Here is where we will document our trip to Turin, Italy to attend Slow Food Terra Madre 2012, so watch this Topic/Category for updates. We are International Congress delegates, which is a separate conference at the end of Terra Madre for Slow Food leaders worldwide to discuss the direction of Slow Food globally. It is held every 5 years. This is the first year the International Congress is being held concurrently with Terra Madre.
We are honored to have been selected, especially as International Congress delegates. We will be meeting with local, sustainable food leaders from across the world to exchange ideas, challenges and successes and plan a way forward for a sustainable food economy based on the Slow Food precepts of “good, clean and fair”. This is some truly ground-breaking, leading edge work and we are excited to be a part of it. We will be attending the full Terra Madre event before the Congress starts.
There are a couple of distinctions for this event:
Terra Madre is the place where workshops, meetings, demonstrations and panel discussions take place. There are over 100 Taste Workshops and Meet the Maker events where people are guided through regional tastings by international experts. There is also many different Theatres of Taste where chefs prepare their signature dishes in front of the audience, demonstrating their unique approaches and discussing influences. Internationally acclaimed chefs from around the world put on special Dinner Dates where they prepare their specialties for a very small group of people. You can watch a short YouTube clip of the 2009 Terra Madre.
Salone del Gusto is an international market and showcase for food communities from around the world. Three pavilions of the Lingotto Exhibition Center will be dedicated to Italy, while the adjacent Oval Olympic Arena will host producers from all five continents. Special areas will be serving Italian regional dishes, while Terra Madre cooks will be preparing ethnic specialties and street food that will highlight the diversity of gastronomic heritages from around the world. The area will host around 1,000 exhibitors from 100 countries. Arriving from Africa, North America, South America, Europe and Asia, local food producers will once again be the stars of the event, offering cheeses, cured meats, fish, breads, sweets, grains, honeys, fruits and vegetables from 50 different countries.
2012 marks the first time that Terra Madre and Salone del Gusto have been hosted in the same place and are also the first time the events are open to the public. In previous years, only Slow Food members were invited. This is also the first time that the International Congress is occurring at the same time, as it meets once every 5 years. This year will truly be a special event! There are estimates of around 200,000 people will attend one of the events, so we will be busy.
https://underwoodgardens.com/wp-content/uploads/2015/02/terra-madre-salone-del-gusto-and.jpg5761024Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2012-10-12 08:00:172024-04-30 17:34:02Terra Madre, Salone del Gusto and International Congress
Food is at the forefront of many people’s minds today, with daily news channels reporting on foods to avoid for health reasons, food safety recalls almost daily, foods that a new study has shown will fight this or that disease, the growth of farmer’s markets and endless debates on local, sustainable food. Some articles and organizations trumpet the dire need to “feed the world”, while others are talking about feeding ourselves. There is ample evidence that food waste is a serious problem and that distribution systems are the culprit. Food has become noticeably more expensive over the past couple of years, with higher prices expected due to this year’s hard drought across much of the Midwestern US.
What’s a person to do today about sourcing and eating real, good and healthy food? One excellent example is that of Hnin W. Hnin, or more specifically, her mom. That’s right, her mom – a local, sustainable, cultural food hero to her family and an example of what is possible for everyone. Hnin’s family immigrated to New York over 25 years ago, but her mom has faithfully kept their cultural food traditions alive by cooking daily. She shops at the local farmer’s markets when she can, and the supermarket or discount stores when she can’t. She doesn’t cook every day to be hip, trendy or because some article in some magazine said it was the thing to do. She does it because that’s how she has been able to keep her family fed all these years on a shoestring budget. They have cooked their traditional, cultural foods that have helped them keep their identities intact in a world that wants to assimilate and homogenize everyone and everything. We could learn some serious lessons from them. Americans have the blessings and simultaneous curse of having a melting pot culture. Many of us have no strong cultural identity to ground us today, and so are swayed by corporate advertising that promises us a better life or to make us feel better about ourselves if we eat this or drink that. We are lead to believe that healthy food is more expensive, when the exact opposite is more often the case.
Eating real, good and healthy food everyday is not just the realm of the wealthy or famous, as is sometimes thought when we see the prices of organic produce in a Whole Foods market. It is possible to eat well and not spend a fortune doing so. That is where food justice and local and sustainable agriculture comes in. Everyone is more engaged with a local agricultural community, from the producers to the consumers. There is much more transparency, so everyone has a higher stake in the process, with resulting higher overall quality. The Slow Food organization mission statement is for food that is “good, clean and fair”. There are no modifiers in that statement, so it applies to everyone, everywhere. By bringing together a focus on good food – healthy, tasty, chemical free with clean food such as organic, local and sustainable along with fair food that brings sovereignty, food access and fair wage and labor into the mix there is a community of diversity that has not been seen yet on the world stage that is food. There is some real potential here, a nationwide community that is as diverse as it is engaged, committed and passionate about “good, clean and fair” food for everyone. It is surprising to some to see the growth in decentralized, independent food communities and pathways that have appeared across the nation. It is of no surprise to others who have worked to make it happen, a little at a time.
