Foundations for Success: 10 Considerations to Create a Healthy Project

Foundations for Success: 10 Considerations to Create a Healthy Project

By Core Team Member Tim O’Hara

After more than 20 years, we have been able to identify some trends that have led to our survival as a business and a community.  The following advice is appropriate, and perhaps some of it even necessary, if you expect to live successfully in a communal work and living environment doing land-based work.

Students in our annual Permaculture Design Course

Communal Continuity

It’s imperative to assemble a group of individuals that you can depend on, year after year.  If the only people that are visiting your project are there for shorter or medium length stays, you will never feel as if you have a community to lean on during the harder stretches of running a project of this nature.  Create realistic and concise agreements with one another and develop incentives that make everyone feel well taken care of.   

Privacy

We learned the hard way that having your own private space is critical for long-term happiness.  We decided to focus on building before planting in our early years.  That has meant that our agroforestry spaces are a bit behind where you’d expect after 20 years of working in those spaces.  But without privacy, it’s impossible to keep people around who are doing the important work in the orchards and other spaces.  Create private spaces for everyone, with a focus on creating lovely, comfortable, healthy homes for your core team.   

Collective Decision Making

Micromanaging is a recipe for burnout.  Don’t fall into the trap.  Develop trust with your partners and allow each leader to make decisions in their realm up to a certain value.  Big decisions, that affect everyone, should be discussed by your entire team, but small decisions, like whether to buy 5 or 10 avocado trees, should be left to those managing the orchard spaces.

Balance and Rest

It’s imperative to figure this out before burning out.  Burnout can be permanent, leading to the abandonment of your passions.  Build into your day-to-day lives the time to run, breathe, nap, walk, draw, meditate and think.  The work will never be done, so don’t try to do it all each day.  It will be there waiting for you in the morning after a great night’s rest.    

A Solid, Well-Taken Care of & Committed Core Team

We’ve got an amazing core team.  But it took us longer than it should have to realize the importance of building a strong team at the center of our project.  If we expect community members to stay committed, they need to have their needs met.  And everyone has a unique set of needs.  Create a compensation agreement that makes everyone feel valued.    

Community Connection

Be an active member in your town.  Demonstrate, over and over again, that your project exists to benefit everyone in your community, especially those most in need.  Join your local woman’s group, offer free yoga classes once a week, develop a kids soccer camp, or create a language exchange.    

Fair Share

Share what you have.  It’s your easiest path to acceptance though far from the easiest practice to bring to fruition.  It has taken a lot of time, energy and sacrifice to create Rancho Mastatal, and sometimes our knee-jerk reaction to “spreading the wealth” is instead to move to protect what we’ve created in the interest of stability and to prepare for future unforeseen issues.  But true stability comes with sharing.

Communal Meals

This may be the hardest bit of advice to embrace for some.  Sharing a meal takes more social energy, but weighed against the time you save on cleaning and cooking, it’s worth it.  Communal meals encourage group debate, laughter, learning and the development of a strong social fabric.  Humans have tended towards eating in front of screens or on the run.  These trends lead to poor eating habits and encourage humans to disconnect from one another.  To eat well today means a monumental and coordinated effort growing, processing and cooking food.  Celebrate this activity each and every day and you will be rewarded in ways unexpected.

Make Time to Dream

We “talk shop” a lot around here.  We love what we do  and enjoy talking about what we’ve created and how we can improve it.  It’s important for us to create spaces that allow for dreaming and scheming.  Having the space to “zoom out” and move for a time away from the day-to-day allows for creative brainstorming that can lead to breakthroughs and new ideas that might otherwise never come to the surface.  Dare to dream, and dream to create your ideal version of life.   

Don’t Get in Over Your Head

This is much easier said than done.  When you commit to a land based project, your to-do list immediately seems endless.  There’s never enough time in the day to do everything that you need.  Start small and work towards simple solutions whenever possible.  Build and perfect one system at a time, as much as you can do that.  Don’t add chickens, goats and fish in the same year but rather add one species and then see how that changes your life before adding another.  We made the mistake of throwing too much at the wall early on in our development and when not everything stuck, it felt overwhelming picking up the pieces of many systems simultaneously.      

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We try to share our failures and successes frequently so that others can get to where we did in less time and with less effort.  Please don’t hesitate to contact us with questions, comments, or suggestions and all the best in your journeys.    

Check Out These Past Blogs About Permaculture and Community

Why Rootedness Matters

How to Run a Permaculture Internship

Enriching Community Soil: 5 Simple Strategies That Support Sustainable Relationships

Rancho Spa-Statal: Finding Balance and Pleasure in a Life on the Farm

Rancho Spa-Statal: Finding Balance and Pleasure in a Life on the Farm

By Abbey Cmiel, apprentice 2021

Over the last few weeks, we’ve coined the term “Rancho Spa-statal” for any time we find a beauty hack while working on the farm.

The phrase is a bit of an oxymoron, as the Rancho team has a reputation of being the “hard-working, sports-playing,” hippie type. A day here can be very physically demanding: cutting bamboo, hauling bananas, and moving piles of sand and clay. I have learned that building a community and living in alignment with the Earth require sweat and persistence. But the Ranch has also taught me that finding healthy ways to relax and have fun is equally important for finding balance. If a community is going to last, you have to find ways to laugh and spark joy in any situation.

Forever looking for ways to “stack functions”, here are some of our top tips and tricks for turning any activity into a spa day.

The Cob and Daub Pedicure

Every Monday and Thursday, the apprentices have Natural Building work parties where they learn about Wattle and Daub, Cob, Adobe, and Bamboo building skills. These days consist primarily of sifting clay, hauling materials, tamping down gravel, laying bricks, learning to plaster and work with natural materials, and, most excitingly, mixing up earthen mixes with our feet.

Making these mixes resembles a combination between jumping on a moon-bounce and doing “the twist” as we dance around each other on a spread out tarp. There’s no better feeling than squishing clay between your toes, and I’d be willing to bet the health benefits are multi-fold.

Unlike modern construction techniques, building with locally sourced materials such as clay, sand and straw ensure your spa day, and your life in general, will have far fewer toxins. One part clay, one part sand, one part straw: the most effective way to buff your heels and leave your nails shining in no time.

You can read more about natural building at Rancho HERE.

Stompin that earth mix

Bananager’s Conditioner

Each month, we apprentices rotate “Community Contribution Skills” (aka chores) which help keep the Ranch running smoothly. For my first month and a half, I served as the highly esteemed “bananger”, which includes the rigorous task of making sure the immense bunches of bananas are consumed. Sometimes, even after banana smoothies, beer, bread, and dried snacks are made, a surplus remains- and that is when we get creative.

Learn some interesting banana facts from Moanna’s blog 10 Things You Didn’t Know About the Banana

Consti brings in a mega harvest of bananas

Ali, a member of the Core Team and Spa-statal Extraordinaire, invented this banana deep-conditioning treatment for guaranteed more shiny, luxurious hair, with no chemicals or waste involved.

Banana Hair Mask Recipe:

4 bananas

1 egg

½ cup of dairy kefir (learn how to make your own probiotic dairy kefir here)

A splash of vinegar (for bonus banana points, learn how to make banana vinegar here)

 Blend until nice and smooth and lather in your hair (hair should be wet). Leave the conditioner in for about 30 minutes and while you’re at it, consider reading your favorite permaculture book (here are a few of our recommendations) or putting on a natural face mask (continue reading!)

SCOBY Facemask

Wednesdays at the Ranch are all things food preparation. We’ve learned about the importance of eating a diverse diet of fresh and fermented fruits and vegetables for maintaining healthy gut flora and work with many cultures of microbiota to preserve our food. Our gut microbiomes twirl with delight as they see us preparing kimchi, sauerkraut, pickles, natural beers, water kefir sodas, vinegar, and more. These fermentations often produce an abundance of SCOBYs (Symbiotic Colonies of Bacteria and Yeast), otherwise known as “mothers” or “that-thick-alien-looking-layer-on-top-of-your-kombucha”). Turns out, those cultures also have detoxifying and toning properties to make your face glow.

You can find a recipe for homemade vinegar HERE and when your SCOBY outgrows its container, you can try it out as a face mask. Peel off a few of the oldest layers while brewing a new batch, sit back, relax, and plop it on your face. The vinegar can be a bit intense on sensitive skin, so be sure to test on your arm first and leave the SCOBY on your face for no more than 10 minutes.

While you’re at it, grab a glass of your homemade hooch or balm (recipes found HERE) and enjoy.

SCOBY facemask

Rancho Spastatal: A way of life

For anyone interested in living in or creating a community, do not underestimate the importance of self care. Taking moments to relax, play, and be silly allows everyone involved to show up for the most challenging conversations, decisions, or work days. When we invest in our individual and collective health, we are also more able to care for the environment around us and for one another. So find your version of Rancho Spa-statal wherever you call home and use the ingredients you find in abundance to turn the mundane into the magical.

