2001 - 2019

BLOOMINGTON, IN & BEYOND

 
Radical originates from the Latin word for root. With root, you can regenerate. Regeneration begins in the kitchen with the food, which is the land, the water, the air.
February 2019

Source for Local and Global Food News Since 2001!

Alde Lane Orchard at Winter Market  Bloomington, IN, P.C. Coleman

Old Lane Orchard at the Bloomington Winter Farmers Market

SOME THINGS IN
FOOD NEWS
BEES
MORE BEE CONNECTIONS
WATER
SEED AND SOIL
Food for All
Immigrant Visibility in Food Systems with Vanessa Garcia Polanco
DID YOU KNOW?
Over Open Fire - Marcia Doran
Science Food News
Check These Out
Garden tip
Benefits of Eating Organic
Regenerating
Dental Amalgam Fillings Linked To Perinatal Death, Pregnancy Risks
Why Soil Matters
Calendar of Programs and Conferences
Pauline Baker's Biscuits
States and Counties Can Ban GMO Crops Despite Federal Laws
Tasty Kisses in January - Glenda Breeden
Food as a Spiritual Healer - Hoko Karnegis
Let Medicine Begin With Me - Chilel Workshop
COMMUNITY RESOURCES
How Enslaved Chefs Helped Shape American Cuisine
Green Kitchen Stories
Bayer-Monsanto Merger: Endangering Our Health, Food, Farms & Planet
Australia Slashes Plastic Bag Use By 80% In Just 3 Months
Salt Shaker - A Word Search Puzzle
SHOUT OUT
HOW DOES YOUR LOCAL FOOD GROW?
16 Ways to Reduce Plastics
The School That Put Local, Healthy, and Homemade on the Lunch Menu
Biodynamic Farming On the Rise
Did you Know?
Meet Allan Savory, the Pioneer of Regenerative Agriculture
Sustenance Bloomington
Episode 30: Immigrant Visibility in Food Systems with Vanessa Garcia Polanco
Surviving the Approaching Storm
10 Ways Your Clothes May Be Harming Your Health
Living Roots Farm and Sustainable Living Center
What Are Biodynamic Foods and Why Should You Be Eating Them?
Home Chef - Marsha
AMBROSIA by Glenda Breeden
The Amount of Toxic Wastewater Produced by Fracking is Unbelievable
Science Food News
Garden Tip Why Soil Matters
Calendar of Programs and Conferences
States and Counties Can Ban GMO Crops Despite Federal Laws
Tasty Kisses in January - Glenda Breeden
Food as a Spiritual Healer - Hoko Karnegis
Let Medicine Begin With Me - Chilel Workshop
Hospital Prescribes Fresh Food
COMMUNITY RESOURCES
Green Kitchen Stories
Salt Shaker - A Word Search Puzzle
Shout Out
Food Legislation
Netherlands is the second highest exporter of food in the world!
Food Education
France leads the world on food system sustainability
Microplastic toxins leave shellfish at mercy of predators
Biodynamic Farming On the Rise
Did you Know?Australia Slashes Plastic Bag Use By 80% In Just 3 Months
Meet Allan Savory, the Pioneer of Regenerative Agriculture
Sustenance Bloomington
10 Ways Your Clothes May Be Harming Your Health
What Are Biodynamic Foods and Why Should You Be Eating Them?
200 stars urge 'serious' action on climate change in letter to Le Monde
Monsanto Found GUILTY in Roundup Cancer Trial, Multi-Million Verdict Awarded to Dying Man
Roundup - How Monsanto Plants Stories, Suppresses Science & Silences Dissent to Sell a Cancer-Linked Chemical As Monsanto comes under scrutiny for allegedly hiding the dangers of its weed killer Roundup, we talk to a reporter who says the company attempted to censor and discredit her when she published stories on their product that contradicted their business interests. Carey Gillam is a veteran investigative journalist and author of “Whitewash: The Story of a Weed Killer, Cancer, and the Corruption of Science.”
Warren: U.S. rubber-stamped deal; Bayer-Monsanto now controls 25% market share

By Jon Greenberg on Thursday, February 14th, 2019 at 10:00 a.m.

Democratic presidential candidate Elizabeth Warren has put regulating the power of large firms at the center of her campaign. She often speaks about the big banks, but recently, she trained her sights on agribusiness.

"By rubber-stamping the Bayer-Monsanto merger, the Justice Department is handing control over one quarter of the world's seeds and pesticides market to one ginormous agribusiness," the Massachusetts senator posted on Facebook Feb. 4. "That’s bad for farmers, bad for our food supply, and bad for consumers everywhere."

In this factcheck, we look at whether U.S. antitrust regulators gave the merger little thought, and whether the deal produced a company as large as Warren said.

The $60-plus billion merger of German-based Bayer with the American firm Monsanto essentially won U.S. antitrust approval in May 2018. That came about 18 months after the two multinational firms struck a deal.Continue Reading

German chemical and pharmaceutical giant Bayer said Thursday it would slash 12,000 jobs in a major restructuring following the mammoth takeover of Monsanto, enabling it to save 2.6 billion euros ($3 billion) a year from 2022.

The planned job cuts will affect about one in every ten of the group's 118,200 posts, "a significant number of them in Germany", said the group in a statement.

Bayer swallowed Monsanto in one of Germany's biggest ever corporate takeovers at a cost of 63 billion euros in June.

But barely two months later, a court ruling in the US left Bayer with multi-million-dollar damages to pay as the judge found that its newly acquired subsidiary Monsanto should have warned a user about cancer risks from its herbicide Roundup.

Announcing details of the restructuring, Bayer said it planned to exit its animal health business, in order to concentrate resources on its core businesses of pharmaceuticals, consumer health and crop science.

It is also looking at letting go of its Coppertone sun care brand and Dr. Scholl's foot care product line.

Following the tie-up with Monsanto, the group's crop science division will be among the hardest hit by the job cuts, with 4,100 posts to go.

The company said it expected to complete trimming its headcount by the end of 2021. Read more

Monsanto Roundup Attacks Healthy Gut Bacteria, Lawsuit Says
By Lydia Mulvany and Deena Shanker
February 13, 2019,
• Says weedkiller is marketed as targeting enzyme not in humans
• Bayer’s Monsanto, sued by thousands, faces new kind of claim
Bayer-Monsanto Merger: Endangering Our Health, Food, Farms & Planet
February 1, 2019

The US Department of Justice finalized its approval of the Bayer and Monsanto merger. A new monopoly will be created over agricultural pesticides and industrial seed production, with farmers locked into industrial farming and of our health endangered (Inc. transcript)

By rubber-stamping the Bayer-Monsanto merger, the Justice Department is handing control over one quarter of the world's seeds and pesticides market to one ginormous agribusiness."

Elizabeth Warren on Monday, February 4th, 2019 in a Facebook post

 

Hello 2019,

2019, Local Food News begins again with new back end guidance. Local Food has much appreciation to those who have supported the efforts of this work up to this point. We are saddened by the loss of the Player’s Pub, one of our local supporters. The Pub will be missed for many reasons including the fact that it presented Bloomington, Indiana the opportunity to experience live music from amazing talents, both local and national. They also had good food.

I hope that we will see a media trend toward encouraging take out food to be in compostable packaging, and that all stores stop providing plastic bags. I have had cloth bags for years and still often forget them. This year, I intend remembering. We have reached the tipping point, perhaps we have already gone beyond. Read the articles regarding platics here and hopefully, we can encourage one another to seriously take this global home care that says no plastic bags and more to heart. We know the damage, the cost is real. We food lovers and eaters have a lot of power. Let's use it.

In 2018, I cooked and consumed more lancinato kale, cauliflower, Brussel sprouts and japanese sweet potatoes than in any previous year (or four). I had them in soups, stews, tarts, and roasted. I always roast with the intention of having leftovers (toss the extra in the freezer) so I have that unique taste available to combine easly into other dishes.

In 2018, I ventured far down a sourdough rabbit hole; became courageous and made my own Italian (like) sausage, because I was really frustrated at not finding one product in any store in my town that I can eat, because every dog and sausage contains nightshades! So, go without or make your own, also requiring that I make my own tobasco sauce. Since I am a maker, I made and am enjoying what to me, has a better taste than any vegan or vegetarian sausage I recall eating. Now to get the "skin".

This year, Grandma's Mustard Club has lifted a few inches off the ground. The Weekly Bake (almost) I am making whole grain focaccia and pastries with my sourdough starter and sprouting weekly. Ahh, the adventures a nightshade free life has taken me on. Once it is layed out in book form, I will have a clearer view of the journey.

I’d guess from the way I shop that my diet is about 90% plant based, 80% organic. I purchase bulk quantities of flours, legumes, rice and other grains. I do eat chicken from local producers and in 2018, I fell into like over Victor’s plain pulled pork. Delicious and savory memories.

I leaned that I am a practitioner of Tsundoku: The practice of buying more books than you can read. So many cookbooks, so many recipes only to be appreciated on the page.

I make no predictions as to what food trends you will find on the home or restaurant table. It will all come down to availability and taste, and a bit of what consumers fall prey to from advertising concerns.

Inspired by a few articles in 2018, I began making an inventory list of "What Is in My Pantry" and will post to the blog once it is complete.

May we see more and diverse small farms with an interest in sustainable and regenerative practices be nurtured by local governments interested in food security. Funny, In Washington, D.C. in the early 1960's, in elementary school, I think (or imagine) more than one year, bought a bean seed to school (I think mine was pinto) in the spring and we planted and tended our seeds until they had bust forth and spread their cotyledons wide. Then for science purpose, we exposed the roots to see how much life was happening beneath the soil and to notice the nodules on the roots and understand their importance to the bean and to the soil.

Every person can have an impact on creating a healthy food systems. May we each find what we can do to reflect a positive change into our homes, communities and world.

I am often asked, why do I shop organic? Early in adulthood, I learned that for me, food was truely my medicine, and organic food is the cheapest medicine I can purchase.

When I seriously got to work on this news, I began waking and wondering a lot about my own use of plastics and also thinking it was time again to host a Council of All Beings and how I might make such a thing happen. Lucille has been in my thoughts. I became a facilitator for the Council of All Beings upon request of Environmental Educator Lucille Bertuccio for IU's Environmental Education in the Outdoors graduate program and co-founder of the Center for Sustainable Living in Bloomington, Indiana. That was in the early 2000's. I had worked with Lucille on a variety of other projects and was delighted to receive this invitation. Since that time, I have worked with over 200 persons, both youth and adults in small groups; some as part of their education as Environmental Educators, others, participants at CSL Fairs, private events and workshops. Who knows what may happen.

Why do I support bee information and seed information? Seeds and bees make a lot of what I enjoy eating possible. I want all people to have access to food and have long been alarmed at the chemicalization and privitazation moves regarding what is necessary for human life. In the early 2000's I wrote a poem about some early Monsanto chemical consolidation moves and was told it was a manefesto.

I hope that some of you will resolve to hold and maintain seeds for planting, gather in the knowledge of recipes, and food traditions of your and all peoples because really, every time we sit down to eat, we are benefitting from the worlds garden. If you have any memory of grandmother, or family food, and don't have the recipes and have the possibility of having them, get out there and get them. If there are stories, collect them. Many libraries have kits you can borrow for audio documentation.

As you journey from this moment into the next, "Bridge of Dreams" author Anne Bishop would say, "Travel lightly". May we be filled with love, appreciation, joy, wonder, kindness, discernment, understanding, happiness and openesss to learning as a constant companion.

Plant seeds of possibility and regeneration in whatever ways that you can.

Patricia

Follow Local Food @localfoodbloomington https://localfoodbloomington.blogspot.com

 

 

LOCAL HOME

 

PAULINE BAKER'S BISCUITS

Shortly after marrying Pauline "Polly" Baker, 92 years old made her first batch of biscuits from scratch. That was back in 1944!

 

 

 

 
 
How the Local Food Movement Paved the Way for Delicious, Whole Grain Baked Goods

With a steady source of butter, sugar, and artisan chocolate at their disposal, pastry chefs have a knack for navigating direct routes to our taste buds. But recently the biggest source of flavor in baked goods is coming from somewhere you would never expect: the flour. Continue Reading

HOW DOES YOUR LOCAL FOOD GROW?
CAN WE BUILD A LOCAL FOOD WEB INSTEAD OF A GLOBAL AGRI-CHAIN?


Wayne Roberts looks at all the ways local food webs are already growing, ready to become the Next Big Thing in creative disruption.

Several weeks ago, I went to and wrote about an exciting international conference in Montpelier, France, on sustainable “agrichains”?—?which is geekspeak for food supply chains that are socially, economically and environmentally responsible.
I now want to propose the idea of going beyond the one-way and linear supply chain thinking of agribusiness, and make the case instead for civic food webs?—?based on partnerships among local governments, local public and community institutions (universities and co-ops, for example), social movements, citizen groups (such as the marvelous Equiterre of Montreal), community-oriented businesses, neighborhood groups, and engaged individuals and families.
Eaters of the world, unite! You have nothing to lose but your food chains!!
First, let me outline how I think we got to where we are now.
MORE THAN ONE WAY TO FILL A VACUUM
Nature abhors a vacuum, but global corporations seize upon them.
There was a food infrastructure vacuum in the cities of the 1800s and 1900s. It arose most obviously in Europe as a result of the lack of organic or community-based connections between city food consumers seeking to buy foods from around the world and food producers seeking to sell to them. Technologies, such as refrigerator ships, trains and trucks, were available to move food huge distances. As well, technologies, such a sewers and electrical utilities, were available to make large cities livable and attractive. But in the absence of community-based or government-based mechanisms to sponsor the necessary logistics, what were then called multinational corporations took over this “middleman” infrastructure function of bring food producers and consumers together.

