Salak Palm: A Guide for Tropical Permaculture

Salak Palm: A Guide for Tropical Permaculture

by Scott Gallant

This article was originally published at the Porvenir Design blog.

Salak palm or snake fruit (Salacca edulis or Salacca zalacca) is a high value understory species for tropical agroforestry plantings. Salak palm is native to southeast Asia, where it is commercially cultivated in Indonesia, Malaysia, and Java, in their wet tropical lowland climates. At higher elevations the "Bali" variety can be grown. It produces a delicious fruit, eaten out of hand, with a taste similar to strawberry with an apple-like texture. The fruit transports well and can be stored at room temperature for a week with little degradation in quality. 

This guide has been created based on the experience of growing a small number of plants, 30 palms, at Rancho Mastatal Sustainability Education Center in Costa Rica. It was created with the support of Peter Kring of Finca La Isla, a fruit farm in Puerto Viejo, Costa Rica, that has been growing and selling Salak fruit for over 20 years.

This short guide provides advice on propagation, planting and establishment, pruning and pollination management, and more.

Agroforestry Establishment

Propagation

• Salak palms are individually male or female and you need to have both for fruit production. There is no way to know if a seedling salak will be male or female until it flowers, some 3-4 years after planting.

• Salak palm is easily started from seed. Seeds should be placed sideways and half buried in a well drained potting mix.

• Asexual propagation, usually to increase female plants, is done through sucker removal. Soil should be mounded up around the base of the sucker. This allows the sucker to form its own root system. Then use a saw to partially sever the connection to the mother plant.  This process should be repeated every few weeks over a two month period, until the plants are separated and the sucker has it's own root system. The sucker can be removed and placed in the nursery for further establishment.

Establishment

• Once plants in the nursery have reached at least 40 cm in height they are ready to go in the ground. They should be planted at the beginning of the rainy season. The soil around the palm should be heavily top-dressed with biochar, manure, compost, etc and then mulched. Salak feeder roots will come up into this mulch.

• Salak can be supported by additional species such as Musa sp, Gliricida sepium (and other legumes), and Tithonia diversifolia. All of these fast growing plants provide shade for the young palms and can all be pruned/chopped aggressively for mulch.

Guilding

• These palms are traditional understory species in their native forest habitat of SE Asia. The leaves reach 5 meters into the air, but they are not a dense plant if pruned properly. 

• They are best planted under a canopy of fruit, nut, or timber species which are low maintenance and let through about 50% of the sun's light. This is a similar setting to shade grown coffee and cacao.

• The spikey nature of Salak discourages overstory species whose fruit falls to the ground upon harvest or must be maneuvered around easily for harvest.

Layout and Spacing

• Salak are dioecious, meaning each individual plant either produces female flowers or male flowers, although there are some varieties of Salak which are known to be self fertile. In order to balance pollination and production it is recommended to have 3 female plants for every 1 male plant in an orchard.

• Individual palms should be planted 2.5 meters apart. 

• This 3:1 ratio and 2.5 meter spacing can be achieved in a number of ways. One can plant at 5 meters apart, divide suckers from sexed females and plant these in-between at 2.5 meters. Or one can plant out at the final spacing and thin out males, replacing them with divided female suckers.

• Salak are best planted in the same vicinity because of there pollination needs. 

Management

Pruning

• During years 1 to 3 the palm should be minimally pruned. Only remove outer leaves that are dying. You want to encourage as much photosynthesis as possible while the plant is approaching sexual maturity.

• Once the plants reach full size, 3 plus meters tall, and begin flowering you should remove all outer leaves. Leave 4 to 5 leaves, as part of the original mother plant. Remove any leaves that interfere with walking paths.

• Don't let suckers develop unless you need them for propagation.

• If flowers emerge between an outer leaf and the palm trunk, remove the leaf in order to expose the flower for pollination.

• Cut leaves should be chopped into smaller pieces and placed in a pile that doesn't interfere with access or management.

• The best tools for this job include loppers, a sharp machete and a pruning saw with a long blade or handle.

Pollination

• Salak plants are either female or male and are pollinated by a number of native pollinators, including stingless bees. But these pollinators are inefficient, with only 10 to 15 % of flowers producing fruit. By hand pollinating Salak, you can easily achieve close to 100% pollination.

• Female flowers are coned shaped and covered with a dense fiber sheath. As they develop over many months slowly remove their outer sheath. This will allow you to completely see the flower as it approaches maturity. Once removed from these sheaths the cone takes one to four weeks to open. Once open the flower reveals a deep pink color which is ready to receive the male flower.

• The male flower needs little management. When pollen is available the flower also opens up and reveals a pink interior, although in a much subtler way. Usually the pollen granules are easily visible though and stingless bees are often indicators of a ready flower.

• The male should be removed with clipperss and brought to the female plant, where it is used to "dust" the open female flower. This is best done in dry weather, which allows the pollen to fall out of the male flower with ease. It is wise to check your salak grove for receptive female flowers ever other day.

• Within a few days the flower will harden up if it was successfully pollinated. If not it will become soft and should be removed. All dead flowers, male and female, should be regularly removed to encourage more flowering.

Harvest

• Plants will begin to flower at three to four years of age.

• To determine if the fruit is ready to harvest, try one from a bunch and see if the seed color has turned from white to brown or light brown. See color is the best way to determine if a fruit is ready to pick. It is best to try fruit from the base of the bunch. If the individual fruits fall off of the bunch, they are likely ready.

• Pests, such as aguti, can compete for ripe fruit.

• The fruit does not ripen off of the plant.

Time Commitment

• We budget one minute per plant, 2 to 3 days per week, in order to meet all of our pollination, flower management, and pruning requirements.

• In addition to this, time should be set aside a few times per year to provide mulch, prune support species, and add amendments (limestone, foliar sprays, manure, compost, etc).

Overall salak is a crop that gives back when you give it the attention it needs. If you are consistent about pollination, regularly prune the spare leaves, and give a little fertility, then they will reward you with one of the best tropical fruits you will ever taste.

Need Help Siting Your Salak?

The team at Porvenir Design is ready to come to your site and put stakes in the ground. Write us at info@porvenirdesign.com for more information.

Around the Permaculture World

Core Team member Scott is teaching two workshops in Monteverde at the Valle Escondido Reserve and Monteverde Inn during the month of November. Consider joining him for a 2 day Introduction to Permaculture or a 2 day Introduction to Agroforestry course!

Ranch friends at ViVerde in Grenada, Nicaragua are launching their internship program! They are looking for a Wood Working and Food and Fermentation Intern. Help them spread the word and find some talented folks to join their project!

Abrazos

The Ranch Crew

How to Make a Real Tortilla

How to Make a Real Tortilla

by Laura Killingbeck

This article was originally published in the Tico Times. Please follow the link for the original article.

When I was a teenager, I traveled for a few months with a Mexican shoe-shiner I met in Mazatlán. We thumbed rides across the country and were taken in along the way by a dozen or so of his relatives. I often found myself in the kitchen with his aunts, cousins, and nieces, making tamales, sopes, or other dishes that were new to me.

Due to my lack of skill, the family often sent me to the local store to buy tortillas. Everywhere we went, no matter what town we stayed in, there was always some tiny store that sold stacks of them, fresh and hot. For me they came to represent the spirit of family and sharing in Mexican culture, and a deep pleasure in simplicity — there was really nothing better than those fresh tortillas with a slice of homemade cheese.

Most of the tortillas we bought or made were thin, six to eight inches in diameter, and made from corn. They tasted nothing like the giant flour disks from the grocery store that never went bad. They tasted original.

Later, traveling around Latin America, I came to realize that those corn tortillas really were original. In the different countries and communities I later visited, I tasted tortillas in vastly different forms. Some were fatter, some thinner, some made of yellow corn, or white, or blue, some pressed flat, others slapped into shape between two palms.

Most tortillas made by hand in Latin America are made with corn rather than wheat. This is because corn grows well here, whereas wheat in general does not. Some also incorporate pejibaye (fruits from a native palm, Bactris gasipaes) or ojoche (seeds from a a rainforest tree, Brosimum alicastrum). Variations stem from economy, culture, and landscape.

Tortillas do not have the same widespread status of daily consumption in Costa Rica as they do in Mexico or many other Latin American countries. But they do have a rich history here, and are still often eaten in the form of gallos (a tortilla curved in the hand around meat or a savory picadillo) or as an addition to a typical breakfast. There is no better way to impress your Tico and Tica friends than with a gallo made with a homemade tortilla! Where I live now in rural Costa Rica, a homemade tortilla is one made from whole corn that has been nixtamalized and ground into dough, also referred to as masa.

Corn

There are at least 150 different varieties of corn. They can be divided into four major types: sweet corn, popcorn, flint, and dent. Sweet corn is bred for its sugar content, and is eaten before the kernels are mature. Popcorn, which is usually round in size, has a specific protein ratio that makes it ideal for popping. Flint and dent varieties are generally flattish and oval, and are used to make corn flour, dough, and other foods for both humans and other animals. The corn used for making tortillas is usually a flint or dent variety that has been grown to maturity and dried. This is often referred to as field corn.

Many Costa Rican farmers still grow field corn for their families or to sell at market. A number of our neighbors grow corn and make tortillas and other corn dishes, such as tamal asada and chorreadas, at home. You can inquire about purchasing local corn at any major market, or ask your neighbors if you live in a rural area. Most people are usually quite excited to help you source this great product, and if you’re charming enough, someone’s grandma might help you make your first tortilla!

Nixtamalization

Mature dried corn presents a special challenge. Its outer seed coat, or pericarp, is hard and creates a strange texture unless you remove it. It also has a substance that can inhibit the body’s ability to uptake the vitamin niacin. You need to cook the corn in an alkaline substance to dissolve the seed coat and to ensure that niacin is bioavialable.

For populations that eat large quantities of corn, this process is essential to dry corn’s nutritional value. In addition to improving corn’s nutritional qualities, nixtamalization gives the corn structure and pliability, and improves the flavor. Ancient peoples cooked their corn in wood ash, or powders made from bones or shells, to achieve this. Many people around the world still use wood ash or other variations of alkaline substances to cook corn in this way.  The following recipe calls for hydrated lime (calcium hydroxide). In Spanish this is referred to as cal.

There are many different methods to nixtamalize corn. The qualities of corn vary widely based on variety, post-harvest handling, and age of the dried kernel. The boiling time and temperature varies (15-90 minutes) depending on the type of corn you use. The following is a great recipe that works well for us with our local corn.

Nixtamalized Corn Recipe

Ingredients:

15 cups whole dry field corn

3 tablespoons hydrated lime (calcium hydroxide), sifted

Water

Instructions:

DAY 1

1. Rinse the corn thoroughly in water. Remove any particles, floating pieces, dirt, or corn silk.

2. Cover with at least four inches of water and let soak 12-24 hours in a covered pot.

DAY 2

1. Drain the corn, rinse again, and add nine liters of water. Mix in the 3 tablespoons of sifted lime. Stir. The corn should turn bright yellow-orange as you stir in the lime.

2. Put the corn and lime water on the stove and bring to a boil.

3. After the corn reaches a rolling boil, reduce the heat to a strong simmer and cook 30-60 minutes until the corn is tender and skins are separating and dissolving away from the kernels. The corn should be easy to bite into, but still have a bright white point in the center. The kernels should be firm and intact with the germ and tip still present.

4. Take the corn off the heat and let it rest for at least one hour. (We have tried many variations of this resting time, including letting it sit overnight, or not resting at all. Letting the corn rest in the alkaline solution after boiling is thought to further transform the starches and give the tortilla a better structure.)

5. Drain the corn into a sturdy metal colander and rinse with water. Rub the kernels between your hands and/or against the holes in the colander to remove all lime and the clear kernel skins. Use plenty of water. Once the corn is thoroughly rinsed and cleaned, it is called nixtamal.

Uses:

Nixtamal can be used whole in soups, casseroles, salsas, and side dishes; it can be ground for tortillas, corn crusts, or made into polenta, tamales, or atole. The whole nixtamal will keep for several days in the fridge, but once ground should be used within a day.

Tortilla Recipe

The dough used to make tortillas is referred to as masa. To make the masa, grind nixtamalized corn in a corona hand mill or other grinder. You may want to double grind for a finer texture. Mix with salt to taste and just enough warm water to make a dough that is soft and pliable, and adheres to itself but not to your hands. You should be able to roll it into balls that retain their form completely when you hold them in your palm.

The easiest way to make a tortilla is with a tortilla press, but if you don’t have one just substitute two cutting boards.

Grab a small chunk of masa and roll it into a ball. Use two sheets of plastic (zip lock bags work fine) and put the ball between them in the tortilla press. Press down the handle and open it back up. Carefully peel the tortilla from the plastic bag and flip it into a hot cast iron skillet.

Cook for about 40 seconds and then turn it over. If your masa is ground fine, you will see the tortilla puff up. If it is thick it won’t and that’s fine. Tortillas should be cooked through and golden (or another color depending on the color corn you started with).

“Food for Thought” is a Tico Times series from Laura Killingbeck, is the Director of Food Systems and Fermentation at Rancho Mastatal Sustainability Education Center. The Ranch is a community and education center in Mastatal, Costa Rica, that hosts residential workshops in food, permaculture, natural building, and more. Laura co-manages the Ranch facilities and programs, teaches fermentation workshops, and writes about the intersection between food, body, and place. To take a class with Laura or visit the Ranch, please visit www.ranchomastatal.com.

8 Tips for Starting your Tropical Homestead

8 Tips for Starting your Tropical Homestead

by Scott Gallant

Originally published at the Porvenir Design blog.

