Showing posts with label RDNA sustainability. Show all posts
Showing posts with label RDNA sustainability. Show all posts

Thursday, September 20, 2012

september happenings and design course

Just a little preview of what has been moving on the farm and in west Marin over the last few weeks. we had a 64 student Permaculture Design Course come through for a two week intensive. got to travel to the heirloom seed expo in Santa Rosa. it was also the start of the 9 month RDNA program that is kicked off with the two week intensive so it was great having all my favorite second year cultural mentors around. they were a big help with the on site needs through the intensive! thank you! enjoy the photos, more detail to come on specific events. also is a home made wild crafted bench that i put together. good stuff
many hands make light work in our water lab to see how water moves on the land
Zac and Brock Dolman hanging with some nasturtium flowers

fires to be tended

the barn workers circa 1976??

wild crafted/recycled love seat, along a brush berm for the villa area

hanging in petaluma at Tara Firma farms

paella party

whale bones and hyde

passion show night

heirloom seed expo wool processing demo

heirloom seed expo 2012

heirloom seed expo 2012

heirloom seed expo 2012

heirloom seed expo 2012

heirloom seed expo 2012

heirloom seed expo 2012


heirloom seed expo 2012

heirloom seed expo 2012

heirloom seed expo 2012

heirloom seed expo 2012

Wednesday, August 15, 2012

Design in Time


 It can be frustrating having all the tools for design, application and execution of permaculture, along with experience of growing food and getting it to where it needs to go, and seeing the waste of our food system and our culture of consumption. It is especially frustrating when you are a dreamer and ideas man as i am... mostly unpaid, living with no car, and dreaming of a piece of land/institute/artist hermitage to cultivate and create a space that will forever teach, sustain and provide to the possible and mostly distant next of kin, friends, family, and most of all strangers.

                      DON'T STOP, LIVE GENUINELY.

Through the RDNA year, a lot moved as an artist/gardener with very little drawing/drafting experience and a whole lot of dreams and ideas. the best way i found to cull the somewhat haunting dreams and ideas that flood my mind on a constant and hourly level, was in drawing out what i saw in my mind for designs. of course this is a good idea- any designer will tell you that. but i reached a second terrible space in looking at these finished drawings- damn i like that, and i want it to happen more then ever... 

I am 28 years old. I have no medical insurance. i have not much in savings. no college degree. I am unmarried, and mostly volunteering and unemployed, socially against most of the cultural norm in this country, and don't often relate to my own generation let alone the lower or above.
 I am a statistic that, in my mind, the US and most of western civilization sees as a drain on its resources (even though in reality i use very little), especially since i am technically not contributing to the GDP- the very heart of our destructive culture that puts value on the exploitation of people, resources, and creates all living things (and often non) into statistical commodities.

thus disconnecting everything from its natural relationship to everything else. we then devalue, and then revalue into false markets and ledger sheets. this locks our self and other into the new human drama- the seperation from what Humans are inextricably a part of- Nature and its natural order.
   
"Man is born free, and everywhere he is in chains. One man thinks himself the master of others, but remains more of a slave than they are."- Jean-Jacques Rousseau, opening from The Social Contract.


 i am a lackluster citizen NOT contributing to the consortium of american consumer culture. i am a Bum, lost soul, and all at once free... sort of.



                                       AND I AM ABSOLUTELY AT PEACE WITH IT.

These two drawings reflect some of those ideals that a growing number (thankfully) of like minded people are moving towards in terms of a self reliance against a hyper-consumer based culture of individualist. we are so driven, and blinded, that we are literally  killing our selves and working even harder to try and counter the very thing that is killing us...  (albeit slowly ill admit and mostly of the usual top 10 diseases related to the very problem i am referring to). 

Between house designs under 1000 square feet, gray water systems, ponds, food forests, passive solar design to heat the buildings, animal husbandry,  medicinal botany, native plant nursery, i have come to realize i have nothing but time on my side...

although most of my plans include succession plantings of some fine plants and animals, many of these reach maturity in 20 years... meaning all the hard labor and work i must accomplish with my own two hands is ticking down a little more every day. 

BUT as i have had in twisting conversations with fellow peers about time- time is a creation of our own existence and consciousness based on our own short life spans and past history (which on the great timeline of time is very very short compared to the rest of the species on this little blue dot).

                                                                           Time. 


