more questions than answers

Posted on May 19th, 2013

“Dad…what does exist mean?”

 

Fuck. How the hell do I answer a question like that? My four year old has nailed me with a question that I’m still asking myself as an adult. We’re driving out of the forest, our baskets devoid of mushrooms our hearts a rather deflated. I’m not sure where the question came from, maybe it derived from our existential philosophical conversation walking the paths searching for wild mushrooms, which in fact is just me talking to myself with the odd effort to include a random kid in conversation. I’m often overcome with what my kids ask me, so stumped am I that I end up asking myself the questions my kids are asking me. Often I reply by simply asking them for time to think about the question until I can come up with an answer. This answer to this question however,  was no where to be found, like the mushrooms we’d just been searching  for, it was a mystery.

 

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As far as I’ve experienced, existing simply invites more questions. I’m aware that I’m only around for a short time, I’ll blaze as brightly as I can, then my light will fade away to be lost forever. We all face the same reality, the difference is in how we blaze.

 

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My hands dig deep into the frigid soil, the tips of my fingers ache cold, deep into from the flesh into the bone. My garden is in a state of chaos, it’s being ripped, dug out and transported to the new house by order of the landlord. The soil I’ve worked, the soil that has provided us such valuable asset is now just something that has housed things to exist, which in turn feeds us so we continue to exist. As I work the soil I feel for the wide head of parsnip, the round bulbous of beetroot, the whte stalk of fresh leek, everything must be harvested, and in turn cease to exist.

 

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As I pull out one specimen after another I feel the question from my four year old daughter resonating in my thought.  I exist because I’m fed, I’m fed because I grow, because I work for my nutrients. It makes sense. It’s a simple cycle of energy out….energy in.

 

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Later that week I run a workshop sharing the skills of my everyday live with those keen to learn. We discuss, we share ideas and concepts, techniques and concerns. It’s not just a skills sharing its a stew of thoughts, ideas and attitudes. We walk the forest paths searching for this years elusive mushrooms and no matter how much I assure people that they are safe to eat, there is always a few that feel apprehension. Eating food that’s grown wild and natural is something foreign for most of us and invariably intimidating. We do however, put absolute faith in food that we can select off a shelf and place in a shopping trolly based on the picture on the packet or the television commercial we saw on the item on last nights television. The reality is that the wild food is better for us, even though there is often apprehension that it may poison us. The irony is that the food we eat from the supermarket is probably making us unhealthy and in many cases slowly killing us. It’s just less obvious than a poison mushroom. It’s slow and discrete.

 

I have yet to answer my daughters question. I’m not sure I’ll ever be able to answer it in full. While I work on a suitable answer I’ll plant more seed, I’ll continue to walk the forest for mushrooms, the fields for rabbit and pass on what ever skills I can to those who’ll listen. Maybe that’s all it is for me to exist.

 

yesterday and tomorrow

Posted on May 13th, 2013

The morning sunlight snuck in through the cracks in the tin wall. The chill of morning slapped my face, I wasn’t bothered none. I was well rested. Maybe it was the labour of weeks of preparation, maybe it was just the effect of sleeping out where I belong, no matter, I was stretching well and ready to embrace the morning. I’ve never slept in horse stables before, but I was determined to test out the beds I had made for my guests before they arrived, just in case there were improvements to be made that I’d not thought about. There’s nothing like putting yourself through an experience just to ensure you’ve got it right.

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Busy days passed, preparation and hard work the order of the day. Before we knew it the first student of my workshop had arrived, then another, followed by even more. My nerves kicked in, what if they didn’t like me? What if they didn’t like the way I taught? What if the stables weren’t comfortable enough? It was too late now. This was it. My workshops where go.

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The idea behind the workshops was skills sharing. I’ve learnt a good deal over the years and I’m keen the share the skills in the hope that a snowball effect may happen.

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Maybe people might change the way they view food, by the experience of killing an animal mights open up minds to the the processes of getting that food to the table, the damage done to the environment from conventional food production systems, and the ethical dilemma of animal treatment.

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I was as prepared as I could be. I wasn’t however prepared for the people. The diversity of people, the love from people and the determination of people to make changes, to challenge themselves.

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I’ve come away from the weekend not as the teacher, but as the student. I’ve learnt a great deal this past weekend. So much so that I guess I need to take a few walks in the forest to be alone and to think. My cynical mind has been recharged by the people that visited me this weekend, they came to learn skills from me, but left teaching me a good lesson in humanity. I’ve shed a few tears secretly these last few days, my arms an array of goosebumbs. I’m inspired by positivity alone. Just by sharing what I take as normal practice, I’ve received a shot of inspiration. I feel I now have purpose. To share is to inspire. And I’m inspired. Thanks for sharing.

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Thanks Kate, Dan, Damo for images

naturally unnatural

Posted on May 6th, 2013

The soil crumbled between my fingers like crystallised salt, void of moisture that would normally bind the particles together. Autumn has been unseasonably dry, a sign of the times or just another dry year? The indicators point to something abnormal. The wild mushrooms that should be prolific by now are slim pickings, the clouds refusing to release moisture, the parched soil responds in a predictable manner.

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It’s at this time of the season that I harvest the last round of potatoes that have been secretly growing under the crust of the earth, as they store energy into the bulbs that we in turn harvest and recharge our selves with.

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Potatoes seem to soften hard soil, so much so that when you pull tubers out the soil breaks easily. They also draw on what goodness was in the dirt, so it needs to be recharged with a compost and a different crop the following season. Rotating the crop is a well aged tradition, something taught to me and knowledge I will pass onto who ever is interested.

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I stacked the potatoes in the wooden tray, my mind a buzz with ideas of what to do with them. Cooking with food I’ve grown, and ultimately picked from the back garden still gets me excited, I assume it always will. There is something intrinsically fulfilling about providing for yourself and your family.

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Growing your own food though and cooking with raw ingredients seems to be a pastime of minority. Not long after I was pulling tubers from the dry soil, was I walking the isle of a small supermarket on an errand to source some baking powder. Not being familiar with the location of said item, I walked most isles, gazing with interest with the ‘food’ items on offer. From instant risotto to frozen dinners. Isles of canned items, packaged meals, powdered sauces and meal enhancers. Half the food here would be unrecognisable to someone from the pre war era. Most of it seemed unnecessary.

 

The staples are still there, the flour, salt, sugar and baking powder. All available for us to make what we produce ourselves a complementary success. I’m glad I can still get the staples, but I wondered if the shop could be a lot smaller, if it wasn’t so full of all the other ‘food’. But then again I reminded myself that I’m a bit unnaturally natural. My potatoes grown without chemical assistance, back yard reared, practically zero food miles and full of flavour and texture too boot. The alternative was at the supermarket where the washed variety grown in South Australia, and shipped over here with a high carbon expense.

 

I guess at some point we’ve all tired of hearing about the true cost of food. But I wonder what our future generations will think of our affluent lifestyle. The food most of the western population eats these days, and how it effected the environment and the health of the human population. I wonder if the system will change, why it will change and what will be the catalyst for change.

 

As I tuck into a simple meal of creamy mash topped with chorizo, I can’t help but wonder if it will once again be normal to be natural.

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