You’ve just purchased your dream property in tropical Costa Rica. You want to grow your own food. You are anxious to get to work now, have bought some plants from a nursery you randomly drove by, and have a shovel in hand, but...where to start?

Most of our clients fall on either side of a spectrum of project implementation. Either they experience paralysis by analysis, overthinking every step, their confidence slowly eroding, or they dive in head first without any planning. Either way they hire our team at Porvenir Design to bring them to the middle. How can we take our time and plan while simultaneously moving forward with the energy and confidence that is required to see a project to completion? The answer revolves around good goal setting and thoughtful design. So as you look to set your goals and follow the permaculture design process, here are a few tips we’ve picked up over the years for starting your tropical homestead.

Consider Access First

Before you do anything: planting a garden, siting a fruit tree, digging earthworks; make sure you know how you will access that space afterwards. The most common reason for systems to fail is that they are difficult to access. It may be easy to plant those nut trees at the bottom of the steep gully, but walking and slipping and falling down that slope in the middle of the rainy season, year after year, will quickly erode your enthusiasm for those plants’ care.

Paths should be wide, 1.5 meters at least, allow wheelbarrow access if possible, and should only be lined with plants that will not interfere with your movement. Anything that makes walking on a path less desirable means that whatever is at the end of the route will get less care and be less productive.

Consider lining paths with mundo grass for erosion control and delineation. Plant species around the path that you can trim in the rainy season for more sunlight and let grow in the dry season for more shade.

No Bare Soil

Do not underestimate the power of the tropical sun and rain to erode exposed soil. Anytime that you find bare soil on your property, you should instantly be thinking about how you can cover that soil with dead or living mulch. This will lower the soil temperature, increase nutrient cycling, improve water retention and so much more.

A dead mulch is effective and can be anything from grass clippings to pea gravel to chopped banana trunks. A living mulch is even more effective. This is a cover of living plants, also called a ground cover, that perform specific functions. Good tropical ground covers include peanut grass, sweet potato, wandering Jew, Okinawan spinach, and many beautiful ornamentals.

Don’t Overestimate Your Soil Fertility

It is easy to think that with a little compost from the Ag store and some mulch that your garden will be rocking for years to come. Clearly plants thrive in the soil all around your site; the tropics are a prolific place. But that doesn’t mean your soil is high in nutrients, has a balanced pH, or has a healthy microbial population. Most of us buying land in the tropics are working with degraded hill sides that were formerly cattle pasture. This is not prime farm land. Many of the plants we want to grow will struggle in this soil. Don’t be surprised if your first tomatoes and cucumbers struggle.

Fortunately soil is the component of our ecosystem that we can change the fastest. By actively promoting microbial health, planting leguminous trees and shrubs, providing fungal biomass, and reducing erosion we can quickly turn a site’s soil productive. Soil fertility requires consistent maintenance.

Tropical Tubers and Perennial Greens

Speaking of tomatoes and cucumbers, don’t bother growing these outside in your first year. Instead focus on very easy to grow, nutritious local foods adapted to the common soil conditions and heavy rain fall. Our typical western style vegetables can be grown in the tropics but the pest pressure is high here and these crops haven’t been bred with the same defense mechanisms.

Focus on tropical tubers such as yuca, sweet potato, taro, and yam. Plant greens like chaya, Haitian basket vine, and zorillo. Learn how to prepare them for your kitchen and enjoy!

Never Stop Planting and Observing

Don’t be afraid to put plants in the ground. You will plant stuff in poor locations, but that's okay on a home scale. Its better to move forward than not at all. If a year later you don’t like a plant’s location, you can transplant it! Most plants in the tropics transplant well with little shock.

It is only through the act of observing your plants over time that you can learn from them. Through good observation and feedback you knowledge level will zoom ahead. You will begin to see the pollinators in action, understand the rivulets of water moving your mulch around, and become familiar with the seasonality of your tropical climate. If you consistently put time toward putting new plants in the ground, and observing them, you will quickly develop a lush and tropical feel to your site.

Learn to Propagate your Own Plants

Related to the previous tip, learning to propagate your own plants will save you time and money. It will accelerate the biological succession of your homestead. A lot of tropical plants propagate vegetatively from cuttings or root divisions. As you travel around the country carry a pair of garden clippers and a sharp trowel, and when you see a new plant you love, ask if you can take a cutting or division.

Set up a nursery right away on your property to accommodate all of these new plants. It should let about 50% of light through, have easy access to water for irrigation, and be protected from the wind. You can start plants in pots, bags, or simply till a bit of soil and mix in good potting mix materials, such as rice hulls, manure, and biochar, and plant directly into this new bed. This is your transplant bed. Once the rains arrive and the plants are large enough move them to their final location. This allows you to gather new plants before you have had the opportunity to site them.

Buy Grafted Fruit Trees

Don’t plant that seedling avocado or mango! Rather, invest the 10 to 20 USD and purchase a grafted tree. Almost all fruit you buy in the store, temperate or tropical origin, is born on a grafted tree and for very good reasons. A seedling avocado can take well over 10 years to produce fruit, while a grafted avocado will produce in year 4 or 5. A grafted tree is a guarantee of a high quality and consistent fruit.

Try to source these trees from nurseries doing the grafting themselves from root stock that is adapted to your soil and climate. Check the graft well before purchasing. Does it look healthy and secure? Don’t purchase trees with fruit on them in the nursery. This can be a sign of stress. But an investment in grafted trees will pay off.

Hire a Consultant

Consider this an investment. Any land use planner, landscape designer, or permaculture designer should be able to articulate to you how an investment in their services will save you time and money in the long run. What is the expected return on investment?

A simple day consultation should help you gain confidence to implement systems. It should allow you to set your priorities and put unnecessary projects on the back-burner. A larger master planning program should save you money by connecting you with the best experts or local resources, such as tree planting programs, and catching costly mistakes on paper before any shovel hits the ground.

A good designer will help you identify your goals and apply those to the landscape, resulting in a beautiful and productive homestead.

Porvenir Design

Looking for more than tips? Consider bringing in the Porvenir Design team for their expert advice!

Timber Framing in the Tropics

Timber Framing in the Tropics
By Tim O'Hara

The rainforests of Central America might not be the first place that you think of when you hear the term “timber frame construction”, but with initiatives in Monteverde and Mastatal, Costa Rica is starting to make a name for itself in the region for this post and beam building technique. We started to build the infrastructure of Rancho Mastatal Sustainability Education Center in the small rural community of Mastatal, Costa Rica in 2001. At that time, we did not seriously contemplate this age-old technique of joining large timbers using mortise and tenon joinery. There were no local, established wood mills in the area in 2001 nor had we ever built anything in this manner. In addition, the portable Alaskan mills used by local sawyers are not up to the task of producing a 6'x6'x12' member straight enough to work using the square rule method that we would eventually be introduced to.

The possibility of building a timber frame structure on the Ranch's campus began to gain traction after our introduction to SKIP DEWHIRST and LIZABETH MONIZ in 2003 when these two Vermont-based builders came to Rancho Mastatal to teach a natural building workshop at our site offered through Yestermorow Design/Build School. After a successful first workshop, they began coming down every year to teach courses, though with a non-timber frame focus. Skip, a seasoned timber framer, eventually started to inquire about the possibility of sourcing long, straight, large timbers so that we could begin to incorporate this type of building into our natural building education programming and our infrastructure. During a conversation in 2006, we decided together to give it a try and started planning a 2007 workshop that would focus on the construction of a 10'x15' cabin on the edge of the rainforest. We would in due course call it La Casucha, meaning little rustic house in Spanish. We set about trying to source the cut list for the design that Skip had come up with. When we finally received the wood delivery for the class, banano was the first term I heard uttered by our talented and local worker ALEX HERNANDEZ. Banano in Spanish, as you can probably figure out, means banana in English and is not an endearing term when referring to a piece of wood to be used for the construction of a rectilinear home. It took us more time to plane the timbers to ready them for laying out the joinery than it did to actually cut the joinery with our chisels and mallets. Banano has since worked its way into our building lexicon and is uttered a bit more frequently than we'd like. But that's life in the rural tropics.

For those of you reading this in the comforts of your first world home, we do not have access to a lumber yard or a box store for our building needs. Nor at that time did we have easy access to a bandsaw mill. Almost all of the wood that we used for building purposes had to be straightened, planed and cut before even thinking about a layout. Fortunately for us and others interested in sourcing local wood, in 2010, a local man named CARLOS SOTO set up a portable bandsaw mill about a ½ mile from our town center. From that point forward we were able to more consistently obtain reasonably straight timbers and our foray into timber framing has not waned since. We now have a combined total of 9 timber frame buildings at the Ranch and in our small community. The practice has revolutionized the infrastructure of our organization and how we look at wood as a building material in our timber-rich ecosystem.

We have access to and have used many different species of wood for our projects and continue to learn about the different qualities that each have. There is much less written about the characteristics of the tropical woods that we use than the commonly used temperate species in North America. Much of our learning has happened through trial and error. Pilon, or bull's blood, is a heavy, resistant hardwood that we expected would be good for pegs until we realized how short-grained it was. Melina, a resistant softwood species originally imported from India, is a decent candidate for frames though the wood can be tricky to work with due to inconsistent grain patterns. Teak, another non-native wood increasingly common in Costa Rica, has a tendency to be knotty from some local suppliers and prone to termite damage if harvested too young, as is commonly done in our area. For most of the species that we've used, sourcing wood from older trees, keeping your chisel razor sharp and making sure that your stock of patience is full are all keys to a successful and strong frame.

Since opening our doors in 2001, natural building has been one of our focuses. Our site is considered by some to be a leader in the relatively small natural building movement in Central America. All of our buildings are small, simple and nice on the eye with a focus on using materials that we can source in our region. To do this requires a lot of work, an abundance of persistence, and the willingness to slow down the building process. As our campus has organically grown, so has our network of people working in and interested in natural building. We've had the honor of working with and befriending a number of leaders in the sector including BILL, BENITO and ATHENA STEEN, RYAN CHIVERS, LIZ JOHNDROW, MATTS MYHRMAN, CHRIS MAGWOOD, SKIP and LIZABETH and others. We've also had the privilege of experimenting with other wonderful natural building resources such as clay, bamboo and lime that are so rich in our region. It's been a wild ride full of successes and failures but increasingly our infrastructure is starting to catch the eyes and fill the hearts of many a natural building lover with timber frame construction the crux of our building world. Even though this building technique has a shorter history in Central American compared to other parts of the world, our experience has shown that it's a relevant choice for our environ. We plan on continuing our experiments with timber frame construction and invite you to come and join us on our ride to discovering the beauty of building in the tropics.  Hope to see you in Mastatal soon!

OPPORTUNITIES AT THE RANCH, IN THE REGION AND BEYOND

Japanese Natural Plastering
Interested in natural plasters?  Join us in March, 2018 for a unique experience learning about Japanese Plastering at Rancho Mastatal.  

Aerie Backcountry Medicine Semester in Wilderness Medicine
Join Aerie for its Semester in Wilderness Medicine at Ranch Mastatal and Montana this winter and spring.  The field portion of this course runs January 31 through April 15th.  The Semester offers 15 upper-division UM credits, EMT, Wilderness EMT, Swiftwater Rescue and Avalanche Rescue certifications, as well as training in LNT, wilderness survival and wilderness navigation.  Students will live for a month at the Ranch, will help organize and run a free health clinic in Zapaton and will complete rotations in the Emergency Room as well as on an advanced life support ambulance.  The cost for UM students, including room, board and all certifications, is approximately the same as in-state tuition at UM, and students can use their AmeriCorps awards as well as their financial aid.  

Japanese Cooking at Rancho Mastatal
Love Japanese Food?  Join us March 20-23 for a fantastic culinary immersion in Japanese cuisine during our Japanese Permaculture Cooking:  An Introduction to Japanese Cooking and Permaculture

We hope to hear from some of you with your updates and stories!  Thanks to all of you out there that make the Ranch community so strong and special.  

Abrazos, 

The Ranch Crew

5 "Grow-Your-Own" Mulch Plants for the Tropics

5 "Grow-Your-Own" Mulch Plants for the Tropics

by Scott Gallant

This post was originally published by the ECHO Community newsletter and was reposted from the Porvenir Design blog.

The tropical forest is constantly self-mulching. After a walk in the woods I usually return with bits of leaves and twigs caught in my hair. Lying in bed at night, my partner and I often hear branches and even whole trees tumbling toward the great soil food web below. This self-mulching is one important piece in the self-renewing fertility cycle of the tropical forest. And of all the functions of the forest that we can seek to mimic, generating and applying our own mulch may be the most important.

Mulch has many familiar functions, like reducing soil temperature and maintaining higher moisture levels.  But all of these means really flow toward one perfect end: feeding and housing the microbial soil community. It is this community that runs the engine which results in a healthy, happy, and abundant permaculture farm.

Grow Your Own Mulch

With this in mind I've spent years seeking out the best means for mulching our food forest. In the early days this involved traveling to neighbors' farms and loading the truck with banana trunks and rice straw. Unfortunately in rural Costa Rica, unlike many parts of the temperate world, there are not huge quantities of organic material lying around as waste, ready to be re-appropriated. Organic material, my future mulch, doesn't sit around waiting for the right farmer to scoop it up--here, the tropical rain and sun break it down rapidly. And local farmers generally re-purpose most waste products before they become, well, waste.  We quickly found we had to find another solution for acquiring mulch.  We decided to grow our own.

We began planting thousands of nitrogen fixing trees (NFTs) that could be chopped and dropped in place for mulch. This has worked great in general, but I've found that other plants not in the legume family actually far out produce most of these trees when it comes to biomass. I've come to believe that there is an over-emphasis on NFTs in the tropical permaculture community, and instead we should focus more on the biomass quantity itself. While I wish all of my mulch was rich in nitrogen, what I'm now seeking is weed suppression and moisture retention. Both of which take a hard stab at eliminating my least favorite activities, weeding and watering; all while moving us closer to the no-work permaculture ideal.

