Big Oil Is in Trouble. Its Plan: Flood Africa With Plastic. Faced with plunging profits and a climate crisis that threatens fossil fuels, the industry is demanding a trade deal that weakens Kenya’s rules on plastics and on imports of American trash. ---------------------------------------------------------------------------------------------------------------------------------------------------- I read this article in today's New York Times. It speaks of fracking and plastic and the impact the industry is having. It reads a lot like my interview with Naeema of the NC Environmental Justice Network. This is another story of industry working to implement systemic change. There is a mini-quiz you can take that helps you estimate your carbon footprint on a few items. You can find it here: https://www.nytimes.com/interactive/2020/08/30/climate/climate-footprint-quiz.html?action=click&module=Editors%20Picks&pgtype=Homepage I keep asking myself this question: Why is my waste permitted to impact your life? I am interested in your thoughts. Thanks for being here. Love is the answer.
Growing food usually requires soil. Nutrients in the soil get used up when we grow food and luckily for us, an easy way to rebuild the soil is through making compost. We have taken on a new community project with a few other groups that involves giving plant starts to those who are in need of food. We usually have enough pots, plant starts, and volunteers but we usually need more soil. We currently have 2 publicized community compost drop off places in our community and we could use a few more. If you are interested in helping us build more soil please let us know. Do you currently compost at home but have no use for the soil? Let us know! We could sure use it. Would you collect your food scraps for use if someone would pick them up and take them to a drop-off location? Let us know that too. Send an email to firstname.lastname@example.org and let's talk dirt :)
Since we have started the Eating Consciously project, I have learned that factory produced meats are not something I can support anymore. While we do still consume some meat products in our home, mostly bone broths, we have substantially cut back. I have to admit it was something I never thought I would do. I didn't feel I was getting what I needed from a plant-based diet until 2 things happened. Fermenting The first thing that had a significant impact on our home-cooked meals was learning to ferment from Noel's classes. We bought a few books on the topic and learned to make fermented blueberries and tomato water. That changed everything. It brought a depth of flavor we were missing and our bodies love the ferment! Everything works better. Exploring the depth of plant-based cooking Another thing that has helped us was learning the depth of things you can do with plants. "I never knew you could do that with flaxseed!" I told John. It has been really [...]
This is something that is near and dear to my heart and I have discussed with the Shockey’s, my fermenting gurus and friends. So in spite of their world being turned upside down with COVID they are still walking the talk and trying to connect with those folks in most need. Scroll down to the bottom paragraphs and you will see what I mean. We hope this finds you well. For the last few months we have been working on getting two special fermentation classes up. One is a Master Class that includes 7 techniques, a number of videos and a full color workbook with recipes. This class has so much for both a seasoned fermenter as well as brand new fermenters. The other class is very basic fermentation and is 100% FREE. FREE? What you say? Why? Let us explain. Microbes are everywhere and key to nearly every natural process. They were on the Earth first, long before our farthest common ancestors existed, and they will likely be here [...]
Another favorite of the nightshade family is the pepper: there are hundreds of kinds, ranging from super sweet to hellishly hot. I’ll focus on the sweet. Many do not like green bell peppers and for good reason: they are green, are not ripe and can be bitter. One can find in the grocery stores ripe bell peppers that are red, yellow and orange but chances are these took an international trip before getting to the store. Like tomatoes, peppers of all kinds are planted in the late spring once the soil and ambient temperature are warm. It takes about 2 months for a pepper to become green and ‘ripe’ enough to eat. To get to the full ripe state of red, orange or yellow takes another month. The fruit are heavy and require some effort to support so farmers are often ready to pick green and sell. So what does one do if one wants a pepper with color and sweetness? Plant Lunchbox Peppers! Not only are the [...]
Whistlestop Market in Cedar Mountain has been ordering bulk products for us since November. We are able to get almost anything we use to get from the Hendersonville Coop closer to home and many times at a saving. Many of us have been working with Rooster Head Farm to feed the hungry around their farm. Many from Conservers has donated money and time to help. Thank you! As it became obvious that this was going to be a long term project, several in the community came together to find a different way to help that did not involve Jacqui having to do all the shopping, transport, food preparation, and distribution. John and I do almost all of our grocery shopping through Whistlestop and before COVID we were sharing bulk food purchases with those in Conservers who were interested. When we asked if we could buy bulk packages of meatless hot dogs, buns, peanut butter and jelly, and anything else they said sure! Not only did they order the [...]
John and I have decided we need to learn how we support systemic racism. We decided to start by looking at our food choices and that led us to ask a team of individuals in our community if they would help us learn about the impact of our food choices have on others. We also asked if they could guide us based on their expertise. Thus started the project Eating Consciously. We decided to start a podcast with the project as a way to bring people closer together in our socially-distanced world. This is the second episode of the podcast and it goes over an hour. I interviewed Naeema Muhummad of the NC Environmental Justice Network. It was a tough interview to do. The stories she tells, and there are many, are hard to hear. Every part of the interview touched me and it made it difficult to cut out parts of the conversation. It is well worth a listen, in my humble opinion. Naeema invited us [...]
On Thursday, July 30th, a group of dedicated volunteers showed up to work after a downpour. It didn't rain a drop after we got started. Barbara Grimm, the principle of Davidson River School had a lot of projects ready for us to tackle. A new compost facility Thanks to a pallet donation from Sylvan Sport, we were able to create a compost facility at the school so students can turn their food scraps into dirt. Gabriel Covington, a student from Brevard College, helped us put the facility together. It is so great to spend time with Gabriel. He is always anxious to be part of a community project and he brings the energy of his youth. Thanks Gabriel for your help! Kathleen Hannigan, a local artist, helped us add a community art piece the facility, just as we did at Rise and Shine. Kathleen set up a table and got busy sawing wood planks for use in the compost tree we [...]
This past spring, we worked with other community partners to prepare and give away plant starts at the Hunger Coalition's food distribution. The project was a great success and patrons at the distribution have continued to ask for plants. One person shared photos of her plants and they were stunning! Thanks, Shane for passing these on. Shane is on the Hunger Coalition's board and a member of our project, Eating Consciously. Because a large part of Moving to Conservers' work focuses on eliminating the thought that anything is disposable, we have updated our tag that goes with the plants asking for the return of pots and unused soil from the previous distribution. Thanks to John Lawson for creating and updating the tag for us! Reuse helps in so many ways. One of our greatest needs for continuing the plant give-away is high-quality soil Composting creates soil and soil is one of the things we need the most in order to support this [...]
Roosterhead is receiving some well-deserved recognition for their work feeding the community. You can see a story about them at WLOS by going here: https://wlos.com/news/person-of-the-week/farm-offers-free-meals-to-families-during-pandemic-staying-true-to-roots Thanks Roosterhead for all you do!