If I started out interested in eating – consumption – and developed that into an interest in cooking – production – then where I get to now is the process of deliberate praxis. By this I mean LESS ART, MORE MEAT: if deliberate practice requires 10,000 hours of non-gainful, leisure-free application, then deliberate praxis is the development of the examined life through doing that which is right.
No outer source; no godhead. The saptibhaṅgī hold. Process is encroaching on product.
It’s about coherence – a tracing of things from precept to grundnorm.
When faced with indecision, answer thus: What should I do? I should do what is right. Right how? Universalisable, sustainable, achievable.
Universalisable: Straight outta Kant: Act only according to that maxim whereby you can at the same time will that it should become a universal law.
Sustainable: One might argue that something cannot be universalisable if it is not at the same time sustainable. Perhaps it’s a catch-all for the ‘weak’ form of universal – the one for which you haven’t been able to identify the appropriate externalities. Act in such a way that the process be, as far as possible, self-sustaining or net positive. Examples might be seeking out waste garden produce for use in compost, or simple reuse / repurpose.
Achievable: Work first where your impact can be felt. Secure your food supply. Eat what’s in season, or preserve it / change form (I hate cabbage: I love kimchi). Look to civic duty and motherhood / parenthood as the guide. Identify your failures.
Above all, that praxis ought to contain the humility to recognise that your own margin of incoherence – that set of things you know fail your ideology but you’re prepared to live with – is inacceptable to others.