Saturday, May 29, 2010
Saturday, May 22, 2010
First 14 days: What I've found in season (so far)
Much more to come as my wandering and research continues...
Mangos (L. Mangifera indica) Cool nerd note: Mango comes from the same family (Anacardiaceae) as Cashew, Sumac and the notorious 'Poison Ivy'. Although I see a mango and immediately think of the ocean and lands of the various Caribbean islands, there are quite a few varieties of mangoes and they come from all over the world. Mangoes are native to India and remain the highest producer with literally hundreds (I've read over 1000+) of cultivars. For instance, I've heard Australia grows eight (8) different varieties. That's enough to get me over my discomfort of all the things on that bloody island/continent/country that can kill us there. Off topic, but did you know they have the highest number of poisonous snakes and spiders in the world? And apparently, there are times of the year that humans are advised NOT to go to the beach because sharks tend to frequent the shallow waters during specific periods. Ugh.
Uncool. Anyway, back to happier thoughts of sweet and lovely morsels of heaven (a.k.a. mangoes)...here in the Caribbean, we have the following cultivars:
Amélie, Black (blackie), Bombay, Dou-douce, East Indian, Graham, Haden, Julie (St.Julian also called 'Julian'), Long, Madame Francis, Rose, Paywe (sp?), Spice-Box, and Starch. <>
Soon to harvest...Golden Apple (L. Spondias mombin) This is not the same as North American yellow coloured or golden apple found in common grocery stores. This is another tropic fruit that is (a) native to the Caribbean and (b) known by many different names: Ashanti plum, Spanish plum, Yellow mombin, gully or hog plum. This oblong fruit has a
yellow-orange, when ripe, leathery skin and a thin layer of pulp. The seed is surrounded by a tough, prickly membrane.
Benefits: The pineapple flavor varies from sweet to acidic and is considered a good source of vitamin C. This tree bears
fruit once a year, in fall and winter.
Breadfruit (L. Artocarpus altilis) A member of the Mulberry family (Moraceae). I know one this well. I've had it many times in my childhood...and hated it. As an adult, I'm willing to seek out new experiences and perhaps find a preparation method that can make this suitable to my palette. I recently saw a few on the ground near the beach house I was chilling at with a friend. It reminded me that I should try it again. The grapefruit-sized ovoid fruit has a rough surface, and each fruit is divided into many achenes, each achene surrounded by a fleshy perianth and growing on a fleshy receptacle
When fully ripe it is sweetly fragrant with a somewhat soft, cream to yellow colored, pasty interior. At this ripened stage, breadfruit may be eaten as a fruit or under ripe as a vegetable.
Benefits: A single tree produces up to two hundred or more fruits per season and fruits more or less continuously year round, but there are two or three main fruiting periods. The main ripening season is May to July or September.Breadfruit is roughly a quarter carbohydrates and three quarters water. It has an average amount of vitamin C and small traces of minerals such as potassium and zinc and vitamins B1.
Avocado (L. Persea americanac) - in Barbados, some people call them 'Pears'. Other names throughout the Caribbean are: 'Butter Pears' or 'Alligator Pears'. Avocados are climacteric meaning the fruit matures on the tree butripens off the tree. They are of the same family as camphor, cinnamon and bay leaf.
Benefits: An average avocado tree produces about one hundred and twenty avocados, normally from May through to February, annually and fruits year-round. The fruit is not sweet but distinctly yet subtly flavored and has an unusually high amount of fat (fifteen percent) which is primarily monosaturated. An avocado also contains the highest concentration of dietary fiber of any fruit, it is rich in vitamin B, E and K, and has up to sixty percent more potassium than bananas.
Mangos (L. Mangifera indica) Cool nerd note: Mango comes from the same family (Anacardiaceae) as Cashew, Sumac and the notorious 'Poison Ivy'. Although I see a mango and immediately think of the ocean and lands of the various Caribbean islands, there are quite a few varieties of mangoes and they come from all over the world. Mangoes are native to India and remain the highest producer with literally hundreds (I've read over 1000+) of cultivars. For instance, I've heard Australia grows eight (8) different varieties. That's enough to get me over my discomfort of all the things on that bloody island/continent/country that can kill us there. Off topic, but did you know they have the highest number of poisonous snakes and spiders in the world? And apparently, there are times of the year that humans are advised NOT to go to the beach because sharks tend to frequent the shallow waters during specific periods. Ugh.