Food chains stop & start, but the life cycle doesn’t. More often than not, the vacuum was created by two forces that sucked the air out of direct relations between communities. One is called market failure, and the other is called collective action failure. Continue Reading

 

escription
Get to the roots of good, local food! Learn from national and regional experts on what inputs and practices go into sustainable, organic, high-quality food. Connect with over 600 farmers, foodies and homesteaders in Grass Valley on February 7th-10th, for the 2019 Sustainable Food & Farm Conference. This year’s conference features:
• Doniga Markegard: regenerative agriculture integrative systems rancher and author
• Jeff Lowenfels: Mycorrhizae soil food web expert and author of several books including "Teaming with Microbes"
• Dru Rivers and Paul Muller: Full Belly Farm, collaborative whole systems farmers
• 20 Food & Farm Workshops: build your own curriculum to upgrade your skills with regional experts
• Nevada County Farm Tour: spend the day touring three Nevada County farms
• Quickbooks for the Small Farmer: learn how to set up QuickBooks to run your ag business profitably
• Cheese Making: hands-on cheese making class from local cheese maker
• Seed Saving: grow and select seeds adapted to your climate
• Whole Animal Butchery: hands on butchery workshop
• Ag Tech Micro Conference: new technology geared for the small farmer
More details at www.foodandfarmconference.com

 

OVER OPEN FIRE

by Marcia Doran

Humans have been enjoying the use of fire to cook our food for thousands of years. Although many now live in cities, some lovers of the out of doors, keep freshs the knowledge and joy of cooking over an open fire. There are quite a number of people in the Monroe County area who share this simple pleasure. Local Therapist Marsha is one such person. She says that cooking in her cast iron pots over an open flame has become somewhat of a passion. (Ed note)

 

 

 

 

 

 

 

 

Looking back some years when Green Dove.org and its associated projects hosted the Simply Healthy Fair in Bloomington, IN and I invited Judy Wicks to be the events keynote speaker addressing the subject of sustainable food and food equity. During her presentation she spoke of her business practices and the transformative nature of them in her community. If you are in the MCPL Library area, you can put in a request with CATS to see her presentation which centered around the baile. Also, check out her recent book “Beautiful Business”, and this podcast interview Philly Who? Pioneering Farm-toTable at White Dog Cafe A BRIEF HISTORY OF COOKING WITH FIRE from National Geographic
COOKING IN THE 1800'S
A trail of crumbs leads to world’s oldest known bread - Ancient kitchen scraps reveal that bread came before agriculture.
CONTROL OF FIRE BY EARLY HUMANS
Life is Good Sustainable Living

 

16 simple ways to reduce plastic waste: These easy things can dramatically decrease the amount of plastic trash you make.

(Not using plastic straws has a huge impact!)

Plastic is found in virtually everything these days. Your food and hygiene products are packaged in it. Your car, phone and computer are made from it. And you might even chew on it daily in the form of gum. While most plastics are touted as recyclable, the reality is that they're “downcycled.” A plastic milk carton can never be recycled into another carton — it can be made into a lower-quality item like plastic lumber, which can’t be recycled.

How big is our plastic problem? Of the 33 million tons of plastic waste generated in the U.S. each year, only 7 percent is recycled. This plastic waste ends up in landfills, beaches, rivers and oceans and contributes to such devastating problems as the Great Pacific Ocean Garbage Patch, a swirling vortex of garbage the size of a continent where plastic outnumbers plankton. Plus, most plastic is made from oil.
Luckily, there are simple steps you can take that will dramatically decrease the amount of plastic waste you generate.
by Laura Moss - Continue Reading

How Enslaved Chefs Helped Shape American Cuisine

Black cooks created the feasts that gave the South its reputation for hospitality

We need to forget about this so we can heal,” said an elderly white woman, as she left my lecture on the history of enslaved cooks and their influence on American cuisine. Something I said, or perhaps everything I said, upset her.

My presentation covered 300 years of American history that started with the forced enslavement of millions of Africans, and which still echoes in our culture today, from the myth of the “happy servant” (think Aunt Jemima on the syrup bottle) to the broader marketing of black servitude (as in TV commercials for Caribbean resorts, targeted at white American travelers). I delivered the talk to an audience of 30 at the Maier Museum of Art in Lynchburg, Virginia. While I had not anticipated the woman’s displeasure, trying to forget is not an uncommon response to the unsettling tale of the complicated roots of our history, and particularly some of our beloved foods.

 

Watch Herrick's District's Ben Cohen's presentation on
Seed Saving and check out our Seed Video!

 

FoodWaste in Large Kitchens: Ensuring Sustainable Consumption and Production
Sille Krukow
on December 18, 2018 at 8:00 AM


Sustainable Development Goal number 12 is about consuming and producing within our planet’s natural limit, and for next generations to be able to fulfill their needs. As food is a basic need to be fulfilled and a shortage in large part of the world, goal number 12 is specified in a 50% reduction of the amount of food globally ending as waste throughout the whole value chain before 2030. Continue Reading

David Korten posted Dec 21, 2017
To have a viable human future on this over-stressed planet, it is essential that we build a solidarity economy that seeks material sufficiency and spiritual abundance for all in balance with a living Earth. We must join in common cause to build local relationships of caring and equitable sharing across the lines of race, religion, and class. Strong and healthy local relationships, however, are only one element of the larger economic transformation required to re-balance our relationship to Earth and achieve a radical redistribution of access to and control of the essentials of living. Continue Reading

 

Reunion of the radicles seed summit

Cargill Plans to improve quality of food ingredients.

In 2018, sustainability will play an increasing role in the way food is grown, produced and marketed. As food companies focus on sustainable ingredients to meet consumer demand, innovative use of technology will play a greater role in helping to protect the environment. New approaches will be required, including strategic partnerships involving some unexpected allies.
Cargill has a hand in shaping the food industry’s progress toward greater sustainability in the year ahead. Here’s a look at key trends for 2018 involving sustainable ingredients, technology and partnerships.
Sustainable ingredients
Consumers and food producers increasingly seek products made with sustainable ingredients. These products make up a growing share of Cargill’s portfolio, including:
• Palm oil – Cargill has committed to ending deforestation in its supply chains and requires its palm oil suppliers to abide by its sustainable palm oil policy. We are nearing our goal of 100 percent traceability of palm oil to the mill level by 2020, and we continue working with industry partners to advance sustainable practices.
• Cocoa – Cargill is addressing deforestation risk in its cocoa supply chain in a variety of ways, including training more than 90,000 farmers in sustainable practices – and paying them more for sustainably grown cocoa.
• Coconut oil – Partnering with BASF, Procter & Gamble and the German Corporation for International Cooperation (GIZ), Cargill pioneered the world’s first sustainability standard for coconut oil in the Philippines and Indonesia. Smallholder farmers were trained on best practices and are now producing certified sustainable coconut oil.
• Pea protein – Cargill’s new protein made from peas (grown organically in North America as a rotation crop) helps meet increasing demand for diversification in plant-based proteins.
• Carrageenan – Cargill’s Seabrid™ carrageenan extract made from sustainably sourced 100 percent cultivated seaweed is now being used as a texturizer in foods, such as creamy desserts like flans and custards.

 


File photo from the Watauga Democrat

2019 Will Be the Third Year Blue Ridge Women in Agriculture, the Watauga County Public Library and the Ashe County Public Library are working together to provide a catalog of fruit, vegetable and flower seeds in time for the growing season. The mission of the seed libraries is to promote food security, community resilience and a culture of sharing in the High Country.
“The seed library is a great way to help preserve and promote the amazing crop diversity of our region. Through the act of seed sharing, we are eager to make the practices of home gardening and seed saving accessible to the whole community,” said Julia Showalter, board chair for Blue Ridge Women in Agriculture. Continue Reading

The School That Put Local, Healthy, and Homemade on the Lunch Menu

When the school district pulled out, parents at a Eugene, Ore., charter school stepped in to reinvent how lunch is done.

Kaylee Domzalski posted Oct 03, 2016
A wood-framed blackboard announces the menu of the day in purple, red, and blue chalk: brown-rice bowl topped with tamari-marinated tofu and roasted seaweed, a side of coleslaw, and green salad with citrus dressing.
The Village School is reinventing how a public school feeds its children.
This isn’t a new lunch item at a trendy vegetarian restaurant. It is the hot lunch at the Village School, a public charter school in Eugene, Ore.
The Village School is reinventing how a public school feeds its children, by offering one homemade, all-vegetarian lunch option each day and earning national recognition in the process. In October, the Village School won the national 2015 Golden Carrot Award from the Physicians Committee for Responsible Medicine, which awards cash prizes to schools that encourage students to eat healthful foods.
Students have responded favorably to their school’s effort: More than 70 percent of the 216 children—kindergarten through eighth grade—participate in the lunch program, compared to the national average of 56 percent, and nearly all of the staff participate. Continue Reading

DATCP Writing Emerge Farmers In Barron County Pack Meeting On How To Grow Hemp

Rule To Guide Hemp Production
Friday, December 22, 2017, 11:25am
By Rich Kremer
Share: 

Around 100 farmers interested in growing hemp as a cash crop gathered Wednesday in Barron County. Some say they're considering planting test plots as early as next year, just months after lawmakers lifted a ban on the crop. 
Hemp is a strain of cannabis with low concentrations of the psychoactive ingredient in marijuana known as THC. Hemp products like hemp oil, protein powders and roasted hemp seeds are becoming increasingly popular. 
The meeting room at the Barron County Government Center was nearly filled for a presentation by Minnesota hemp farmer John Strohfus who began growing hemp in 2016, a year after Minnesota legalized it's production. 
He talked about sourcing seeds, harvesting and marketing hemp products just weeks after Gov. Scott Walker signed a bill legalizing it's production in Wisconsin. Strohfufs said he's been getting at least two calls a day from Wisconsin farmers who have heard about hemp bringing more profit than traditional crops.  Continue Reading

Pears, Glenda Breeden, Owen  County, Indiana, Copywrite, all rights reserved

Pears From the Garden - photograph by Glenda Breeden

Tasty Kisses in January by Glenda Breeden
(January 11, 2019)

The last time I visited my mom in Southeastern Indiana, she told me that the Amish had dropped by a few days before and serenaded her with Christmas carols. They’d also left her a container of ambrosia, if I’d like to try some for dessert. Of course, the word ambrosia started spinning through my mind till I couldn’t even decide if I wanted dessert: Ambrosia. Ambrosia. Ambrosia. I liked how it fell from my lips as I pronounced it. Like a kiss. How did I know that word? Seemed like it had something to do with Greek mythology. So, I googled it, and sure enough:

In the ancient Greek myths, ambrosia (/æm'bro???/, Ancient Greek: ?µß??s?a, "immortality") is sometimes the food or drink of the Greek gods, often depicted as conferring longevity or immortality upon whoever consumed it. It was brought to the gods in Olympus by doves.

Mom was still waiting for my answer. “Well, do you want some, or not?” “Sure. Sounds intriguing.” I liked the idea of longevity and immortality; who wouldn’t? But, oh my, I could eat only a very small helping (maybe that’s all it would take for longevity and immortality); it was extremely rich and sweet. The Greek gods (and goddesses, I should hope!) must’ve tolerated sugar and thick cream better than I do. And miniature marshmallows! Perhaps they represented thick clouds, the heavens that seemed to be the dwelling place of gods. I didn’t copy the recipe that Google so helpfully provided, but I felt truly grateful to Mom’s Amish neighbors for their generosity of food and song, and for reminding me of the word ambrosia.

These past couple of weeks, the first days of January 2019, ambrosia has floated through my mind and fallen from my lips several times. Not because I’ve had a change of heart concerning the Amish dessert, but because of my very own pears. I’ve eaten three manifestations of pears from the fifteen-year-old pear tree in our garden since New Year’s Day, and I’m thinking: ambrosia. I’m sighing: ambrosia. I’m eating ambrosia—the food of the gods!

Our pear tree was so overloaded with fruit this year that limbs hung to the ground and a couple snapped from the weight. I forget how many five-gallon buckets of fallen pears we picked up off the ground, but it was so many that we didn’t mind leaving at least two or three buckets for the deer and other critters, and gladly gave two or three buckets to friends and family. Since we hadn’t tried any of the suggested organic treatments to deter the worms that cause rot from stem to stern, the pears were often too far gone to save by the time they were just right for eating. But even with the roadblocks to obtaining our own special ambrosia (they must’ve been thrown up by the demons from the underworld!), we froze, dried, and cooked into jam all the pears we cared to mess with. Believe me, it was a labor of love. Why else would I have worked at peeling, coring, and cutting away the rot of three dozen pears to end up with only two fat quart bags to put in the freezer at Mom’s one day last November? Then again, when she pulled a dish of baked pears out of her oven to share with me the next time I was there, I had no doubt that the labor was worthwhile.

 


Glenda's Pear Cake - Photography by Glenda Breeden

And now here I am, beginning a new year, and still feasting on the fruits of my labor. One morning I put a couple handfuls of dried pears into water and boiled them a few minutes before adding the oats, cooking several minutes longer, then stirring in a little brown sugar and butter. Perfecto! Another morning, I pulled a thick slice of my daughter’s homemade bread from the handy sliced loaf in the freezer, toasted it, and smeared it with butter and, what I call, pear honey. To die for! Yesterday, I thawed out the pear cake I made last fall, and, following my husband’s lead this morning, enjoyed a generous slice with a cup of coffee. Gourmet breakfast! Surely the gods and goddesses didn’t eat any better than this! Surely they would declare our treasure of pears in the midst of winter ambrosia! And whether it increases our longevity or immortality, it certainly satisfies our souls and our taste buds. Ambrosia. Ambrosia. Ambrosia. Like tasty kisses in January.

(Glenda’s bio)
I live in the woods of Owen County, Indiana, where my husband and I try to keep a small plot cleared of honeysuckle, cat briar, poison ivy and young saplings so that we can grow a few vegetables, herbs, berries, and fruit trees. Of course, the deer, ground hogs, squirrels, rabbits, raccoons, possums, voles and birds are grateful for our efforts, too, and never fail to help us with the harvest. Despite the reality of wild critters and creepy crawlies with voracious appetites, we feast and thrive on the good earth’s bounty.
I am grateful for the privilege to get my hands dirty: to plant, tend, and reap; and to preserve food that lasts throughout the year till I’m picking from my garden once again. —Glenda

Food & Water Watch – @foodandwaterwatch - Food & Water Watch focuses on ensuring that all food and water is safe, accessible, and sustainably produced. This initiative works to hold policymakers accountable and to inform people about issues related to food and water.

 

Nature Day at Griffy Lake. It started out cloudy, but several of us started our sketches anyway; then it started to rain. My car was parked facing the lake and I went ro the car with my paper and paints. I decided to begin painting in the car. As I sat watching the clouds and the rain, wondering how to mix my colors for a gray day, the school buses for the field trip came across the the bridge. Flash back to my son's school days and outings brought sunshine to my heart, and I emphasized the bright orange school bus among the morning shadows. Comments by the artist, Kathy Barton, now a grandmother and member of Bloomington Watercolor Society and the Upland Plein Air Painters.

