1.0Slow Food USAhttps://slowfoodusa.orgAnna Muléhttps://slowfoodusa.org/author/anna/Farming, Sustainability and the Return of the Local Economy • Slow Food USArich600338<blockquote class="wp-embedded-content" data-secret="5Q1csK5Aa9"><a href="https://slowfoodusa.org/farming-sustainability-and-the-return-of-the-local-economy/">Farming, Sustainability and the Return of the Local Economy</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://slowfoodusa.org/farming-sustainability-and-the-return-of-the-local-economy/embed/#?secret=5Q1csK5Aa9" width="600" height="338" title="“Farming, Sustainability and the Return of the Local Economy” — Slow Food USA" data-secret="5Q1csK5Aa9" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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It is 77 degrees in the pasture where my sheep and their lambs are grazing contentedly on the tall grass whose roots reach deep into the soil, carrying water to the otherwise dry surface. Tall grass helps ensure pasture health and ultimately the health of my sheep. At the same time, the temperature in my kitchen is 119 degrees. I remove a dozen baguettes from the oven and prepare to load eight pain au levain.