Monday, September 1, 2014

A Year Without New Clothes

I was invited on Facebook to the event A Year Without New Clothes and after once again cleaning out my closet today and realizing that we just don't have the space for all our clothes I thought, why not? I already don't buy a lot of new clothes ( I do get some from friends and family as well as buy second hand though) but since I rarely throw anything away the clothes just seem to add up.

So now, until September 2015 I will only be allowed to buy shoes and underwear if needed. Clothes I will have to do with what I have.

I'll keep you updated!

Thursday, August 28, 2014

The Permaculture course

So on the weekend I attended the introductory permaculture course in Mikkeli and it was indeed interesting. The way of thinking in permaculture, I realized, is something that relates to how I already think of the world, but I did get some tips I will try out in the garden, which was mainly why I wanted to attend the course in the first place.

So what is Permaculture?
Our course leaders defined it as (my translation from Finnish);

A method of design,which help create sustainable environments both for nature and humans.

Even if permaculture was originally created by Mollison and Holmgren as a more sustainable option compared to agriculture, permaculture can nowadays be applied to much more than just agriculture. You can use the same principles basically for designing anything by using the 12 design principles of permaculture (copied here from Wikipedia):

  1. Observe and interact: By taking time to engage with nature we can design solutions that suit our particular situation.
  2. Catch and store energy: By developing systems that collect resources at peak abundance, we can use them in times of need.
  3. Obtain a yield: Ensure that you are getting truly useful rewards as part of the work that you are doing.
  4. Apply self-regulation and accept feedback: We need to discourage inappropriate activity to ensure that systems can continue to function well.
  5. Use and value renewable resources and services: Make the best use of nature's abundance to reduce our consumptive behavior and dependence on non-renewable resources.
  6. Produce no waste: By valuing and making use of all the resources that are available to us, nothing goes to waste.
  7. Design from patterns to details: By stepping back, we can observe patterns in nature and society. These can form the backbone of our designs, with the details filled in as we go.
  8. Integrate rather than segregate: By putting the right things in the right place, relationships develop between those things and they work together to support each other.
  9. Use small and slow solutions: Small and slow systems are easier to maintain than big ones, making better use of local resources and producing more sustainable outcomes.
  10. Use and value diversity: Diversity reduces vulnerability to a variety of threats and takes advantage of the unique nature of the environment in which it resides.
  11. Use edges and value the marginal: The interface between things is where the most interesting events take place. These are often the most valuable, diverse and productive elements in the system.
  12. Creatively use and respond to change: We can have a positive impact on inevitable change by carefully observing, and then intervening at the right time
 Different shapes in nature to observe

Basically a circular economy system are drawn from similar ideas and principles as permaculture, also transition towns try to design sustainable cities or towns for people with similar ideas in mind. The transition town idea of how to organize people is one of the ideas of permaculture as well, that you need to include the human into your design and think about designing for strong social sustainability, keeping in mind that the economic and agricultural systems we have now are not very sustainable in the long run. During the course we saw the movie Rebecca's farm which deals with the question of how will today's farms, so dependent on oil, survive in the future.

Modelling a sustainable social network during the course.

Going back from the big picture to the own garden perspective though, it is not difficult to try to apply the principles in your own garden and it is a good "small scale" place to start and experiment. We talked amount other things about creating forest gardens, plant guilds and other tips and tricks for the best edible gardens.

I hope that next summer I will be able to try out combining some plants to make a plant guild and perhaps try to landscape the part of our garden that is mostly forest to see if I can try to make it a bit more "organized" and plant some new stuff there too.

Luckily now I have the whole winter to make wild plans, plans are good, then hopefully at least some of them come true.

Garden designs during the course:

My course was only a weekend introductory course to permaculture at Otavan Opisto, but price/quality was really good, so I do recommend it (it was in Finnish though). There is every now and then Permaculture Design Certifications courses that are about 2 weeks long if you are interested in taking a longer course. A few places you can also do a PDC course online but I realised that for me the online course didn't work out. If you want to travel and combine some organic farming and learning, try out WWOOF:ing, some of these farms are permaculture farms we well as organic.

Tuesday, August 19, 2014

Black Fish documentray

Black Fish is one of those documentaries that are fascinating, scary and sad at the same time. This movie will leave you thinking about the subject for days after you saw it.

I've never seen a killer whale in captivity but the lonely beluga in the Valencia aquarium broke my heart just the same. It looked so lonely and kept swimming around and around and around.

This documentary is interesting also in the light of this summer's talk about closing the only Finnish
dolphinarium. Among others, Ric O’Barry, who holds the lead role in the documentary The Cove has spoken for closing it. The Cove is indeed one if the other documentaries I'd like to see but I don't know if I have the courage to watch it. The trailer is already freaking me out.