As attitudes towards cannabis shift, the fastest-growing group of users is over 50 – and marijuana’s popularity among seniors is beginning to change the American experience of old age.
Why are more seniors getting high? It might make more sense to ask: “Why not?” As adults reach retirement, they age out of drug tests and have far more time on their hands. Some feel liberated to abandon long-held proprieties.
Seniors’ affinity for weed is beginning to ripple across the US healthcare system. A 2016 study found that in states with access to medical marijuana, those using Medicare part D – a benefit primarily for seniors – received fewer prescriptions for other drugs to treat depression, anxiety, pain, and other chronic issues.
A study published last year in in the Journal of the American Medical Association found opioid prescriptions for Medicare part D recipients dropped 14% after a state legalized medical marijuana – a hopeful sign amid the opioids crisis." - Alex Halperin
@guardian

 

The Complete Guide to Medical Marijuana for Seniors - Four of five doctors approve of medical marijuana and that more than 90 percent of medical marijuana patients say that medical marijuana has helped treat their conditions. National Council for Aging Care

 

Living Roots Farm and Sustainable Living Center is a service oriented organization, focused on education and other progressive environmental causes. If you or someone you know is willing to donate, below is a current list of our needs, listed by category. We are so grateful to all those who have helped us so far and to all who will step forward to help in the future!

Living Roots Ecovillage process back in 2011,” said founding member Michael Hicks, whose impressive resume includes two years in the US Air Force Academy, a degree from the Kelley School of Business, journeys to forty different countries around the world, and certification as a massage therapist.

“It was an idea that’d been on my mind for years,” he continued. “I came back from several years living in California and began to think again about the idea of the Ecovillage. A lot of things came together at the same time last year, including the financing and the legalities. We’re more or less organized like a homeowners association, but we have a specific vision that revolves around cooperative farming, healthy and sustainable living, and healing arts like massage.”

The 75-acre farmstead has an existing farmhouse that’s currently serving as interim bunkhouse until permanent member housing is constructed. Of the two existing pole barns, one is now the community center, containing a shared kitchen, a crafts area, a quiet room for massage and yoga, and a living room made up of sofas and armchairs. The other pole barn shelters agricultural tools including a prized “Belarus” brand Russian tractor.

“This is to my mind the most beautiful part of the state,” said Michael, gazing past the group of foraging hens to the rolling contours of the nearby hills. Old gnarled farm trees cast pools of shade in the pastures while swallows circled overhead and killdeer emitted their shrill cries.

A 2-1/2-acre section of highly rich soil is being enclosed against deer, using black locust fenceposts that will last for decades. This enclosure contains luscious organic vegetables that are sold at the Bloomington Community Farmers’ Market, the Lost River Coop in Paoli, and the West Baden hotel. The produce grown here supplements that from an existing farm outside Bedford where Michael has raised vegetables since 2004.

The farm is owned by Living Roots. Interested people can buy in, then construct their own off-grid homes using sustainable construction methods including earthen walls, solar technology and/or recycled materials. Temporary housing is available in the form of two small cottages built by interns and ecovillage members, largely using recycled materials. Costing only about a thousand dollars each, the cottages provide a living area and kitchenette on the main level and a sleeping loft upstairs. Each permanent home will have its own quarter-acre lot on which members can grow their own crops or run their own businesses.
“The neighbors are all very supportive of what we’re doing,” said Michael. One particular neighbor helps them with the tractor and sold them the ten grass-fed cattle that now roam the pastures.

Later this year the community will construct a pond with a beach and a sauna. The property has between 12 and 15 year-round springs as well as a springhouse, four main pastures, the ten cattle, one pig and chickens.

Living Roots’ venture has plenty of precedent, including countless communes during the back-to-the-land movement of the 1960s and ‘70s. But even earlier, during the 1820s, Indiana had an internationally famous community at New Harmony under Robert Owen, where property was held in common and work was divided among all residents. The New Harmony model spawned scores of utopian communities across the US during the 1800s. Subsequent communal experimenters learned that a certain amount of private property is preferable to having everything held in common, and such is the case at Living Roots.

“We use a modified consensus process,” said Michael, “and we’re not forcing people to eat all meals communally. There’s a balance between individuality and communalism.”
During my visit a number of enthusiastic residents, interns and guests were enjoying the shade of the community building. A young man named Noah was staying for a week, resting during his coast-to-coast walk across the United States (he departed from Delaware more than a month ago).
“Living Roots is a cool idea,” said apprentice Chris Stultz, “it’s really unique in that there’s a place you can connect with the land but also connect with other people. People think farm living is so rural and removed from city living, but I’ve got everything I need right here, and I can visit the city when I feel like it.”
“I went to school in Bloomington,” said fellow apprentice Brianna Petty, “and attended the Farmers’ Market on Saturdays. It’s cool to see the other side of the Market, the place where the food comes from.”

“It’s rewarding to be here right now,” Michael summed up. “We’re using our heart and hands and passion to create our dream. It’s very satisfying to take part in the process and see each day what we’ve created. To be able to do this can change your life.”

To learn more about Living Roots Ecovillage

http://www.indianacommunity.org

http://www.livingroots.org/news.htm

Michael Hicks at michael (at) indianacommunity.org or call 812-727-5444
michael@indianacommunity.org
Mailing address:
LIving Roots Farm
5907 W CR 375 S
French Lick, IN 47432

City of Bloomington Launches “Year of Food” to Address Hunger and
Activate Local Food Network

Bloomington, Ind. – The City of Bloomington is launching a year-long campaign to promote food equity in the community and economic opportunities for local farmers. The “Year of Food” campaign will be the topic of a town hall discussion to be streamed live today at 1 p.m. at the City’s Facebook page, featuring City officials along with representatives from local nonprofits and Indiana University.

Pursuing goals outlined in the recently approved Sustainability Action Plan, the City’s Year of Food campaign will seek to address issues of hunger in the community while simultaneously strengthening the local food economy. On the equity side, the City will work with local organizations to evaluate the food-related needs of residents and coordinate efforts to address the root causes of food insecurity, while increasing healthy food access and consumption in our community. Continue Reading

MICROPLASTICS IN TABLE SALT

Salt is produced on Madura Island, Indonesia, by evaporating seawater, an ancient technique. A new study found that salt made in this region contains some of the highest microplastics sampled.
Photograph by Ulet Ifansasti, Getty Images
Environment Planet or Plastic?
Microplastics found in 90 percent of table salt
A new study looked at sea, rock, and lake salt sold around the world. Here’s what you need to know.

By Laura Parker

PUBLISHED October 17, 2018

In partnership with the National Geographic Society.

Microplastics were found in sea salt several years ago. But how extensively plastic bits are spread throughout the most commonly used seasoning remained unclear. Now, new research shows microplastics in 90 percent of the table salt brands sampled worldwide.

Of 39 salt brands tested, 36 had microplastics in them, according to a new analysis by researchers in South Korea and Greenpeace East Asia. Using prior salt studies, this new effort is the first of its scale to look at the geographical spread of microplastics in table salt and their correlation to where plastic pollution is found in the environment.

“The findings suggest that human ingestion of microplastics via marine products is strongly related to emissions in a given region,” said Seung-Kyu Kim, a marine science professor at Incheon National University in South Korea.

National Geographic has also teamed up with Wattpad to raise awareness of the global plastic issue through a creative storytelling challenge. We're asking people to share a story—real or fiction—inspired by this global issue. Learn more and share your story here: www.wattpad.com/user/NationalGeographic

Salt samples from 21 countries in Europe, North and South America, Africa, and Asia were analyzed. The three brands that did not contain microplastics are from Taiwan (refined sea salt), China (refined rock salt), and France (unrefined sea salt produced by solar evaporation). The study was published this month in the journal Environmental Science & Technology.

The density of microplastics found in salt varied dramatically among different brands, but those from Asian brands were especially high, the study found. The highest quantities of microplastics were found in salt sold in Indonesia. Asia is a hot spot for plastic pollution, and Indonesia—with 34,000 miles (54,720 km) of coastline—ranked in an unrelated 2015 study as suffering the second-worst level of plastic pollution in the world.

In another indicator of the geographic density of plastic pollution, microplastics levels were highest in sea salt, followed by lake salt and then rock salt.

The new study is the fifth on salt published in recent years. Others have been done in Spain, China, the United States, and by a group from France, Britain, and Malaysia. Continue Reading

Plastic Whale: Fishing for Plastic and Saving the Planet
Alessandro du Besse'
on December 25, 2018 at 2:15 PM


Plastic in the water is one of the biggest growing threats to our planet. The percentage of plastic in our oceans, lakes, rivers, canals and waterways is reaching a level which is no longer sustainable: this is endangering our precious marine ecosystems and is ultimately affecting our food chain. If this situation continues to progress at its current rate, the consequences will be paradigm-altering.
How can this be solved? It is a serious issue; this cannot be overstated. However, as with many other issues of importance in today’s world, there is a lot of talk about this problem but little action. Marius Smit, CEO and Founder of Plastic Whale, however, is someone who is choosing action over words. His first action was starting Plastic Whale in Amsterdam – the world’s first professional plastic fishing company. This project was a success, and now Marius and his team are taking things even further.
https://impakter.com/plastic-whale2/

Food For All - Healthful Food for All Fund

The Healthful Food for All Fund, a project of the Center for Sustainable Living, believes all households should have access to sustainably grown, healthful food. To help make this possible the Healthful Food for All Fund has two programs to make food more available to low-income households: the Farm to Family Fund and the SNAP Matching Program.
Exciting news for the 2017-2018 season is the Farm to Family Fund has received a $10,000 challenge grant from a private family foundation with a two for one match! Every dollar we raise up to $5,000 will be matched with $2 from the foundation, which means we could have $15,000 to spend on local, healthful, sustainably raised food this year! Please consider becoming part of this program. You may use the Donate button on the right, or mail a check to HFAF, PO Box 503, Bloomington, IN 47402.
The Healthful Food for All Fund is designed to make healthful, sustainably produced food more available to low-income households, to support our farmers who take the risk of producing this food during the winter months, and to make shopping at the market more affordable through the SNAP matching.
For further information or for questions please email us at healthfulfoodfund@gmail.com.
The Farm to Family Fund is designed both to make healthful, sustainably produced food more available to low-income households and to support our local, sustainable food system, especially our farmers who take the risk of producing food during the winter months. At the close of the winter farmers’ market each Saturday, we purchase produce,


Reasons I love my regular yogurt and would tell you which brand I’ve been using for beyond 30 years! Anyway, Ha Ha, one reason I love my yogurt, though it could be improved by being organic, is because it gives good whey. You heard me right! Good whey!
Some of you know that I am very interested in Mustard and making a few types and recently in my explorations discovered probiotic mustard! And I needed whey to get the life going.

So many things you can do with yogurt and now another one, thankfully someone recorded and someone made it available for rediscovery. A lot of time, I fee that we are remembering/rediscovering some basic life information. I appreciate that we are abele to have so much forward scientific thrust and that all of the wonders we experience only are possible because of all the fore folk who paved the way for what is now the great new food way!

 

Dancing With the Panchamahabutas, Patricia C. Coleman, Acrylic on canvas - (rainbow series)
Dancing the Panchamahabutas

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Monsanto Found GUILTY in Roundup Cancer Trial, Multi-Million Verdict Awarded to Dying Man
By Tami Canal On August 10, 2018

He suffers from non-Hodgkin’s lymphoma due to the his exposure to Roundup and another Monsanto product, Ranger Pro, during his years on the job according to the lawsuit as noted in this report from NBC News.

After years of denying its flagship product Roundup causes cancer, the Monsanto Company has officially been found guilty in federal court, after a San Francisco jury ruled in favor of a school groundskeeper dying from the disease.

Dewayne Johnson, who has long served as a pest control manager in a San Francisco Bay Area school district, was diagnosed with lymphoma in 2014 at age 42.

But now doctors say he only has months to live after his exposure to Roundup, the chemical weedkilling cocktail with active ingredient glyphosate deemed a “probable human carcinogen” by the World Health Organization’s International Agency for Research on Cancer in 2015.

After a four-week deliberation, the jury returned the landmark verdict: Monsanto has acted “with malice or oppression” toward Johnson, a verdict that was unanimously reached against the chemical and GMO giant.

Nearly $290 Million Awarded in Monsanto Cancer Case

Johnson, who goes by the nickname “Lee” and is a father of three, will now be awarded a total of nearly $290 million from the company — $2.3 million in economic losses, $37 million for pain and emotional distress, and $250 million in punitive damages.

He suffers from non-Hodgkin’s lymphoma due to the his exposure to Roundup and another Monsanto product, Ranger Pro, during his years on the job according to the lawsuit as noted in this report from NBC News.

To read the full story, please click here.

 

BEES
Environmentalists skeptical of 'breakthrough' on bee-friendly pesticides
Researchers say a new discovery may help to create pesticides that don't kill bees. But critics say we need to move away from a "chemical mindset" altogether.
How Humans are Messing Up Honeybee Sex
From pesticides to land development to electromagnetic pollution, humans often harm the ability of honeybees to reproduce.

Bee Protective
Protecting Honey Bees and Wild Pollinators From Pesticides

Beyond Pesticides advocates for widespread adoption of?organic management?practices as key to protecting pollinators and the environment, and has long sought a broad-scale marketplace transition to organic practices that legally prohibits the use of toxic synthetic pesticides, and encourages a systems-based approach that is protective of health and the environment.?Learn more (below) on the role that pesticides play in pollinator decline, and actions you can take to BEE Protective. For information on growing plants to protect pollinators, see our Pollinator-Friendly Seeds and Nursery Directory. Use the Bee Protective Habitat Guide to plant a pollinator garden suited for your region, and consider seeding white clover into your lawn; learn more from Taking a Stand on Clover.
For an overview, watch our short-film, Seeds that Poison, below. The video highlights the hazards associated with a major use of bee-toxic pesticides — seed coatings — and puts the problem in the broader context of environmental contamination, while suggesting a course for change. Please use the video in conjunction with the resources cited below. 