Sustainable food is how we will eventually feed ourselves on this planet, either by choice or by force. The current system is patently unsustainable and will continue to create more damages than benefits as it grows and continues, until it collapses. By definition, we will arrive at a sustainable food system or we won’t arrive at all. Exactly how this sustainable system functions is very much a work and dialogue in progress, with everyone having a say in it. Good, clean and fair are excellent starting points to found this new paradigm, and continue the work of building a network of diverse local food communities that nourish all of us.
https://underwoodgardens.com/wp-content/uploads/2012/10/food-dollar.jpg936960Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2012-10-04 11:51:242024-04-30 17:34:02Food Justice and Security Starts at Home
We do not own the seeds we sell; we are simply caretakers of the seedstock, maintaining genetic purity, quality and viability while they are in our care. These seeds – all of them – belong to humanity. They are what have kept us alive for the past 12,000 to 15,000 years once the human race transitioned from hunter-gatherers into a more agricultural society, growing and saving the seeds from year to year, putting aside the very best seeds for planting the next year.
It is impossible to our way of thinking for anyone to “own” or “patent” seeds, as they are the very lifeblood of our race.
This is our full-time job as well as our consuming passion, not just a passing fancy or whimsical interest. This, our life’s calling, demands every bit of education, experience, creativity, energy and enthusiasm that we have. Everyday. We see, looking back, that every single thing that we’ve done in our life has led us up to this point and has been a preparation for this work that has selected us.
We have come to realize that the more knowledge and experience that we gain, the more that have yet to gain. Our road ahead is full of learning and we welcome that. We are eternally grateful for the mentors that have most graciously taken us under their wing, educating us and showing us the best possible ways to move forward with moral and ethical integrity, as well as seed purity, vitality and quality. Thank you ever so much! We are in your debt.
There are those who want to put seed companies out of business, advocating for everyone to save their own seeds and maintain their own seed banks and seedstocks. This is a noble proposition, but we don’t believe it to be feasible. We have almost 20 years of growing and soil building knowledge and experience behind us, yet we feel in so many ways that we are just beginning our journey into deeper knowledge. This is our commitment, to bringing out the best varieties and maintaining the highest quality of seeds and it takes all of our time and then some. We don’t see everyone as being interested or able to make this commitment over the long term. This is one of the main reasons why viable, family owned and run seed companies are so critically important today. It is human scale agriculture in the purest form, at the very beginning of the cycle of food.
We see diversified, decentralized and local human scale agriculture as being the answer to how we are going to feed ourselves in the long term. It starts with the absolute best seeds possible, which is in turn made possible by individual seed companies that have a commitment and passion to constant, careful observation and maintenance of the highest quality seeds, correcting genetic drift, anomalies and other problems as they arise in partnerships with highly dedicated and experienced seed growers who are experts in their fields.
This doesn’t and can’t happen overnight or in a short time frame; it takes years and years. We are often looking 3 – 5 years into the future in order to introduce a new variety of seed from the time it arrives in our hands. We do the initial evaluation grow-out, and if we like it one of our growers will do another grow-out for observation of any variability, drift or evidence of possible cross breeding. The subsequent grow-outs ensure that each new generation is growing true to the previous one and the established standard for that variety. Each grow-out requires a full season. If there are problems, they are evaluated to see what is required to correct them, and if it is worth the time or if it would be better to start with another variety that looks more promising. After the evaluations the production grow-out begins taking place. This in itself may take 2 or more years, depending on how much seed we have to start with. Some seed production takes 3 or more years just to reach a genetically viable starting population. From there the seed production growing takes place, and we can offer that seed variety for sale.
This level of dedication is labor and resource intensive, one of the reasons that diverse family seed companies are needed to provide the quality of seed we need to grow our food. Individual gardeners can participate in saving and preserving seeds and diversity as well, learning to save a smaller number of particularly tasty varieties on a smaller scale. We strongly encourage everyone to try saving at least a small portion of their seeds. It is a wonderful education into the miracle that is seed, along with the irrepressible adaptability of the seed. The humble strength of life is clearly shown each spring when moist warm soil breaks the dormancy of a seed, giving it another chance to express its full genetic encoding and potential. As with gardening, saving seeds will make you a better observer, a better gardener and a better steward of your part of the earth.
