Farm-Life Happiness

Broccoli, Photo: recipes.howstuffworks.com

You dig a hole in the ground; you put a tiny seed into the black soil and then you water it. Some weeks later something might grow out of it. You did it; all by yourself with your own hands.

More and more people are fascinated by the idea of growing their own food. They seem to want to regain some of the knowledge that has been lost by most people through agricultural development. But, why is it that some people are going back in time searching for the sources of our nourishment? Isn’t modern society’s greatest advantage that the majority of people don’t have to worry about food production? Isn’t it this division of labour between farmers and non-famers that made innovation and increased productivity possible?

Environmental movements that concentrate on grow it yourself farming have many supporters, especially in industrialized countries like Ireland. Something that used to be seen as hard work three generations ago is now considered a pleasant free-time activity. People enjoy being outside and working with their hands in their plots. The abundance of gardening books, planting advisers and back to the roots blogs is overwhelming.

It is not hard to find an explanation for this longing for nature and self-produced food. Typical nine to five office jobs in service sectors are not famous for generating great fulfilment. However, the perception of a farmer’s life is that it can bring such fulfilment. The research centre Avenir Suisse found that a positive view of small farms is connected to assumed characteristics like traditional living, high work motivation and consistency. Urban people perceive the traditional farmer’s profession as a healthy, modest and all in all a satisfactory way of living. Traditional farming is associated with a simple life connected to nature. Local famers are good, multinational agricultural companies are bad; that is a viewpoint many people hold.

Seasonably vegetable chart, Photo: fastcompany.com

The rift between human beings and vegetable plantations began to develop about 80 years ago. The so called “Green Revolution” refers to the massive technological innovation that occurred between the 1940s and late 1970s. With the increased production in the agricultural sector more people could be fed from less suitable land for cultivation. The introduction of chemical fertilizers, new varieties of grains and economic industrialization led to alienation from traditional food production. Most people forgot how to create their own food and started to rely completely on a mass produced diet.

At this stage we live in a highly complex world with so many specialized areas of interest that no single person can possibly be an expert in all of them. Basically, we don’t understand the world we are living in. We don’t understand how politics works in reality, how the economy is influencing politics or simply how computers create images on the screens we look at every day. And no one can be blamed for that. In other words, we have the feeling of loosing control over our lives because we don’t understand what is happing around us.

Potato, Photo: citizenpotato.wordpress.com

Psychologists claim that the need for understanding and controlling the environment is a basic human characteristic. This is connected to the elementary desire for security. However, our modern society is nearly completely dominated by technological innovations which are traded in a globalized market economy. Most consumers are just overwhelmed by its complexity and lack of understanding of the whole process. 

Farming is different. You can see with your own eyes and touch with your own hands the fruit of your actions. You are in control of the process and you can understand how the food you are having for dinner has been created. In the end, many people feel more satisfied when they are doing simplistic work like this, than spending time doing work they can’t connect to. 

It could be argued that this trend mainly attracts highly educated people who live in bigger cites because those may be more aware of the consequences of a healthy and sustainable lifestyle. However, this is yet unknown and worth further exploration.

Grow your city

Pearse College Allotments, Photo: Tanja Goldbecher

Eugene Ryan puts down the orange wheelbarrow in front of the green container. Strong lines run through his rough hands with dark soil underneath his fingernails. As soon as the clock strikes five Eugene leaves the warmth of his bed to come to the Pearse College in Dublin’s South side. At the back of the school the pensioner leased one of the 80m² allotments.

Not only gardeners are walking around the site on this drizzly Saturday afternoon. The Dublin Cycling Campaign and the Dublin Community Growers organized a cycling tour around the city to visit some of the community gardens. Three separate routes lead the cyclists through the north, the south and the central gardens of Dublin.

Eugene’s eyes are bright when he shows visitors lavender on one side and the raspberry bush on the other side of his organic emporium. Neat and clean is the order of his potato, garlic, onion, beet root and carrot plants. The retired Dubliner tried to make the most of the available space in his small fruit and vegetable garden. Digging and planting are a lot of work until harvest season. Only watering is unnecessary due to the wet summer in Ireland. On most days of the week the Eugene works for three hours in his allotment.

