Wednesday, August 31, 2011

Mobilizing The Middle

In order to create social change that makes a difference, I believe that we need to do what I've been calling 'Mobilize the Middle'. And we need to do it now. The 'Middle' are the fence sitters, specifically those who aren't involved in stuff but want to be. Stuff can be anything. Climate Change action, local events, activism/politics...anything. Meet 'The Middle': they are middle aged (40-60 yrs), work in middle management, with middle-class incomes, in medium-sized homes. 'The Middle' generally has disposable income, is usually educated in a formal way, they almost always vote, and there are a lot of them. The only reason that I think 'The Middle' is important is because there are so many of them and I see some real power in that. Let's think about how big the Baby Boomer population in Canada/US is and what has been happening to our North American culture ever since they were born. Or just take my word for it and believe that its a lot and think about the power in their numbers. Power to do a lot of good or a lot of bad. Because I prefer to use my powers for good and I think that most people do, I choose to look at this huge and powerful group as an exciting way to create change. I think that if we can motivate 'The Middle', we can do anything.


Why are you here? mypg Youth Workshop 2009

So why should the 'The Middle' want to get involved? If we actually want them to be involved, we have to think of a reason that is better than the (lame) reason that 'it's the right thing to do'. Let's suppose that is eventually the reason that people stay involved and do things, but initially the reason to start making change needs to be something else. I think 'The Middle' actually want to get involved in something that will make a difference. Why? I think it's mostly out of guilt. They've been brought up to believe that they'd messed up the world in some pretty un-repairable ways and feel pretty bad about it. Whether it's true or not, they still feel like it's their collective faults. I think they want to do something serious, something political to fix things up again. Whoa, political? Really? First, let's back up a bit.



So when I say political, I 'm not talking about political in the way that the previous generation showed that they were political, like joining a political party at University or running for 'office'. What I mean is standing up for what you believe in publicly, taking to the streets and saying No to government policy/decisions (choose your own scale of activism: municipal to federal) or Yes (most recently: yes! extinguish the HST) to policy changes that have been made that you like. So I'm talking more about small-scale civil disobedience (though let's not use those scary words), which includes letter-writing, parades, demonstrations, protests. Let's be very clear that I'm not talking about 'fuck the police'-type protests or riot inciting when I say political. Moving on...

banner in downtown PG 2010

So, 'The Middle' want change but why? Because they want to break out of their mediocre (read: boring) lives. They are smart and they want to do something smart. They used be involved in stuff and want that feeling back; they are searching for meaning at the mall, let's help them get involved in stuff that is important. Right now, 'The Middle' feel like they are watching the 'Awesome Event' from the crowd and are just waiting to be invited to come out and play. So let's do that, let's show them the way out of their boring existence, let's invite them the come out and participate in change.


myPG Land Use Session: 'Top Actions'
But how?

Well heck, who really knows? Though I do know that it begins with all of us and begins now.
Do you want a list of ideas? Ok, here goes.

1. We need to be out there all the time doing what we do on the off chance that if nothing else, others will see it, hear about it, or think about it and they will be inspired to do something too.

2. We need to challenge ourselves to think big when we seek to create change, trusting that in time that others will join and the movement towards change will happen (because it has to?).

3. We need to be patient with the process and know that actual change will happen. When enough people think a certain different way than we/they used to, a change has occurred. That's it.

4. We need to trust that change is happening even though we can't see it. We need to be okay with not ever seeing the change that we are working towards. This doesn't mean that we won't live that long though that may happen too, but rather that change is a tricky thing, it's not something that you see until after it has happened.

5. We need to be okay with failing.

6. We need to be okay with succeeding.



I realize this is a sad attempt at making something concrete or saying anything at all, as if making a list will give these points more meaning. My thoughts at this point are just that, thoughts. Maybe there aren't any answers, I tend to think that would be too easy and besides the point. Making change is difficult, so we want an easy way to create change? I don't think so!
At the same time though, we need to make it easy for others to do stuff, to join in, to start change. We need to tell 'The Middle': "hey! it's easy to make change, here's how..." while we know at the same time that it's really fucking hard to do it.