Fruity Ferments- How to Make Fruit Scrap Vinegar

Fruity Ferments- How to Make Fruit Scrap Vinegar

By Hannah Knudson, apprentice 2021

You can make fruit vinegars from all kinds of different local, seasonal fruits. Using the scraps from the fruits (i.e. the peel and extra bits) is a way to value the marginal (permaculture principle) and turn a “waste” product into something of purpose. Here at the Ranch we often make fruit vinegar from bananas (recipe here) and pineapples. But have also done so with a variety of tropical fruits including: patanga, araza and mangosteen. In this article I will explain the process for pineapple vinegar, but this can easily be adapted to meet your local ingredients.

Pineapple Facts

Farm fresh pineapples

Costa Rica is well known for its wide variety of tropical fruits. One of the most loved of these is the pineapple. Many of us around the world are familiar with this tropical treat. The pineapple is one of Costa Rica’s largest exports, trailing close behind coffee and bananas. 

Each pineapple plant only produces one fruit and ranges between nine to fourteen months on average for the fruit to be harvested. Here at the Ranch the cultivation of pineapples is an ongoing process. Due to the amount of people we share our space with, we balance between purchasing pineapples locally as well as harvesting what is grown on site.

There are many permaculture values that we try to put into practice in our daily lives here. One being we want to produce as little waste as possible. Even though we have an active composting system, we always try to stack functions - considering if something that normally has one purpose can also find life in other ways. So you can imagine our excitement when a pineapple is finally ready! This magical fruit has been growing for over a year, free of chemical inputs, which is key for this specific recipe. We only use pineapple peels that come from the fruit we grow here on the Ranch because we can ensure they haven’t been sprayed with any pesticides which allows us to give a second life to the peels.

We love our food at the Ranch and do a fair amount of experimentation on a weekly basis, finding new ways to enjoy different aspects of our diet. One way we do this is through fermentation. Each Wednesday we spend our entire day working on creating Kimchi, vinegars, alcohols, chili jams and many other jungle treats. Our pineapple vinegar is a tasty way to connect our love for food and our desire to use our gifts from the earth to their fullest potential.

Fermentation

Experimentations and fermentation go hand in hand in our kitchen here. As apprentices, one of the first things we learn about in our food work parties is the art of fermentation. The beauty of fermented treats is that the possibilities are endless, allowing us to turn our harvests into new recipes.

The word vinegar comes from the French word vinaigre, which translates into “sour wine”. Following the permaculture principle, “produce no waste”, vinegars are also a great way to save some of our alcohol experiments gone awry.

Vinegars are created through alcohol or sugars turning into acetic acid bacteria (AAB). These tiny bacteria are found on almost any surface making them incredibly easy to access.  Pineapples are readily available to us so making vinegar from the peel is a quick and easy way to use the whole fruit. We adapted this recipe from one of our favorite books, Wild Fermentation by Sandor Katz. If pineapples aren’t readily available where you are, we hope that this recipe can give you some new ideas on how to preserve some of your own local fruits.

Our homemade fruit vinegars

Recipe

Ingredients:

1/2 cup sugar (we use locally sourced sugar known as tapa dulce, you can use a local sugar source too)

Peel of 1 pineapple (or an equivalent amount of your local fruit)

1 quart water

Instructions:

1. Mix the sugar and water in an open mouth glass jar.

2. Submerge the pineapple peels. Ensure all pieces of the peel are completely submerged in your sugar water mix. You can stab the pieces of pineapple peel through a chopstick or secure and wedge them into the jar so all of the peels stay beneath the surface of the water. Add more water and sugar to cover if necessary.

3. Cover the glass jar with a piece of cloth that is tightly secured (if it is too loose, flies will lay eggs inside which turn into maggots - and for some reason everybody hates maggots). We use a piece of string to tie the cloth around the container.

4. Stir the sugar water mixture at least once a day. This is in order to prevent mold from growing and to break the surface that is created to allow aeration to occur which is needed for the fermentation process.

5. When the liquid darkens after about a week, strain out the pineapple peels and compost them.

6. Ferment the liquid 2-3 weeks more. A gelatinous “mother” may grow on top, which is great. When your vinegar is acidic, strain it into a bottle and cap. The mother can be composted or added to a new vinegar at step number five.

7. At this stage, you can start to use your vinegar or continue to let it age. We usually let our vinegars age around 6 months.

This recipe is adapted from Wild Fermentation by Sandor Katz.

The pineapples we are now harvesting were planted by previous apprentices and our current cooking vinegars were created by them as well. Many times the work we start here is created to be enjoyed by future Ranch dwellers. If this past pandemic year 2020 has shown me anything, it would be the reinforcement of the dangers of full reliance on our large industrial food system. Many of us have the desire to become more self sufficient in producing and conserving our own food. We know that access to healthy, fresh food is a privilege. We are lucky to have both the time and space to grow and experiment with ours. As this same interest and passion is also growing in others, we hope that our jungle experiments can be an inspiration on your journey. 

Want to learn More

Join us for one of our workshops that sometimes include farm to table fermentation. Or consider applying to our year long apprenticeship or two month internship, where you will learn all the basics of fermentation, homesteading, growing your own food and lots more!

Happy ferments, happy microbes!

The Magical Benefits of Fasting

The Magical Benefits of Fasting

By Nico, Apprentice 2020

Looking for alternatives

Human behaviors are very hard to change. Especially in today’s world where everything goes so fast, our brains have to deal with hundreds and thousands of pieces of information each day. Overwhelmed by the capitalists’ ideals of growth, money and defining ourselves through our productivity, when do we really take the time to take a step back and reconsider what it is we truly want to engage in? But some things are changing. Each day, people all around the globe feel that wrongness and fight against it through learning, teaching and developing alternatives for sustainable housing, transportation, education and the food industry.

What’s wrong with our diet?

A couple of years ago I dedicated myself to finding alternative solutions that could help me build a lifestyle in harmony with my values. But where to start? Out of the many challenges we will have to face in the upcoming decades, the food system is one the most important. It is also the one where we, as individuals, can have the biggest impact through small changes is our everyday choices. We all know that those fast food chain restaurants surrounding us in the city are bad for our health, that the greenhouse gas emissions generated by the meat industry is nowhere near sustainable, that we should be paying more attention to the origin and process of how our food is made. The public’s’ hunger for nutritional information is more present than ever, diet books are perennial best-sellers, almost every popular magazine features nutrition advice, newspapers, radio programs and TV constantly discuss diet and health. But once again, there are so many sources, so many programs, so much contradictory advice, what should we be listening to? I believe that if we truly want to change the way we eat, we should start by listening to the one and only true expert of our health: our body.

Why fasting?

Jackfruit harvest

My goal was not to lose weight, nor to go vegan. I didn’t want to be on a diet restricting myself from certain foods. I wanted to redefine my relation to food so that I could start enjoying it more at each meal, and start feeling the benefits of eating healthy food on my everyday energy. I wanted to understand why my body feels so tired after some meals but not others, even though it seems like I’ve been eating the same quantity. I wanted to truly enjoy each delicious meal without just stuffing myself with twice the amount of food my body needed. That’s when I came across fasting (we will be talking here about long term fasting on water only, not about intermittent fasting which is a whole other process). The studies about its many health benefits from helping with allergies, skin diseases, cancer, how it helps with setting you in a special meditation mind-set, and the challenge it represented, immediately got my curiosity. I have always thought I couldn’t go more than a day without eating, yet so many people were able to spend weeks, sometimes months just surviving on water, so I decided to take the challenge and prove myself wrong.

As I am neither an expert on fasting, nor nutrition or health, I will not talk about the medical science behind fasting but more about my personal experience and what it has brought me. If you are considering a fast I do however recommend you to read as much expert’s advice about the process, how to start it, end it (the most important parts about fasting are before you start and after you break the fast), what the dangers are, and precautions to take. I do not recommend that you start your first fast if you are alone for it can be a very dangerous process if not properly prepared.

So what is fasting?

There are many kind of fasts but the original and purest one is when you stop eating any kind of food and only drink water for a certain amount of time, usually longer than 3 days. Fasting is one of the strongest cleansing and healing natural methods existing. It has been used since ancient times in many cultures and religions either as a medicine or for spiritual reasons.

What happens during a fast?

The first three days of fasting are mentally challenging. Because we have been so used to eating three times a day, at very specific hours, our brain will send signals through hormones telling your body, “hey dude, we usually have food coming in around this time, what’s happening?” You have to understand that this does not mean you are in danger and start seeing those signs and hunger as a signal, not as pain. Keep yourself busy, go for walks in your favorite place, do yoga, exercises (on the first day of fasting you still have a lot of energy from the remaining food in your digestive track so you should be able to still enjoy intense activities).

On the second day things start to slow down, you feel your energy level going down and hunger is present. I find that this is a nice opportunity to be a little by yourself, doing small activities you enjoy where time flies like drawing, reading, walking in the woods, etc.