Top 5 Mulch Plants

For our climate, the low land humid tropics, these five plants are what I recommend to clients for growing prodigious amounts of mulch.

Cuadrado/Guineo (Musa sp)

A species sharing the same genus as bananas and plantains, cuadrados are generally considered a less domesticated crop. They grow rapidly, spread aggressively, propagate easily, and produce a delicious fruit that can be used in nearly the same way as plantains. In our corner of the world, they are considered a poor person's food, likely because they produced when nothing else did.

The trunks can be cut back multiple times per year and they will keep sprouting out of the same base. The leaves are slow to decompose, like many plants on this list, and provide excellent weed suppression.

In addition they are a great pioneer species; creating a shady microclimate for your more delicate climax species.

Torch Ginger (Etlingera elatior)

This huge ornamental ginger is a fixture in tropical gardens around the globe for its beautiful flower, huge leaves, and the dense shade they produce. It takes two years for this plant to take off, but once it does you have a steady diet of 4 meter long herbaceous stems and leaves ready for chop and drop mulch.

Torch ginger propagates by root division. One plant can be scaled easily into many more. It works well as a privacy barrier between lots or between public and private spaces. Don't chop it completely to the ground but consistently remove older stems with a clean cut near the base of the plant.

Vetiver (Vetiveria zizaniodes)

Vetiver grass, already in the tropical permaculture lexicon for its use as an erosion control species, is also a great multi-functional mulch plant. It is a bunching grass, with a deep root system. It doesn't produce seeds and thrives in full sun on recently disturbed sites. Where it gets plenty of water and sun, the grass will grow to reach two meters in height.

It can be cut back to 30 cm two to three times per year. The mulch is dense and slow to break down. Use a nice set of hedge shears, a sharp machete, or a weed trimmer with a metal blade attachment for cutting vetiver. Use gloves as the grass can easily cut an exposed hand running along the edge.

It is propagated easily by root division. Keep young plants free of weed competition for two years and they will reward you with prolific growth and biomass.

Mexican Sunflower (Tithonia diversifolia)

This wild sunflower, also known as Boton de Oro, is a woody shrub reaching up to 4 meters in height. It is gaining traction in the tropical agroforestry community for its use in silvopastoral systems and as a green manure. It makes a great cut and carry fodder for cattle and goats throughout the dry season.

The Mexican sunflower easily propagates by cuttings and loves full sun, where it throws out a beautiful flower throughout the dry season that support a host of pollinators. It purportedly, like sunflowers, has the ability to accumulate phosphorous in its leaves and stems. This would be a nice addition to any mulch pile. Hack at the plant with a machete or clippers with little fear or taking too much off. It has a strong coppice response, providing a steady supply of woody mulch.

More research is needed on this support species, as it appears to be an important addition to our agroforestry plant matrix.

Bijagua (Calathea lutea/crotalifera)

This large herb reaches nearly 3 meters tall and has 1 meter long leaves. It loves wet, marshy sites, where it can quickly take over if not managed. It is common along the road side of the lowland tropics throughout Central America.

Bijagua produces a massive quantity of leaves throughout the year, which have a waxy coating that slows their decomposition, making them ideal for weed suppression. Their flowers are great for hummingbirds and other pollinators, and the leaves have historically been used for thatch roofs, to wrap tamales, and of course as quick umbrellas.

They do produce seeds, which are dispersed by birds, but are mostly propagated by root division. You can chop them down to the base completely and they will shoot back new leaves in record time.

Patterns for Mulch Species

There are a number of patterns worth recognizing that nearly all of these plants complete:

• They are propagated easily by division or cutting.

• They have large, slow to decompose leaves that keep the soil covered longer.

• They don't produce seed, so they have a very low invasive potential.

• They grow quickly, acting as pioneer species, and changing the microclimate around them.

• They are easy to chop because they are herbaceous.

• They hold their leaves throughout the dry season which help shade the soil during the hottest months of the year.

As you look for mulch and biomass plants in your own climate, look back at these patterns as guides. They might lead you to the next ah-ha moment and jump start the success on your site.

Around the Permaculture Universe

The Ranch has a wonderfully full workshop schedule ready for you in 2018. First time Japanese Plastering and Japanese Fermentation workshops mark an exciting addition to our normal staple workshops on Permaculture Design, Fermentation, Wilderness Medicine, and Renewable Energy.

Ranch Core Team member Scott will be speaking this labor day weekend at the Cincinnati Regional Permaculture Convergence. If any Ranch friends and family are in the area, we highly recommend you come for a visit.

Former Ranch PDC student Antu Vilches-Cabrera is opening a permaculture center in the Dominican Republic and crowd funding to help with the establishment. Please check out his excellent work and consider supporting!

Abrazos

The Ranch Crew

Rancho Mastatal Voices

Rancho Mastatal Voices

The Ranch Core Team has been featured on a number of blogs, podcasts, and news-sites over the last few months. So for everyone absent from the Ranch here are a few different ways to hear our voices.

Abundant Edge Podcast

Timo talks with Oliver Goshley about founding the Ranch and the work over the years in the local community.

Scott talks with Oliver about managing the Ranch agroecosystem and helping others design their farms and homesteads.

Tico Times

Laura has been writing for Costa Rica's largest English language newspaper the Tico Times. You can read about her recent articles on Ginger Beer and Costa Rica food cultures here.

USDA Inside Agroforestry Blog

Scott was recently featured in the USDA's Inside Agroforestry blog on New and Beginning Farmers. You can read the whole blog here.

2018 Workshop Calendar

Our team has been busy putting together another year of life changing workshops and short courses for our community. From Japanese Cooking to Bamboo Construction, from Permaculture Design to Medicinal Plants, 2018 is going to be a good year to skill up at the Ranch. Please help us spread the word!

Abrazos

The Ranch Crew

Our Natural Building World

Our Natural Building World

by Ali Ostergard

In the natural building world at Rancho Mastatal there is no lack of projects to be done. I think as a team we have collected a list that will take us past 2020. And we already have been building our infrastructure for the past 16 years. One could say we are natural building addicts!

But as Rancho Mastatal grows as a community, education center, and business our building list keeps getting bigger to accommodate our many needs. Although the upfront cost of building infrastructures is high in the long run the benefits should pay back plenty.

Taking stock of the different building projects that started and finished in the last year amazed me. Up until then I hadn’t thought about all that was accomplished. It is good to step back and look at the full picture, to feel satisfaction for what you have achieved. Especially in those times when you have been working on the same project for what seems like decades.

Here is a brief rundown of what was started or finished in the natural building world at Rancho Mastatal in the past year. With the help and hard work of our core team, apprentice crew, and our local staff we are proud to have accomplished so much!

We began our season with building and completing a timber framed compost toilet for our dorm room. We realized that it was finally time to have two toilets to a house that fits 20! This has definitely paid off!

Then we gave the two bedrooms at the Casucha a face lift. After removing the old plaster, we brightened the place up with a natural lime plaster finish inside and outside. Then we installed a beautiful hardwood floor.

We were honored to have Benito Steen, an amazing natural builder and plasterer, come down to live and work with us for six weeks. In that time, he taught us many new methods for building and plastering. Including a new, lighter earthen mixture for wattle and daub that has revolutionized our wall building; recipes and methods for Japanese clay, lime, tamped earthen floors; a bomber clay, lime, straw plaster; and just his overall skills in the entire building world! Along with all that, Benito helped us finish the floors and walls at the Honey Hut shower.

After a year of construction, in which nearly every group that came through our doors contributed to building the walls; we were delighted to finish the food processing kitchen wattle and daub walls and apply a beautiful burnished lime plaster. The entire food processing kitchen is coming together nicely and providing an area to productively accommodate the many needs surrounding food for our community.

Even with all the building we still seem to have a lack of space. With the hope to have 6-7 apprentices each year, and our current apprentice house only fitting 5, we decided to renovate our old goat barn into apprentice quarters. This structure was started in the Natural Building Course, and will be finished by our current year long apprentices. In the course, students learn to build various different walls systems including: wattle and daub, adobe brick, and cob. We are imagining this as a good cabina for a couple or two single apprentices.

While this was all happening, we also started the foundations and timber frame for our new 800 sq. foot guest cabin called Bernie’s Bungalow. By mid-season we raised the timber frame structure and began to frame the walls for the wattle and daub. We started the wattle and daub walls with our apprentices and then pushed them forward with a Natural Building Practicum which proved very successful. We are excited to finally be done with the walls for our guest cabin and beginning the process of plastering, making the earthen floors, furniture, and everything else to make this a cozy tropical space.

Finally, somewhere in the mix of all this natural building being done throughout the Ranch. We ran a ten-day Timber Framing Course with our good friends Skip and Lizbeth. In this course, we cut and rose the frame for Nic and Ali’s house. We are running a seven-day Natural Building Practicum from May 24th-30th. In this practicum, we hope to be able to start and finish all the wattle and daub walls for this house. It will be a big task, but we think we can make it happen! Participants pay a nominal fee that covers the cost of their food and we spend a focused week long period working on the walls. This allows much faster progress not just because of the focused time but because you can see the walls going up so fast it keeps you motivated, excited and learning. This is a great opportunity for anyone who would like to get some experience of building with earth, work with skilled professionals and come and visit the Ranch for a very affordable “working holiday” or break.

There it is; a recap of our past year's natural building season. Not too shabby of a list. In the process, we have learned a lot, discovered new methods, and bad methods, and everything in between. Even after all these years of natural building at the Ranch there is always something new to learn. We are thankful for all those natural builders that have and will come through Rancho Mastatal.

Cheers to muddy feet!

Across the Permaculture Universe

We still have space in a few upcoming workshops:

• The Art and Practice of Live Culture Fermentation
• Plants as Medicine: Reclaiming the Art of the Home Apothecary
• Agroforestry Skills Inspired by the Forest

Help us spread the word and fill them up!

We are also starting to interview and accept 2018 apprentices. If you know anyone who is seeking a life-changing experience please send them our way.

Abrazos

The Ranch Crew

Orienting Oneself to Mastatal

Orienting Oneself to Mastatal

by Connor Harron

This post was first published at the blog Fed by Connor. Connor is one of our year long apprentices.

We are now interviewing applicants for our 2018 apprenticeship program. Help us spread the word by sharing this blog post!

If you’re anything like me, then you will find Rancho Mastatal to be a place of incredible beauty, endless inspiration, and powerful community. Even if we have very little in common, you will certainly find it to be unique. Among ecovillages and permaculture communities, over the years Rancho Mastatal has developed a reputation for its intricate systems, well organized educational programs, and gorgeous natural buildings that sprinkle the 300 + acre Ranch.

Mastatal is a small rural community in central Costa Rica near the Pacific Coast, roughly a three hour drive from the capital, San Jose. In Mastatal things come in singles: there is one dirt road lined by the local bar, one restaurant, a school, community center, convenience store, and a soccer pitch. Although the community center technically provides wifi, it usually doesn’t work, which can add to a sense of isolation that can feel simultaneously liberating and stifling. Despite its size, the Ranch sits in the heart of the community. From the main house you are a stones throw away from the bar, and you can often hear music echoing across the valley as the locals unwind in the evening over one of the two Costa Rican brews.

To orient oneself in Mastatal, especially coming from an urban hub like Los Angeles, requires a letting go of one's typical expectations. Many of the core team describe this experience as “losing oneself in a humble task,” or to be more accurate, a series of humble tasks. Fortunately, at the Ranch this is easy. Days here are filled from dawn until well past dusk, leaving precious little time to contemplate how or why someone has arrived in this space. Although often simple, each task requires focus and care in order to do well and avoid personal injury.

As an apprentice, our mornings begin at 6:00 am with “life skills.” These individual pre-breakfast chores make up the basic activities that are necessary to keep the farm running. These include managing the firewood, bio-digester (more on that later), and chickens; harvesting salad greens, caring for the main house/kitchen, nursery, zone 1 gardens, and orchards. To ensure that we gain experience in each system on the farm, the apprenticeship program is designed for us to rotate among the life skills on a monthly basis.

These tasks need to be completed by 8:00 am when we have a group breakfast, which depending on the number of visitors at the farm can range from 12 to 50 people. Cooking and cleaning shifts are also traded on a rotating schedule. After breakfast, all the apprentices chip in on a “work party” to help complete the larger projects around the Ranch. This can include trail building in the orchards, weeding and prepping new beds in the gardens, harvesting jackfruit or bananas, processing food for the kitchen, or even helping to build a new structure on the property.

At 1 pm everyone breaks for lunch. Nearly every meal served on the Ranch includes rice, beans, and a fresh garden salad prepared each morning. To add a little variety to the meals, each dish also includes something a little special. Whether it’s emplatanados con queso, fresh hand pressed tortillas or homemade dosas, each meal comes with a treat to avoid the monotony that is risked when eating arroz con frijoles three times each day. On the side, fresh salsa and a kefir dressing made from local cows milk and fresh herbs make each dish a true delight. To drink, there is fresh coffee from local shade grown beans, water kefir soda filled with pro-biotics to improve digestion, and a house-made rehydration drink (think homemade Gatorade) that is packed with electrolytes to prevent dehydration during long days working under the sun. In the evenings, there is even country wine or “hooch” as it is called here, that is fermented using yeast, water, local unprocessed sugar, and whatever fruit happens to be in season (jackfruit and passion fruit are two of the local favorites).

