Vineyards and livestock near Abbey Road Farm, Carlton, Oregon
Western concepts of old and new world are linked in both time and space to the renaissance, age of enlightenment, colonization, democracy, science and technology; a new world of cities, goods, rapid communication and transport. Almost anywhere on earth is now close by. Yet something has receded; we long for connections to the pastoral, to the land that we imagine we have lost. But there seems to be evidence of recovery. In some places we see land transformed to the images of an ancient past. Imagine the cultivated vineyards of Mycenaean Greece; herds of goats and sheep on steep stone-strewn hillsides; or further back 12,000 years to Neolithic times at the dawn of agriculture, the domestication of sheep and goats. Our connections are long and deep. These times feel recaptured when I travel through the Dundee hills in Western Oregon. Along Abbey Road you can walk among fields of sheep, alpaca, lamas, and goats; artisan goat cheese is sold locally, Pinot Noir grapes from the vineyards is transformed to red wine permeated with the essences of the land. Are these not the same wines, the same cheese consumed by Aeschylus, Diogenes, and Thucydides? The atoms of that time and place, of the goats, men, and vines, through millennia have cycled between animal and plant, between atmosphere and ocean, diffused and assimilated time after time until the hillside in Oregon is the hillside of ancient Greece. When we drink from a cup of wine, we do indeed drink of the atoms of the blood of the ancients.*
*The carbon atoms in a person’s body, obtained from food are eventually metabolized; some of these atoms are exhaled as carbon dioxide. An average adult is estimated to exhale ~550 liters of CO2 per day. Living to the age of 30 a person might exhale ~ 1.5 x 1029 atoms of carbon in a lifetime. Complete mixing of one human’s 1.5 x 1029 carbon atoms (as carbon dioxide) in ancient times means that every breath that you take today may contain as many as 107 atoms of carbon from that human in every breath you take today. These carbon atoms become part of your body when plants take up atmospheric carbon dioxide and metabolize that to biomaterials that humans transform to edibles (e.g. wine and bread) or by way of livestock vectors (e.g. goats, sheep, cows, which yield milk, cheese and meat).









