The siren call of perfection is everywhere. Scrolling through styled lives on Instagram, watching TV, hell even just walking the streets we're bombarded by images, ideas, words showing us how we should be living and how we're not quite getting it right. The constant drip that wears you away, no matter how conscious you are of it. It's no wonder that we often defend ourselves with shells of indifference and cynicism against a world that can feel overwhelming. It's exhausting to be constantly striving for perfect. No problems, no mistakes, every 't' crossed and 'i' dotted first time, every time.
I've been a bit blocked with this blog of late, you might have noticed. Perfectionism sneaking in again and muddying up the works. I love food and I enjoy rhapsodising about peaches (or downy, fragrant quinces as the season would now call for) as much as the next slightly flowery foodie. And while I reserve the right to write pieces about my love of fruit all year round, there is more to be discussed. So many big, important issues intersect with the food industry and it's in the discussion of these more serious topics that my block has grown. That sense of perfection, the need to make sure what I write is Right and Correct and Irrefutable. Safe against the baying and braying of the internet hysteria machine. It's exposing to put my ideas and beliefs into the world, especially when they're a little deeper than stonefruit, and so I suppose this post is my disclaimer (as much for myself as it is for you):
I am a human. All opinions are imperfect as I am. I will do my best to be well informed and open minded but if you disagree with me, tell me. Let's discuss it. Don't be a jerk.
And with that said, onwards we go to the plan. Over the coming months I'm going to investigate the environmental impact of the main ingredients used at Two Hands Bakery, starting with the big three - sugar, flour and butter. Knowledge is power, as they say, and I'm hoping that by educating myself on this I'll be able to make better choices for the bakery and do what little I can to reduce the impact that the business has on the Earth.