Afternoons at el Rancho are more varied. Three days a week this time is reserved for Personal and Practice Time. On the Ranch, one quickly realizes that these are extremely valuable chunks of time and can be used for many things, although jerking off in the apprentice house while a tour goes by (as the orientation packet mentions) is not one of them. It is however a great time for writing, taking a nap, swimming at the local waterfall, calling family, or sharpening one's tools; just to name a few examples. During the rest of the week, the afternoons are reserved for additional work parties, community check-ins, or cooking depending on the day.

Dinner is served every day (except Sunday) at 6:30 and begins with “circle time,” one of the oldest traditions on the Ranch. This time is nothing more, and nothing less than an opportunity each day for the entire community to come together, hold hands, and offer thanks (if one is so inclined) for anything/everything they are currently feeling grateful for. It is a brief yet powerful ritual that allows everyone to slow down, take a deep breath, and appreciate the wonderful space and community everyone here is privileged enough to enjoy. Afterwards dinner is served! The only rule is, be kind and respect those behind. This usually means there is more than enough for everyone, although specialty items (like guacamole) can mysteriously disappear rather quickly. The last person through the line rings the bell, meaning seconds are up for anyone still craving more.

After dinner and clean up, if you’re not ready for bed at 7:30, which is often the case, there are always a plethora of interesting people to chat with over a beer or glass of hooch, and any number of board games to be played until late into the evening (and by late I mean 9:30, because by then you will DEFINITELY be ready for bed). After lying down and becoming one with your mattress, dawn will come suddenly and this routine will repeat itself seemingly on end. At the time of writing this however I have now been here for two weeks. I can already tell that one day soon I will look up, only to realize it’s already December, time to pack my bags and head back to the “real” world. One lesson this experience has already taught me, however, is that for the individuals who make up this community, Mastatal is the real world, not just a temporary excursion. For those who choose to step outside the typical expectations of industrialized society and reconnect with the roots of human civilization, this is an obtainable lifestyle. Whether you want this world or the chaos of our modern cities to be more real, is up to you to decide.

Across the Permaculture Universe

We have a few spots left in our upcoming Fermentation Workshop! Learn the art and science of making microbes your allies.

Many of our core team members are starting to show off their work through some great photos on instagram. Check out Ali, Rachel, Laura, and Scott!

Our friends at ECHO have a new Central American and Caribbean forum, including development notes dedicated to this region. We are hoping to start sharing our work through their publication in the months ahead.

Abrazos

The Ranch Crew

Getting Inspired About Natural Building

Getting Inspired About Natural Building

by Ali Ostergard
 

Over the years of natural building at Rancho Mastatal my feelings on the process have gone through many stages. From the initial excitement of- wow, how cool you can build a house from the materials on your land, and all it takes is time, practice, and anyone can do this! To over time, after building many walls, an understanding of how long it takes to build a natural home and all the work that it entails.

The style we use at the Ranch for many buildings is a timber framed structure with wattle and daub walls. This is a faster and more effective method of building a natural home than say a pure cob house, which requires much more materials and time. Although, wattle and daub is a faster method, it still takes a fair amount of time and labor. Over the years my excitement for building wattle and daub walls has decreased as I’ve experienced the long, slow, drawn out process of it. Until this year when my hope for natural building was born again!

In the past years, we have purposefully left building projects for our educational groups, in order to give them the experience of natural building. Last year it was the walls for the Food Smithery, the year before that was the walls for the Honey Hut shower, the list goes on and on. This year we decided to try a different method in order to move our new guest cabin, Bernie’s Bungalow, forward faster.

Every year we host a Natural Building Course. This course is 10-14 days long and is an intensive break down of many different styles and methods of natural building. This course is more expensive because we bring down well known natural builders from around the world, the students get a diverse exposure to different topics, and hands on experiences with natural building. In these courses the students work on different structures and move projects forward around the Ranch, but finishing a project isn’t the goal for this course because of the wide range of topics covered. So, we decided to trial a Natural Building Practicum. A week-long program that was affordable, but more labor intensive. With the goal of finishing as many wattle and daub walls in the guest cabin as possible.

In December we received eleven sign ups, from people from all over the world that wanted to have a hands-on experience with natural building and an affordable way to visit the Ranch. Our first Practicum was under way!

The experience was amazing for myself and I believe the group. We watched every day our progress get better and better and the walls get higher and higher. We worked every day from 9am-5pm for a week. We developed a good system for rotating through the different stages: sifting clay, hauling sand, making mix, and applying to the walls. There were no lectures, power points, or hand outs to this practicum, but there was a general overview of wattle and daub, lots of teachable moments, and many questions from the students as we worked. It was a long and exhausting week, but with that many hands it made the walls fly up!

This made a world of difference to my opinion on natural building. Instead of slowly watching a building get put together over a years’ time, and never really feeling like you accomplished a good amount of wall building in a session. This practicum made it feel like natural building didn’t have to be such a long burden. It gave me satisfaction to see what many hands, working hard for a short period of time can accomplish. I don’t want to sound like natural building is a huge burden and that no one should take on a project, and of course buildings can be built over time with just a few people. But when you have as many buildings on the list as we do it really makes a difference to the moral if they can get pushed forward at a reasonable speed.

We will be offering another Natural Building Practicum from May 24th-30th, 2017 (cost $120 for 7 days). The structure that we will be working on will be much smaller than the guest cabin and we hope to be able to start and finish the entire wall system with the group! So if you’re interested in coming down to stay at the Ranch at a very affordable rate, get a little dirty in the mud, and probably sweat a lot then sign on up and we will see you in May!

Across the Permaculture Universe

Our friends at Black Sheep are promoting a new model of regenerative resource management in Costa Rica. For the last few years they have been finding vulnerable properties in the Puriscal region and bringing together investors to purchase the land and plant timber trees and cash crops. They have once again hired Scott and Rachel to complete the permaculture master plan of a 300 acre property. We are excited to partner up with so many great local change-agents on another great project.

Speaking of permaculture master planning, we want to give a shout out to our friend Zach Weiss of Elemental Ecosystem. Zach is Sepp Holzer's protege and a young permaculture designer you should be paying attention to, especially if you are interested in water management!

And for anyone feeling generous, long time Ranch friend Eileen Richardson is part of the Rocky Mountain Land Library which is on the last leg of a Kickstarter campaign. They are hoping to transform an old cattle ranch into a home for writers and artist.  Please support!

Abrazos

The Ranch Crew

Meet our 2017 Apprentices!

Meet our 2017 Apprentices!

Our newest apprentice team has arrived and settled into the Ranch life. They hail from across the United States and Latin America. They come from a diverse set of backgrounds and will undoubtedly shape the Ranch and our community deeply in the year ahead. 

Our team is looking forward to working, playing, and feasting with this group for the next many months.

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Léon

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Peter

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Juan

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Kelley

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Marissa

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Connor

We are now accepting applications for our 2018 program and will begin interviewing in the months ahead. Check out the page here for more information.

Is one year too long? Then consider our Sustainability Primer program, which runs this fall for three months.

Abrazos

The Ranch Crew

Invisible Infrastructure: How We Build Our Lives Together

Invisible Infrastructure: How We Build Our Lives Together

by former core team member Scott Gallant

Developing the physical infrastructure of our campus gets me up every morning. I don't need coffee nor an alarm clock; I'm just excited to keep building. Building the orchards and earthworks, furniture for my home, a better feeder for our chickens; these are the projects that rev my permaculture engine. They are concrete, you can see the results of your physical labor immediately, and they are often the first projects of burgeoning permaculture sites. It requires little effort to dedicate the time, space, resources and money to these projects. Yet their impact on the success of a project, despite all this dedication, pales in comparison to another type of infrastructure; the invisible infrastructure.

Although much harder to apply, invisible infrastructures are the most crucial aspects of successful design. They are intangible elements which determine:

• how we exchange goods and services.

• how we transmit knowledge and information.

• how we make decisions in groups.

• how we take care of ourselves.

They are our economic, legal, and interpersonal arrangements and dynamics. For many of us drawn towards living and working with others in community, it is the invisible social arrangements or infrastructure that we must strive to understand.

Structural Conflict

When working in community, the social structures become our guiding influence. They are the structured relationships which hold us together. They can be deliberately designed into the system--or they can be ignored.

Not choosing a decision making protocol, for example, does not mean there is an absence of decision making. Rather it means a pattern is generated spontaneously through a combination of each individual's personality and position in the group, as well as cultural and social standards. This un-designed protocol may work for the group, but more often than not it defaults to a cultural status quo of how power is carried by different types of people, and eventually becomes what we call a structural conflict.

Just as you can eloquently or poorly design a garden, the same can be done with our social structures. When there is a lack of good design, structural conflict occurs, and usually arises from two major themes of group dynamics: purpose and power.

Purpose

Purpose begets our vision and mission statements: why we are here and what are we doing together to accomplish this vision? Conflict around purpose can be recognized when ordinary issues become unresolvable and when decision making stalemates occur.

A classic example of this structural conflict occurred a few years ago at the Ranch. Our goats had begun to cause discord and stress amongst our team. One side valued their products (milk and cheese) and the opportunity they provided for visitors to experience milking animals for the first time, while the other side was frustrated by the amount of effort needed to generate these products and the goat system's larger lack of replicability and sustainability. Both sides understood each other, but it took many years and lots of conversations before a genuine agreement could be made about whether to keep the goats or not.

This agreement was only possible once our team stepped back to better determine our greater purpose (mission) and how the goats fit into this. We finally asked, as an education center, what type of education did we want to provide? Inspirational? The goats certainly accomplished this, it was often the highlight of short term groups and guests' visits. Or was it a practical skill based education we wanted to provide? At times the goats accomplished this, but it was not the sustainable animal husbandry program that we dreamed of and at times marketed.

While our team all valued the inspirational side of the goats, in the end we decided we wanted to be teaching hard, practical skills, that were transferable outside our gate, and the goats too often failed to align with this purpose. We also realized that we could achieve the goal of inspiration in other areas that were simultaneously more productive.

The stress that this structural conflict caused often felt like a personality clash, but in reality the clash was between the perceived difference of our purpose. This is an important point: structural conflicts often appear to be personal conflicts, but they are rooted in the way our invisible infrastructure is designed.

Power

Power, the other main structural conflict, can be defined as the ability to influence. When there exists an unequal distribution of this influence amongst the group, conflict occurs. Most commonly this is experienced through decision making.

This unmistakable conflict occurred back when our kitchen garden had too many cooks in the kitchen. It was unclear who was in charge and often the loudest voice won out. One long term volunteer in particular, felt very strongly about how the garden was supposed to be managed. If the moon cycle didn't call for weeding then we were told not to weed, despite an abundance of eager labor. Someone would plant something and someone else would pull it up a week later. Volunteers were making important decisions that affected a valuable space, and as they transitioned out our core team was left with the remnants.

Two core team members, Rachel Jackson and Laura Killingbeck, recognized the need for consistency and efficiency. But the situation was complicated because so many people felt strongly about what the space was supposed to be. In order to do their jobs, Rachel and Laura both needed to be able to make decisions in the area, but knew that if they didn't meet everyone's needs the space would ultimately not succeed. The two of them teamed up to lead the rest of the group to set goals for the area. Once they gathered everyone's input, they collated the goals and used them to design different options for the garden. They presented these options to the group, edited them based on group input, divided up the installation work, and carried it out.

Today it is this plan, created by two designers and based on the needs of the entire group, which holds the power over that space. Decision making still occurs with regard to the details, but the primary conflict--who gets to decide-- has evaporated.

Decision Making at the Ranch

There are many different forms of decision making; majority, concentrated power, consensus, and consensus minus one are common examples. At the Ranch, for the past year, we have been practicing consent decision making, adapted from the sociocracy governance framework. Consent is different from consensus.

Consensus decision making requires an affirmative from all group members to pass a proposal, and a single person in that group can also block that proposal. As many have experienced, this often leaves too much power with a single divergent viewpoint, which can stalemate any and all conversations.

Consent, on the other hand, also requires an affirmative from all group members to pass a proposal, but a single person can only block a proposal if they have a reasoned and paramount objection. A paramount objection is one of overriding importance, and means that something about the proposal will inhibit the individual from doing her or his job or from being well.

The philosophy of consent decision making is that the group functions as a single organism with shared goals. Each individual is a part of the organism. Therefore, the group actively asks members to reflect on proposals and express paramount objections when they arise, based on the idea that what is good for the individual will also be good for the group, and vice versa.

Creating Our Lives Together

Perhaps the best book on this topic, originally recommended to us by our friend Nate Sanders, is Creating A Life Together by Diana Leafe Christian. Leafe Christian researched intentional communities and ecovillages around the United States to determine why so many fail and what patterns emerged from the successful examples.

The most prominent lesson from this research is that so many seeking community also find it difficult to work out their invisible infrastructure. Whether it stems from a belief, common in spiritual communities, that one's group is mature beyond the need for these arrangements, or that those of us driven toward community have done so to remove ourselves from the legal and economic bureaucracy; it is apparent that many communities forget the power of these arrangements. They have the power to help us succeed or cause our demise.

For anyone seeking community, hoping to build their own ecovillage or permaculture cooperative farm, the following are the key invisible infrastructure that all successful community examples have in place.

1. Purpose and vision: Discussed above; are you on the same page about what you are trying to accomplish and how you will do so?

2. Decision making: Also discussed above as it relates to power. Agree upon a protocol and hold each other accountable.

3. Ownership structures: Be very clear about who owns what, power often resides here; and be very clear about how you would like to change this in the future.

4. Entry and exit strategies: How do new members join your groups and how do members leave, all without engendering resentment toward past time/money put in so that everyone is on an even playing field.

