-Luke Mehring
Chapters 8 to 10 all take place in the month of June. In chapter 8 the author, Barbara Kingsolver, writes a lot about the “real cost” of food in America. This includes the environment cost from using chemicals in both the cost of the chemicals and the cost of chemical cleanup in the United States. It also includes the fuel used to harvest, plant and spread chemicals over large fields. It also cost consumer substitutes used to pay farmers and the agriculture industry by the government with tax dollars. So, the point of this chapter is to let us know that while organic food may be more expensive up front in the store, it cost less overall because of all of the other factors.
Chapter 9 is all about a different topic that is not about growing your own food. She writes mostly about what people do with their time. She also talks about how when people do things how you approach it changes how you do it or whether or not you enjoy it. For example, if you come into making dinner thinking about how it is just a waste of time and you need to do it quick so you can get to other things you will do a poor job and most likely not enjoy it. But, if you come into dinner thinking of it as a opportunity to be creative and have fun you will enjoy it and will have a better chance to do a good job. Kingsolver also brings up the good point that time is a zero sum equation. This means that every minute you save doing something will be spend on doing something else because no matter what there is the same amount of time every day.
Chapter 10 is another chapter that emphasizes eating locally. Kingsolver uses the medium of a farmers dinner that uses only locally grown food in their menu and it is all for under 10 dollars. This is in contrast to most restaurants that get their food from all over the country and all over the world to make their food less expensive to produce. This farmers dinner gets everything within an hour drive from the field to the costumer.
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