MY IDEAL DREAM KITCHEN by your local larder,

As we do a bunch of observation and discussion, let's also talk about our dream kitchens. Mine has beer and kombucha on tap, a walk in cooler, and a larder to die for and that's what I want to talk about.

A larder, or pantry full of tasty preserved items is my goal. Smoked salmon, canned peaches, homemade granola, etc. So, I can just put open a couple of cans, or pull other items from my larder and have a meal. Or, combine those items with fresh foods and cook something up. Delicious healthy preserved goods of all kinds to choose from. Dried mushrooms, fermented veggies, salted cod, candied lemon slices, rose water. With all of these ingredients at hand, it's easy too cook well, just select a protein and a veggie and add in pantry items for infinite variety. And, talk about food security, a well stocked pantry can be the basis for a sane, happy, healthy household, which in turn become the building blocks for sane, happy, healthy neighborhoods and communities. Once again, the cornerstone concept of grass roots nation building. So, I have been working on the larder project for a while now, a skilling myself first and then teaching those skills through informal means such a ps crab boils or more formal way like giving cooking classes. Last Wednesday, I did one called the Great Big Pig Divide. I bought a 200 lb pig and cut it all up in workshop with 15 people who then divided it up and took it home. We are sharing recipes and photos across email as everyone cooks or preserves their take home porcine packages. That's what my permaculture looks like.

Below is a concept paper I wrote up a couple of years ago.

From the heart of Berkeley,
Your local larder,

Seth Peterson

The Larder Project Club
A club that regularly gets together to practice all forms or preserving all kinds of goodies; jams & jellies, sauerkraut, duck confit, candied orange slices, yogurt, pickled ginger, smoked sausage, pickled herring, salumis & mustards, canned peaches, beef jerky, dried mushrooms, tonics & bitters, etc.


HOW TO
Group will meet regularly to tackle short and long term preservation projects. As a Do It Together (DIT) project, their is no one leader. The group will select and plan the projects to be taken on. Neighbors and friends with very different levels will come together and learn from each other.

HANDS ON
Everything from planning to production to consumption.

TAKE HOME
Ditto

DETAILS
Meetings will take place at homes and commercial kitchens around the Bay Area

___________________________________________________________
CONCEPT
My thought is that if I have a stocked pantry, a full larder that is, I am greatly empowered to eat both healthily and deliciously. Furthermore, if I can use the items in my larder to add variety and nutrition to my daily meals by just opening a jar off the shelf, so to speak, then it is easier to eat well day to day. If, in addition to the above, I took advantage of peak availability of produce to put up food in larger quantities, with the help of some friends and neighbors who, perhaps, shared in the yield, building a filled pantry, well then, we would be a long way onto the road to food sovereignty. If that group of friends and neighbors then became examples and resources for their friends and neighbors...
This initiative envisions building not only self sufficiency in healthy home food production but much more. it goes on create an army of well stocked pantries in our communities. Pantries that will support households in our local communities throughout the year, shielding them from market forces like price hikes or other common traps like the apparent 'costlessness' of easily obtainable fast food. It is my experience that a well stalked larder makes a household more resilient to disasters big and small while giving access to healthy affordable food, furthermore, if this is done in community it becomes regenerative of ties that hold neighborhoods together.

THE ROLE OF THE KITCHEN IN THE ANTHROPOCENE
The kitchen is a big part of zone one, we visit it regularly throughout the day, engaging in the ancient but timeless rituals we have around eating, around gaining sustenance. Historically, it is a corner stone of civilization; currently, it is a major driver of how we are shaping our culture now and into the future. It is at the crossroads of modern culture, modern agriculture and sustainability. For city folks, our closest contacts with nature and agriculture amount to eating it and visiting it to take photos of it. And even country folks see to often have much more contact with chemical farming methods and imposing our will on nature than actual natural areas where Mother Nature is in charge.

Yet, everyday, we eat, multiple times a day, we rarely farm. What better place to start to help heal what ails us and our society than in the kitchen?

