Allergies run in my family. I previously had not shown any symptoms. This was my fear. I am allergic to North Carolina.
6.08.2008
It's no fun being sick
For some reason, I got sick. Don't know how, who/where it came from, or what it even was. At first I thought it was the flu (cold-like, not stomach). It didn't pass for two days. I rarely get sick and when I do, it is rough. It knocks me down and kicks me hard. Not fun. After it didn't go away for a few weeks, naturally, I was concerned. I thought it had morphed into a cold, and then moved onto a full-blown sinus infection. Although, the timing was a bit coincidental in that this time in NC is when the dreaded yellow pine pollen rains from the sky. You have to use your windshield wipers to disperse the distinct granules from your front window in order to begin your drive. It covers everything in sight, so don't forgot to bring in your clothes from the drying line as they will all be a lovely shade of yellow.
Support Your Local Farmers!
Pre-reading instructions: This post contains interactive links to some websites. Please feel free to click and discover! This will be a common occurrence in future blogs as well, for how do we learn if we do not share ?
On a weekly basis I get an email summary from the Climate Crisis Coalition (I know, a lot of doom and gloom business, but how are we going to change the world if we are ignorant?)
This posting below really rang true with mine and Joseph's passions right now. It should be a focus for all of us. The only way to make change is to support local foods, local farms, buy organic when possible, and plant your own garden. One of the most patriotic things you can do is to have your own garden and provide some of your own food. Eating from your own garden also lessens the crunch on your bank account. You also know exactly what sort of chemicals or additives you use on your produce (I recommend not using any, just some manure, vermicompost(the website isn't mine, although it's coming!), and a good organic leaf mulch). Count how many fruits, vegetables, and other daily staples (and unnecessary calories added to our bodies) are from a different country. Herbicides, pesticides and fungicides that have been banned for decades (remember DDT?) are still being used in these countries. Join a Community Supported Agriculture program/farm in your area. They will deliver a box of fruits and veggies that are in season to your doorstep. Join the Slow Food Movement. Shop at your local farmer's market. Eat in season and eat a diverse range of foods and food groups. Your body is a temple. Eat to Live, not Live to Eat.
Take Note, Rome: Loss of Biodiversity and Sustainable Farming Practices Are Big Contributors to Hunger. Commentary by Gonzalo Oviedo, BBC News, June 2, 2008.
"We have a global food crisis... Unsustainable agricultural policies and technologies, inequitable trade rules, agricultural subsidies that distort the markets, and the systematic marginalization of small producers lie at the heart of [it]... [along with] chronic under-investment in agriculture in developing countries, and a real neglect of the basic premise that ecosystems have to be in good shape... The... massive expansion of agriculture [over the past 50 years]... has left us with 60% of all ecosystem services degraded, accelerated species extinction, and huge loss in genetic diversity. Currently, four plant species -- wheat, maize, rice and potato -- provide more than half of the plant-based calories in the human diet, while about a dozen animal species provide 90% of animal protein consumed globally. We have already lost three-quarters of the genetic diversity of agricultural crops. As the agricultural frontier has expanded, those farmers previously dependent on [more diverse crops] have converted to cash crops. As traditional varieties and breeds die out, so too do the traditional knowledge and practices of local farmers. Those same practices could now be critical in adapting to climate change." Gonzalo Oviedo is senior advisor on social policy with the International Union for Conservation of Nature (formerly the World Conservation Union).
My boss has just published his second book and it talks about just this concept. It is called "Small is Possible: Life in a Local Economy." Check it out here. Amazing. Inspiring.
We live the way we want to, in hopes that someone else will notice and ask why we are so happy. It is, then, that we will tell them.
2.16.2008
She's got worms!
So, today I taught my first ever worm workshop. Well, actually co-taught. Brian Rosa is our local "worm wrangler" (from NC Department of Environment and Natural Resources Department of Pollution Prevention and Environmental Assistance). He specializes in organics recycling, specifically in vermiculture (using worms to compost organic waste). I assisted him in bringing together a four hour intensive on vermiculture in the home. At the end of the day, people left with a small worm bin complete with a half pound of worms to process all their kitchen/garden waste produced in their home.
In the greenhouse we built, we have the first permitted vermiculture project in North Carolina. That's a big deal. There are other operations that exist in the state but do not have the proper permits to allow them to market and sell their end product in accordance with state guidelines. It's very exciting and I try to hold the project to a high standard to maintain that sort of prestige that comes with being 'the first' in anything.
So, on this glorious day we held our worm workshop. Thirty eager bodies absorbed as much as they could on composting basics and worm care-taking. An excellent time was had by all. Brian did a fantastic job with the presentation. It is part of his job description to go around and do these talks so he has done the same spiel hundreds of times. I hope to be able to get to that point. Here is a link to photos from the event (it also goes to a flier for our next workshop coming up on April 5th):
http://gallery.mac.com/tschwerin#100176
Can't wait until the next workshop!