We feel that it is through a collaborative effort between small family run seed companies, seed saving exchanges and dedicated individual gardeners that the strength of the seed future is the strongest. Independent, decentralized yet cooperative seed production and distribution is the most robust and resilient model that offers the best protection against the loss of seed varieties to a patent or consolidation effort.
https://underwoodgardens.com/wp-content/uploads/2012/09/Handful-of-seed.jpg720960Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2012-09-29 14:28:342024-04-30 17:34:02Caretakers of the Seeds
Fish emulsion has been a go-to product for the organic and natural home gardener for years now, as it has proven its effectiveness in feeding the soil and plants with biologically available nutrients while increasing soil and microbe health. The main drawback to commercial fish emulsion is the cost and the smell. While we can’t do anything to help you with the fishy smell, we can help you make your own fish emulsion that will not only save you a lot of money in product and shipping costs, but just might make a better product than you can buy! This homemade fish emulsion will almost always supply more nutrients than commercially available, but also supplies much more beneficial bacteria from the brewing process. In order to ship, commercial emulsions have little to no active bacteria, because they make containers swell as they continue to grow!
All fish emulsions are good organic nitrogen sources, but they also supply phosphorus, potassium, amino acids, proteins and trace elements or micro-nutrients that are really needed to provide deep nutrition to your soil community and plants. One of the benefits of fish emulsion is that they provide a slower release of nutrients into the soil without over-feeding all at once. It is usually applied as a soil drench, but some gardeners swear by using it as a foliar fertilizer as well.
Adding seaweed or kelp to the brewing process adds about 60 trace elements and natural growth hormones to the mix, really boosting the effectiveness of the fish emulsion. The seaweed or kelp transforms the emulsion into a complete biological fertilizer. Beneficial soil fungi love seaweed. Dried seaweed is available at most oriental grocery stores. The amount you need to add will depend entirely on your soil needs. If you are just getting started in improving your soil, add up to a cup of dried seaweed or 2 – 3 cups fresh. If your soil is doing pretty good then add about 1/4 to 1/2 cup of dried seaweed and up to 1 – 2 cups fresh.
Making Your Own Fish Emulsion
To make your own, obtain a dedicated 5 gallon bucket for this project. Trust me; you won’t want to use it for anything else once you’re done! Buy 10 cans of herring type fish such as sardines, mackerel or anchovies. Sourcing these from a dollar store or scratch and dent store makes perfect sense, as you don’t care about the can and aren’t going to eat them.
Rich, well-aged compost is a key ingredient to great fish emulsion, as it has lots of active microbes and other biological life which will help kick-start the fermentation of the fish. A good compost hunting dog is not required, but really helps. We’ve found the Doberman breed to be very helpful in finding just the right compost! Dalmatians do a pretty good job as well.
Fill the bucket half full of well-aged compost, aged sawdust or leaves, or a combination of all three. You are looking for the dark brown, crumbly compost that smells like rich earth.
Add water to about 2 inches from the top…
add in the cans of fish, rinsing the cans with the water to make sure you get every last drop of the “good stuff”. The juices or oils in the can will breed beneficial microbes and supply extra proteins.
To supercharge the brew, add 1/4 to 1/2 cup of blackstrap molasses to provide sugars and minerals to the fermenting process. The sugars also help control odors. Next, add the chopped or powdered seaweed to the mix. If you need extra sulfur and magnesium, add 1 Tbs Epsom salts.
Stir well and cover with a lid to control the odor, but not tightly as it will build pressure as it brews.
Be Careful!
NOTE – Make sure that flies do not get into the bucket or you will have a marvelous breeding ground for maggots! One solution is to drill several holes in the lid for the bucket and glue screen mesh on the inside of the lid, allowing air flow but keeping those pesky flies out. Remember, you are brewing the most delicious aromas the flies have ever smelled!
Let it Ferment
Let it brew for at least 2 weeks, a month is better. Give the contents a good stir every couple of days.
Once it has brewed for a month, it is ready for use!
There are a lot of ways to use this brew, so be creative. Some folks will strain off the solids, put them in the compost pile and use the liquid as a concentrated “tea” to be diluted with water. Others keep everything together and stir the mix well before taking what they need. What you have is a supply of bio-available nutrients in a soluble form.
Use as a Soil Drench and Foliar Fertilizer
For a soil drench, use 2 – 3 Tbs per gallon of water and apply to the roots on a monthly basis during the growing season. 1 Tbs per gallon of water makes a good foliar fertilizer. Just make sure to apply it by misting during the cooler parts of the day, not drenching the leaves in the heat. Half a cup per gallon will give your compost pile a kick start.
This brew will keep for at least a year, but you might want to make fresh each season. If you need less than 5 gallons, halve or quarter the recipe. It will smell, so store it where the odor won’t knock you out. I don’t trust the “deodorized” fish emulsions, as to remove the odor, some component of the fish product was removed either physically or chemically and is no longer available as a nutrient.
