Cundir and Aprovechar

Traditional peoples have traditional words  to describe a way of life we’ve forgotten. I’m fluent in Spanish and learned two words my year in Spain in 1966 that aren’t in US English. Cundir and Aprovechar. Cundir means to make something last, go far. In English it might be something like the old Maxwell House Coffee ad ‘good to the very last drop.’ I remember visiting a couple devoted to peace and to the legacy of

Transforming our relationship with food

I just posted the below on my Your Money or Your Life blog about what I’m doing over here on my 10 mile diet blog. I want to share it with you as a piece of my learning. If you haven’t read Your Money or Your Life some of it might not make perfect sense to you – but it will make sense in terms of my discoveries reported on this blog. It’s called: Transforming

Zackers and Zookies

I’m here before bed eating some zookies while I write this post. I had zackers earlier today with some goat cheese, but I felt like a bit of sweet tonight. Say what? In my search for crunch I learned that you could dehydrate Zucchini and have something like a chip, or as much like a chip as I am going to get for a month. Fortunately the Source of all Goodness, the voice of god

Local food at the local market

I stopped by the Star Store (our Langley grocery store) to get a movie and tantalized myself by cruising the aisles to see if there was anything this 10-miler could eat, drink, wear, use, slather on my body, whatever. In fact, no. Stunning really that nothing was truly local, or at least that I could tell , with two exceptions and one almost ran. The Star Store stocks honey from Island Apiaries in Freeland (within

God at Good Cheer – Jars for a 10 mile winter

God speaks to each of us in a language we can hear. For me, it’s what shows up at Good Cheer, our Langley Thrift Store. I have such an uncanny ability to find whatever I or anyone else is looking for – if we really need it – at this variety store of everything used.And shopping there supports the food bank. Sweet. Yesterday it gave me a pannier for my new electric bicycle (more later

My kingdom for a cracker

My friends Eric and Britt have long dreamed of creating a sustainability research and education center. Two years ago we almost bought a farm together, but I ended up in my house in town and they bought 3 1/2 acres in the Maxwelton valley. In no time at all they have fruit trees, gardens, ducks, chickens… and an very small wheat patch (couldn’t call those 5 rows a field). I visited them today and Eric

Global and glocal food systems

This morning while making my now habitual (how quickly habits can change) breakfast of Tricia eggs, onions, tomatos and my 10-feet backyard zukes, I heard a story on Democracy Now about the food riots in Mozambique. Wheat prices soared due to crashing supplies, prices went up and people could no longer cope. Thirteen people died when police apparently ran out of rubber bullets and started using real ones. I listen to Democracy Now most days.

My bucket list… as in what I WANT in my bucket

Tricia’s first delivery was in a bucket, so I’m gonna talk about my bucket list. Rounding the bend into week two and my little Mary Sunshine is getting a bit wilted. Everything is nourishing. Everything is delicious. And it’s all really plenty. BUT I’ve been stressed these last few days with the launch of my teleclasses for the Fall and I have to admit that feeling crunched… I want crunch. Snappy crackers. Tamari almonds. Toast.

Good for you? Bad for you?

I’ve lost 2 pounds. Honestly, I don’t miss them, but I’ve wondered if this 10milediet would fatten me up or slim me down or neither. Since the only carbs that grow – to my knowledge – in my 10 miles are potatoes, perhaps it’s just that. No crackers, toast, rice, pasta. That alone would account for those two evaporated pounds. But wait. I AM eating foods that in my striving to lost weight are big

5 Days but who’s counting!

If you can’t read it, here’s what it says: We did it! After all this talk since July 4 10 Mile Diet will start. Yahoo! Here’s the first box of veggies and stuff. We can tweak the amount (more or less) as the weeks progress. This should give you a good start. Some things like 3 turnips and overgrown green beans i threw in hoping you could put to use. Comments and suggestions will be

Hand made butter and cheese

Wealth on a 10-mile diet turns out to be butter and cheese. We all need fat. In our food, not on our bodies. The butter I made myself (well, the cow made the fat, but I processed it) and the cheese was made by my neighbor’s daughter from this morning’s goat milking. They said all you had to do is put real cream (not pasteurized) into a jar and shake it and an upper body

Relational eating

As I chopped my veggies and meat for lunch, I thought we could call this 10 miles diet “relational eating”. I know everyone who raised this food. I even “know” so to speak the little sisters of the beef I’m eating. I’ve looked them in the eye and the family that raises them. I cut the london broil in thin slices and sauted it in olive oil, garlic and basic. 16 ounces package weight ended

10-mile dieter (moi) at a 100-mile diet potluck

Oh, less than 24 hours in and I was sooooo tempted to cheat at the Transition Whidbey potluck on local eating. Everyone tried for local dishes but most would get an E for effort in my 10-mile world. Maybe that squash was local but the mozzarella certainly The wasn’t. The zucchini chocolate cake (drool) was made with homegrown zukes, but the chocolate sure wasn’t from anyone’s backyard on this continent. So I ended up eating…

Morning Tea on a 10-Mile Diet

When I got home late last night, Tricia had put my first food in my fridge. Talk about service. And a loving note on my counter. I woke full of curiosty. How will this go? The first challenge out of the gate: milk for tea. I haven’t set up my weekly half gallon from my local cow yet. I don’t expect Tricia-like deliveries. I do need go right to the source, so to speak. This

10-mile Diet Redux – a month of daily posts from September 2010

Starting tonight and running through publication of Blessing the Hands that Feed Us, I am re-posting my daily blog from the 10-mile diet. Those of you who have subscribed to this blog will get it every morning in your Inbox. Others may find it on my Vicki Robin Facebook page. Or you might stumble here unwittingly, thinking you would find dinnertime graces  or recipes. Hope you sit down and stay a while if so. In

A big aha! about relational eating

One day last month a friend sent 4 photos electronically, asking my opinion on which would best illustrate an article about the new local food movement. I kept flipping between them, wondering what was wrong. A bowl of oatmeal lit like a Vermeer. A rustic board with fresh vegetables and bread. A stew pot with vivid vegetables. A garden where people were eating around a picnic table. Can you tell what bothered me? 3 of

Relational Foodsheds?

What is it, really, that I am up to with my current work? Don’t you ask that yourself? Where is this leading me? What has me so in its grip? Relational eating is one part – the personal, spiritual, embodied, earthy self-as-eater. Community food systems, or as I say in my new book, complementary food systems, seems to be part two – but I’m still groping for what that really means. When you do a