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Geoff Brown
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Posts
- May 19, 12
As the World Indigenous Housing Conference fast approaches, I have been reflecting on what housing means in my own context.
For me and my family, home is our sanctuary. It’s a place of safety and a retreat from the world around us. It’s a place of rest and recharge. A space where we can craft and express our own culture and passions. At home, we host others and share food, tell stories and dream about the future.
Our home is connected in community. Our relationships with other families allow us to thrive and respond to unexpected events. When individual families are in need of support, the community network activates. A simple example of this in our small, coastal village is the Baby Meal Roster. Whenever a family arrives home with a newborn baby, hot meals are delivered daily for 2 weeks. It’s a beautiful thing.Home has a place in our heart. When away working, or even on holiday, I long to be back in my own bed, sit in our garden and bump into friends at the Food Store. I often hear this from our boys when away … “I just want to go home daddy, I miss my friends.”In our context, our physical house is a place “we own”. Many choose and some are forced to rent a house where ownership resides elsewhere. But, I don’t believe that a sense of being home is dependent on ownership of bricks and mortar. Being home in community is a powerful and nurturing force. We all need to belong and feel a part of something bigger than ourselves. A community of people that belongs also owns. Even though no single person or group of people own Aireys Inlet – like a person owns a house – we invest energy and commitment in shaping a collective future where our community thrives. We co-create a place where we belong, where we are happy, secure and resilient. This investment in shaping the future makes all of us owners.The World Cafe on Indigenous HousingI am excited to be part of the design and facilitation team responsible for hosting dialogue between delegates. I will be working with friends and colleagues, Chris Corrigan (Bowen Island, Canada) and Steven Wright (Seattle, US). Here is a description of our sessions:At this year’s World Indigenous Housing Forum, we will be hosting three sessions of dialogue aimed at looking at the role that housing plays in the promotion of healthy and prosperous indigenous communities. We will be using a process called “The World Cafe” in which small group conversations produce diverse ideas, and in which we can put our collective intelligence to work.
But this is not simply a chat session. Quality housing is integral to quality community life in indigenous communities the world over, and governments around the world need to hear that message. In our first session we will explore the connection between indigenous housing and economic development. In the following two sessions we will connect what we learn to designing a policy statement for the United Nations which will represent a powerful set of statements coming forward from this unprecedented global gathering.
Your perspective and story matters in this conversation. We invite you to come and be a part of these conversations to lend your voice to a collective global statement on the importance of indigenous housing to indigenous communities
- May 08, 12
I am currently facilitating a series of conversations between a group of people who have joined the 3 Pillars Network Active Learning program. The core purpose of this program is to connect people from all over Australia who work in the field (if you can call it field?) of behaviour change for sustainability. The idea is to promote learning between practitioners, researchers and those in policy.
Last week I drew a map of the key things I remembered from the conversations. I love creating these maps after reading books and listening to TED talks. It helps to make links between ideas and create a story. Yesterday I shared my map with a participant who couldn’t make it to the session. I took her through the map, piece by piece, and wished I had recorded it.
Today, I did record it … it a first take and I have no idea why the video is compressed into half the screen?
Here’s the map …
And here’s the video – a 10 minute watch …
- May 06, 12
Last week I was part of a learning conversation with practitioners, policy makers and researchers, all interested in diving deep into the complexity of behaviour change. We started by helping each other out with current problems, challenges and questions about our work – this was highly practical stuff and focused mainly on principles and practices.
At the end of the conversation we created a map of the group’s current thinking about behaviour change in practice. I felt we were able to go beyond ‘talking’ and enter the realm if Dialogue … we were thinking together. Here’s the map I drew to summarise …
- May 06, 12
… the middle of nowhere!
After months of watching 2nd hand camper trailers come and go, today we stumbled upon this off-road camper. These things are basically a canvas tent mounted on a 6 x 4 trailer with a few bells & whistles, but they do go almost anywhere.
As parents, we want our kids to remember the adventures we shared … the remote places we witnessed … the people whose stories we got to know. We want their learning and education to be real and tangible, where they get to touch, smell and feel the things that fill text books and websites. We already know that our kids are at their happiest when camping … when occasionally they go to bed feeling grubby with the sand still between their toes. They never miss their iPod touch games, tv shows and they never say the words … “Daaad, Muuum, I’m bored!” (Maybe, instead, we hear them say from the back seat … “Daad, are we there yet?!”)
This one was well loved by it’s last owner and he added some nifty improvements such as a full solar-rechargable battery kit. You can camp off-the-grid for over a week. And with a kitchen set up like this, eat like a king along the way …
I know that many future blog posts will be written from our off-road camper home.
- Apr 17, 12
Around Aireys Inlet, the sight of me on my SUP (StandUp Paddle Board) cruising the river or riding waves in the surf, is a common occurrence. I am passionately addicted to SUP’ing. It’s a physical workout and a mindful retreat wrapped into 1 activity.
