Transition Brockville archive

Tag : Cooking from scratch (56)

25 tips for going local without going crazy

New Society Publishers / Julia Shanks, Brett Grohsgal / 04 April 2016

Locally sourced and seasonally raised foods taste better, and are better for you. They spend more time in the fields ripening – developing sweetness and flavor – because they don’t need to be picked under-ripe for shipping. Picking under-ripe vegetables also reduces the nutritional value. Farmers can grow more diverse varieties, bred for quality and flavor rather than long shelf life. And though a region may experience a drought or unusually cold weather for a season, the fruits and vegetables still grow at their optimal time, ensuring the best possible taste. Picking under-ripe vegetables reduces the nutritional value.

Buying local also benefits the environment and economy.

[ FULL ARTICLE ]

There’s a way to eat more sustainably

CBC News / Emily Chung / 04 Decembre 2018

Your supper last night may have generated as many greenhouse gas emissions as driving to the next town in your car. At best, it was probably the equivalent of a couple of kilometres.

The good news is that it’s quite easy to eat more sustainably. Science shows there are lots of ways to reduce your dietary carbon footprint without going vegan — or even giving up any foods you enjoy.

Bonus: They’ll probably save you money, too.

[ FULL ARTICLE ]

65 tips to save money through self-reliance

Mother Earth News / Kale Roberts / February/March 2014

Throughout the years, MOTHER EARTH NEWS readers have proved to be a clever lot. You’ve shown time and again that you can save a bundle when you apply resourcefulness and a little elbow grease to home economics. Frankly, our consumer culture pressures many of us to live above our means. The good news is that making a personal and household commitment to a more frugal lifestyle can be a fulfilling, healthy choice — and the following tips to save money can start you on that journey. Imagine what your life will be like when you slash your grocery or utility bills in half, or when you’re able to pay down your mortgage.

We’ve assembled the following tips to save money from you, our readers, and from our Amazin’ Archive — 44 years’ worth of articles about living on less and loving it.

After you read our selections, find more details for how to implement the tips that interest you by clicking on the links that follow each tip.

[ FULL ARTICLE ]

Sustainable city living on 1/10th of an acre

Happen Films / 20 October 2018

This film tells the story of one small family practicing urban sufficiency. They live on 1/10th of an acre in the suburbs of Melbourne, Australia. By living more simply and utilizing alternative technologies this household draws 75-80% less electricity from the grid than the Australian average (per capita). At the same time they’re exporting five times that amount in solar energy back into the grid.

Sustainable gardens to open near Elgin

Recorder & Times / Ian MacAlpine / 25 October 2018

Participants will be able to receive agricultural job training in organic farming practices, learn about local food systems, improve culinary skills with locally grown produce and attend specialized workshops in health, wellness and living sustainably, a news release said.

“It’s really a space for young people to come, for everybody to come to think about a sustainable lifestyle and addressing our local food systems.”

Partnering up for the project with No. 9: Contemporary Art and the Environment are the Dunin-Deshpande Queen’s Innovation Centre and St. Lawrence College School of Skilled Trades and Tourism.

[ FULL ARTICLE ]

Making homemade broth and stock

Mother Earth News / Andrea Chesman / October/November 2018

Nothing beats the convenience of having homemade broth and stock on hand in your kitchen. Homemade broths and stocks taste better than canned broths, bouillon cubes and pastes, and even expensive boxed broths. In addition, you’ll reduce your kitchen waste if you extract the flavor that remains in bones and vegetable peelings after the other parts are consumed.

But what do you call the simmering mixture in your pot? Is it broth, or is it stock? The two terms are often used interchangeably, and definitions do vary, so it depends on who you ask. But, in a nutshell, stock is the gelatinous result of cooking vegetables and bones in unseasoned water for several hours to extract flavor, while broth is made out of vegetables and meat simmered in a seasoned liquid for a shorter period of time. Either one can serve as a foundation for other dishes, but because broth is typically seasoned, it’s often consumed on its own, while stock is the perfect rich-tasting base onto which you can layer other flavors.

[ FULL ARTICLE ]

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The Transition Framework

What the Transition movement does incredibly well is small-scale experiments which are practical, which resonate with local people, which look as if they’re doable, and that can engage people at a practical and meaningful level. It connects up the big issues and the local issues and shows you that change can happen at a local level.

— Julian Dobson, 21 Stories of Transition
TB Projects

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