I heard Larry Santoyo discussing the importance of getting your zone one in order first to make sure your project is sustainable. Make it comfortable, and functional and pleasant so that you have a nice homey, practical zone one. I think it was reference to a conversation on how to stay married and keep your partner around long term, which had been a difficulty for several people at the table.

Sepp holzer has emphasized to us on innumerous occasions that the goal is to live in a pleasant place where you feel good, to create a personal paradise where the flora and fauna thrive. When going onto project sites that are atrocious atrocities, ugly and dysfunctional, he asks, who wants to live like this? Why design like this to create erosion and runoff, blazing hot areas and others that get too cold?

I spent some time in Italy last year, with an emphasis on food, ate wonderfully like four times a day. They way Italians talk about food, prepare it and it is legendary. People discussed recent meals like we would discuss politics or football. It is as if time stops where eating begins. A family at a restaurant can take 20 minutes discussing what they will eat and how to course it and then another fifteen minutes discussing it with the waiter as he or she makes suggestions and improvements to their plan. It was a beautifully executed ritual. One day, I asked a shopowner where I could get a good panzanella salad. He replied only in people's homes, and that each home made it differently. He then gave me his family's recipe, using a dictionary for words like cucumber. He described every detail, so that I could correctly replicate it back home. About fifteen minutes into it, as, a couple in the shop had a question and wanted to make a purchase. He gave them a look that was at the same time admonishing and friendly, stating that we were right in the middle of a very important discussion,in fact, one that, you could tell, he wanted to get right. By twenty minutes in, they were listening intently and comparing family recipes. Then there's the cheese rooms, the truffle dogs, the table wine and water, for thousands years they have literally built a culture around food, what have we built.

I ask people a lot "what does your permaculture look like?", it's a favored question at permie get togethers. Mine often tends to look like me and a bunch of friends, neighbors or strangers cooking up and eating a delicious meal of stellar food, in community. It's the ultimate permaculture sales pitch, you don't have to explain anything. It embodies the three principles. It looks like the videos from Farmstead Meatsmith. (If you don't know, and haven't seen them. (LITERALLY, stop everything your doing and go see them right now, if I were on a deserted island with one video... I mean I think Brandon actually made me tear up once, just by the way he talks about food produced in community.)

So, yea, the roles of the kitchen in society is worth reading up on. An extensive area for background research, one that I could dedicate several lifetimes to. As you can see, when approaching a new topic, I like to go back to square one as much as possible. Now, I may be going a little too far into the theoretical aspects of this topic for some people, but, well that is where our basic assumptions come from, from the history and mythology and practice of cookery, agriculture and Culture itself. Thus a re-examination of our food culture requires us to get back to these basics, and learn from history. Did Persians really keep honeybees in the kitchen wall? Historical research on traditional kitchen practices and some M.F.K. Fischer.

"Your local larder",
Seth

Howdy all,
Just finished booking my tickets to come out and I am very, very excited to see the whole kit and kaboodle! Very looking forward to helping out and kicking in with any knowledge and practice we can share and learn.

First of all, I want to say thanks Jocelyn and Paul for hosting the discussion online and me at your home, did I mention I am very excited? I will be arriving Sept. 8th and staying through the 30th so it will be a good amount of time to jump right in and get some things done short term as well as start some implement some long term systems and start some long term projects.

I wanted to start the conversation online, before my visit for many reasons. Paul, Jocelyn and I thought that the whole community would benefit from an open discussion/brainstorm to outline what a permaculture kitchen means conceptually, design wise and talk about real world examples on the ground - The details as well as macro analisys. (Many hands...light work, integrate not segregate) It also allows us to pre-plan my time there and share whatever happens with the larger community (capture yield). Additionally it becomes a vehicle to continue to develop the long term plans, which we can plan out and implement over the coming seasons thus creating a regenerative resource, we can all draw upon as we integrate our gardens to our kitchens for better effect and personal pleasure - a still burgeoning area of permaculture with limitless potential as we recreate our food sheds, systems and practices around healthy food and respect for nature and each other.

Second of all, I Already heard a round of inspiring ideas!

Definitely hope some people get to come out and participate. The more people who can learn this stuff, the more sustainable both the projects we implement and the costs of my trip become, carbon or otherwise.

