Susan Lefler shared this dear story of the pig bucket and using food scraps. Thanks Susan for sharing. Since “plague” is now a constant theme in our lives, it’s seems logical to begin my pig feeding history with my childhood in North Carolina before polio vaccine was available. People were vaccinated against small pox and so polio had become the scourge and fear for families. I have not double-checked to see if polio outbreaks were seasonal, but I remember the drama occurring in the summer. My parents were both employed by the UNC Chapel Hill, my mother as a reference librarian, my dad as head of the university’s Audio Visual Bureau. When they had to make a work-related trip anywhere that might attract crowds (I especially remember Cherokee being one), I spent the time with my mother’s parents who farmed in Rockingham County near Reidsville, NC. In addition to necessary trips, since my parents worked full time, I often spent weeks in the summer on the farm. Although [...]
Barbara Kingsolver wrote in her book Animal, Vegetable, Miracle: Most of the fruits and vegetables needed a passport to get to your plate. Yikes… we can do better than that! It is my intent with this series of articles to not only guide you for eating seasonally but to try your best to get local or regionally grown plant foods. And do this recipe free! I have nothing against recipes but one does need to learn how to be innovative and serendipitous when cooking out of the garden or what is staring at you from the fridge or purchased at the farmers market. This is a great time of year to begin exploring your options at local farmers’ markets, farm stands and businesses which support this philosophy. We shall begin with a family called cucurbits. In that vast group we at this time of year in our climate are enjoying all sorts of summer squash, zucchini and cucumbers along with cantaloupe and watermelon. Once frost arrives in the [...]
Maureen sent this request for help and we wanted to pass it along. Blue Zone project is having their big kick-off event on Aug 22nd from 10 to 1. They are going to be having a series of booths in their parking lot where they are giving out info etc. Sort of a small Farmers Market...same social distancing precautions etc. I have volunteered to man the garden booth where they will be giving out seeds for fall planting... kale, spinach, arugula and I think they are getting some plant starts from Gaia to also give away (kale, chard, collards, broccoli, cabbage). I'm wondering if there is anyone from the Conservers who would like to come and help man the booth with me? Can you put out the word and see if anyone feels comfortable doing this. We will have spacing between booths, masks required, hand sanitizer. Thanks Maureen If you are interested in helping, please let Maureen know by emailing her at firstname.lastname@example.org Thanks!
The Hunger Coalition and Moving to Conservers are working together again to give away plants this fall for those who are food insecure. Here is a note Gail Kinard from the Hunger Coalition shared: Hi Everyone, Shane and I are organizing a fall plant give-away at an upcoming Hunger Coalition food distribution. The spring plant give-away was extremely successful, and some people are still asking for plants at the distribution so we're hoping that the fall distribution will be just as good! Ideally, we would get the plants distributed in early August, but I'm not sure we can get everything together by then, so it looks like it might be Sept. 3rd. Shane and I are going to talk through some of the details tomorrow, but she has already gotten a commitment from Kate at Gaia to once again donate plant starts. We're thinking of focusing on four or five different fall crops. We will still need pots and soil, and volunteers to help pot the starts. Barbara Grimm's husband [...]
We received this email from Barbara Grimm, the principal at Davidson River School. Interested in helping? Email and let her know. Hey everyone, since COVID, William and I have been working hard to beautify the Davidson River Campus. We have raised beds with fresh vegetables and a beautiful pollinator garden behind our picnic shed. We are also working to build a greenhouse out of recycled materials to begin growing food hydroponically. My intention is to create something beautiful and life-sustaining for our students to come back to. I am at the place where I could use a bit more help and wanted to invite anyone interested to meet at the school on Thursday, July 30th at 5:00, Rain date is Tuesday, August 4th. I still need to do some weeding , outlining beds, spreading mulch and planting new plants. We may also be at a point where we need help with the greenhouse. I promise there is enough space and areas that we don't have to be right [...]
Ingredients: 2 bananas 2 cups wild blueberries 1 cup cilantro 1 cup orange juice (just peel the orange, take out the seeds and throw it in) 1 tsp barley grass juice powder 1 tsp spirulina 1 small handful of Atlantic dulse Optional: water or coconut water or fresh orange juice to blend Directions: In a high speed blender, blend all ingredients until smooth. If a thinner consistency is desired, add up to 1 cup of water. Enjoy!
Loaded with juicy wild blueberries that burst in your mouth and are piled into a sweet cashew crust, this pie is as simple and perfect as it gets. It takes only minutes to make—and about that long to disappear, too! Enjoy it for dessert, breakfast, or any time the urge strikes you. 1⁄3 cup cashews 1⁄3 cup unsweetened shredded coconut 4 cups dates, pitted - because I make for one person, I can put about 1 cup in, less coconut and maybe a smaller pan. 20 ounces frozen wild blueberries, thawed or fresh in season 1 mango, diced, or a container of organic raspberries For the crust, process the cashews, coconut, and 3 cups of dates in a food processor until thoroughly combined and smooth. Press the crust into a 9-inch pie dish. Cover and refrigerate. For the filling, process half of the wild blueberries, the remaining cup of dates, and the mango or raspberries in a food processor (or both) until smooth. Stir in the other half of [...]
Recently, we kicked off a project called Eating Consciously. We have 4 community members with a variety of expertise who have stepped up to help us understand the impact our food choices have on others and ways to move from those choices if we so desire. It is something John and I were curious about and appreciate having so much support as we learn and adapt to change our habits that harm others. We thought others may be interested in the same journey and it didn't take long until a team was put together to help us study together. Above is a video about industrial hog farms in North Carolina. It was eye-opening for us. We are excited to announce that Naeema Muhammad, Organizing Director, NC Environmental Justice Network has agreed to an interview for our Eating Consciously podcast! Before the interview, we wanted to reach out to the community and get your feedback. What would you like to ask Naeema? What format do you think [...]
Eating Consciously – as we eat at home more our food scraps increase. Your scraps can help us feed our neighbors Gallery
Eating Consciously – as we eat at home more our food scraps increase. Your scraps can help us feed our neighborsComposting, Eating Consciously, Growing food, Help a Neighbor, Moving to Zero-waste, Use Food Scraps
Eating Consciously – as we eat at home more our food scraps increase. Your scraps can help us feed our neighbors
For years, Moving to Conservers has worked to change what we define as waste and trash, especially when it comes to food. Reducing food waste is considered one of the number one things we can do to increase the health of our environment. Diverting food scraps to farms helps them feed our local community. For some articles on the topic and ways you can use or let others use your food scraps go here: https://movingtoconservers.com/category/composting/