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Geoff Brown
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Posts
- Feb 21, 12
Stand Up Paddle boards (aka SUP) are growing in popularity and I am a self confessed enthusiast. I’d love to see the growth numbers of this past time … it must be staggering.
What is abundantly clear is the social nature of their spread and uptake. We got into SUP’ing because friends introduced us … actually they spruiked it like salespeople and we caught on 18 months ago. We now have 3 boards in our quiver and get out in the surf and river at the least 3 times a week.
Ingrid (my wife) & Griffin (eldest son) SUP’ing over coral reefs in Fiji last yearI have noticed how much people are talking about SUPs and SUPper’s. Those who don’t surf are intrigued and wonder if it’s is easier or harder than traditional surfing. They ask loads of questions at the surf breaks. Surfers are a mixed bag but most look down their noses at anyone on a Stand Up Paddle board. Some see it as a danger – as many SUPper’s have no idea how to control their big, heavy boards. Some surfers fear that too many SUPs on the waves will just add to the crowds – I share this concern because I do both.
The SUP Board has become a remarkable Social Object – it is the object of people’s attention and get’s ‘remarked’ on everywhere I go. The practice of paddling these versatile craft is also highly visible – When you look down the coast, SUPPer’s stand out above everyone else. A group of SUP’pers on the same break identify with each other and tend to talk and share waves – we have formed a tribe who share a single passion.
Quite apart from the pure enjoyment and relaxation that comes from paddling these craft, the physical benefits are quickly apparent. When you use the right technique, paddling in the standup position is an amazing core workout. It builds muscle quickly and, in the surf, is a cardiovascular workout like nothing else. Older surfers with neck and lower back issues caused by years of prone extension (lying on a surfboard), can surf ‘standup’ pain-free! (I emphasize the ‘standup’ bit too … you can surf these things in BIG waves, small waves, beach breaks and long, slow rollers).
You can take SUP’s out in any water and any weather – except for high winds when your body becomes a sail. Rivers, lakes, estuaries, bays, surf and even rapids! It doesn’t matter how cold the water is either … because you are completely dry most of the time. Booties are mandatory when paddling in Iceland though!
So what’s the reason for the rapid spread of the SUP across many parts of the world? There are many and I’ve touched on just a few above. For me though, the social nature of the spread through stories, rumors and conversations between friends, family and strangers is the biggest attractor. The identification that comes with doing something that others (including the world’s greatest surfers) are doing is also a big one – many would argue this point but I tend to agree with Mark Earls’ Herd theory and the premise of his latest book “I’ll have what she’s having!”.
And by the way, the ideas behind this post came to me when I was … you guessed it … out for a paddle on Sunday
Geoff
- Feb 06, 12
I am the proud owner of a set of cards that will go with me everywhere … I have already used them (today) and can think of at least 3 more group gatherings where they may be useful.
The cards are called Group Works – A Pattern Language for Bringing Life to Meetings & Other Gatherings. – the Group Pattern Langauge Project even have a Facebook Page here.
Friends and colleagues Chris Corrigan and Dave Pollard have written about the cards at their respective blogs here (Chris) and here (Dave) – read these post to a feel for what they are and how these Pattern Cards might be used.
Within the box of cards, the overview booklet says … “The Group Works cards express shared wisdom underlying successful approaches that is more specific than general values less specific than tools and techniques. In order to distinguish whether or not a particular idea was a pattern, we asked ourselves questions like:
- does this describe a feature that shows up over and over again in group processes that fulfill the purpose for which they were called?
- does it happen across many different methods?
- can it take a variety of forms?
- does it show up at more than one scale?
- does it describe an action that can be consciously undertaken by conveyors and/or participants?
- does my gut respond to this with a sense of recognition?My Own Pattern Card – Solitude
The set of cards includes blanks – inviting us to create our own cards. After reading through the cards, a new card emerged for me whilst out SUP’ing in 3 foot surf yesterday. Here it is …
Solitude is something I need when diving deep into group conversations. One of the reasons I love Open Space so much is the permission to walk away and have time alone … over a coffee, a short walk or even a retreat to the hotel room for a quick nap (I have had numerous participants do this during the course of 2 and 3 day Open Space gatherings!).
