So, Trump is officially our new president.
Well, let’s grow some potatoes!
(and people say I never talk politics lol)
So, Trump is officially our new president.
Well, let’s grow some potatoes!
(and people say I never talk politics lol)
You won’t have to twist my arm to have a glass of this!!
DIY Eggnog free of sugar!
This video shook my gardening spirit at it’s very core!!
There’s something so instinctual, so valuable, so real, so necessary about growing food…
What should a community do with its unused land? Plant food, of course. With energy and humor, Pam Warhurst tells at the TEDSalon the story of how she and a growing team of volunteers came together to turn plots of unused land into communal vegetable gardens, and to change the narrative of food in their community.
A MUST WATCH VIDEO:
And be sure to scroll to the bottom of this article
To watch the short film about the town she’s from!!
Incredible Edible Todmorden
This is Pam from Incredible Edible!
Interactive transcript from Ted.com – Read & repeat these concepts often:
The will to live life differently can start in some of the most unusual places. This is where I come from, Todmorden. It’s a market town in the north of England, 15,000 people, between Leeds and Manchester, fairly normal market town. It used to look like this, and now it’s more like this, with fruit and veg and herbs sprouting up all over the place. We call it propaganda gardening. (Laughter)
Corner row railway, station car park, front of a health center, people’s front gardens, and even in front of the police station. (Laughter) We’ve got edible canal towpaths, and we’ve got sprouting cemeteries. The soil is extremely good. (Laughter)
We’ve even invented a new form of tourism. It’s called vegetable tourism, and believe it or not, people come from all over the world to poke around in our raised beds, even when there’s not much growing. (Laughter) But it starts a conversation. (Laughter)
And, you know, we’re not doing it because we’re bored. (Laughter) We’re doing it because we want to start a revolution.
We tried to answer this simple question: Can you find a unifying language that cuts across age and income and culture that will help people themselves find a new way of living, see spaces around them differently, think about the resources they use differently, interact differently? Can we find that language? And then, can we replicate those actions? And the answer would appear to be yes, and the language would appear to be food.
So, three and a half years ago, a few of us sat around a kitchen table and we just invented the whole thing. (Laughter) (Applause) We came up with a really simple game plan that we put to a public meeting. We did not consult. We did not write a report. Enough of all that. (Laughter) And we said to that public meeting in Todmorden, look, let’s imagine that our town is focused around three plates: a community plate, the way we live our everyday lives; a learning plate, what we teach our kids in school and what new skills we share amongst ourselves; and business, what we do with the pound in our pocket and which businesses we choose to support.
Now, let’s imagine those plates agitated with community actions around food. If we start one of those community plates spinning, that’s really great, that really starts to empower people, but if we can then spin that community plate with the learning plate, and then spin it with the business plate, we’ve got a real show there, we’ve got some action theater. We’re starting to build resilience ourselves. We’re starting to reinvent community ourselves, and we’ve done it all without a flipping strategy document. (Applause)
And here’s the thing as well. We’ve not asked anybody’s permission to do this, we’re just doing it. (Laughter) And we are certainly not waiting for that check to drop through the letterbox before we start, and most importantly of all, we are not daunted by the sophisticated arguments that say, “These small actions are meaningless in the face of tomorrow’s problems,” because I have seen the power of small actions, and it is awesome.
So, back to the public meeting. (Laughter) We put that proposition to the meeting, two seconds, and then the room exploded. I have never, ever experienced anything like that in my life. And it’s been the same in every single room, in every town that we’ve ever told our story. People are ready and respond to the story of food. They want positive actions they can engage in, and in their bones, they know it’s time to take personal responsibility and invest in more kindness to each other and to the environment.
And since we had that meeting three and a half years ago, it’s been a heck of a roller coaster. We started with a seed swap, really simple stuff, and then we took an area of land, a strip on the side of our main road, which was a dog toilet, basically, and we turned it into a really lovely herb garden. We took the corner of the car park in the station that you saw, and we made vegetable beds for everybody to share and pick from themselves. We went to the doctors. We’ve just had a 6-million-pound health center built in Todmorden, and for some reason that I cannot comprehend, it has been surrounded by prickly plants. (Laughter) So we went to the doctors, said, “Would you mind us taking them up?” They said, “Absolutely fine, provided you get planning permission and you do it in Latin and you do it in triplicate,” so we did — (Laughter) — and now there are fruit trees and bushes and herbs and vegetables around that doctor’s surgery. And there’s been lots of other examples, like the corn that was in front of the police station, and the old people’s home that we’ve planted it with food that they can pick and grow.
