RE: [pf] Tea-leaves, bones and squash-skin

At 12:10 4/1/2001 -0800, Diane wrote:
>My father-in-law raises dairy cattle.  Recently he had one terminally
>injured and had to put it down.  The animal was butchered and 
>distributed to the families of his five children and two step-children.
>   It was strange to get "undoctored" beef.  It doesn't smell "right" 
>to me and even tastes differently.  Of course, I realize that must be 
>because it smells and tastes the way meat is supposed to.  
>

· I was actually asking two questions, I realise now; one about whether one
/has/ much in the way of food scraps now (and if so what is done with
them), and the other was the last, about whether there was much left now,
of the world I grew up in, where being a housewife was a very skilled job
(read Mrs Beeton's "Cookery and Household Management").

· That making your meals from what you get from your garden (or at one
remove, from the market-gardener/horticulturist who grew it), is IMO one of
the essentials for sustainable living, since all that "middle-man"/broker
stuff (including having the food as input to a factory, with what you will
eat being output), while adding to the amount of money in circulation, uses
resources and produces large amounts of waste which a frugal housekeeper
would not.
  So unnecessary, provided people did only a modest amount of work per day
(total necessary work divided by the number of people willing to work), so
they had lots of time for making meals. My very rough guess is: ~5 hours a
day, 5 days a week, typically, after all the unnecessary production was
abolished.

David.
(David MacClement) davd@ihug.co.nz 
http://www.geocities.com/davdd.geo/index.html#top
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