Uncool. Anyway, back to happier thoughts of sweet and lovely morsels of heaven (a.k.a. mangoes)...here in the Caribbean, we have the following cultivars:
Amélie, Black (blackie), Bombay, Dou-douce, East Indian, Graham, Haden, Julie (St.Julian also called 'Julian'), Long, Madame Francis, Rose, Paywe (sp?), Spice-Box, and Starch. <
Soon to harvest...Golden Apple (L. Spondias mombin) This is not the same as North American yellow coloured or golden apple found in common grocery stores. This is another tropic fruit that is (a) native to the Caribbean and (b) known by many different names: Ashanti plum, Spanish plum, Yellow mombin, gully or hog plum. This oblong fruit has a
yellow-orange, when ripe, leathery skin and a thin layer of pulp. The seed is surrounded by a tough, prickly membrane.
Benefits: The pineapple flavor varies from sweet to acidic and is considered a good source of vitamin C. This tree bears
fruit once a year, in fall and winter.
Breadfruit (L. Artocarpus altilis) A member of the Mulberry family (Moraceae). I know one this well. I've had it many times in my childhood...and hated it. As an adult, I'm willing to seek out new experiences and perhaps find a preparation method that can make this suitable to my palette. I recently saw a few on the ground near the beach house I was chilling at with a friend. It reminded me that I should try it again. The grapefruit-sized ovoid fruit has a rough surface, and each fruit is divided into many achenes, each achene surrounded by a fleshy perianth and growing on a fleshy receptacle
When fully ripe it is sweetly fragrant with a somewhat soft, cream to yellow colored, pasty interior. At this ripened stage, breadfruit may be eaten as a fruit or under ripe as a vegetable.
Benefits: A single tree produces up to two hundred or more fruits per season and fruits more or less continuously year round, but there are two or three main fruiting periods. The main ripening season is May to July or September.Breadfruit is roughly a quarter carbohydrates and three quarters water. It has an average amount of vitamin C and small traces of minerals such as potassium and zinc and vitamins B1.
Avocado (L. Persea americanac) - in Barbados, some people call them 'Pears'. Other names throughout the Caribbean are: 'Butter Pears' or 'Alligator Pears'. Avocados are climacteric meaning the fruit matures on the tree butripens off the tree. They are of the same family as camphor, cinnamon and bay leaf.
Benefits: An average avocado tree produces about one hundred and twenty avocados, normally from May through to February, annually and fruits year-round. The fruit is not sweet but distinctly yet subtly flavored and has an unusually high amount of fat (fifteen percent) which is primarily monosaturated. An avocado also contains the highest concentration of dietary fiber of any fruit, it is rich in vitamin B, E and K, and has up to sixty percent more potassium than bananas.
First 14 days: What I've learned in and about Barbados (so far)
About Barbados
* First thing to know when you read any of my notes about or from Barbados, is that Bim = Barbados. Bimshire is the old British name for Barbados, at least from what I've been told. 'Bim' is a short name used by locals and other islands to refer to Barbados.
* People from or of the island are most often referred to as, 'Bajans'. Phonetically pronounced 'BAY-zhun'. Others refer to them as 'Barbadians', which I find clumsy and awkward of the mouth. Yeah, yeah I know there are the ACTUAL Bajan Islands far far away from here but I don't care right now. My family calls this place home, so I'm sticking with 'Bajan'.
* Bim's stats:
> 14 miles wide by 21 miles long / 34 kilometers long by 23 kilometers wide.
> West is the Atlantic ocean and East is the Caribbean Ocean
> Is outside the principal hurricane belt.
> Portuguese were the first to colonize, then 1625 British colonized.
> Highest literacy rate in the Caribbean.
* As I've heard from a few locals, we (the island) get laughed at when people talk about the hills here. People say we are flat like a pancake. There are a few nice points throughout the island where one can enjoy a nice view. But, compared to other islands like Jamaica and Dominica where there are mountains. There is a positive to having a flatland - I'd imagine it makes it prime real estate for farming. Especially sugar cane.
* Barbados is unique because it is one of the few, if not the ONLY, Caribbean island NOT created by volcano. It is make of coral. The island coral is not soft as would be imagined. Once it dies, its skeleton remains and organic matter covers the surface and it become soil suitable for planting.