So far you all mentioned...
Corning barrels, yes! I've kept meats in brine for weeks or more. Some make it into the smoker.

"Way Beyond organic" food scaling, event cooking, as well as everyday preparation at low cost will be a big discussion that we will put into practice as one of our Main Immediate Goals. Sourcing, preserving, menu planning, proper food prep and storage, all become critical. Stuff like "Gonna host an event for 60 people? Well, we better put up 100 pounds of cabbage into crocks the month before."

Food law, legalities of home food production, food safety, etc. Also how to talk to authorities and legal ways of food sharing, distribution, etc. is popping up in many states and legislatures not to mention backyards. Let's talk about how to talk to authorities about what we do. I currently partipate in a cow share, meat CSA, teach cooking classes and a nascent urban sidewalk farmers market / lemon aide stand where I can sell produce, etc. And California has a cottage food law allowing some basics like chocolate and granola. And in Berkeley, my hometown, we can sell any unprocessed food we grow to end consumers, i.e. Neighbors. But I want to go past this to possess simple legal tools and resources for shared economies, for resource sharing, for local buyers clubs. Janelle Orsi who runs the Sustainable Economies Law Center is an amazing woman who is crafting that legal framework through sharing economies and doing it very well. Even running legal cafés, where local upstart businesses can come get advice and make contacts regularly, in order to build the communities necessary from the ground up. Worth a look. http://www.theselc.org

We could conceivably start building the outdoor kitchen. Not just cob ovens, but a cold smoker, a dehydrator, a solar cooker, a griil pit. And yes we can try some outdoor technique. In fact roasting a pig is one of the easiest ways to feed a large number of people at a big event. Let's see what feasible now vs. long term.

Butchery seems big, I would like to see what we can accomplish here, and tie this into discussions and practice of cooking techniques for different cuts of meat. This ties into bresaola and salumi, jerky, etc. As well as cutting food costs and learning different, good cooking techniques.

Food storage and preservation, Huge!!! In our discussion we highlighted the fact that they will have to grow a lot of food for preservation, since winter gardening is nonexistent. Luckily many traditional preservation techniques actually make food tastier, and some improve available nutrition and food increase foods qualities to us like fermentation.

Menu planning, also huge, for large and small groups is much easier with a well stocked pantry or larder. One built up as each food is harvested and processed or even bought and processed. I, like some of you, buy my tomatoes in September, usually buy and can about 140 lbs. when they are fresh and cheap, it can be a lot of work but it gets me through the year and then some. Beginnings are hard, but once you get a permaculture kitchen flowing correctly, well it's just the permaculture garden. Sometimes, We prepare some of our tastiest group meals with limited ingredients, intelligently planned leftovers and preserved goodies, don't we? Certainly a lot of you share this experience.

And, I will add in one idea that hasn't been mentioned yet. How about a kitchen manual? This would include both instruction on procedures and recipes as well. How and where to order supplies, how to prepare, how to use equipment properly, how to cook things, store food, all the procedures and best practices. It would be a repository for all the recipes, etc. that kitchen commanders develop over the years, and it would allow new kitchen commanders to have an orientation guide when they step in to run the kitchen. It could even have a seasonal calendar of recipes, just like my local community supported kitchen does. They have a kitchen instruction manual that is practically idiot-proof, and I mean that in the best sense, since we only learn by making mistakes. Most professional restaurants also have their house recipe book written out for new cooks and they are expected to use and learn it. I hope a have made a good case for this vital resource.

So, thanks for all the comments to get things started, keep them coming and we will start to organize the info into some sort of accessible structure.