Eugene Ryan in his plot, Photo: Tanja Goldbecher

Gardening projects in between highways, housing estates and shopping malls are quite a new and persistent occurrence. Some of the urban dwellers are using the smallest fields for planting trees, flowers or vegetables. The blogging list around the topic “City farmers”, “Healthy lifestyle” or “Grow it yourself” are exploding over the internet. London’s movement of “Guerilla Gardening” has also spread out over Ireland. Its supporters plant on public grounds without permission to fight against the “neglect and scarcity of public space”.

In Ireland’s capital about 40 different community gardens have been set up in the urbanized area. The Dublin Community Growers state their aim is to get people from the neighborhood involved in local gardening projects because most people have forgotten how to grow their own food.  “We try to encourage people to set up their own community garden,” says Miren Maialen from Dublin Community Growers that the movement could become even bigger.  

For €200 per year an allotment can be rented at Pearse College says Willie Brennan who is leading the visitors along the thin garden fences through the site. While pointing out different plants and growing tips he explains future ideas for developing the area. A wild garden area with bushes and trees is planned behind the last allotment. The students of Pearse College are involved in the creation of green fields and community areas.

Protect field in Pearse College Photo: Tanja Goldbecher

“You don’t need a gym when you have an allotment down here,” says Mary Nolan who also rented one of the allotments behind Pearse College. Mary has a tiny vegetable garden at her home but prefers the allotment for growing the “unsexy vegetables” like potatoes and carrots. “I didn’t even know how much I would enjoy it until I started,” adds Mary on her way out of the garden.

No chemical fertilizers can be used in the Pearse College Allotments. Only snails are a plague because they nibble on cauliflower and salad leaves. Some people stretched thin green nets over their fields to protect the plants from the hungry invaders. “You let the birds look after the snails, everything has its place. It’s only the people who interrupt that system,” says Eugene. He smiles at Mary who is just leaving her allotment and both enjoy the five minutes sunshine in their face. The neighbors know each other in the gardening community and a barbeque area was set up to strengthen the collective spirit in the project.

After a short rain shower the cycling group moves on their second stop of the tour at the South Circular Road Community Garden which used to be a car park before. This garden appears more widely grown and only six people from the neighborhood are taking care of the planting. The garden has a huge composting system and a tiny frog pond. There are four sheds built in the community garden which are not only used for storage of gardening tools but often also provide shelter for homeless people during the night. The six gardeners would like more people from the area to get involved in the project.

Weaver Square Community Garden, Phot: Tanja Goldbecher

The Weaver Square Community Garden is the third stop for the cyclists on the South route. This site is divided into allotments in the front and a community garden in the back. Wooden fences separate the small planting areas from each other. Dublin City Council helped to establish the garden for the neighborhood. One garden catches the visitor’s attention because it has only wild flowers and a black female statue in the back.

All of the different community gardens are connected with each other through the Dublin Community Growers. The network exchanges project ideas and gives each other advices. The next big event supported by the Community Growers is the harvesting festival on September 29^th where organic vegetables and fruits are exchanged on a big market.

A High Tech Prayer

 An interview with Brendan Smith about Ireland’s environmental issues, grassroots movements and what is going to save the planet.

Brendan Smith, Photo: Tanja Goldbecher

Do you think Ireland is a polluted country?

Brendan Smith: Absolutely, without any hesitation. The problem is, up until about 30 years ago we were very much an agricultural-based economy. Ireland was famous for its green fields, mountains, lakes and bogs. We were spoiled in the sense that we took it for granted and did not have a protective attitude towards the environment.

Was there a time when nature played a bigger role in Irish society?

BS: There was an attitude of caring during the Celtic period up until about 1600 when we had tremendous respect for the environment. It was part of our psyche. In early Christianity we acknowledged trees and animals as having rights. With colonization from 1600 onwards the lands were taken from the Irish people. The woods were cleared out to make ships for the British fleet, to build their houses or to use it as a fuel. We lost touch with the soil the way we used to have respect for it.

Barna Woods, Photo: Donn Morrison

When did that state of mind change?

BS: It is only in recent times that there is an increased awareness of the damage we are actually doing to the environment. Partially, it changed because of the regulation of the European Union. When Ireland joined the European community its priority was to develop the country. There was an exploitation of the land to maximize its profit by the use of chemical fertilizers.

The Environmental Protection Agency (EPA) stated that Ireland is facing challenges in meeting the EU future targets for green house gases. What do you think are the biggest threats for the Irish environment?