 

  <iframe width="450" height="253" src="https://www.youtube.com/embed/x3s3DVLdv6I" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>

 

 

Beyond Pesticides - Given the choice to forage on untreated or pesticide-contaminated food sources, bees will increasingly choose the pesticide, according to research published in Proceedings of the Royal Society B in late August. The data indicate that risks to pollinators grow, rather than wane, over time, making improved regulation over bee-toxic neonicotinoid pesticides even more climacteric. In essence, the study indicates that bees may be undertaking the human equivalent of chain-smoking themselves to death. Continue Reading

Michigan Bees.org
Honey Bee Breeds and Their Attributes

Introduction
Honey bees, like all living things, vary in their traits across the species. Genetic differences across these breeds can lead to differences in attributes like temperament, disease resistance, productivity, color and much more. The environment has a huge impact on differences among bee colonies due to stimuli and response, but the genetic makeup of a colony is the basis for many of the characteristics that define a particular subspecies of honey bee. For as long as honey bees have been domesticated, beekeepers have known that different genetic stocks have distinctive differences that can be used to their advantage or ignored to their disadvantage.  Whether it be pollination, a honey crop, bee reproduction, resiliency or otherwise, it is important to have a general grasp on what this means for you and your Beekeeping Goals.


What is Bee Stock? A Subspecies of Apis mellifera?
“Stock,” as defined by David Tarpy at North Carolina State University, is a term to define a loose combination of traits that characterize a particular group of bees. Such groups can be divided by the species, race, region, population, or breeding line in a commercial operation. In many ways, the easiest way to understand Bee Stock is to compare it to the way we have followed and tracked the pedigree of racing horses throughout the ages. Often there are lines of heredity that go back hundreds of years in quality stock.

Honeybee Health Coalition -
Our mission is to collaboratively implement solutions that will help to achieve a healthy population of honey bees while also supporting healthy populations of native and managed pollinators in the context of productive agricultural systems and thriving ecosystems.

Would We Starve Without Bees?

Fungus provides powerful medicine in fighting honey bee viruses
Mycelium extract reduces viruses in honey bees

A mushroom extract fed to honey bees greatly reduces virus levels, according to a new paper. In field trials, colonies fed mycelium extract showed a 79-fold reduction in deformed wing virus and a 45,000-fold reduction in Lake Sinai virus compared to control colonies. The hope is that the results of this research will help dwindling honey bee colonies fight viruses that are known to play a role in colony collapse disorder. Read More

Evidence is ‘compelling’ that organophosphates increase risk of reduced IQs, memory and attention deficits, and autism for prenatal children.
Evidence that an entire class of pesticides threatens the health of children and pregnant women is now so arresting that the substances should be banned, an expert panel of toxicologists has said.

How Plant Is Designing The Future Of Food And Education
Contributor - Afdhel Aziz - CMO Network -
I write about how purpose drives business and social impact.

Karim Giscombe is one of those quiet revolutionaries. Meeting him in the exclusive Spring Place members club in Tribeca in NYC, he cuts an unassuming figure, stylish and low key. He speaks with a measured intensity, his eyes watching you to see if you’ve understood the full gravitas of what he is attempting to do. This former Bank of America Merrill Lynch director (his LinkedIn Profile calls himself a ‘reformed capitalist’) has embarked via his new venture Plant which nothing less than a crusade to feed the world (using the power of schools, technology and branding) and creating a new category which he dubs ‘Agriculture as a Service.' When asked why he’s doing it, his response is simply, “Everybody’s gotta eat.”Continue Reading

All pesticides have some level of toxicity, and pose some risk to infants and children. The risk depends on the toxicity of the pesticide ingredients and how much of the pesticide a child is exposed to. Infants and children are more sensitive to the toxic effects of pesticides than adults.

-An infant's brain, nervous system, and organs are still developing after birth.
When exposed, a baby's immature liver and kidneys cannot remove pesticides from the body as well as an adult's liver and kidneys.
-Infants may also be exposed to more pesticide than adults because they take more breaths per minute and have more skin surface relative to their body weight.
-Children often spend more time closer to the ground, touching baseboards and lawns where pesticides may have been applied.
-Children often eat and drink more relative to their body weight than adults, which can lead to a higher dose of pesticide residue per pound of body weight.
-Babies that crawl on treated carpeting may have a greater potential to dislodge pesticide residue onto their skin or breathe in pesticide-laden dust.
-Young children are also more likely to put their fingers, toys, and other objects into their mouths.

These Floating Trashcans Are Being Deployed Around the World So They Can Suck Up Tons of Ocean Trash

After facilitating a successful crowdfunding campaign in 2016, a floating vacuum for ocean pollution is sucking up hundreds of pounds of litter around the world.

The Seabin is an ocean trashcan that tidies up marinas, bays, and bodies of water by sucking up rubbish from the surrounding area. The device can collect up to 44 pounds (20 kilograms) of trash, including tiny plastic microbeads that are 2 millimeters small.

Collectively, the contraptions are capable of salvaging half a ton of garbage every year – and because fish are discouraged from approaching the Seabin due to the sound of its water pump motor, it causes zero harm to marine life

Life as a Farm Worker in Yuma’s Lettuce Fields

Each winter, the fields of Yuma, Arizona, grow half a billion heads of iceberg lettuce. This is what it's like to work as a lettuce harvester in those fields.
The lettuce seemed to glow in the moonlight. Thirty-two men and women flashing knives, folding boxes, bagging hearts: chewing up a Yuma Valley lettuce field. It was Day 55 of the romaine harvesting season, just after five in the morning, and the 32 cutters, sleevers, sealers, stickerers, boxers, drivers—the team of lechugueros—had already been up for hours. All of them crossed the border from San Luis Río Colorado, Sonora, between 1 and 2 in the morning, and boarded the crew bus (a converted, white-painted Blue Bird school bus hauling a trailer with two portable toilets and a hand-washing station) that ferried them to this moonlit lettuce field. During harvest season, both San Luises (in Sonora and Arizona) come alive just after midnight, where 10,000 agricultural laborers cross the border to pick enough produce to send, every single day, 1,000 fiber-filled semi-trailers streaming out of Yuma. Continue Reading


The Ramsay Highlander Romaine Harvester/Field Pack Machine, on and around which 32 lechugueros sweat, chop, sleeve, seal, fold, sticker, and toil. Photo © Scott Baxter.

200 stars urge 'serious' action on climate change in letter to Le Monde

Two hundred of the world’s most prominent artists and scientists signed an open letter in French daily Le Monde on Monday calling for urgent political action to address the “global catastrophe” facing mankind and other species.
The letter, penned by actress Juliette Binoche and astrophycist Aurélien Barrau, called on politicians to act “firmly and immediately” in tackling climate change and the “collapse of biodiversity”, described as the “greatest challenge in the history of mankind”. Continue Reading

Heirloom Apples From the Seed Savers Convention 2018

Different Types of Kale

Different Types of Kale
Image from Chowhound

Thank You Seed Savers of the World!

This year SSE Staff were able to sample 14 different kinds of squash from our seed vault. These, and many others, will be available in the 2019 Exchange and Yearbook.

Monarch butterfly population wintering in Mexico increases 144%

Monarch production will not be replicated next year, experts warn, as above average temperatures will cause problems

The population of monarch butterflies wintering in central Mexico is up 144% over last year, according to new research.
'It's a sad reality': a troubling trend sees a 97% decline in monarch butterflies
Read more

The data was cheered but scientists quickly warned that it does not mean the butterflies that migrate from Canada and the United States are out of danger.

This winter, researchers found the butterflies occupying 14.95 acres (6.05 hectares) of pine and fir forests in the mountains of Michoacan and Mexico states – an increase from 6.12 acres a year ago. Continue Reading

Food as a spiritual teacher:
Mealtime traditions at a local Zen temple

Hoko Karnegis
Vice Abbot, Sanshin Zen Community

Bloomington may seem like an unexpected place to find a group of people engaged in food practice that traces its origins through 2500 years of Indian, Chinese and Japanese history. Yet for more than fifteen years, Sanshin Zen Community has been offering the opportunity to explore Buddhist cooking and eating traditions that invite participants to consider from where their food comes and what impact their meals have on their lives and the world around them.

Like other faith communities, Sanshin’s sangha (community of practitioners) gathers on Sundays to hear some teachings and renew fellowship over tea and snacks. Nearly every month we also hold a retreat that usually lasts three or five days and includes more formal meals. Our style of food practice during retreats is a simplified version of the forms and rituals used in a traditional Japanese training temple. These forms developed over the centuries as both an efficient means of feeding a large number of monks and an opportunity to consider important Buddhist teachings about interdependence and the nature of self.

 

At the core of Soto Zen practice is the teaching that nothing is hidden or lacking. While we may have some healthy and worthwhile aspirations toward wellbeing for ourselves and others, we are also complete as we are and already have everything we need. We may recognize in our eating habits a subtle grasping for something that will make our lives more interesting or comfortable or meaningful. In this respect, food is not different from the other things we encounter and label as good or bad, useful or not; on the basis of our preferences we expend a lot of energy chasing after some things and running away from others. Imagine what we could do if we became aware of these cravings and aversions and how they shore up our sense of self – a self that is already completely OK. How much energy we would have for other things!

Zen doesn’t say that we can’t enjoy our food, or enjoy our mealtimes with friends and family. It simply invites us to look carefully at our attachments and not to get so caught up in wanting what we don’t have and having what we don’t want that we don’t appreciate what’s right here. Dogen Zenji (1200-1253 CE), one of the most important teachers in our tradition, taught that we can have the same appreciation for a soup made of coarse greens as for one made from fine cream. Cream soup is good. Greens soup is also good.

Formal meals in a Zen temple are silent except for chanting and include three or four simple dishes that are eaten with a compact set of bowls and utensils called oryoki, the roots of which mean “just enough.” As we go through the ritual of laying out our bowls and chopsticks and spoon, we get ready to pay attention to what we’re being served and how we’re using these offerings – for the food is indeed an offering to us from myriad beings. Someone planted a seed, made sure it had sunlight and water, harvested the food, prepared it for market, made it available for sale, cooked it and served it to us. Once we’ve eaten it, how are we going to repay that debt of gratitude? How can we use the energy of this food to support our Zen practice and help others rather than simply taking it in greedily for our own ego-driven purposes? Meals include several chants that remind us of the life story of the Buddha, our connection with all beings, our vow to bring wholesomeness to the world, and our debts to those who teach, lead and care for us.

Preparing a temple meal requires the cook to consider not only whether things look and taste good but what the experience of the recipients will be. Can these dishes be easily served and eaten by people using chopsticks and spoons? Is there a balance of colors, flavors, textures and cooking methods? Beverages are not served with the meal, so will there be enough moist foods like soup or fruit that people will be comfortable? Is the lightness or heaviness of the meal appropriate for the season or time of day? The cook must put aside the urge to feed his or her ego by creating complicated or exotic dishes and instead focus on feeding practitioners so that they can practice.

Meditation practice is a central activity for Zen practitioners, and traditionally formal meals avoid the five aromatics (garlic, onions, shallots, leeks, chives) because they are considered stimulants and make it more difficult for people to settle down. Meals are also usually vegetarian, though if a donors offers a dish that contains meat or fish we accept it and serve it in special dishes alongside the oryoki.

Because all of the food in a temple is provided directly or indirectly by donations, it’s very important not to waste anything. Donors have offered food or money in support of practice, and no part of those donations can be thrown away. That means we have to cook just enough food, neither too little so that people go hungry or too much so that some goes to waste. We also take only as much as we can eat. In addition, at Sanshin we have two compost areas that can receive the peelings and other vegetable bits we don’t serve, and we use that compost in the gardens in which we grow flowers for our altars, completing the circle of giving.

Once we’ve finished eating, it’s time to clean our oryoki – but we don’t take them to the kitchen sink. Instead, right at our places we’re served hot water or tea in our largest bowl and we use that to wash all of the pieces in the set. Since we don’t use soap, oily food is not served during these meals. When we get down to the last and smallest bowl, we drink some of the remaining tea or water so as not to waste the nutrients in the food we’ve cleaned from the set. The rest we collect with a chant and offer later by pouring it into the ground near a tree or plant.

Overall, our practice is not to be careless with any part of the menu planning, shopping, cooking, serving, eating or cleanup process. Since we engage in it three times a day, whether or not we’re eating in temples we all have frequent opportunities to stop and consider our attitude toward others and our relationship with the world around us. Food practice is a complete reflection of our lives, and what we learn from food can be applied to everything else we do.

Hoko was ordained as a novice by Shohaku Okumura in 2005, and she completed her shuso hossen that same year at Kogetsu-an in Shiga, Japan. She received dharma transmission in September, 2012 and completed zuise at Eiheiji and Sojiji in November of that year. In January, 2016 Hoko was named vice-abbot and successor at Sanshin. For more about Hoko - http://www.sanshinji.org/practice-leadership.html and Sanshin website is at www.sanshinji.org

Biodynamic farming is on the rise – but how effective is this alternative agricultural practice?

National retailers like Whole Foods are stocking more biodynamic brands, but horticultural critics continue to question biodynamic’s unconventional methods

Esha Chhabra

Apricot Lane Farms is a 213-acre biodynamic and organic farm in Moorpark, California. The farm nurtures 100 different types of vegetables, 75 varieties of stone fruit, Scottish highland cattle, pigs, chickens, sheep, ducks, hens, horses and livestock dogs.
Apricot Lane Farms is a 213-acre biodynamic and organic farm in Moorpark, California. The farm nurtures 100 different types of vegetables, 75 varieties of stone fruit, Scottish highland cattle, pigs, chickens, sheep, ducks, hens, horses and livestock dogs. Photograph: Apricot Lane Farms

When John Chester, a filmmaker from California, quit his job to become a farmer, he didn’t do it out of a desire to “feed the world”. Instead, he says: “I’m trying to feed my neighbors – and if everyone did that, we would be able to replicate this.”

He is referring to Apricot Lane Farms, a 213-acre biodynamic and organic farm in Moorpark, California, that Chester runs with his wife, Molly. The couple nurtures 100 different types of vegetables, 75 varieties of stone fruit, and countless animal residents: Scottish highland cattle, pigs, chickens, sheep, ducks, hens, horses and livestock dogs. Last year, Apricot Lane Farms was recognized by the National Wildlife Federation and the North American Butterfly Association for supporting so much wildlife – not a recognition typically given to farms. Read More

AUSTRALIA SLASHES PLASTIC BAG USE BY 80% IN 3 MONTHS!