* Growing up in North America, as well as other places, I was taught that the original inhabitants of the land used hard stone to make tools. Due to the geographic composition of this island, there were none to be found. People would make their tools out of items found on land (like bamboo sticks, pineapple twine, etc.) and items from the sea, such as seashells. (Thanks to the Barbados Historical Museum)
* The fruit that has caused me so much confusion while communicating with fellow Caribbeans and South Americans, has more names that I thought. While trying to describe one of my favourite fruits to my fellow foodie back in Chicago, Kevin - I told him about how what we call, 'Ackee' in Barbados and St.Lucia is also called 'Ginnup' in other islands, like Jamaica. I also remember the camera man from Mayor Daley's office telling me about what he called,'Quenepa' - I believe he was Puerto Rican or from the Dominican Republic. Then, while also trying to explain to this Columbian dude about this fruit - which he also didn't recognize by my description - Kevin send me a pic from the all-amazing Wikipedia. That's it!!! I showed it to my Columbian friend, who immediately exclaimed, "Oh! That's Mamoncillo!"
So the names collected to date are as follows:
> Ackee - Barbados and St.Lucia
> Ginnups/Gineps or even Skinnips (spelling seems to vary) - Jamaica
> Quenepa - Puerto Rico
> Mamoncillo - Parts of South America, Columbia
> Chenet - Trinidad & Tobago
> Limoncillo or Spanish Lime - Dom. Republic
> Other names include: Guayo, honeyberry, bullace plum, kanappy, kenet, macao
> LATIN/Scientific Name: Melicoccus bijugatus
* There has been and remains to be a serious drought in the Caribbean.
From what I've heard, Dominica is the least affected due to their geographic landscape.
Locals have told me that there was a time when the weather used to get as hot as it does now but would cool down at night. One local elder told me, sometimes a cool breeze would come through it would make some nights cold. So much so that it they would barely want to put their feet on the floor. Now, those days are long gone. They say the seasons are affected and the produce and fruits arrive later that they use to, and in much smaller quantities than they used to, if at all.
They tell me stories about how the days start off as early as 7am in the 80s and still by midnight it cools to 75 degrees. This was exactly what I told a friend in Miami last night. I love the heat, but breaks from it are appreciated. I have a whole new respect for south India.
* And, for my personal note - my mosquito repellent isn't working. But, I shall overcome.
Last year, while doing my Chicago Botanic Garden internship outdoors in different areas of the city, I tested my experiments with essential oils and making my own oil moisturizer and deodorant. I didn't realize until the end of the summer that is was the first year I wasn't being eaten alive by those hateful little spawn of Satan (READ: mosquitoes). The ones here aren't as large and obvious as what I've known from New York, Chicago or Toronto. They look more like gnats but their bite produces the same frustrating, itchy-till-its-sore swollen mound. After some quick research, I learned the scents I was attracted to for other reasons, were also beneficial in repelling insects. Yay for me.
Without much foresight, I gave away about $150 of essential oils in an effort to be efficient with my space during packing for this trip and thinking I would be in a tropical country - so, it should be relatively easy for me to find natural remedies for mosquitoes or at least to replace what oils I have.
Not so much.
I checked a few websites to find simple, natural mosquito repellents and proceeded to hunt them down up arrival. I purchased lemongrass and ylang ylang oil. Lemongrass, is one that appeared in a few lists and ylang ylang oil is one I've had for a while and enjoyed the fragrance.
After 4 days of testing different amounts cut with sunflower seed oil and about 15 bites all over my person, including a few in places they had no business biting, it wasn't working.
Unfortunately, I only vaguely remember what I used last year that was so successful.
I do recall a few very small amount of Cinnamon oil being added to a few homemade skin care/moisturizers. I also believe Chamomile, Lavender in one. Others used geranium oil/rose geranium, sweet orange or lemon. So, just before I commence week 2 in Barbados, I am going to see if I can stock up or even make my own concoctions without putting out the big dollars for the essential oils.The prices here are nearly double what they cost in Chicago or Toronto. Par example, lemongrass essential oil cost $30 BDS for the same small glass bottle. Most of the others I used regularly ranged between $35 BDS and $60 BDS each. Even with the exchange ($1 BDS = $2 USD) it's still steep if I am living without an income. Ylang ylang, in contrast, grows here and cost me less than $10 BDS. A few, if not many, were made/processed here on the island.