The third day is the trickiest one, because you will reach the real fast. After three days that the body doesn’t receive nutrients from the outside, it moves to a kind of emergency mode and starts to digest all kinds of proteins from unnecessary cells, excess proteins from overeating, germs and bacteria. The body knows exactly where all the garbage is stored and start eliminating it. It enters a serious deep cleansing. During the fast, the body uses all the energy that is normally used for digestion and assimilation (which represent a great amount of energy, especially if you eat the average American diet) to clean and repair the tissues, and many organs have the chance to rest and recuperate. Make sure you have this day for yourself and rest, watch some movies, listen to relaxing music. This phase varies a lot in time and effects depending on each individual, but from my experience after three fasts I find that the better I prepare my fast (by gradually stopping all processed food before I start fasting), the easier this phase is. The first time I fasted I was so prepared and excited that I didn’t even feel any of the downside effects people talk about except just wanting to be on my own. In ancient times people didn’t need to prepare so much for fasting because they didn’t have the poisons of the 21st century, so they could go bravely into long fasts. With today’s food system, and depending on your diet and health, it is really important not to shock your body too hard by preparing adequately for your fast. You can find a lot of information and programs on the internet, but the most important thing is that you do it at a rate which correspond to you, by always paying attention to your body. I also find that whenever I start having small headaches and unpleasant sensations on the first three days, being a bit active helps, “Movement creates energy.” You’ve done the hardest part, all the rewards and benefits are yet to come, don’t stop there!

After those three days (sometimes it can take 2 days before reaching the “ketosis”), things get interesting: you don’t feel hunger anymore, your energy level goes up, and you truly enter the “fast trance” I like. I find it is important to start a fast with some ideas about what you want to dedicate the fast towards. It could be researching more about nutrition, focusing on your body and how you feel, thinking about things you want to accomplish in the future, etc. It’s important to live your fast with some ideas about what you want to be thinking about but not setting yourself goals or objectives, since the fast is challenging and you never know what you will come across during the process. Keep an open mind, be focused on what your body is telling you and what it is asking for and enjoy the time you have dedicated to yourself. Don’t be afraid to change your initial plans according to the situation, fasting is all about yourself and how you feel, it might feel a bit selfish to cancel plans you have made with your friends, but I think it is important you realise that before starting the fast. Tell those around you about your plan to fast and that you might cancel last minute. It is better for you, better for your fast and also better for your friends since nobody wants to be around someone that doesn’t truly feel like being there in the first place. This doesn’t mean you shouldn’t do anything social during the fast. After 6 days of fasting I was going to parties and dinner without any problem, but pay attention to what you feel like doing, not what is expected of you.

Breaking the fast

After several days without consuming any food, it is essential to break the fast wisely. Your body will not handle it if the first thing you eat is a huge hamburger with fries and mayonnaise, I guarantee you’ll be sick. Plus, you’ve gone through all the process of cleansing your body, do you really want to start off a fresh start by putting some unnaturally heavily processed food in your system? You want to start with something very light and easy to digest but flavourful, some fruit you truly enjoy. Take the time to choose it wisely, smell it and feel it, and start eating it only when you feel that you are ready. I find that during the fast my smell sense is way more developed than usual, and when you start eating, each bite will feel like heaven. Eat only one fruit and pay attention to the amazing taste, feel it going down your throat and sense all your digestive organs starting to work again after so long. They will truly thank you for the first rest you have given them in years, maybe decades, and your whole body is not craving food: it is craving good food. Think about all those delicious natural fruits and vegetables and all the amazing nutrients they will bring to your body. Enjoy each food like it’s the first time you had it, for me it truly tastes like that.

What fasting brought me

Fasting helped me redefine my relationship towards food. It helped me realize most of the time we don’t eat because we need it but by automatism. Sometime we are not even hungry, or we think we are hungry but we don’t truly need to eat, we just eat because it is the common thing to do. Our brain tricks us into thinking we want something while everything about our health tells us something is wrong with that. Like Paul Nison said: “Listen to your own body sense. If you listen to common sense, you will end up like common people in today’s world.”

Fasting also helped me enjoy more the food I eat. It helped me rediscover flavors I stopped tasting because I couldn’t see the beauty behind it anymore. Enjoying food is not about what your taste buds are receiving, but about how you are receiving those flavors and how you pay attention to them. It’s all about the setting. The best meal you’ll ever have will probably not be the most sophisticated or expensive one, but the one you took time to enjoy because you were with people you liked, in a place you like, like your grandmother’s homemade casserole, or the first time your dad took you out for ice cream. Like Anthony Bourdain says in his book, a cook’s tour “Nothing illustrates them more than the Last Meal Game.” You’re getting the electric chair tomorrow morning. […] You’ve got one meal left. What are you having for dinner? When playing this game with chefs – and we’re talking good chefs here – the answers are invariably simple ones.” Imagine you could rediscover the sensations you had the first time you took a bite out of your first pizza, your first ice cream, or the first apple pie you ever ate.

Fasting also brought me a lot of unexpected things not related to eating. It helped me push my limits and increase my willpower. It taught me that whatever people think is good or bad for you, the only true way to find out is to experience by yourself. It reaffirmed the idea that we shouldn’t be doing things blindly because it is the “normal” thing to do, because we have been doing it for a long time or because of social convention, but we should put everything in perspective and ask ourselves why is it that we do this. Only when we understand fully why we do something can we change it, improve it, or just decide that this is the way we want to go, and then human behaviour becomes easy to change.

People sometimes ask me how did I stop eating meat so easily after so many years as a meat lover? Not eating meat was not the hard part, just as spending 7 days without eating is not the hard part for me. The hard part was putting everything I have learned until here in perspective, unlearn what I thought was true and questioning the fundamentals about nutrition. It might be a hard and tiring process, but only from there can we start building on new foundations, towards a lifestyle in harmony with our values.

Apprentices doing yoga in the Hankey House

Tropical Brewing

Tropical Brewing

by Connor Harron

The craft brewing movement has migrated to Central America and the Caribbean. A growing number of small scale artisanal producers are building on the American Craft Brewing tradition by incorporating local spices and fruits into traditionally brewed ales. To distinguish themselves, from their temperate counterparts, they are adding a tropical flare and creating innovative flavor combinations. For example Domingo7’s Maracuyá Pale Ale (that’s Spanish for Passionfruit) in Costa Rica, Ocean Lab’s B.O.B. - Blood Orange Blonde in Puerto Rico and Lu Bru’s Maiz Azul (Blue Corn) Ale in Mexico all demonstrate how local producers are beginning to incorporate regional ingredients into local craft beer movements. This is surely a positive development and one that leads us to consider other ways we might be able to further highlight local and seasonal ingredients into craft beers.

 These efforts will help to make brewing both more sustainable and position craft brewing as a vehicle for more thoroughly exploring terroir, which describes the potential for fermentation to be used as a method of expressing the unique environmental conditions of the places in which our ferments are produced. By using exclusively local ingredients as well as wild captured yeasts, we have the power to capture the unique flavors of seasons and regional differences that allow for near infinite variation and creativity to explore new combinations of flavors that are rooted in cultural tradition while simultaneously pushing the frontier of artesian brewing. As much as I love finding good craft beer in places like Mexico and Costa Rica, I constantly find myself asking if it really makes sense to be brewing beer with imported German Barley and Hops from the Pacific Northwest United States when there are such a plethora of sugar sources and bittering herbs available locally in nearly every corner of the globe. Could we instead develop beers using a hybridized process and create products that are truly local while still maintaining the key characteristics that make beer, beer?

Speaking of, have you ever asked yourself what it is that really makes a beer? It turns out, the answer really depends on who you ask and where you live. In the most general terms, beers are fermented from carbohydrate rich starches (typically grains such as barley) that first need to be enzymatically converted into simple sugars and extracted into a liquid malt before the substrate can be fermented to produce appreciable levels of alcohol. Wines and Ciders on the other hand, are fermented from fruits and simple sugars that can be fermented into alcohol with limited or no processing. In the case of beers, bittering herbs such as hops are commonly added to provide antimicrobial properties, improve shelf stability and add complex flavors to ferments. In the United States, it turns out that hops are not required in the production of beer and that there are many malt substitutes that are allowed in the production of beer, including “rice, grain of any kind, bran, glucose, sugar, and molasses (TTB Ruling, 2008).” This definition is actually quite liberating, and creates the opportunity to experiment with non-traditional malts and bittering herbs in ways that will promote creativity and improve the sustainability of the craft brewing market globally. This flexibility in malt production will be especially important given that recent climate models suggest that the regional distribution of barley production will become increasing restricted over the next 20 years (Nature, 2018).

