Preparing nourishing meals is a source of meditation and joy in our lives. The bounty for so much of our hard work. We prioritize what we eat because getting back to the basics, the foods that become our living cells, helps keep things in perspective. A constant ritual. We are what we eat. Simple is often seen as divine to the trained palate and local becomes world changing. All the major ingredients in this soup are from the Deschutes watershed, within 50 miles of our home. It could be even closer, but our favorite farmer moved a wee bit north. Relationships matter. This is a delicious butternut squash soup we whipped up with sautéed onions, sage pork meatballs, and bone broth, all garnished with red salt and hand harvested nettle seeds. Deep winter nourishment plan already in full swing. #volcanovortex#cascadianpantry#eatlocal#pasturedmeats#ancestralhealth#foodismedicine#foodsovereignty#optoutofindustrialfoods#youarewhatyoueat#supportyourlocalfarmer#rewildyourlife#outcreate
A que sabe nuestro territorio?
What does our terroir taste like?
Ya salió nuestra nueva columna en @vivirenelpoblado, un espacio de reflexión desde el alimento. Link en nuestro bio @cocina.intuitiva
¿Colombia tiene soberanía alimentaria? Eso quisiera, porque un país megadiverso como el nuestro posee muchos alimentos interesantes por redescubrir, resignificar y salvaguardar.
Hace poco en Miami visitamos varias plazas y mercados locales, y qué sorpresa cuando encontramos más de diez variedades de papas para la venta, cinco de batatas, maíz pira orgánico y de cuatro colores diferentes, ocho variedades de pimentones, decenas de tipos de tomates, entre otros productos. Todos estos alimentos son de origen amerindio y, sin lugar a duda, los podríamos tener en Colombia.
¿Por qué solo podemos comer crispetas de maíz pira importado y modificado genéticamente? Preguntémonos a qué sabe nuestro territorio y comencemos a construir nuestra soberanía alimentaria
A ti a que te sabe tu territorio? A nosotros nos sabe a Yuca (y a otro montón de cosas)
En la foto: croquetas de yuca con cebolla de rama, fritas y cocidas, sobre una ensalada de cidra, ají dulce, repollo morado, mango, yerbabuena, maíz chulpe tostado y jengibre
🇧🇷Daqueles projetos que nos inspiram, e nos fazem acreditar que a cidade pode ser um lugar melhor. .
Você conhece a organização @cidadessemfome ? Trata-se de um projeto de agricultura urbana, que visa a produção de alimentos orgânicos em espaços urbanos, como ferramenta de inclusão social.
Já são 27 hortas comunitárias, na zona leste e região periférica de São Paulo.
São viabilizados terrenos subutilizados, (como por exemplo, debaixo de torres de transmissão), em áreas de comunidades carentes.
O objetivo é fomentar a autossuficiência financeira de pessoas em situação de vulnerabilidade, e melhorar a situação alimentar de crianças e adultos da região, que muitas vezes não têm acesso a alimentos frescos, saudáveis e sem agrotóxicos.
Those kind of projects that inspire us, and make us believe that the city can be a better place.
Do you know the organization @cidadessemfome? It is an urban agriculture project, which aims to produce organic food in urban spaces, as a tool for social inclusion.
There are already 27 community gardens, in the east and peripheral region of São Paulo.
Underutilized land (such as under transmission towers) is chosen, in communities (such as slums), where people live in precarious situation.
The aim is to foster the financial self-sufficiency of people in vulnerable situations and to improve the food situation of children and adults in the region, who often do not have access to fresh, healthy and pesticide-free food.
We ❤️ Tanka Bars 👊🏽 Help Support a Native American owned company🤜🏽🤛🏽
Awesomeness right here - a must read - segment of an article from Lincoln Journal Express .
▪️▪️Pine Ridge company selling wasna-inspired buffalo-cranberry bars▪️▪️
(read full article- www.journalstar.com) .
🤘🏽An American Indian-owned company has gone back to Lakota history for a healthy, natural alternative to the energy bars now on the market: the Tanka Bar, made from South Dakota bison and Wisconsin cranberries.