5. Finances: Get your house in order and be clear as day to how money can be spent, earned, and distributed.

6. Conflict resolution: Have a clear protocol for dealing with conflict. This doesn't have to involve deep, new-age personal reflection but it does need to make everyone feel safe.

7. Communication: When, why, and how do you meet? Separate meetings for big picture, planning conversations from those of the day-to-day work.

We seek community because we want to live with other people. We want to cultivate deeper relationships. We might believe those relationships are bomb-proof, that the above organizational structures are unnecessary, but above all they do one thing really well; they protect our friendships. And this is why the eloquent design of these structures into our lives is the most important part of permaculture design.

Resources

• We the People: Consenting to a Deeper Democracy, A Guide to Sociocratic Principles and Methods by John Buck and Sharon Villines

• Creating a Life Together: Practical Tools to Grow Ecovillages and Intentional Communities by Diana Leafe Christian

Permaculture Design Certification Course

Are you interested in learning more about designing invisible infrastructure into your community? Join our community at Rancho Mastatal this April and May 2017 for our annual Permaculture Design Certification course. The course is taught by a diverse team of instructors and is ideal for anyone who wants to:

• Experience an established permaculture site in action.

• Devote two weeks to an intensive learning process.

• Learn from instructors who practice professional design and install work.

• Explore rural Costa Rica, swim in breathtaking waterfalls, eat delicious tropical food, drink homemade hooch, play lots of futbol and frisbee, and make lifelong friends!

Abrazos

The Ranch Crew

Top Ten Tips for the New Apprentices

Top Ten Tips for the New Apprentices

by Dorothy Farrell

This post is part of a series of reflections we are asking past apprentices to contribute to our blog. If you would like to share where you stand now and how your time at the Ranch effected your place in the world please write to scott@ranchomastatal.com.

"Everyone is looking at my feet," I say to my dad.

"No they're not," he scoffs back. Sure enough, he glances sideways at a group of teenage girls eying my dirty toes clad in Chacos. 

We are not in the jungle any more. It's December in New York City, I am traveling on the subway with a large backpack, and five layers of sweatshirts, never having worn more than one at a time in the tropics. Fresh off the airplane, here I am with my exposed feet and disheveled appearance-- "Is she homeless?" the girls snicker. 

I come home and sit under my first hot shower in a year and scrub the dirt from my feet. Goodbye Rancho Mastatal, I'll be seeing you one day. In the meantime, I have a new life to create. Sometimes reverse culture shock can be more cunning than culture shock. 

In case you are one of the seven new apprentices and worried about the ensuing change, this article serves as advice come January 2017. Are you ready? To be ready, you must clear your mind. You'll never be ready. Those who don't know speak of it. Those who do know don't speak of it. To stay afloat in the presence that is Rancho Mastatal means just this. This will all make sense soon. Now for ten more pieces of advice in preparation for your apprenticeship. 

My fellow apprentice crew enthusiastically chimed in for this article to not bring any white clothing. It is very likely to get stained by any number of hands on tasks. Even if you're not performing physical labor, even if you're just eating lunch, there's a good chance that anything white you wear will be found by a stain. The turmeric in the pickle is a renown dye, as is the achiote in the rice. Whole food diets, with their richly colorful displays, are your wardrobes' worst enemy. Even if your white blouse is hanging on a line miles from the orchards, the wood shop, the kitchen-- virtually every danger zone-- black mold will STILL find it, stain it, and make you regret bringing it. Tip #1: Don't bring white clothes.

Tip #2: If you are prone to stains but want to maintain your public decency, patterned clothing compensates (credit tip to Rachel Jackson). 

Stains and patterns aside, there is another debate on the type of clothing appropriate for the tropics. Expect the climate to be humid and hot. Cotton is not your friend. It takes a long time to dry and harbors all sorts of odorous microorganisms. Tip #3: Bring clothing made from synthetic materials that are comfortable to wear.

There are times, however, when you'll want to look sharp. Welcome to the campo of Costa Rica. Ticos take public appearances seriously, so pack accordingly. I recommend bringing something that is clean and modest, not something too out there. This is a small village, after all, and it's more valuable to blend in. A brief study of Costa Rican fashion will reveal that it's not too different from most mainstream, Western cultures. Tip #4: Keep an outfit clean reserved for community celebrations and appearances.

On that note, Tip #5: In Costa Rican culture, if you do not smell good, you smell bad. A good soap and light perfume are recommended for community occasions. The jungle offers delectable scents that can be sourced from plant materials on the Ranch. Tip #6: If you want to dabble in the ancient and romantic art of perfume making, bring a little bit of Everclear, coconut oil, and a spritzer bottle. Creative inspiration soon to follow, but I've had great success with vetiver root, galangal, orange peel, and lemongrass.

This brings us to the toiletry topic. Some people bring a lot of toiletries. In my experience, I learned the unnecessary reality of many of the things that can be purchased from the drug store. With a clean diet, acne can fade, and pesty bugs can be deterred. The humidity keeps your skin moist, and most lotions just sweat off. You may even want to try to go "no poo" (that is, shampoo) method this year. 

Tip #7: Abandon shampoo and conditioners. I had personally been avoiding chemical hair soaps for one year before the Ranch, but for other people, this may be a great time to go "no poo". It's usually within the first two months that hair builds up an excess of grease, then soon after, this balances out. Shampoo strips your hair of its natural oils, and conditioner replaces it with a synthetic luster. If you want to keep your hair clean with minimal input, try the baking soda and vinegar method. Use one tablespoon of vinegar for one cup of water. Shake in a bottle with a dispenser cap, pour overhead, and massage deeply into your hair. Rinse with water. Vinegar can also be applied to help balance the pH. Any type of vinegar will work just fine, and the smell dissipates quickly. After the initial grease sweat, your locks will evolve into tropical lusciousness. 

You may be concerned about sunscreen. Despite my pale complexion, the sun was never an issue for me. This is because most of the time outside is spent in the shade. Cheers to the benefits of an agroforestry canopy! If you're working in the sun, you'll probably be sweating any sun protection off. Tip #8: Favor sun hats and long, light sleeves for sun protection. Despite covering your skin, you'll actually stay a lot cooler, too.

Bugs can be another nuisance. Mosquito populations are typically non-problematic until the rains hit in April. That's when populations skyrocket. Maybe you don't mind the cloud of deet, or natural sprays that are also available, but the reapplication of sprays can be resource and time intensive. Tip #9: Either you suck it up and evolve some better antibodies, or just cover up with long pants and sleeves, and CERTAINLY bring a bug net for your bed. I've laid on my bed in October, the wettest month of the season, and counted literally dozens of mosquitoes trying to pass the unbreakable seal. Fortunately none of the sensationalized diseases that mosquitoes carry made an epidemic in Mastatal, so don't stress about vaccinations or antibiotics.

If mosquitoes aren't the type to sweeten your inner naturalist's cup of tea, think about the things that do. Maybe it's plants, maybe it's birds. Whatever it is, make a point to recognize those things at home before you leave, because when you come to the jungle, it's all going to change. Tip #10: Recognize the fauna and flora in your new home to develop a sense of place. A sense of awareness and appreciation for your home's native creatures will make rooting a lot easier. The dormilonas, which bow down when you tap or pee on them, and the carpet like moss that grows in the tree nursery, or the sprawling herb with small white flowers with purple stripes inside that attract the black bees with yellow bottoms-- those were some of my favorite Ranch weeds. You'll see patterns, and you'll appreciate the subtle natural life, too. 

Bonus Tip #11: Appreciate the foods that are locally sourced. Rice and beans are the vehicles of countless cultural traditions and can be transformed in one million ways, but they're delicious served simply too. The Ranch agroforestry system offers biriba, jackfruit, coconuts, bananas, cuadrados, and plantains all year round. Be prepared for the grandeur of seasonality. Lemondrop mangosteens will be one of your first tree harvests in January. Then the acerola, aka Barbados cherries, will ripen. These ferment into an excellent, complexly flavored wine. The Victoriana and arasa will ripen shortly after: Sour, yet delicious, when sweetened for jams. Mango season starts in April and lasts for the month. Pickle as many green mangoes as you can stand, they make the best kimchi, especially when finely shredded.  The pejibayes start turning color at the beginning of the rainy season, too, followed by the mamonchinos. The mamonchino tree with the best flavor lies at the bottom of the Banana Bowl, but you have to climb it, then sit in the branches with a huge pole with a basket on the end.  This is farm fitness, but the collection process is worth it. Nature really did perfect the art of candy. Come December, the oranges will begin ripening, and you can race Scott in a juice pressing contest. You will experience the cycle of a year as it truly happens, as an ecosystem partitioned it; for each part to be appreciated.

Maybe you're the type to meditate, maybe not. When I left the Ranch, and the data came back to my cellphone, and the advertisements jumped off the walls of the streets, and the drama of the world flooded in like a leaky pipe, that's when I knew what it meant to be able to meditate. I once thought about running away to a monastery, but I found Rancho Mastatal instead. There's no preacher, there's no text, there's just you and your purpose for coming. You come, you work hard, you play hard, and you learn. It might not feel like you're meditating, but, if you allow the experience to envelop you, if you allow yourself to tread lightly on this planet, you too can be a great apprentice. You may not become an expert wood crafter or beekeeper, or even learn how to count, but there you have it: ten pieces of advice from a gal who now walks barefoot in the city.

News and Notes from Around the Permaculture Community

Laura has been busy the last few weeks filming an online fermentation workshop series. She is partnering with Ranch friend Spenser Gabin in the creation of this course.  You can see more of Spenser's work at his website here.  

We were fortunate enough to host Erle and Suset from Wa Samaki Ecosystems on Trinidad during our Natural Building Practicum. It is always inspiring to meet fellow permaculture teachers, doers, and designers, and now we have the itch to visit their site which has been operating for nearly 20 years!

Our Central American Scholarship Program fundraiser is underway! We've already had over 20 applicants for the few spots in our annual PDC. If the fundraiser is successful though, we hope to have a record number of Ticos in our course. Please give if you are able and share the word!

Abrazos

The Ranch Crew

Help Improve Workshop Access for Central Americans

Help Improve Workshop Access for Central Americans

By Tim O'Hara

Workshops, one of many forms of education, are expensive to organize, risky to run, and an immense amount of work to pull off and host well. They can also be transformational and inspirational for the participants and provide them with an amazing educational experience. We have been offering life-changing courses and classes in a vast array of areas related to sustainability for over 15 years. During this time our core team has reflected on how to assure that our offerings are accessible to as many people as possible, especially low-income and future leaders in our region, without running our business into the red. It’s been a fine line to walk and one that we’ve commonly fallen on the wrong side of.

In 2015 we began a discussion about how to provide Central Americans with options to apply for economic assistance to attend permaculture, natural building and other sustainability related courses in our region. It is not uncommon for regional workshops to cost working Central Americans months of pay or more. Moreover, workshop students commonly lose income and make other sacrifices while away from their obligations at home. It’s a difficult situation that leaves these opportunities out of reach to the majority of people that are interested in them. From our observations, there are a growing number of people in our area that have a strong desire to participate in courses which will expand their horizons, expose them to valuable networking opportunities, and provide them with hard skills that they can take back to their communities. With all of this in mind, the idea of a scholarship fund began to emerge and make increasing sense.

Mastate Charitable Foundation (MCF), a small non-profit under the umbrella of the Marion Institute, achieved some important fundraising successes in 2015-16 that allowed them to create a Central American Scholarship Fund Program that provided seven partial scholarships to our Permaculture Design and Wilderness First Responder Certification courses and 2017 Apprenticeship in Sustainable Living.

Based on these favorable developments and the associated positive experiences participants had, we have been encouraged to look for ways to expand this program so as to meet the growing demand for these types of opportunities in the future.

Rancho Mastatal has already received over 20 scholarship applications for classes taking place in 2017. We believe that there are few better investments than supporting meaningful and empowering education for leaders rooted in their communities. In too many cases, populations worldwide have suffered the degradation of their communal structures from years of neglect and shrinking budgets, brain drain, worsening economic situations, and environmental atrocities that make living in certain areas of the world less viable. To rebuild will require courageous leadership, hard work and resources.

If you or someone you know would like to sponsor one or more scholarships during the upcoming calendar year please learn more about MCFs charitable work here. Tax deductible donations for the Central American Scholarship Fund can be made here.  General donations can also be made on the MCF website here. The opportunities provided by your assistance can change the trajectory of not only a scholarship recipient but of their entire community. Help us to support a more sustainable future for Central America.

NEWS FROM AROUND THE PERMACULTURE COMMUNITY

We love food preservation at the Ranch, usually by means of fermentation. One of our challenges is finding good supplies, e.g. food grade, appropriate scale, etc., here in Costa Rica. But for you all in the States, you might check out Pantry Paratus for a great selection of supplies.

As our team at the Ranch looks toward the future, we've found much inspiration in the recent writings on commoning by David Bollier. We highly recommend the article Commoning as a Transformative Social Paradigm.   You may also want to check out the workshop Reinventing the Commons:  Social Ecosystems for Local Stewardship & Planetary Survival.  

Abrazos, 

The Ranch Crew

No Pickup, No Problem: Social Capital Trumps a Shitty Situation

No Pickup, No Problem: Social Capital Trumps a Shitty Situation

by Dorothy Farrell

My hands are grappling the rumbling, rusty wheelbarrow handles, and as we walk half a mile through the village, everyone can hear the five Rancho apprentices clunk on through. In a village of 120 people, your whereabouts are everybody's business. Don't worry, I want to say, this will all make sense soon. They'll be having a chuckle by the end of the day. For now, we are five warriors defending alternative energy. We are making the best use of our woman power (and Dan power) when the white pickup truck is out of commission. We are going to pick up poop.