Then again, maybe change isn't hard but it's the waiting for change that is the hard part.

What do you think? What have you done to create change?
What can we do to create change? What would it take to motivate you to make change?

Tuesday, August 30, 2011

New-Age (Sensitive) Knitting + a Pattern!

I'm really sad that I've made a shawl in a worsted (+) yarn (Malabrigo + Manos Maxima) in the summer AND I'm actually wearing it?! What? Well I enjoyed having it on my latest vacation trip to the Okanagan in B.C.. I love wine country. It's lovely, just lovely.
What makes me happy about wearing a shawl in the summer is that Betiko is so fucking great.

Wait, let's back up. Have you heard about the NEW KNITTING REVOLUTION from Leethal? She has created a new way to knit. And here you thought that there was nothing new in knitting. This is the new frontier in New Age Knitting. That designers are creating new ways to construct garments is nothing really new, but this is a totally new technique. No really. It is so good you have to do it immediately.

Lee's new technique is the Sideways Edge Cast On. Which is pretty much the most clever thing I've seen in a while. It basically means that you can be working along on a cuff or border and then at the same time be creating stitches along the edge so that you don't need to pick up stitches to knit in the other direction. For real. If i've lost you, look at the pretty pictures on her blog/website and read through her extensive notes on developing the technique, or pick a pattern and just go for it.


You can kind of see that the green edge stitches are going in the opposite direction of the wine body/shawl stitches. Get what I'm saying? So by using this technique, I only cast on 8 stitches and bound off the same number, what this means is that I didn't have to spend and hour casting (on) off all those bloody stitches which works for me because I like to knit, not bind off. Plus, the bottom edge is super duper stretchy! no more curled edges on a shawl. See, it is so fucking brilliant!
Here is my Betiko being blocked. It took up lots of space because it's HUGE.
Lee does instructions really well, so all of her patterns are easy to follow. Try the Sideways Edge Cast On Technique today with Lee's newest free pattern, her Cassady kerchief &/or try out newest Home Sweet Home pattern, Stemwinder. You can find the Ravelry page here or here for non-ravelers.

I designed it in the spirit of Lee's work, it seems like something she would make herself, except in more normal (read: boring) colours. She is always pushing the limits with colour and design and her Sideways Edge Cast On Technique is no different. Enjoy!

And a nice little shot of my dinner companion for the evening. I see this look a lot, Mark is doing his impression of a New Age Sensitive Guy. Hmmm, maybe he IS New Age Sensitive. The kind of guy who would be comfortable in lace perhaps? Oh yes, I think so.

Saturday, August 27, 2011

harvest

locally made chips and hummus lunch!
The height of the summer is sadly also the end of summer here in Port Alberni. I'm hoping that it pulls nicely towards the end of September and that the leaves of the fall crunch under my feet instead of slurp under them from all the rain we could get. Often I miss the cold days of the oncoming winter that we'd get in Prince George, because often it doesn't get cold here enough to wear my wool scarves, sweaters, or even mittens.
peaches soaking in lemon water
To make up for the short summer it feels like we're having, and now that it's officially just over 25C, I've been enjoying this super summer day! We went to the Farmer's Market this morning and we got beans, chard, lettuce, yellow onions, green onions, spaghetti squash, cilantro, zucchini, blueberries, and eggs! Then we went to the farm and had grilled chard and eggs for breakfast. So good. We've spent the afternoon picking blackberries for jam (my sister) and blanching peaches (20lbs left to go!! egads!) and getting dinner ready for tonight!
blackberries!
What are you up to today? Is it nice and summery where you are?

Friday, August 26, 2011

Friday Favorites: B.C.'s Okanagan

I just got back from a trip to the Okanagan. The OK is great, they've got lots of great restaurants, they grow all kinds of stuff there, they make wine, they party, they shop, they've got sun! In an effort to get a bit of summer before it's all over, Mark and I headed down to the OK so I could do a workshop and then snuck down to Oliver to sample B.C.'s wine country. It was awesome. Here are some of my favorite things, foods, moments, and wines from the trip. Sorry, it's kind of random.

