It baffles me that so much attention is paid to where a wine comes from, how it was grown, aged, stored and this scrupulous attention to the like in what we eat has only begun to come about recently.  Afterall, there are few people I know that consume more wine than they do food. In select European countries this rigorous attention paid to origin is not merely enforced by sommeliers and gastronomes, but by government regulated appellations, or terroirs.

When it comes to sacrificing in order to reduce one’s carbon footprint, the buck stops for most at a luxury with which one cannot part: the feel of security in an SUV, the ability to travel to the far corners of the world propelled by jet fuel, the ease and convenience of a disposable lifestyle. For me, the buck stops at steak.