As Timo explained in a blog post last month, poop is the essential ingredient for synthesizing our kitchen's methane gas supply. Once a week, the white pickup truck is driven half a mile up the road to pick up ten sacks of manure. Assuming you have the human labor and the car labor, it's a brilliant system-- until the white truck, which has seen more years than myself, stops working. No truck, no poop, you say. Chuckle chuckle. Four of the baddest chicks and one man are about to prove you wrong. Here are two cents, to boot, on what makes a functional energy system.

We make it to Finca Siempre Verde dripping in sweat. Chilo, our friendly poop dealer, greets us as we roll five empty wheelbarrows up the driveway hill. Since we're on the theme of biodigestors, he offers to give us a tour through his biodigestor system. It's a work in progress, but here are the pigs. He shows us the pig pen which gets hosed down, and where the poop drains into a pipe. He then shows us a newly built pen that is slightly lower than the kitchen. Here, Chilo explains, will be the new site for the biodigestor. The manure will wash directly into the feeder barrel, no transport necessary.

We are five champions of renewable energy and suddenly I am wondering why my journey to move poop suddenly seems less noble. Here is a system that capitalizes on the fact that the source of manure is located at point zero for the biodigestor intake. If Chilo had a failure in one of his auto parts, there would still be gallo pinto on the table. Is Chilo's biodigestor any different than ours, or am I just about to push 100 pounds of manure half a mile because we built a delicate, un-resilient system?

Biological systems, such as Chilo's pigs, are complex. They are composed of living, breathing organisms whose livelihood is ingrained in the health of the entire system. As long as Chilo (who is also a living component in the system) continues to produce food on his farm, process it in his kitchen, bring the scraps to his pigs, and maintain his system accordingly, then poop will continue to flow through the biodigestor, methane will continue to be produced, food will continue to be produced, and the pigs will continue to be fed. 

Now, suppose we swapped out those pigs for one of those nifty new robots on the market. The Porkolator 3000 is equipped with machinery that makes it the most efficient robot in converting biomass to waste product. This technological feat is revolutionary. As it turns out, however, the company that manufactures the Porkulator did not create the machine with the capacity to heal from, say, an erupted engine. So when that breaks down, and Chilo doesn't have a spare engine in the middle of the jungle, how on Earth will the gallo pinto get made?

Pigs are complex; Porkolators are complicated. The difference between a living system and a non-living system is that a living system has numerous connections and survival responses in accordance with the environment, whereas a non-living system cannot respond. A non-living system is complicated because if there are 1000 pieces and the tropics rusts one obsolete, the system will fail to function. A living system has 999 pieces you can name, and 999 to the ninth power of interconnections you cannot even see, that when one piece fails, the show must go on. On that day, our pickup truck proved to be complicated because the inability to start the engine meant that our biodigestor risked starvation. 

Pigs are not the only example of complex, living systems. Communities are also complex. In the wake of realizing that our biodigestor may not get fed, we rallied the troops and took action. That's right, our engine may have failed, but our spirit did not. That morning, five apprentices and ten sacks of manure rolled through Mastatal and it didn't matter that my forearms were burning or that my hands were too dirty to wipe the sweat from my eyes. We were resilient, and let warm gallo pinto be proof.

News from around the Permaculture Community

We love books at the Ranch! Our library is constantly growing as each of us pick out a few new books to populate our shelves. Our favorite publisher is Chelsea Green publishing, and the folks over at Permies.com have been busy reviewing many of their best books. Check out the review list to see if any belong on your shelf! 

The National Institute of Apprenticeships in Costa Rica is having their annual Agroecological Festival this December 3 & 4 in Cartago. We hope to attend. This will be a great opportunity for anyone interested in connecting with the Costa Rica permaculture and urban farming community!

Abrazos

The Ranch Crew

Farm to Table Tales

Farm to Table Tales

by Lydia Blocksidge

Good food takes time. I've heard this phrase many times before, but after nine months at the Ranch, I've truly come to understand what it means to me. The local Costa Ricans are called the Ticos. The Ticos live by the mantra "Pura Vida", which directly translates to pure life. This is indefinitely how they choose to live. "Tico time" is another phrase I've heard and come to understand here. Ticos work at their own pace, never feeling the need to hurry or stress at time. They are the happiest people I've ever met. The western way of life has much to learn from this, no more so than in the world of food. I have three stories to tell that I think shed perfect light on this matter.

Beans

One day back in April myself and my fellow apprentices were asked by one of the local farmers and Mastatal old timer, Chepo, to help him with his black bean harvest. We were so excited by the opportunity to see and learn how black beans get from the soil to our plates, given the fact that we eat them with almost every meal. We started with a trek from the road through the jungle to the black bean field.

Here, Chepo was harvesting stems of beans that had been cut a week prior and left to dry on the ground. It was a blistering hot day, typical of the dry season and the sun was beating down on the exposed field. We jumped in and helped him collect the many hundreds of black bean vines from the undulating ground. We took them to the side of the field and mounded them up beside the bean bashing station, a big blue tarp strung between four bamboo poles. When the beans were all collected we started piling them onto the blue tarp, then Chepo stood at one end with two heavy wooden poles in both his hands. He started bashing the mounds of dried bean vines to release the beans from their pods. We rotated around, all getting in to have a go. The poles were much heavier than I'd expected and after about five minutes my shoulders started to burn and my sweaty palms started to blister.

Once one pile was done we tossed the bean vines to the side, bagged the loose beans on the tarp then loaded up another mound. It took our group of eight almost two hours to release and bag all of the beans. Once the bags were tied up we each grabbed one, slung it over our shoulders and started our slippery, steep 30 minute hike to the road, each one of us slipping under the weight of the bags and the tough terrain. But this didn't phase us, we all still had big smiles on our faces feeling accomplished and grateful for having this experience. We also all recognized that if we hadn't been there to help Chepo, he would have been doing all this work alone, as I'm sure he and fellow farmers have done many times before.

I will never eat beans the same way again. I have a new appreciation for this humble staple food. When I worked at an organic food store back home, it was regulation that if anything fell onto the floor we would throw it away. We had no compost system at the time so anything that fell onto the ground was destined for the landfill. I can't tell you how many times people struggled with the manual bean dispenser, spilling beans all over the floor. Never did we think twice about throwing them away, it was just what was done. Looking back on this now breaks my heart more than it initially did because I've seen the amount of work and effort that goes into growing and harvesting this food crop. One sweep of our broom and all the time, effort and resources that went into getting those beans into our shop were binned. Something that I never would have learned if I hadn't come here.

Pejibaye

Another story from the ranch is about the pejibaye season that has sadly just ended. Pejibaye is an incredibly nutrient-dense palm fruit. This season, each of our trees produced roughly nine bunches of fruit, each bunch containing about 30-40 fruits. Every golf-ball-sized fruit contains 200 calories! As you can imagine for an aspiring self-sufficient community, this is valuable food crop. But it doesn't come easily.

Pejibaye or peach palm in English is a tall skinny Palm tree. It's trunk is covered with needle-like spikes that will pierce through even the thickest rain boots. To harvest pejibaye we use our home crafted 20 meter long pull saw. It's a very useful tool but rather difficult to maneuver around a spiny trunk. Once the bunches of fruit are released from the tree, they splatter on the ground and we forage around the spine covered slopes to collect every one of these protein packed nature balls.

When these guys arrive in the kitchen they must be processed within two days or they will mold and spoil. So we remove them from their stems and boil them in their skin for 40 minutes. Then we drain them and have a peel party, each one of us delicately peeling and de-seeding around 60 fruits per weekly harvest. Once peeled they're ready to use in puree, soup, burgers, pancakes, torte and an endless number of other delicious recipes. It is a long process but well worthwhile when we enjoy the fruits of our labor for the next week and share this taste of the tropics with our guests. 

Jackfruit

Jackfruit is a similar story. Harvesting just two mature jackfruit can feed ten people three meals. Harvesting jackfruit requires you to climb into the tree and up to the fruit, chop the stems with your machete and watch as the 5kg spiky football-shaped fruit catapults to the ground. It's not rare to get a splatter of glue-like sap on your clothes, hands and cheeks at this stage, as well as the canopy company of wasps residing in the trees. Once harvested, we take the fruit back to the kitchen, grabbing a few banana leaves on the way, oil our hands and knives, and get to work.

First we cut it open, separating the flesh from the seeds. To use the flesh we must brine or boil it. Brining takes one to three weeks and boiling takes 45 minutes. Then the flesh is ready to use in another recipe. The seeds must be dried, peeled and boiled. By the end of this process, our hands are covered with latex sap and so are the knives, despite our efforts to oil everything prior to processing. It's just the reality of processing your own food and a rather exciting part of it. 

Good food really does take time. And I believe that this time and effort always makes our food taste better. Because we've put our hearts, our sweat, our blood and sometimes even our tears into growing, harvesting and preparing the food. It's an entire new way of eating that gives you a deep sense of appreciation for the food on your plate and on the plates of the people you love and care about.

News from around the permaculture community

The Monteverde Community Fund has a job opening for their Executive Director position. This is a great opportunity for the non-profit sector in Costa Rica.

What's your favorite permaculture present? We got a pack of the Permaculture Playing Cards from our friends at Permies.com this past year. We love the funky artwork and all the permaculture principles, founders, and strategies.

Abrazos

The Ranch Crew

Non-Traditional Education: Reconnecting to our Roots

Non-Traditional Education: Reconnecting to our Roots

By Tim O'Hara

Modern, conventional education systems do not work for everyone. They cater well enough to many of today’s students but not to a significant portion of the population that might be better served by alternative pedagogical approaches. In most countries, at the age of 4 or 5, or even younger, kids are shuffled into busy classrooms to learn subjects that will reportedly prepare them for a successful future. As our economies become less predictable, politics less appealing, and the environment ever more damaged, current educational models are losing traction with increasing numbers of people who recognize that the one-size-fits all approach to education is not working for our society.

Terms referring to non-standardized teaching methods and ideas such as homeschooling, unschooling, gap years, Waldorf and BOCES are all becoming more familiar in today’s educational vernacular. Instead of paying an inordinate amount of money to learn how to navigate broken social and economic structures to barely make ends meet as an educated, employed adult, more and more people believe that it’s important that humans begin to train and prepare for meaningful, place-based work that provides a fair wage while better connecting to the elements that we most need to thrive; clean water, clean air, clean soil and clean food.

In our specie’s experiment to educate our populations to be good, productive denizens of the planet, we have lost sight of how to responsibly meet our basic needs and in the process have contaminated the resources that are inherent to a healthy life. We’re becoming a society more apt to care for our latest electronic purchase than one another.

Most visitors to the Ranch come to learn in a different setting. Many of these people are attracted to our experiential methods of teaching. As an education center since 2001, we have discovered a great deal about our students and how they develop best. We have also witnessed a trend over the last decade and a half that has students arriving to the Ranch with ever decreasing hands-on skills. It’s not uncommon to host students that have never picked up a shovel, dug their hands into the dirt, or cooked a meal from scratch.

Our education systems today praise computer work more than physical labor. While I think both skill sets are important in today’s economy, I would argue that we’ve let the pendulum swing much too far towards the idea that the solutions to today’s challenges lie only in high-tech devices and multi-billion dollar mega-projects that ignore our historical connection with and dependence on nature.

As parents, Robin and I have chosen a hybrid approach that has our daughter enrolled in Mastatal’s local, Spanish-speaking public elementary school and learning from Robin through a Waldorf-style homeschool curriculum during our trips outside of Costa Rica. We hope that this will provide her with a dynamic and solid educational foundation that will prepare her for the global problems that she and others in her generation will inherit and face as adults. We look forward to explore the growing number of non-conventional educational options as she gets older.

Gap year programs like those offered through Winterline provide an alternative to graduating high-school students. They allow students to better refine their interests before investing tens of thousands of dollars in an education that may not provide them with the schooling that they desire or need. Organizations such as Winterline recognize the existing gap in public education and focus on providing students with opportunities to learn hands-on skills. The growing popularity in these programs is a sign that parents are more willing to let go of the rigid ideas and standards that they experienced as students.

We’re proud to be a part of a more common sensible approach to schooling and we believe that well-thought out, inspirational and practical, applied programs can oftentimes provide students with a superior and more relevant learning experience. Some of today’s problems may require large, expensive and highly-engineered approaches, but others demand simplified but intelligent thinking and a genuine connection to the earth. The latter can and should be cultivated in our society’s educational programs.

Paul Stamets, the renowned mycologist, provides inspiration and an example via his mycoremediation work that partners with our fungal brethren to clean up toxic sites using simple, inexpensive and accessible technology as do Vandana Shiva’s efforts promoting food and seed sovereignty in India. Winona LaDuke’s achievement to build and restore community by means of wild rice harvesting and her work with the White Earth Land Recovery Project and Wes Jackson’s advances in perennial grain production in the Midwest of the US with The Land Institute provide us with precedents to learn from. Our hope is that the Ranch too can provide an example and a place for compassionate people in search of a better way to learn, teach, heal and live.

Check out our calendar and consider organizing a group to join our team as we promote a more rational, sensible and connected educational movement.   

News from around the Permaculture Community

One of our favorite alternative education programs is Sustainable Summer. Their groups are always one of the highlights of our year and the students who go through the program leave us feeling hopeful for the future. If you are looking for something different to inspire your high- schooler, we can't recommend them enough.

We have two new stellar workshops on the calendar for May 2017:

• Agroforestry Skills Inspired by the Forest: Orchard Planning, Propagation, Planting, & Production - May 17 - 18 with Peter Kring

• Plant as Medicine: Reclaiming the Art of the Home Apothecary - May 17 - 18 with Ancel Mitchell

Our cob oven will be seven years old this season! We are looking at re-building the oven so that it better fits our kitchens needs. Ovens are great starter projects and these plans for a double chamber cob oven just might give you the confidence to tackle the project in your own backyard!

