{"id":2286,"date":"2012-05-14T11:48:47","date_gmt":"2012-05-14T01:48:47","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=2286"},"modified":"2012-05-15T15:51:10","modified_gmt":"2012-05-15T05:51:10","slug":"tree-cabbages-and-food-forests","status":"publish","type":"post","link":"https:\/\/www.belly.net.au\/?p=2286","title":{"rendered":"tree cabbages and food forests"},"content":{"rendered":"<p><strong>On air on Byron Bay community radio bayfm 99.9 on May 14, 2012<\/strong><\/p>\n<p>Today belly was all about bio-diversity, about getting down and dirty and protecting our food supplies, and sharing our knowledge. And enjoying the delicious fruits of our labours of course.  Shortly Jude Fanton, director of Seedsavers, told us about food networks they recently visited in New Zealand, Europe and Malaysia.  Portuguese cabbage forests and monkeys that help make our fruit more delicious, among other stories. \tThen Suveran Dewsnap, head gardener at Starseed, talked about his dream of edible food forests, eating weeds, and adapting to our environment.  To finish the show, two more wonderful artists from the very tasty food themed exhibitions at the Ballina Community Gallery.<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #99cc00;\"><strong>FRESH REPORT<\/strong><\/span> : persimmons finishing, strawberries starting, lots of mandarins, dragonfruit, passionfruit<br \/>\nmint &amp; fresh young ginger -maybe time for healthy\u00a0 cold busting juices.\u00a0 Week 3 markets include Mullumbimby this Saturday, Uki and Nimbin on Sunday.<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ff6600;\"><strong>SEEDSAVERS ON TOUR<\/strong><\/span><\/p>\n<p><span style=\"color: #ff6600;\"><strong><br \/>\n<\/strong><\/span><\/p>\n<p>Jude Fanton\u00a0 is director with husband Michel of Seedsavers, founded in Byron Bay in 1986 to protect non-hybrid,traditional seeds and plant varieties, and to set up and assist non-profit seed networks and exchanges, here and abroad.  These days they travel a lot, learning and teaching ways to protect biodiversity with like minded people all over the world.  Their latest journey was to New Zealand, and last summer they travelled in Portugal, Spain, France and Malaysia.  There are more than 700 videos of their travels, and lots of seedsaving advice, on the Seedsavers YouTube channel <a title=\"here\" href=\"http:\/\/www.youtube.com\/seedsavers\" target=\"_blank\">here<\/a>.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.belly.net.au\/wp-content\/uploads\/2012\/05\/jude-on-tour-1.mp3\">Listen to the Seedsavers travels in Europe and Malaysia<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.belly.net.au\/wp-content\/uploads\/2012\/05\/jude-nz-permaculture.mp3\">listen to Jude Fanton&#8217;s New Zealand travels<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ff0000;\"><strong> <\/strong><\/span><\/p>\n<p>&nbsp;<br \/>\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"http:\/\/www.youtube.com\/embed\/8CUiNkehjbo?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n&nbsp;<br \/>\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"http:\/\/www.youtube.com\/embed\/sb3tzeE1Wjg?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n&nbsp;<\/p>\n<p>&nbsp;<br \/>\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"http:\/\/www.youtube.com\/embed\/-12URfTmbeQ?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ff0000;\"><strong>CALDO VERDE RECIPE<\/strong><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>Jude spoke about caldo verde, the Portuguese national soup, or even national dish.\u00a0 It means green soup, and is based on cabbage, preferably kale (or Portuguese tree cabbages). \u00a0 Even if you can&#8217;t get hold of any tree cabbages, kale is pretty easy to get now (at least if you are lucky enough to live around here).\u00a0 Just soften some chopped onion in olive oil, then add chopped garlic.\u00a0 Then potatoes and stock or water.\u00a0 If you like meat, traditionally some chorizo sausage goes in now, and some towards the end.\u00a0 Cook until the potatoes are almost ready and falling apart, whizz the soup smooth if you prefer, then add lots of finely shredded kale and more chorizo.\u00a0 The kale should still keep a bit of texture, not be really soft.\u00a0 You can also add herbs like mint and parsley towards the end of cooking.