Consensus Training

Consensus plain 2

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Our consensus training is finally upon us! I am very excited. Our group has been self-learning consensus for the past 10 months, and I think it will be good to have a seasoned user show us some things to do.

In May, it became clear that majority rule wasn’t a good fit for our group of bottom up thinkers. So, I suggested consensus, and we’ve been trying it on ever since. One of our members made a comment that she lived in community, with consensus, for almost three years. She didn’t feel she even began to understand how consensus works until she was at the end of her stay in community. This was a very telling comment to me, as we hadn’t lived in community, had been doing it for less than 7 months, and it has felt awkward to me. Her comment validated my concerns. For the third time, I was referred to Tree Bressen; so I called her.

I read the Tao of Democracy by Tom Atlee almost 6 years ago. What an eye opener! The belief that in empathic situations, people really are smarter together. Most of our food club meetings have shown this to be true. We state concerns, work through problems, and come up with a much more brilliant answer than any one of us could have come up with on our own. It’s a true consensus process, truly bottom up planning.

I am hoping that tomorrow’s training will kindly show us some tricks and traps and how to navigate through those traps. One of the handouts is “Nurturing Dissent.” I’m a terribly excited.

Stay tuned for more.

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A Food Revolution

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The Organic Elite Surrenders To Monsanto: What Now? Now what indeed.

I have so many thoughts on this subject, it’s difficult to put into words. This is why I write (blog). To make sense of the senseless.

Bottled milk

Noris whole, organic milk, used in my hot cocoa made from my organic Dutch Process cocoa from Hummingbird Wholesale. Image by alexis22578 via Flickr

I co-coordinate a food buying club. (I do not run it on my own, that’d be VERY hard and time consuming. We do this TOGETHER because together, it works a lot better.) In my food buying club, I am in frequent contact with people who have similar food desires that I do. We want our food to come from someone we have met, or can meet. We want to know what goes into our food, so for us it means knowing what fertilizers are out there in the animal feed or plant feed or whatever. We want to know are farmers are more than getting by, and we want to know they are paying their employees surviving wages. We want to know how things are picked and who’s doing the picking. We want to know what temperature our milk is pasteurized.

Chicken Leftovers

Taylor-Made Farms chicken. These leftovers yielded more than 7 cups of shredded chicken! I know my farmer. Do you? Image by alexis22578 via Flickr

We want to know all about our food. Why? Because we want to know what’s going in our bodies. We are horrified when we learn about all the chemicals in breast milk. We are horrified about all the environmental cancers. We are horrified that people cannot get access to fresh water because it is being bottled in their backyards and sold back to them. We are horrified at this pathetic mess of industrialization that coops itself as food. It is not food. It is poison. And we want no part of it.

So, how do we get out of it?

Go local. Ask yourself now if Organic is more important than Local. The hierarchy should be, yes should be, LOCAL first. Why? Because you create food security and community. Food security lends itself to the local economy, while community overall helps us be less lonely and more connected to the things that matter.

Food nourishes. Food should nourish. Food is the center of our communities. Food holds us together. We can choose to live on pills, vitamins, protein bars, shakes (Thank you Aldous, our Brave New World is here), or we can enjoy ourselves. We can eat slowly, savor moments, tastes, and experiences. And, it doesn’t have to take a lot of time.

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I’m in a Food Club

December Frontier

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A what? I haven’t really blogged about it. It’s central to my life. It’s been important to me for several years. And, still I haven’t written about it. My family knows. My friends know. My new friends all know that I am in a food club.

So, what is a food club? A buying club, in its simplest form, is a group of people who buy wholesale, together. A food buying club is composed of people who buy food wholesale, together. A group, acting like a business (some formal, some informal) guaranteeing a supplier of a minimum order in order to get discounts. The labor is distributed, then, through the club. That is, the club’s members sort the orders, organize distribution, and collect and arrange payments.

A few years ago, I found myself in a completely different reality than I thought I would be: I was a wife and mother and could no longer afford to shop exclusively at farmers markets. I was priced out. The single lifestyle was suddenly replaced with diapers (cloth and disposable), onsies, insurance, and another person’s very different tastes. I was, like many moms I now know, just getting used to single life when I was surprised with change. I was getting my organic, local ideas figured out when I entered the world many already struggle with: how to balance those single dreams with family realities. In my case, it was “single, organic, local, sustainable” dreams with family ideals and budgets.