Backyard chicken owners looking for an alternative to heat lamp bulbs to keep coops and water warm in the winter should beware of “rough service” bulbs that have a coating that makes them shatter resistant. That coating is Teflon or PTFE, and is deadly to your chicken flock. There have been a number of people experiencing this problem, but there remains a lot of folks who have not heard of this yet.
The Teflon gives off toxic gasses when heated. Birds (such as chickens or other poultry) are very sensitive to airborne toxins and can die from the exposure to such fumes. This can happen quickly. There have been a number of reports of small flock owners finding their entire flock dead in the morning after installing this type of light. A large scale poultry research facility has experienced the death of all 2400 birds over the course of a few days following the changing out of regular heat bulbs for the rough service lightbulbs. Sylvania and GE both make these rough service lightbulbs and are readily available, often close to the heat lamps in stores. GE has no warning labels on their bulbs, but Sylvania does have a sticker warning that the bulb can be harmful to poultry.
The Teflon starts to off gas as low as 325F and possibly lower. Many light bulbs will reach better than 500F, creating a lot of initial off gassing when first turned on. This cloud of toxic gas is what kills the chickens and other poultry in their coops on a cold night.
On a side note, this is the same Teflon used to coat the common household pans, with the same off gassing into your kitchen where you and your family are breathing the air!
https://underwoodgardens.com/wp-content/uploads/2012/09/Rough-Service-Light-Bulb1.jpg218250Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2012-09-23 16:55:442024-04-30 17:34:02Rough Service Lightbulbs Can Kill Your Chickens
“It now appears that we are about five years into a chronic global food crisis that is unlikely to fade for many decades…”
These words were written by none other than an investment strategist who looks at what is or will be profitable in the future and he is betting that sustainable agriculture is one of them. Jeremy Grantham has also talked about the finite resources that are becoming apparent to all but those in government, industry and economists. He believes that our most pressing issue we are facing today is not energy or one of many other crises that we are facing, but food. Food, the third most important ingredient for life is, or soon will become center stage of the world’s attention.
Why the focus on food? Won’t GMOs and industrial agriculture feed us all? The fact of the matter is that system is completely unsustainable. It requires massive amounts of petrochemicals and petroleum just to keep it moving, much less expanding. As the cost of those petrochemicals and fuel continue to rise it will simply become much too expensive to grow food in that system, despite any and all subsidies, price protections or trade restrictions. Right now the foundation of the food system is in crises. The farmers are being squeezed while the corporate food manufacturers are still profitable. It is very easy to see the declining grain production (even before the drought of the past 2 years), across the board increases in resource costs and plummeting crop yields from petrochemical fertilizers. The future of industrial scale farming isn’t looking too rosy right now. What happens when the farmers can’t afford to farm? When they can’t afford the costs to run the tractors, buy the seeds, fertilizers, insecticides and pesticides that are required to grow the industrial crops? Who will do the growing then?
From his quarterly letter –
“¢ Grain productivity has fallen decade by decade since 1970 from 3.5% to 1.5%. Quite probably, the most efficient grain producers are approaching a “glass ceiling” where further increases in productivity per acre approach zero at the grain species’ limit (just as race horses do not run materially faster now than in the 1920s). Remarkably, investment in agricultural research has steadily fallen globally, as a percent of GDP. “¢ Water problems will increase to a point where gains from increased irrigation will be offset by the loss of underground water and the salination of the soil. “¢ Persistent bad farming practices perpetuate land degradation, which will continue to undermine our long-term sustainable productive capacity. “¢ Incremental returns from increasing fertilizer use will steadily decline on the margin for fertilizer use has increased five-fold in the last 50 years and the easy pickings are behind us. “¢ There will be increased weather instability, notably floods and droughts, but also steadily increasing heat. The last three years of global weather were so bad that to draw three such years randomly would have been a remote possibility. The climate is changing. “¢ The costs of fertilizer and fuel will rise rapidly.
Grantham believes that we will transition to a more or less to a sustainable, organic and largely regional food system in the foreseeable future. This, coincidentally, is almost the exact same argument that organic and sustainable farming folks have been talking about for several years now, although for somewhat different reasons. His thoughts are that we have a choice – we can voluntarily create and adapt the above mentioned sustainable food production model, or we will be forced to do so. Not by any government or corporation, but by scarcity. When industrial, chemical agriculture finally proves that it really can’t feed the world, what then? Organic, sustainable agriculture may be the only player left at the table.