🤘🏽The Pine Ridge Indian Reservation company came up with the Tanka Bar as a modern-day take on a traditional Lakota food called “wasna” that sustained Great Plains Indians during long trips centuries ago. Wasna was a mixture of dried meat, fat and fruit pounded together. .
🤘🏽The Tanka Bar is produced and marketed by Native American Natural Foods, whose primary owners, Karlene Hunter and Mark Tilsen, also run a direct marketing company, Lakota Express.
~Carson Walker/The Associated Press Oct 7, 2007
#Decolonizing my #foodsystems
My journey of rediscovering the food I ate for the last 7 or so years has gotten me stumble upon the need to #decolonize what I was eating. Decolonize, not in the sense of tracing back only the colonial roots but also the #NeoColonial roots that has seeped into each and every aspect of my life. For me,decolonizing my food systems means localizing my food, to revere what is locally available; welcoming diversity and honoring mother earth for each harvest, it means taking back control, reclaiming autonomy over what I eat, how I eat. Decolonizing my food means #anarchy !! :) As a child I remember my parents making #Payasam (kheer) for festivals.The process would involve both of them waking up early morning and grating coconuts and religiously extracting milk from the grated coconuts. The payasams would taste incredible, because of the coconut milk. Recently as I saw them repeating their age old tradition during one of the functions at home, I saw the ingenuity in it. The coconuts were from our backyard and they used jaggery to sweeten the Payasam. We didn't have milk or white refined sugar in the entire cooking. We use uruli vessels, which have been an intricate part of our #foodlores . Our food practices were designed to be in sync with the immediate eco- system we lived in.
Unfortunately, in the age of mindless consumption and industrialization of food - where we are being constantly bombarded with what to eat and our diet consisting of ingredients that are not even locally grown (don't even get me started about the our food miles) decolonizing is the sustainble way ahead!
"'Fishing season' conjures up many questions for me. We never had 'seasons' for fishing. Who imposed them on us anyway? This idea of 'season' is imposed on Nishnaabeg by the governments of Ontario and Canada." #decolonize#foodsovereignty#foodsecurity
From the benevolence of the land and our plant relatives, we eat well tonight. So grateful for the seeds of the foods that give their life so we could live, we don't forget you and your beauty. Homegrown ingredients of this stew are Haudenosaunee strawberry beans, Pueblo Blue corn hominy, Butternut Remix squash, green chilés and Tomate de penjar tomatoes. I added local grass fed beef and made corn bread to go along with this Three Sisters stew. So happy to be home, eating deeply nourishing farm foods. #foodsovereignty#homegrown#dinner#indigenous#resilience#winter#blessings#familytime
My heart is full of emotion these days.. My grief process still so very real. I feel it heavy in my bones and body often.. I do my best not to judge .. The messy house .. The unfinished projects .. The unsatisfied relationships .. The edgy reactions and harsh reflections ..
I find ease and solice in small accomplishments ... creating with my hands ... Playing with Obie .. Petting a purring kitty .. Therapy today was sorting through the bucket of mixed dried herbs from the spiral and separating them into blends and jars. Such a gift to focus on the herbs, get lost in them.. the shape.. the smell.. Today felt like celebration.. A long held dream came true... jarring the herbs and Creating teas and spice blends completed my first cycle growing herbs in the spiral I made with my own two hands!! One step closer to #foodsovereignty . .
Only one week left to pledge your support for this amazing book! 👍 @ausfoodsov is running a crowdfunding campaign to publish ‘Farming Democracy: The True Cost of Farming’ which features the stories of 8 Australian regenerative farmers (including us!), looking at the true work, rewards and cost of farming. It’s going to be a great read that will transform the way you look at food and the people behind it 👩🏾🌾👨🏼🌾. If you pledge just $20 you’ll get the e-book version and $45 will get you a hard copy 📖 Even better, $145 will get you the book and a ticket to Farm Day Out Music Festival in feb! 🕺🏼Get around it people!! Link in profile #farmingdemocracy#foodsovereignty#regenerativeagriculture
Xmas Party Yay! Most awesome lunch had @wildcanaryeat with dearest usual suspects @scrumdiddliumptious_catering @woggoon @blue_dog_farm and then to join in @rawfullygood @thesourcespringfield @ourfoodsystem @9dorf and @blackcroworganics ... this is definitely now locked in to be a yearly tradition and this year it was so bloody funny!! Haven’t laughed so much in such a long time!! Thank you ladies for making a fantastic memory for me. And Glen... I was so good.. I was the only one to pass on your delicious deserts. Next time!