Here are a couple of articles in Finnish on the debate of closing the only dolphinario in this country:

Särkänniemen toimitusjohtaja: Delfiinejä ei voi noin vain vapauttaa
O'Barry: Särkänniemen delfinaario suljettava

Sunday, August 17, 2014

The Greenhouse Project

During summer I have to admit I have prioritized other things than the blog so sorry for the blog being so quiet. The intention to write is there but in the end the day only have 24 hours, but perhaps now when we are moving towards autumn I will take some more time to sit indoors by the computer.

Anyway, for long already I wanted to share with you our greenhouse project. Already in my last post you saw a little sneak peak of our start, here comes some more pics of the progress. We built it, or mostly my dad built it (thanks!), from old windows that we gathered from friends, family and our own storage. This turned out not too be too difficult, seems everyone have old windows hanging around and dying to get rid of them. The roof is though a plastic material not to make it too heavy on the rest of the structure, keeping in mind that we will most likely have snow in winter. The greenhouse in the end is relatively big, I guess, but I am happy with the size, it's great space for us to hang out in on chilly or rainy days, also it gives us space and freedom to continuously have many different planting projects going on (also more exotic plants for out longitude).

 Starting up.

Still quite empty, but starting to be ready.
First plants moving in.

 This summer's first harvest was radish.

 It's growing!

 A bit overgrown?
 Tomato, Tomaaato, finally red!
 Done, paint and all. The blue big buckets are for collecting rainwater for watering.

Currently we're still enjoying all of the harvest after all the hard work, and soon already comes the time to plan next years planting and gardening projects.

Do you have a greenhouse? Please feel free to share tips on building/planting/watering etc. I'm a still a newbie ready to hear about any tips or simply get inspired!

Next weekend I am finally joining an introductory course for permaculture, can't wait to learn more about that, it's been on my list for a while now. Will return with a post on that after next weekend.

Thursday, May 29, 2014

Restaurant Day

It's almost two weeks since the restaurant day so I thought it's about time I write a short post about it. It's raining outside so no gardening today anyway.

I'd call the restaurant day a success for us as it was our first time and we were busy all day, we also made a small profit!

Here are some small tips in case you want to join the next restaurant day on August 17th yourself.

1. Team up with friends. The more the merrier, just be sure to split the responsibilities, so everyone knows what they will be doing. Your restaurant might get busy!

I'm happy we did our restaurant day as a group of people. We were busy all the time even if we were five people, and it was more fun as we got to hang out with our friends at the same time as cooking. 

2. Decide what you will serve. We decided to focus on local ingredients and food made from scratch. We did  home-made tortillas (also with tortilla-bread made from scratch) as tortilla is something everyone knows (even in Finland); this way we hoped that the step to try it would not be so big for a local crowd. We also served smoothies on the side and waffles for dessert.

This menu worked well for us as we were cooking outdoors so it had to be relatively simple "street-food" style. The tortillas were also served in a napkin so we could avoid using too many paper plates and also skip fork and knives.

3. Try to estimate how many food guests you will have. Or make a goal and prepare food for X amount of people. Decide what you will do if you run out of food early (close the restaurant early?/someone will go buy more food?) What will you do with the leftovers?

We managed this relatively well (lucky guess?) we had also prepared for a vegetarian option instead of our local meat option,  but it turned out it wasn't selling so we were left with quite a lot of beans. On the other hand they were canned so very easy to save.

4. If you want to have theme remember to add accessories and playlist for ambiance. I hope that to some extent our Mexican hats, fresh herbs and playlist attracted more people to our stand.

5. Decide the pricing, ask around what would your friends be willing to pay and compare prices in other restaurants. Count how much you need to sell with a certain price to make a profit.

We set our pricing a bit too low. We figured it afterwards as we got many comments on how cheap we were. However, our thinking when putting the price was that we didn't want the price to be a reason for people not to buy our food.

6. Advertise, ask all your friends to come,  put up signs and notes online (use the Restaurant Day webpage) and put notes around your area so people know to come for lunch/dinner on the day.

 7. Enjoy! Remember to have fun (it's not so serious) and afterwards pat yourself on the back and relax.

Monday, May 12, 2014

Doing Gardening, Green House and Restaurant Day

I am sticking to my goal of doing stuff, however, it turns out that doing other stuff leaves the blog suffering. (Funnily enough, according to my statistics the blog has never had so many visits, so welcome whoever you are!)

However, I'll try to make an update every now and then at least.

For now, only a short update: My plants are growing and we are working hard on building our own greenhouse, I try to post more pictures on that soon.

And on the weekend we are a group of friends organizing a pop-up restaurant close to where I live on the International  Restaurant Day. Come visit us if you are close! If you are living somewhere else, find the closest restaurant to you here. If you live close to Vaasa you should visit Slow Food Osterbothnia, and all the other cool events Maggie is listing on her blog. I wish I had the opportunity to go!

Anyone else of you having a pop-up restaurant on the International Restaurant Day?