Felix in Kamloops. Great atmosphere, a nice tapas bar. I would like to see more local wines on the menus. I understand that if you are trying to have a Spanish-style tapas bar you may want to have Spanish wines, but there are some seriously great Spanish and Portuguese wine makers from the OK making spectacular wines.
Terra in Kamloops is way awesome. All Local all the time. They've got a great (local) wine list.
We also liked Brownstone in Kamloops, they've got a super wicked old building, and there we enjoyed the best creme brulee ever. Ever.
The Noble Pig is a new Micro-Brewery/Restaurant on Main Street (down a few blocks from 1st). Great Wheat Beer only available in the summer. Mmmm good.

Mark at Nk'Mip (Ink-a-meep). The Aboriginal owned/run winery in Osoyoos.
It's pretty awesome. Beautiful view plus condos, hotel, pool, convention centre, cultural centre, shop, wine tasting bar, restaurant...they aren't fucking around. Great wine too.

Church and State's wine tasting room was impressive. It was the only one with chairs, which sound weird, right? In a big crazy cement building, they have knowledgeable but not pretentious staff. A really great experience. My favorite was Stoneboat.

Le Vieux Pin, we met a pretentious guy at the tasting bar (in a SMedium sized shirt) who was cooler than anyone else on earth. But ah! The wines, truly fantastic wines! Love the Syrah, love it all. We learnt the importance of wine glass shape when drinking Pinot Noir and Chardonnay wines. At Black Hills we learnt how to pair wines and food. The best tip of the trip? Start with the wine, and try taking one of the descriptive words from the label and make that for food. Cherry flavours? Try a cherry compote with pork. You get the idea...

Frock in Kelowna and one of the crafters whose stuff is available there. The owner started the shop as a way of growing up and starting a legitimate business for herself. She's got a great selection of consigned and new/remade clothing as well as a huge selection of crafted curios, accessories, and...stuff. A really great store, with more time and money I could have had a really great time buying well, everything.


Wednesday, August 24, 2011

WIP Wednesday

CRAFT: To make up for Diandra's lack of crafting time, that's pretty much all I've been up to. Well, almost. Mark and I've been in the Okanagan for a week, first we were in Kamloops for my MLA workshop where I learnt how to be a vampire/phlebotomist then we set off for Oliver to check out some wineries. I brought along a bunch of stitching and have been getting a bunch done. I also got my practicum schedule and it looks like I won't be doing much knitting.


I designed this hat using Leethal's Sideways Edge Cast On technique (KNITTING REVOLUTION!), I'll write it up and test knit it today on the way back, then am hoping to publish for a post on Monday along with some Leethal praise.
Any name suggestions for the hat? I was thinking about Sidewinder, it's a type of soil here in some parts of the valley.

Tee wanted a few things, including a new monster so I've decided to do a bunch of Rebecca Danger's monsters in a smaller size, like mini monsters. I'm starting with Penelope, my Knit Along (KAL) in P.G. started Alfred on Friday, so I'll do him next.


Here is a shawl for a friend which I just finished the other day. It's called Little Shells by Holly and Ella Knits. It's a pretty simple pattern, don't be alarmed by the extensive lace sections. It's a free Ravelry download with both charted and written lac directions. Yippee!


KITCHEN: Wine, wine, wine. It's so good. We are slowly watching 'Sideways' again, and really enjoying it now that we've been to a bunch on wineries (we did 12 in two days- yeesh!) and seen the rows and rows of vines. It really is something to see the fields when you really enjoy wines. I'll tell you all about our adventure as soon as I've got my notes together.


I really enjoyed trying a bunch of great pairings and learning about some fairly easy food-wine combinations. I can't wait to get home and get cooking, I'm excited to bring all this wonderful wine home and start cooking food to go with it. We've still got a bunch of beef from last fall (mostly ground beef left, will sell or trade to a good P.G. home) and my parents just got back from a Sockeye fishing adventure up the Babine with daily limits. Yeah, fish!

