Insight and inspiration in turbulent times.
Anyway, where I want to go in this piece ultimately is some mildly philosophical thoughts on nature and farming, and on holism and reductionism, and the links between these two dualities – thoughts with some upbeat implications for a small farm future. But first I’m going to have to take you through another ecomodernist vale of tears. So for those of a nervous disposition – be warned.
Perplexed that no one was promoting Māori food, a New Zealand chef ventured to acquaint his people with their native flavors. Today, Charles Royal offers food tours and supplies sustainably foraged plants from the bush.
I explored the parallels with reading landscape in that you are not only iterating between inspecting, aspecting, and sidespecting as you get to know your clients, but you are iterating between what you observe or feel and guesses about what this is indicating, which you then test with further questions and so on. As you immerse in the parts of the clients being shared with you, you slowly build up an increasingly complete and coherent picture of the whole. This process is integral to sound design process and has traditionally not been a strong point in permaculture.
It will take some time for Amrita Bhoomi to build a new food system. Chukki and KRRS have to resolve how to broadly distribute peasant-grown and saved seeds, how to strengthen markets for agroecologically produced food, and how to knit a coalition with farmer organizations across India. So far, however, Chukki said, “No zero-budget natural farming farmer has ever committed suicide or gone into debt.”
Dotted with ponds and brimming with wildlife, Duckworth Farm is 82 acres of secluded paradise. The entire property is open, save for a fence in the back protecting a relic Black Oak forest. “Just being here is a look back in time—at how this county would have looked 150 years ago,” explains Lorri.
Despite the US’s recent withdrawal from the Paris Climate Accord, governors and mayors around the country continue working to mitigate and build resilience to climate change. As both policymakers and the public increasingly recognize the role of food and agriculture in intensifying climate change, many parties seek to address the food-climate connection. Fortunately, local and state policies and practices can do exactly that.
The global food system has been operating in post-truth mode for decades. Having constructed food scarcity as a justification for a second Green Revolution, Big Agriculture now employs its unethical marketing tactics to selling farmers “climate-smart” agriculture in the form of soils, seeds and chemicals.
A People’s Food Policy – a ground-breaking manifesto outlining a people’s vision of food and farming in England that is supported by over 80 food and farming organisations was launched on 26th June, 2017. The report draws on 18 months of extensive, nation-wide consultations with grassroots organisations, NGOs, trade unions, community projects, small businesses and individuals. It has resulted in a set of policy proposals and a vision for change that is rooted in the lived experiences and needs of people most affected by the failures in the current food system.
This story is my effort to softsoap you with the idea that practices, not policies, are where the action is in food. Nursing is a practice, law is a practice, and food and fitness must be seen primarily as a practice. We don’t attach enough importance to practices, and underestimate their importance, especially relative to policies and technologies. In my book, practices can claim pride of place, ahead of policy and technology.
Farmland REITs put profit over principle. As an investment tool, the primary goal of a REIT is to generate a profit for its investors. This means that all other considerations, including the needs of farmworkers, farmers, soil health, surrounding community, and watersheds are secondary to the profitability of the asset, if they are considered at all.
A Growing Culture believes “that farmers should be at the forefront of agriculture,” aiming to reshape the food and agriculture system starting with farmers. Through projects for farmer-to-farmer exchange, collective learning, and farmer-led research, A Growing Culture wants to advance innovation and farmer autonomy to create a more just and sustainable food system, and one inclusive of smallholder farmers.
There is a satisfaction in being able to walk the farm and snack or harvest in any season. Whether it is greens in deep January or wild chanterelles in late July, the real “movable feast” is there for the taking (with a little bit of sweat and labor). Even the sassafras trees make a contribution; I gather and grind their leaves to a fine powder in my annual production of gumbo filé.
