solid mass to a sparse gaseous element. Since most of us never use or talk about science in daily conversation, even the most basic concepts can be hard to harness. In preparation of our next Farm-To-Fork, over the next month, we’ll be talking a lot of science. It’s not the sexiest part of cooking or eating, but - from the dirt to the kitchen - it is the most essential part of food.
Specifically, we’re honing in on a concept called, carbon farming - a regenerative type of farming that captures from the atmosphere and stores carbon in the soil. It sounds kinda crazy, but, as always, science is crazy wrapped in logic. Before we get too deep into what it is, let’s consider one's motivation for this method of farming.
Carbon makes up less than one-percent of the earth’s atmosphere, but its presence is widely felt. The gas plays a vital role in the regulation of earth’s temperature. It qualifies as something we hear of often, but may not know well, and that is, a greenhouse gas. These gases both absorb and emit energy that cause the earth’s surface to heat up. It is also one of the leading causes of global warming.
Global warming, while politicized in America, is a seriously important global health issue that nearly all scientists worldwide agree upon. It’s not just about our comfort (or lack thereof) in the wake of a changing climate that’s at stake. The implications of the year over year temperature increases are catastrophic for our waters' biodiversity and ecosystems. Fifteen of the last sixteen years have been the warmest on record, with 2016 on its way to making that sixteen of seventeen.
Often there is a gap in the public discourse between well-meaning, mindful consumers and the food publications/entities that provide culinary fodder for us. Again, science just isn’t that sexy. But we have a plan. Inspired by the tremendously bold vision of The Perennial, a restaurant born to counteract climate change through farming, we are also using food (and media) to join this fight. At our event on October 30, You’ll meet some of the farmers working on “sequestering” carbon from the atmosphere who are working in this movement, and when it’s humanized (or bovinized) we’re confident you’ll be so swept away in their work and charisma, you’ll forget we’re talking science at all.
In keeping with the theme of the event, we’ll pay particular attention to the ranchers who are doing this work through the raising and grazing of their herd. We’ll explore how cows - maligned as a central part of the global warming problem - are actually part of the solution in this carbon conundrum. Stay tuned.