Today, the surf was terrible … so I was drawn to the river which was was calm and tranquil.
Today, like every other day on the SUP, I discovered something new about my paddle technique and my position on the board. Tiny changes in my feet and head position and my visual focus have dramatic impacts on the glide and speed of my board through the water.
Today, like every other day, I noticed my surroundings and soaked it up.
And today, unlike every other day, I realise how fortunate I am … how grateful I am to you, my friends and family.
- Apr 15, 12
I’m probably one of the last people in the bloggesphere to see this video – Caine’s Arcade.
But I wanted to share it here with you because it speaks volumes about all sorts things … the creative genius of our kids … the need to re discover PLAY in community and at work.
If only our schools could create the conditions for our kids to express their talents like this! Some do I’m sure … but I don’t see the system allowing much of it.
Enough said, just enjoy this 10 minute watch!
- Apr 13, 12
“Years ago a well known islander gave me the advice about living here that, if I’m in it for the long haul, I would need to develop a practice of witnessing. In the ten+ years I have lived here a lot has changed and I’m finally beginning to realize what that role of witness means.” Chris Corrigan
This is my home. I’m inspired every day by the estuary, by the beach and the cliffs … surrounded by the Southern Ocean and, to the north and west, by the Otway National Park. Our community is a series of villages stretching along this unique coastline – Aireys Inlet, Fairhaven, Moggs Creek and Eastern View.
I was inspired to write something here by Chris Corrigan’s post, Witnessing. Since my dad passed last December, I’ve become somewhat of a hermit to this place I call home. I’ve lived here for 12 years and I’m noticing things I’ve never seen before.
My focus on home (family and local community) has grown from a deepening sense that I belong here … that I contribute and co-own this place. I run a music festival here, steward the Parent Group at the local school and show-up to support the great work that others do. Like Chris’ home of Bowen Island, a lot has changed here in the past 10 years. In these past few months, with all my time at home, I’m getting a deeper sense of this place and the people who belong.
After a very slow start to 2012, next month my work starts in earnest. I’ll be busy and will have many days away from home. A much anticipated fortnight away in Canada follows in June, I’ll be working alongside Chris and living on Bowen Island … who better than to show me around!
- Apr 13, 12
Occasionally a cartoon comes along that says it all. This one sums up my year in the office to date …
- Apr 11, 12
The team at the Do Lectures pointed to this little quote and it’s worth remembering for our own health and sense of vitality.
I’ll add a little extension to this quote …
Doing things, or just doing something and starting somewhere, is the best response when the unexpected happens. When our best laid plans turn pear-shaped and we become wracked with uncertainty. When the fear of failure dominates our being – this is when letting go and doing things is the only way forward. Never know, it might even stop you from growing old and slowing down
- Mar 22, 12
John Hagel, author of The Power of Pull, offers a definition of serendipity: “Unexpected encounters that surprise and delight.”
Here’s a screen-shot of a newsletter from a conference I am playing a part in designing and facilitating. The headline is about the musical performance and appearance by Geoffrey Gurrumul – he’s one of my favourite singers. Given my total focus on running the Aireys Open Mic Music Festival over the past fortnight, it’s both a surprise and a delight that musical richness comes together with my passion for work.
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Consulting Services
- Facilitation & Process DesignIn sum …
I support people in conversation. I hold a space for groups and use process to bring out the very best in people. I believe that conversation and dialogue hold the key to innovation and creativity. My work is about creating the conditions for new futures to emerge.
For more about my services ...
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Tweets
- Need something new to read? Check out @transitionculture list Ten of the best books in a pile by my bedside http://t.co/2XMyyCEf #3pillars
- Ok, that's it ... I'm going to follow less people's tweets/blogs more deeply. Seth's signal2noise post is resonating
- “@frucool: RT @benstewart999: One those 'wow' things: All the world's water is only this big http://t.co/Hbwv3zEL #sust24 #perspective”
- There are 2 types of people - those who close doors behind them & those who don't! The latter let icy blasts of wind in & don't seem to care
- Very good advice from @sethgodin for those dabbling with social media - Ranking for signal to noise ratio http://t.co/aTL6SU5k
- Liking this one ...Primordial Ooze & Open Space Technology http://t.co/KeNPixME
- This approach presented by @chriscorrigan has more chance of "getting there from here" than most - http://t.co/DTd04G8Y
- @sueroberts7 thanks Sue! Are you living in Aireys now?
- @VirtualOT - Thanks Anita! How are you? And 'where' are you these days?