He has bet on organic and sustainable agriculture by establishing foundations that finance research into better organic agriculture methods. Once the best practices and highest productivity methods are known, he wants to directly finance those organic farms. This will take some time, as there is no current infrastructure, training or experience on this scale to draw from and must be created. Current models need to be scaled up and tested to be able to dovetail into an overall system that not only helps to maintain itself, but grows itself as organically as the food it produces.
Terra Madre, Salone del Gusto and International Congress
Slow Food Terra Madre 2012
Terra Madre Salone del Gusto 2012Here is where we will document our trip to Turin, Italy to attend Slow Food Terra Madre 2012, so watch this Topic/Category for updates. We are International Congress delegates, which is a separate conference at the end of Terra Madre for Slow Food leaders worldwide to discuss the direction of Slow Food globally. It is held every 5 years. This is the first year the International Congress is being held concurrently with Terra Madre.
We are honored to have been selected, especially as International Congress delegates. We will be meeting with local, sustainable food leaders from across the world to exchange ideas, challenges and successes and plan a way forward for a sustainable food economy based on the Slow Food precepts of “good, clean and fair”. This is some truly ground-breaking, leading edge work and we are excited to be a part of it. We will be attending the full Terra Madre event before the Congress starts.
There are a couple of distinctions for this event:
Terra Madre is the place where workshops, meetings, demonstrations and panel discussions take place. There are over 100 Taste Workshops and Meet the Maker events where people are guided through regional tastings by international experts. There is also many different Theatres of Taste where chefs prepare their signature dishes in front of the audience, demonstrating their unique approaches and discussing influences. Internationally acclaimed chefs from around the world put on special Dinner Dates where they prepare their specialties for a very small group of people. You can watch a short YouTube clip of the 2009 Terra Madre.
Salone del Gusto is an international market and showcase for food communities from around the world. Three pavilions of the Lingotto Exhibition Center will be dedicated to Italy, while the adjacent Oval Olympic Arena will host producers from all five continents. Special areas will be serving Italian regional dishes, while Terra Madre cooks will be preparing ethnic specialties and street food that will highlight the diversity of gastronomic heritages from around the world. The area will host around 1,000 exhibitors from 100 countries. Arriving from Africa, North America, South America, Europe and Asia, local food producers will once again be the stars of the event, offering cheeses, cured meats, fish, breads, sweets, grains, honeys, fruits and vegetables from 50 different countries.
2012 marks the first time that Terra Madre and Salone del Gusto have been hosted in the same place and are also the first time the events are open to the public. In previous years, only Slow Food members were invited. This is also the first time that the International Congress is occurring at the same time, as it meets once every 5 years. This year will truly be a special event! There are estimates of around 200,000 people will attend one of the events, so we will be busy.
Food Justice and Security Starts at Home
Food is at the forefront of many people’s minds today, with daily news channels reporting on foods to avoid for health reasons, food safety recalls almost daily, foods that a new study has shown will fight this or that disease, the growth of farmer’s markets and endless debates on local, sustainable food. Some articles and organizations trumpet the dire need to “feed the world”, while others are talking about feeding ourselves. There is ample evidence that food waste is a serious problem and that distribution systems are the culprit. Food has become noticeably more expensive over the past couple of years, with higher prices expected due to this year’s hard drought across much of the Midwestern US.
What’s a person to do today about sourcing and eating real, good and healthy food? One excellent example is that of Hnin W. Hnin, or more specifically, her mom. That’s right, her mom – a local, sustainable, cultural food hero to her family and an example of what is possible for everyone. Hnin’s family immigrated to New York over 25 years ago, but her mom has faithfully kept their cultural food traditions alive by cooking daily. She shops at the local farmer’s markets when she can, and the supermarket or discount stores when she can’t. She doesn’t cook every day to be hip, trendy or because some article in some magazine said it was the thing to do. She does it because that’s how she has been able to keep her family fed all these years on a shoestring budget. They have cooked their traditional, cultural foods that have helped them keep their identities intact in a world that wants to assimilate and homogenize everyone and everything. We could learn some serious lessons from them. Americans have the blessings and simultaneous curse of having a melting pot culture. Many of us have no strong cultural identity to ground us today, and so are swayed by corporate advertising that promises us a better life or to make us feel better about ourselves if we eat this or drink that. We are lead to believe that healthy food is more expensive, when the exact opposite is more often the case.