Whatever, I have to learn it and I am grateful for the practice because I need to get this right and fast. As my trip proceeds, I will get further and further into less commercially-endowed lands where finding such items will become increasingly difficult to purchase. At least until I get to Australia. (Barbados is, if not THE wealthiest, one of the wealthiest islands in the Caribbean. Our dollar is very strong.).
My next recipe to test (for mosquito repellent) will try: cloves, bay leaves, cinnamon oil and lemon oil. I haven't decided ratios or combination as yet. But I will try it with the fresh or dried plants before investing in the essential oils. Sunflower oil or Vodka (non-greasy alternative) will be my base.
I'll let you know how that works.
:s:
* First thing to know when you read any of my notes about or from Barbados, is that Bim = Barbados. Bimshire is the old British name for Barbados, at least from what I've been told. 'Bim' is a short name used by locals and other islands to refer to Barbados.
* People from or of the island are most often referred to as, 'Bajans'. Phonetically pronounced 'BAY-zhun'. Others refer to them as 'Barbadians', which I find clumsy and awkward of the mouth. Yeah, yeah I know there are the ACTUAL Bajan Islands far far away from here but I don't care right now. My family calls this place home, so I'm sticking with 'Bajan'.
* Bim's stats:
> 14 miles wide by 21 miles long / 34 kilometers long by 23 kilometers wide.
> West is the Atlantic ocean and East is the Caribbean Ocean
> Is outside the principal hurricane belt.
> Portuguese were the first to colonize, then 1625 British colonized.
> Highest literacy rate in the Caribbean.
* As I've heard from a few locals, we (the island) get laughed at when people talk about the hills here. People say we are flat like a pancake. There are a few nice points throughout the island where one can enjoy a nice view. But, compared to other islands like Jamaica and Dominica where there are mountains. There is a positive to having a flatland - I'd imagine it makes it prime real estate for farming. Especially sugar cane.
* Barbados is unique because it is one of the few, if not the ONLY, Caribbean island NOT created by volcano. It is make of coral. The island coral is not soft as would be imagined. Once it dies, its skeleton remains and organic matter covers the surface and it become soil suitable for planting.
* Growing up in North America, as well as other places, I was taught that the original inhabitants of the land used hard stone to make tools. Due to the geographic composition of this island, there were none to be found. People would make their tools out of items found on land (like bamboo sticks, pineapple twine, etc.) and items from the sea, such as seashells. (Thanks to the Barbados Historical Museum)
* The fruit that has caused me so much confusion while communicating with fellow Caribbeans and South Americans, has more names that I thought. While trying to describe one of my favourite fruits to my fellow foodie back in Chicago, Kevin - I told him about how what we call, 'Ackee' in Barbados and St.Lucia is also called 'Ginnup' in other islands, like Jamaica. I also remember the camera man from Mayor Daley's office telling me about what he called,'Quenepa' - I believe he was Puerto Rican or from the Dominican Republic. Then, while also trying to explain to this Columbian dude about this fruit - which he also didn't recognize by my description - Kevin send me a pic from the all-amazing Wikipedia. That's it!!! I showed it to my Columbian friend, who immediately exclaimed, "Oh! That's Mamoncillo!"
So the names collected to date are as follows:
> Ackee - Barbados and St.Lucia
> Ginnups/Gineps or even Skinnips (spelling seems to vary) - Jamaica
> Quenepa - Puerto Rico
> Mamoncillo - Parts of South America, Columbia
> Chenet - Trinidad & Tobago
> Limoncillo or Spanish Lime - Dom. Republic
> Other names include: Guayo, honeyberry, bullace plum, kanappy, kenet, macao
> LATIN/Scientific Name: Melicoccus bijugatus
* There has been and remains to be a serious drought in the Caribbean.
From what I've heard, Dominica is the least affected due to their geographic landscape.
Locals have told me that there was a time when the weather used to get as hot as it does now but would cool down at night. One local elder told me, sometimes a cool breeze would come through it would make some nights cold. So much so that it they would barely want to put their feet on the floor. Now, those days are long gone. They say the seasons are affected and the produce and fruits arrive later that they use to, and in much smaller quantities than they used to, if at all.
They tell me stories about how the days start off as early as 7am in the 80s and still by midnight it cools to 75 degrees. This was exactly what I told a friend in Miami last night. I love the heat, but breaks from it are appreciated. I have a whole new respect for south India.
* And, for my personal note - my mosquito repellent isn't working. But, I shall overcome.
