College of the Atlantic

College of the Atlantic is the most sustainable of all college campuses (Grist Magazine, Environmental News Network Article). With a dedication to zero carbon footprint and Human Ecology the College of the Atlantic is a perfect University for a sustainable future.

Waste Not Want Not

The current practice of burning excess corn and other grains to keep the market prices up, making fuel and making CAFO meat with resources which could otherwise be fed to hungry people is a travesty. Gross misuses and inefficiencies in the food production and transportation systems waste many precious calories that could otherwise be fed to hungry people. Many are calling these systemic problems a crisis of democracy.

On farm and off, being more efficient about how we treat and eat our food can help us with many aspects of the current ecological and economic crises. Why trash it when you can compost it? Why compost it when you can eat it? Somewhere around 20 percent of municipal waste is organic kitchen waste. A lot of what makes it into the bin is edible and with a simple recipe can be made into more tasty food. Breakfast this morning, for example, is bread pudding and tea. The bread was hard as a rock in the back of the bread box - 4 eggs, half a liter of milk, nutmeg, sugar, cinnamon and 20 minutes at 200 degrees we had bread pudding.

We also made a stock for potato leek soup made from the cut off bits of vegetables. The outside leaves of cabbage, the stems of kale, the garlic bits and the rest can all make for a nutritious and delicious soup stock. It feels so much better to put a little boiled mass in the compost rather than all that food, and the worms go nuts over it.

More information and resources: Save Food Stop Waste is an initiative in Australia to get people using food more efficiently. Using Kitchen Scraps is an informative how-to article on Bukisa.

Cory's Dr Green Blog Posts:
Small is Beautiful
Give Organic a Chance
Beekeeping
No Work Farming
Growing Organic

You Gotta Kill to Eat ‽

Way up here in the little mountain village of Andermatt I found myself having a mild argument about our practice in Maine of cooking lobster alive. The World's Finest Lobster Comes From Maine (Maine Lobster Council). I grew up with it and cannot bring myself to think of it as cruel. Many of my family and friends are fisherman and our meager economy is dependent on lobster. Likewise when I hear people grumbling about foie gras I think of the Besse family in Southern France. The Besse family makes the best foie gras you ever tasted (check out Dan Barber's Foie Gras Parable on Ted.com). They hosted me on their little farm for several days and showed me the warmest hospitality I am ever likely to experience. In France as in most other western countries the buyers of agricultural products are so big that it has become impossible for a small farm to survive on anything but a niche market.

The careful issue here that many of us feel uncomfortable admitting is that being alive necessitates death. This is one part of life: Life is suffering (many Buddhists eat animals) Even the tofu and the rice requires killing not only plants, but animals too - those harvesting machines don't pause to let snakes and rodents get clear before they cut, even if it did there would be the insects to consider and all the displaced species tat would otherwise live in the place of those fields.

I feel there is a partial solution for this moral dilemma, which is to know the life before it is taken. Meet the sheep and the cows, walk in the fields and get out on the water. Get to know the farmer and the fisherman who bring that food to your table and help them by supporting their business. Get to know their practices and lend a hand. In all likelihood when you meet that local farmer, fisherman, hunter or gatherer you will come to enjoy your food more and you will certainly have a better sense of what it takes to keep you alive.

For more information about locally grown food check Out Meet Your Local Farmer from Mother Earth News and Sustainable Table. For information and resources about seafood check out Sustainable Fisheries from MarineBio, Sustainable Fisheries from WWF and Sustainable Seafood from Earth Easy. To meet a local fisherman or Farmer go for a walk, ask around and encourage your neighbors to do the same.

Cory's Dr Green Blog Posts:
Small is Beautiful
Give Organic a Chance
Beekeeping
No Work Farming
Growing Organic

No Work Farming

"The ultimate goal of farming is not the growing of crops,
but the cultivation and perfection of human beings."

-Masanobu Fukuoka

The merging of traditional sustainable practices from the east and west is gaining relevance in development strategies for a sustainable future. Masanobu Fukuoka was at the forefront of merging the two. He was a radical farmer, activist and teacher who developed natural farming methods for what he called ‘the road back to nature'. Fukuoka had a uniquely dualistic East/West perspective of food production and a vision of people and nature co-existing in the farming system. He worked in the sciences as a plant pathologist, but when recovering from a severe attack of pneumonia he realized he had to work to put humans back in harmony with nature. He then quit his job, returned to his family's farm and devoted his life to small-scale natural farming systems, using natural rhythms of the land without tilling, weeding or applying pesticides and fertilizers.