BS: Every country in the world is affected by climate change and Ireland is obviously in the front line because of its geographical location. The increased urbanisation is a particular problem. There was a huge growth in housing but little infrastructure or waste management was developed. The exploitation of land for agricultural reasons is another problem.

What should Ireland be concentrating on?

BS: Thankfully, there is a movement back towards agriculture but I think it could be damaging if we use more chemical fertilizers to increase produce. What we should be aiming for is to increase the market for organic farming. We have tremendous advantages in that area. If you look at the rest of Europe cattle is grain fed. In Ireland it is fed from grass in the wilds.

Ireland is importing most its consumed food. Do you think the country could become self-sufficient?

Brendan Smith, Photo: Tanja Goldbecher

BS: Up until the 70s we were relying on our own area to support our food because we were a farm based economy. There is a huge movement, not only in Ireland but all across Europe, of growing food locally. It would have great benefits for the environment in terms of importing and exporting. One of the great developments we had in Ireland in the last few years is the incredible edibles program where every single school in Ireland have their own organic garden. I’m from a generation who forgot how to grow their own food. The next generation coming through the schools are teaching their parents how to grow their own food. I have great optimism in that area.

People would probably miss some of the imported goods.

BS: Bananas and oranges are part of our diet. But it is only one generation back where it was not part of it. At the moment there is a conflict; you can get cheaper fruits from abroad through a supermarket than can be grown locally. I think over time the environmental cost will be taken into account and maybe there will have to be an environmental tax put on produce from abroad.

What has changed since you started to campaign for environmental awareness?

BS: I have been a campaigner since the late 70s when I was a student union leader in Galway. At that time we were more concerned about jobs, control of industries, democracy or women’s rights. The environment was not much in the psyche of young student radicals like myself but in the last few decades there has been a movement towards the environment because we are all on the same planet.

In general, do you think environmental issues are represented very strongly in Ireland?

BS: In grassroots movements yes, on a national level no. There was the green party in the last government and they reneged on a lot of their promises. They were part of the bailout of the private banks and they lost a lot of credibility there. When there is a recession people are more concerned about their jobs than about the environment.

Is it a luxury to take care of the environment?

BS: It is for some people but not for the children. I have great faith in what is going on in the schools at the moment. When people have little money and you give them the choice between organically grown produce that is more expensive or cheaper produce from abroad a lot of people would pick the latter option no matter where it is from. But I don’t think that is going to last because whether we like it or not the world is changing thanks to the damage that has been done through mankind, thanks to climate change, thanks to green house gases. Those things will focus people’s minds.

Do social justice and environmental issues go hand in hand?

BS: Yes, the environment to me is about looking at social justice for every species. I think there has to be a symbiotic relationship between the two. It is a growing problem to look after countries in the developing world. The products and jobs that are created in their own country are often at the expense of the environment and I think that is wrong. The perfect politics for me is a combination of social justice for all and the environment.

Barna Woods, Photo: Donn Morrison

How do you campaign for environmental issues?

BS: The community garden is a good example. We grow food organically and it is also a training ground. People come in and learn how to grow indigenous produce like native Irish apples. We try to make them aware of growing food for themselves but how to look after animals and wild life.

BS: Many people perceive technology and nature as opposing each other. Do you agree with that?

I think technology will save the world. For so long technology and science damaged it. When the transport system was developed huge amounts of forest were cut down. The way I look at technology is that it can benefit the world”. Computer technology can see the changes happening in the world climate and can give you forecasts. It can also decrease the amount of pressure on transport. Technology can become the saviour of the planet and I fundamentally believe in that.

Are you worried if you look at Ireland’s future?

BS: I am very worried because of situations like the banking system which was supposed to be the cheapest bank bailout in history which has become the most expensive one. We are locked into payments that are not our fault. I still have great faith in people. I have gone through so many decades where people have come together and made a difference collectively being proactive at grassroots level. The message of environmentalism is “think globally, act locally”. So it is no use people like me talking about climate change unless you do something at a local level.

What can you do locally?

BS: For example, we are planting trees, we are growing our own vegetables and we are developing cycling and pedestrian trails that will benefit tourism. We collect rubbish in woods and bogs.

What does your ideal society look like?

BS: It would be a situation where parents are actively involved in the schools, where children would be taught arts, science, technology and respect for the environment. As a democracy we would have a lot of local control. Respect for nature and the respect for people would underpin any other subject.

