As I start to think of preparing supper tonight, it’s nice to go down to the garage to retrieve an onion, some garlic and a pumpkin, then to tend to the compost in the yard and bring back fresh chard, beet and leeks, reaping the reward of last year’s labour and the covers I put over several of the garden beds to preserve some plantings from frost. This way, I know that there is unlikely to be chemical residue or genetic modification in our food and that it will have lost less nutrient value by making such a short trip from harvest to table. I’m sure that it costs us more to eat our own produce, exclusive of any illusory labour costs that we might factor into the equation, but it also means that the cost of the transport of seed was the only fuel that was burned to put these calories on the table.