COMMUNITY: Mark and I have been discussing starting our own Sustain-a-Table with some friends. We thought we would kick it off with inviting another couple or two over to help sample a bunch of wines from our OK trip and share a nice meal. In fact we're still on our trip, I'm typing this up from Oliver, B.C..
There is something really special about being in a place that is full of farmers. They are so real and typically all about supporting local (i.e. each other). The restaurants we've been to feature local produce, meats, wines, etc. It makes sense that farmers and manufacturers would understand the connection between buying local and the local economy, why doesn't everyone else get it? Instead of waiting for developers, etc. to swoop into a town or city and create jobs, why don't we support our neighbours by shopping locally and thereby creating a more (REAL) sustainable and self-supporting community while we are at it? Depending on your definition of local, I'm glad to eat 'B.C. local' (thanks for the word, Adrian) and happy to be down in the OK, where it all comes from.


We're setting off for home (as soon as Mark soaks up enough sunny sun) and will be picking up some fruit on the way. I'll be getting ready for a canning party with Deanna when I get back, I'm getting ripest possible so we've got a small window of time to deal with it all. Then the real community sharing starts; trading and giving local canned food through the winter. It is also a great opportunity for some great conversations about life, and the importance of community and food security. You know you don't get any of my peaches until you've had a conversation about the importance of supporting our local food supply.

WIP Wednesday!

salmon
This week's WIP Wednesday is without any fuss, really. I worked a long day today and have laundry to do and a shower to have. And I still haven't watched this week's True Blood. Pout face. This picture is of the leftover can of fish that I brought back after the PRESERVING 101 workshop. yum.

KITCHEN: This week is really busy. Every day I have something going on, so I've done a lot of prep cooking to get us through the week with little effort. I often do my prep cooking on my lunch breaks. This week I made tabouleh salad, a schezuan soba noodle salad, pre-steamed broccoli, and made a tex mex lasagne. Stewart makes hamburgers every single monday (from scratch) and then he eats them through the next few days to survive the vegan food around here. And then we go through a pack of these new "natural" hot dogs every two weeks (sans buns), most often for the kid. This weekend I'm going to try and make a zucchini pastry tart that I've been eyeing from Martha Stewart. (oh and canning, did i mention canning?)

COMMUNITY: <--- This word here is why I'm so busy. My Monday was a walk with a derby friend (and our babies); tonight I went to a meeting for our local youth sexual health center (and joined the board!) and then I went back to work and delivered a PRESERVING 101 workshop with my co-workers that was great and well attended and grounded and cultural and I'm so lucky to do what I do during the day!; tomorrow night some skaters with the Alberni Valley Roller Girls and I are driving to Cumberland, BC to go skating with the girls up there; Thursday we have our practice here; Friday night we're having a derby movie night at Sgt. Harm's house; and on Sunday we're going to Nanaimo to skate with Fresh Meat with the Harbour City Roller Girls. PHEW. That's a busy week! During the day I'm in the process of writing a grant proposal for my program/organization that's really exciting and get to meet with community members over plates of food for the next four weeks to design the program (!!).

CRAFT: This section is obviously zilch nada right now. But I've been working on my cardigan at night (after canning)... I've been anxious so I need tea and knitting to ground myself. So that I can sleep and get prepared for my next day (of business).  

What are you up to this week?

Monday, August 22, 2011

Canning Storage Idea!

canning storage idea
I live in a small space, not just because I have to financially or whatever, but also because I like having a smaller imprint. But, because of the small living, some of my more domestic tendencies lack storage to hold everything I'll cook (with), make, or put up. We have one dedicated storage space to canning which is already full of apples, apricots, cherries, and some of my wholesale canned goods. I remember reading in one of my "new world DIY home life" books about putting jars behind books on your bookshelves if you lack space (and have lots of books). Make sure your jars have cooled completely and that you've cleaned them of any stickiness (and that they've sealed!). Also make sure the book shelf is somewhat clean (reduce dust and bacteria!). The big jars fit across behind a layer of trade paperback sized books and their contents stay out of direct sunlight! yay! Don't forget to label the shelf with a stickie or make yourself a list of what you've put up so that you eat it all before next harvest.

