Celebrating 100 Years of the National Park Service: Exploring Food & Sustainability in the Grand Canyon
Today the National Park Service turns 100 years old!
Signed into law and created on August 25, 1916 by President Woodrow Wilson, the National Park Service (NPS) is charged with the lofty goal of preserving both the ecological health and historical aspects of its parks while also making them accessible to the public. Responsible for the protection and maintenance of incredible sites such as the Grand Canyon, Yosemite, Hawaii’s volcanoes, Death Valley, Cape Cod, the rainforest in Puerto Rico, and many more phenomenal natural locations, the NPS has a large stake in the environmental conservation for future generations to come.
On a recent camping trip to the Grand Canyon, I had the wonderful opportunity to grab an up-close look at some of the sustainability measures the NPS is taking to protect natural wonders such as the Grand Canyon, as well as experience other food and nutrition related aspects of the journey. Healthy food and environmental preservation are intimately connected, and this profound relationship has not been lost on the NPS.
What does preserving our environment have in common with food and nutrition? In short, pretty much everything.
eat yer veggies
Caylee Clay is a Registered Dietitian-Nutritionist & yoga teacher specializing in psoriasis, Candida albicans, autoimmune disease, & food sustainability. By following her own health path with a goal of naturally putting her psoriasis into remission, she is a top resource for other psoriasis sufferers who are dissatisfied with the Western medicine approach to treating autoimmune disease. Also, she believes that healthy living & sustainability go hand-in-hand — every bite you take has the power to improve both the world and your health!