- A post about home as sanctuary, community & ownership, & an event I'm part of in #Vancouver - http://t.co/YqXHKP4y #wihc2012 #worldcafe
- I just liked "a story for tomorrow." on Vimeo: http://t.co/x6tSTezc
- Cup of Tea after a day of surf and practicing the art of putting our Camper Trailer up & down. It's now packed & we are ready 2go
- “@vivmcw: Arghhhh kicking themselves out of it. GO TIGES!! #afldonstigers” they played so well Viv! More impressive than my Blues at the mo'
- @QuiverComms - My diary is ugly next week Marieka ... possibly Fri next week? Will keep in touch. G
- Train to Melbourne ... time to email more folks about the event #ThrivinginUncertainty http://t.co/vMPzo4KF #aindownunder #appliedimprov
- @greenhomesj - in Bendigo &drew this map when listening to a group talking about approaches 2CHANGE programs http://t.co/r6qTnvHl #aceacf :)
- @greenhomesj - in Bendigo and drew this map when listening to a group talking about approaches to CHANGE programs http://t.co/r6qTnvHl
- “@vivmcw: Nice to catch up with @GeoffBrown3231 today. Should do it more often! :)” - we will Viv & crash course on all things iPad next up!
- @greenhomesj - Lock Down eh? Wish I could be there. Happy to input whatever way I can :-)
- coastalwatch's photo - check out the lines & lines if swell hitting the NSW coast! http://t.co/SOUInTqX
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Posts
- Mar 13, 12
I saw this story on the BBC News iPhone App and thought you should see it.
** Arm chips 'to extend net's reach' **
The UK chip designer says its latest microcontroller will help connect a wider range of household appliances to the internet. ** Disclaimer **
The BBC is not responsible for the content of this e-mail, and anything written in this e-mail does not necessarily reflect the BBC's views or opinions. Please note that neither the e-mail address nor name of the sender have been verified.
Geoff Brown
Tangent Consulting
M 0403 763 660
Geoff@tangentconsulting.com.au
www.tangentconsulting.com.au
--------------------------------------------
Q: Why is this email three sentences or less?
A: http://three.sentenc.es - Mar 09, 12
Check out this video on YouTube:
Geoff Brown
Tangent Consulting
Aireys Inlet, Australia T +61 3 5289 6466
M +61 (0)403 763 660
E geoff@tangentconsulting.com.au
W www.yesandspace.com.au
------------------------------------------------
Events I'm Part of in 2012 Applied Improvisational Network (AIN) Regional Conference
12-13 July, Melbourne
www.aindownunder2012.wordpress.com Aireys Inlet Open Mic Music Festival
16-18 March
www.aireysinlet.com.au/music - Feb 29, 12
I saw this story on the BBC News iPhone App and thought you should see it.
** Raspberry Pi goes on general sale **
A £22 ($35) bare-bones computer intended to help teach people programming goes on sale for the first time. ** Disclaimer **
The BBC is not responsible for the content of this e-mail, and anything written in this e-mail does not necessarily reflect the BBC's views or opinions. Please note that neither the e-mail address nor name of the sender have been verified.
Geoff Brown
Tangent Consulting
M 0403 763 660
Geoff@tangentconsulting.com.au
www.tangentconsulting.com.au
--------------------------------------------
Q: Why is this email three sentences or less?
A: http://three.sentenc.es - Feb 15, 12
"Holding Knowledge Is Not As Valuable As Evaluating Knowledge"
http://neilperkin.typepad.com/only_dead_fish/2012/02/holding-knowledge-is-not-as-valuable-as-evaluating-knowledge.html(Sent from Flipboard)Geoff BrownTangent ConsultingM 0403 763 660--------------------------------------------Q: Why is this email three sentences or less? - Feb 09, 12
Prototype as if you are right. Listen as if you are wrong.
http://blog.thedolectures.co.uk/2012/02/prototype-as-if-you-are-right-listen-as-if-you-are-wrong/(Sent from Flipboard)Geoff BrownTangent ConsultingM 0403 763 660--------------------------------------------Q: Why is this email three sentences or less? - Feb 06, 12Seth reminds me here are something I am not good at doing. So I now have a BIG Do on my list before things get really busy this year. Thanks Seth.
Can I see your body of work?
http://sethgodin.typepad.com/seths_blog/2012/02/can-i-see-your-body-of-work.html(Sent from Flipboard)Geoff BrownTangent ConsultingM 0403 763 660 - Feb 06, 12
Do Lectures (@DoLectures)
2/5/12 10:05 PM
What do you see? Beautiful video for the 2012 EG... Via @brainpicker: awe.sm/5ep3yGeoff BrownTangent ConsultingM 0403 763 660--------------------------------------------Q: Why is this email three sentences or less? - Feb 05, 12Seth's Blog
It's clear that the consumption of energy has external effects that impact more than just the person who is paying for it. Geopolitical, health and economic issues come to the neighbors and nearby citizens of entities that are using a lot of power.
It was always straightforward to see who was burning a lot of wood or drove a huge car. It's easy to see when a company has a huge smokestake belching carbon. What happens when sensors make it easy to see how efficient a machine is, how much of a resource is being consumed and how much exhaust is being spewed? What happens when Google maps shows you the block or the building that consumes the most electricity, or makes it easy to compare across industries?