Sunday, August 21, 2011

Roasted Garlic and Cauliflower Salad (Vegan!)

roasted cauliflower salad
After being a student for too long, I'm trying my hardest to get used to making sides. I never understood that KD was supposed to be some noodly side that busy moms would cook for dinner alongside some meat and some frozen vegetable. For me, for years, a box of KD was the main, the side, and the vegetable. It was my meal. Same would go with other sides, like a pot of rice, baked beans, or even a steamed head of broccoli. They would all be a meal once in a while. Or it would be a pot of rice with raw tuna on it, or a head of broccoli with miso gravy on it, or baked beans in a tortilla. Never rice on the side of some glazed chicken, or beans alongside a fish taco, or even broccoli to accompany a slice of quiche. Never.

So as I become more and more "comfortable" with this domestic life I like to call modern motherhood/wifedom and try harder and harder to be more vegan, I often eat and make a number of sides to accompany some kind of protein the husband or child (and sometimes myself) might ingest. I also think because my kid will pretty much eat everything and anything, that it's good to take advantage of his willingness to eat vegan creamed spinach or this delicious cauliflower salad or even a bowl of sliced green olives with pimentos, and get as many flavours, textures, and tastes in his mouth, pronto, so we can avoid issues of food dislikes ("I'm not eating that!"). That being said I'm always a little shocked when he eats saurkraut by the handful and was happy that he devoured this salad, one Florette at a time.

Roasted Garlic and Cauliflower Salad 

Ingredients
1 head cauliflower, cut into medium sized florets
1 large white onion, sliced into thin wedges
1/4 c. olive oil
salt & pepper to taste
2 large heads of garlic
1/2 cup apple cider vinegar
3/4 cup olive oil
more pepper to taste

Directions
Preheat oven to 400F. Roast garlic in oven for about 30 minutes (instructions on how to roast garlic here). Meanwhile, toss cauliflower and onion in 1/4 c. of olive oil in a bowl. Add salt and pepper to taste and evenly coat the veggies in the oil and spices. Arrange cauliflower in a single layer in a deep roasting pan. Roast for 30-40 minutes or until tender (you should get some resistance when you put a fork through the cauliflower; the onion will be tender throughout).

Meanwhile, in a medium bowl, press out the garlic cloves and mash (you might want to roast the garlic in advance because it's tricky and hot when it's right outta the oven). Carefully stir in the vinegar until it's combined with the garlic; add the oil slowly and mix to incorporate, adding more pepper to taste. Evenly coat the roasted cauliflower and onions with garlic dressing and serve.

Saturday, August 20, 2011

R A M E N memories

kara miso umaikattadene!
ryu shanghai ramen shop
Today I finally picked up my first (and the first) issue of the new McSweeny's food journal, LUCKY PEACH. Stewart had spotted it for me a month back but I couldn't justify the cost ($10!), but seeing it again today, I just had to. And flipping through, while standing at the magazine stand, I flip open to this article called "A Specificist's Guide to the Regional Ramen of Japan" and lo and behold AKAYU RAMEN! Brought back memories and made me crave that filling, spicy, misoy broth and those bouncy noodles. See that blur of a person in the front? That's Sato-san, the inventor of the Karamiso Ramen. Nicest guy, patient with my shitty japanese, and always gave me and Martin free beers. He was also a jazz nut and had jazz posters everywhere and played jazz music non-stop. The woman at the back on the right is my friend Tomomi who is the definition of DIY. She's self-pierced her ears a number of times, and her face in a handful of places (including her tongue)! I miss those girls every day!

Wednesday, August 17, 2011

It's coming...

Hey everyone! I hope you haven't forgotten about the Cookbook Give Away from a couple weeks ago, I haven't. I'm just looking for one last thing to add to the prize, it has to be perfect!
Thanks for entering, lovelies. If you missed it, the contest is closed but there will be another one soon!

Thanks for your patience as I catch up on life. Here's a photo of a recent meal in the garden that my family shared while the sun was shining on us. Lovely!

