Stacy Lyn Harris Dubbed “New Breed of Cooks” in Sustainable Movement


I am honored to be listed among these quality chefs as a “new breed of cooks.” Living sustainable or using God’s natural sustainable resources to the fullest is nothing new. Not less than 70 to 80 years ago every one of our ancestors lived “sustainable” whether they knew it or not. Most had kitchen gardens out the back door or on the terrace and hunted for their food or at least knew someone who did. If they lived in crowded cities, they at least had local meats and produce from suppliers down the street.

If they didn’t do either, they farm raised animals or bought from an organic (they all were pretty much organic then) supplier. I am happy to be a part of this revolution back to basics style of food and living.

I love the section of this essay quoting Emma Maris of states, “If you eat meat, eating animals you hunt yourself is a more ethical alternative than eating those from the current industrial agricultural system…Getting your meat from outside the industrial food system is also better for the environment.”

Is that great or what? I couldn’t have said it better myself. Preparing what you harvest gives you the upper hand in knowing what that animal has been eating or when the vegetables was picked from the vine and what herbicides were or were not used. It is an amazing and healthy experience that I am happy to participate. I hope you enjoy this article as much as I did.

Oh, don’t forget to subscribe to Deer and Deer Hunting Magazine and get your copies brought to your doorstep!!

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