Transition Brockville archive

Tag : Cooking from scratch (60)

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 ]

World Food Day celebration

Transition Cornwall+ Food Action Group / 29 August 2018

Come celebrate World Food Day at the South Stormont homestead of Bill and Karen Carriere, on Sunday, October 14, 11 am – 3 pm.

The free day is packed with activities for the whole family in this beautiful setting, focusing on sustainable food production, both locally and globally. People can take guided and self-guided tours of the property’s fruit and nut groves, winter greenhouse, young food forest as well as enjoy woodland ‘mirror’ walks. There will be demo stations on different methods of food preservation and cider pressing, hands-on harvesting of root vegetables, children’s nature and food activities, and much more. A highlight will be an illustrated talk by a specialist on world food issues from USC Canada along with displays of projects worldwide. There will also be refreshments using local ingredients (a fundraiser for the USC Canada).

[ MORE INFO ]

Why we make our own maple syrup

Mother Earth News / Rebecca Harrold / 29 March 2018

Finally, after years of talking about it, we tapped some sugar maple trees and boiled down the sap to make maple syrup. The syrup we produced is rich in maple flavour and tastes all the more delicious because we produced it ourselves.

Our home is in Southern Ontario, in the heart of the sugar maple’s (Acer saccharum) range. Around here, real maple syrup is easy to find at farmers markets, at farmgate sales on Mennonite farms or at any Maple Syrup Festival. Despite its easy availability, we wanted to try our hand at making it ourselves. It would be one more check mark on our list of Self-sufficiency To Dos.

We tried. We succeeded (with lots of room for improvement). And we’re doing it again next year. While not labour intensive, it does take time and effort to produce a batch of maple syrup. But for us, all that time and effort are worthwhile. Real maple syrup, in addition to being delicious, really is a better option than refined sugars and even some natural sugars.

[ FULL ARTICLE ]

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The Transition Framework

Transition Towns are in the forefront of those preparing for the changes ahead. Transitioners understand that the climate-changed future is hugely unpredictable and unstable. They feel keenly the dilemma of our daily life dependence on a dominant economic system that is threatening that very life with its insistence on unending material consumption and use of fossil fuels.

— Transition Town Peterborough
TB Projects

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