Tuesday, August 16, 2011

Photo Tutorial: Books (+How to Make a DIY Kid)

I've created a monster. Or a craft genius-child. Tee painted a couple pictures the other day then announced that they would be the covers for the book we were going to make. And yes, we made a book. There are tons of tutorials by better book-making instructors than me. If you are interested, try here, here, and here.

Since I know how to make books, have all the tools and supplies, and was able to get the kid involved in most steps, this is what we did:

Tee: hole punching covers

me: cutting board

me: scoring board so it will bend
(in an better/stronger version, use a separate piece and use binding material)

me: poke holes in board with an awl

Tee: glueing the covers on the board
Tee: more hole punching in paper, lining all the paper up with covers.

me: thread the needle

Tee: sew covers and paper together


Monday, August 15, 2011

Oh So Lovely!

I think that I can safely say that Laura and I do HOME SWEET HOME to share knowledge, skills, food stuffs, DIY, feminisms, craftiness, and community with you. We haven't had long philosophical questions about for-profit blogging but I can preeeety much guarantee it's something we'd never do around here (we're too busy doing other things!). That being said, we are major consumers of blogs and have our favourites and thought that once in a while it would be nice to sponsor other blogs to say THANK YOU for making our lives and the interwebs just that much better.

For the month of August we've sponsored OH SO LOVELY VINTAGE. We both love their thrift and vintage finds, their fuzzy old skool photography, and their unabashedly humble Canadian-ness. And they're adorable to boot. Go check them out and if you're in Winnipeg (!!) head down to their new shop frong and score yerself some pretty dresses.

Sunday, August 14, 2011

Salads!

summer salad
tomato salad
morroccan salad
OK, so this is a cheater post, I'm so busy with summer and Laura's definitely busy with school exams (hope they went well!!) that we're lackluster with the posts! So today's food post is just a reminder that summer's *almost* over and that eating salads with vegetables from (your) garden or the market or even cheap from the store (because they're probably more local during August than at any other time of the month!) is the way to go. In March when you're eating frozen veggies from a bag (carrots and peas!) you'll remember these lovely summer salads and how great they made your day.

The first salad is just green lettuce, shredded carrot, some parsley, and a tomato from the farm up the road. The second salad is three tomatoes, chopped, three cloves of garlic, minced, some basil, and olive oil and balsamic vinegar with a sprinkle of salt. The third is one I used a recipe for, and it was a lot of work, but totally worth it.

Friday, August 12, 2011

Friday Favourites: Canning!

canning!
Just when I thought my life couldn't be any busier, the harvest comes to remind me that I need to make time for putting up the food that's available here, now. June and July were pretty dismal here for fruits and vegetables (and nice weather to boot) and now that August is in full swing it's blistering hot out (though foggy in the AM) and the produce is just ready to be picked, eaten, and put up for the winter.
canned peaches, round 1
Last year was my effectively my first year canning. I did lots of jams, green tomato salsas, jellies, and peaches. I went to empty the pantry last week and found one jar of marmalade which I gave to a co-worker and one last jar of blackberry jam, and I think there's a few jars of pickled carrots too. So, this year I'm learning from what we liked last year and what we'd want to can this year. The pickled spicy green beans were a hit. The carrots, not a hit. The marmalade was weird, and the grape jam was also weird. I also didn't like the green tomato salsa on its own, so we used it when we were making enchiladas.

The wish list for this year is long, and a bigger because we actually have a solid income coming in! phew! Today I canned 5 litres of apples (given to us) and the other day canned 1.5 litres of red root relish. Tonight I hope to can some apple and strawberry jam (!!) and tomorrow pickled cabbage.. then next week 20 lbs of cherries and 20lbs of apricots. Then there's peaches, probably more apples, and pickled hot peppers. Let alone all the stuff I want to get into the Freezer (Fish! berries!).

Here's a few canning things I've been inspired by lately....

Ginger-Apricot Butter
Ginger Apricot Butter from FLICKR.

Mustard Pickles from FLICKR.

zingers
Zingers from FLICKR.

bourbon_cherries.JPG
Bourbon Cherries from FLICKR.