When we have the opportunity to rank consumption by industry or by neighborhood, will we? We already watch our neighbors litter or have loud parties or paint (or fail to paint) their house...
A significant byproduct of the connection revolution is that things that were private because they were difficult to measure will no longer be private. When devices can talk to each other, the information rarely remains private. It's not going to stop with energy, of course. Just about all our buying decisions are going to be shared, and that changes the marketers job.
In a world of horizontal marketing, where tribes are aware of what their members are up to, I think it's going to happen quicker than most people expect.
Sent with ReederGeoff BrownTangent ConsultingM 0403 763 660 - Feb 05, 12Robert Paterson's Weblog
Much of the web is now "owned" by corporate interests and these, while they may provide most people with most of their experience of the web, will ultimately be eroded and replaced by the evolution of the web itself. I am reminded - yet again - of Bob Khan's point that the hacker mentality will always stay ahead of those attracted to corporate or institutional thinking. Whatever the mass may do most of the time there will always be edglings and to claim that Facebook or Google have killed off the open web is naive.
via euansemple.comThink of the hackers you know - now think of corporate IT departments - see!
Sent with ReederGeoff BrownTangent ConsultingM 0403 763 660 - Jan 03, 12World-first hybrid sharks found off Australia
Marine biologists say they have discovered the world's first hybrid sharks off Australia's east coast, a potential sign the predators are adapting to cope with climate change.They say the mating of the Australian black-tip shark with its global counterpart, the common black-tip, is an unprecedent...To read the full story on your mobile please use this link
http://m.abc.net.au/browse?page=11144&articleid=3757226&cat=JustinTo read the full story on a PC or Mac please use this link
http://www.abc.net.au/news/3757226*** DISCLAIMER ***
This message was sent to you using the "Share" functionality on ABC mobile apps. To make a comment about this email, contact us: http://www.abc.net.au/contact/The ABC is not responsible for the content of this email, and anything said in this email does not necessarily reflect the ABC's views.Please consider the environment before printing this e-mail.The information contained in this email and any attachment is confidential and may contain legally privileged or copyright material. It is intended only for the use of the addressee(s). If you are not the intended recipient of this email, you are not permitted to disseminate, distribute or copy this email or any attachments. If you have received this message in error, please notify the sender immediately and delete this email from your system. The ABC does not represent or warrant that this transmission is secure or virus free. Before opening any attachment you should check for viruses. The ABC's liability is limited to resupplying any email and attachments.Geoff BrownTangent ConsultingM 0403 763 660--------------------------------------------Q: Why is this email three sentences or less? - Nov 24, 11First up read this post ...
Give them the clap they so richly deserve
http://dwighttowers.wordpress.com/2011/11/20/give-them-the-clap-they-so-richly-deserve/I read it and applied it 2 days ago ... it worked a treat. I came to a point in a workshop where 5 groups had designed prototype models for a project. I always fear the boring-as-batshit, dull and dreary group "report back" ... enter the crowd applause.I invited the audience to break into spontaneous applause at the 2 minute mark of the group report backs. I provided presenters with a 30 second warning and when 120 seconds appeared on my stopwatch, I held up a yellow card ... to which the audience erupted into applause ... and the speaker was forced to terminally shut-up and sit down. It was beautiful.My reflections on why this is such a useful strategy ...1. It adds a participatory element to the presentation2. The audience takes delight in the power they have over the presenter and over the process itself. Because most of us suffer from the psychological scars of sitting through way too many presentation that go way over time, there is some sort of payback incentive going on here.3. Presenters suggested that there is no greater incentive to keep to time. I think the thought of their audience applauding them stokes a fear in the heart4. It's fun and playful. The whole thing is an invitation and an offer that the whole group is part of.5. It means that the facilitator or host of the event doesn't have to play 'bad cop'! Often you feel like both the presenter and some of the audience resent your efforts to shut them down.I cannot wait to use it again ... next time when the stakes are higher with a paying audience and high-status guest speakers.Geoff BrownTangent ConsultingM 0403 763 660 - Nov 22, 11
Check out this application on the App Store:
WildChords
Ovelin
Category: Music
Updated: 19 Nov 2011
iTunes for Mac and Windows Please note that you have not been added to any email lists.
Copyright © 2011 Apple Pty Ltd. All rights reserved
Geoff BrownTangent ConsultingM 0403 763 660 - Nov 22, 11
No, not the football team ... the bird.I've been watching this one and her family up in the Yarra Ranges (Yeering Gorge).
On the search for food, checking back in with family members and calling to neighbors. A very social scene.
G
- Nov 07, 11
Ingrid and I were married on this day 13 years ago. We have never been happier than now and part of that story is our shared love of Stand Up Paddle Boarding.Whether its in the swell of the surf or the tranquility of the river, SUP'ing is the most connecting thing we do. When we talk and paddle, life's dilemmas fade away. The connection with nature clears the mind - the wind, sun, sea and aquatic life. The reconnection with your own body brings a balance that can only be felt, not describable with words.