<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #993300;\"><strong>FOOD FORESTS<\/strong><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>Suveran Dewsnap is head gardener at <a title=\"Starseed Gardens\" href=\"http:\/\/starseedgardens.com\/\" target=\"_blank\">Starseed Gardens<\/a> , a non profit organisation with all sorts of interesting projects, on among others, bio-char, aquaculture, hemp, and his passion for many years now, food forests.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.belly.net.au\/wp-content\/uploads\/2012\/05\/food-forests.mp3\">Listen to Suveran on belly<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Starseed Gardens will have <a title=\"workshops\" href=\"https:\/\/register.eventarc.com\/event\/view\/8929\/tickets\/food-security-workshops\" target=\"_blank\">workshops<\/a> on planting a food forest , in Byron Bay in June. \u00a0This is what Suveran says about the importance of food forests.<\/p>\n<p>&#8220;The beauty of food forests, in my view, is not just that they provide a  variety of produce on an ongoing basis, when established, but, more importantly, as a permanent resource ( as opposed to annual cropping ).  They are an ongoing propagation resource base that would be so vital in the event of a food supply crisis, with most tropical and subtropical perennial staples being easily reproduced by cuttings and tubers (sweet potato, cassava, Taro, Arrowroot and yam ) or abundant seed (as in the case of perennial legumes such as Lima beans ) Thus with some      collaboration and a local knowledge base communities around the shire would be able to provide themselves with abundant food, relatively quickly.  This, in my view, is the essence of food  security.  In the event of a natural  disaster or disruption to the transport system there is probably no more  than 2-3 days food on the supermarket shelves, and so, in an increasingly uncertain world, I now feel a sense of urgency to share the knowledge I have accumulated, and will be running a series of <strong>workshops<\/strong> around the country over the next 12 months, starting at Starseed gardens on the 1st-3rd of June.  This workshop will cover various strategies for achieving a secure locally produced food supply including perennial food crops, the development of a food forest network across the shire, edible weeds, community collaboration, planting hardy plants for winter and  preparing the ground for spring planting,  followed by a  comprehensive food forest planting workshop from August 31st to Sep 2nd  which will include a range of seeds and cuttings to begin creating other food forests throughout the district.&#8221;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ff0000;\"><strong>RECIPE &#8211; TARO WITH MISO AND TOFU, from Suvi<\/strong><\/span><\/p>\n<p><span style=\"color: #ff0000;\"><strong>adapted from a recipe on www.justhungry.com<\/strong><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>Suveran brought a bag of taro roots &#8211; some to plant, some to eat. \u00a0Lucky subscriber Bridget, who won them, is attempting to goat-proof a spot for the taro patch. \u00a0He suggests this recipe. \u00a0You can buy taro easily in local shops and markets.<\/p>\n<p>&nbsp;<\/p>\n<p>5 or 6 smallish peeled taro roots<\/p>\n<p>1\/2 block firm tofu, crumbled<\/p>\n<p>1 cup Japanese dashi stock or water<\/p>\n<p>2 tbs white miso paste<\/p>\n<p>1 tbs soy sauce<\/p>\n<p>1\/2 \u00a0tbs raw sugar<\/p>\n<p>&nbsp;<\/p>\n<p>Cut the taro into chunks. \u00a0Bring to a boil taro, dashi or water, tofu and sugar. \u00a0Cook on medium heat until almost all liquid is gone, then add the soy sauce and the miso (thinned to liquid consistency with a little water). \u00a0Simmer on low heat for a few minutes. \u00a0Serve hot or cold.<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ff00ff;\"><strong>BELLY BULLETIN<\/strong><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>Coming up this Thursday 17th &amp; all weekend, the Noosa International Food Festival, chefs from all over Australia, Hong Kong and Turin, lots of good music. \u00a0 \u00a0On the June long weekend ABC Delicious magazine is organising a Byron Bay gourmet extravaganza, lots of visits to local producers and restaurants. ( See <a title=\"here\" href=\"http:\/\/www.taste.com.au\/delicious\/article\/whats+new\/a+delicious+weekend+in+byron+bay,1125\" target=\"_blank\">here<\/a>) They both sound good if you have a fair bit of cash to spare.