Grace Lee Boggs and a Culture of Resourcefulness

Want to be moved and inspired? Please take 2 minutes and read the transcript below of Grace Lee Boggs on Democracy Now yesterday in which  she speaks with Amy Goodman about themes I’ve also lived and taught for years – that as we let go of consumerism and “job-ism” we recognize our most potent resources are our creativity and our community. I’ve highlighted my zingers. And this is precisely what I want to share in

Resilience Resourcefulness Empathy

I just read a super inspiring article by Michael Sammet that wraps resilience, resourcefulness and empathy together in one narrative of creative, collaborative adaptation to the BIG changes upon us. Just my cup of tea, so to speak, since I just finished teaching “resourcefulness” as a teleclass and will teach live at Schumacher College May 31-June 4. I especially like how Sammet defines his terms. Resilience in design “means creating objects, templates and platforms

Oil Fat & Enough

Has it ever occurred to you, as it just did to me, that there is a similarity between oil for our cars and oil in our diets? We tend to over-consume both. Even if our butts get fatter or our wallets get thinner, we just can’t resist the power packed energy source called OIL. Both are such rich fuels, and both are so tempting that it’s hard to stop. We are hard wired to go

Blessing the Hands that Feed Us

Would you believe I just made a deal to write a new book – on food? What does food have to do with money? Everything, really, because both “feed” us what we need to survive, though money is one step removed and buys more than a full belly. Also our relationship with food and our relationship with money have so much in common – cultural assumptions, personal psychology, trying to fill spiritual needs materially, capacity

From this day forward…

OMG. I still have so much to tell you. About my new food rules. About a Mr. Potato-mouth (a guy eating only potatoes for 60 days). About what I just learned at a Green Energy Fair from local farmers about policies that help and those that hinder local food systems flourishing. About the skinny on phat (our food-system related love-hate relationship with our weight that rises and falls like the tides.) About our global eating

For richer and poorer – new stats on the wealth gap

A story on NPR this morning on the growing gap between the wealthy and the rest of us in the United States, equaled only by the gap in the 1920’s. The 400 people on Forbes magazine’s list of the richest Americans saw their combined net worth climb 8 percent this year. The good news for the wealthy comes as the poverty rate has reached a 15-year high and unemployment remains stuck near 10 percent. “They” say

10-mile diet minus 2 hours

Today has felt a bit like being on a conveyor belt heading off a cliff. Or like a prisoner eating her last meal. Despite how prepared I am for my 10-mile diet experiment, i’ve found myself scarfing what by midnight will be untouchables until October 1. To wit: soft ice cream cone soup with about 20 ingredients (billed as organic but where did that oregano grow?) one of those greasy roast chickens from the supermarket

Is my fridge local?

What to do with what I have in my fridge. I’m not buying new food and eating through what is there, but do I toss, give away or just eat the few things remaining: celery, red pepper, 2 oranges, an avocado, milk, etc. Some can be frozen for later, some will live forever in any fridge (mayo, pickle relish), some might be nice enough that others would take it – but how hard ball do

Local minus 3

August 29. In three days i’ll start my 10-mile diet. 80% of my food from Tricia Beckner’s farm (or my backyard). 10% within 10 miles of my home, 10% exotics (from beyond my 10-mile circle of eating. I actually started to feel a little desperation. Will I have enough? Visions of steamed kale and zukes and boiled tiny potatos danced in my head. But in fact, the last few days I’ve gotten my 20% non-Tricia

10% Exotics

Tricia Beckner will soon bear the burden of feeding me for a month. Starting September 1 we’re doing our 10 Mile Diet which began as her search for a guinea pig who would agree to eat solely from her market garden/homestead for a month. She has veggies galore plus some eggs and is willing to butcher a couple of chickens. I’m game – so to speak since we are talking about ‘birds.’ But I negotiated