Australia Slashes Plastic Bag Use By 80% In Just 3 Months, Thanks To Two Grocery Stores
Plastic bags are everywhere these days, and while they may seem like a cheap, easy way to carry your goods, they are wreaking havoc on the planet in a number of ways.

There are no government authorities who have directly implement policies for plastic bag consumption. The decision was taken by the businesses itself. So this issue has taken into consideration by the largest supermarket chains call Coles and Woolworths. So they have decided to implement this decision countrywide in order to ban on free lightweight plastic grocery bags in July and substituting them with reusable bags sold for 15 cents.

Totally, it has successfully prevented as many as 1.5 billion bags from inflowing the environment. Read More

What Are Biodynamic Foods and Why Should You Be Eating Them?

October 28, 2016
Shape
by Lauren Mazzo
All About Organics, Biodynamics

Picture a family farm. You probably see sunshine, green pastures, happy and free-grazing cows, bright red tomatoes, and a cheery old farmer who works day and night to tend to the place. What you probably aren't picturing: the cheery old farmer spraying crops down with pesticides and tilling soil with artificial fertilizers and chemicals, or sprinkling antibiotics into his cows' feed before squishing them into a too-small stall.

The sad truth is that when the world became industrialized, our food system became industrialized too. This might sound like a good thing. (Hey, it means we can get avocados year-round, whatever specific apple hybrid we want, and enough beef to satisfy our burger cravings, right?) But nowadays, most farms look more like factories than like sources of freshly grown nutrition.

And that's where biodynamic farming comes in—it's taking food production back to the roots.
What Is Biodynamic Farming?
Biodynamic farming is a way of viewing a farm as "a living organism, self-contained, self-sustaining, and following the cycles of nature," says Elizabeth Candelario, managing director at Demeter, the world's only certifier of biodynamic farms and products. Think of it as organic—but better.

This all might sound super hippy dippy, but it's really just taking farming back to its basics: no fancy antibiotics, pesticides, or artificial fertilizers. "Pest control, disease control, weed control, fertility—all of these things are addressed through the farming system itself instead of importing the solutions from the outside," says Candelario. For example, instead of using an artificial nitrogen fertilizer, farmers will alternate crop cycles, incorporate the use of animal manure, or plant certain fertilizing plants to maintain the richness of the soil. It's like Little House on the Prairie but in modern times.

In biodynamic farms, farmers strive to maintain a diversified, balanced ecosystem with ecological, social, and economic sustainability. Theoretically, a perfect biodynamic farm could exist inside its own little bubble. Read Article

 

In One of the Nation’s Unhealthiest Places, This Hospital Prescribes Fresh Food From Its Own Farm In an industry usually focused on medicine and procedures, a Philadelphia-area hospital decided what its patients needed was a farm and advice about food.

Liza Bayless posted Dec 15, 2016
Five years ago, when Lankenau Medical Center was confronted with evidence that it was serving the unhealthiest county in Pennsylvania, the hospital decided to embrace the findings with an unconventional approach: building a half-acre organic farm on its campus to provide fresh produce to patients.
“We were serving a really diverse patient population.”
The teaching and research hospital just outside Philadelphia was in the midst of its own patient health needs assessment in 2011 when the Robert Wood Johnson Foundation released findings about health outcomes in Pennsylvania counties. Lankenau is officially located within Montgomery County, one of the state’s healthiest, taking into account factors including obesity rates and access to reliable sources of food. But the campus is adjacent to and receives many patients from Philadelphia County, ranked the least healthy of all 67 counties.
“That was really telling because it showed that we were serving a really diverse patient population,” says Chinwe Onyekere, associate administrator at Lankenau, of the study’s revelations. The findings showed that the hospital’s patients had widely varying access to healthy food and nutritional knowledge. Continue Reading

Check These Out..............

https://sustainablefoodtrust.org/
https://sustainableamerica.org/blog/category/food-system/
Sustainable Human - https://www.youtube.com/watch?v=d9NGsIailsc
https://www.earthcharterindiana.org/sustainable-indiana/
IU Bloomington Campus Farm emphasizes sustainable agriculture
https://www.youtube.com/watch?v=UUUZirUEjbg

Blogs You May Want to Follow https://kisstheground.com/stories/
https://www.propagate.org/
https://pasturemap.com/blog/
https://druidgarden.wordpress.com/
https://www.oursoil.org/blog/
http://www.foodforestfarm.com/

Keep up with Local Food Bloomington Here
@localfoodbloomington
Local Food Bloomington Blog
Mushroom farmer at Bloomington, IN Winter Market - PC Coleman

 

Since 2001 Local Food Bloomington has been a source of local food information and resources in and beyond the Bloomington, Indiana area. The information we share is of use to our local and global food community. The local food movement and the movement toward sustainability and regeneration are about what's on the home table, and how citizens interest are reflected in the communities availablel food resources, establishments and venues.

Contact Local Food

Local Food Bloomington is growing stronger through our local and global networking with persons interested in suppporting and developing regenerative local communities. If that is you, contact us.

May our lives contain an abundance of nutritious, delicious food and that we always have enough to generously share. Thank You!

Local Food ©2001-2019 by Local Food Bloomington, a project of HART Rock and Indiana Holistic Health Network in collaboration with Green Dove Network, Inc., nonprofit. All rights are reserved. All writing and artwork © by the individual artist and respective businesses.

 

 

 

 

LOCAL FOOD SPONSORS
 
Local Foods, Local Places Toolkit
Based on the best practices and lessons learned from Local Foods, Local Places workshops, EPA developed the Local Foods, Local Places Toolkit to help communities interested in using local foods to support downtown and neighborhood revitalization. The toolkit provides step-by-step instructions for planning and hosting a community workshop and includes case studies and templates communities can adapt to their needs.
2018-2019 Call for Applications
The application period for the 2018-2019 round of assistance closed on October 22, 2018, and is available here for reference only.

Surviving the Approaching Storm

We are fast approaching a tipping point in terms of climate disruption, degenerative agriculture, deteriorating public health, financial meltdown, and political corruption.

To survive and thrive in turbulent times we will need to organize ourselves at the grassroots level to carry out a series of regenerative organic transitions, not only in terms of food and farming, but also in transportation, housing, health, education and politics.

While remaining engaged in pressing governments and businesses to green and revitalize the economy and stabilize the climate, OCA believes that we must "dig in" and prepare ourselves locally and regionally to become as regenerative and self-reliant as possible. Continue Reading

The End of Ice: Dahr Jamail on Climate Disruption from the Melting Himalayas to Insect Extinction
Story February 12, 2019
Watch Full Show

Food Tip - Need to soften butter fast? Grate it.

Should You Be Keeping Apples in the Fridge?
by Valerio Farris
FELLOWSHIP FOR INTENTIONAL COMMUNITY
2018 Food Tank Summits
BIOVEDA DOME AND WATER WORKSHOPS
FOOD RELATED LEGISLATION
STATE BY STATE MAP OF RAW MILK LAWS
US Appeals Court Affirms Tribal Groundwater Rights
States and Counties Can Ban GMO Crops Despite Federal Laws
LA City Council Plan To Require Vegan Protein Options To Fight Climate Change
December 5, 2018 at 12:50 pm
Filed Under:Climate Change, Los Angeles City Council, Vegan Food
LOS ANGELES (CBSLA) – A Los Angeles city councilman wants to require all movie theaters, large-scale entertainment venues, and other locations in the city to provide at least one vegan protein option in order to combat climate change. Continue Reading
FEEDING AMERICA - FOOD BANK INFORMATION

Women Food and Agriculture
WFAN
PO Box 611
Ames, IA 50010
Phone: (515) 460-2477
Email: info@wfan.org

Teddie Philipson -Mower says "I really enjoy serving on the Bloomington Commission on Sustainability (BCOS) with these amazing and dedicated people. If you are a citizen of Bloomington, IN and want to keep up on sustainability related information and happenings subscribe to the BCOS email list.
Dental Amalgam Fillings Linked To Perinatal Death, Pregnancy Risks

PR NewswireDecember 19, 2018
CHAMPIONSGATE, Fla., Dec. 19, 2018 /PRNewswire/ -- Two new studies associating dental amalgam fillings with pregnancy risks confirm action is urgently needed to protect babies from the known risks of mercury, according to the International Academy of Oral Medicine and Toxicology (IAOMT). A growing number of countries have taken measures to prevent the placement of dental amalgam "silver" fillings in women and children because it contains approximately 50% mercury. However, dental amalgam is still used widely in the United States with no restrictions for these or other susceptible populations. Continue Reading

 

CALENDAR OF EVENTS
& CONFERENCES
NEAR & FAR

Hoosier Hills Food Bank

Bloomington Community Book Fair
Hoosier Hysteria
Soup Bowl 2019
MLK Day 2019
Letter Carrier’s Food Drive 2019
Taste of Bloomington 2019

Watch for our upcoming food drive at the 2019 Monroe County Fair! This drive is a part of the statewide FAIRs Cares initiative to raise awareness of local hunger and help feed Hoosiers.

LOCAL FOOD BLOOMINGTON

CHECK OUT OUR IGTV

Eco Report - WFHB Radio

Eco Report is a weekly program providing independent media coverage of environmental and ecological issues with a focus on local, state and regional people, issues, and events in order to foster open discussion of human relationships with nature and the Earth and to encourage you to take personal responsibility for the world in which we live. Each program features timely …LISTEN

~BULK Herbs from Grandma's Traditions are available in 1 ounce packages. Join the Mustard Club
World Water Day is held annually on 22 March as a means of focusing attention on the importance of freshwater and advocating for the sustainable management of freshwater resources. The 2019 theme is "Wastewater" and 2018 is "Nature-based Solutions for Water" - CLICK FOR MORE WATER NEWS

Living Roots Ecovillage Farm News & Announcements

Next Farm Tour and Potluck - April 2019. Date TBA. Tour at 4:30 PM and Potluck at 6:00 PM

Hiring - 2019 Farming Staff, Work Exchangers, Maintenance Person

Farm School - Now Taking Applications for the 2019 Market Farmer Training Program

Michael Hicks at michael (at) indianacommunity.org or call 812-727-5444
Mailing address:
LIving Roots Farm
5907 W CR 375 S
French Lick, IN 47432

Democracy Now!
Paciffica News Network
Sustainable Foods Summit San Francisco, CA – January 16-17, 2019
*SFTA Annual Member Meeting Portland, OR – February 13, 2019
Join the SFTA board, staff and your colleagues to exchange information and hear about SFTA programs and activities for 2019. Hilton Portland Downtown Hotel.
*Organicology Portland, OR – February 14-16, 2019
SFTA presents Climate Action Plans Intensive Workshop on February 14; Abra-Kadabra: Disappearing Food Waste in the Supply Chain, How to Walk the Path of Independence, Sustainable Packaging on February 15; and stop by the SFTA booth on February 16.

FED: Food Expo & Discussion 2019
“re:generation”
Friday, February 23rd, 2019
County Line Orchard, Hobart, IN
Tickets and agenda coming soon!

FED is open to all — whether you eat food, play a role in the food system, or have a passion for food issues!  (Check out agenda from last year's event.)
Tickets are $20 in advance or $25 at the door, and include panel discussions, workshops, locally-sourced lunch, and admittance to the Expo. You can also visit the ticket link to reserve an Expo booth for your farm, business, or non-profit.  
Be a part of the Expo!
Exhibit space is intended for food producers, community groups, food businesses, and anyone who provides services or goods to local growers or consumers. A 6-foot table will be provided.  Electricity will be available but please bring your own extension chords. The booth fee is $50 and also includes event admission and lunch for one. This is a fantastic opportunity to get exposure in front of a very focused audience of 150-200 consumers, farmers, and others who are into local food. You can also provide samples and/or sell items that day if you like (as long as you have necessary permits).

Indiana Horticulture Congress
• Thursday, February 14, 2019
• 8:00 AM 4:00 PM
• Indianapolis Marriott East Hotel (map)

The Indiana Horticultural Congress is an educational meeting designed to meet the needs of fruit, vegetable, wine, organics, and specialty crop growers and marketers in Indiana and surrounding states. All interested individuals are invited to attend.
The Indiana Horticultural Congress is an educational meeting designed to meet the needs of fruit, vegetable, wine, organics, and specialty crop growers and marketers in Indiana and surrounding states. All interested individuals are invited to attend. Connect

 

ITS COMING! INDIANA BEE SCHOOL!
Indiana Bee School XVII

Oh Boy, it's Bee School time!!  What a super school we have planned this year.  With two outstanding speakers, you can expect the school to fill up early.  Each year we max out and disappoint those that call after the cutout.  Don’t be disappointed, register early. ?Cost is $35 for members and $45 for non-members. ?
The Bee School will be held on February 23, 2019, at Decatur Central High School, 5251 Kentucky Avenue, Indianapolis, Indiana 46221. Vendors are being listed on the left bottom our Bee School XVII page.
Here are the directions to the school and hotels.?  Folder pickup starts at 7:00 a.m. (EST), with the program starting promptly at 8:30 a.m. and concluding around 5:00 p.m.?  ????
With wonderful local and national speakers, super topics, great lunch and hundreds of beekeepers that we haven’t seen since the previous year, we seem to get bigger and better and this year will be no exception.
Click here for the current agenda.
For the first time ever, we have two first time guest speakers for the Indiana Bee School.  Dr. Tom Seeley is from the Mississippi State University, and Jeff Pettis is a Research Scientist with Pettis and Associates.  See "Our Guest Speaker" on the right for more information.
To download the paper form and mail it in, click here.
To register online, click here.
Sat Feb 16 Seedy Saturday — Seed and garden show — Local & organic Victoria, BC
Mon Feb 18 Permaculture Design Course (Feb 18 - March 4), Belize, Central America Belize
Sat Feb 23 Permaculture Foundations & Inner Permaculture Workshops (Feb 23-25) London, ON
Sat Mar 02 Ladner Seedy Saturday and Garden Expo 2019 Delta, BC
Climate Day is March 5, 2019
Sustainable Foods Summit - Natural Products Expo West Anaheim, CA – March 5-9, 2019
     *Climate Day – March 5, 2019
March 6 - 7, 2019 - International Conference on Conservation Agriculture & Soil Tillage
Gothenburg | Sweden
March 11- 12, 2019 - International conference on Agroecology and Crop Science Stockholm | Sweden and Sustainaible Events Links
March 7th, 2019, 2019 Indiana Organic Grain Farmer Meeting is Thursday, 8:00 am - 6:00 pm, 4540 US 52 West, West Lafayette, IN 47906
Monday, March 18, 2019
Northeast Indiana
2019 Local Food Forum
at Walb Student Union, Purdue University Fort Wayne
https://www.neifood.org/local-food-forum-2019/

Sat Mar 23 Four-Season Permaculture Course (4 weekends, begins March 23) London, ON

Sat Mar 30 Innisfil Seedy Saturday 2019 (near Barrie & Newmarket ON) Innisfil, ON

“Compassion literally means to feel with, to suffer with. Everyone is capable of compassion, and yet everyone tends to avoid it because it's uncomfortable. And the avoidance produces psychic numbing - resistance to experiencing our pain for the world and other beings.”
--
Joanna Macy

Council of All Beings

Host a Council for family, friends, community!

