I read this and wondered if I would be competent enough to do what you and Hubs are doing. But that is the point, isn't it? The Man Behind the Curtain wants us to be scared of everything, including ourselves, and so trains us to fear our own incapacity instead of appreciating our immense power.
All that being said, you are a pure pioneer, and settlers such as myself are sure to follow your example in one form or another, as our specific circumstances permit. I believe this because obviously, this separation of dependency and self-sufficiency the curtain boundaries is falling.
Yes, all of this. But the curtain is falling and we are all stronger than we think we are. I think we proved that to ourselves in doing this as well, that we are much more capable than we are taught to believe. To be involved in growing one’s own food and community is an empowering thing.
Of course it will depend on your local situation, but I find that a total self-sufficiency in most cases is misplaced and untenable, apart from the pure culinary gaps. Some local exchange build dependency and cooperation. To produce, say 70% of the food you eat yourself and get 25% from the local communities and the last 5% from the commercial trade is a reasonable balance in my view. In our place, we produce organic meat, vegetables, potaties, fruits, berries and pick mushrooms and berries in thw woods, and we have all kinds of processed products from them (cider, wine, cordials, sausages, tallow, preserves, pickles etc) but buy dairy from locals. Grain products are partly from the market (pasta, rice) and partly from local grain taken to a small mill or from an regional mill. Eggs is bought locally, but it is likely our next project. And then there is coffee, wine, tea.....I haven't calculated it, but I guess more than 50% of what we eat is from the farm, most of the rest is local/regional and perhaps 15% is (super)market goods. The stuff from the supermarket is almost all organic, the local food is varying, many smaller producers are not really organic. those with eggs often buy market feed and some are organic but not certified.
This is all so true and so inspiring. I admire your strength and courage in sticking to your challenge. Thank you also for your honesty in sharing your vulnerability. Love what you do, and your writing about it. I'm sure there is a book in all this... if perhaps not the time to write it! 💕
Very inspiring and admirable! We grow lots of our food here - meat and veg - and I can wholeheartedly appreciate what a challenge this must have been. We rely on lots of bought in things but I'm always thinking of ways to grow/make these things. Interested to hear what drinks you enjoyed? I'm such a tea addict. That would be my biggest challenge!
You too are an inspiration Jo, I love seeing what you’re growing and cooking and greatly admire your commitment and work ethic!
Ah, I forgot to mention in this that we allowed ourselves two “luxuries” each from the start: I had coffee and cocoa (can do a lot with those ;)) and himself being a tea addict had tea and black pepper (we can get local sea salt otherwise would have picked that as an essential).
I was struck by the similarities between Ireland and here in New Zealand. With dairy being exported and basic things like wheat not being grown in sufficient quantities. A lot of our grain comes in from Australia. If I want to buy organic grains I pretty much can't get them from New Zealand, unless I buy direct from farm (not local) and the freight costs make that untenable. Wheat gets imported from Australia because it's cheaper to import it than ship our own wheat around the country! It's a crazy world.
I really enjoyed your essay on your year of local eating, good on you!
Yes, I believe we have a similar climate - great grass growing conditions but perhaps not so great for reliable grain harvests at scale. Still crazy that it’s cheaper to import! We’re able to get small amounts of Irish organic grain and flour but very expensive too - what I pay for Irish grown whole organic oats for livestock feed with shipping from the midlands comes out the same cost as buying imported organic pelleted feed.
Laura and Grant own Feather & Bone and source whole, pasture-raised, heritage-breed meat and poultry directly from sustainable, local farms. I heard Grant being interviewed on ABC radio a good number of years ago and decided there and then to support their venture.
…The close-up shot of Princess (?) eating a strawberry is precious.
I read this and wondered if I would be competent enough to do what you and Hubs are doing. But that is the point, isn't it? The Man Behind the Curtain wants us to be scared of everything, including ourselves, and so trains us to fear our own incapacity instead of appreciating our immense power.
All that being said, you are a pure pioneer, and settlers such as myself are sure to follow your example in one form or another, as our specific circumstances permit. I believe this because obviously, this separation of dependency and self-sufficiency the curtain boundaries is falling.