Being alone with your own thoughts can be a scary place and some people avoid it. Being mindful of creating space for this down time, rest and solitude is important for me.
Note – I just discovered the “Rest” card as I was designing “Solitude” and the two go hand in hand …
- Feb 05, 12
I started thinking and drawing about the many & varied ways I store, share, create and consume media and information. So this map emerged and it has provided me with a simpler ‘way’ of doing stuff this year.
At the core of ‘creation’ is my blog – YesAndSpace
At the core of ‘sharing’ is Twitter (for rapid stuff) & Posterous (for everything I notice worth sharing)
At the core of ‘reading & sharing’ are the feeds I subscribe to via Google Reader.
At the core of ‘collaboration’ is Skype & Google Documents.
At the core of ‘storing’ is Evernote & the ‘read later’ items that I bookmark to Instapaper.
There you have it … a map of how I do stuff! Useful? It was for me
- Feb 02, 12
Physically, a shared goal with my wife is to surf and paddle the SUP as much as we can this year. Stand Up Paddle boarding, with ageing bods like ours, seems to build amazing core strength and work the cardiovascular system at the same time.
Lately I’ve noticed how clearly I see things after being in/on the water. So, after a paddle in the surf or on the river I’m making a public commitment (and a new blog category) to write about anything that comes to mind.
Geoff
- Feb 02, 12
Last week I worked with a small team of people working within a rather large organisation. During the afternoon session, I introduced them to Improv Theatre – we played a little and explored how they might apply Improv Principles to the way they work. I also used the totally brilliant Improv cards that Viv McWaters has produced – read about a few of the principles here at Viv’s blog.
I started the workshop by inviting participants to share something about the New Year … more specifically, sharing any thoughts they had on new year goals, resolutions, themes – BIG-do’s, little Do’s, achievements, changes, start-ups and even things to bury-with-honour. As they were talking, it got me thinking about my hopes for 2012. Two words came to mind … “Light” and “Yes”.
The word ‘enlightened’ used to scare me a little … until a Buddhist friend of mind pointed out the word “light” in the middle of it. In his teachings, the light-heartedness part of being Buddhist is fundamental.
The ‘Yes‘ is not about agreement. It’s about listening to others more and being open to their ideas and opinions. “Yes” is also about not saying “No” so much of the time – particularly to my kids when they ask me something! It comes directly from the improv principle of Accepting Offers – Yes!And.
So these 2 little words have become questions that I will attempt to hold in 2012. These questions may change but I have them in places I can refer to and reflect on.
The ‘light’ question(s) … “How can I live a little ‘lighter’ in 2012?”. “Where could a more smiling demeanour and softer approach show up this year?”. “What would it look and feel like to bring a lighter side of myself to even the most serious of conversations and issues?”.
The ‘yes’ question(s) … “What adventures would come my way if I said yes more often?”. “How can I remind myself of Yes!And, particulalry when my initial reaction is No!?”. “If I make a habit of saying ‘Yes’, I wonder what effect that has on those around me?”.
If I manage to take even a few steps toward the ‘lighter side of yes’, I think I’ll be happier … as will those who surround me.
- Jan 29, 12
Posted in Just observations
Ignore the bag packing and logo placement in the first minute of this video and focus on the backdrop to this beautiful surf break. My wife and I are both addicted to the Stand Up Paddle Surfing so this one caught our eye. addthis_url = 'http%3A%2F%2Fwww.yesandspace.com.au%2F%3Fp%3D2043'; addthis_title = 'Stunning+Footage'; addthis_pub = ''; - Jan 10, 12
Yesterday, family and friends gathered at the Barwon Heads Resort to celebrate the life of my dad – Grahame Brown. Their were people from all walks of life. Some were their to support family members and other’s were there to grieve their own loss of a wonderful friend, father, teacher, brother, uncle and husband.
We all learned something new about Dad’s life. We all took another step in the grieving process … it was a beautiful day and dad would have been lost for words.
I wrote this song 4 years ago, soon after dad was diagnosed with liver cancer. It felt right to play it at the close of the ceremony … my kids (without prompting or planning) sang the final chorus along with me which helped to get through it. It also feels the right time to share the song with the world.