In Costa Rica, we have been experimenting and finding repeated success using a wide range of local ingredients including banana, corn, rice, cacao beans, coffee and local cane sugar for producing malts. Corn and bananas, for example, both have long cultural traditions of being used in the creation of local beers. In Eastern Africa, Bananas have long been used to create malt for the production of banana beer (Urwaga or Mubisi as it is locally known). Bananas make for an interesting malt base because they fall into a relatively unique category of fruits that when ripe are rich in both simple sugars and complex carbohydrates that can be easily fermented into a strongly alcoholic brew while maintaining a mouthfeel that is remarkably similar to beer brewed from barley. When the ripe bananas are boiled for several hours, the sugars begin to caramelize, transforming the flavor of the malt into a sweet, neutral flavored base that remarkably, tastes very little of banana, making it an ideal substrate for mixing with bitter herbs or other local products such as coffee and chocolate that can be fermented into either an Ale or Stout like brew.

Conversely, in many parts of South America, but perhaps most notably in Peru, Maize has been used for centuries to produce a corn beer called Chicha. Unlike barley, which when sprouted produces a large concentration of Amylase Enzymes (the key types of enzymes needed to convert complex carbohydrates into fermentable sugars), to make a corn beer, these enzymes need to come from another source. The indigenous peoples of South America developed an ingenious solution to this challenge when they discovered that chewing the cooked corn would transform the starchy, carbohydrate rich grain into a sweet masa that could then be re-boiled in water and strained to create a fermentable Wort made purely from Maize. Although many foreigners cringe when they first learn about the process, for the Inca’s, it was a powerful community building practice that would bring people together to sit around the fire, alternating between sharing stories and laughter while chewing the cooked corn and then depositing all of the masa into a large pot. Although they almost assuredly could not have fully comprehended the transformations that were taking place, their solution was so ingenious because human saliva is packed full of the enzymes needed to break down the carbohydrates in corn into fermentable sugars. I experimented with the traditional process a couple years ago, and I have to admit it was a powerful community building process that for me, took the idea of collective fermentation to a whole other level. Talk about terroir!

The problem with the traditional process is that it is incredibly labor intensive. If you are lucky, like me, you might be able to convince your friends to help you chew a few pounds of corn once or twice for the novelty of the experience, but you are likely to be hard pressed to find a consistent source of labor to chew through the many pounds of corn you will need to produce even a few gallons of Peruvian style Chicha. Fortunately, today we have access to many sources of amylase besides our saliva. As it turns out, ripe bananas (and in particular, ripe banana peels), contain a very high concentration of the same amylase enzymes needed to convert the starches in Maize into fermentable sugars. If you think about it, this actually makes a lot of sense. Unripened green bananas and plantains are a very starchy staple food crop that is used culinarily in a similar fashion to potatoes. As the skin yellows and the banana ripens however, the banana naturally transforms those carbohydrates into simple sugars that make dessert bananas so pleasant to eat directly out of hand.

Due to the high concentration of amylase enzymes present in ripe banana peels, they can be dehydrated and pulverized into an enzyme rich powder that can be mixed with ground maize and water and then mashed similarly to a barley based beer between 140-160 F for 2-24 hours (depending on the ratio of corn to powdered banana peels used) before being strained and boiled to make a fermentable wort. You’ll need to taste the Mash or use iodine strips to determine when the conversion has been completed. There are actually lots of fruits and vegetables that are rich in amylase enzymes. Sweet potato, for example, has such a high concentration of these enzymes that its peel is often used in the commercial production of Amylase.

Alternatively, instead of using the enzymes present in another product, it is also possible to ferment grains with certain types of molds that consume starches and in turn naturally produce the enzymes needed to convert the grains of carbohydrates into fermentable sugars. In Japan for example, Aspergillus Oryzae (or Koji as it is better known), is a humble yet miraculous mold that has been grown on rice for millennia in order to sweeten the rice and make Sake. It is also the key ingredient for making naturally brewed Soy Sauce or fermenting Miso due to the rich diversity of enzymes Koji produces that not only sweeten carbohydrate rich foods, but also break down proteins into amino acids that are the basis for savory foods and the flavor of umami. Due to these impressive properties, koji has now made it’s way out of Japan is slowly become increasingly familiar around the globe. This is assuredly a wonderful thing, because it has now been well established that Koji can be grown on a variety of substrates and virtually any grain, including rice, barley and corn, making it an ideal candidate for assisting in the brewing process anywhere on Earth.

To further explore local flavors and novel combinations, while boiling our worts we have been experimenting with using a variety of local bittering herbs and teas to add complex flavors to our beers, including ginger, turmeric, lemongrass, vanilla and many others. During either primary or secondary fermentations, we use nylon mesh bags weighed down with boiled volcanic rocks to infuse fresh fruit from the farm such as Pineapple, Soursop, Starfruit, or freshly roasted Cacao Nibs, just to name a few examples. Finally, by fermenting our beers with mixed cultures, wild captured yeasts and/or locally adapted strains, we have been able to produce ales with several layers of harmonious flavors, which provide depth and complexity that is only possible to achieve with mixed culture fermentation.

I would not have believed what a powerful role yeast and bacteria play in the creation of complex beers and wines when I first started brewing over a decade ago. Now however, I have learned first hand just what a difference the cultures we use can make. The experience of trialing yeast captured off of different fruits and flowers has led me to encounter flavors I never would have dreamed possible. Some have certainly been on the far side of the funky extreme, including cultures that produce the dreaded odor of sweaty feet or burnt rubber. This however, is exactly the reason for small scale trials rather than placing our faith in large scale spontaneous fermentation. Once you discover the joy of fermenting a simple malt of dissolved sugar or Dry Malt Extract with wild yeast and tasting apples, pears, or other citrus fruits magically appear in the finished product, I believe that like me, you will never want to use a commercialized yeast strain on it’s own again.

I believe that by drawing from the richness of our cultural traditions around the world, we have the potential to greatly expand the breadth of our palates and to more intimately link our brews to the time and place in which they were crafted. The craft brewing revolution is still in its infancy and if I am to have a part of to play in it’s development, then Ginger Hibiscus Sake Hybrids, Banana Coffee Stouts, and Mayan Chocolate Ales will be just the tip of the iceberg.

If you would like our simple Hooch recipe, read our blog article with step by step instructions. If you want to learn more about the wild world of fermentation consider joining us for our year long apprenticeship where apprentices go deep into advanced fermentation techniques.

Dairy Dairies: How to Make Cream Cheese with Dairy Kefir

Dairy Dairies:

How to Make Cream Cheese

with Dairy Kefir

By Ryan Roberts

2019 Apprentice

That's right folks, we're making cheese with the champagne of yogurts.

Dairy Kefir is so interesting to me because it embodies stacking functions - like alchemy, it's possible for 1+1 to equal 4. Milk, grains (scoby) and a days time and voila, you have a delicious base product better than the milk you started with. It's now lightly carbonated, stable in the fridge, resistant to microbial incursion, lower in lactose, tangy, creamy, probiotic and great for your gut.

Furthermore, that stable base product, can be used to create a wide variety of different specialty products that carry with it those unique value-added characteristics that we impart with our time, energy and expertise. During our last diary entry, we discovered Dairy Kefir Creme Fraiche, which you can read about here . This time we'll be making luscious, spreadable and customizable cream cheese out of dairy kefir.

In our first diary entry we discussed dairy kefir's characteristics and how it's made. You may recall that the dairy kefir scoby acidifies the milk as a defensive (or offensive) measure against other microbial life, which have difficulty surviving with such a low pH.

I've discovered for myself, though I don't claim to be first, that we can utilize that acidity to accomplish what is usually done with rennet, vinegar or citric acid: separating the curds (fats) from the whey (protein). Though the exact function of this process is unknown to me, the result appears to be the same. Left for a few days at room temperature, reveals to me that the dairy kefir will separate on its own. But there's a trick!

While leaving the scoby in the milk will speed the process of acidification, we want to be able to easily separate the scoby from the curds and from the whey. We do this with a sieve that catches only the grains, allowing the kefir to flow thru to your ready container. When the kefir is left to ferment longer and it separates, it makes it difficult to capture the curds and grains separately.

Instead, I remove the grains from the dairy kefir prior to separation. The dairy kefir will continue to acidify, though slower, but you'll be left without the headache of hunting thru the curds for your grains.

So starting with the previous step, here are the steps. Now that you have your dairy kefir and scoby separate we can begin:

1. Make your dairy kefir. Follow the instructions laid out in my first blog entry here (link 1st blog).

2. Remove scoby and place in a container with fresh milk.

3. Secure cheese cloth around the rim of a tall container. Make sure there is room for whey to drip to the bottom and accumulate.

4. Pour dairy kefir into fine cheese cloth hanging over the container.

5. Wait 24 hours, allowing time for the remaining whey to drain from the curds. I repeat this process a few times till it quits draining from gravity. The remaining cream is our cream cheese. The live-culture whey can be used in a variety of ways, including starting new ferments by inoculation, using as a probiotic protein supplement, and for cooking with in soups.

Dairy Kefir Cream Cheese

Whey - delicious for soup stock

6. Spread the cream cheese out on a pan with a rubber spatula. Sprinkle in salt and your choice of herbs or dried vegetables. Imagine sun-dried tomatoes, garlic, onions… yes please!