Abrazos

The Ranch Crew

Making Microbes: Fungal vs Bacterial Soil Life

Making Microbes: Fungal vs Bacterial Soil Life

Scott Gallant

Organic gardeners and farmers understand the need to cultivate and protect soil microorganism life. The strategies to do this involve mulching, composting, and avoiding soil disturbance as much as possible. We know that these strategies, in addition to many others, encourage a healthy soil-food-web.

The soil-food-web is the interconnected matrix of invisible (fungi, bacteria, protozoa, nematodes) and visible (earthworms, beetles, arthropods) creatures that have a whole host of functions which create a healthy ecosystem for plant growth. They aerate the soil, decompose organic matter, make nutrients available, prevent nutrient leaching, break down toxins, protect plants from pathogens, fix nitrogen and so forth.

What we can take away from this bit of knowledge is that we want these organisms operating on our garden or farm. The best way to do this is by creating the habitat and food they need in order to thrive. This seems simple, but it quickly becomes complicated when we explore the details.

Each of these organisms does better with different food sources and each of them change their environment in different ways. In addition each species of plant we are growing thrives in different soil environments; apples and arugula have evolved very differently and the more we can support their evolutionary requirements the healthier the plants will be.

That becomes our starting point; where we ask:

• What type of soil environment do our crops desire?

• How can we then encourage the specific type of microorganisms to create that environment?

Fungal-Bacterial Ratio

Here at the Ranch we are growing tree crops, which as I've written in this blog before, thrive in an environment that mimics the forest ecology surrounding our orchards. One measure we can use to understand this ecology is the fungal to bacteria biomass ratio (F/B).

This is a measure of the portions of the microbial biomass, ie. all the living organisms in the soil, that is fungal vs that which is bacterial. The F/B ratio is primarily used to study the impact of human land disturbance on the soil-food-web. It can therefore also be used to determine what individual plants desire. For example annual grains and vegetables like a ratio of 0:3 to 1:1 and orchard trees thrive in 10:1 to 50:1 soils

Depending on the types of crops we are growing, again in our case tree crops, we may want to alter the dominance of fungi or bacteria in our soil. These microorganism, particularly fungi, are quite sensitive to changes in land usage, therefore we need to understand how different techniques affect this ratio and why we want the ratio to be high or low in the first place.

Ecosystem Mimicry

Forest soils have a higher fungi to bacteria ratio. Looking at quantities of each, as measured in a teaspoon of soil, we find that bacteria remain steady in quantities through the spectrum from agricultural soils to prairie soils to forest soils. In one teaspoon of soil there are 100 million to 1 billion individuals. Fungi, measured in yards of hyphae, though increase significantly along this spectrum. In agricultural soils they are measured in several of yards, while in deciduous forest soils hundreds of yards are found, and in coniferous forest this actually increases to miles.

Fungi love high carbon materials, think cellulose and lignin which are the primary building blocks of tree leaves and wood. Most bacteria struggle to break this down. Bacteria instead thrive with high nitrogen food sources, think manure, incorporated cover crops, etc.

We can gather from this how different gardening and farming techniques affect this ratio. Fox example mulching with wood chips encourages fungi, tillage kills fungi and encourages bacteria, and incorporating organic material into different soil horizons shifts the ratio toward bacteria.

Mineralization/Immoblization Balance

This makes it apparent as well that fungi and bacteria have different roles in the soil-food-web. Fungi are better are taking in and retaining nutrients as part of the mineralization/immobilization process. This is the process where microbes consume nutrients, thereby immobilizing them in their bodies and preventing nutrient leaching.

As they live their lives, producing waste and eventually being consumed further up the food chain, these nutrients re-enter the soil-food-web in a form that is soluble to plants. This is called mineralization. Fungi and bacteria are immensely important to different stages of this process and are each most effective depending on what they are being feed.

Knowledge to Practice

In our orchards we want to cultivate an F/B ratio between 10:1 and 50:1. There are many ways for us to work toward this goal, the simplest being understanding the ecology of fungi and providing the necessary shelter and food source. We do this by consistently mulching our trees with woody materials.

We can get more specific in the process by cultivating our own indigenous microorganisms from the forest and inoculating them directly into our orchards. This practice is called Mountain Microorganism (MM). We have been applying MM to our orchards consistently over the past year in order to shift our F/B ratio higher and gain the benefits, such as pathogen control, that these microorganisms provide to the native forests.

Next steps for us in this process is to use our microscope to analyze the biological content of our soil. With the proper training and experience we expect to be able to determine rough F/B ratios in both our soils and the MM we are applying as a foliar drench. We will be sure to let you know what we find.

For anyone interested in making their own microbes, below is the recipe we use. If you would like to learn more about this process you should consider joining us for our upcoming Permaculture Design Certification course in April/May of 2017.

Mountain Microorganisms Recipe

Phase 1: MM Solid

Ingredients

• 3 sacks microorganisms (duff layer of primary forest)

• 2 sacks semolina, yuca flour, or green banana flour

• 1 gallon molasses, cane juice, or fruit juice

• 1 gallon water

Instructions

Spread a layer of duff on a top and cover with a layer of semolina. Mix well with hands. Dilute the molasses with the water and sprinkle on top as you continue to mix. If you grab a fistful of the mixture it should be lightly damp and fall apart easily after you squeeze it.

Next, have someone stand in a 55 gallon plastic drum (never metal), while you shovel the material inside. As you shovel, the person stamps the mixture down with their feet to compress it and remove any air pockets. Seal the barrel and leave at least one month, stored in the shade.

The mixture should be good for three years. When ready, it should have a strong smell of lactic acid.

Phase 2: Liquid MM

Ingredients

• 5 kilos MM Solid

• 1 gallon molasses

• 55 gallon plastic drum filled with water

Instructions

Mix the molasses into the water. Put the MM into a screen sack and let hang in the water. Seal the drum and let sit 4 days.

Between day 4 and 15 this can be used as a foliar spray (between 10 and 100% ratio to water). After 15 days use the MM as a soil drench and after three weeks the product should be fully used up.

Once you have used the MM Liquid, you can make one more batch with the same sack of microbes. Just add 1 gallon molasses and refill the drum with water.

References

Lowenfels, Jeff, and Wayne Lewis. Teaming with Microbes: The Organic Gardener's Guide to the Soil Food Web. Portland, Or.: Timber, 2010. Print.

"Soil Health." Soil Health. N.p., n.d. Web. 15 Oct. 2016. <http://www.soilhealth.com/>.

News from around the Permaculture Community

Matt Duffy, from our 2015 PDC, wants to capture your story with his new film company No Mad Films. Duffy is an incredible story teller who we hope can come back to the Ranch, bring his cameras and capture our life in action.

Our collection of cast iron kitchen skillets and dutch ovens is extensive. A good cast iron skillet is by far the most basic but essential kitchen item for our team. Over the years we have learned a trick or two about their maintenance. This article, from Permies.com, sums up nicely how to use and clean cast iron.

The many Ranch friends at Round the Bend Farm, located in southeast Massachusetts are hosting a series of Fermentation Workshops with our very our Core Team member Laura Killingbeck. These come highly recommended for anyone in the area.

Abrazos

The Ranch Crew

The Peace in Knowing Yeast: How to Brew Your Own Ginger Beer

The Peace in Knowing Yeast: How to Brew Your Own Ginger Beer

by Doro

I knew there was something wrong when the fraternity brothers put codeine in the keg, when my friends got so sick that they went splat, when thirteen year old me took a sip of every wine bottle in the house when mom and dad weren't looking and I felt like I had done something naughty. European culture is renown for serving alcoholic beverages to children, yet in the USA where I grew up, something about alcohol is taboo. The cultural history reflects just that. Alcohol in Native American early history is absent, contraband could put you behind bars or blind you, prohibition made speakeasies a mischievous and alluring excursion, and even today a cultural lag in how we enjoy alcohol still exists. 

It became very apparent to me in college that with alcohol, etiquette falls flat on its face. Why? Japanese tea ceremonies, to draw a stark comparison, dedicate hours to enjoying a tablespoon of liquid in the most refined fashion, yet the common bar pumps out wasted resources, wasted fools, and wasted dreams. People may drink so much as to make themselves sick, both physically and mentally.

The Origins of Homemade Hooch

Alcohol is actually an ancient substance that has been intentionally brewed since the beginning of mankind itself. Some people even go as far to claim that alcohol IS the reason for civilization. One theory suggests that contaminated drinking water in Europe warranted humans to grow grains and ferment them to cleanse the water. In this process, humans needed to orient themselves to the earth's growing cycles, work together to organize and specialize in different tasks, then celebrate communally with a drink because clever Homo sapiens managed to retrofit their pollution problem. 

Health is a major benefit to why people drink. Medicinal plants have traditionally been brewed into alcoholic beverages and can prevent or cure illnesses. In the "blue zones"- regions of the world where people have measurably longer lifespans--one of the factors is that residents enjoy moderate alcohol intake. Blue zone residents also benefit from strong social relationships, so community is a major piece of healthy alcohol enjoyment. Sharing drinks with other people also lubricates and warms a gathering. So-- yes! You can have your brew AND drink it too. Alcohol gets the psychological, physiological, and sociological stamp of approval. Where did clever man go astray?

Time is the essential difference in how we relate to a drink we make ourselves and share compared to a drink we buy commercially. Like many good things in life, it takes a lot of time to see a good brew from start to finish-- or in the grand scheme, from seed to chalice. Modern "conveniences" allow people to buy Budlight from the cornerstore, then smash a can to the forehead before thinking twice about going for more. Woah, Nelly! Lack of restrictions on consumption could cost an eye, a tooth, and a frontal lobe if you're not careful, and then what kind of Homo sapiens would that be? Anthropologists suggest that it's our frontal lobes that allows our brains to use foresight and therefore be more aligned with the process of time. My suggestion goes beyond sipping more consciously, more graciously; start from the beginning and make the whole brew yourself.

Meet your Microorganisms

Did you know that one in ten cells of your body share the same human DNA. As for the rest, they are trillions of bacteria and yeasts that live symbiotically with your body. Microorganisms are a great tool for living in your body, or they can be a great tool for brewing the brews that will satisfy your body. There are numerous strands of yeasts that eat sugar and through their metabolic processes, they create alcohol as a waste. What a life! Some of these yeasts are more effective at creating alcohols than others. For example, the yeasts that you can buy in the grocery store were grown in sanitized laboratories to ensure that a very specific strain is repeatedly created. This is an effective means for getting a brew consistency. If you live in the middle of the Costa Rican jungle and cannot access such luxuries, or if you have pride in your local yeasts as San Fransciscans have in their sour dough bread, then you can easily grow your own brewing yeast.

The Ginger Bug

A ginger bug is the first step in brewing your own alcohol. Think of it as a little pet, like a fish in a bowl that you feed everyday. You nurture your ginger bug, and your ginger bug will nurture you. This is how you can deepen your awareness for the beverage that gave rise to humanity, and could propel it forward, or send it tumbling back down to dust.

Step 1: Locate fresh ginger. We happened to dig this rhizome up in our Zone 2 garden. The fresher the better, as it means more active enzymes that ultimately will nourish your bug, and in turn your body.

Step 2: Grate the ginger to increase the surface area. You're going to want about 2 tsp of ginger for 8 oz of water, which will yield a decent size ginger bug.

Step 3: Add 2 tsp of sweetener to your bug. If you can avoid heavily processed and pasteurized sugars, then do so. Honey, maple syrup, and fruit syrups are excellent choices. For this recipe, I used our locally preferred option, tapa dulce, or sugarcane. Bleached white sugars can impose genocide on your microbial populations and are best to be avoided.

Step 4: Stir your water, sugar, and ginger "bug" gently, then cover with a cloth and rubber band. This will allow yeasts in the air to get in, but keep larger creatures out.

Step 5: Carefully observe the nature of your bug. If it starts bubbling, this is a great sign that "it's working". Carbon dioxide, like alcohol, is a process of the yeasts' respiration, and it creates a fizzy bug.

What's happening is that you are creating a mini ecosystem that allows local yeasts from the air a free place to get some lunch (sugar), hang out in a safe environment, maybe meet some cool other microbes; and if all goes well, fall in love, divide, and start a yeasty family. That's right, you are creating a yeast breeding ground, and because ginger tea is the base of the medium, the antibacterial properties of the ginger are keeping the population of "bad" microbes at bay. You can feed your ginger bug once every two days with the same ratios of sugar and ginger as before, but only if necessary. Avoid over feeding your bug and creating a viscous solution. Your bug is your pet. Know it, feed it, and it will reward you with love and affection. If your bug has some fizzy action-- congratulations!-- your pet is ready to use.

Fermentation Experimentation

Ginger bugs are good for inoculating teas with yeasts that will allow them to ferment into alcoholic beverages. The next step in creating a brew is to find a tea recipe or make one up using locally available resources. Fruits and herbs make great tea flavors. I brewed two separate teas for this occasion. The first is a ginger sour guava tea, in which the ingredients were chopped, boiled, and strained. The second is a cacao tea that used the same process except using the fruit that bears the infamous chocolate seed. 

Once the tea is prepared, add a sweetener, just as in the ginger bug process. Sugars will continue to feed the microbial populations you are brewing. Like mentioned before, the less processed the sugar the better. Sometimes sugars even carry wild yeast colonies. This will encourage your brew to ferment.

Once you have your ginger bug and sweet tea, you can use the bug's yeast to inoculate the tea. Like a small fish released from bowl to small pond, your ginger bug yeast is off to fend for itself. Ensure that it is going into a safe, clean environment, and that your tea is not too hot. Room temperature to 105 degrees F is a safe range. Since you know that the health of your yeast will ultimately intertwine with the health of your own being, you continue to monitor the brew. 