Eating real, good and healthy food everyday is not just the realm of the wealthy or famous, as is sometimes thought when we see the prices of organic produce in a Whole Foods market. It is possible to eat well and not spend a fortune doing so. That is where food justice and local and sustainable agriculture comes in. Everyone is more engaged with a local agricultural community, from the producers to the consumers. There is much more transparency, so everyone has a higher stake in the process, with resulting higher overall quality. The Slow Food organization mission statement is for food that is “good, clean and fair”. There are no modifiers in that statement, so it applies to everyone, everywhere. By bringing together a focus on good food – healthy, tasty, chemical free with clean food such as organic, local and sustainable along with fair food that brings sovereignty, food access and fair wage and labor into the mix there is a community of diversity that has not been seen yet on the world stage that is food. There is some real potential here, a nationwide community that is as diverse as it is engaged, committed and passionate about “good, clean and fair” food for everyone. It is surprising to some to see the growth in decentralized, independent food communities and pathways that have appeared across the nation. It is of no surprise to others who have worked to make it happen, a little at a time.
Sustainable food is how we will eventually feed ourselves on this planet, either by choice or by force. The current system is patently unsustainable and will continue to create more damages than benefits as it grows and continues, until it collapses. By definition, we will arrive at a sustainable food system or we won’t arrive at all. Exactly how this sustainable system functions is very much a work and dialogue in progress, with everyone having a say in it. Good, clean and fair are excellent starting points to found this new paradigm, and continue the work of building a network of diverse local food communities that nourish all of us.
Mom knows best: How food justice starts at home
Caretakers of the Seeds
We do not own the seeds we sell; we are simply caretakers of the seedstock, maintaining genetic purity, quality and viability while they are in our care. These seeds – all of them – belong to humanity. They are what have kept us alive for the past 12,000 to 15,000 years once the human race transitioned from hunter-gatherers into a more agricultural society, growing and saving the seeds from year to year, putting aside the very best seeds for planting the next year.
It is impossible to our way of thinking for anyone to “own” or “patent” seeds, as they are the very lifeblood of our race.
This is our full-time job as well as our consuming passion, not just a passing fancy or whimsical interest. This, our life’s calling, demands every bit of education, experience, creativity, energy and enthusiasm that we have. Everyday. We see, looking back, that every single thing that we’ve done in our life has led us up to this point and has been a preparation for this work that has selected us.
We have come to realize that the more knowledge and experience that we gain, the more that have yet to gain. Our road ahead is full of learning and we welcome that. We are eternally grateful for the mentors that have most graciously taken us under their wing, educating us and showing us the best possible ways to move forward with moral and ethical integrity, as well as seed purity, vitality and quality. Thank you ever so much! We are in your debt.
There are those who want to put seed companies out of business, advocating for everyone to save their own seeds and maintain their own seed banks and seedstocks. This is a noble proposition, but we don’t believe it to be feasible. We have almost 20 years of growing and soil building knowledge and experience behind us, yet we feel in so many ways that we are just beginning our journey into deeper knowledge. This is our commitment, to bringing out the best varieties and maintaining the highest quality of seeds and it takes all of our time and then some. We don’t see everyone as being interested or able to make this commitment over the long term. This is one of the main reasons why viable, family owned and run seed companies are so critically important today. It is human scale agriculture in the purest form, at the very beginning of the cycle of food.
We see diversified, decentralized and local human scale agriculture as being the answer to how we are going to feed ourselves in the long term. It starts with the absolute best seeds possible, which is in turn made possible by individual seed companies that have a commitment and passion to constant, careful observation and maintenance of the highest quality seeds, correcting genetic drift, anomalies and other problems as they arise in partnerships with highly dedicated and experienced seed growers who are experts in their fields.
This doesn’t and can’t happen overnight or in a short time frame; it takes years and years. We are often looking 3 – 5 years into the future in order to introduce a new variety of seed from the time it arrives in our hands. We do the initial evaluation grow-out, and if we like it one of our growers will do another grow-out for observation of any variability, drift or evidence of possible cross breeding. The subsequent grow-outs ensure that each new generation is growing true to the previous one and the established standard for that variety. Each grow-out requires a full season. If there are problems, they are evaluated to see what is required to correct them, and if it is worth the time or if it would be better to start with another variety that looks more promising. After the evaluations the production grow-out begins taking place. This in itself may take 2 or more years, depending on how much seed we have to start with. Some seed production takes 3 or more years just to reach a genetically viable starting population. From there the seed production growing takes place, and we can offer that seed variety for sale.
This level of dedication is labor and resource intensive, one of the reasons that diverse family seed companies are needed to provide the quality of seed we need to grow our food. Individual gardeners can participate in saving and preserving seeds and diversity as well, learning to save a smaller number of particularly tasty varieties on a smaller scale. We strongly encourage everyone to try saving at least a small portion of their seeds. It is a wonderful education into the miracle that is seed, along with the irrepressible adaptability of the seed. The humble strength of life is clearly shown each spring when moist warm soil breaks the dormancy of a seed, giving it another chance to express its full genetic encoding and potential. As with gardening, saving seeds will make you a better observer, a better gardener and a better steward of your part of the earth.