We celebrated with a beautiful paddle along the length of our local estuary ... no better way to reflect and breathe.
In love, Geoff
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Posts
- Nov 07, 11
Ingrid Brown
Tangent Consulting
M 0432 564 098
ingrid@tangentconsulting.com.au
www.tangentconsulting.com.au - Oct 25, 11
Spinach is a great vegetable to grow. You can always scatter a few spinach leaves into sandwiches, pastas or curries. Here is a great recipe devoted to spinach and uses a great big bunch!- 2 large brown onions, diced
- 2 garlic cloves, crushed
- 3 spring onions, sliced
- A big bunch of spinach, shredded
- Juice from 1 lemon
- 2 eggs, lightly whisked
- 300g of firm ricotta cheese
- 100g of feta, crumbled
- 1 tbs wholegrain mustard
- 1 tsp nutmeg
- A handful of mint leaves, chopped
- A handful of parsley, chopped
- 10 sheets of filo pastry
- 60 g butter, melted
- Olive oil
Pop oven on at 180 deg C. Coat a lasagne dish with a thin layer of melted butter.
In a large saucepan, using a dash of olive oil fry up garlic & onions until golden. Add spring onions and spinach and squeeze the juice from a lemon. Stir over medium heat until spinach has wilted and liquid has evaporated 5-8 minutes. Transfer spinach mix to a colander and drain off any excess fluid and leave it to cool.
Now make the cheese mixture. In a mixing bowl add egg, ricotta, feta, nutmeg and mustard and stir until combined. Now add spinach mix, parsley and mint.
Filo pasty time! Lay out the filo and line the lasagne tray with the first sheet of pastry. Using a pastry brush paint on a thin layer of melted butter on the pastry. Then lay the next sheet of pastry, another coat of butter and continue until you have five sheets on the base. Now spoon in the spinach & cheese mix and cover with another five sheets of pastry, remembering to brush on the butter with every new sheet.
Fold over the side edges to enclose the pie and then fold over the end edges. Coat with a final brush of butter and then put in the oven for 30-45 minutes or until golden. Serve with salad.
- Sep 28, 11
After watching the 7:30 report tonight, it reminded me why we should cook our food from scratch and eat raw ingredients. At times it is hard to avoid eating processed foods but this web link from CHOICE suggests the preservatives we should avoid. I know I will be reading the fine print when I next go shopping.
- Sep 28, 11
I have made batches of these cookies over the past few days. Given it is school holidays I have had a household of hungry, young boys!
These cookies are so delicious and simple, why buy packaged biscuits!- 125 grams butter, softened
- 1/2 cup brown sugar
- 1/3 cup caster sugar
- 1 egg
- 1 tsp vanilla essence
- 1 1/2 cup S.R flour
- 3/4 cup choc chip cookies
Put the oven on at 160 deg CLine a baking tray or two with baking paper.Cream butter and sugars until light and creamy.Add egg and vanilla and beat in.Add sifted flour and stir until just combined and then stir in the choc chips.Spoon onto the tray. I used a heaped teaspoon, but it depends how big you like your cookie!The mixture spreads so give the cookies some room to grow.Bake for about 15 minutes until golden. Let them cool on the tray and when firm move them to a cooling rack.They should keep for a couple of days, but they do not last that long in my household!Thanks Cadbury's for the recipe. - Sep 23, 11
Divine would be the word to describe this cake.
- 200 g of butter, softened
- 1tablespoon lime rind
- 1 cup caster sugar
- 3 eggs separated
- 250 g ricotta cheese
- 1/2 cup milk
- 1 1/2 cups of self raising flour
Lime Syrup- 1/3 cup lime juice
- 1/4 cup water
- 2/3 cup caster sugar
Pop the oven on at 180 deg C and grease a Baba Pan.Cream butter, rind and sugar, until light and fluffy. Beat in egg yolks, ricotta & milk. Stir in sifted flour.In a separate bowl beat egg whites until stiff and fold into ricotta mixture until just combined.Spread mixture in pan and bake for about an hour.Meanwhile make syrup: Stir lime juice, water and sugar in a small saucepan over low heat until sugar dissolves and bring to the boil for 2 minutes.Pour hot syrup over cake and serve with a dollop of cream or yogurt. - Sep 12, 11
One of the most compelling differences between our home and the Fiji Islands is the food. Not only is their climate, soil profile and rainful more condusive to growing fruit and vegetables than in coastal Victoria, their food distribution system is far more lightweight and direct.No doubt, massive issues and problems exist in Fiji (with food, poverty etc.), but their market in Latoka had Ingrid and I scratching our heads and saying, "How have we got it soooo wrong in the west?" ... "What are we doing our food back home?". We said this as we compared what we saw here in a Fijian city and along the roadsides in regional areas.
My Response to some feedback.
We had a question from a person who asked some valid questions like ... "Why were we so enthralled by the local Fiji's food markets and roadstalls?" ... "How is this any different to other developing countries?"