The Council of All Beings is a series of re-Earthing rituals created by John Seed and Joanna Macy to help end the senseof alienation from the living Earth that many of us feel. This workshop will renew the spirit and vision of those who serve theEarth and connect participants with deep sources of joy, and
inspiration.

Many people INTELLECTUALLY realise that we are inseparable from Nature and that the sense of separation that we feel is illusory. These rituals enable us to deeply EXPERIENCE our connectionwith Nature, in our hearts and our bodies.

Rediscovering our "deep ecology" - our interconnectedness with all beings - we find empowerment as agents of healing change.

Through interactive exercises, we practice letting go of the socially constructed, isolated self and come home to our interexistence with all forms of life. We retrace our steps through our evolutionary journey and allow other life forms to speak through us. We shed our solely human identification and feel deep empathy for the myriad species and land
scapes of the Earth.

This gathering also provides tools for practicing deep ecology in our daily lives. As many participants in this work have discovered, alignment with our larger identity clarifies,
dignifies and heals our personal conflicts. We see that the pain of the Earth is our own pain and the fate of the Earth is our own fate. The Council of All Beings empowers us to act on behalf of the Earth and gives us clarity and direction for this work

EXPANDING UNIVERSE

Copyright Eric Idle, Adapted by John Seed

A
Remember that you're standing on a planet that's evolving
E
Revolving at 900 miles an hour
It's orbiting at 19 miles a second so its reckoned
A
A sun that is the source of all our power
The sun and you and me and all the stars that you can see
D
Are moving at a million miles a day
A
In an outer spiral arm at 40,000 miles an hour
E A
In a galaxy they call the Milky Way
The Milky Way.

Our galaxy contains a hundred million stars
It's a hundred thousand light-years side-to-side
It bulges in the middle 16,000 light-years thick
But out by us it's just 3,000 light-years wide
We're 30,000 light-years from galactic central-point
We go round every 200 million years
And this galaxy is only one of millions and billions
In this amazing and expanding universe
Expanding Universe.

The Universe itself keeps on expanding and expanding
In all of the directions it can whizzz
As fast as it can go, at the speed of light you know
12 million miles a minute and that's the fastest speed there is.
So remember when you're feeling very small and insecure
How amazingly unlikely is your birth
And sink your roots deep into the galaxy,
Dance of life, Planet Earth.
Yes sink your roots deep into reality,
Dance your life for Planet Earth.

Mon Apr 29 Gardening Fundamentals, workshop series / course, at the Guelph OAC Arboretum Centre Guelph, ON
May 4th is International Respect for Chickens Day
May 10 -11 , 2019 - 4th Global Food Security, Food Safety & Sustainability Conference,
Montreal, Canada, Ensuring Food Security through Sustainable Agriculture and Food Safety
May 23-24, 2019 | Paris, France - 2nd International Conference on Food Processing, Safety & Packaging - Theme: Let food be our medicine for healthy living
24-27 May 2019, Naturally Paris, Paris Expo Porte de Versailles, Paris, France
International workers day
June 1st is Vintage Indiana Wine and Food Festival, Vintage Indiana Wine & Food Festival is the biggest celebration of delicious wines produced only in Indiana. Military Park, Indianapolis, IN

The 14h International Herb Symposium - Celebrating the Healing Power of Plants, Wheaton College, June 7th – 9, 2019

ORGANIC PRODUCE SUMMIT
July 12 & 13, 2017 Monterey Conference Center - Monterey, CA. Retail buying organizations from across North America will meet with growers, shippers, processors and distributors in this intimate and energetic event devoted exclusively to organic fresh produce.
Fri Jun 21, 2019, MIDWEST RENEWABLE ENERGY FAIR 2019 - 30th Annual - June 21-23 Wisconsin
June 24, 2019, Nutrition and Food Science, Rome, Italy
2019 New England Women's Herbal Conference
August 23–25, 2019
Quilter’s Comfort in association with Local Food Bloomington invites you to submit food articles for us to consider for our Local Food Bloomington Blog , which gathers from the globe and welcomes information pertinent to local food, sustainability and regeneration. Paraphrasing Judy Wicks, “...sustainable and healthy food communities work when every part of a community is included.” The directory food pages will become more of a focus on usable resources related to each subject area as well as local establishments. For more information send a query Local Food.
Breitenbush Herbal Conference, September 5 - 8, 2019, Breitenbush, OR
September 9 – 15, 2019 - National Organic Week Australia, Taste the Difference, Feel the Difference, Make a Difference
October 11-13, 2019 - Celebrating Women and Plants, Herbal Conference, Honoring Women and the Earth -
Local Food Bloomington welcomes guest posts by bloggers and writers from around the world. Send us an e-mail at localfoodbloomington@gmail.com with “Proposal for guest post” as your subject line. In the body of your e-mail, please provide a summary of your proposed guest post and two samples of your writing as links to your other work on the web.
CERTIFIED SUSTAINABLE TRAILS
ORGANIC CONSUMERS

Medicine Begins With Me logo

Let Qigong be part of your health portfolio

Course - Resilient and sustainable food systems for a food secure future
The world is changing and is becoming more unpredictable and uncontrollable. This holds for both social and natural conditions, with climate change and globalisation being major drivers of change in the world. People around the world are increasingly exposed to extreme weather events, economic crises, food crises, disease epidemics, social instability and political conflicts. The resulting insecurity not only affects the global social and economic systems, but also (local) food systems and their farmers who stand at the basis of food production.
Course - Resilient and sustainable food systems for a food secure future
The world is changing and is becoming more unpredictable and uncontrollable. This holds for both social and natural conditions, with climate change and globalisation being major drivers of change in the world. People around the world are increasingly exposed to extreme weather events, economic crises, food crises, disease epidemics, social instability and political conflicts. The resulting insecurity not only affects the global social and economic systems, but also (local) food systems and their farmers who stand at the basis of food production.

Youtuber Grandpa Kitchen makes giant meals for the local kids, at the same time funding food and literacy programs in the area.

FOOD HISTORY TIMELINE

The Edible School Yard and Edible Network News

The Edible Schoolyard

Edible Education is Teaching Our Nation’s Kids to Cook Real Food — and helping classroom teachers, backyard chefs, and parents everywhere to become Edible Educators - Edible Schoolyard – @esynyc
Edible Schoolyard is dedicated to incorporating food education and school gardens around the country. It’s hard not to be a fan of the initiative’s mission to provide every student with a free, organic, and nutritious school lunch.

Free Lectures - Take UC Berkeley's Free "Edible Education 101" Lecture Course ...
Jun 20, 2016 ... The public is welcome to sit in on lectures featuring a pantheon of sustainable food superstars, including Waters, author Michael Pollan

Condolences to the friends and family of Kent Whealey who passed away in April 2018

Kent Whealey died in April. He was co-founded the Seed Savers Exchange in 1975, and ran it for 33 years. He was instrumental in the early development of the SSE and created all of the SSE publications, including the well known Garden Seed Inventories that created a movement around North American genetic diversity and food heritage remaining. I still hold on to one issue, I think from 1983. Prior to his death, he’d spent seven years editing “The Illustrated History of Apples in the United States and Canada”. The seven volumes were published in 2017. ***Ask Bookstore if they carry on their web and if so, can I link?

A site devoted entirely to seeds! If you want to collect your own seeds, but aren't sure what the seed or seedpod looks like, or if you have seeds without a name, hopefully this section will help you identify them. Life-size pictures of 1000 seeds in alphabetical order of their Latin name, 950 seeds sorted by size and shape, and close-up images of 900 seeds to show more detail. Photographs of 500 seedpods (sorted by alphabetical order of Latin name or according to the Plant Family they belong to) so you can recognise those too.

Seed Savers Exchange and Baker Creek Heirloom Seeds have high-quality open-pollinated seeds and heirloom vegetable gardening resources.
DID YOU KNOW?
Did you know that China has been importing our waste electronic recyclable, plastics and paper and China says it does not want take anymore. They want to clean up their environment. So what is America going to do? Since 1992 they have imported more than 106 million tons of waste, much of it contaminated?
Did you know that clothing affects the quality of our water, which means clothing choices have an impact on the quality of our foods? 80% of garment industry workers are women between the ages of 18-24. Because of the synthetic materials and dyes, it is the 2nd most polluting industry and now, due to plastic fiber, has poluted most water systems with microscopic plastic particles?
Did you know that Salt (also known as sodium chloride or halite) is an important part of a healthy diet? Salt helps to balance electrolytes and is needed for proper cell function. Without salt we will die.

Did you know that currently about 84 % of textile waste finds its way to US landfills, according to Recycle.com? for information and resources.

Did you know that insects pollinate at least 30 percent of the world's crops?

Hmong Story Cloth, Kansas Historical Society

The Feminist Power of Embroidery

When I pick up needle and thread, I join a long line of women who have turned the domestic arts into political expression.

Many years ago, inspired by a book on Korean folk art and craft, I began a crude, autodidactic experiment in stitching. I worked without a pattern, using cheap floss, a needle with a too-small eye and a plastic embroidery hoop to sew geometric designs on a few worn-out T-shirts. Continue Reading

DID YOU KNOW? Local Food Bloomington recently learned that the seeds of the papaya fruit have been used as a substitute for black pepper and have a mild wabasi like taste. (I tasted them and it is true!)

And did you know that those little paper condiment cups are actually little origami plates, so are the Chinese take out containers. Gently grasp the edges and pull out to enjoy the tiny plate or larger one with the take out container.

Community Seed Libraries, YES! Expect to see more of them, as they are sprouting up in communities everywhere!
Farm Bill Delivers Victory for Organic Research
The organic community is celebrating historic wins today following Congress’s passage of the Agriculture Improvement Act of 2018, also known as the Farm Bill. The final text was released Monday evening and the Senate and House proceeded to vote swiftly on Tuesday and Wednesday, respectively, passing the bill in both houses with strong bipartisan support. The bill now awaits the President’s signature. Continue
Wylie House Seed Library Bloomington
REGENERATIVE FARMS IN THE BLOOMINGTON, AREA
Sobremessa
Schat Farm
Simpsons Farm Market
Brown County Seed Lending Library
The Seed Library’s Mission is to increase the capacity of our community to feed itself wholesome food by being an accessible and free source of locally adapted plant seeds, supplied and cultivated by and for Brown County residents. Visit Library
Sister Libraries
There are now over 500 seed lending libraries open worldwide! (See list below.) If you have opened a seed library or are in process or if your information is inaccurate below, please take a moment to fill in our Seed Library Survey  and let us know the name of your library, location (ex. public library), town or area served, state/province or country and the name of a contact person and your email. We'll add you to our email list so when new resources come out you'll get them. We'll also add you to our sister libraries' list below. Please "Like" Seed Libraries on Facebook and join us at our social network site, SeedLibraries.org.  There is also a University Seed Libraries Association on Facebook . There are downloadable plans and instructions for a portable Share Seeds station from Eating in Public, a group based in Hawaii. Continue Reading

Master Gardeners to open seed library

By Lana Bandy
A new library is opening in Hamilton County in March, but you won’t find any books in it.
The Hamilton County Master Gardeners Association is opening the county’s first-ever seed library at Carmel Clay Public Library.
“A seed library is a collection of open-pollinated and heirloom seeds that you can borrow to plant and grow at home or in community gardens,” said Jennifer Lambert, SEEDS committee co-chair. “At the end of the growing season, some seeds are saved from the plants grown and then returned to the library.” Continue Reading

Community Garden & Seed Library
The Pendleton Community Public Library provides traditional library services, but also offers some unique non-traditional opportunities and services to our 26,000+ patrons. For the past 7 years we have partnered with the Pendleton Parks Department to develop and maintain the Pendleton Community Garden. Learn More
Hamilton County Seed Library
The seed library is free to Hamilton County residents. It will be available during regular branch hours from late March through October. Seeds are provided for check out (as well as classes and resources about growing and saving seeds). Visit Library
Carmel Public Library Seed Library
The Seed Library is a collection of open-pollinated and heirloom seeds that residents of Hamilton County with a valid library card from their home library can borrow to plant at home. Seeds are available to "check" out from early March through October. Each person may check out up to 5 packets per visit, to a total of 15 packets per season.
At the end of the growing season, borrowers are encouraged to save seeds to return to the library and/or keep for their garden next year. The Seed Library will only accept open-pollinated seeds that are self-pollinated.
The Seed Library is a partnership between the Master Gardeners of Hamilton County and The Carmel Clay Public Library. Visit Library

IndyPL Seed Library
The IndyPL Seed Library is located at the Glendale branch and at the Spades Park branch. The Seed Library is open and free to the public. It is available during regular branch hours from late March through October. We provide seeds for check-out (as well as education and resources about growing and saving seeds and organic gardening). The vast majority of the seeds are open pollinated. Many of them are also organic or heirloom seeds. Visit Library

Northwest Indiana Local Food Network - We define local food as food that is grown, raised, produced, sold and eaten within the 11 counties
of Northeast Indiana.

Growing Interest in Local Food Network – Fort Wayne
“If the world is to be healed through human efforts, I am convinced it will be by ordinary people, people whose love for this life is even greater than their fear. People who can open to the web of life that called us into being” Joanna Macy
The online seed-swapping communities bringing the internet back to nature - Kelly Lay has been gardening since she was three-years-old. 
Now a nursery specialist at a Lowes in central Illinois, Lay has turned her natural gift for gardening into a profession. And in her spare time Lay moderates r/seedswap, a small Reddit group dedicated to the swapping of seeds. Yes, honest to goodness seeds. Continue Reading

Growing Organic Beans
From Seed to Harvest

Green Havens, Open Pollinated Seed Group site! Open Pollinated Seed group is your source for open pollinated seed! “Open Pollinated” is a horticultural term meaning that the plant will produce seeds naturally. When these seeds are planted they will reliably reproduce the same plant as the parent.
Open Source Seeds
We are a group of plant breeders, agronomists, lawyers and commons activists who fight for the free use of seed. Free access to seed is the basis for diversity in plant breeding as well as of crops and their varieties.
 