Preaching to the choir I mention that.. Each element in permaculture based kitchen design has so much to offer, I mean our goal is first Apple trees. But then let us start of by dreaming and brainstorming.... fresh apples, and maybe dehydrated apples in honey, or an apple cider press, not to mention the apple vinegar barrel, the canned applesauce in the pantry, apple fruit leathers as well, candied apples for kids events, apple pie filling in cans ready to go, apple verjus, baked apples, what about pectin for jams and jellies? And ultimately scraps for the worm bin. Seasonally mulled apple cider and apple bobbing or regular apple kombucha, calvados just for cooking of course, apple wood for the smoker, leaves for the worm bin (in fact my worm bins are currently under my apple trees, so worm and leaves just fall straight in), wild captured apple yeast for sourdough starters, oh my! Then there's Meyer lemons. Lemon curd, lemon merengue pie, lemon aid that cool refreshing drink, limoncello....

Laslty, let me give an inkling about my cooking experience and culinary inclination. I have cooked professionally off and on since high school, I have done so in California where I grew up and in Mexico, and Brazil where I lived for 14 years. And have cooked professionally continuously for the last 8 years in my hometown of Berkeley, mostly at locally sourced, organic or better, from scratch restaurants serving Italian, Californian, and Asian food in the post chez panisse era. In Latin America I learned about flavor, and ingredients and eating in community. About the joy of food and food traditions but also about traditional food preparation and it's benefits. While in California I have worked in top local restaurants to perfect the techniques of cookery under ever demanding circumstances, to learn to butcher whole animals and make perserves from their parts. From house made caviar to sausage and prosciutto. I have also travelled out my kitchens to explore my local food shed - The people, the places, the animals my food comes from. I also learned from the locavore movement's pioneers about the the health and nutritional benefits of traditional cooking - fermentation, bone broth, soaking grains, nixtamalizing corn, healthy fats, etc.

At the same time I am a second generation urban homesteader and that's what brought me to permaculture. So my journey went from liking to eat to learning to cook, and then to gardening. My journey went from the mouth and flavor to the plate and cooking skills and then eventually back to the garden and the local community and ultimately back to the soil, all in search of flavor. Now, permaculture allows us to start to integrate the whole of these experiences into a regenerative act.

Jump at the sun,
Seth

Yea, bring the chickens was my first thought too. Or maybe quail, since they do less damage, do they eat pill bugs? As mentioned, Not enough predators, right? What else eats pill bugs?

It sounds like you have a very composts hugelbed. So, somehow your hugelbed is the perfect pill bug hill. Did you use logs, branches or wood chips? Or some combo of them? I'm thinking that if your hugelbeds has different types of wood, and various sizes, this will create many different niches to be filled by a variety of life, creating a balanced web. If the bed is all wood chips (for example) then it is a monoculture of sorts, only allowing for specific types of insects, this would be pill bug territory galore! So, increase the diversity of habitat in and around the bed, as mentioned before, sounds important.

Would a heavy watering drown them out? Like ants? This has worked for me in specific cases.

Or how about diatomaceous earth? I haven't tried it yet, but I just bought some, so I am about to. Curious if it works on these.

What about planting something they like better, somewhere else close by?

Or a trap - Loosely roll up a damp newspaper and tie it with string, placing it where bugs camp. During the night, they crawl inside, then dispose of them and the newspaper. Repeat until they are under control.

Or....
"I have a question regarding these pill bugs. We just moved into a new house (not knowing it was infested with these bugs). Our problem is not only are we finding some in the house but in the pool as well. At first I thought there were some kind of berries in the pool fropm a tree and when I started sweeping the pool, they turned out to be thousands of these pill bugs at the bottom of the pool. I'm not exaggerating of the amount. I couldn't believe how many were at the bottom of the pool. Is there anything I can do to keep them away and out of the pool? Also, are they attracted to fruit trees? We have orange and banana trees around the pool area. Please help I don't want my children and I to swim with a city of bugs."

So... The problem is the solution. Build mini-pools, I mean bury cups or buckets in the ground, and then place water and yeast or beer in the bottom, then cover with a rock, so no one steps in it, then check regularly to see how many creepy crawlies got in there.

BUT, these are all methods to treat the 'problem' not the cause. What is causing so much pill bugs? Good habitat and lack of predators. so, build predator habitat, with so many pill bugs, predators should be highly attracted. This is a longer term approach. I mean if you get rid of them, you decrease diversity and weaken your micro-ecosystem, if you attract predators you increase diversity and life, and build a more stable resilient system. Besides, pill bugs are very important as decomposers and I have heard they eat aphids (anyone?). I bet they bring in birds, hurray for the bottom of the food chain!