Song for Dad by YesAndSpace - Jan 09, 12
- Dec 23, 11
Our town had it’s annual Christmas Party last night and it was apparent there are 2 types of people. For 1 group of people, Christmas and the summer holidays means work … and lots of it! For the other group it’s the opposite … time off and a chance to unwind and hang out with family and friends. I belong to the latter group.
So, I’ll be shutting my little office between now and January 9. If you do want too get a message to me, best to email me – geoff@tangentconsulting.com.au
Have a relaxing Christmas … hug your friends and family because they are everything
Geoff
- Dec 14, 11
There is lot’s happening in my local community and that’s where my energy has been directed lately. It feels like there has been an explosion of local, community issues. Wonderful ideas have also emerged and I have noticed a great deal of leadership from within our community – I have been working at the edges in whatever way I can.
Tomorrow night it’s my turn to play a lead role. I am co-hosting a conversation that is centred on a question of Need – “What does our school community need from the Parent Club in 2012?” The other question I like is this one – “What is the need that Parent Club can uniquely meet?”. Beyond the questions, we have invited this conversation to take place at the newly opened local pub. There will be no butchers paper or post it notes or marker pens. I am hoping it will feel like a conversation amoung friends. Whoever come are the right people and whatever happens …
Hosting these conversations whilst inside the content, with my own points of view, will be challenging. I am sure to learn a lot … Just like I did a couple of months ago when I was a participant at a government lead workshop. That experience lead to this post called ‘When facilitation is insulting‘.
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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
- @sueroberts7 - make you remember how dependent we have become on the always online world!
- #bigpond 3G system is back online ... and the ADSL seems to be back also ... #inconvenient as I lost about 40 minutes work on Google Docs!
- I'm a fan ... Skitch for iPad Update: New Tools, Great Tips http://t.co/9cxxBJ15
- Latest post ... The Social Spread of StandUp Paddle Boarding (aka SUP'ing) - http://t.co/I0ASu17T
- @vivmcw - you are going to laugh so hard at this! Deb Humphries loaned a whiteboard to a client of mine ... Familiar? http://t.co/cuyqufQq
- Interesting Article: "Holding Knowledge Is Not As Valuable As Evaluating Knowledge" http://t.co/boqxriwj
- The perils of the complicated http://t.co/tyDQiDgx I liked this one by @chriscorrigan too @johnniemoore
- Facilitation Zen: Achieve more by doing less http://t.co/vGvF9F2T
- @BelinaRaffy @gringreen @michellehollida @chriscorrigan - lets co-design an #appliedimprov session 4 #AIN_Downunder - my invitation 2 follow
- "Thanks for the Safari Trumps cards @vivmcw ... they are so cool!" from the #brownboyz - have a safe trip Viv. http://t.co/mwfoaonQ
- “@McEvoy_Mike Reflecting on this morning's mtg with @vivmcw & @GeoffBrown3231 re @AIN_downunder 2012. Indeed it does Mike!! #appliedimprov”
- @Maffick & @michellehollida - I'll be talking about #Thrivability @ lunch today with @davidahood (Gathering 11) @sambe11 (Do L) & @vivmcw
- Looking forward 2 lunch today with @sambe11 @davidahood @vivmcw - lots to chat about #appliedimprov #DoLectures #Thrivability #Gathering12
- Whoa! Tuesday gonna be an epic encounter with @vivmcw @davidahood @sambe11- is the HUB big enough 4 the 4 if us? #tweetingafter2manyreds :-)
- Liking 7 principles of intervention in complex systems http://t.co/UkF8PAbv
- Yay! Skitch for iPad is now out ... SIMPLIST sketching tool and it links seamlessly with Evernote! http://t.co/0qHsw08t http://t.co/ic1EF5TC
- Article: Prototype as if you are right. Listen as if you are wrong. http://t.co/xVwJ0iRZ
- Fierce design http://t.co/WInhE8hW
- Stewarding our Gatherings | Solarium http://t.co/iOZaxl6K - liking this one
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Posts
- 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
- Nov 04, 11
From Southern Cross to the StKilda Eco Centre via Albert Park on the way in and StKilda Esplanade on the way back. No better way around Melbourne Streets.