Yes, all of this. But the curtain is falling and we are all stronger than we think we are. I think we proved that to ourselves in doing this as well, that we are much more capable than we are taught to believe. To be involved in growing one’s own food and community is an empowering thing.
What's insane is that teaching us to he afraid is the bedrock of society. If we'd stop heung afraid, so much would be different.
Of course it will depend on your local situation, but I find that a total self-sufficiency in most cases is misplaced and untenable, apart from the pure culinary gaps. Some local exchange build dependency and cooperation. To produce, say 70% of the food you eat yourself and get 25% from the local communities and the last 5% from the commercial trade is a reasonable balance in my view. In our place, we produce organic meat, vegetables, potaties, fruits, berries and pick mushrooms and berries in thw woods, and we have all kinds of processed products from them (cider, wine, cordials, sausages, tallow, preserves, pickles etc) but buy dairy from locals. Grain products are partly from the market (pasta, rice) and partly from local grain taken to a small mill or from an regional mill. Eggs is bought locally, but it is likely our next project. And then there is coffee, wine, tea.....I haven't calculated it, but I guess more than 50% of what we eat is from the farm, most of the rest is local/regional and perhaps 15% is (super)market goods. The stuff from the supermarket is almost all organic, the local food is varying, many smaller producers are not really organic. those with eggs often buy market feed and some are organic but not certified.
Thanks for recommending my blog btw!
Yes, I agree with this. Cooperation and trade builds resilient communities and I think the figures you give are a good balance as well.
You’re welcome, I really appreciate your work!
This is all so true and so inspiring. I admire your strength and courage in sticking to your challenge. Thank you also for your honesty in sharing your vulnerability. Love what you do, and your writing about it. I'm sure there is a book in all this... if perhaps not the time to write it! 💕
Thank you, Ali. I hope someday I might find the time and focus to put it all into a book..
Very inspiring and admirable! We grow lots of our food here - meat and veg - and I can wholeheartedly appreciate what a challenge this must have been. We rely on lots of bought in things but I'm always thinking of ways to grow/make these things. Interested to hear what drinks you enjoyed? I'm such a tea addict. That would be my biggest challenge!
You too are an inspiration Jo, I love seeing what you’re growing and cooking and greatly admire your commitment and work ethic!
Ah, I forgot to mention in this that we allowed ourselves two “luxuries” each from the start: I had coffee and cocoa (can do a lot with those ;)) and himself being a tea addict had tea and black pepper (we can get local sea salt otherwise would have picked that as an essential).
And I should add that other than that we normally just drink water anyway, and make some seasonal fermented sodas with local honey.
Yes, Island Shepherdess, I am with you on the tea. For me, it would be coffee.
It would be so hard!
I was struck by the similarities between Ireland and here in New Zealand. With dairy being exported and basic things like wheat not being grown in sufficient quantities. A lot of our grain comes in from Australia. If I want to buy organic grains I pretty much can't get them from New Zealand, unless I buy direct from farm (not local) and the freight costs make that untenable. Wheat gets imported from Australia because it's cheaper to import it than ship our own wheat around the country! It's a crazy world.
I really enjoyed your essay on your year of local eating, good on you!
Yes, I believe we have a similar climate - great grass growing conditions but perhaps not so great for reliable grain harvests at scale. Still crazy that it’s cheaper to import! We’re able to get small amounts of Irish organic grain and flour but very expensive too - what I pay for Irish grown whole organic oats for livestock feed with shipping from the midlands comes out the same cost as buying imported organic pelleted feed.
Thank you Sam, glad you enjoyed the read!
Carly ! Apologies !! 🙃
Another inspiring read Carla!
Trying my best here in Sydney — eating Australian & seasonally. Thought you both may be interested in this vid.
https://youtube.com/watch?v=9a0BBqsktAo&si=y4Mc7RBoOD4DUK2z
Laura and Grant own Feather & Bone and source whole, pasture-raised, heritage-breed meat and poultry directly from sustainable, local farms. I heard Grant being interviewed on ABC radio a good number of years ago and decided there and then to support their venture.
…The close-up shot of Princess (?) eating a strawberry is precious.
What a fantastic venture! I would be supporting them too, exactly what’s needed.
Everybody loves Princess! :)