But it isn’t just about growing, because we all are part of this jigsaw. It’s about taking those artistic people in your community and doing some fabulous designs in those raised beds to explain to people what’s growing there, because there’s so many people that don’t really recognize a vegetable unless it’s in a bit of plastic with a bit of an instruction packet on the top. (Laughter) So we have some people who designed these things, “If it looks like this, please don’t pick it, but if it looks like this, help yourself.” This is about sharing and investing in kindness.
And for those people that don’t want to do either of those things, maybe they can cook, so we pick them seasonally and then we go on the street, or in the pub, or in the church, or wherever people are living their lives. This is about us going to the people and saying, “We are all part of the local food jigsaw, we are all part of a solution.”
And then, because we know we’ve got vegetable tourists and we love them to bits and they’re absolutely fantastic, we thought, what could we do to give them an even better experience? So we invented, without asking, of course, the Incredible Edible Green Route. And this is a route of exhibition gardens, and edible towpaths, and bee-friendly sites, and the story of pollinators, and it’s a route that we designed that takes people through the whole of our town, past our cafes and our small shops, through our market, not just to and fro from the supermarket, and we’re hoping that, in changing people’s footfall around our town, we’re also changing their behavior.
And then there’s the second plate, the learning plate. Well, we’re in partnership with a high school. We’ve created a company. We are designing and building an aquaponics unit in some land that was spare at the back of the high school, like you do, and now we’re going to be growing fish and vegetables in an orchard with bees, and the kids are helping us build that, and the kids are on the board, and because the community was really keen on working with the high school, the high school is now teaching agriculture, and because it’s teaching agriculture, we started to think, how could we then get those kids that never had a qualification before in their lives but are really excited about growing, how can we give them some more experience?
So we got some land that was donated by a local garden center. It was really quite muddy, but in a truly incredible way, totally voluntary-led, we have turned that into a market garden training center, and that is polytunnels and raised beds and all the things you need to get the soil under your fingers and think maybe there’s a job in this for me in the future. And because we were doing that, some local academics said, “You know, we could help design a commercial horticulture course for you. There’s not one that we know of.” So they’re doing that, and we’re going to launch it later this year, and it’s all an experiment, and it’s all voluntary.
And then there’s the third plate, because if you walk through an edible landscape, and if you’re learning new skills, and if you start to get interested in what’s growing seasonally, you might just want to spend more of your own money in support of local producers, not just veg, but meat and cheese and beer and whatever else it might be.
But then, we’re just a community group, you know. We’re just all volunteers. What could we actually do? So we did some really simple things. We fundraised, we got some blackboards, we put “Incredible Edible” on the top, we gave it every market trader that was selling locally, and they scribbled on what they were selling in any one week. Really popular. People congregated around it. Sales were up.
And then, we had a chat with the farmers, and we said, “We’re really serious about this,” but they didn’t actually believe us, so we thought, okay, what should we do? I know. If we can create a campaign around one product and show them there is local loyalty to that product, maybe they’ll change their mind and see we’re serious.
So we launched a campaign — because it just amuses me — called Every Egg Matters. (Laughter) And what we did was we put people on our egg map. It’s a stylized map of Togmorden. Anybody that’s selling their excess eggs at the garden gate, perfectly legally, to their neighbors, we’ve stuck on there. We started with four, and we’ve now got 64 on, and the result of that was that people were then going into shops asking for a local Todmorden egg, and the result of that was, some farmers upped the amount of flocks they got of free range birds, and then they went on to meat birds, and although these are really, really small steps, that increasing local economic confidence is starting to play out in a number of ways, and we now have farmers doing cheese and they’ve upped their flocks and rare breed pigs, they’re doing pasties and pies and things that they would have never done before. We’ve got increasing market stalls selling local food, and in a survey that local students did for us, 49 percent of all food traders in that town said that their bottom line had increased because of what we were actually doing. And we’re just volunteers and it’s only an experiment. (Laughter)
Now, none of this is rocket science. It certainly is not clever, and it’s not original. But it is joined up, and it is inclusive. This is not a movement for those people that are going to sort themselves out anyway. This is a movement for everyone. We have a motto: If you eat, you’re in. (Laughter) (Applause) Across age, across income, across culture.
It’s been really quite a roller coaster experience, but going back to that first question that we asked, is it replicable? Yeah. It most certainly is replicable.
