May is Transition Challenge Month

Transition Challenge Month, yup. Brought to you by the Transition United States, yup. Clearer now?

Until I was asked to teach a Backyard Chicken class for a Reskilling Festival co-hosted by Transition Ann Arbor, I did not know either. Nor had I heard the phrases “peak oil” or “energy descent.” But in my humble opinion, the Transition movement is awesome.

Awesome in the sense I am in awe.  Committed people walking the walk – building communities through reducing local energy use, reusing materials for building, reducing reliance on new items, educating a new generation in such practices, creating local currency, and (of course) focusing on the role of food (they LOVE local food).

And why? Peak Oil and Energy Descent!

Peak Oil is the term used to describe the point at which “the maximal rate of petroleum extraction is reached, after which the rate of production is expected to enter terminal decline.” The exact tip of the bell curve is debated, but most experts seem to agree that the oil that is remaining to us will cost more and more energy to extract (ie it has peaked, but no one is committing to that position). (Offshore drilling or shale oil extraction compared to the bygone days of black gold striking Clampetts for those of you who like visual comparisons.)

Two years ago a member of the Transition Ann Arbor group shared with me what distinguishes the Transition Towns Movement from the other groups involved in local and self-sufficient food, transportation, and reducing energy paradigms. “It is the assumption of energy descent. It is a notion that, to move forward we actually need to ramp down our energy use substantially. Nothing that we have out there, in terms of the green technologies out there is actually going to replace the oil infrastructure that we have right now…What we want to do is creatively descend in our energy use, not ramp up to try to replace the technologies that oil has given us.”

As I type at my computer, surrounded by my digital camera, cell phone, camera, television, and looking out at the streetlights glowing in the rain, I think I know of what she speaks.

This is the month to get involved. There is a national transition challenge happening throughout May focussing on five great areas:

Take food, for example. You can start a garden, get backyard chickens, plant a fruit tree to trade with your neighbor who gets chickens, plant a row for a local food bank (and check out AmpleHarvest to find your local bank!), start a worm bin, make your own bread, preserve (kombucha is delicious!), save seeds, etc etc…

The Transition Challenge in 2011 logged over 1500 actions and the national goal this year is 2012. Register your Action, check out their Action Map to see what is happening around you. Last but not least, did you know that National Potluck Week is May 20-26? Sounds like a  delicious way to celebrate your new dehydrator!

Though I may not be the best at riding my bicycle in the rain, or always taking the extra 10 minutes to hang my clothing on the clothes line – it is nice to know there is a community of people committed to safeguard our beautiful earth and its resources by thinking outside of the paradigm of abundant oil – and dare I say, their calf muscles are all the stronger for it.

For those of you who are still curious to learn more, here is a TED talk given by the co-founder of the Transition Network, Rob Hopkins.

Chopstick Crazed,

Corinna

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Experiencing the Bureaucracy of a Larger Organic Creamery – Straus

In California, the organic dairy brand Straus Family Creamery can be seen just about everywhere you turn. You’re probably familiar with their endearing logo of a happy cow dancing under a red banner that bears the name in big bold letters “STRAUS.” My family has even been a patron of Straus Family Creamery’s products and many times I have read their name when glancing into my fridge for a snack. Most of the time I closed the refrigerator door without even thinking who or what was behind the name “Straus.” I knew from the advertisement on their products they must be family-oriented and organic. The brand has become so pervasive that I recently became curious: why were so many food places inundated with their products and how did they sneak into my refrigerator all the time?

I e-mailed the Straus headquarters hoping to schedule a visit to their family-friendly farm. We got a response in a timely manner, but I was disappointed to learn that they don’t arrange farm visits due to the high demand of requests. She was kind enough to offer a visit to their offices in Petaluma, instead. I thought this was odd considering the sense of congeniality their advertisement and website exuded about their farms; but I was excited nonetheless to have an opportunity to see the behind the scenes happenings of the company.

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HausBar Farms: Imagine the Compostability!

