I like not having a conversation that doesn't need to be had. Simplicity is useful when the mind doesn't feel it necessary to empty itself constantly. I like the occasional pause, the itinerant journey, the time slowed and can appreciate what you have to share.
Find me an adventurer, collector, designer, writer, outdoors-man, artist... I enjoy conversation, food, cooking, friends, ideas, inventive objects-minds, interior designs, decorating, landscapes, photography, architecture, history, travel, antiques, timeless craftsmanship and you, maybe. Why NOT?!?
I am a Mississippian and have a knack for living. I've been to the world and have come back to myself.
Enjoy your visit: say hi and share anytime :)
Not only do I raise hell, but I also grow food. You must break your need and your identification for and with the systems that enslave you.
(via socialuprooting)
![hippieflavor:
“One great example [of restaurant supported agriculture] is Chef David Swanson who owns Milwaukee’s Braise Culinary School. Swanson started Braise RSA to help connect local growers in Wisconsin to restaurants around the state. Restaurants buy a share in the RSA and Swanson distributes—all of which frees up farmers to grow food.
As is the case with supported agriculture, growers get some of the money before the harvest season which means they can afford more easily their upfront costs. As it turns out, this often allows farmers to give restaurants deals because they have money upfront and because they have an invested buyer who’s committed to them.
The RSA also has a system where if one farmer’s crops are suffering, they can track down another farmer with the same crop to provide service to the restaurant.” (via Envirovore: Eat Your Greens! - Restaurant Supported Ag Catching On)](http://25.media.tumblr.com/71tdOXvCEk2jes5nYSn5o0c9o1_400.jpg)
“One great example [of restaurant supported agriculture] is Chef David Swanson who owns Milwaukee’s Braise Culinary School. Swanson started Braise RSA to help connect local growers in Wisconsin to restaurants around the state. Restaurants buy a share in the RSA and Swanson distributes—all of which frees up farmers to grow food.
As is the case with supported agriculture, growers get some of the money before the harvest season which means they can afford more easily their upfront costs. As it turns out, this often allows farmers to give restaurants deals because they have money upfront and because they have an invested buyer who’s committed to them.
The RSA also has a system where if one farmer’s crops are suffering, they can track down another farmer with the same crop to provide service to the restaurant.” (via Envirovore: Eat Your Greens! - Restaurant Supported Ag Catching On)
I found out recently from Jim at Northface that Bitter Creek Alehouse in downtown Boise, Idaho has a giant digester in their basement. All excess produce is used, digested by worms, and then the soil it produces goes back to their growing list of local farmers.
Impressive.
The North Face
802 West Idaho Street
Boise, ID 83702
(208) 331-9790
Bittercreaak Alehouse
208.345.1813
246 N. 8th Street
Boise, Idaho 83702
urban agriculture in Holyoke, Massachusetts » City Farmer News)
“Nuestras Raíces was founded in 1992 by the members of La Finquita community garden in South Holyoke to manage the garden and with the goal of developing a greenhouse in downtown Holyoke. Nuestras Raíces is building cultural pride as well as the ability of low-income Latinos in Holyoke to address environmental, economic development, substance abuse, and food security issues.”
I found out recently from Jim at Northface that Bitter Creek Alehouse in downtown Boise, Idaho has a giant digester in their basement. All excess produce is used, digested by worms, and then the soil it produces goes back to their growing list of local farmers.
Impressive.
The North Face
802 West Idaho Street
Boise, ID 83702
(208) 331-9790
Bittercreaak Alehouse
208.345.1813
246 N. 8th Street
Boise, Idaho 83702
![hippieflavor:
“One great example [of restaurant supported agriculture] is Chef David Swanson who owns Milwaukee’s Braise Culinary School. Swanson started Braise RSA to help connect local growers in Wisconsin to restaurants around the state. Restaurants buy a share in the RSA and Swanson distributes—all of which frees up farmers to grow food.
As is the case with supported agriculture, growers get some of the money before the harvest season which means they can afford more easily their upfront costs. As it turns out, this often allows farmers to give restaurants deals because they have money upfront and because they have an invested buyer who’s committed to them.
The RSA also has a system where if one farmer’s crops are suffering, they can track down another farmer with the same crop to provide service to the restaurant.” (via Envirovore: Eat Your Greens! - Restaurant Supported Ag Catching On)](http://25.media.tumblr.com/71tdOXvCEk2jes5nYSn5o0c9o1_250.jpg)