<\/p>\n<p>On in Ballina right now and \u00a0free :<\/p>\n<p>From Wednesday 2 May &#8211; 27 May 2012 \u00a0(from the Gallery <a title=\"website\" href=\"http:\/\/www.ballina.nsw.gov.au\/cp_themes\/default\/page.asp?p=DOC-XEB-14-65-48&amp;c=405\" target=\"_blank\">website<\/a>)<\/p>\n<p><strong>&#8220;Table Manners<\/strong>: a spectacular installation of handmade ceramic dinnerware by ceramic artists Suvira McDonald, Malcolm Greenwood and Sue Fraser; textile artist Kirsten Ingemar; Ikebana artist Di Morison and food stylist Monique Guterres-Harrison (Seaweed Cuisine). Curated by Suvira McDonald.<\/p>\n<p><strong> Short and Sweet<\/strong>: exquisite pastel drawings depicting kitchenware and high tea treats by Katka Adams.<\/p>\n<p><strong> Produce-d<\/strong>: watercolours of farmers market produce by Karena Wynn-Moylan. Each Saturday for one year the artist visited her local farmers market (the Bangalow Farmers Market) and photographed her basket of produce. These were then translated as beautiful watercolour paintings and published in a recipe book, with recipes from market stall holders.<\/p>\n<p><strong> Food for Thought<\/strong>: still life paintings and mixed media by Barbara Zarletti and Peter Mortimore. Their contrasting styles offer exquisite views of quiet arrangements of food and kitchenware.&#8221;<\/p>\n<p>&nbsp;<\/p>\n<p>Last week on belly we talked about food and painting with the presenter of the Bayfm arts show, Karena Wynn-Moylan.  I hope you have a chance to check out last week&#8217;s post <a title=\"Fresh and juicy art\" href=\"http:\/\/www.belly.net.au\/?p=2264\" target=\"_blank\">here<\/a> with karena&#8217;s beautiful paintings and lots of seasonal recipes from her artistst&#8217;s cookbook. \u00a0Today I \u00a0played \u00a0interviews I recorded at the exhibition opening night with 2 other artists, Kirsten who works with fabric,and sound, and Peter who made great collages in honour of his mother&#8217;s old cookbooks.<\/p>\n<p>&nbsp;<\/p>\n<p><a title=\"Listen to Kirsten Ingemar\" href=\"http:\/\/www.belly.net.au\/wp-content\/uploads\/2012\/05\/kirsten.mp3\" target=\"_blank\">Listen to Kirsten <\/a><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.belly.net.au\/wp-content\/uploads\/2012\/05\/peter.mp3\">Listen to Peter<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ff0000;\"><strong>MUSIC<\/strong><\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\">Apart from the fado track, all the music today was thanks to the great community radio resource, airit, \u00a0maintained by Amrap, which supports Australian musicians, and community radio stations. \u00a0 No money  at all from the Federal government in this year&#8217;s budget, very disappointing, but they say they will keep the music coming.  Senator Conroy is the one to contact if you want to support amrap.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>Foreign Language by Flight Facilities, from Foreign Language Remixes<\/p>\n<p>Fado Curvo by Mariza, from Nu Europe<\/p>\n<p>Maybe When The Sun Comes Down, \u00a0XTREMIX By Cloud Control\t\tRichard In Your Mind<\/p>\n<p>Forest Eyes \u00a0by Jinja Safari , from the Jinja Safari EP<\/p>\n<p>Words and images by \u00a0Great Earthquake, from \u00a0Drawings<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><br \/>\n<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>love and chocolate covered cabbages, \u00a0sister tess<\/p>\n<p><span style=\"color: #ff00ff;\"><strong><br \/>\n<\/strong><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>On air on Byron Bay community radio bayfm 99.9 on May 14, 2012 Today belly was all about bio-diversity, about getting down and dirty and protecting our food supplies, and sharing our knowledge. And enjoying the delicious fruits of our labours of course. Shortly Jude Fanton, director of Seedsavers, told us about food networks they [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[259,219,68,119,260],"class_list":["post-2286","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts","tag-cabbage","tag-kale","tag-seedsavers","tag-soup","tag-taro"],"_links":{"self":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2286"}],"version-history":[{"count":16,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2286\/revisions"}],"predecessor-version":[{"id":2307,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2286\/revisions\/2307"}],"wp:attachment":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}