7. Now fold the cheese onto itself, repeatedly, which helps to mix the ingredients in evenly.

8. Place in a container and serve. Buen Provecho!

How to Make Dairy Kefir Banana Creme Fraiche

Dairy Dairies: How to Make Dairy Kefir Banana Creme Fraiche

by Ryan Roberts, 2019 Apprentice

Welcome back, it's Ryan again!

In our last conversation I shared a little about dairy kefir; the history, chemistry and process for making it. This time we'll talk about an exceptional use of dairy kefir - making banana kefir creme fraiche!

Velvety smooth and udderly delicious, this topping is ideal applied atop crepes, pancakes, granola. Next time you're making a pancake breakfast-in-bed for your bae, you can blow their minds with this yummy topping.

Here's the kicker: the bi-product of this process will yield a delightfully flavorful and intensely proteus “banana-infused” whey. I recommend drinking it straight or adding it to your morning shake to spike it with great flavor and a boatload of protein.

If at this point your finding yourself lost on the fundamentals of dairy kefir, check out my first installment of Dairy Diaries here, before proceeding to the next section.

So diving back into the science for a moment; Dairy kefir is a specialized symbiotic colony of organisms, favoring lactose sugars, and adapted to consume them, but this doesn't preclude it from utilizing what sugars are available. Bananas are intensely sweet, potassium rich and full of minerals, making it a fine fuel for your SCOBY friends. The process will break down and alter the banana, unlocking new flavors and heightening nutritional qualities.

This process will take you through the steps of making dairy kefir first, then walk you through separating your two products and processing them to completion.

Ingredients

- Whole organic milk

- Spoonful of dairy kefir SCOBY (or “grains”)

- Glass container for your next batch

- Two medium-sized bowls: one for your creme fraiche, the other for your whey

- Spoon

- Funnel (optional)

- Fine mesh strainer

- Hand blender or food processor (optional)

Process

1. Sterilize your container, using boiling water for your first clean.

2. Chop bananas to your desired quantity and thickness. I chose to use three small bananas. Note that increasing the surface area of your banana by chopping it will make it easier for the SCOBY to access the sugars in the banana. In this step, I quartered the bananas then chopped them horizonally into thin pizza slices. Put the bananas into your container.

3. Put a spoon-full of dairy kefir SCOBY into your container.

4. Pour your organic whole milk into your container, taking care to minimize splashing.

5. Place a lid lightly over the container, creating only a light seal to allow CO2 to escape. Let sit for 12 - 24 hours depending on temperature. Warmer temperatures will yield a faster process. The goal here is to stimulate the mixture to self-separate into the whey on the bottom and the cream on top. It looks funky, but don't sweat it. The cream along with the bananas will become our creme fraiche and the whey, whatever you want to do with it.

6. Pour the whole mixture into a fine mesh strainer. Let the whey drip through the mesh, which will happen mostly on it's own because the cream is now chemically separated from the whey. Light stirring is ok, but seek to minimize the amount of cream that falls through the strainer!

7. Now hunt for your SCOBYs amongst the cream! The goal of this step is different from that of making plain dairy kefir. We want to recover our SCOBY, but we don't want our banana kefir cream to fall through into the whey, so we place our bowl under the strainer now. You may use a gentle scooping motion along the bottom of the strainer to find your grains. Whatever cream falls through should be added back once you've recovered your SCOBY babies. This step can be challenging and awkward.

8. Place your SCOBYs back into their home container, refill it with milk and lightly stir the milk with a clean spoon.

9. Now we have whey in one bowl, cream and bananas in the other and our SCOBYs happily in their new batch of milk.

10. The final step is optional and that is blending the mix. You can certainly enjoy the cream and banana bits mixture at this point, or you can thoroughly blend the bananas and the cream until you produce a uniform appearance. This final step is what yields your creme fraiche.

11. Keep refrigerated till consumption.

That concludes this little adventure into this novel dairy kefir product. Next installment, we'll be exploring a savory herbal cream cheese, YUM!

Have you always wanted to learn about SCOBYs, fermentation or brewing? Check out our upcoming workshops for anything that might be of interest!

Choosing Consciously for Healthier Families and a Safer Home

Choosing Consciously for Healthier Families and a Safer Home

 By Sharleen Marie, Rancho Mastatal Teaching Staff, 2019

Many of us grow up thinking of home as our safest place. As consumers, we have been led to believe that by the time products make it to the market, they have been thoroughly tested and proven safe. We pick up packaging and read labels before buying, just to know what is in the products. But, what does a label really tell us? What are these manufactured products made with? Where and how was it cultivated, processed, packages and shipped? When I first began looking for answers, I encouraged myself to search, detach and reeducate myself about how better make conscious decisions and take actions aligned with my principals and values for my body, my community and my environment. I became passionate about searching what I now choose for nourishment in food, personal care, and lifestyle.

To begin this journey, I intentionally created the habit of choosing all products based on their ingredients rather than their label. I am grateful and fortunate that I had many people around me who inspired me to learn new ways in which I could live a sustainable life, aware of and driven to practice what was best for me, the people and the places I love and care about. After reading this article, I encourage you to continue your journey to discover alternatives solutions and create the changes that produce the results you wish to see in the world.

Don’t just Trust Labels Read the Ingredients

Labels can be misleading. What we think we know about a product may not be true. How safe are your cleaning supplies and skin care products, really? What does ‘Eco-friendly’, ‘Biodegradable’, ‘Natural’ and ‘Nontoxic’ really mean? For example, when we talk about biodegradability of a material or substance, we’re talking about its ability to be broken down into its smallest components parts. This decomposition can be caused by various natural forces like: hungry microorganisms with a digestive system that can break compounds apart into simpler substances, and by contact with light or water, processes called photolysis and hydrolysis consequently. Biodegradability lies at the heart of nature’s sustainable recycling system. Once created, everything from plants to animals is eventually broken down into its most basic parts, which then become the building blocks for new life that itself will some day similarly decay.

When it comes to household, skin care, beauty, and cosmetic chemicals, biodegradability is generally a good thing. In order for a product to be labeled as biodegradable, Federal Trade Commission (FTC) guidelines state that it must degrade when exposed to air, moisture, bacteria, or other organism, and it must return to the natural environment in a reasonably short time when properly disposed of. There is no standard or oversight for the label; manufacturers may label products “biodegradable” at their discretion.

Understanding What You Read

The business of manufacturing cleaning and cosmetic products relies on chemistry. Chemistry itself is not a bad thing. It’s the kinds of chemicals we make and use that matter. Like most anything else, there is a good side and a bad side to all the molecular manipulation chemists practice. There are safe chemicals, and there are unsafe chemicals. Our problem today is that we don’t know which are which. Chemical companies are not obligated to list the ingredients in their products, better known as Voluntary Disclosure Program. This program leaves of decision of wether or not to list ingredients at the sole discretion of the manufacturers. Manufacturers can also legally omit hazardous chemicals if they are part of a mixture the company claims to be a trade secret. (1)

How much do we know about the effects of daily contact with toxic household materials that retailers sell on faith, while we ourselves are serving as the test tubes while we live, breath, and raise our families among these components every day? Toxic chemicals found in detergents, perfumes, solvents, pesticides, pharmaceuticals, personal care products and household cleaners vary in their severity – from acute (immediate) hazards such as skin or respiratory issues, chemical burns or watery eyes to chronic (long term) hazards.

According to an Environmental Protection Agency  (EPA) study of human fatty tissue samples, every American man, woman, and child carries at least 700 pollutants in his or her body. (2) Today, there are an estimated 80,000 different chemical compounds being made and used. (3) In 2016, the EPA named the first 10 chemicals it will evaluate under the new Frank R. Lautenberg Chemical Safety for the 21st Century Act, the first update since 1976 of the nation’s primary toxic substances law. (4)

In the last several years, a growing body of scientific evidence has indicated that the air within homes and indoor environment can be more seriously polluted than the outdoor air in even the largest and most industrialized cities. Other research indicates that people spend approximately 90% of their time indoors. Thus, for many people, the risks to health may be greater due to exposure to air pollution indoors than outdoors. In addition, people who may be exposed to indoor air pollutants for the longest periods of time are often those most susceptible to the effects of indoor air pollution. Such groups include the young, the elderly and the chronically ill, especially those suffering from respiratory or cardiovascular disease.

The evidence that does exist strongly suggests that exposure to many of the common products we take for granted can cause chronic diseases, cancer, fertility issues, ADHD, compromised immune system, hormone disruption, nerve and organ damage, allergies, asthma, sinusitis, anxiety, depression, and other health problems. Do any of these health problems sound familiar?

