Be the change

"If you choose the sustainable approach, it will last to the next generation. It can be a way of life." - Bo Songvisava, chef & restaurant owner

If you've read our About page, you know Garden of Esther was founded from a desire to know where our food comes from; the most obvious way to control how your food is grown and prepared is to do it yourself.

Part of the reason we like to grow our own is so that we aren't ingesting pesticides and herbicides and who knows what else every time we eat - the human body isn't meant to digest man-made, un-pronounceable chemical compounds, especially ones that end in the suffix "cide."

But in the same way the human body isn't meant to handle deadly laboratory cocktails, neither is the planet Earth. Not only do we not want to eat or use food or other products because we fear they harm our bodies, we also don't think they should be inflicted on our planet. If it's not good for us, it's probably not all that great for the Earth either.

We want safe food and safe products for our bodies and our planet. We want to shepherd and protect the long-term health of both. And those two missions are intimately bound together.

The Earth is loaded with resources that make our lives possible and pleasant, but every one of those resources is finite. We can run out of oil. We can run out of coal. We can run out of water, and soil, and even plant and animal life.

When we waste natural resources with over-consumption, or poison them by flooding them with waste and industrial chemicals, we act like immature children who assume their needs will always be met, no matter what.

In the last 150 years or so, we have done more damage to our planet than all the previous generations combined. That's a mere five generations who have nearly ruined what hundreds of generations enjoyed for thousands of years prior.

Our mistreatment of our planet is - fortunately - an aberration in the human timeline. And it's time to bring this noxious chapter to a close.

How do we start? At home.

It's time to change. Each one of us.

Don't use the plastic. Do buy the organic produce. Eat less meat. Ride a bike instead of driving a car. There are any number of ways you can be the change.

Start small. You don't have to become a vegan, bike-riding hippie overnight, or at all. You don't even have to be perfect every day (good advice for all aspects of life, not just sustainability, right?).

Use those recyclable bags for all your shopping. Take shorter showers. Plant something, anything, and help it grow with compost and TLC. Avoid disposable water bottles and coffee cups. If you can figure out what to watch on Netflix on Friday night, you can figure this out.

The "but why bother I'm just one person" response is nonsense. Laziness. Every one of us is just one person. If each person were responsible for him or herself, we could affect enormous change practically overnight. Dasani won't make bottled water and Monsanto won't stock Round-up if no one buys them - that's the beauty of supply and demand.

You can take care of yourself, your planet, and generations to come by making simple changes every day. And after you've made those changes, they're no longer changes - they're just how you live your life.

Be the change.

Treasure Coast fresh pasta
Michelin Star Chef Bo Songvisava's journey to restaurant owner has inspired her to include sustainability in the mission behind all of her work. Her goals for her restaurant go beyond serving extraordinary food and include zero carbon footprint and little to no waste.

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