More than 30 towns in England now are spinning the Incredible Edible plate. Whichever way they want to do it, of their own volition, they’re trying to make their own lives differently, and worldwide, we’ve got communities across America and Japan — it’s incredible, isn’t it? I mean, America and Japan and New Zealand. People after the earthquake in New Zealand visited us in order to incorporate some of this public spiritedness around local growing into the heart of Christchurch.
And none of this takes more money and none of this demands a bureaucracy, but it does demand that you think things differently and you are prepared to bend budgets and work programs in order to create that supportive framework that communities can bounce off.
And there’s some great ideas already in our patch. Our local authority has decided to make everywhere Incredible Edible, and in support of that have decided to do two things.
First, they’re going to create an asset register of spare land that they’ve got, put it in a food bank so that communities can use that wherever they live, and they’re going to underpin that with a license.
And then they’ve said to every single one of their workforce, if you can, help those communities grow, and help them to maintain their spaces.
Suddenly, we’re seeing actions on the ground from local government. We’re seeing this mainstreamed. We are responding creatively at last to what Rio demanded of us, and there’s lots more you could do. I mean, just to list a few. One, please stop putting prickly plants around public buildings. It’s a waste of space. (Laughter) Secondly, please create — please, please create edible landscapes so that our children start to walk past their food day in, day out, on our high streets, in our parks, wherever that might be. Inspire local planners to put the food sites at the heart of the town and the city plan, not relegate them to the edges of the settlements that nobody can see. Encourage all our schools to take this seriously. This isn’t a second class exercise. If we want to inspire the farmers of tomorrow, then please let us say to every school, create a sense of purpose around the importance to the environment, local food and soils. Put that at the heart of your school culture, and you will create a different generation.
There are so many things you can do, but ultimately this is about something really simple. Through an organic process, through an increasing recognition of the power of small actions, we are starting, at last, to believe in ourselves again, and to believe in our capacity, each and every one of us, to build a different and a kinder future, and in my book, that’s incredible. Thank you. (Applause) (Applause) Thank you very much. (Applause)
Now what the film!!!
Start your holiday season off on the right foot with
a detox water that you can easily make at home!
You can find fresh aloe vera at most grocery stores,
along with the fresh mint and powdered organic spices!
Every week you get a chance to win free seeds at allnaturalme.seedsnow.com/pages/win and this week the seeds to be given away are Alfalfa Sprouts!! (the crowd goes wild)
Alfalfa is one of the healthiest and easiest sprouts you can grow!
– Extremely high in protein, calcium, plus other minerals and vitamins in the B group, vitamin C, vitamin E, and vitamin K.
– Alfalfa is extremely easy to grow.
– All organic. All natural.
The easiest method is to grow sprouts in a Mason jar. To provide plenty of fresh air, cover the top with the mesh screen.
Step One: Soaking
For a quart-sized jar, put 1 ½ to 2 tablespoons of small seeds (up to 1 cup if using larger seeds like green peas or garbanzo) in the sprouting jar. Cover top of jar with cloth or sprouting lid and rinse the seeds in warm (not hot) water. Drain and refill so that water is about an inch above the seeds. Let the seeds soak 8-12 hours (overnight). Protect from light by covering with a dish towel or placing in a cupboard.
Step Two: Rinsing
Rinse 2 to 3 times per day for 2 to 3 days. After thoroughly draining the rinse water, lay the jar on its side to spread out the seeds. Do not expose to light. After 2 to 3 days the sprouts should be filling up the jar.
Things to Remember:
1. Rinse often (2-3 times/day).
2. Keep them moist, not wet.
3. Keep them at room temperature.
4. Give them air to breathe.
5. Don’t grow too many in one container.
6. Keep them in a dark place.
And then BOOM – Sprouts!!!
I make fat bombs weekly for me & the kids by whipping together cream cheese, grass-fed butter, honey & cinnamon – mmm, so good.
After it’s whipped, I plop them on a tray with a mini ice cream scooper & freeze them.
Delicious fat-fueled energy 🙂
There are literally billions of recipe variations!
Here is an easy sugar-free sweetener that you can make at home!
Last Sunday I popped some fresh stevia leaves in a jar and covered it with vodka and today I strained them out and simmered the liquid for 30 minutes to make a homemade stevia extract to naturally sweeten our smoothies (if needed)!
I truly should’ve made this after 36 hours of soaking but – I forgot.
You can also avoid more bitterness by not letting it boil when you are heating it up.
Here’s a video:
And that’s all there is to it!!
Bottle it up, put on your proud smug face, and then tell all your friends!
Lookie what I just did!!
DIY Friday!! Let’s make some homemade greek yogurt!
I personally love whey in my diet but I also love food that makes my taste buds delight!!