The 2017 American Association of Poison Control Centers' National Poison Data System (NPDS) reported, consistent with the previous year, that the top 5 substance classes most frequently involved in all human exposures were analgesics (11.08%), household cleaning substances (7.43%), cosmetics/personal care products (6.76%), sedatives/hypnotics/antipsychotics (5.74%), and antidepressants (5.02%). Including the top 5 most common exposures in children age 5 years or less were cosmetics/personal care products (12.59%), household cleaning substances (10.96%), analgesics (9.18%), foreign bodies/toys/miscellaneous (6.39%), and topical preparations (4.84%). (5)

Healthy homes must extend into the larger world beyond our windows. By definition it means not only making sure that the activities that take place inside our houses are as nontoxic as possible, but also doing whatever we can to make sure that these activities don’t negatively impact the environment outside. As ever increasing amounts and types of different industrial chemicals are being manufactured and used, our environment is becoming increasingly contaminated by the pollution these chemicals create. This is because many of the synthetic chemicals made today do not easily break down into harmless bits and pieces as natural materials do. Instead, they resist decomposition, and once they are introduced into our air, water, and soil, they tend to remain there for long periods of time. This persistence means that as more of these chemicals enter our environment and bodies, they accumulate in ever larger amounts. 

What Can I Do? Small Changes = Huge Benefits

Manufacturers and the organizations that works to protect their interests aren’t going to make the changes we need. If, as consumers you want the right to know exactly what is in the products you purchase and to change the toxicity of products used all around you and your family, you need to ask for and demand change.

Research the products you buy. Purchase only from companies that list all the ingredients on their products’ packaging. When you do have a concern about a commercial product, contact the company and express your concerns about their ingredients and/or marketing practices.

Ask the places you frequent —schools, daycares, workplaces, in community centers— to change the products they use to safer, less toxic supplies for the well being of our children, friends, parents, and community.

Speak about this issue and your concerns with your family, neighbors, coworkers and friends.

Make your own cleaning products for your home, using less toxic ingredients. There are many resources available including immersive trainings like Sustainable Practice: Homesteading to Skin Care, which I will co teach this May 2019. During the course students will learn how to create their own line of nontoxic natural products and free themselves from a dependency on wasteful commercialized goods. This course and others like it can provide an introduction to topics such as fermentation, distillation and herbalism in order to help build the foundation skills and confidence students often need in order to safely create their own personal care products and promote holistic wellbeing in their home and environment.

Article written by Sharleen Marie, co-founder of Atabey Botanicals, a social enterprise dedicated to supporting you develop practical applications of sustainability into your lifestyle that will improve your health and well being and protect the environment.

The workshop will be held at Rancho Mastatal, Costa Rica. Learn, Stay and Explore the education center, working permaculture farm, lodge and community rooted in environmental sustainability, meaningful, place-based livelihoods, and caring relationships.

To know more, access https://ranchomastatal.com/sustainablepractice or contact me through atabeybotanicals@gmail.com

Sources:

(1) Welsh, M. S., Lamesse, M., Karpinski, E. (2000) “Te verification of hazardous ingredients disclosure in selected material safety data sheets.” Appl Occup Environ Hyg. 15(5):409-420.

(2) US Environmental Protection Agency Office of Toxic Substances, “Analysis of Human Adipose Tissue, Volume 1: Technical Approach.” (1987) Accessed online on April 4th 2019, https://nepis.epa.gov/Exe/ZyNET.exe/10003C6I.txt?ZyActionD=ZyDocument&Client=EPA&Index=1986%20Thru%201990&Docs=&Query=human%20adipose%20tissue%20technical%20approach&Time=&EndTime=&SearchMethod=2&TocRestrict=n&Toc=&TocEntry=&QField=&QFieldYear=&QFieldMonth=&QFieldDay=&UseQField=&IntQFieldOp=0&ExtQFieldOp=0&XmlQuery=&File=D%3A%5CZYFILES%5CINDEX%20DATA%5C86THRU90%5CTXT%5C00000000%5C10003C6I.txt&User=anonymous&Password=anonymous&SortMethod=-f%3Apubyear&MaximumDocuments=15&FuzzyDegree=-1&ImageQuality=r85g16/r85g16/x150y150g16/i500&Display=hpfr&DefSeekPage=x&SearchBack=ZyActionE&Back=ZyActionS&BackDesc=Results%20page&MaximumPages=1&ZyEntry=1&SeekPage=x

(3) Steve Waygood, “Uncertainty Persists on Chemical Equation.” Environmental Finance, September 2004

(4) https://www.ewg.org/research/under-new-safety-law-epa-picks-first-10-chemicals-review

(5) Gummin DD, Mowry JB, Spyker DA, Brooks DE, Osterthaler KM, et al. 2017 Annual Report of the American Association of Poison Control Centers' National Poison Data System (NPDS): 35th Annual Report. Clin Toxicol (Phila). 2018 Dec 21;:1-203. PubMed PMID: 30576252.

How Can We Make a Change in the World

How Can We Make a Change in the World

 by Diana Dagash, Apprentice 2019

Everything seems to have been created by a higher intelligence that has designed this universe in mysterious ways for us to live off. We live in a perfect symbiosis with nature. Everything seems to have a purpose which co-exists with all that is around us yet we don’t have an explanation to all this perfection.

What if we had the access to tap in to the secrets of nature, would it be possible to live a healthier and more sustainable way?

How does our connection and understanding of nature relate back to ourselves?

What if the way we treat our own bodies reflects on the way we treat Mother Earth?

If we look at the patterns in nature we can see that  Earth is a macrocosm reflection of our own organisms. Earth is our body, the trees our lungs, plants our hair. The waters, seas are our fluids, that are in sync with the moon and the planets. The stages of the moon reflect on our emotional, energetical and physical states. The new moon represents a new cycle for growth, setting intentions, regeneration and with the full moon we reach peak of our energy as the tides of the sea rise, the winds get stronger, nature is at its highest strength. It is a good time to harvest what we’ve sown.

 When the body is ill and weak it struggles to regulate its own temperature the, extremes of hot and cold temperatures resemble the behavior of our planet. Observing today’s climate change and  natural disasters  reflect on how we’ve been treating this planet. We already see the consequences of our actions. We have abused and exploited the forests and waters.

Mother Earth is patient and compassionate, she embraces us , provides us with all our needs , we are her children. She needs our cooperation , our understanding of the messages she sends to us, for us all to survive and thrive. We have forgotten our origin, where our food comes from, what allows us to coexist.

We are trying to live against the cycle of life by suppressing our illness symptoms just as we are manipulating the weather to cover the climate change that we have caused. Society has surrounded itself with comfort, trying to protect itself from nature and  to change its power dynamics .We came out of sync and communication with Mother Earth. We are already paying the price of destruction, exploitation of natural resources and struggle to live in abundance.

The amount of food wasted that could feed the whole world if we stopped and reevaluated our needs and priorities in life. The individualism and race to accumulate more that we could every possible need! The greediness has blinded many of us from love and care to ourselves , to one another and to the planet we live on. The industrialism has left very little space for small farmers to survive. The food grown is mass produced and poisoned in interest to earn money as well as pharmaceutical companies wants us to always come back.

    Our heads have been turned to the other side. Our education has not introduced us to our connection with nature and the healing powers within us and around us. We have not been taught to peacefully communicate with one another, nor how to explore our inner world that provides us with intuition and peaceful mind.
It has been said already “ The whole world is within you.” If we focused ourselves within, maybe we could find the answers to our problems and create a peaceful world we there is no war?

“You cannot solve a problem with the same way of thinking that create it “

I believe that if we integrate education on sustainable living into schools, children growing up with have more much awareness on the importance of sustainable living and the change we can make to a healthier life.
I strongly believe that if we want a change education would be at the base of it all.

How I believe we can make a change:

1. Proper education on sustainable living for example : permaculture, agroforestry, natural building, carpentry, homesteading , making your own biodegradable  body and cleaning products, culinary skills.         

Workshops to inspire and empower you to change

2. Taking responsibility for our actions, the consequences of consumerism and how to stop mass waste production. For example – grow your own food.

Planting seedlings for food production

3. Self-development, healing the micro and macrocosm. Bringing awareness within, practices that pro mote introspection and self-reflection like meditation , learn to peacefully interact with others. Some great book references for this are the following :

The Power of Now by Eckhart Tolle

Non-Violent Communication Dr. Rosenberg

The 4 agreements Don Miguel Ruiz

4. Learn life skills that are beneficial to your environment.

Bamboo building at Rancho Mastatal, a sustainable building material

5. Choosing the possibility to live at your highest path , to stand for righteous actions and lifestyle.

6. Gain knowledge of medicinal plants in your area, get familiar with natural medicine, self-healing and maintain a preventative holistic lifestyle.

7. Make space for self-exploration , discover your interests and passions that you heart calls, surely they will benefit the world.

For me it is a priority to dedicate my life to create a greener healthier world, to learn how to be self-sufficient , build my own house , grow my own food, live harmlessly in nature, educate and promote that lifestyle and provide a good future for future generations .

Currently I live in Costa Rica doing a year long apprenticeship on sustainable educational farm that focuses on those matters and has created a heavenly community of loving , caring people that come together to learn and make a change.

I like to visualize a world that lives in abundance and has everyone’s basic needs met. A planet with clean air and water, where we would have food forests all around and houses surrounded with edible greens and herbs. It inspires me to think of what’s possible and focus my energy onto creating it.