We feel that it is through a collaborative effort between small family run seed companies, seed saving exchanges and dedicated individual gardeners that the strength of the seed future is the strongest. Independent, decentralized yet cooperative seed production and distribution is the most robust and resilient model that offers the best protection against the loss of seed varieties to a patent or consolidation effort.
Best Homemade Fish Emulsion
Fish Emulsion Feeds Your Plants
Fish emulsion has been a go-to product for the organic and natural home gardener for years now, as it has proven its effectiveness in feeding the soil and plants with biologically available nutrients while increasing soil and microbe health. The main drawback to commercial fish emulsion is the cost and the smell. While we can’t do anything to help you with the fishy smell, we can help you make your own fish emulsion that will not only save you a lot of money in product and shipping costs, but just might make a better product than you can buy! This homemade fish emulsion will almost always supply more nutrients than commercially available, but also supplies much more beneficial bacteria from the brewing process. In order to ship, commercial emulsions have little to no active bacteria, because they make containers swell as they continue to grow!
All fish emulsions are good organic nitrogen sources, but they also supply phosphorus, potassium, amino acids, proteins and trace elements or micro-nutrients that are really needed to provide deep nutrition to your soil community and plants. One of the benefits of fish emulsion is that they provide a slower release of nutrients into the soil without over-feeding all at once. It is usually applied as a soil drench, but some gardeners swear by using it as a foliar fertilizer as well.
Adding seaweed or kelp to the brewing process adds about 60 trace elements and natural growth hormones to the mix, really boosting the effectiveness of the fish emulsion. The seaweed or kelp transforms the emulsion into a complete biological fertilizer. Beneficial soil fungi love seaweed. Dried seaweed is available at most oriental grocery stores. The amount you need to add will depend entirely on your soil needs. If you are just getting started in improving your soil, add up to a cup of dried seaweed or 2 – 3 cups fresh. If your soil is doing pretty good then add about 1/4 to 1/2 cup of dried seaweed and up to 1 – 2 cups fresh.
Making Your Own Fish Emulsion
To make your own, obtain a dedicated 5 gallon bucket for this project. Trust me; you won’t want to use it for anything else once you’re done! Buy 10 cans of herring type fish such as sardines, mackerel or anchovies. Sourcing these from a dollar store or scratch and dent store makes perfect sense, as you don’t care about the can and aren’t going to eat them.
Rich, well-aged compost is a key ingredient to great fish emulsion, as it has lots of active microbes and other biological life which will help kick-start the fermentation of the fish. A good compost hunting dog is not required, but really helps. We’ve found the Doberman breed to be very helpful in finding just the right compost! Dalmatians do a pretty good job as well.
Fill the bucket half full of well-aged compost, aged sawdust or leaves, or a combination of all three. You are looking for the dark brown, crumbly compost that smells like rich earth.
Add water to about 2 inches from the top…
add in the cans of fish, rinsing the cans with the water to make sure you get every last drop of the “good stuff”. The juices or oils in the can will breed beneficial microbes and supply extra proteins.
To supercharge the brew, add 1/4 to 1/2 cup of blackstrap molasses to provide sugars and minerals to the fermenting process. The sugars also help control odors. Next, add the chopped or powdered seaweed to the mix. If you need extra sulfur and magnesium, add 1 Tbs Epsom salts.
Stir well and cover with a lid to control the odor, but not tightly as it will build pressure as it brews.
Be Careful!
NOTE – Make sure that flies do not get into the bucket or you will have a marvelous breeding ground for maggots! One solution is to drill several holes in the lid for the bucket and glue screen mesh on the inside of the lid, allowing air flow but keeping those pesky flies out. Remember, you are brewing the most delicious aromas the flies have ever smelled!
Let it Ferment
Let it brew for at least 2 weeks, a month is better. Give the contents a good stir every couple of days.
Once it has brewed for a month, it is ready for use!
There are a lot of ways to use this brew, so be creative. Some folks will strain off the solids, put them in the compost pile and use the liquid as a concentrated “tea” to be diluted with water. Others keep everything together and stir the mix well before taking what they need. What you have is a supply of bio-available nutrients in a soluble form.
Use as a Soil Drench and Foliar Fertilizer
For a soil drench, use 2 – 3 Tbs per gallon of water and apply to the roots on a monthly basis during the growing season. 1 Tbs per gallon of water makes a good foliar fertilizer. Just make sure to apply it by misting during the cooler parts of the day, not drenching the leaves in the heat. Half a cup per gallon will give your compost pile a kick start.
This brew will keep for at least a year, but you might want to make fresh each season. If you need less than 5 gallons, halve or quarter the recipe. It will smell, so store it where the odor won’t knock you out. I don’t trust the “deodorized” fish emulsions, as to remove the odor, some component of the fish product was removed either physically or chemically and is no longer available as a nutrient.