Seth Peterson, from the heart of Berkeley

Ok, not a stealth pond, but...
So the story goes that Sepp Holzer was visiting a group of indigenous rebels, guerilla fighters, if you will. They needed a water source, but were not allowed to tap into the local water source, which, I believe, was on a military base.

So they built a stealth stream to get water without lettng anyone know. They eventually dig out a small stream, section by section. As they dug out a section, removing the top chunks of turf/grass and saving it, they then filled it in with rocks and then placed the piece of turf/top ground cover back on top of the rocks, so it would grow back into place, leaving an underground stream of sorts. The built it section by section until they finally reached and tapped into the reservoir/pond on the military base. No one detected their work, and their water problem was solved.

Creative solutions are the best solutions,
Seth

Hey Paul and all,
Just got back from Hawaii last week. Was on Oahu. Went there on work, anti-GMO lawsuits. But I took time to snorkel, be a tourist and still went to farmers markets, edible schoolyard program, aquaponics farm and a permaculture farm. Very cool, very interesting. Next week, when I am back home I will post photos and info. I also made some great connections on the big island and kuai (sp?). So yea there is stuff to see, and it is great, beautiful fun.
Seth Peterson

--------------PLEASE FORWARD WIDELY-----------------

Announcing the 2014 Radical Mycology Convergence

Date: October 9-13, 2014 (Th-M)


Location: Orangeville, IL (Address given upon registration)
Suggested Donation: $50-300 (No one turned away for lack of funds)

www.radicalmycologyconvergence.com

What:
The Radical Mycology Convergence (RMC) is a volunteer-run gathering of mycologists, fungal enthusiasts, activists, and Earth stewards that focuses on teaching the numerous ways that fungi can strengthen the personal, social, and ecological systems of the world. The RMC covers the skills related to working with fungi to create perpetual food systems, grow potent medicines, restore damaged and polluted environments, and organize regenerative and resilient communities. The RMC is a 5-day donation-based event that provides a unique opportunity to build community with like-minded social and environmental justice workers from around the world.

Why:
We (the organizers of the RMC) want to make information on fungi and their transformative potential as accessible and tangible as possible without making it overly technical, as has historically been the case. By creating a supportive environment at the RMC, we hope to educate all who attend on the value that fungi play in our lives while helping to create a more mushroom-literate culture that can learn to see working with the fungi as an important tool for addressing some of the world’s most pressing issues. To learn more about the ethos behind this event, visit the link below:
bit.ly/whatisrm

Where:
The 2014 RMC will be located on a partially wheelchair accessible rural homestead. There will be infrastructure (food, water, bathrooms, and camping space) to accommodate the 400 attendees. For those unable to visit the Orangeville center of the RMC, there will also be an urban component to this year’s RMC based in Madison, WI. Details on the urban component TBA. To learn more about the site of the site and what to expect when you arrive click the link below:


http://bit.ly/rmcsite

How:


The RMC is made possible by the effort of a small group of organizers, monetary and supply donations, and the countless volunteers that collaborate at the RMC in manifesting a culture that values community cooperation and biocentric paradigms. The RMC is not corporate sponsored and all proceeds from donations go to covering presenter travel costs, logistical costs, and funding future RMCs. We have increased the suggested donation for this year’s RMC to better reflect the value of the event, the amount of money it costs to run such a large and complex event, and to encourage more volunteer collaboration before, during, and after the RMC.

Who:


The organizers of the RMC would like to cordially invite anyone interested in participating in this non-discriminatory and family friendly event to come and learn, help out, or teach! However, there is a 400 participant limit to registered attendance. Registration spaces are offered on a first come, first reserved basis.

To register for the RMC, visit the link below:


http://bit.ly/rmcregpage



Callout for Workshop Leaders, Volunteers, & Donations


We will be relying heavily on volunteer helpers and workshop leaders to help make the RMC reach it’s full potential. Linked below are sign-up forms on the RMC website for folks interested in actively contributing to this event.

