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Tuesday, July 27, 2010
Walker Rowe Western Canon
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Friday, July 16, 2010
Why Christopher Hitchens Matters
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Why Christopher Hitchens Matters
Sphere: Related ContentTuesday, July 13, 2010
Sustainability Through the Consumption of Things Conserved
guest post by Dan Grifen
http://everythingleft.
"In other environmental issues we tell people to stop something, reduce their impact, reduce their damage." - US Ecologist Gary Nabhan
Since the beginning of the green movement, there has been a rise in the number of organizations and businesses that are doing their part in the promotion of sustainability through conservation. As human beings, we're told to reduce our carbon footprint, consume less unhealthy foods, and spend less time in the shower! But let's take a minute to step back and look at this from a different perspective; one that Gary Nabhan strongly suggests.
Gary Paul Nabhan, phD., is a Arab-American writer/conservationist whose extensive farming work in the U.S./Mexico borderlands region has made him world renowned. Specifically speaking, Nabhan is known for his work in biodiversity as an ethnobotanist. His uplifting messages and attitude towards life and culture has granted us access to multiple beneficial theories including his latest of eat what you conserve.
According to The United Nations' Food and Agriculture Organization, about three quarters of the genetic diversity of crops been vanishing over the last century and that a dozen species now gives 90% of the animal protein eaten globally. In accordance, just 4 crop species supply half of plant based calories in the human diet.
Nabhan claims that by eating the fruits and vegetables that we are attempting to conserve/save, we're promoting the granular dissemination of various plant species. But this goes beyond what we typically buy in supermarkets, particularly because of price and abundance. We must remember to try new things and immerse ourselves in the very concept of diversity. Keep in mind- the benefits of splurging for that costly fruit/vegetable supremely outweigh the cons. Not only are you promoting biodiversity and further eliminating the needs of farmers to remove rare, less purchased crops off their agenda, but you're also effectively encouraging healthier lifestyles.
Agriculturist Marco Contiero mentioned that "biodiversity is an essential characteristic of any sustainable agricultural system, especially in the context of climate change."[1] With sustainable crop efforts being lead by the CGI (Clinton Global Initiative) and the IRRI (International Rice Research Institute) the duo plans to provide a more sustainable crop that can withstand natural disasters, avoiding food shortages like Haiti is experiencing. Contiero goes on to state "We need to ensure this is the basis for the future…" – This is exactly what Doug Band, the CGI, and the IRRI are doing by engaging in sustainability efforts.
So remember, next time you're in the supermarket picking out a common varietal of navel oranges or strawberries, turn your attention to something that's a bit more exotic in nature. The same goes for salads/salad ingredients; shop outside the norm, picking spices and vegetables that you wouldn't normally incorporate into your everyday diet. During such economic downtime it isn't always easy to maintain the same level of grocery shopping intrigue, but we must also not forget that in this sundry of foods we can find fun!
Dan Grifen – Supporter of all things green and progressive.
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Sustainability Through the Consumption of Things Conserved
Sphere: Related ContentFriday, July 9, 2010
How the Vineyards Fare
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How the Vineyards Fare
Sphere: Related ContentMonday, April 12, 2010
Primavera en Virginia
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Primavera en Virginia
Sphere: Related ContentSunday, April 4, 2010
Spring Green Up
Today the relative humidity is 25% which is oddly low for Virginia which is why there is a fire hazard warning. It's 75 degrees heading up to almost 90 degrees on this the first week of April. Normally the vineyards in this part of the state break bud on around April 15 but these high temperatures could push that up a week or more thus subjecting them to hazards from late season frost--this is why I hardly have peaches on my two peach threes. This weekend I started training my two apprentices at Castleton Lake Vineyards. We finished pruning 330 vines and spread compost on each vine. At my own farm I finished pruning the 140 vines I have there. I planted two long rows of beets and leeks and set out yellow onion sets. These plants are all somewhat frost tolerant. Summer vegetables will have to wait until May 15. Inside the greenhouse I have cilantro, spinach, and arugula which overwintered plus newly germinated lettuce and more spinach which comes back year after year from seeds. I also have stinging nettle which I planted because it is high in silica and thus a good fertilizer of other plants.
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Spring Green Up
Sphere: Related ContentMonday, March 15, 2010
Cabritas en Primavera
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Cabritas en Primavera
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