Well, there's a bit of depth to my response ... here goes:
Modern food production consumes more energy than it produces
In the West, our food system is broken and we need to change. For some time now, we have been consuming more energy in the production of food (eg. growing stuff on farms + food processing) than the energy it produces ie, in the food itself). In other words, for every calorie of food we produce, we actually use >1 calorie to produce it. That doesn't make sense and that doesn't even include the energy expenditure in moving our food around and freezing/storage.
In Fiji, it's not hard to notice that their agricultural methods are more primitive. They are far from perfect and many problems and issues exist that we don't have, BUT, the energy to produce their food is way less than in Australia. They eat seasonally and freeze little and much of their food is produced locally which again means less reliance on oil.
So what does all this mean?
We've known for a long time now that we need to invest in the greatest structural reform since industrialisation. This reform is all about decoupling economic growth and carbon emissions. In agriculture we need a revolution if we are going to feed our growing population over the coming decades. And we have to dramatically increase food production with less viable agricultural land and without cheap, abundant sources of oil.
The other big shift is the link between water and food. Did you know that (on average) for every calorie (of food we produce) we need 1 litre of water! We need to break this relationship as the world's fresh water supplies and aquifers dry up.
Back to Fiji
In countries like Fiji and Cuba, sanctions, poverty and political instability (and loads of other reasons) have shaped their agricultural processes and food distribution systems. They are more local and more direct. They use more manual labour and use far less oil-dependent machinery in agriculture. They eat food in season and they don't transport their food vast distances.
In countries like Australia, New Zealand and Canada, our wealth and access to cheap oil over the past 50 years has seen our agriculture become industrialised. Mega farms that require huge energy inputs have replaced smaller, more resilient producers. We have created a brittle system that will struggle to recover from a worldwide SHOCK, or a long series of small shocks.
Which country's food system would better absorb a BIG change like petrol jumping to $10 a litre? Fiji or Australia? From what we witnessed on our short trip, I'll be placing my money on Fiji.
posted by Geoff Brown
- Aug 07, 11
It has been a cold wet winter and lean pickings over the winter months. Winter greens and a magnificent harvest of carrots. Geoff has finally mastered the art of growing carrots! So time to put those carrots to good use.
- 1 cup plain flour
- 3/4 cup wholemeal plain flour
- 2 tsp bicarb soda
- 1 tsp baking soda
- 1 tsp freshly grated nutmeg
- 1 1/4 cups brown sugar
- 3 medium carrots, peeled and grated
- 1/4 cup walnuts, chopped
- 1/4 cup sultanas
- 3 eggs
- 3/4 cup vegetable oil
Preheat oven 180 deg C. Brush square 20 cm cake pan with oil and line with baking paper.
Sift together all the flours(return bran to bowl), bicarb and baking soda, and nutmeg into a large mixing bowl. Add brown sugar, carrots, walnuts and sultanas and mix well.
In another smaller mixing bowl, beat eggs with oil untilpale in colour. Add to dry ingredients and fold until just combined.
Spoon mixture into tin and bake for about 35 minutes until skewer comes out clean. Stand for 10 minutes before taking out of tin. Cool.
Now for the icing:
- 160g cream cheese
- 1/2 cup icing sugar
- finely grated rind of one orange
- Decorate with roasted pumpkin /sunflower seeds, shredded coconuts, diced dried apricots, sultanas or any other treasure you find in your pantry
Place cream cheese , icing sugar and orange rind in the food processor and give it a whizz until smooth.
Spread over cooled cake and decorate.
- Aug 07, 11
Thanks Jen for contributing this hearty soup recipe. Enjoy the story and the soup. HomeHarvesting is a site to share recipes, especially those that use lots of produce from the garden. Email your favourite harvesting recipes to ingrid@tangentconsulting.com.au.
> My Mum's Grandma's meat & veg soup
> I remember this hearty, warming soup from my childhood, and the stories from
> Mum about how her mother and her grandmother used to make it for her. My
> kids love this story (and the soup!) and the concept of how something so
> simple can connect them with long-gone relatives.
> Don't be put off by the fact that the base is a commercial soup - it is
> delicious and pretty much close to the ultimate comfort food for winter!
>> The main ingredients are
> * Lamb or beef (lamb shanks or chuck steak work well, but really any
> cut that is suitable for slow cooking if fine). Trim off any fat.
> * 1 can 'Big Red' soup
> * 4 cans or so of water
> * 1/2 cup (more or less) soup mix
> * 1-2 sticks Celery
> * Bay leaf
> * Worcestershire sauce
> * Whatever vegies you have in the fridge - carrots, pumpkins,
> parsnips, turnips, beans, cauliflower all work well. It can be nice to throw
> in some fresh peas just before serving.
> * Black pepper; salt to taste
>> My mum says that you cut up and throw all of the above into a pot and simmer
> for a couple of hours; sometimes I brown the meat with some garlic and onion
> first.