Dorsey Barger pries the top off of a 4 foot tall waste container and steps aside.  A subtle odor carried by the pre-storm breeze slithers out and wriggles into my nasal cavities.  Decomposing meat.  Not offensive, necessarily, but instinct drives my reaction.  My smile stays obediently in place while my nostrils twitch and my insides squirm. Black wasp-like insects bat about, and wriggling larvae snuggled between feather and bone catch the light from above.  Barger grins from ear to ear. “I can’t stand to throw anything away.” Continue reading
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Aw Snaps!

Check out our favorite photos from the past week – and then share your photos of a farm, food artisan or farmers market. You might be one of our favorites next week!

Llano Seco Organic Pork – Chico, CA

uncommon ground organic roof top farm – Chicago, IL

This Lil’ Piggy Farm – Weirsdale, FL

Vital Farms – Austin, TX

Moonshine Meats – Athens, GA

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Discovering a Karmic Cycle on a Farm

People probably say this a lot, but I work with a group of really talented folks. We’re a pretty diverse group from all over the globe. Throughout the day we end up in lengthy conversations, you know to keep from actually getting anything done. Oftentimes talks turn to culture, religion, and food of course. Yesterday, I found out that two of my suitemates are Buddhists. So naturally, we got to talking.

The core belief for Buddhists is karma. Life is cyclical. And to get to a better place next go around, you must have good karma. So I started thinking, when is the last time that I did something purely good for someone else? I couldn’t remember. None of us could.

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A Very Happy Vegan

A few weeks ago, my family challenged me to become a vegan for a week. For an enthusiastic omnivore, a week of what I viewed as deprivation was indeed challenging. As the days passed, I moved from curiosity to resentment to anger and then finally, acceptance. Two unexpected epiphanies came out of this experience. The first was that veganism can feel single-dimensional, like listening to an a cappella group instead of a symphony orchestra. Without meat, or at least dairy products, vegan diets feel thin, their ingredients lacking the tonal capacity to play off of one another, relying on solo performances for a discriminating audience. The second surprise was that with a little imagination, life without animal products is tenable and can consist of flavorful, tasty meals. Maybe even healthier.

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Aw Snaps!

Check out our favorite photos from the past week – and then share your photos of a farm, food artisan or farmers market. You might be one of our favorites next week!

Walpole Valley Farms – Walpole, NH

Acquerello – Vercelli, Italy

Gamble Creek Farm – Parrish, FL

Koch Ranches – Yancey, TX

Great Road Farm – Skillman, NJ

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Biodynamic – Going Beyond Organic Part 2

Tucked away in the charming town of Glen Ellen, California is the beautiful and lush Benziger Winery. Upon arriving at the Benziger estate, it is clear that there is something very unique going on.  Unlike most wineries with their overly maintained landscapes and endless rigid rows of grapes, nature seemed to be at ease here – slightly overgrown, but not in a menacing way. There is a palpable sense of harmony and mutual respect between the land and its inhabitant. I soon found out that this sense of serenity was the product of biodynamic practices employed at the estate. Biodynamic, in short, is a method of farming that takes into consideration all ecological systems and relationships between soil, animals, vegetation, and farmer, and then uses them in a way that mutually benefits both the farmer and the land. (I took a more in-depth look at biodynamic practices earlier this week).

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Biodynamic – Going Beyond Organic

On my weekly trips to the grocery store I transform into an avid food inspector for a short period of time: I look for different certifications, growing practices, and any other pertinent information about my food. I am on a constant quest for food that is not only nourishing for my body but also for the earth. Until recently, I thought that organic farming practices was the be-all and end-all answer to this quest; on a recent enlightening (and very rainy) trip to the Ecology Center’s Farmers’ Market in downtown Berkeley, I was informed that this is not the case.  I was pleasantly surprised to learn about biodynamic farming – a practice that actually surpasses organic farming in sustainability and environmental awareness.

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Aw Snaps!

Check out our favorite photos from the past week – and then share your photos of a farm, food artisan or farmers market. You might be one of our favorites next week!

The Pie Society – Austin, TX

FairField Farms – Clermont, IA

Fromagerie Agour – Helette, France

Fromagerie Agour – Helette, France

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