To see our workshop wishlist and to sign up to lead a workshop, please click the link below:


bit.ly/rmcworkshops

To sign up to volunteer before, during, or after the RMC, please click the link below:


bit.ly/rmchelp

We are in need of donations in the form of food, equipment, spawn, and infrastructural materials. These donations can be made tax-deductible as the RMC is sponsored in part by the 501(c)3 non-profit Corenewal. If you think you might be able to donate or loan items to help make this event a success, please visit our donation wishlist here:


bit.ly/rmcdonations



Womyn & Fungi
When the RMC started in 2011, there were female organizers but largely male teachers. In 2012 we were all pleased to see an influx in female presenters at the RMC. This year we are actively seeking female and trans presenters, organizers, and attendees and are continuing to make a conscious effort to recognize the contributions women and trans folk have made to the science of mycology.


Fertile Substrate: A Pre-RMC Course


To ensure that the land hosting the RMC is well prepared for the Convergence, we will be hosting a work party and workshop short course on-site the weekend prior to the RMC (Oct. 3-5). For more information on that pre-course and how to register, click the link below:


http://bit.ly/prermcfs



Help Promote the RMC
While the RMC flyer is in production and nat yet available for distribution, we can use your help in spreading the word about the RMC by forwarding this email and visiting the social media links below:

Join the RMC Facebook event:
bit.ly/2014rmc

“Like” Radical Mycology on Facebook:
bit.ly/radmycolike

Follow Radical Mycology on Twitter:
twitter.com/radmycology


RMC Fundraising Toolkit
For folks on a tight budget, we have put together a small fundraising toolkit to help individuals and groups cover their travel and donation costs for the RMC. Check out this resource here:
http://bit.ly/rmcfunds


Featured Fungi of the 2014 RMC: Laccaria spp.
The featured fungi of the 2014 RMC is the genus Laccaria. To learn more about this incredible genus and why we chose to highlight it, click the link below:
http://bit.ly/rmcfungi


For any futher information or for questions please visit www.radicalmycologyconvergence.com or contact us at radicalmycologyconvergence@gmail.com

In sporidarity,
The Radical Mycology Convergence organizers

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So...
my neighbor does this without ever havin heard of huggel beds or Sepp Holzer. The one caveate is that he piles up against a concrete wall between our yards so no rot. This might not be possible In your situation, but I figured I'd post it, cause it works so well. Another benefit is he captures more rainfall by sloping his borders back onto his property. In fact this sloped huggel leads to his pond. BTW this is in an urban environment.

Permies house food 2.0

Hey all,
Seth here,

I like all the ideas and enthusiasm I am hearing!!

Sorry I haven't been on the last week, work/life was hectic. As I said, I'm a professional cook and happy to help take on kitchen commanding.

I reread through the emails and tried to sum up the salient points as well as including my own thoughts and then suggest an action plan below. It is divided into two parts: the logistics and the food.


THE LOGISTICS

Setup an online document where people can enter the important info we need. Everyone should specify days they will be at the house and want food, any dietary restrictions, as well as a couple of preferences, their ability to help with both cooking and cleaning. Any pie mavens out there?

Have a daily schedule of who is helping to clean and cook. I imagine 4 people to cook and 3 people to clean per day and we can rotate so that everybody does everything a little. So, for 20 people, if 4 of them cook every night, you can go five days with everybody helping to cook only once.


Sources that people have mentioned are mail order, local costco, LA and San Diego for people passing through with cars

We need to know if they are serving lunch at the conference (I imagine so, but I don't know, Diego? anyone?) and more importantly, if so, what are they serving?


THE FOOD
Make it simple.

I think that bares repeating,

Make it simple and keep it simple.

But also make it healthy and delicious!