Thank you very much for the interview.

Brendan Smith is the education community outreach officer for Digital Enterprise Research Institute (DERI) at NUI Galway. He has been an environmental activist since the late 70s and has noticed the changes in and around Galway. The 55 year old believes technology will be the saviour of our planet. Brendan was born in Dublin and moved to Carrick Macros in South Manahan at the age of 12. In 1985 he moved to Galway.

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Seaweed Dinner

Seaweed, Photo: Donn Morrison

Seaweeds are edible. That is nothing new. But when you are going into a fine sushi restaurant and order six salmon maki wrapped in dried seaweed you probably don’t think of the brown and slimy aquatic plants attached to Ireland’s rocky shores. Nevertheless they are just as suitable for consumption as the marine algae from Japan.

A crowd of about 50 people all of them wearing colorful wellingtons are standing on the green field in Kinvara. Ireland’s west coast is fresh and sunny on this Sunday morning. Slow Food Galway invited members and visitors for a seashore forage and clam bake. Accompanied by experts, the people split into three groups and start looking for edible and harvestable seaweeds along the shore.

Slow Food Galway, Photo: Donn Morrison

The saltwater dwelling plants are not hard to find as the coast is covered with them. Still, the attention is first drawn to a much smaller organism. Periwinkles are tiny sea snails hidden in black shells and adhered to the rocks. The shy animals are collected and kept in white buckets while the group is walking in periwinkle-motion on slippery seaweeds towards the water.

“We have three main groups of seaweeds; the reds, the greens and the browns,” explains Jessica Ratcliff who is one of the experts in the group and who works for the Irish Seaweed Centre at NUI Galway. She pulls out a light green plant from the ground and people in her group try it raw. What does it taste like? “I think it varies from type to type. You obviously have the very salty taste and quite often a mineral taste. Especially, when they are fresh," answers Jessica.  She adds that seaweeds are very nutritious because they have a high mineral content, are low in fat and contain a lot of protein.

Seaweeds have a long tradition in East Asian meals. Sheets of dried Porphyra, belonging to the species of red algae, are added to soups or rolled with rice and raw fish to sushi wraps. Furthermore, they are used for medical purposes, like wound dressing or dental moulds, in cosmetics and as organic fertilizer. Seaweed is also considered a source for biofuels. Extracts of the algae appear in many different areas and you have probably consumed some of it every day without noticing. Chocolate, yoghurt and even beer could contain seaweed polysaccharides.

Collected Seaweed, Photo: Donn Morrison

“I add seaweeds to my baking quite a lot,” says Jessica who is originally from Suffolk in the East of England. The 35 year old moved to Ireland 12 years ago and is now finishing her PhD in cultivation of kelp for biofuel. She uses the sugar kelps, long brown algae, for biscuits. The Himanthalia elongata, commonly known as sea spaghetti, can be recognized due to its long brown thongs and is cooked in pasta dishes. Other kinds of salty kelps can be added to soups. "They are really versatile and they have quite a strong flavor. Also they are so high in minerals that you don’t need to use a huge amount. You use them more like a condiment," states the scientist.

 “Slow food is about trying to keep food traditions alive,” says Kate O’Dwyer who is the head of the local movement in Galway. The 45 year old has been involved with Slow Food Galway over three years. The organization was founded by Carlo Petrini in Italy in 1989 to counteract the outspreading fast food culture to preserve traditional food. Now it has more than 80,000 members in 129 countries. Community based groups, called Convivium, are spread out all over Ireland and try to engage in tastings and workshops.

The motto of the movement is to promote “good, clean and fair food”. The Word “good” stands for the desired taste and enjoyment while eating. The organization is following the concept of eco-gastronomy what stresses the connection between planet and plate. “It encompasses the idea of supporting local food producers in your area and making sure that they get a fair price so that they are able to make a good living,” explains Kate. Besides the economical security the social integration of producers plays a main roll.

Clam bake, Photo: Donn Morrison

After the forage, clam and shell fish are cooked in a big fireplace that is build out of stones. Layers of seaweeds keep the hot steam in the cooking spot. Everyone contributes a dish to all of the events organized by Slow Food Galway. The table is covered with creative salad variations, homemade breads, couscous, fish chowder and dark chocolate cakes. The rumbling tummies are filled up even before clams, mussels or seaweeds are cooked.

