Consider the farmers and growers; the scientists who develop and refine seeds;
the gardeners and horticulturalists who nurture the growing plants;
the sun and rain;
the people who prepare the food for market;
those who devise recipes to tempt our palette.
We have much to be grateful for.
How often do we eat food 'on the run', barely noticing the flavours and textures?
Do we resent the time spent in preparation of food?
How do we acknowledge the gift of food?