Very often those of us who are trying to break into a new field or localize a globally based industry struggle because we are competing with established norms. Whether it is an organization or societal structure there is a real need for dynamic change over time in order to establish a balance that meets the needs of a healthy system.
What we are faced with right now is a very unhealthy Earth system. There is obviously need for drastic change. One of the first things that we can do as a culture is is part of what keeps the system healthy. We need to develop new systems that are in line with the Earth’s processes. While it wouldn’t do to look at all the reasons that what we’ve done hasn’t worked we CAN seek to make decisions based on sustainability. Logically, any principle not based on how the Earth’s systems function seems doomed to failure. Based on the Permaculture Design Certificate I completed this summer I know that the principles of permaculture provide a solid foundation to working with the Earth and can be adapted to society as well as business. Continue reading “Creating the New”
A Food-Secure Pioneer Valley- from Our Fields to Our Tables
While I couldn’t possibly capture the whole of the wonderful energy and information that flew through the air at the PVGrows Fall Forum, I can certainly try to grab some of the highlights and bits that I held onto in order to enlighten those who couldn’t make it.
The first big handy chunk of information was the description of a healthy food system. The elements of this included: vibrant gardens, justice & fairness, healthy people, sustainable ecosystems, thriving local economies, and strong communities. Continue reading “Food Security in the Valley”
I’m sitting in a kitchen in Caprese Michelangelo in the hills of Tuscany with a glass of a local white wine. There s a fire going to keep the room toasty warm. Jay is busy in our hostess’ kitchen preparing a tomato and fennel fish stew with ingredients that we picked up from the market that day, all of which were locally grown or brought in from the coast.
Is ‘local’ a theme here? So far, it is and not just because it is a passion of mine.
Let’s start from the beginning:
In Sorrento, where I spent my first few days, the streets are lined with orange trees. Small orchards of a few trees, herbs, and grape vines seemed to occupy all available space in backyards and on balconies.
Limoncello, a lemon based liquor, is not only regionally unique but also varies by producer. One variety I tasted on a whim was far better, in my opinion, than others to the point that I might have though it was a different drink all together.
At night while enjoying a stroll down Sorrento’s small side streets, I caught a glimpses of the day’s catch – frutta di mare – in display cases visible from the outside of the restaurants. No doubt this is meant to entice you in, and also to let you know what the fresh catch is for the day. Fresh meaning that it was caught that day and brought up from the harbour.
Once seated at the restaurant for the evening I was pleasantly surprised with a local and superior in quality bottle of vino rosso – red wine. This left no need to spend money on the otherwise pricey wine list, a pleasant occurrence which repeated itself throughout the trip until Rome.
Sorrento’s ability to not only feed me, but to do so locally and with great flavor was definitely appreciated. I appreciated knowing that the locally produced and harvested foods comprised the entire menu.
Would this be repeated? Find out about Tuscany in Italian Food Part 2: Tuscany.