Together we can change the world, so let’s take action, create ripples that will spread across the world. The power is within us to create the world we want to live in.

I wish you to pursue your purpose in life and discover your highest path for living.

I warmly invite you to visit farm that teach about sustainability such as Rancho Mastatal, learn about self-sufficiency, minimizing industrialism and harm to the ecology

Seeing all the movements rising to save our Earth I have faith and am excited to see the good changes happening in our society.

There is a rise in consciousness around the globe, let’s all be part of it!

Blessings to all
Diana

The Basic Pantry Analysis: Design, Food, Sourcing

The Basic Pantry Analysis:  Design, Food, Sourcing

By Laura Killingbeck, Porvenir Design's Food System Designer

The Human Diet as An Ecological System
Cuisine is diet that's unique to a physical place and a human cultural group. We can taste the patterns of modern cuisine in the melding of characteristic ingredients into characteristic forms. Wheat noodles with tomato sauce points us in the direction of Italy. Fermented spiced cabbage leads us to Korean kimchi. Even amid tremendous variation, and even as these cultural foods are exported, appropriated, and evolve in different ways in different places, we are still able in many cases to recognize a cultural and geographical narrative embedded within relational patterns of flavors and forms.

Across the span of human agricultural history, cuisine sprung from ecological relationships—people ate what grew well in their area, and they grew what nourished them. Humans shaped the morphology of plant, animal, and microbial species by selective breeding; in turn, these foods changed the physiology of the human body. Cultural groups vary widely in their tolerance and desire for certain foods—these are genetic adaptations to their peoples' long history of evolution with specific cuisine. The co-transformation of people and food species was exquisitely mediated by the opportunities and limitations of the ecological niche of the place where they lived. Growth was balanced and calibrated within an ecological feedback loop of regenerating resources.
But in recent human history, globalization expanded our access to place and people, while simultaneously breaking this ecological feedback loop. We travel, and food travels; neither is linked, necessarily, in place. People are still connected with the world, but now we are connected differently. This shift is transforming the evolution of cuisine in unprecedented ways.
 

If you imagine the path of human ecology as a train traveling down a railroad track, globalization is the conductor turning the train onto a new track. Human relationships with food are now evolving in a different direction than they did before. The foundation for cuisine is no longer an ecological relationship between people and place; it is an economic relationship between people and business. Businesses grow or produce food and ship it around the world, where chains of distributors buy it and warehouse it in grocery stores. Surely this is not the only way that food works, and local food cultures still thrive in many areas. But it is a style of human-food interaction that is growing and replacing such local cultures. As we become increasingly separate from our direct relationship with the ecological patterns that once mediated food and diet, we become more deeply fused with a new, abstract, relationship with global commerce. The foods we like to eat often have less to do with healthy ecology, and more to do with macroeconomics and marketing.

We know there are a lot of problems with this. The Western Diet (aka, global cuisine) is correlated to chronic disease and poor health. Mass agriculture depletes soil and species diversity. Industrial pesticides and fertilizers damage ecosystems. There is a lot more to say but I don't have to say it—on some level we know, all the time, that this is bad. And even as we know, we still eat global-industrial foods, because we're hungry, its what we know, and its what's there.

Post-Harvest Permaculture Design
Permaculture design is essentially applied ecology for human development. It studies and teaches how life relates to place, with the object of sustaining that life and that place. A lot of the literature within Permaculture Design centers on the infrastructure development of building, landscape, and agricultural systems. It most often highlights the agricultural side, with ideas and methods of learning how to integrate human agricultural systems with the larger ecology of life on earth.

But interestingly, the focus on agricultural systems within Permaculture Design methodologies often only lightly brushes post-harvest food handling and cuisine development. The general thinking is that once people understand food production as a functional part of ecological systems, they will be able to grow more food. This has been very successful for many people, with one caveat—growing plants, animals, or microbial species that are edible does not mean you are growing food that is ready to eat. A a plot of wheat and a chicken pecking bugs can be wonderful parts of an agricultural ecosystem, but if you want a chicken sandwich there is still a lot of work to do.

Over the last nine years I've worked with two farms and education centers who dedicated themselves to the process of farm-to-table food production—one in temperate Massachusetts, and the other in tropical Costa Rica. This allowed me to study and practice food preservation and processing across climates, and see the similarities and differences that unfolded.

At Rancho Mastatal in Costa Rica, even very common foods, like malanga, tiquisque, cuadrados, pejibaye, and chaya were all new to us. And what do you do with a sudden hundred pounds of ripe bananas? At Round the Bend Farm in Massachusetts, we needed to preserve large quantities of food seasonally to last the winter, in a way that was totally different than in the tropics. We also transitioned from a home-scale cooking facility to one which could serve hundreds, and had to scale our systems up to meet new demands. At both organizations, it took us a lot of time, and a lot of trial and error, to acquire the skills, tools, and labor to do these things. And to do these things efficiently, it took structured seasonal planning. The teaspoon of ginger you need now in your recipe had to be grown a year ago, then harvested, dried, powdered, and stored. We had to learn how to organize ourselves in relation to local food, in ways that were intrinsically different from how we used to organize ourselves in relation to globalized foods.

The human element of how we interacted with food based on our personal and cultural backgrounds was another huge piece of the puzzle for local eating, especially in Costa Rica. We craved western-style bread products; people didn't always like Costa Rican cuisine; some people were afraid of new foods like fermented bananas. Eating locally meant coming to terms with the cultural references for desirability of foods we had brought with us, in relation to the ecological and cultural backdrop of a new country and climate. We had to adapt ourselves to new styles of cuisine, and adapt that cuisine to ourselves as newcomers.

Most of my work in Costa Rica and Massachusetts was to create, systematize, and implement post-harvest food processing and preservation strategies based on farm foods. I also worked with numerous farm owners, communities, and homesteaders who were and are in the process of divesting from their dependence on global-market food supplies. It is through these relationships and experiences that I began to notice consistent patterns in the challenges people faced in transforming their farms into food. I started comparing patterns of limitations and successes that people were reporting, with those of the organizations I was working with. I used permaculture design to organize these patterns into a systematic format that I could use to consult with people about how to achieve more efficient and accelerated farm-to-table food system success.

I call this consultation service the Basic Pantry Analysis. The title and process drew inspiration from many collaborators in the fields of permaculture design and farm-to-table cuisine; in particular the work of Costa Rican ethnobotonist Rafael Ocampo, as well as that of the Sat Yoga Institute. A similar process focused on family nutrition has also been promoted by the Instituto de Nutrición de Centroamérica y Panamá (INCAP). My version of this process is based on my experience working with farms and communities, and is an adaptation of a wonderful wealth of collaboration among many individuals and organizations.

The Basic Pantry Analysis
The Basic Pantry Analysis matches the ecological needs of your land, with your cultural and personal frames of reference, your dietary needs and desires, and your resource capacity, to form a “basic pantry” of ingredients, whole and value added, that you will use to develop your own dynamic cuisine—that is, the meals you eat every day to sustain yourself in the place you live. This process is useful for anyone who wants to accelerate their ability to grow, process, and eat local foods.

Your Basic Pantry will be designed through a combination of personal decisions and desires, which inform a multitude of what are often very simple tasks. Those big ideas and those little tasks are what build the complex whole. The consultation service is divided into four primary parts: Vision, Layout, Basic Pantry, and Adaptation. The scope of service varies depending on the client's needs and desires.

Sample Outline of Basic Pantry Service
Please note this varies based on client needs.

Vision
This is the overall concept of your cuisine. Exploration of goals and values, and how those relate to your capacity. Make decisions about priorities for ecological, cultural, dietary, financial, factors.

What the client receives:

    •    A one paragraph vision statement for your cuisine.
    •    A one page analysis of the factors and values that contribute to that vision.
    •    A sample set of meals you could expect to eat over the course of the year.

Layout
This is the architectural layout of your plan—it shows clearly how different food elements and tasks fit into your cuisine over time.

What the client receives:

    •    Daily, weekly, monthly, and/or annual list of post-harvest food tasks for your mature food system.
    •    Analysis of tools and infrastructure.
    •    Analysis of skills and labor needed.
    •    Basic five year analysis of how your food system transitions through time.
  
Basic Pantry
You need lots of ingredients to make meals—this is the list of those ingredients, whole and value-added. I work closely with the agricultural team to make recommendations about food species.

What the client receives:

    •    Sourcing and Growing list
    •    Processed and Preserved foods list

Adaptation
Your Basic Pantry Analysis is a starting point, not an end. It will grow and shift and evolve as you and your land do. This section is a structured feedback loop to help you grow and shift your cuisine based on your priorities.

What the client receives:

    •    Design concept follow up questions
    •    Blank harvest, processing, and/or other charts for feedback
    •    Supporting appendix—contains client-specific documents on further skills and strategies, and/or other supplementary documentation as needed.

For more information on costs and deliverables of this service please write our team at info@porvenirdesign.com.

