Despite the negative tone of the previous article I recently posted, I was surprised how much it inspired me to reduce plastics in my life. I found myself making concrete changes toward recycling and carrying reusable bags in my car. It also got me thinking about this idea of what motivates us toward making change. Writers and therapists Prochaska and DiClemente talk about motivation as happening in the following stages:
- Pre-contemplation – when you just hear things here and there but are still pretty resistant to change – ex> noticing how good locally grown food tastes
- Contemplation – when you are really thinking about the change and possibly discussing it with others – ex>active contemplation about how much you buy local food on a daily basis and how hard it is to come by
- Preparation – When you are taking steps in your life to prepare such as educating yourself – ex>when you are reading and talking to others about the importance of local food and potential sources for it
- Action – When you’re making things happen! ex>buying and preparing a delicious meal of cooked greens, local trout, fresh organic tomatoes and cheese, and a raspberry cobbler!
- Maintenance – When the change you hoped to make is put into action and continues for as long as you had hoped – ex> starting your own kitchen garden
This theory is so fascinating because it teaches about what we go thru in creating change. When I read articles like the one about the ocean, I want change to happen immediately. But the more I understand that there is a process involved and trust the change will come, then it does. When I see the action I want to take, trust it, release it, and watch myself move thru or jump around these stages…my goals for environmental change seem to happen more naturally and less stressful pace.
This week has been abundant with vision and action. Hopefully I can maintain it! I’ve started cilantro, parsley, and brussel sprouts and created a garden plan. Yes, a little early but hard to resist after getting some great varieties and a good antidote to taxes! I also found some great resources that I posted on the web like a local seed starting calendar for the area.
So, that said I’m curious to hear about your vision for a more sustainable food system in Jefferson County. What are some things that you are doing in your life and in the community to nourish people and environments? What resources would you like to share? What are your hopes for environmental change in your life and the community?
We are only limited by our imagination!
1 comment:
As Spring draws near with each passing day, and the excitement of working the soil in anticipation of a green garden grows, let us not overlook a sustainable and environmentally-friendly food source that is available during this time - the mighty maple tree. The sugar and syrup that is produced from maple sap is pure (and delicious!) and can be used in a number of ways, from breakfast syrup to a "universal" sweetener for baking or candy. Usually when people think of maple syrup and sugar production, they think of Canada and our neighboring states to the north. While it is true that northern areas are highest in production of maple products, maple sap can be drawn from anywhere maple trees grow, with Jefferson County being no exception. Simply put, maple sap is a diluted nourishment source for the tree in early spring, and "flows" up from the roots when local weather conditions produce freezing nights between warmer days. People can "tap" into the tree by drilling a small hole through the bark into the wood, then pounding in a small metal tube angled slightly downward. The sap flow is effectively interrupted, and drips through the tube into a collection bucket (may be mounted to the tree, or suspended from the tube itself). After several hours, the sap can be collected and consolidated into a large pot or trough for boiling, which evaporates the water and leaves the sugar behind. Of course, that is a greatly simplified description of the process, intended to spark interest and present the idea here. Volumes of information on the particulars of the different maple tree types, flow timing, tapping, collecting, boiling, and processing of the sap can readily be found in books or an internet search if you wish to become involved. I would like to add, however, that it is important to consider the environment on other levels when making your maple syrup or sugar – please be conservative when tapping your trees (one or two small holes are plenty so the tree can "heal" after the tube is removed); and be sure to think of your energy source during the boiling process (wood fires are best, as you will use unfriendly amounts of electricity or gas if you go that route). You will need patience throughout the entire process, as it is very time-consuming. But the time spent can be shared together with friends and family, where memories and traditions blend with a sweet reward at the end of the day!
Tom Kraemer
Cumberland, Maryland
Post a Comment