Growing your own food is the ultimate way to connect to your food. You are the grower and eater. You can grow exactly what you want to eat. You can determine what goes into the soil, onto the plant, and therefore into your body. Growing your own food really connects you to what is truly local and seasonal. It has changed the way I eat in many respects. I, like most people, used to eat the same thing all the time (I still do some). But after growing your own food, tomatoes become a delicious luxury food for summer and early fall. Why bother with those bland tomato-like red things we find in the grocery store and restaurants in winter? Warning: You may become a food snob.
Of all the gardening tasks, starting seeds is the most miraculous and the most intimate. I visit my seeds (my babies as we call them) twice a day and get to watch a new life sprouting from that seemingly lifeless seed. I provide water, warmth, light, and soil. I get to witness the first speck of green poking out of the seed bed, the unfurling of the first leaves, and then the supersonic growth of the young established plant.
Starting seeds can also be difficult. The fragile new life is easily extinguished if you let them get to dry, too cold, too hot, or who knows what else. I have had mediocre results starting my seeds until this year. I decided it is time to get serious and figure out a good setup for my seeds. So I did some research and totally revamped my seed starting methods. I have two new videos: one on starting the heat-loving vegetables like tomatoes, peppers, and basil indoors and one on starting cold-loving vegetables like greens, carrots, parsnips, and many others in a cold frame.