Portland Oregon from the east. By User:Fcb981

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I am not unique in this query. The path I chose to find a solution might be a little different, but here in Portland, Oregon it is gaining traction (so much so, it’s now mocked, laughably, and boy I cannot wait to see it, in Fred Armisen & Carrie Brownstein‘s Portlandia).

Voodoo Doughnut in Portland, Oregon.

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Portland is known for its food snobbery. It’s known for modifying everything when it comes to food. “I would like my triple espresso, non-fat, organic, fair-trade, dark-roasted, single-origin mocha please, served in ceramic or my own reusable mug.” Local, organic, vegan, fair trade, Certified, sourced, vetted, heirloom, non-GMO are all words of norm in this food world.

It’s mystifying and interesting and eyebrow raising, all at the same time.

I want access to whole foods. Probably, not too far off, but certainly not too far into, a Nourishing Traditions menu plan. I tend to think of things a little simply (in my mind). We’ve been eating a certain way for 10,000 years: bread, meat, fruit, vegetables, animal milk in cheese and yogurt (and more). We’ve grown seeds, cultivated seeds, saved seeds, and processed them fairly local until about 300 or so years ago when our lives changed quite dramatically with the Industrial Revolution. I am not a fan of vegan fair because from what I’ve seen it ventures too far into processed-food land, which is ultimately what I think I (we) should be moving away from (and into a more wholesome whole food way of living).

Chicken Leftovers

Chicken leftovers. Sure, I should have picked a prettier picture instead of the what yielded 7 cups of shredded chicken, but this was a meaty bird. 7lbs, 7 cups of leftovers = lots of leftover chicken fried rice = YUM. Image by alexis22578 via Flickr

But, what does that mean? My husband and I try, every year to tend a garden. Every year we learn something, fail at something, and succeed at something. We are no where near being able to sustain ourselves from our own toils and labor in the land. So, we need to outsource. I would rather not outsource overseas. My sustainable studies have taught me in order to have a secure food shed I need to source my food locally. Anyone ever consider a 100-mile diet? Some folks in Vancouver, B.C. did – and they found it’s HARD. Compromises have already been made, banana anyone? But, how can we make these compromises friendlier to those who produce food and to those who consume it?

By knowing your farmer. By knowing your distributor. By ceasing to rely solely on the supermarket and taking your (my) dollars direct to the producer. I was interested in more organic spices, personal care, and grain. Bob’s Red Mill is in Milwaukie, Oregon, the next suburb over, in the same Metro region, within the same Urban Growth Boundary. I called and found out they work with un-incorporated groups. The catch? We had to meet the minimum: 500lbs. I can’t store that much grain. One 50 lb bag of flour will last 6-8 months, so I couldn’t do basically 3 years worth in my house! But, if I found some people who would buy with me…

And the seed is planted. In 2008, I knew I wanted to build a food buying club.

The urban growth boundary edge at Bull Mountai...

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Social Dynamics

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Image by alexis22578 via Flickr

You ever have a conversation with someone about an idea that wants to be implemented, and then, at some point one or both of you say, “I never thought of that!”? I have. On many occasions. I like to think of myself as a pretty thorough person, and as I get to know a process, I pride myself in my competition to think of all those little things. So, then, when presented, the other person can be amazed at my thoroughness. Okay, so there’s my haughty side, and I’m telling you, I do this, state, “Huh, I never thought of that,” weekly, and sometimes daily.

This is why doing things in groups, and not solo, are often a good idea. I think many of us get that pull, when doing a thing, to say, “Forget it! I’m going to do it my way! This is too hard!” But, if we had a little patience, persistence, and peace of mind, I think we would see that the group way is the way to go. We are better together. We have better ideas together. We have more viewpoints together. We have more fun together.

As an Executive Assistant, it is my job to make sure, for example, that all the materials and logistics for a meeting are taken care of. Sometimes, time crunches, beyond my control, happen, and I need the rest of the players, the rest of the team, to help me out. Better together. When that happens, the positive synergy that results is magnificent. If you are aware enough to recognize it. People knowing their roles, willing to support a uniform cause, even if it’s as trite as running a meeting! The feeling you get, of being a part of a team, is wonderful and empowering.