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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)
- May 30, 11
I have tried to bake scones using many different recipes and methods. Some have been absolute rock hard failures and some have been just ok. This recipe is a winner and produces lovely soft, rounded scones. It is based from a Country Womens Association (CWA) recipe so I think that is the secret. Well done ladies.
- 4 cups Self raising flour (sifted)
- 1tsp sugar
- pinch salt
- 300 ml cream
- 300ml milk
Pop the oven on 200deg C and grease a flat oven tray.Mix dry ingredients together in a large mixing bowl. Then mix the cream with the milk in a separate bowl. Pour the milk/cream mix into the centre of the dry ingredients. Mix with a butter knife until just combined. Place mix on a floured chopping board and pat mixture out to an even thickness of 3cm. With a greased scone cutter, cut scones and place them close together (really close!) on the greased baking tray. It should make at least a dozen scones. Bake for about 12-15 minutes until golden but make sure they are cooked in the middle (crack one open if unsure). Enjoy hot with lashings of butter, jam and cream. - May 18, 11
- 60 g butter
- 1 large zucchini, finely chopped
- 1 leek, sliced
- 500g chicken breast fillet, diced
- 4 rashes bacon, sliced
- 1 garlic clove, crushed
- 2 tbsp plain flour
- 1 1/2 cups chicken stock
- 1/4 cup cream
- 1 tbsp chopped chives
- 1-2 sheets puff pastry
- 1 egg, beaten
Preheat oven 200 deg C, grease 4 ramekin dishes and place on trayMelt one third of the butter and cook zucchini and leek until tender, transfer to a large bowl. Cook bacon, garlic, and chicken until browned and almost cooked and add to vegetable mix. Melt remaining 2/3 of butter in a seperate pan, add flour, cook stirring until mixture bubbles,. Gradually add stock and bring to the boil. Simmer stirring until mixture thickens. Stir in cream and chives and add to chicken and vegetable mix. Spoon evenly into individual ramekins.Cut the thawed pastry into rounds, slightly larger than the ramekin dishes. Cover each dish with a layer of pastry and gently fold the edges over the dish to seal. Brush the pastry with egg. Use a sharp knife to cut 2 slits in the top of each pie. Bake for 30 minutes or until browned.A delicious meal for a cold winters night!
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 - May 18, 11
Gardening goes beyond the tangible stuff. Creating the right conditions for life to thrive is an art. It requires the heart as much as it does the head and the hands. My passion for growing food and Ingrid's for cooking has created a whole new way of living. This blog is our creative space to record and share our love of healthy food.
In this place from Geoff Brown on Vimeo.
- May 15, 11
The basil is in it's final days, so time to make pesto. Oh so simple and should keep for a few months as long as you use a sterilised jar and cover the top of the pesto with a good layer of olive oil.
- 1large bunch of basil, use leaves
- 2-3 garlic cloves
- 1/4 cup of pinenuts
- approx 2 tbs of olive oil
Pop all the ingredients in the food processor and give it a whizz. Spoon into the sterilised jar. If you are planning to eat the pesto over the next few days you can even add some good quality parmesan cheese to give it a creamier texture.Great over pasta with roasted pumpkin and feta or as a dip / spread. - May 14, 11We have had a fantastic harvest of tomatoes and chillies this summer. This recipe is a great way to preserve them so you can enjoy over the winter months.1kg Ripe Tomatoes, peeled and chopped500 gr sugar3 Tablesp. lemon juice1/3 cup white wine vinegar6 long red chillies, sliced (leave the seeds if you like it hot)2 tsp. salt2 Tablsp fish saucePlace tomatoes and sugar in a bowl, cover and leave at room temperature overnight.Transfer to a pan, add remaining ingredients and bring to the boil stirring occasionally.Reduce heat, simmer for 1 hour until thick.This is a sweet/savoury jam to be served with meat or chargrilled squid . Thanks again Aunty Gael for all you fantastic contributions.