Last year, while doing my Chicago Botanic Garden internship outdoors in different areas of the city, I tested my experiments with essential oils and making my own oil moisturizer and deodorant. I didn't realize until the end of the summer that is was the first year I wasn't being eaten alive by those hateful little spawn of Satan (READ: mosquitoes). The ones here aren't as large and obvious as what I've known from New York, Chicago or Toronto. They look more like gnats but their bite produces the same frustrating, itchy-till-its-sore swollen mound. After some quick research, I learned the scents I was attracted to for other reasons, were also beneficial in repelling insects. Yay for me.
Without much foresight, I gave away about $150 of essential oils in an effort to be efficient with my space during packing for this trip and thinking I would be in a tropical country - so, it should be relatively easy for me to find natural remedies for mosquitoes or at least to replace what oils I have.
Not so much.
I checked a few websites to find simple, natural mosquito repellents and proceeded to hunt them down up arrival. I purchased lemongrass and ylang ylang oil. Lemongrass, is one that appeared in a few lists and ylang ylang oil is one I've had for a while and enjoyed the fragrance.
After 4 days of testing different amounts cut with sunflower seed oil and about 15 bites all over my person, including a few in places they had no business biting, it wasn't working.
Unfortunately, I only vaguely remember what I used last year that was so successful.
I do recall a few very small amount of Cinnamon oil being added to a few homemade skin care/moisturizers. I also believe Chamomile, Lavender in one. Others used geranium oil/rose geranium, sweet orange or lemon. So, just before I commence week 2 in Barbados, I am going to see if I can stock up or even make my own concoctions without putting out the big dollars for the essential oils.The prices here are nearly double what they cost in Chicago or Toronto. Par example, lemongrass essential oil cost $30 BDS for the same small glass bottle. Most of the others I used regularly ranged between $35 BDS and $60 BDS each. Even with the exchange ($1 BDS = $2 USD) it's still steep if I am living without an income. Ylang ylang, in contrast, grows here and cost me less than $10 BDS. A few, if not many, were made/processed here on the island.
Whatever, I have to learn it and I am grateful for the practice because I need to get this right and fast. As my trip proceeds, I will get further and further into less commercially-endowed lands where finding such items will become increasingly difficult to purchase. At least until I get to Australia. (Barbados is, if not THE wealthiest, one of the wealthiest islands in the Caribbean. Our dollar is very strong.).
My next recipe to test (for mosquito repellent) will try: cloves, bay leaves, cinnamon oil and lemon oil. I haven't decided ratios or combination as yet. But I will try it with the fresh or dried plants before investing in the essential oils. Sunflower oil or Vodka (non-greasy alternative) will be my base.
I'll let you know how that works.
:s:
Saturday, April 24, 2010
The Dreadlock Nomad Roams the World
It's official...
Travel dates and initial travel have been confirmed - I'm leaving for a research trip around the world.
This is a part of a project I call 'Global Community Knowledge Project'.
(Learn more here: http://globalcommunityknowledgeproject.blogspot.com/)
In short, I'm traveling as a member of WWOOF and HelpX to specific agriculture sites as well as indigenous communities to learn about food from the farm to the fork.
From traditional sustainable agriculture techniques to indigenous recipes and food prep methods. I will work on these farms and agricultural sites in exchange for accommodations and 2 meals per day. I will not earn an income during this trip and will live meagerly for the benefit of experience and research.
Destinations include:
* Brazil, Suriname
* Caribbean: Dominica, Jamaica, St.Vincent, Barbados, Grenada, etc.
* Australia
* South India
* Korea
* Kenya
* Morocco
I will share what I learn, publicly, through my blog and privately. My needs are minimal. I've sold and giving away everything I own (which isn't much) and will be living out of a backpack for the next 2 years. I've purchased a one-way ticket for the first leg of my trip. I'll earn money through odd jobs, cooking, etc as I go. I hope to earn enough to fund inter-continental travel and travel insurance.
Please support me if you can. I'm leaving end of April 2010.
Thank you.
:s:
Travel dates and initial travel have been confirmed - I'm leaving for a research trip around the world.
This is a part of a project I call 'Global Community Knowledge Project'.
(Learn more here: http://globalcommunityknowledgeproject.blogspot.com/)
In short, I'm traveling as a member of WWOOF and HelpX to specific agriculture sites as well as indigenous communities to learn about food from the farm to the fork.
