A review of The Permaculture Way by Graham Bell (1992).
Allison reminds us that a core aspect of people care is realizing the reality of our limitations. How we design food systems for ourselves and for others has to take into account the many ways in which we are limited.
In recent years I've become the sort of person that is more likely to ask why something is so cheap rather than why it is so expensive. I realize that asking this question is something I can do in part because of privilege. I am in a position to be able to afford to look at the labels when I shop, eat the occasional meal out, and on that basis somebody might consider me elitist or a snob to suggest that food, on the whole, is priced artificially low.
That's why I felt it was time to lay out, as briefly as possible, a philosophy on the cost of food.