Those of you living near a Whole Foods store, please support Tanka Bar products and buy their products in Whole Foods. This is a company that is on the Pine Ridge reservation (one of the poorest areas in the country) and is using traditional dish - wasna- to support the community by giving folks jobs and sending folks to school. Similar bars - like EPIC- are non-native companies that all got their ideas for their meat and fruit bars from Tanka. This is at the least cultural appropriation- as they are utilizing a modern form of at traditional food/dish of the Lakota/Nakota/Dakota - to make money off the backs of native people whose food that is. The fact they've been trying to run Tanka Bar out of business to gain more of a foothold in the industry is shameful.
So please go on out and support Tanka Bar and the Oglala People of Pine Ridge. #tankabar#tribaleconomics#supportnatives#inspirednativesnotnativeinspired#oglala#pineridge#wholefoods#wasna#pemmican#traditionalfoods#foodsovereignty
Однажды Буковски написал: «Все мы умрем, все мы. Какое шоу! Одно это должно заставить нас любить друг друга, но не заставляет. Мы запуганы и смяты житейской ерундой, мы снедаемы ничем». Марк Мэнсон, Тонкое искусство пофигизма
Again belated in doing the week of daily First Nations posts...but as always heartfelt...Sharing and Celebrating my First Nations sisters (and brothers) that represent the very best of the human spirit. 🌲🍁🍂Mni Wiconi!! 🌧🌊💧In this case a stand up human and female...a warrior for the land and water. Be more LaDonna BraveBull!! Xx more humans like this all over our Mother Earth please!!! 👏👏🏼👏🏽👏🏾👏🏿🌍🌎🌏
LaDonna Brave Bull Allard
LaDonna Brave Bull Allard is an activist and tribal historian who is a leader in the fight against the Dakota Access Pipeline. In April 2016, she founded the Sacred Stone Camp on her land, which was the first resistance camp of the #NoDAPL movement and some of the closest tribally owned land to the construction site. Since the founding of the Sacred Stone Camp, thousands of water protectors camped and organized to prevent the construction of the Dakota Access Pipeline. Because of activists like LaDonna, the #NoDAPL movement grew to be one of the most powerful and widely supported Indigenous rights movements in recent decades. - @bitchmedia
LaDonna is a national certified interpretive guide, has her own guide company and has trained in historical preservation. She has compiled all historical information for the Standing Rock Scenic Byway. She discusses how, the Lakota, Dakota, and Nakota traveled throughout North Dakota, South Dakota, Montana, Nebraska, Wyoming, Iowa, Missouri, Wisconsin, Saskatchewan, and Manitoba as a major entity on the plain. Her past lecture has been on 500 years of oppression, Native American Women, History of Standing Rock Sioux tribe and the notorious history of Standing Rock.
LaDonna eloquently discusses with diverse audiences information about her tribe’s 2.3 million acres of land, where there is still native grass, plants, migrating birds, and native medicines that are needed for everyday use. Today, the Standing Rock Sioux Tribe has four bands of the Nakota/Dakota and Lakota, and is located at the central border of North and South Dakota. LaDonna Allard has been recorded for Wisdom of the Elders Radio at www.wisdomoftheelders.org
I get to meet a lot of inspiring people in my line of work, and yesterday was no exception.
I had the opportunity to sit in on a discussion with members of the Seneca Nation, the people that called this land home...[first]. Like many indigenous communities across our country, they have persevered. They are resilient. And like so many indigenous communities, they are working ((very hard)) to take back their cultural heritage, to revive their language, to preserve their seeds passed down for generations, to continue healing.
The team at Gakwi:yo:h Farms shared their incredible vision for feeding their community, shared their journey towards food sovereignty, shared stories of their seeds, shared the history of their people, and shared a wonderful meal (many thanks to Chef Gerry!) I am deeply humbled by their mission, and thankful for the opportunity to hear their wisdom.