From traditional sustainable agriculture techniques to indigenous recipes and food prep methods. I will work on these farms and agricultural sites in exchange for accommodations and 2 meals per day. I will not earn an income during this trip and will live meagerly for the benefit of experience and research.
Destinations include:
* Brazil, Suriname
* Caribbean: Dominica, Jamaica, St.Vincent, Barbados, Grenada, etc.
* Australia
* South India
* Korea
* Kenya
* Morocco
I will share what I learn, publicly, through my blog and privately. My needs are minimal. I've sold and giving away everything I own (which isn't much) and will be living out of a backpack for the next 2 years. I've purchased a one-way ticket for the first leg of my trip. I'll earn money through odd jobs, cooking, etc as I go. I hope to earn enough to fund inter-continental travel and travel insurance.
Please support me if you can. I'm leaving end of April 2010.
Thank you.
:s:
Thursday, March 18, 2010
Sunshine on Mayor Daley's Chicago Works - Chef & Grower
I earned my Sustainable (Urban) Horticulture/Agriculture education courtesy of the Chicago Botanic Garden's 'Windy City Harvest' Program and the City Colleges of Chicago.
Thursday, February 25, 2010
GCKP: Background & Qualifications
* I am a Sustainable Urban Produce Grower, specializing in small residential growing sites, small crops, and small farm chemical-free, naturally grown urban agriculture. I am also a Chef/Instructor/Consultant who specializes in educating private clients and public classes in internationally inspired special diet cuisine. I have spent years studying the foods and cuisine of around the world as it might provide healthful nutritious options for people living with food allergies, intolerances or limited food resources.
* As a leader in cross-culturally inspired special diet cuisine from an international focus, I have worked with Whole Foods Market as a Chef Instructor for 2+ years, assisted hundreds of people living with food allergies and intolerance since 2006. I spent over 390 work-hours as an Intern Urban Sustainable Produce Grower learning valuable farm management skills and growing sustainable produce and making it available in urban neighbourhoods in the city of Chicago (Bronzeville and Garfield Park).
* I also have years of transferable skills (such as managing/leading projects, multi-tasking, collecting of data in great detail, troubleshooting and problem solving, effective communication) earned while I was employed as an Implementation Project Manager for a software company. I successfully managed the implementation of hundred thousand dollar contracts throughout the United States.
* As a leader in cross-culturally inspired special diet cuisine from an international focus, I have worked with Whole Foods Market as a Chef Instructor for 2+ years, assisted hundreds of people living with food allergies and intolerance since 2006. I spent over 390 work-hours as an Intern Urban Sustainable Produce Grower learning valuable farm management skills and growing sustainable produce and making it available in urban neighbourhoods in the city of Chicago (Bronzeville and Garfield Park).
* I also have years of transferable skills (such as managing/leading projects, multi-tasking, collecting of data in great detail, troubleshooting and problem solving, effective communication) earned while I was employed as an Implementation Project Manager for a software company. I successfully managed the implementation of hundred thousand dollar contracts throughout the United States.
What is the Global Community Knowledge Project (GCKP)?
This project works with the goal of helping: local communities gain access to healthy food, helping foreign, local and urban farms better utilize their resources to reach goals and/or help with agricultural challenges. My research will include learning about edible plants, medicinal plants, traditional (culinary) recipes and techniques using natural ingredients.
The purpose broadening perspective through education for those who live without access to this information. My efforts will also assist a wide range of people. From those without access to healthy food, those who are living with illness, food allergies and/or intolerances or cultures negatively impacted by the effects of monoculture and poverty.
The objective of this research trip, is to have collected a range of data on traditional agriculture (related to fertilization, irrigation, pest management, post-harvest handling and storage) as well as food and medicinal recipes and techniques that have been passed down through generations. It is important that this information be shared by way of demonstrations, local support initiatives such as establishing community/urban gardens, online and written publications - before it is lost forever.
The purpose broadening perspective through education for those who live without access to this information. My efforts will also assist a wide range of people. From those without access to healthy food, those who are living with illness, food allergies and/or intolerances or cultures negatively impacted by the effects of monoculture and poverty.
The objective of this research trip, is to have collected a range of data on traditional agriculture (related to fertilization, irrigation, pest management, post-harvest handling and storage) as well as food and medicinal recipes and techniques that have been passed down through generations. It is important that this information be shared by way of demonstrations, local support initiatives such as establishing community/urban gardens, online and written publications - before it is lost forever.
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