 

Herrick District Seed Library

The HDL Seed Library located in Holland, MI invites the community to SELECT free, open-pollinated seeds; LEARN about planting, growing, harvesting and seed saving through a variety of resources; GROW locally sustainable plants, and RETURN your saved seeds for new gardeners. Share your plant photos with us by sending them to seeds@herrickdl.org. Watch Ben Cohen's presentation on Seed Saving and check out our Seed Video!

10th Organic Seed Growers Conference - February 12-15, 2020
Corvallis, Oregon
The 9th Organic Seed Growers Conference drew more than 600 participants February 14-17, 2018, with more than 400 participants attending the event in Corvallis, Oregon, and an additional 200 people joining the conference via live webinar. You can find highlights from the conference here. With such a packed agenda, it’s no surprise that we have several follow-up resources to share as well, including: eOrganic webinar recordings, conference proceedings, and a slideshow of events. And mark your calendar for the 10th Organic Seed Growers Conference – February 12-15, 2020 – in Corvallis, Oregon.
https://seedalliance.org/conference/
Southern Michigan Seed Savers
The Ohio Valley Seed Swap
The Central Michigan Seed Swap
The true measure of any society can be found in how it treats its most vulnerable members
Mahatma Gandhi
Listen to "110 A Report from the 2017 National Heirloom Expo" on Spreaker.
Talk, #heirloomvegetables, #mushrooms, #petergilmore, #squash, #vegetablegardening
On the podcast this week are three interviews I recorded at the 7th annual National Heirloom Expo in Santa Rosa in the first week of September 2017. The organizers of the expo, Baker Creek Seeds, hold a press conference in the midst of the fair and that gave me the chance to talk to some really interesting folks including a Hawaiian squash farmer and a world renowned Australian chef.

THE SEED SITE

A site devoted entirely to seeds! If you want to collect your own seeds, but aren't sure what the seed or seedpod looks like, or if you have seeds without a name, hopefully this section will help you identify them. Life-size pictures of 1000 seeds in alphabetical order of their Latin name, 950 seeds sorted by size and shape, and close-up images of 900 seeds to show more detail. Photographs of 500 seedpods (sorted by alphabetical order of Latin name or according to the Plant Family they belong to) so you can recognise those too.

Food Recovery Network – @foodrecovery

Food Recovery Network unites students at colleges and universities to fight food waste and hunger by recovering surplus perishable food from their campuses and surrounding communities that would otherwise go to waste and donating it to people in need.

 

SUSTENANCE BLOOMINGTON

Bloomington Watercolor Group - To become a member of the group, send email to upland@bloomingtonwatercolor.org. Check out their Newsletter - Brushstrokes

 
Bloomington Storytellers Guild
Bloomington Writers Guild
Arts Alliance of Greater Indiana

INFINITE LIGHT WITHIN for her Sacred jewelry and tools for connection to the Divine Self. Palo Santo pendants, malas, bracelets, and earrings.
Tools for meditation that aid in connection between source and spirit self. Love and light, Kaja's Shop. Follown on Instagram

 

-New York Times Bee Articles
-The Guardian Bee articles
-American Bee Journal News
-Indiana Queen Breeders Association

France Bans Children Using Cell Phones in School

France has banned all children under 15 from using their phones in school
• French students returning from the summer break will no longer be able to use their phones during the school day.
• Earlier this summer France banned all students under 15 from using all cell phones, tablets, and smart watches at any point during the day.
• That includes mealtimes.
• The government is concerned that students are becoming too dependent on and distracted by their phones. Continue Reading

France becomes first country in Europe to ban all five pesticides killing bees 

France will take a radical step towards protecting its dwindling bee population on Saturday by becoming the first country in Europe to ban all five pesticides researchers believe are killing off the insects. 
The move to ban the five so-called neonicotinoids has been hailed by beekeepers and environmentalists, but cereal and sugar beet farmers warn it could leave them all but defenceless in protecting valuable crops against other harmful insects. Continue Reading

WORK THAT RECONNECTS NETWORK
"The central purpose of the Work that Reconnects is to help people uncover and experience their innate connections with each other and with the systemic, self-healing powers of the web of life, so that they may be enlivened and motivated to play their part in creating a sustainable civilization." –Joanna Macy

 

 

 Listen to "110 A Report from the 2017 National Heirloom Expo" on Spreaker.

Talk, #heirloomvegetables, #mushrooms, #petergilmore, #squash, #vegetablegardening
On the podcast this week are three interviews I recorded at the 7th annual National Heirloom Expo in Santa Rosa in the first week of September 2017. The organizers of the expo, Baker Creek Seeds, hold a press conference in the midst of the fair and that gave me the chance to talk to some really interesting folks including a Hawaiian squash farmer and a world renowned Australian chef.

THE ORIGINAL FARMERS' MARKET
Perfectly situated in the heart of the Midwest, Indianapolis is ripe with farmers offering outstanding produce, dairy products, meats, and more! Through the Original Farmers' Market we bring them straight to you at the Indianapolis City Market. From fruits and vegetables and meats and cheeses, to baked goods and unique spices and herbs, you can find in-season, fresh foods that have been selected at their peak. As you fill your basket with good-tasting, healthy foods, you'll support the local growers dedicated to providing you with the freshest foods available.
The 2019 Original Farmers' Market season starts Wednesday, May 1st, 2019!
http://www.indycm.com/farmers-market/

The Benefits of Eating Organic
Do the pesticides used to grow our food stay on the food? And do those pesticides end up in our bodies? A recent study published in Environmental Research shows that, in just six days, participants who switched to an all organic diet had a 60 percent reduction in their exposure to four classes of pesticides. We know results like these matter to consumers: when we surveyed 1,000 household shoppers a few months ago, we learned that nearly 50 percent avoid food with pesticides.

For those of you looking to introduce more organics into your diet without breaking the bank, check out the Dirty Dozen for guidance on where to focus your organic dollars. And for those of you looking to learn more about the use of pesticides in industrial crop production, please read our recent FoodPrint report. Continue Reading

Changing the World—One Chicken at a Time
05/01/2018/by Reginaldo Haslett-Marroquin
The chicks have arrived! A 6 a.m. phone call from the Northfield, Minnesota, post office alerted Eric Foster and others at the Main Street Project to the arrival of the first training flock of 2018. A new cohort of aspiring Latino farmers from the south-central region of Minnesota were about to start their poultry-centered regenerative agriculture training.
Their mission? To become part of a southeastern Minnesota cluster of farms designed to change the way poultry is produced in Minnesota and beyond, by joining dozens of other families in the region who have received similar training from Northfield-based Main Street Project. Continue Reading

REMEMBER Beatrix Potter--who, was a beloved author and illustrator, mushroom expert, sheep breeder, and ecologist.

Food For All
Healthful Food for All Fund

The Healthful Food for All Fund, a project of the Center for Sustainable Living, believes all households should have access to sustainably grown, healthful food. To help make this possible the Healthful Food for All Fund has two programs to make food more available to low-income households: the Farm to Family Fund and the SNAP Matching Program.

Exciting news for the 2017-2018 season is the Farm to Family Fund has received a $10,000 challenge grant from a private family foundation with a two for one match! Every dollar we raise up to $5,000 will be matched with $2 from the foundation, which means we could have $15,000 to spend on local, healthful, sustainably raised food this year! Please consider becoming part of this program. You may use the Donate button on the right, or mail a check to HFAF, PO Box 503, Bloomington, IN 47402.

The Healthful Food for All Fund is designed to make healthful, sustainably produced food more available to low-income households, to support our farmers who take the risk of producing this food during the winter months, and to make shopping at the market more affordable through the SNAP matching.

For further information or for questions please email us at healthfulfoodfund@gmail.com.
The Farm to Family Fund is designed both to make healthful, sustainably produced food more available to low-income households and to support our local, sustainable food system, especially our farmers who take the risk of producing food during the winter months. At the close of the winter farmers’ market each Saturday, we purchase produce, Continue Reading

BLOOMINGTON SALT CAVE

Neighborhood Planting Project

We’re planning the planting and maintenance of hundreds of native fruit-bearing trees and bushes in the yards and public spaces of four west-side neighborhoods, for free to neighborhood landowners.

Planting new community orchards
Why Orchards?

New community orchards in Britain’s unused spaces help to address the nation’s allotment shortfall, promote community production and ownership of fruit, and help us rediscover the pleasures of eating organic fruit grown close to home. Community orchards also green the urban environment and create habitats for wildlife, increasing the city’s biodiversity. In an era of climate change and peak oil, planting trees which will provide a large yield year after year for decades to come is a logical move, helping to build food security and community resilience. Read More

 

Grill Chef at Malibu Grill Bloomington


Ash Burgess
Runcible Spoon
Farmer House Museum
Strawberries Will Save the World
Impact of the New EU Regulation on Organic Production for the EU Seed Sector
Posted on February 15th, 2018 by kate Wilson - EU    |   Organics   
Organic agriculture has been regulated in the European Union (EU) since 1991 when the first provisions laying down minimum standards for the internal market were adopted. Initially, the legal framework only covered plants and plant products. However, subsequent revisions were later introduced covering animals and animal products; it has been constantly evolving ever since to include more detailed rules on issues like labelling and imports, the extension of provisions to cover wine and aquaculture as well as establishing the now widely-recognised EU organic ‘leaf’ logo for pre-packed products. Continue Reading

Talk, #heirloomvegetables, #mushrooms, #petergilmore, #squash, #vegetablegardening
On the podcast this week are three interviews I recorded at the 7th annual National Heirloom Expo in Santa Rosa in the first week of September 2017. The organizers of the expo, Baker Creek Seeds, hold a press conference in the midst of the fair and that gave me the chance to talk to some really interesting folks including a Hawaiian squash farmer and a world renowned Australian chef.

 

Ancient Irish 'healing soil,' once used by Druids, really works
The medicinal soil has been found to contain powerful antibiotics.
Folk remedies aren't always taken seriously by scientists, but occasionally age-old wisdom can surprise. Case in point: researchers looking at ancient Irish "healing soil," long believed to have remarkable medicinal properties, have discovered a previously unknown strain of bacteria that produces antibiotics capable of killing four of the world's deadliest superbugs, reports Phys.org.
The soil, which can be found in the Boho Highlands of Fermanagh, Northern Ireland, has a reputation for its ability to heal a number of ailments, ranging from toothaches to throat infections. Its history of use can be traced back to the Druids who once occupied the land, and possibly even as far back as Neolithic times. Read More

A different type of local food

Did You Know This About Bloomington’s Ginkgo Trees?
Ginkgo biloba, the ginkgo tree, sometimes called the Maidenhair Tree is like a living fossil being able to live for more than 1000 years, with reports in Japan of some as old as 3,000! Not only are they the oldest know tree to exist, botanically going back more than 200 million years. They have been cultivated by humans for their beauty and their medicinal value. They are used as a symbol of hope, peace, endurance , regeneration and vitality after fully recovering from the Hiroshima blast. This is because of their remarkable resistance to pest and disease. It is also considered a tree of hope and peace.

If you plant ginkgo to enjoy their beautiful butter colored leaves in the autum, be sure to plant only a male plants as you will find in the downtown area because the the odor of the female ginkgo’s seed pods have been called pretty foul smelling, some compared it to Limburger cheese.

BEGINNERS GUIDE TO FERMENTING

With fermenting, pickling and preserving reaching the mainstream, our panel agree that gut health is set to be a big food trend for 2018. This includes probiotics like kimchi, miso and kefir and prebiotics such as onions, garlic and other alliums.
Want to learn more about preserving food and the health benefits of doing so? Take a look at our digestive health hub for all the latest recipes and research. Then, see our beginner's guide to fermented foods and try it for yourself. 

RECIPE - Poulet Yassa - Senegalese Chicken) May I have that Recipe? - Seasonal, Healthy Vegetarian & Vegan Recipes from Around the World. With the occasional indulgence

COOKING SUBSTITUTION CHARTS

The Family Feed Bag - recipes from scratch
Rak's Kitchen - Vegetarian Delicasies
100 Days of Real Food
Two Peas and Their Pod
A Small Country With A Large Food Cluster

SALT SHAKER - A Word Search Puzzle

SALT SHAKER PUZZLE ON FOOD NEWS

Top 10 Herbs for the Cardiovascular System
Erin Stewart

Herbalism, Aromatherapy

We’re covering a lot of heart-healthy herbs and essential oils this month here on the blog and in the February issue of the magazine, which revolves around herbs and essential oils for the cardiovascular system. These 10 botanicals are my absolute favorites for heart-health blends, both physical and emotional. You’ll find some of them in the heart tonic shrub recipe I shared last week as well! Let’s dig in, shall we? My top 10 herbs for heart health and the cardiovascular system are…Continue Reading.