Thus, you have entered the experimental phase. The ultimate flavor and quality of your brew is at fate's discretion. Proceed valiantly! Check your brew at least once a day to ensure nothing is growing inside of it except for good microbes, that the texture is liquid and not thick, and that there is enough sugar. 

It may take one day, it may take ten, but you will try your home brewed alcohol and realize that all that time you spent caring for your ginger bug and your brew was very well worth it. "This is delicious!" you'll say one day, "And my gift to humanity." A successful brewer is an artist-- one who reorders the chaos of water, sugar, plants, and airborne yeasts, and transforms them into a product that brings humans together. It turns out that it was never about the buzz, or the story the morning after-- it was always about the process. As humans face the coming challenges of the environment that our culture has shaped, it is important that we remember that each of our actions continues to evolve our relationship with the natural world. Even something as simple as brewing gives proof that the things we provide care for will in turn care for us. Sit back, sip back, and celebrate the pleasure of good brew and good company. Cheers!

News and Notes from around the Permaculture World

We are scheming and dreaming about expanding our chicken program in 2017. More eggs, meat, better breeding strategies, and figuring out how to get the birds to weed our orchards has got us motivated. If any of you are trying to do the same, you should check out the Permaculture Chicken Film from the guys and gals at Permies.com.

One of Scott's past PDC students, Levi Gardner, from a course taught in Nicaragua, is doing some excellent urban farming work in Grand Rapids, Michigan. Check out this article about Urban Roots. Levi states that for him, "a big turning point was going to Nicaragua for a month last year to study permaculture. I left there going, ‘I’m not just a guy that wants to be an urban farmer anymore. I want to build something.'" We are inspired!

As you know we practice agroforestry at the Ranch and love sharing our experiences with others. The USDA Inside Agroforestry publication is full of similar experiences from the states and around the globe which we are hope to contribute to in the future. Considering signing up for their quarterly publication to up your agroforestry skills!

Abrazos

The Ranch Crew

Food, Familiar Stranger

By Laura Killingbeck

When I was a teenager thumbing rides around Mexico, I quickly realized my vegetarianism would not survive. If my friend Valente and I got in some dusty car with a family that brought us back to a tin-roofed house and gave us chicken soup, we ate that soup. The kindness of strangers humbled my big picture ideas of right and wrong.

Wherever food comes from, as soon as it touches human hands, human mouths, it transforms into an intimate thing, a thing we all need, a thing we all want. As soon as it's prepared, or shared, or savored, it carries with it something beyond itself, a new richness. A new complexity.

***

For thousands of years, people and the food they ate grew together in the same place. Bodies—plant, animal, microbe, earth—co-evolved together in direct relationship. Communities of people created food traditions that reminded themselves how to eat, and how to live, in the place they were a part of.

But now, generations of individuals, and entire societies, are born into places dissociated from themselves. The objects of our lives that surround us—shelter, food, clothing, stuff—come from someplace else. Industrialized, machine-scale food systems and globalized food markets (food from everywhere, transported anywhere, warehoused in grocery stores) form the foundation of our new food traditions. They remind us not of a place we are connected with, but of a world we know little about.

Increasingly, the objects of our lives we know the least about are the things we recognize as most familiar. Food, and most other objects we surround ourselves with, are familiar strangers.

Recently I began researching different types of vinegars to incorporate into my fermentation classes. The vinegars I make (pear, apple, and watermelon in Massachusetts, jackfruit, banana and pineapple in Costa Rica) are easy to ferment with whole fruits and indigenous microorganisms, and the history of this type of fermentation goes back thousands of years. But I wanted to know more about the vinegars someone might buy in a grocery store.

Culinary fermentation is a radical transformation and engagement between living things—microbes, people, plants, animals. Industrial scale production cannot really make vinegar in the way an artisan would understand vinegar—it makes a replication. Large, factory scale production simply can't manage the inherent variability of wild life, so it homogenizes, standardizes, and in doing so changes the intrinsic nature of the product.

Most of these products are replications of something that was once made by human hands, from something in nature those hands could access, an original source. But what happens when we forget what the original source was to begin with? White vinegar, for example, is not made of “white”. Sometimes its made of grains, like genetically modified corn, but often its made of petroleum. Most people who buy rice vinegar or apple cider vinegar could probably wager a guess that apple cider vinegar has something to do with apples; rice vinegar something to do with rice. But white vinegar? Would anyone guess it was made from oil? Its a familiar food that has no natural precedent.

And yet, the richness and complexity of eating still exists, and we still identify, very personally, with our strange-familiar foods. As food and objects scatter around the globe, so do people. Many of us will live in or between several places over our lives. This sudden mobility exposes us to more of the world, but in less depth, and breaks the chain of linear trans-generational traditions that once held people, food, and place together. Many food traditions now dissipate and replicate laterally, around and across the world. They travel to us wherever we are, and travel with us wherever we go.

Once, on a bike trip across Colombia, my partner Scott and I stopped in a tiny town in the Andes. We went into a little country store to get some food. The man at the counter answered our Spanish with English, and started pulling things off the shelves to show us. “Look, tuna fish!” He said, waving the can, gleeful. “Peanut butter!”

“Actually, we’re looking for Colombian foods,” we replied, smiling. We had hopes of some fresh-made cheese, vegetables, corn cakes sculpted by little old lady hands. Things from the place we were in, the people we were with.

But the man wanted us to have tuna, desperately. Later he told us why. Though technically born in Colombia, he had lived his entire life in Idaho, until that past year when he was deported back to his little Andean “home town.” But it was no longer his home, or never had been. He missed the foods of the place where he grew up—not foods from the place where he grew up, as tuna fish does not hail from Idaho—but the foods he ate when he grew up in that place. The foods that surely did not come from Idaho, or even necessarily the United States, were now the foods he identified with, the ones that made him feel the nostalgia of home.

People sometimes talk about food traditions as if they were all lost, like socks that didn’t make it back from the laundromat. And its true, countless recipes and food traditions are disappearing, never to return--and it is a loss. Yet we don’t live in an absence of food traditions. People in both industrialized and developing countries increasingly now identify with the flavors, smells, textures of global market and laboratory created foods more than the real thing from the place they live. Global market food may be a stranger, but it's a stranger that we recognize, and feel comfortable around. We relate to something we can’t relate to.

Its important to recognize our personal attachment to globalized food markets, because its real, and I think its a piece of the puzzle that sometimes goes missing in the argument for local food. Only a few generations ago people felt attached to foods embedded in social lineages of cultural heritage and co-evolution. We identified with foods that only the people of the place we lived in could produce and make. But in a globalized food system, we now get attached to pop tarts, nacho flavored frito lays, diet mountain dew—foods that no one, no single person, anywhere, could really produce or make. Most of the foods on the grocery store shelf are conglomerates of ingredients from many places, products of laboratories and mechanization. No one person could make, from start to finish, a pop tart, or chips, or industrial soda, or white vinegar, in its current form, from scratch—there are too many additives, components and processes that can only be done in a factory or laboratory.

Beyond the oft quoted statistics about the vast benefits of local food systems—that local food is more nutritious, more flavorful, better for the environment, better for people, can mitigate climate change, can regenerate local economies, and much more—eating food from the place where we live, cultivated and crafted by the people of that place; be it a home, a community, or a region--connects us deeply to something meaningful, powerful, and comforting. It connects us to a world we can relate to, that we truly are a part of, and reflects something real, and unique about us.

***

Since my teenage years I’ve changed my perspective on eating animals. My vegetarianism did in fact die, replaced by a combination of opportunitarianism and locavorism. (I’ll still gladly eat any soup you give me, but if I’m giving you the soup, I’ll make it with foods from the place where I live.) But the original ethical dilemmas I chewed on in those years remain. How do we match our values with our reality, in a world so vividly layered in tangled truths? How do we live sustainably in a world that is clearly no longer structured for sustainability? How do we reconcile a felt attachment to the objects of globalization that we grew up with, but don’t represent us?

Of all the complicated steps and solutions we can take, I think the first and most immediate one is simple: we need to engage with actual food from the place where we live. Somehow, some way. We need to “get to know” living things with our senses. To smell tomatoes ripe on the vine; watch living beans swell in water and sprout; listen to farmers talk about the plants and soil they care about; taste the salty crunch of fresh cucumber dills; touch soil, plants, animals—anything, anything real. We need to go to the source of food—the thing itself—and get to know it, remember it. On a farm, in the wild, in the kitchen—we need to engage with real foods, in real life. We need to forge identities and food cultures accessible on a human scale.

Food and our relationship with it is complicated, and to create sustainable food systems I think we need to do lots of complicated things. We need to re-skill ourselves and our communities; re-purpose tools and technologies to work for us in different and better ways; build new networks of tangible and intangible food infrastructures that make local economies easier than they are hard. But this one starting point—engaging with the real thing—is the place we can all begin.

Engage with Your Food: Upcoming Workshops with Laura

In Massachusetts or nearby? Take a class with Laura this Fall at Round the Bend Farm in Dartmouth:  Fermentation Fervor: A Vegetable Fermentation Series.

Or travel to the Ranch this May 2017 for Laura's annual The Art and Practice of Live Culture Fermentation workshop.

The Art of Stacking Functions

By Lydia Blocksidge

Tulsi or Sacred Basil harvested for tea.

Stacking functions. What does this phrase mean to you? It could mean any number of things depending on what you apply it to. In this case I'm referring to the term as it's used in permaculture. It is one of the primary principles of permaculture design. Here at the Ranch we employ as many of these principles as we can in our work and in our daily lives. 

Before delving deeper into this topic, I think it's important to first define what permaculture is. There are thousands of definitions available but I've found it useful to come up with my own because it makes the most sense to me. I encourage anyone with an interest to do the same. Here is my definition: Permaculture is a way of life that empowers you to contribute to the regeneration of the earth on a personal level. Its use is guided by a set of principles that can be applied to any aspect of your life. 

Learning about Compost making in our PDC.

With this in mind let's go back to stacking functions. As first mentioned, stacking functions is a primary principle of permaculture and basically refers to elements in your life having multiple functions, instead of a single function. I will offer a few examples to make the concept easier to grasp. A kitchen table is where food is prepared, where meals are shared and it can also become storage space. A fruit tree provides fruit, offers shade, produces mulch, fire wood and a climbing structure. Try to think of elements in your life and what you use them for. If you can only come up with one use for something, it's probably not necessary to have in your life. Can you think of anything that doesn't have multiple functions? 

After taking the permaculture design course (PDC) at the ranch, I started to notice that I was applying these principles everywhere and had been all along, only now I was able to recognize this process. Stacking functions is apart of my everyday life here. My role has taken many forms, but recently I have focused on the farm to table operations. I propagate plants, nurture them and continuously maintain them until they are ready to be harvested and used in the kitchen. 

Ready to make pickles.

One morning in the Vivero (plant nursery) and kitchen gardens I realized that everything I was doing actually had multiple functions. I'd set out to clear the paths and Swales from plants too tall to hold themselves up from the relentless rainy season downpours. I was simply cutting and clearing. But it was more than that. The plants I was tending too were edible salad and cooking greens, perfect to use in the kitchen later that day. And this got me thinking, what other functions do these humble garden tasks have? Well, I was pruning and shaping the plants, helping to promote new growth and removing old growth. I was collecting cuttings to propagate in the nursery later that day. And from what was leftover, I was gathering nitrogen rich green cover for our compost pile. When I was done clearing I got onto weeding and again found myself picking out perfectly edible food growing in unintentional places. I wasn't simply weeding, I was improving the aesthetic of the gardens, creating a new intentional herb garden and collecting herbs for use in the kitchen.

Later that week I was in the kitchen processing our farm food and found myself using these ingredients in many different ways. The tulsi or holy basil I'd cut back was used fresh to make a concentrate to flavor our kefir water sodas. Some of it was dried and put on the tea table and some of it was used to flavor a meal. One of my favorite foods to process this year has been mango. When it's ripe we eat it fresh, add it to our hot sauce, use it in smoothies and freeze it to make ice cream. When it's green we pickle it, make green mango kimchi, create green mango salads or simply slice it up and sprinkle with our chili lime salt. It seems simple but I'd bet many of you have set out to do a simple but necessary task in the kitchen or garden without realizing that what you're doing or using actually has many functions. 

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Chaya cuttings from the garden.

I've found this concept a wonderful and useful one to apply to my life here at the ranch. It is an approach I will take with me when I leave. A way of moving and doing that is easily applied to my life back home in the city. I will find myself asking the question, "what functions does this item/task/plant/food have?" over and over again. If I'm able to come up with at least 3 (positive) functions then I'm happy to purchase/do/ plant/use it. If not then I will rethink my choices. Of course there will be some situations where this concept is not applicable but there are many where it is and I believe it's simple enough for everyone to employ. After all it is these small changes in our lives and more specifically, in our thinking that help move the big change in the right direction. It is the decision to question what we are doing and using and actually think about the consequences, it is the decision to think and act consciously. 

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NEWS AND NOTES

Our Permaculture Design Course is on the schedule for 2017. Course runs from April 25th to May 8th. We are hoping for another great turnout so help us spread the word!

In 2016 we offered over a half dozen full and partial scholarships to students from Costa Rica and around Latin America to participate in our workshops.

We were able to do this through the generous support of the Mastate Charitable Foundation. We hope to continue this pattern in 2017 and are now accepting tax-deductible donations for our Central American Scholarship Program. Help has increase the accessibility of sustainability education to our neighbors and consider making a donation!

Abrazos

The Ranch Crew