One of the most common justifications for farming animals that we encounter from “ethical meat” proponents is that “livestock can be grazed in areas where crops can’t be grown,” a.k.a. “marginal lands.” But innovations in greenhouse technology are making it increasingly possible to grow plant foods sustainably and abundantly in regions where they have not previously grown well, or where growing seasons were very short.
With many prioritizing renewable energy via solar, wind, and geothermal sources, greenhouse farms can not only drastically reduce shipping miles and fossil fuel use, but also use orders of magnitude less land and water than animal agriculture.
For any who might argue that growing vegetables in greenhouses isn’t “natural,” consider that farming animals isn’t any more “natural,” nor is domesticating them. There is nothing “natural” about forcibly breeding billions of animals into a brief, captive existence in order to exploit them for their flesh, milk, and ovulations, none of which we need to survive.
Secondly, most farmed animals used in the Americas are not even native species, but were introduced as a result of colonization.
Animal farming, like the rest of agriculture, is a human-invented system of food production.
Greenhouse farming is also a human-invented system of food production, but one that does not depend on the systematic exploitation and killing of sentient beings: something any moral society should care about.
From volcano-powered greenhouses in Iceland to recirculating rainwater irrigation in Nevada, learn how greenhouse farming is putting a new face on local, sustainable food and making fresh produce more available (without the food miles and fossil fuels)
#greenhouses#iceland 🇮🇸 #sustainability#localfoods#foodjustice#renewableenergy#foodsecurity#foodsovereignty#sustainablefood#abundanceliving#sustainablelife#ecofriendly
Busy week for the MLFPC!
We were an invited guest at the London council inaugural meeting and recognized by Mayor Holder in opening remarks, thanking organizations and individuals that are working to improve the city and lives of residents.
Also attended oral presentations at Western with like minded organizations. An amazing example of working with students, providing them with both awareness of food sovereignty issues and engaging youth who will impact our future.
Plus there were homemade treats!
Last November, Ben Towill (my #pechakucha pal) and the @basic_kitchen team hosted a fundraiser for FFF at their brand new restaurant. Thanks to Ben's willingness to share new ideas with his peers, I met Bridget from @seedlightpictures and we are about one year away from the release of @rootedfilm - a food justice documentary.
Next Wednesday, we celebrate that first collaboration with a fundraiser dinner at the farm with a preview of the film. Tickets on sale at basickitchen.com/fff
My peoples keep me focused MAN! It's also great to have people that can be reference points for you when have questions because you know they knife their stuff! Shout out to Leah and @soulfirefarm for playing that role in my growth and development!
repost via @instarepost20 from @soulfirefarm Leah appeared on the Laura Flanders Show! Full length interview here: bit.ly/2RxAl13 #soulfirefarm#farmingwhileblack#foodjustice#foodsovereignty#racialjustice
The deadline to apply for our Administrative Program Coordinator has been extended to Thursday, December 20 at 5pm! Please note that we are seeking candidates with relevant experience, as this is an upper level, rather than an entry level, position. The job description and application can be found on the “Employment” section of our website, in our bio, and here: http://www.soulfirefarm.org/meet-the-farmers/employment/ #soulfirefarm#employment#farming#hiring#foodjustice#foodsovereignty
Mackinaw, potato, lard, salt, onion blossom, creme fraiche, sour kraut.
~ It has been a dream of mine to catch my own fish for an event for a long time. I do not take this task lightly. In the morning its cold but calm. I approach the lake with my gloves removed and tobacco. Before making my offering, my left hand slides into the water and I share my intentions with the water and Mother Earth. I ask for enough to share with 50 people and promise my intent is true. It's the day before the big dinner, instead of running around a kitchen stresses out, I am with my boy on the water, feeling most alive and at peace. ~
~potato cultivated and shared by SuperTuber farm and turned into a giant hash brown by @jessehanshaw ~
~ rendered pork lard, aka "soul grease", shared by Deb and Leo.
~ sour kraut was made last May from cabbage of @riverhillfarmers and from salt I harvested in Baja. ~
~ onion blossoms cultivated and shared by my homie Chris Dudine. ~
~this was the first course served at the Gift, a dinner of ingredients of unusual integrity, of prayer and praise, and mad intention. Dedicated to all my relations. ~
~📸 @kolt45and and @consciouscourse ~