> I've also been known to add any or all of the following - they all work well
> * Wine
> * Stock
> * Chick peas
> * Lentils
> * Fresh herbs - especially rosemary, oregano and/or basil
> * Risoni
> * Anchovies
> * Kidney beans
>> The result is that every time I make this soup it is a little bit different.
> Over to you to experiment! - Jul 10, 11
This is a silky smooth soup perfect for a winters night.
- 2 tbls of olive oil
- 2 leeks, washed and sliced
- 3 stalks of celery, sliced
- 8 medium sized potatoes, peeled and diced
- 4 cups of chicken stock
- 1 tbls of fresh chives, chopped
- Salt and pepper to season
In a large stockpot heat oil and add leaks and celery. Cook over low heat until soft, 3-5 minutes. Add potatoes and pour in stock, then slowly bring to the boil and simmer, covered for 15 minutes, until vegetables are soft. Remove from heat, cool and then give it a whizz in the food processor until really smooth.Serve hot, garnished with chopped chives and salt & pepper. - Jul 09, 11
This is the perfect drink at the end of a long day of gardening ... (before you move onto the red wine for dinner!).
Inspired from Stephanie Alexander's Fantastic Lemon cordial, which is a winner as a fundraiser to sell at our Primary School's Annual Fair.For the Lemon / Lime Cordial- 2kg White sugar
- 1 litre of water
- 30g citric acid
- 30g tartaric acid
- Juice of 3 lemons, strained
- Juice of 3 limes, strained
- Finely grated zest of 2 lemons
Dissolve sugar in water over heat in a large saucepan. Add Citric and tartaric acids . Stir constantly to ensure the sugar dissolves. Cool in pan and add juice and zest and bottle.Now for the LLBOne tall glass, fill with a few ice cubes, pour in a usual amount of the cordial. Add the cold soda water. Add a dash bitters and a slice of lime. Oh so refreshing! - Jun 13, 11
Here is a healthy version of one of my favourite cakes. Unfortunately I think it was a bit too healthy for the kids, only one of my three boys enjoyed it! More cake for us.
Cake
- 2 medium apples, chopped
- 180g pitted date, chopped
- 1 tsp bicarb soda
- 1 tsp mixed spice
- 75 ml of olive oil
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla essence
- 1 cup of wholemeal plain flour
- 1 cup rolled oats
- 1 cup sunflower seeds
Topping
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 cup shredded coconut
Preheat oven 180degC and line a 19cm round cake tin with baking paper.
Combine apples, dates, bicarb soda, and one cup of boiling water and leave to cool.
Blend mixed spice, oil, sugar, egg and vanilla in medium mixing bowl
Sift flour and return husks to flour. Combine sifted flour, oats and sunflower seeds. Fold flour mix and date mix together into egg mixture. Pour into tin and bake for 35 minutes. Combine topping mix and spread evenly over partially cooked cake.
Return to oven and bake for a further 20 minutes or until top is brown.
Allow to cool before turning out.
- Jun 13, 11
This recipe was created after tasting this sensational combination of flavours at my favourite local restaurant - Scorched, in Torquay. For this dish I had to use a bought cauliflower, as bush rat have devoured our broccoli and cauliflower seedings!
- 1 cauliflower
- 3tbls olive oil
- 1 tbls Ras el Hanout **
- 1/4 cup currants
- 1/4 cup chopped almonds
Chop the cauliflower into small florets and steam until just cooked.Put the olive oil in a ovenproof dish and place in a preheated oven at 180 deg C for about 5 minutes. Add the ras el hanout spice and stir into the oil, place back into the oven for a further two minutes. Remove dish from the oven and now add the rest of the ingredients ( cauliflower, currants and almonds) . Make sure the cauliflower is will coated in the spiced oil and currants and almonds. Bake for another 5 minutes and serve. Perfect accompaniment with a butterfly roast lamb.** Ras el Hanout is a Morrocan spice using top shelf spice ingredients. I use the Ras el Hanout mix from a spice shop called "Screaming Seeds, Torquay". It is difficult to find this spice at your standard supermarkets but it can be bought online. - Jun 13, 11It is the end of a long weekend and time to make a quick treat to pop in the kids lunch boxes for the school week ahead. This recipe is super quick, and kind of healthy, using rolled oats, wholemeal flour and sultanas.
