I’m writing this just after settling into my beautiful sea villa on Pangkor Laut in Perak for a weekend getaway. Even though it’s just an hour’s flight from Singapore to Malaysia, the waters around Pangkor Laut are crystal-clear and serenely blue. Since 2007, the resort island has been working with non-profit organisation Reef Check Malaysia to improve the condition of its surrounding reefs and marine habitats, resulting in the clean waters I’m gazing at now.
While we enjoy Mother Nature’s beauty, it’s easy for us to take it for granted and not realise how much effort it requires to restore the natural surroundings of any given place. Stephanie Dickson, featured in this month’s Women Now story (page 122), knows exactly how hard it is. The founder of conscious festival Green is the New Black, she’s the ultimate eco-warrior. Not only does she educate people on the importance of green living, she herself has adopted a more eco-conscious diet and only wears sustainable fashion.
Some of our local restaurants and grocers also go to great lengths (page 132) to source soil-grown seasonal vegetables because they are not only more sustainable, but tend to taste better. That’s the result of being grown in their natural climates and seasons, and having to survive the outdoor elements. As chef-owner Keirin Buck of Le Bon Funk explains: “When vegetables need to fight for their lives, they develop a lot more character.”
The same can be said for human beings, can’t it?
- NYL, EDITOR