Okay, so I entitled this post Social Dynamics, so what does that have to do with the power of healthy group thinking and action? Everything.

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Image by alexis22578 via Flickr

As an adult, I am amused at our insistence that journalists, for example, should be neutral and objective. Where did we forget that everyone has a bias? Everyone has a history. Everyone has a point of view. And, in some way, I believe that everyone has an agenda.

The agenda might not be dramatic. It might be dramatic. It might be for good. It might be for the good of one and the ill of others. Being able to assess the character and objectives of others in groups is very important, even if it’s just being able to recognize that one of your players as a specific agenda.

Our food club has agreed to decide things by consensus. Most of us, more than 90%, are new to consensus, but it has a few key elements that ring true to us. For some, they grasped onto the interpretation that majority rule subconsciously insights war. For others, it was the attempt at ensuring and empowering people to have a voice. For others, it was the very real way in which we make group decisions. One thing we did at our last meeting, for example, was to ask everyone to say yes, no, or why not when faced with a proposal. Just a Round Robbin, do you agree or not, and let’s list those concerns.

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Image by alexis22578 via Flickr

Being a staff person, a founding board member, a new board member, and a participant on various committees has given me an incredibly interesting look at these group dynamics. City meetings are run very differently than the board meetings where I am a relatively (into the 2nd year of my 2 year term) new board member. City committee meetings are run very differently than City Council meetings (familiar with red, yellow, green timing?). Meetings where I and a handful of others have meeting experience and the rest don’t are very different than meetings with established board members and staff. Yet, amidst all those differences they have some very core commonalities: the economy affects everyone’s budget, old problems are often new, and they are looking to a group for a reason, which is usually the varied viewpoints.

We are better together. When we are open to hear other points of view, other ideas, other ways of doing things – great things happen. You make the world in which you live your oyster, for the good of your community. You make change. You can make change. You can make positive, lasting change, together.

Image by taberandrew via Flickr

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100% Pure Vanilla Extract

Finished Vanilla Beans

Submerged in vodka vanilla beans, waiting for their rum which came later. These jars sat from February to April in my cupboard. Image by alexis22578 via Flickr

I have been meaning to put these photos up since I took them in February. But, it’s taken me this long to find a slideshow application I can  use and like well enough. Thank you, flickr, for being a good – a reasonable aid.

So, how do you make Homemade Vanilla Extract and why would you do it? Back in February, I was out of vanilla extract. I have long since stopped using imitation vanilla and only purchased what I deem to be the “good stuff.” Food club stuff (more on that later!) was finally materializing, and I was participating in a new level of food. Someone replied to a discussion board with how easy it is, so I Googled it and concurred: Simple, I can do this.

So, I bought my first bag of Vanilla Beans. I purchased them from Frontier Natural Coop where I have had a coop membership, now for nearly two years. It was remarkably affordable. One quarter ounce yielded about 30 beans. I think my bag actually had 33. You only needed 6 beans for every two cups of vodka. There are many tweaks to making vanilla extract, with how long you let the vodka soak up the vanilla goodness to what sort of simple syrup you choose to add. This is what I did, and it’s got nothing but rave reviews. And, it makes for a super easy “preserve exchange” gift!

Ingredients

  • 2 cups vodka (I’ve been using Shmirnoff)
  • 6 Vanilla Beans, sliced lengthwise, leaving one inch at the top in tact
  • 2 tablespoons spiced rum (Captain works as does Sailor Jerry’s)

Instructions

  1. Slice the beans you will use lengthwise, leaving one inch at the top
  2. Pour vodka into 2 quart mason jar
  3. Insert beans in jar, gently applying pressure with a spoon to ensure they stay submerged
  4. Add spiced rum to give coloring and add a touch of sweetness
  5. Let sit for at least two months
  6. Strain, I use a mess colander and cheese cloth last time and it worked wonderfully
  7. Pour into smaller containers, I use 4 oz amber, Boston rounds, also purchased from Frontier
  8. Enjoy & Gift away!
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