Time used to be based on when the sun came up, the seasons changed, the ground could be worked, and the moon was in cycle; not a 9-5 day doing something you most likely don't even love.

 i see time a little differently, finally, in terms of the emphasis we put on how much has been accomplished by a certain age or time, and the expectations that come with it.

we have a life time to do, and not a whole lot of time to spend on thinking about how. application is the best way to spend this said "time". and don't forget to put some time  aside to learn, be in wonder, and share in the curiosity that flows with us in our NATURAL lives.



Where does this leave all of this in the rambling words of this post?

It leaves the fact of the matter that time is always on our side, that accomplishment and success is based on ones own happiness and not that of the status-quo of our toxic culture. its about what YOU want to accomplish, what your dreams are, and designs for a life you are hopefully wanting to be better, and leave behind something others can forever appreciate and wonder at. expectations should be and are only rooted with the self. and DON'T PANIC. living with as little as you need can put into perspective what some of the dreams are that you may want to ultimately leave behind after the short time we all spend on this little blue planet. If you dream and design for a better future, or a future in general, then you may have accomplished more then all the nay sayers of tradition. Permaculture is, after all, about healing what neglect and abuse has been done to both the human, the earth the human relies on indefinitely, and the community in which both (should) exist.  Happy dreaming.

Friday, August 3, 2012

Harvest of the Herb

Roman Chamomile
Herbs. they are pretty great plants. and they are at their peak right now in the mid-late summer. A really beatufiul, button like German Chamomile, was ready for harvest. see above.  we love it here for teas, and Commonweal Gardens (where RDI resides) always has its own stash of dried Chamomile. thought it would be good to replenish. Its great before bed, in teas, and the plant responds best for the body steeped in natural spring water brought to just under a boil. we are a little spoiled with our spring water here.
Calendula
 Calendula is one of my favorite flowers, and it was one of the first flowers i ordered from a catalog. it was called Flashback Calendula, and it was a sun burst of yellow pedals that faded at the tips and to the center of the head in a hue mix of pink, yellow, and a red center. here at Commonweal we have stunning varieties of both domesticated and wild Calendula, the later being almost twice as small in flower, and a slender creeping weed; we let it be most of the time to be a filler. yellows, oranges, and a few in between populate almost every nook, edge, and disturbed soil spot that we have. This little flower is edible and great in salads, although it is a strong medicinal. tinctures, teas, fresh and dried, this flower is a great healer, and especially vital in salves for topical application.

drying racks ready

Liam and White Coyote Mint, from Ebbet's Pass
 Liam has been adventuring around with a Medicinal Guru named Tellur Fenner http://www.bluewindbmc.com/bios.php and went up to the Sierra ranges and grabbed some fun plants. Tellur will be teaching a 12 month 200 hour medicinal california native botany class here at RDI starting in October-  http://www.regenerativedesign.org/edible-medicinal-plants-ca
Nicociana (wild tobacco) and Mint
 Yarrow (below) is another one of my favorite plants, revered in medieval times and used in beer and to make bitters before hops. an old world plant, its name Achillea Millefolium is referenced from greek culture because Achillies would carry it for his army as a treatment for wounds. much of it has established its self in most of the northern hemisphere. unsure of how we will use it, but drying it is a main priority.
Wonderful Yarrow

Tuesday, July 31, 2012

sauerkraut

so its been a while. been busy on the farm- visitors, events of 70+ people coming on for the past weekend... weeding... lots of watering, and the orchards are about ready to explode! we are also busy making stuff and things with cabbages!
Melanie, who is a dear, amazing, wonderful friend of mine from Iowa, came and stayed on the farm for a month. Todd, our fisherman farmer in residence in bolinas came with a bunch of cabbages from his garden-  what do you get??


sauerkraut! this process is super awesome easy! chop the cabbages into quarters taking the tough stem core out of the middle. then finely (or coarse its up to you) chop the cabbage into ribbons, shreds, or what have you, and salt! dont be afraid of the salt, you want to massage the cabbages with the salt in a bowl till they create a good liquid and become some what translucent (or at least softened and slightly "gushey")- if the cabbage still has a little bit of that crunch, keep massaging. if it doesnt get to the translucent soft liquid, add a little more salt till you do. then add what ever you want to the mix! ginger, peppers, shredded carrots, sea weed, onions, garlic, what ever is laying around and you think would taste good in your Kraut/kimchi!

