Copperfingertips - Represent The Human Race

I honestly think that we would eliminate one of the major causes of ableism if we stopped basing people’s worth off how much revenue they generate.

Plug It On The Window

The Window Socket offers a neat way to harness solar energy and use it as a plug socket. So far we have seen solutions that act as a solar battery backup, but none as a direct plug-in. Simple in design, the plug just attaches to any window and does its job intuitively.

Designers: Kyuho Song & Boa Oh

Possible Lunarpunk slogan

after seeing all the light pollution in my city:

“Bring back the dark!” 

I wanna be the weird lady who lives in a small house and grows lavender and wears sundresses with straw hats and always has a book to recommend

adults are always talking about how “kids will do anything to get out of school” and okay, first of all that’s not true, but I think we really need to ask why that idea holds so much sway.

children’s brains are hard-wired to take in new information and acquire new skills. consider, for a moment, just how thoroughly our society had to fuck up the concept of education for it to be a normal thing to assume kids are universally desperate to avoid learning.

DANDELION JELLY! !! It tastes like honey! 🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝 been a busy bee last few days harvesting flowers, plucking petals, extracting nectar, straining and canning this delicious jelly! Very Tideaous work but it’s worth it!

3 cups dandelion tea (made from 4 cups of petals in boiled water overnight ) 4 cups of sugar 2 tbsp fresh lemon juice 6 tbsp of regular ball fruit pectin Water bath can for 10 minutes Makes 6 - ½ pints

4/20/16

Volunteering at my local urban farm — they have baby goats!!!!

Meet the Women Behind California’s First Open-Water Seaweed Farm

They’re on a quest for a delicious solution to global food insecurity

Tessa Emmer, Catherine O’Hare, and Avery Resor constitute the all-female braintrust behind Salt Point Seaweed, a fledgling Bay Area company that launched last June. They’ve been harvesting wild seaweed off the coast of Mendocino County, located a few hours north of San Francisco, for two years and selling it to chefs at local restaurants, seafood CSAs, and at retail. Now, they’re striving to become the first West Coast seaweed farming operation to establish an active, open-water farm.

The idea to launch a sustainable seaweed syndicate came to Emmer, O’Hare, and Resor after living in East Africa and witnessing the burgeoning role of seaweed in those communities—as local fishing stock dwindled, resourceful women had found a reliable replacement in seaweed. Seaweed grows rapidly and easily without help from external inputs. Emmer and Resor, who share a background in natural resource management, drew inspiration from a hardscrabble female aquafarming operation in Zanzibar. “There were so many women farmers using it as an alternative revenue model in declining fisheries environments,” says Emmer. “We started wondering why it wasn’t happening in California.”

(via Meet the Women Behind California’s First Open-Water Seaweed Farm | Sierra Club)

Salt Point Seaweed is a three-woman team - Tessa Emmer, Catherine O'Hare, and Avery Resor - living in the Bay Area and working throughout California.

Tessa and Catherine met as undergraduates at Oberlin College and have spent many days exploring the Pacific Ocean from Oahu, Hawaii, to Mendocino, California. Tessa fell in love with the coastal and riparian ecosystems of the Pacific coast when she came out to California for a restoration internship with the Presidio of San Francisco. Her drive to work at the intersection of ecological conservation, economic development, and climate adaptation led her to pursue a master in sustainable development at UC Berkeley, where she met Avery.

Catherine has a background in coastal ecology and sustainable agriculture. She grew up next to the ocean, splashing around the sunny tide pools of southern California. After graduating with a Biology degree from Oberlin College, she worked for small scale organic farms and a small food business, solidifying her passion for local food, regenerative food systems, and health.

Avery grew up living and working on a cattle ranch and has been working in sustainable agriculture ever since. At Duke University Marine Lab, she studied marine biology and environmental science and was captivated by the parallels between aquaculture and land-based agriculture. She is integrating her agriculture experience with 10 years of professional cooking experience to bring farm-to-table culinary expertise to our team.

Avery, Catherine, and Tessa are all committed to using business as a force for environmental protection, community development, and food system transformation.

https://www.saltpointseaweed.com/about

You can find out more / follow them on instagram here: https://www.instagram.com/saltpointseaweed/