Many of us work to save species, habitats, seeds, breeds and the earth itself. Others work to ensure that the fruits of these labors—the healthy food harvested from restored landscapes—actually reaches our communities—including the elderly, infirm or otherwise disadvantaged—to benefit them, to delight them, to nourish them and to enliven their sensory responses to this beautiful, delicious world we live within.
Savoring the world does not mean consuming it as much as valuing its species and peoples and landscapes for their unique gifts. We need both kinds of work to come together as one, rather than being either/or endeavors.
Listen to Father Gregory Boyle: “We always seemed faced with a choice: to save the world or to savor it. …The good news, of course, is that when we choose to “savor” the world, it gets saved…”
Bless all of you who work along this gradient of giving back to that which nourishes our bodies and souls.
–Gary Paul Nabhan