For information on food related workshops at Rancho Mastatal please see go to our Workshops page.  
 

Poop: The Secret to Sustainable Solutions

By Tim O'Hara

Poop. Shit. Mierda. Caca. Crap. Boñiga. Excrement. Feces. Dung. There are countless ways to say what comes out of an animal’s body as solid waste. As most visitors to the Ranch realize soon after their arrival to Mastatal, we talk about poop more than the average learning center or household, and it’s not uncommon for it to be the center of a meal conversation.

Human beings’ evolution towards “fecophobia”, or a fear of fecal matter, has been steady and consistent over the past few decades. The reasons behind this observation have at times been warranted, but not always. One of our goals as an organization is to initiate honest and open conversations about controversial topics related to sustainability, including how best to manage animal waste. As a child, I was taught to avoid poop at all costs. Poop was meant to be flushed away to some unknown, unasked about destination far from my house. Pull the lever on the porcelain throne and think no more about it. My closest encounters with poop growing up mostly consisted of scraping dog shit from the bottom of my sneaker with a stick after a game in the yard. This type of experience only increased any justification for not being endeared to this smelly, dangerous, and sticky substance. Nevertheless, most of us spend part of the first years of our life walking around with a load of it in our diapers, which may help to explain why my relationship with poop has oftentimes been defined by confusion. Everybody poops. That’s also the title of a book that a friend gave to our daughter Soledad when she turned 1. This wonderful little read is the author’s effort to encourage listeners and readers to start to develop a more comfortable association with an undertaking that we all partake in every day.

Since the years of my youth, I’ve grown more comfortable with the process of defecating. I have come to see what I used to see as waste and gross as not only a normal part of nature but a potentially valuable resource. As a Peace Corps volunteer in Uruguay in the early nineties working with organic farmers, I saw how animal manures made up an important part of the soil fertility building techniques employed by the food growers that I worked with on a daily basis. Years later upon arriving to Mastatal I was convinced that one of our first projects should be to construct a composting toilet that would turn our and our guests' body waste into usable fertilizer for our orchards. We thought that this would be a good alternative to the infrastructure that I grew up with in New York State that utilized drinking water to transport my family’s poop to some unseen (but not unsmelled) place to be treated with chemicals.

Fifteen years later we have eight composting toilets scattered around our campus. From our forays into natural building we successfully experimented with using manures in the plasters that now protect and beautify our buildings. Around 2005 we learned from a Costa Rican friend, an organic coffee farmer outside of Puriscal, about using animal waste to produce cooking gas. Shortly after hearing about this possibility the Ranch built its first methane digester that has helped us reduce our dependence on imported fossil fuel based cooking fuels. We also learned from a Ranch guest that you could raise a child without diapers and soon before Sole’s birth Robin and I decided to give that “radical” idea a try. Humans today that spend their first years in diapers contribute an average of 2 tons of feces filled diaper garbage to their local dumps. Diapers reportedly make up about 4% of landfill volume. When I read these figures for the first time I had to take a step back and think whether it could possibly make sense to contribute to this reality while allowing my child to walk around with a pile of crap in her drawers. The more I thought about it, and the more I researched the alternatives, the more I decided that diapers were yet another co-opted, environmentally destructive, profit driven invention that has been forced down the throats of almost every developed and many developing world families as the only civil and rational way to raise your baby. The vast majority of diapers are expensive, non-biodegradable, and in many cases, unnecessary. I concede that raising your child diaper free is not for everyone, but I am convinced that it could be an option for many more families if they understood the process and the benefits of this mode of child rearing.

Animal feces, if handled irresponsibly, can and does make people sick. Millions of children in Africa and other parts of the developing world die each year from diarrhea caused by poor sanitation and water contaminated by animal waste. These are serious issues that need to be addressed in responsible ways so that children do not die avoidable deaths. I am not condoning that we we live in a world where crap runs down sidewalks and flows untreated into our rivers. What I’m hoping for is that humans can develop a healthier understanding about both the benefits and shortcomings of animal waste and as a result promote rational and sustainable techniques, policies and ideas that allow us to relate with poop in ways that maximize its advantages and minimize its risks.

At Rancho Mastatal we think and talk a lot about our impact. We look for ways to build using local and natural resources, produce our own energy, improve our community’s health, save money and ameliorate the fertility of our soils. The sustainable solutions to all of these goals are in part hidden in the dark, rich world of animal poop, and when handled responsibly and intelligently provide answers to how humans can start shifting, and shitting, towards a more healthy relationship with our bodies and our planet.

NEWS AND NOTES

The busy season has come to an end, the last of our groups for the fiscal year have come and gone. Our Apprentice Crew has all but taken over running the Ranch. It is a time for projects, practice, rest, reflection, and beginning to prepare for 2017.

One of our favorite ways to reflect is looking back over old photos. Want to explore the Ranch's past with us? Check us out on Flickr and let us know your favorite pics!

Abrazos

The Ranch Crew

Year of the Ear: Nursing in the Tropics

Year of the Ear: Nursing in the Tropics

Ashley is one of our 2016 Apprentices in Sustainable Living. She has a Bachelor of Science in Nursing from the University of Florida. This post is about the challenges of nursing in the tropics, common ailments in the community and how these challenges are managed at Rancho Mastatal.  If you would like to learn more about medicine outside of hospital settings, consider joining us this June for our annual Wilderness First Responder Certification.

The sun rises in Mastatal around 5:30 am, and with the light comes a symphony of sound. Buzzing, chirping, and humming act as constant and steady instruments to the jungle orchestra. Every morning without fail they fill the Hankey with music. In the comfort of my bed, I can hear the roosters crowing and a chorus of bird songs. This natural symphony signals the dawn of a new day. But recently many of the residents of Rancho Mastatal have been unable to hear this daily symphony. Tropical ear has literally blocked the music of the jungle.

Halfway through a bowl of breakfast pinto, a student from the visiting Villanova University approaches me with the familiar symptoms of hearing and ear discomfort. David had just returned from a trip to the local waterfall and fell victim to an ear full of trapped water. This condition is called swimmers ear and not ironically is also called tropical ear. What is a nurse to do in the tropics? No otoscope, no problem. Allow the ancient wisdom of observation to begin.

The best way to examine an ear is to pull the ear gently down and away from the face to straighten the ear canal. A headlamp is best for visualizing blockages. "If the gentle pulling of the ear causes pain, then the canal is infected.(1)" A simple recipe, despite limited resources, can be the front line defense for ear infections. "Drop into affected ear 1 spoon of vinegar with 1 spoon of boiled water 3 to 4 times a day. (2)" Fortunately, an ear infection is not what David has. My headlamp has spotted a crusted golden plug. "The ear canal cleans itself by moving dead skin from the eardrum out through the canal as if they were on a conveyor belt. Accumulated debris and earwax tends to trap water that gets into the ear canal during a shower or while swimming. The resulting wet, softened skin in the ear canal is more easily infected by bacteria and fungi. (2)"

David looks around nervously, aware his classmates are peering into his ear with me. Their faces scrunch up with amusement and wonder. David's ear needs to be irrigated. We sit at a bench around the corner and he comfortably lays down. I proceed to place 10 drops of mineral oil into his affected ear. His classmates are commenting on the size of David's golden wax build up.

If mineral oil is not present in your community any natural oil is a good substitute. The oil needs to be in the ear for 10 minutes to break up the earwax. With the help of his classmates' good company, the 10 minutes flies by. When you irrigate an ear, warm water is important. Using an irrigation syringe, I gently flush his ear. With his classmates on my heels, I feel them starting to lose hope as I continued to flush and flush. I gave his ear a grand finale flush and the golden treasures came pouring out. The "ohs" and "ahs" of his classmates shortly follow. David faces us with a look of confusion. "I can hear again!" He says remarkably as he catches a glimpse of the golden nuggets that left his ear. 

Nursing in a small community has its challenges. With limited resources you are forced to get crafty. Books supplement my medical knowledge. The realm of Google and quick answers is unavailable. The lack of privacy can be daunting; as the majority of treatments are centered around meal times. The main house is the keeper of the medical supplies and the maker of all meals. Still, when David full force hugs me, I can feel his appreciation osmose into my body, up to my face where it turns into a smile. He thanks me for opening his ears to the symphony he's been missing. I've learned in the short time I've been part of this community that together we are capable of some very amazing things. 

(1) Berkow, Robert M.D., The Merck Manual of Medical Info, 1997

(2) Werner, David. Where There is No Doctor: a Village Health Care Handbook, 1992.

Ashley Chow

NEWS AND NOTES

We have a number of life changing workshops coming up.

• The Art and Practice of Live Culture Fermentation--May 10th to 13th

• Wilderness First Responder--June 8th to 17th

• Sustainable Homestead Design--June 22nd to 26th

Please share around if you know anyone who is ready for a trip to beautiful Costa Rica, a swim in the waterfalls, nourished with homemade meals, and challenged with an intensive educational experience.

Abrazos,

The Ranch Crew