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Extra resources for Anna Getty's Easy Green Organic
For that reason and others, we spend time with her in the garden observing the bees, planting herbs, or watching a spider. She helps make dinner sometimes and we ask her to take the kitchen scraps to the composter so that she’ll recognize some part of the cycle of life. I have high hopes and aspirations for her, but more than anything I would like for her to have respect for Mother Earth and her many gifts. I would love to snap my fingers and magically find myself on an organic farm, growing my own fruits and vegetables and raising my chickens for eggs, and then snap my fingers again and be back in the city fulfilling my responsibilities here.
Your words have guided me and continue to do so. To all the leaders in the health and sustainability movement. We still have a long way to go to help this planet heal but because of all of you, I am optimistic. To Justin Meyers, Paul Knobel, and my Sutton Place team, thank you all. You always have my back. To Matthew Guma. To David Silverman. Thank you for the second kitchen. To Nina and Jessica for recipe logging. You rock. To Dan and Hal. You’re the best. , Hartwell, and Juliet R. Thank you Dr.
This is not about being dogmatic, but rather about making changes you feel comfortable with. Start small and then over time make more changes, like I did. I am still making changes every single day. Remember, you don’t have to do everything described in this chapter all at once. Start with one thing that makes sense, get really comfortable with it, and then move on to your next goal and keep going from there. No one is perfect—we do what we can. The goal, of course, is to create a green, safe, inviting, and inspiring place to cook, where all senses come alive.