Harvesting and distillation
In a little conversation this morning on the art and practice of harvesting we got into a conversation about the pattern of distilling. Â We talked about what it takes to lay a table with a meal for a group of six friends. Â How no one can creat a meal from scratch, and that everything from the food to the table, to the machines that transported the food, to the people that sold the chairs and built the factory that created the plates all contributed to that meal. Â That a single meal with friends is a distillation of thousands of person years of work.
The whole field of the harvest is a field of potential. Â When we distill from that we make choices about what the highest and best use of that field might be, for that very moment, in the domain in which we have influence. Â This isn’t always easy, and sometimes people are attached to pieces of the harvest that are left behind in the distillation, feeling unappreciated or unseen. Â Eating mindfully means being aware of and honouring everything that goes in to the food, and being grateful that we can be present at the nourishing end of the process.