Fukuoka’s vision and action for a world in which civilization and nature can peacefully coexist was carefully documented. He was the author of several books including 'The One Straw Revolution' with great influence on farmers and activists around the world. Fukuoka also wrote: The Road Back to Nature and The Natural Way of Farming. The resources available online are from the Fukuoka Farming Website, Mother Earth News, One Straw, and Natural Farming.

Learning from the apprentices and farmers following Fukuoka’s way of natural farming can be done all over the world. The Center for Sustainable Community offers workshops by Larry Korn who studied with Fukuoka.

Give Organic a Chance

"I don't want you just to sit down at the table.
I don't want you just to eat, and be content.
I want you to walk out into the fields
where the water is shining, and the rice has risen.
I want you to stand there, far from the white tablecloth.
I want you to fill your hands with the mud, like a blessing."
-Mary Oliver

Organic agriculture has recently gained a bad name in some circles but it deserves a fresh look. Organic is often criticized because many products available in the supermarket are from large organic corporations with single bottom line ethics. Industrial organic production and global shipping are unsustainable practices and do not exactly meet the IFOAM Principles of Organic Agriculture. With giant organic corporations the fundamental notions at the heart of organic are lost. As Michael Pollan pointed out many times in his 2007 publication Omnivore’s Dilemma organic is not the end-all-be-all of ecologically sound farming practices. In fact many small farmers are doing away with the label altogether opting instead for a better relationship with the customer. When buyers are also owners and farmhands, as in the Japanese Teikei and the US Community Shared Agriculture (CSA), the need for an organic or fair trade label goes away altogether.

For more information and resources about Teikei and CSA check out A Visit to the Home of Teikei by the Rodale Institute and Local Harvest.

The solution to getting back at the heart of organic is to start producing organic food on your own. Resources for small personal production are available from Overcoming Consumerism and Garden Organic as well as from your local farmer. Find the organic farmer nearest you through Local Harvest, Serve Your Country Food and through the IFOAM Organic World Directory. Show up and lend a hand, this is a great way to learn how to do the work in your own garden or greenhouse and to share the work of animal production. Small, local organic farmers need your help. They are struggling despite the relatively high market value of organic food the competition is fierce with industrial organic bringing market prices down.

For more resources and information linking you to local farmers check out the 100 Mile Diet, Locavores, and the Eat Local Challenge.

Encourage young farmers, the average age of a farmer is increasing every day, meanwhile the responsibility of global production goes onto the shoulders of fewer and fewer of them. Young farmers are gathering their resources and networking around the world to make good food for local people (Crop Cooperative, Greenhorns and Freshman Farmer) . Learn more about how to support them by looking through the Terra Madre resources.

Small is Beautiful

"In short, I am convinced, both by faith and experience, that to maintain one's self on this earth is not a hardship but a pastime, if we will live simply and wisely."
- Henry David Thoreau

“Infinite growth of material consumption in a finite world is an impossibility.”
- EF Schumacher

When the economist E. F. Schumacher published ‘Small is Beautiful’ in 1973 he was working with the premise that sustainable economies are possible. Schumacher believed in an economy of enough, an economy which supports social and natural syatems in a sustainable way. Many economists and political theorists since have supported his notion that the econmy must benefit people and the environment rather than degrade it. The Italian writer, activist and ‘Good Clean and Fair’ advocate Carlo Petrini is chief among them. Carlo Petrini has proposed that small and slow economies are not only possible they help us eat better food, have better health, create stronger communities and live better lives.

Visit the EF Schumacher Society and Slow Food International to learn more about the philosophy and work of these two visionaries.

The best way to support the slow economy is to start in your own home and community. Economy and ecology share the same greek root oikos which means home or community. Focusing energy on the local community and economy can help to create a more sustainable future worldwide. Go to the yard sales and markets, get to know the farmers and craft-workers in your village. It is possible to get the things you want from a local crafts-person just look around and see what you find. Global artisan networks like the Women's Global Artisan Network and Ten Thousand Villages can help you research local connections.

The Next Step; Leaving IFOAM and Germany

The IFOAM Growing Organic internship is nearly over here in Bonn and I am just now starting to clean up from my nine months of work. These nine months I've written and published several articles in Ecology and farming, made a website, sent thousands of emails, proofread countless documents and attended agricultural conferences around the world. The wrap up includes writing more emails, writing guidelines for the next person to take over my work and general clean up and organization of posts, wikis, and networking. This makes for long days and and necessitates ample espresso consumption. Thank you Rapunzel for supplying the office with fair-trade, organic and tasty espresso grounds.

Next stop is Amdermatt, Switzerland where I hope to spend time learning from the Mountains again. Too much time as an 'office environmentalist' has left me a skinny, weak and pale landlubber.