Therefore, greek yogurt needs to happen regularly around here!!
The kids LOVE it too!!
So just this week I had 3 incidences that surfaced some emotions about my own personal struggle with food.
First, my mom gave me hell about not wanting to go to our family reunion. Then, my neighbor expressed how she misses having us over for lunches. And today at the library, my children deeply expressed their desire to eat pizza next week at a reading party.
Now if you’re new to my world – we haven’t been eating any sugar, grains, wheat or starch for just about a year! Why? To heal some SEVERE skin issues that my daughter and I had, along with some digestive complaints of the other two kids. Did it work? HELL YEAH. It worked miracles and set us so straight that I’ve become religious about eating clean and feel unable to compromise perfection.
The problem now is that last part – the unable to compromise perfection part – the part that makes me unflexible with my food choices and turns me into a psychotic asshole.
And that makes me feel like it’s time to heal my relationship with food and return to feeling more positive about eating.
I’m listening to this video playlist tonight:
I am finding so much healing in these videos because I feel like I need to nurture myself back into feeling easy about food and let go of the stress about how I *should* be feeding myself and my family. I need to let go of any shame/guilt/fear I have towards food.
I feel like I landed in crazy crazy extremist town with my strict healthy eating ways, AND, took everyone screaming and kicking with me. Generally, I don’t mind being a dietary dictator but recently, my ruled subjects are becoming restless and I hate the idea of being a mother they resent because I wouldn’t let them have a slice of f’n pizza at the library book reading party.
Ya know – the kids are getting older and it’s getting easier and easier to hate on mom…. and, OMG! I can’t handle it!! Even this week with limiting their screen time, you’d not believe the negative vibe towards me!! I hate it. LIKE I’M FEELING DONE WITH ALL THIS REGULATING THE CHILDREN SHIT.
(ahem, excuse me)
I really do yearn to be in a balanced state of life and see my family thriving in balance and peace and contentment. I like feeling good. I like having fun. I like eating food. I like offering nourishing meals to my family. I like everyone feeling great! I like everyone following their own path. I like everyone being independent and thinking for themselves.
My intentions are of course to be healthy, but first and foremost, BE HAPPY.
Wanting to always make the right dietary choices all the time gets my vibration in trouble big time when I find myself pushing against social situations and justifying my stance to friends and family. And when I get into a state of resistance and pushing against – I feel an undeniable glitch in my energy that cannot be healthy for me (regardless of what I’m putting into my body).
I still definitely want to treat my body as a temple and a machine that I respect but I guess I’m just in the mood to lighten up a little bit (seriously like ever so slightly! lol, but at least it’s some movement downstream for my rigid ass).
And most importantly, (besides just settling the F down about food in general) I intend to lighten up on my hold of dictating my children’s eating choices so they can trust their personal judgement towards foods that will benefit them, and to allow them to hear their own guidance system inside!
I am finding lots and lots of foods that make me feel amazing and keep me in improving health – I just need to remember that what works for me doesn’t necessarily work for others and I – I – I —
Ugh! This is so hard!! I – I – I need to work on…. Minding my own business.
Yep, just a little bit…. So I don’t take up permanent residence here alone in crazy crazy town.
Although here in crazy town!!
There’s lots of clear skin, raw milk and fantastic muscles!
I think you are fairly familiar with homemade cucumber pickles made with vinegar, but did you know you can make them with a salt brine that will actually be better for your gut health?
Let me have Tom explain:
Tom the Nutritionist shows how to make lacto-fermented vegetables without whey, using only a salt brine. With only a few minutes of prep time and a week of fermentation you’ll have sour, salty, crunchy vegetables full of beneficial microorganisms to keep your gut healthy and immune system calm.
Now you can even do this with just cucumbers for pickles or have a look at Nourishing Meals for vegetable and spice suggestions!
And as always – the best cucumbers are organic and grown yourself!!
And for the next 3 days (hurry hurry) You can enter to win a free pack of the seeds! Click my face!!!
Thank YOU for participating and Happy Cucumbering!!
Time for DIY f’n Friday!!!!
I feel myself being more interested in food lately than crafting…. *GASP* I know. But it’s Spring Fever to the max here so when I’m not cleaning and purging this house of STUFF accumulated – I’m planting seeds for my summer garden. WHICH IS FUN, although I’m really getting interested in QUICK FOODS and that means SPROUTING.
Did you know that you can sprout lentils? Like even the plain ol’ buggers you buy at the grocery store will work!!
If you’ve sprouted before – shout out your favorite seed, bean or legume in the comments!