Welcome to the Peasant Fare blog. This is where Martha reports on her project of developing a local, seasonal cuisine that is good to eat, good for you, and ecologically sound. It should also be affordable, though that term needs to be unpacked and examined.

The idea that economizing on food is always good has been part of my thinking for a long time. But now I know that many food workers are treated cruelly and opportunistically by government and employers and that many cost-saving measures are destructive and produce unwholesome food.

So along with “affordable” we need “sustainable,” meaning, in this case, that all the consequences of producing and eating the food are considered, not just price.