A city girl's explorations into sustainable living

Recently I found myself unemployed, pondering what I should do with my life next. All the career books say, do what you love. Find your passion. Follow your bliss. As if there is an answer -- a solution that will allow you to make money doing what you were meant to do. Help the world, help yourself, and make money!

For me, it's not so easy. I'm interested in a lot of things, but nothing that I am willing to invest in enough to turn it into a career.

I'm what Barbara Sher calls a "scanner," or what Margaret Lobenstine calls "the Renaissance Soul." At least that's what these self-help books for the career-stunted tell me.

What I tell myself is that I'm a learner. And what I want to learn about right now is sustainable living. I have a feeling it's what I'm supposed to be doing -- even if it doesn't pay. Even if it COSTS money to do.

I am meant to be a student right now, exploring peak oil, the economic crisis, climate change, sustainable agriculture, community building, permaculture, natural capitalism, Transition Towns, rural sociology, and my own spiritual growth. I honestly don't know where it will lead, or what it will amount to, but I invite you to share my journey.

Saturday, September 11, 2010

First REALLY Local Meal

After getting back from the Farmer's Market in Detroit Lakes, I was starving. I wanted to do justice to my produce, though, and make a real meal instead of grazing a la carte, the way I usually do.

I took an onion and clove of garlic that I got a couple weeks ago from a local farm (Bluebird Gardens), grabbed olive oil from my cupboard, and decided to fry the hominy with onions and garlic. I fried the eggplant separately and put it on top.

The eggplant was delicious -- and I had purchased it for only 75 cents in Detroit Lakes! The hominy-onion mixture was not so good; the flavor was too overpowering. I thought it needed something acidic or tart, and I settled on adding lemon -- committing to that as my fourth trade item (10 trade items are allowed). It was a good choice; lemon juice significantly improved the dish.
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