Second Helpings Free Culinary Job Training
Bakers Creek Seed
So True Seed
Gardening Resources

Instead of Dumping Rejected Food Shipments into Landfills, Truckers Are Donating Them to Local Charities
By
McKinley Corbley - Dec 17, 2018

Instead of letting thousands of pounds of food go to waste, this new program is allowing truck drivers to donate rejected food deliveries to charity.
Truck drivers will often arrive at a grocery store to drop off several pallets of ordered food only to have the products rejected by the supermarkets because there was either an error in the ordering process; the food was cosmetically damaged in transit; there were equipment failures en route that caused delay; or a variety of other reasons.
Regardless, this often results in tons of edible food being dumped into a landfill. Continue Reading

Kroger Sets 2020 Phase-Out of Bee-Toxic Pesticides on Its Plants, Costco Encourages Suppliers to Change; Both Commit to Carry More Organic
(Beyond Pesticides, June 29, 2018) It is widely known that pollinators are in trouble. In light of this, Kroger (which includes numerous other grocery chains, like Harris Teeter) announced in a press release last week — during National Pollinator Week —  a phase-out by 2020 of live garden plants treated with the insecticides most closely associated with the decline of bee populations, the neonicotinoids. In May, Costco updated its pollinator policy, which “encourages” its suppliers of garden plants, fruits, and vegetables to limit the use of bee-toxic pesticides and adopt ecological practices. The company in 2016 announced a policy to encourage suppliers to change their pesticides. Continue Reading

How Food Truck Vendors Should Handle Charity Request
If your food truck has garnered a lot of public and press discussion in your area, there is a good chance you will be called upon to contribute to charity requests by donating gift certificates for meals and/or being part of special charity events. Instead of hiding behind your voicemail system or tapped out budgets, consider it a compliment… and treat it like a necessary and integral part of your marketing program. Read More

Presenting the Global LEAP Awards - Solar Water Pumps & Off-Grid Refrigerators - Voice of the Off-grid Solar Industry

How Oakland became a leader in cutting school food waste

America's schools throw out $5 million in food every day. Here's what one school manager did to tackle the problem — and feed the hungry.
By Jonathan Bloom, November 28, 2018 Photography by Aaron Rosenblatt
The red plum’s presence confounds the third grader. She didn’t want the fruit in the first place, yet there it is. She doesn’t want to eat it, but she knows that tossing it into the garbage at Oakland’s Hoover Elementary School is wrong. Standing before containers for trash, recyclables, compostables, and unopened entrees, milk cartons, and whole fruit, the girl’s decision-making matches her Disney-movie hijab — Frozen.

Netherlands is the second highest exporter of food in the world!

"A farm atop a former factory in The Hague produces vegetables and fish in a self-sustaining loop: Fish waste fertilizes plants, which filter the water for the fish. Local restaurants proudly offer the veggies and “city swimmers.”

It goes into great detail on how the Netherlands is the second highest exporter of food in the world, second only to the US (and the us has 270 times the landmass as the Netherlands). Greenhouses take up 36 square miles of land--bigger than all of Manhattan. Food is grown with less pesticides and water, and grown in closer proximity to the city. They use no GMOs. Aquaponics is also utilized. Continue Reading

The Chestnut School of Herbal Medicine is located in the botanically rich Appalachian Mountains, outside of Asheville, NC. Our passion for healing plants, herbal education, and medicinal gardening is at the heart of all our teachings. Our online courses: the Herbal Medicine Making Course, the Herbal Immersion Program, and the Foraging Course.

Juliet Blankespoor is the botanical mastermind behind the Chestnut School of Herbal Medicine, which she founded in 2007 after deciding to become a professional plant-human matchmaker. She’s an herbalist, teacher, gardener, writer and botanical photographer with over 25 years of herbal experience under her belt.

CoreLife Eatery, an active lifestyle restaurant offering a variety of greens, grains and broth-based dishes, will continue bolstering its Illinois presence by opening a new location at 115 S. Veterans Parkway, Suite D in Normal. CoreLife Eatery brings together scratch cooking with flavorful source ingredients and a fast, casual service line for a healthy and affordable eating alternative. 

The highly anticipated new eatery will open its doors in Normal for the first time at 11 a.m. on Thursday, June 7. CoreLife Eatery offers a wide variety of fresh ingredients that are transformed into custom-created dishes. All foods are free of trans fats, artificial colors, sweeteners, other artificial additives and GMO’s. The chicken and steak used are sustainably raised and never given antibiotics or hormones, and the bone broth is slow simmered all day for maximum taste and nutrition. Creating a menu that tastes great because it’s healthy is the secret to CoreLife Eatery’s success.  

High-quality images can be found here. Please see the attached release for further details and feel free to reach out with any questions or requests! 

Episode 30: Immigrant Visibility in Food Systems with Vanessa Garcia Polanco

When we think of what a food system is, we tend to think of it as a static structure, rather than a complex system of people working at different levels, or the diversity of communities working towards sustaining foodways. This week, we’re discussing how to create more diverse and equitable food systems in America with Vanessa Garcia Polanco. Vanessa is a current graduate student in Community Sustainability at Michigan State University, and an immigrant from the Dominican Republic. She is an alumna of the Food Solutions New England Network Leadership Institute and the University of Rhode Island.

GARDEN TIP – Take a brant off of a healthy tomato plant. Notice all the bumps along the stem. Roots will emerge from these bumps. Remove lower leaves up to the top two or three inches. Plant up to the first leaves and water thoroughly. Mulch and water daily until you are sure a strong root system has been established. I've even had success propagating tomatoes in water, just until they had their roots and I did put a little food into the water. This propagation technique also works well with basil.

10 Ways Your Clothes May Be Harming Your Health

By Diane Small
Your skin is breaking out in a rash. Must be stress, you think. You’ve got the sniffles. You always seem to have a toenail fungus. Probably something genetic. You come down with the sniffles. It must have been that guy in your office with a cold, right?
Wrong. The surprising truth is that the reason you may be feeling under the weather could possibly be blamed on your wardrobe.
We often give great consideration to what we eat, and even what we put on our skin. But after reading these different ways your clothes may be harming your health, you’ll probably start thinking twice about what you wear.
10 Ways Your Clothes May Be Harming Your Health
Exerpt from article by Diane Small
-Underwire Bras come with a range of potential health risk
-Vegan Shoes may be cruelty-free for animals, but not so much for your feet. It’s plastic and does not breathe.
- Oversized Bags contribute to back and shoulder problems
-Dirty Clothes
- Do not wear outdoor shoes indoors to prevent dragging in toxic chemicals from car pollution and what ever is on the streets and walks.
-Getting weird bumps, redness, and rashes on your skin? Most detergents are ridden with toxic dyes, fragrances and chemicals that clean, deodorise, and disinfect. Go with Fragrance Free products.
-Wearing spandex, polyester and any non-breathable material may look sexy but they trap moisture in vunerable places,and for many lead to urinary tract and yeast infections. If you’re prone to urinary and yeast infections, wear only organic cotton panties.
-Human-made fabrics like polyester, nylon, rayon, and acrylic simply cannot be made without loads of toxic dyes and chemicals.  Wrinkle-free clothing may be finished with formaldehyde, a known carcinogen that’s not regulated in the USA.
-High Hills are a major cause of bunions, ingrown toenails, callouses, and sprained ankles. They can also cause chronic health issues, like shortened Achilles tendons and lower back pain?
 Read the full article.

50 Years Ago, This Was a Wasteland. He Changed Everything
Posted on April 5, 2018 by Owen Geiger
Youtube

Costa Rica Runs for 300 Days on 100% Renewable Energy

By Laura Alvarado – December 20, 2018

his week Costa Rica accumulated a total of 300 days of 100% renewable energy during 2018.

The last time the country had to resort to the use of bunker or diesel was back in May 17 in response to the demand of electricity of the country, which means it has ran for more than seven consecutive months without the use of hydrocarbon fuels.

Wind consolidated sa the second source in terms of the contribution to the annual production with a 15%, just behind water that works as a basic resource within the National Electric System, in third place comes geothermal energy, biomass and solar. Continue Reading

Microplastic toxins leave shellfish at mercy of predators


Chemical cocktail suppresses periwinkles’ ability to avoid crabs and disrupts food chain
Damian Carrington Environment editor - @dpcarrington
Chemical cocktail suppresses periwinkles’ ability to avoid crabs and disrupts food chain
Toxins leaching from microplastics leave shellfish at the mercy of predators, research has found. The chemicals completely suppress the ability of the periwinkles to detect and avoid the crabs that eat them.
Microplastics plague the world’s rivers and oceans and absorb poisonous chemicals from the water. Previous work has shown mussels are harmed by these toxins when they eat microplastics, but the latest study is the first to show disruption of the relationship between predator and prey. This is likely to disrupt the entire food chain, researchers say.
Microplastics are known to be present in seafood, as well as tap water, honey and salt and probably many other foods. Humans are known to consume microplastics but the impact on health is as yet unknown. Continue Reading

List of Videos About Plastic Polution
Tell Bayer CEO Werner Baumann: Think Roundup Lawsuits Are a ‘Nuisance?’ Imagine How Cancer Victims Feel!

More than 9,000 lawsuits are now pending against Monsanto, by people who allege that exposure to Roundup weedkiller caused their cancer.

Most of the people behind these lawsuits have stories not unlike the one told by Dewayne Johnson, during his landmark jury trial. Like Johnson, many of these people have non-Hodgkin lymphoma—or they have family members who have already died from the disease.

To Monsanto’s victims, these trials are a way to hold Monsanto accountable for its crimes.

But to Werner Baumann, CEO of Bayer (which acquired Monsanto last year for $63 billion), these lawsuits are just “nuisances.”

TAKE ACTION: Tell Bayer CEO Werner Baumann: Think Roundup Lawsuits Are a ‘Nuisance?’ Imagine How Cancer Victims Feel

The Amount of Toxic Wastewater Produced by Fracking is Unbelievable
Up to 1,440 percent more was generated in the first year.
Alexander C. Kaufman - August 17, 2018 12:21 PM

This story was originally published by HuffPost. It appears here as part of the Climate Desk collaboration.
Fracking companies used 770 percent more water per well in 2016 than in 2011 across all the United States’ major gas- and oil-producing regions, according to a new study.
The number of new fracking wells decreased as gas prices fell, but the amount of water used per well skyrocketed, with up to 1,440 percent more toxic wastewater generated in the first year of each new well’s production period by 2016.
The research, published Wednesday afternoon in the peer-reviewed journal Science Advances, raises new concerns that hydraulic fracturing, the controversial drilling technique used to extract oil and gas trapped deep in bedrock, imperils vital drinking water reserves. Continue Reading

Fracking in 2018: Another Year of Pretending to Make Money

By Justin Mikulka
2018 was the year the oil and gas industry promised that its darling, the shale fracking revolution, would stop focusing on endless production and instead turn a profit for its investors. But as the year winds to a close, it's clear that hasn't happened.
Instead, the fracking industry has helped set new records for U.S. oil production while continuing to lose huge amounts of money—and that was before the recent crash in oil prices.
But plenty of people in the industry and media make it sound like a much different, and more profitable, story.

Broken Promises and Record Production
Going into this year, the fracking industry needed to prove it was a good investment (and not just for its CEOs, who are garnering massive paychecks). Read More

Maryland Bans Fraking

Salvadoran Peasant Farmers Clash With U.S. Over Seeds

By Edgardo Ayalad

Cruz Esmeralda Mejía, Maybelyne Palacios and Rosa María Rivera growing plants from improved maize seed in the La Maroma cooperative, in the Bajo Lempa region of El Salvador. Credit: Edgardo Ayala/IPS

JIQUILISCO, El Salvador, Jul 5 2014 (IPS) - Under a searing sun, surrounded by a sea of young maize plants, Gladys Cortez expresses her fears that her employment in the cooperative that produces seed for the Salvadoran government may be at risk, if United States companies achieve participation in seed procurement.

"This is our source of income to support our children," Cortez told IPS as she continued her regular farming tasks at the La Maroma cooperative, one of the seed producing establishments located in La Noria, in the municipality of Jiquilisco, in the eastern department of Usulután.
The U.S. government, through its ambassador in El Salvador, Mari Carmen Aponte, has set conditions on the delivery of a development aid package worth 277 million dollars from the Millennium Challenge Corporation, a U.S. foreign aid agency. It wants the country to open its seed procurement process to U.S. companies.

Compost Fleet Farming
REGENERATING
How You Can Help Regenerate the Planet in 2019, Starting With Soil - Kiss the Ground
Jan. 05, 2019 09:00AM EST
A Guide to Regenerative Agriculture in Nebraska
Feeding and healing the world: through regenerative agriculture and permaculture
CHRISTOPHER J. RHODES
Science Progress (1933-)
Vol. 95, No. 4 (2012), pp. 345-446
Farming to Reverse Climate Change & Regenerative Agriculture

From the Group Up: A Call for Regenerative Agriculture

Farmland covers 38 percent of the Earth’s land area and is a major contributor to climate change. But it doesn’t have to be this way. Soil and plants have the capacity to store huge amounts of carbon in the ground, thus how we grow food can be one of the key solutions to our climate crisis. Visionary farmer and educator Charles Massy argues that an ecologically and socially enhancing agriculture—known as regenerative agriculture—can reverse these harmful carbon emissions by working with nature rather than against it to increase biodiversity, enrich soils, improve watersheds, and strengthen ecosystems.

The following excerpt is from Call of the Reed Warbler by Charles Massy. It has been adapted for the web.

Meet Allan Savory, the Pioneer of Regenerative Agriculture
By Barry Estabrook
3/8/2018 - Allan Savory

Spencer and Abbey Smith could not have picked a less promising year to take over Springs Ranch, an 1,800-acre property in far northeastern California previously run by Spencer’s parents. At the best of times, the Surprise Valley, where the ranch is located, is a parched high desert, receiving a meager 16 inches of precipitation a year, virtually all of which falls in the late fall and winter. The young couple, who have a 7-year-old daughter, began managing the ranch in 2014, during the height of California’s recent drought. To add to their difficulties, they would somehow have to expand the existing cattle herd to generate enough money to make the ranch profitable.

I visited Springs Ranch three years later. As we took a walk across the land, my reaction was, “Desert? What desert?” Pastures descended in green waves to the shores of Upper Alkali Lake. The jagged, dun-colored peaks of Nevada’s Hays Mountains rose majestically from the opposite bank. Spencer, who sported a straw cowboy hat and wore a pearl-buttoned, long-sleeved shirt over jeans and scuffed work boots, pointed to a knoll that was covered in chest-high grass. “That was all bare ground two years ago,” he said. Continue Reading

Regenerative Culture, Earth-based Spirituality, and Permaculture
How urban farmers are learning to grow food without soil or natural light

France leads the world on food system sustainability

France tops the FSI index, in large part due to its holistic approaches to food loss, water management, and climate change mitigation, and its positive nutrition indicators.

In 2016 the coolest restaurant in Paris wasn’t in Saint-Germain-des-Prés or Le Malais but much further out in the 19th arrondissement, where chef Aladdin Charni served meals made of donated and recovered fruit and veg. Freegan Pony, described by one Yelp reviewer as “Hands down … the … hippest spot in Paris at the moment”, is part of a movement that is taking hold across France and pushing for regaining control of the country’s food waste.

Continue Reading
 
Image from Bloomington Indiana Winter Market, PC Coleman


Recycle Mermaid by PC Coleman


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