Pics Of Fairy Tale Architecture From Norway

Basil, How To Grow More Than You Can Eat - Gardening at 58 North

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Things I learned today #6

You can buy a single basil plant for around $5 or less, and take cuttings forever. Basil is an amazing plant and can be used for a lot of things! Including pesto, which you can make at home with a morter and pestal! (https://youtu.be/6-dOZezSwwM)

Why do my interests in canning, couponing, and homesteading overlap so often with blogs with titles like ‘The Obedient Housewife’? 

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.

sustainability as a concept done on an individual basis shouldn’t be framed as planet saving because it’s. not. you can’t save the earth by planting your own tomatoes, because the destruction of the earth is due to corporations

what you CAN do is use individual sustainability to gain a level of independence from capitalism for yourself and for your community through things like sharing grown food

World's first water park for people with disabilities is literally the coolest thing ever created

A park of inclusion.

When I first saw this headline on Facebook I braced myself to be disappointed. But it sounds like this park was designed really well, consulting the disability rights community, doctors, etc. and keeping in minds the various needs of people with differing disabilities.

Public service announcement

By juliedillon // Support the artist

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/