Rough Service Lightbulbs Can Kill Your Chickens
Backyard chicken owners looking for an alternative to heat lamp bulbs to keep coops and water warm in the winter should beware of “rough service” bulbs that have a coating that makes them shatter resistant. That coating is Teflon or PTFE, and is deadly to your chicken flock. There have been a number of people experiencing this problem, but there remains a lot of folks who have not heard of this yet.
The Teflon gives off toxic gasses when heated. Birds (such as chickens or other poultry) are very sensitive to airborne toxins and can die from the exposure to such fumes. This can happen quickly. There have been a number of reports of small flock owners finding their entire flock dead in the morning after installing this type of light. A large scale poultry research facility has experienced the death of all 2400 birds over the course of a few days following the changing out of regular heat bulbs for the rough service lightbulbs. Sylvania and GE both make these rough service lightbulbs and are readily available, often close to the heat lamps in stores. GE has no warning labels on their bulbs, but Sylvania does have a sticker warning that the bulb can be harmful to poultry.
The Teflon starts to off gas as low as 325F and possibly lower. Many light bulbs will reach better than 500F, creating a lot of initial off gassing when first turned on. This cloud of toxic gas is what kills the chickens and other poultry in their coops on a cold night.
On a side note, this is the same Teflon used to coat the common household pans, with the same off gassing into your kitchen where you and your family are breathing the air!
A Banker Bets on Sustainable Agriculture
These words were written by none other than an investment strategist who looks at what is or will be profitable in the future and he is betting that sustainable agriculture is one of them. Jeremy Grantham has also talked about the finite resources that are becoming apparent to all but those in government, industry and economists. He believes that our most pressing issue we are facing today is not energy or one of many other crises that we are facing, but food. Food, the third most important ingredient for life is, or soon will become center stage of the world’s attention.
Why the focus on food? Won’t GMOs and industrial agriculture feed us all? The fact of the matter is that system is completely unsustainable. It requires massive amounts of petrochemicals and petroleum just to keep it moving, much less expanding. As the cost of those petrochemicals and fuel continue to rise it will simply become much too expensive to grow food in that system, despite any and all subsidies, price protections or trade restrictions. Right now the foundation of the food system is in crises. The farmers are being squeezed while the corporate food manufacturers are still profitable. It is very easy to see the declining grain production (even before the drought of the past 2 years), across the board increases in resource costs and plummeting crop yields from petrochemical fertilizers. The future of industrial scale farming isn’t looking too rosy right now. What happens when the farmers can’t afford to farm? When they can’t afford the costs to run the tractors, buy the seeds, fertilizers, insecticides and pesticides that are required to grow the industrial crops? Who will do the growing then?
From his quarterly letter –
“¢ Grain productivity has fallen decade by decade since 1970 from 3.5% to 1.5%. Quite probably, the most efficient grain producers are approaching a “glass ceiling” where further increases in productivity per acre approach zero at the grain species’ limit (just as race horses do not run materially faster now than in the 1920s). Remarkably, investment in agricultural research has steadily fallen globally, as a percent of GDP.
“¢ Water problems will increase to a point where gains from increased irrigation will be offset by the loss of underground water and the salination of the soil.
“¢ Persistent bad farming practices perpetuate land degradation, which will continue to undermine our long-term sustainable productive capacity.
“¢ Incremental returns from increasing fertilizer use will steadily decline on the margin for fertilizer use has increased five-fold in the last 50 years and the easy pickings are behind us.
“¢ There will be increased weather instability, notably floods and droughts, but also steadily increasing heat. The last three years of global weather were so bad that to draw three such years randomly would have been a remote possibility. The climate is changing.
“¢ The costs of fertilizer and fuel will rise rapidly.
Grantham believes that we will transition to a more or less to a sustainable, organic and largely regional food system in the foreseeable future. This, coincidentally, is almost the exact same argument that organic and sustainable farming folks have been talking about for several years now, although for somewhat different reasons. His thoughts are that we have a choice – we can voluntarily create and adapt the above mentioned sustainable food production model, or we will be forced to do so. Not by any government or corporation, but by scarcity. When industrial, chemical agriculture finally proves that it really can’t feed the world, what then? Organic, sustainable agriculture may be the only player left at the table.
He has bet on organic and sustainable agriculture by establishing foundations that finance research into better organic agriculture methods. Once the best practices and highest productivity methods are known, he wants to directly finance those organic farms. This will take some time, as there is no current infrastructure, training or experience on this scale to draw from and must be created. Current models need to be scaled up and tested to be able to dovetail into an overall system that not only helps to maintain itself, but grows itself as organically as the food it produces.
A Banker Bets on Organic Farming