Judy Wicks On Her Plan To Change The World, One Restaurant At A Time
You hear more lately about the concept of “food miles” — how far food travels to get to your plate. To most people fewer food miles just means that it’s fresher, but others are starting to make the connection to carbon emissions, though I don’t think that’s the primary reason people buy local. I think the local-food movement is more concerned with nutrition and community connection: people want to meet the farmers who grow their food, and they know that local food tastes better and is healthier and more nutritious.
Tonight was my third Christmas Eve service. My friend Diana was playing the organ and invited me into the choir loft with her. I sat looking down at the pews, which were two-thirds full. These people had braved the midnight cold of the Catskills to praise the birth of a king in a barn.
I am compelled to leave every few months with my backpack and cameras and a ticket to some distant place. I travel as simply as I can, with a tent, a sleeping bag, some cooking gear, and small gifts to give to people I befriend along the way. I am drawn in particular to the indigenous peoples of the world and their vanishing customs. They have taught me groundedness, humility, wisdom, and authenticity.