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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 practicesAdditional Information-
Interests:Hosting and Facilitating Conversation, Surfing, Growing Food at Home, Sustainability, Behaviour Change, Community Adaptation, Complexity and Change, Visual Thinking
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- Hello all, I intend to feed you a bit of news and facts each week to get you amped up for a great festival. Some fast facts: Ø We have just hit 100 registrations and will probably end up with 150-160 registrations. Ø This year we have 9 stages. 4 capable of hosting bands and 5 acoustic stages. Ø Bands get 40 minutes including set up. Acoustic acts get 30 minutes including set up. Ø We provide all the PAs and sound guys on the band stages. Ø Each stage has a host to co-ordinate the acts and give you a go to point when you arrive. Ø We will provide full stage instructions for each stage soon. Ø The full schedule will be finalized in the first week of March although I will be starting to schedule this week. Bands who have registered will know if they are in during the last week of February, we usually get oversubscribed with bands. Ø I will accept scheduling requests if you have other commitments on that weekend but please accept that keeping everyone happy is difficult. Not making a request does not disadvantage you. Ø We have an outside broadcast occurring with Pulse FM on the Sunday Afternoon from the pub car park leading up to the Special Mystery Guest. Ø The Special Mystery Guest will close the festival on Sunday and this year we have a great SMG. Dan Sultan was last year’s SMG and Colin Hay the year before. Kind regards, Marty Maher Festival Co-Ordinator m: 0419 505 279 t: 5220 0000 http://www.aireysinlet.com.au
- This Saturday night, Portland boy -Josh Rawiri- is playing a solo gig at the Aireys Inlet Hotel. As we approach this year's Open Mic, Josh's bluesy and soulful sounds will get us warmed up for more music to come down the South West coast. He starts at 8.30pm Saturday 4th Feb. See you there!
- All righty music lovers, performers and festival go-ers ... the 2012 Aireys Open Mic Music Festival is coming round again. We're excited because this year we have our pub back online and it's owned by locals. They have fully refurbished the inside and out and it will be the perfect place to host this year's event. Registrations are open for performers - just check out the links below for details!
- The 2011 Aireys Inlet Open music Festival is on!!! 160 performances across 7 stages from Friday night to Sunday afternoon! Get yourself down to Aireys and be blown away by great music and our sparkling town!
- Thanks to everyone who has signed up for driving the shuttle bus at this year's event. We have an awesome array of people volunteering to take on all sorts of roles including MC'ing the venues, driving the shuttle bus, dressing up the town, setting up the stages and businesses supporting this event with open arms. Thanks everyone! Stay tuned for a spread in next weeks SurfCoast Times!
- Aireys Inlet Open Mic Music Festival Program Now Available Your guide to this years festival! All acts, stages and workshops across all 3 days are now fully scheduled. We have expanded to 8 stages and have 160 acts registered to play! Get-on-the-BUS! Remember that this year we have 2 shuttle buses running bw venues & to Moggs Creek, Fairhaven & Aireys Inlet - so leave the car at home!
- To all ARTISTS who are registered to perform at this the 2011 Open Mic ... please check your email and confirm your slot in the schedule by return email to Marty (marty@greatoceanproperties.com.au). Thanks to everyone who has already done this!! Looking forward to a cracking festival!!
- We currently have 85 registrations to play at this year’s festival and we still have 5 weeks to go. We can handle about 130 acts so if you know anyone who intends to try and register please ask them to do so, as this will fill up fast. If you have not submitted any recordings with your registration I encourage you to try and get something to me. I am going to start scheduling next week and will be using these to schedule appropriately. We have added another stage this year. We have moved the Buskers Stage to outside Kiss Me Too which is next to Sunny’s Pizza. The Inlet Beach Stage has been upgraded to handle larger acoustic acts and give us more scheduling slots. (see map on website on Venue page) I have also attached a poster. If you can print one or two off and put them up somewhere it would be a great help. We try and put all our money into hiring the best gear for the festival and rely on goodwill for the marketing. They should print well up to A3. We will start to load all the artists onto the website this week with their website links where provided, so keep an eye out for who is playing. Thanks for being part of a great festival and I will keep in touch as the festival gets closer. Kind regards, Marty Maher Festival Co-Ordinator m: 0419 505 279 t: 5220 0000 www.aireysinlet.com.au Great Ocean Properties - Sponsor 2011 Aireys Inlet Open Mic Music Festival
- Just uploaded some cracker photos of last year's Open Mic Music Festival
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