Basically a Weston A. Price diet that allows for everyone's needs. So far we have requests for paleo, gluten free, vegetarian, etc. We should use healthy fats, 'unprocessed' lard, butter, olive oil, ghee, palm oil and coconut oil or butter. As well as yogurts and raw cheese. We oughtta include fermented foods of all kinds from kraut to olives, kimchi to pickles, salumi, and we already mentioned cheese and yogurt. I think most of us also dream of having raw milk, there are two or three legal producers in CA, but if someone has a cow or goat share milk connection or other connections to farms, and were driving to the conference with coolers... Yes we dream. We should soak/ferment any grains or beans we cook. And we should go as far past organic as are situation allows us, but be willing to compromise where necessary.



BREAKFAST: eggs, toast, coffee, oatmeal, bacon, fruit, cereal, milk, yogurt, cheese, pancakes, etc.

LUNCH: We could have food for to go style lunch bags; sandwiches or wraps, drinks, fruit, chips, fermented veggies, potato salad/coleslaw, granola bars/trail mix, etc. that people could make their own sandwich and take it to go.

DINNER: soup/stew, roast chicken and veggies, a taco night, a BBQ night, maybe even pot roast or some other braise, Thai curry fish stew, stuffed roasted peppers, stir fry with rice, soups a plenty, hot pot, tamale pie baked casserole

DESSERT: pie, ice cream, fruit, cupcakes, brownies, cookies...


I originally ballparked $20-30 per day to cover food Asa a reasonable estimate. But, this cost can come down a little depending on people's needs and wants and whether or not they are serving lunch.


So, yeah this are just some preliminary thoughts, everybody please chime in, since it is just an initial brainstorm.

We could even consider some sort of a big feast night towards the end, or at the end of the conference.

Jump at the sun,
Seth

Very awesome,
Muchas gracias!

Have you decided how paying will be done? either way is fine for me.
Seth

Sethdpeterson at gmail.com. To reach me off list.

So, I also wanna stay at the house before and enter the conference. I'm gonna be arriving either Sunday night (9th) or Monday AM (10th) and leaving on Tuesday (18th) or Wed (19th), depending on when I get the cheapest flights, so I can help kick in to defray Paul's costs for the extra days. The prices sound good to me, not the cheapest but totally worth it, I look forward. As, I said before I will be alone and can take a single bed in the bunk room or whatever else is available. Ready to make the deposit and start thinking about food.

Permiecation,
Seth Peterson

I will also take a spot in the bunk room and am ready to make the deposit just give the word, amazing effort Julia, thank you.


The food:
$20-30 per day to cover food is a reasonable estimate. As I said, I'm a professional chef and happy to help take on the menu planning. What do people envision? Here are some thoughts...

BREAKFAST: eggs, toast, coffee, oatmeal, bacon, fruit, cereal, milk, yogurt, cheese, pancakes, etc.

LUNCH: We could have food for to go style lunch bags; sandwiches or wraps, drinks, fruit, chips, fermented veggies, potato salad/coleslaw, granola bars/trail mix, etc. that people could make their own sandwich and take it to go.

DINNER: roast chicken and veggies, pasta, a taco night, a BBQ night, maybe even pot roast or some other braise, Thai curry fish stew, stuffed roasted peppers, stir fry with rice, soups a plenty, Mac and cheese,

DESSERT: pie, ice cream, fruit, cupcakes, brownies, cookies...


So, yeah this are just some preliminary thoughts, everybody please chime in, since it is just an initial brainstorm.

We could even consider some sort of a big feast night towards the end, or at the end of the conference.

Lastly, if you are vegetarian, vegan or have other dietary restrictions, speak up.


Jump at the sun,
Seth

I also support deposits!

Hello all,

I was really hoping for something like this, nice work!

I would very much like to join in the venture if there is a space. I'm a chef and urban permaculture geek living in Berkeley. I will be single at the voices conference and was hating the idea of a hotel. I am willing to take a bunk bed, a spot on the floor or pitch a tent outside.

As a professional cook, I am more than happy to help with food and kitchen duties, as well as whatever else is needed.

I would also need to coordinate transportation and would be willing to go in on a rental, etc.

So I am not sure who or how to ask, but has a house been rented? is there still a space left?

Let me know,
Seth Peterson

P.S. Also, if anyone is driving down through or flying into the Bay Area and needs a place to crash for a night on the way to voices, I've got an extra bed at my house