Local Food Bloomington is a place for conversation about local food in the Bloomington, Indiana area. Topics may include anything from Farmer's Markets, local orchards, community gardens, community food resources, Slow Food, Heirloom Gardens and gardeners, organic foods, wildcrafted foods, food preservation, organic gardening, etc.
http://www.greendove.net/localfood.htm
HAPPY EARTH DAY - LET'S PUT OUR BEST FOOD FORWARD!
I really wanted to participate in a COUNCIL OF ALL BEINGS to celebrate today. Alas that may have to wait until I am in the Turtle Dome.
Today, I thinking of Lucille Bertuccio, a founder of the Center for Sustainable Living and the ceremonies we faciliated together and the training classes I presented to the IU graduates during Environmental Education in the Ourdoors classes at Hilltop. Local Food was a project of the CSL during that time. If you don't know about the Council of All Beings, check out the Book "Thinking Like a Mountain - Toward a Council of All Beings" by Joanna Macy and John Seed. I hope to have the opportunity to facilitate this ritual to a future generation of Council Presenters.
Why this video?
Many communities are experiencing an absence of yeast. There are lots of great detailed videos out there. This is to share how easy it is to develop your own sourdough starter. You will need a lot more patience as there is a lot of rising time to get the elevation many are used to. Don't expect the same rise in whole grain bakes because they will be delicious, but always a bit denser because they contain more nutrients than white flours.
Click for Baking Resources and free classes - https://localfoodbloomington.blogspot.com/p/blog-page.html
BAKING TIP - I FIND THAT WARMING ANY LEFT OVER WHOLE GRAIN BAKES MAKES THEM LIKE FRESH OUT OF THE OVEN. Even though I am reducing most recipes by a third, I still end up putting bakes into the freezer. I portion them (cut) before storing and have "like" fresh always. These don't stay in the freezer for more than a few weeks, because I am regularly baking and switching up things.
STAY HOME, BE SMART, BE SAFE, BE A NURTURER OF LIFE, PUT ON YOUR THINKING CAP AND GATHER YOUR POSITIVE IDEAS FOR THE REGENERATION WE KNOW THAT WE NEED.
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I/Local Food am still here. It seems really ironic that Local Food/Green Dove went offline at a time when local food as a resource has become extreamly important. Folks will have to turn now to the farmers and gardeners who have been working steadily to bring local foods to communities. Many are waking up to the idea that local food security is a real issue and that this basic need is threatened in a way only imagined in science fiction. Speaking of sci-fi, I have been asked if this virus is a possible result of the chemical soup of gmo agri-business or who knows what. I only know that we are here at this crossroads, and that many have become or are becoming really aware of what foods are important to them and how they regularly access those foods.
Many have turned, (using store shelves as as my basis) to traditional staples of dried fruits, nuts, grains, legumes, seeds, oils, pastas, canned goods; simple foods of high nutritional value that can be easily stored for periods of time and useful in a variety of cooking styles.
I am grateful to every food store that is open. I wish for everyone to be safe. Wear a mask when out in the world even if you don't believe it necessary because it may save your or another person's life. I do not like wearing the mast, but when I need to shop, I wear one. Do this little thing that seems to have a huge impact.
Though not food, I am wondering why the building trades in my town are still working? I could see if they were rushing to get homes for the needy citizens, but that is not the case.
FOOD IS A NATIONAL SECURITY ISSUE
POTABLE WATER AND SHELTER ARE NATIONAL SECURITY ISSUES
Looking for Local Food Bloomington and maybe Green Dove?
(spring is almost here! Soon violets!)
When things are all sorted out, we (meaning me, has) have a new address! Local Food Information - https://localfoodinformation.net/localfood. My food post will focus more on the home table.
I am not sure if I will bring Green Dove back. I don't have the heart or the energy.
I will be posting here as a check in for Local Food as it becomes Local Food Information.
I am setting up interviews with people on the Wellness Arts - CREATIVELY BEING Chanel, and there will be a mixture of creative interest and definitely, there will be food and art and I hope song and laughter and good story!
Recipes, including the Persimmon Biscuit recipe be up with the rest of Local Food Bloomington website. In time, if I do anything, all the resource information will shift to Local Food Information.
Though not recipes, you can see my food. I welcome your questions.
I hope to get the Local Food pages up on the Local Food Information website as soon as I get the ftp sorted out.
I
have been going back and forth, and around about my food presence in
life and on the web. Local Food, for reasons of wellness, must change. I
admit that I do resist, because I fear stepping too far away from the
public pathways; not because I will be forgotten, but because it
would be lonely for me. Because of my interest, I am alone much, and
I love being around people and miss opportunities to do so because of
this disorder.
So, I am finding my way toward integrating Quilter's Comfort with Local Food into one presence so that I reduce the outflow of my energies. When all is said and done, they may have a new name. I don't know. Quilter's Comfort is shifting focus, and that seems to be moving me toward making the business wholesale and favors only; or something else. I do not have the ability to rush, so ideas will wait, and I will see how and what gets baked.
My goals, out of necessity have changed, and one thing for sure is that they
must come together or fall away.
Sometimes, I end up posting food images to my art/life page @patriciaccolemanart on Instagram.
In this letting go for wellness is the need for what I refer to as my
dome home (an environmental build). Want to know more about Turtle Dome, go to Aircrete
Builds.
Oh
Boy, it's Bee School time!! What a super school we have planned this
year. With two outstanding speakers, you can expect the school to fill
up early. Each year we max out and disappoint those that call after the
cutout. Don’t be disappointed, register early. Cost is $35 for
members and $45 for non-members.
The Bee School will be held on
February 23, 2019, at Decatur Central High School, 5251 Kentucky Avenue,
Indianapolis, Indiana 46221.
Here are the directions
to the school and hotels. Folder pickup starts at 7:00 a.m. (EST),
with the program starting promptly at 8:30 a.m. and concluding around
5:00 p.m.
With wonderful local and national speakers, super
topics, great lunch and hundreds of beekeepers that we haven’t seen
since the previous year, we seem to get bigger and better and this year
will be no exception.
For
the first time ever, we have two first time guest speakers for the
Indiana Bee School. Dr. Tom Seeley is from Cornell University, and Jeff
Pettis is a Research Scientist with Pettis and Associates. See "Our Guest Speaker" on the right for more information.
To download the paper form and mail it in, click here.
