What did liberty mean to the American founding fathers? It was not just about limited government, protecting rights, and leaving people free to live their own definition of a good life. It was to be a movement toward the highest of human flourishing. A new genus of liberty had taken root here in the fresh American soil, and there was a special something—a moral discipline—that was inherent in the American character that would allow it to thrive. Above all, real liberty was dependent upon good character. The new nation had barely gotten any traction, however, when the founders’ ideal of a liberty based upon virtue began to lose its luster. Over time, liberty gradually became more about rights and less about the responsibility to be good. Character no longer matters, and we don’t seem to mourn the loss
What did liberty mean to the American founding fathers? It was not just about limited government, protecting rights, and leaving people free to live their own definition of a good life. It was to be a movement toward the highest of human flourishing. A new genus of liberty had taken root here in the fresh American soil, and there was a special something—a moral discipline—that was inherent in the American character that would allow it to thrive. Above all, real liberty was dependent upon good character. The new nation had barely gotten any traction, however, when the founders’ ideal of a liberty based upon virtue began to lose its luster. Over time, liberty gradually became more about rights and less about the responsibility to be good. Character no longer matters, and we don’t seem to mourn the loss
The Life of Cheese" is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as the product she scrutinizes. A must read for anyone interested in fostering a sustainable food system." Warren Belasco, author of "Meals to Come: A History of the Future of Food" "Heather Paxson's lucid and engaging book, "The Life of Cheese," is a gift to anyone interested in exploring the wonderful and wonderfully complex realities of artisan cheesemaking in the United States. Paxson deftly integrates careful considerations of the importance of sentiment, value and craft to the work of cheesemakers with vivid stories and lush descriptions of their farms, cheese plants and cheese caves. While she beguiles you with the stories and tastes of cheeses from Vermont, Wisconsin and California, she also asks you to envision a post-pastoral ethos in the making. This ethos reconsiders contemporary beliefs about America's food commerce and culture, reimagines our relationship to the natural world, and redefines how we make, eat, and appreciate food. For cheese aficionados, food activists, anthropologists and food scholars alike, reading "The Life of Cheese" will be a transformative experience." Amy Trubek, author of "The Taste of Place: A Cultural Journey into Terroir
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