In the greenhouse we built, we have the first permitted vermiculture project in North Carolina. That's a big deal. There are other operations that exist in the state but do not have the proper permits to allow them to market and sell their end product in accordance with state guidelines. It's very exciting and I try to hold the project to a high standard to maintain that sort of prestige that comes with being 'the first' in anything.
So, on this glorious day we held our worm workshop. Thirty eager bodies absorbed as much as they could on composting basics and worm care-taking. An excellent time was had by all. Brian did a fantastic job with the presentation. It is part of his job description to go around and do these talks so he has done the same spiel hundreds of times. I hope to be able to get to that point. Here is a link to photos from the event (it also goes to a flier for our next workshop coming up on April 5th):
http://gallery.mac.com/tschwerin#100176
Can't wait until the next workshop!
12.20.2007
73rd Firing of the Kiln (December 2007)
We all get really excited, nervous, anxious, stressed, etc. around this well-planned, yet spontaneous and unpredictable, event. The potters create their artistic wares during the three months leading up to the firing. Cups, bowls, pitchers, and plates are extruded from the muted colors of earth. Each new day brings forth a vision of what is to be made (with guidance from Mark - the master potter).
Wood is cut and stacked according to size. The next two weeks they finish up their decorations and begin packing the kiln, taking up to one week to do so. Pots are strategically placed within the body of the beast so as to take advantage of the designs that come forth from the flames and wood ash. This is the most well-meditated process of the firing. Pots up front become gnarly and covered in ash, pots on the sides receive a lot of kisses from the flames and pots in the back get soft tones of warmth.
The kiln is then sealed and the firing begins! It involves three days of constant wood stoking. Initially, only one person is in control of the wood entering the kiln. It then, eventually, builds to up to four people stoking all parts of the kiln. This continues on all-day, all-night until the desired temperature has been attained throughout the whole kiln. This can be a difficult task, especially with large kilns such as Mark's. They have ended firings as late as midnight and 1 am the day after they were supposed to end. All the potters are exhausted, covered in ashes and smell of wood smoke and sweat. All for the sake of making a beautiful piece of art.
That following weekend is the sale. This sale in particular is actually part of the Chatham County Studio Tour where up to 100 artists showcase their wares in their studios. This is a two-weekend event. In Mark's case, a majority of the pots are sold during that first day (saturday), with not much to spare for the sunday and weekend#2 arrivals. For those who are just out to look at the goods made by the fabulous, local artist it is advised to come that first Saturday. Otherwise, you miss out on seeing the intricate lines and shapes that Mark's work has become known for.
Chaos ensues at the first saturday of the kiln sale. It is frantic, people are not shy about getting what they want, it makes for a long day for all involved. This happens three times a year and each one seems to arrive so quickly. The next sale is in May. The potters get a longer break, a time to unwind, settle in to the time that is winter, and really work the brain into generating new and fantastic ideas to be presented in the coming year.
Wood is cut and stacked according to size. The next two weeks they finish up their decorations and begin packing the kiln, taking up to one week to do so. Pots are strategically placed within the body of the beast so as to take advantage of the designs that come forth from the flames and wood ash. This is the most well-meditated process of the firing. Pots up front become gnarly and covered in ash, pots on the sides receive a lot of kisses from the flames and pots in the back get soft tones of warmth.
The kiln is then sealed and the firing begins! It involves three days of constant wood stoking. Initially, only one person is in control of the wood entering the kiln. It then, eventually, builds to up to four people stoking all parts of the kiln. This continues on all-day, all-night until the desired temperature has been attained throughout the whole kiln. This can be a difficult task, especially with large kilns such as Mark's. They have ended firings as late as midnight and 1 am the day after they were supposed to end. All the potters are exhausted, covered in ashes and smell of wood smoke and sweat. All for the sake of making a beautiful piece of art.
That following weekend is the sale. This sale in particular is actually part of the Chatham County Studio Tour where up to 100 artists showcase their wares in their studios. This is a two-weekend event. In Mark's case, a majority of the pots are sold during that first day (saturday), with not much to spare for the sunday and weekend#2 arrivals. For those who are just out to look at the goods made by the fabulous, local artist it is advised to come that first Saturday. Otherwise, you miss out on seeing the intricate lines and shapes that Mark's work has become known for.
Chaos ensues at the first saturday of the kiln sale. It is frantic, people are not shy about getting what they want, it makes for a long day for all involved. This happens three times a year and each one seems to arrive so quickly. The next sale is in May. The potters get a longer break, a time to unwind, settle in to the time that is winter, and really work the brain into generating new and fantastic ideas to be presented in the coming year.
Subscribe to:
Posts (Atom)