- 1 cup rolled oats
- 1 cup sultanas
- 1/2 cup wholemeal SR flour, sifted
- 1/2 coconut, shredded gives more texture
- 1/2 cup raw sugar
- 150g butter
- 1 tbls honey
Combine all the dry ingredients in a mixing bowl. Melt butter and honey together and stir into dry ingredients. Press into a 19cm by 29cm slice pan and bake in preheated moderate oven for about 25 minutes, until golden.So simple! - Jun 07, 11
A cold winters night is perfect for a Hot Chocolate pudding Mmmm.Pudding
- 1 cup SR flour
- 2 tbls cocoa
- 30g butter (melted)
- 1/2 cup milk
- 3/4 cup raw sugar
- 1 tsp vanilla
Sauce- 3/4 cup brown sugar
- 1/4 cup cocoa
- 1 and 3/4 cup hot water
Sift flour, cocoa together into a mixing bowl. Add raw sugar and mix well. Stir in milk, vanilla and melted butter. Combine and spread evenly into a greased ovenproof dish.Now for the sauce, combine brown sugar and sifted cocoa, sprinkle over the top of the pudding. Gently pour hot water over the top of the pudding. Bake uncovered in a moderate oven (180 deg C) for 50 minutes or until cooked but saucy! - May 31, 11
Winter has arrived and that sees the onset of damp, shadowy patches in the garden. The sun is lower and we see less of it. Overnight temperatures have plummeted and the days are crisp and fresh. Autumn leaves continue to fall from fruit trees and create a colorful carpet on the soil. The soil is now cold and that means winter crops are being sown.
Here is a tour of our shadowy garden to show what is being harvested and sown.
The Onion Tribe goes in!
Every year we produce a large crop of brown onions and garlic. They are simple to grow once you get a few basic sorted out. Here are the key tips:
- Lime the soil well at least a month before planting - onions dislike acid soils (see photos 1 & 2 in gallery)
- Rotate onion crops every year to a new bed so that diseases don't build up
- Plant now in Victoria! In Aireys Inlet I have most success with garlic and brown onion when planted in early June.
- Onions don't like manure in the soil so it's best to plant out a bed that is well drained and hasn't had lots of nitrogen applied (eg. blood and bone)
- Garlics don't mind a bit more nitrogen and remember they love lots of water once the bulbs start to develop in spring and early summer
- These crops take 6 months to mature so you need to be patient
In the photo gallery:
1 to 2 - lime applied to the soil a month before planting
3 - compost added to soil for garlics to increase nutrients
4 to 5 - garlic bulb pulled apart and planted with sprout end up!
6 to 9 - rows and rills created for onion seeds; to a depth of about a pen; and backfilled with a mix of course sand a garden soil to a dept of 5mm
Seeds sown for late winter planting
By late winter there will be more spaces for spring crops to go in. My tip is to start growing spring crops now in seed trays. I raise these behind a window in the home office over the winter. Some go straight from trays to garden beds in late winter ... others get potted out and remain behind the glass until they grow to a bigger size for planting in early to mid spring.
In these trays I have seeds of peas, silver beet, lettuce, spinach, beetroot, spring onions, cabbage, cauliflower and brocholli
Harvesting now!
The final tomatoes have been harvested, including the green ones. Chillies continue to amaze! We'll be digging up fresh carrots right through winter thanks to a planting of carrot seeds in early March. Our Japanese Seedless Madarine in pumping out the juiciest and tangiest fruit of it's short life!
For eating in Spring
And here are some other crops that went in a month ago and are happy to grow in colder soils.
1 Coriander is a must for every winter garden
2 Leeks are a delight with potatoes in soup in Spring
3 Garlic raises it's first leaves above the soil
4 Raspberry Canes tied up and mulched heavily
5 Stawberry runners planted and now growing
6 Broad Beans are prolific come spring (and fix nitrogen into the soil)
7 to 8 Lettuce and Spinach is consumed daily (once sping hits and soil warms these will bolt quickly to seed red inions will follow)
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- Environmental Services | Melbourne Area, Australia, AUSummaryFormerly an Occupational Therapist.
Now I facilitate workshops/meetings/forums to help other do their best thinking. I also design and manage community behaviour change programs in the area of sustainability and climate change.Specialties: Group facilitation and workshop design Design of behaviour change and community capacity building programs Blending 'online' social media applications into daily business practicesEducationAdditional Information-
Websites:
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Interests:Hosting and Facilitating Conversation, Surfing, Growing Food at Home, Sustainability, Behaviour Change, Community Adaptation, Complexity and Change, Visual Thinking
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- Here is our 2013 Promo-Video for the #aireysopenmic music festival ... out already! See if you can spot someone you know in this video from last weekend? http://www.youtube.com/watch?v=evHJv07Twkw&feature=youtu.be
- The highlight of the festival for many ... a 3 minute watch! http://youtu.be/WzECbSeLDa0 HT to Paul Barry!
- Hey everyone, check out Paul Barry's page for some great videos of this year's event - http://www.facebook.com/paulbarryfans
- Here's more day 1 photos of the #aireysopenmic - http://storify.com/GeoffBrown/more-day-1-images-from-the-aireys-open-mic-music-f
- Thanks for the kind message Nicolette ... the energy and music of your band lit up our marquee stage yesterday ... our festival is all about 'the music' and the 'the musicians'!! Cheers Geoff & Marty
- Tim Rogers ... thanks for being this years mystery guest act at the Aireys Open Mic Music Festival. You were great! #aireysopenmic
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