a side note- red cabbage is good, and some of it we actually made like a kimchi- spicy and pretty salty. if you want good and proper Kraut, use the white/yellow cabbages- they have a better sugar content that the lactic acid loving bacteria tend to favor that exist naturally on the leaves of the cabbage.  this is what really ferments and gives you that "sauer" taste of sauerkraut. Lactic acid loving bacteria are the core of the fermentation process for kraut, and many people use Whey left over from making cheese to start batches of all kinds of fermented products that favor these bacteria. White Cabbage has it naturally in its skins and leaves, so you get that wonderful, sour, and sweet taste when you massage it into that liquid and bottle it up! the whole process eventually goes through multiple stages of wonderful little bacteria that set the stage for making an acidic final solution that prevents any of the nasty nastys that can cause botulism.

after all is said and done with the mix, put into a jar or container, and make sure all the kraut is below the surface of the liquid- we take a smaller jar and stuff it into the container so it keeps the goodies sunk below the surface. if you dont, the kraut will get moldy. if a natural scum or mold does form on the surface  ITS OK! it happens. and it wont go any further then that. just scrape it off and onward you go!

then let sit for 10 days or so. if you decided to use mason jars and put lids on them REMEMBER TO RELEASE THE PRESSURE!!!! we will tape the smaller jars into the larger jars to hold the solids below the liquids so it does not spoil, but it has room to breath around the taped up jar. you will EXPLODE your jars if you dont release the pressure when you put caps on!

when you open one up after 10 to 14 days at room temp, and try it, its ready when you want it to be. it really shouldnt sit any longer then that. transfer out the kraut/kimchi into a better jar- this is when you can cap it- SO LONG AS YOU REFRIGERATE IT.  if you keep it in a new container at room temp, closed up, it will continue its fermentation, and you run the risk of exploded jars. the process stops at or around fridge temp.

there are hundreds of recipes out there, and traditional kraut and kimchi is done in ceramic fermentation vessels that have small non-reactive stones or ceramic disks to put inside to hold down the goods away from the surface of the salty brine. some of these recipes can call for 10 days to almost 6 months or even a year. what ever you find to build off of, know there is endless process to how this can be done!

Happy Krauting!

Wednesday, June 6, 2012

Honey Harvest and FOXIE CUBS!

Honey! its good...





This week durring the PDC we captured a swarm as well as harvested some honey! in the late day when we culled the hive, we were processing the honey and we were silly drunk from all the honey we were eating, and covered in.. almost 3 pounds, and one of our first serious harvests from one of our 7 hives!
 this particular hive was not even a month old, and the Honey was several colours.  it also had some uncovered combs, meaning that the bees had not finished filling them and capped them off. this "uncapped" honey wont last as long, but is raw and fresh!!! the darker and lighter honey that we had was most likely the eucalyptus and the smorgasbord of flowers and plants on the farm respectively.  
PDC student Claire ready for the bees.
 The Hive that swarmed brought out some great fashion statements, as well as it being the second swarm of the year from our "kitchen hive." the kitchen hive has volunteered in a hole on the outside wall coverings of the kitchen. they are one of the strongest hives we have, and are constantly coming home with their little saddle bags filled with pollen.
Brock clad in bee protection
 and last but not least the adorable grey fox cubs for 2012.  these two buggers were causing a ruckus knocking over a bucket, and just being a bunch of misfits. they have been spotted under James' and Penny's houses. the mom has been seen more often then these two... we hope they are alright! 
grey fox cubs

Wednesday, March 14, 2012

2012


Well here we are folks!

the year has come.... and not a moment too soon! got a computer back to add much much much to the interweb of ever expanding knowledge.

been quite a few months since the past post in september, and the RDNA program at Regenerative Design Institute has been quite a journey. from primitive fire making skills, to natural pigment paint and dye making, we have covered so much in the Permaculture, and cultural mentoring world.

lots of photos (click here) of the Regenerative Design Nature Awareness program, covering tons, although not as many photos as i should be taking there. too busy paying attention and doing! have decided to do my final design project a permaculture design for land Back at Leslie's in Southampton, NY. since i know the land well, and its not fictional, it was the best option to apply a real design with a real client. it will be good for a design portfolio and most of all just practice.



this photo on this post is of the crescent moon over Bolinas lagoon. it sums up the beauty that surrounds us in this world, but especially out here on the Pt Reyes Sea shore.