 “You have to be careful where you pick them because they have such a great capacity to salt the water and absorb metals. You have to mind that you are not picking them in a polluted area," warns Jessica. Even though there are no poisonous seaweeds she recommends that you learn about the various types before picking them and to stay away from towns or cities. Remote areas in the countryside are less likely to be polluted. Furthermore, the plants should be still attached to the ground and not loose when you are collecting them.

Jessica’s impression it that eating seaweeds from Ireland’s shores is becoming less unusual and recognizes a greater interest in it. “Everything you remove from the shore you have to have a license for from the Department of the Marine,” says Jessica but adds that small amounts for personal consumption should be fine.

Slow Food Galway organizes mushroom pickings, promotes local producers like Killian cheese. Workshops on how to use apples and to make cider or jam are also part of the movement’s events. Kate O’Dwyer emphasizes the exchange of skills, traditional recipes and the promotion of local producers in the group. At the moment Slow Food Galway has 80 members but Kate expects number to increase to 100 until the end of year. Slow food is becoming more popular through word of mouth and seaweed dinner. 

Slow Food Galway by Tgold on Mixcloud

Taping the piano strings

This is an interview with the experimental and contemporay piano player and composer Hauschka. His real name is Volker Bertelsmann and he is currently living in Duesseldorf in the West of Germany. His music is a playful exploration within the piano. Hauschka transfers the traditional sound of the instrument into a mix of classic, modern and electronic melodies. He uses paperclips and tape to pin the strings together in the acoustic body, drops a chain into the instrument and lets tennis balls jump out of it while he is pushing the piano keys. Rattles and bells are shaking vigorously and create an electronic noise background. The combination of the traditional instrument and its transformation is very interesting and makes the artist outstanding. His music is unpredictable and fascinating at the same time.  

The interview has been recorded after his concert in the Sugar Club in Dublin on May 20th 2012. 

Hauschka by Tgold on Mixcloud

Ploughing the potato field

WWOOFing in  Ireland, Photo: Salomee Lacoste

When was the last time you put your hands into humid and lumpy mud? Today’s food production in greenhouses might trick you, but carrots, potatoes and their friends still like to sleep in the dark soil until they rise from their earthly beds. Traditional fertilizers like manure, slurry or worms are now partially replaced by superphosphates which have the side effect of accumulating soil acidity.

In 1971 secretary Sue Coppard found that she was spending too much time in her office and therefore went back to the roots of food production. She decided to help out on the bio-dynamic farm at Emerson College in Sussex on her weekends. Inspired by the idea four of Sue’s friends joined her shortly afterwards and Working Weekends on Organic Farms, WWOOF, had its first members. The initiative to pass on traditional knowledge about basic food production grew quickly and now farmers and WWOOFers are participating in the movement in 99 different countries around the world. 

“The whole idea is to go to somewhere to learn about organic growing and sustainable living in exchange for accommodation and food and for giving help to the people you are staying with. It’s really based on an exchange,” explains Annie King who is the manager of WWOOF Ireland. The 58 year old has been a host and a volunteer, a so called WWOOFer, for over 12 years.

Cats on the farm, Photo: Salomee Lacoste

In 1994 Annie moved from England to Ireland and started working in Community Arts. She had a smallholding and became a WWOOF host through WWOOF Independents. After a car accident Annie was unable to continue with her work as an artist and couldn’t take care of the farm all by herself. 

“The WWOOFers I had saved my life and my home,” says Annie. She was inspired by the people she met and recalls the vast cultural exchange she had experienced. “My longest WWOOFer stayed two and a half years and nearly became part of the family,” she adds. As soon as she had recovered from her injuries Annie travelled to New Zealand and volunteered on an organic farm. When she returned to Ireland Annie helped restarting the organization and included Northern Ireland on the host list.

The first time Mutsuki Ito experienced WWOOFing was on a Japanese orchard farm. “It was fabulous in the harvest season because you can eat peaches when you are thirsty,” says the 21 year old. The Japanese student got involved with WWOOF because he likes to be close to nature. In April he spent two weeks at a farm in Co Donegal and was amazed by the landscape and the people around him. Together with three other volunteers from France and The United States he ploughed fields, planted vegetables and fed animals.

Mutsuki Ito, Photo: Salomee Lacoste

“In general hosts are quite traditional. Having stayed with them under the same roof I noticed many cultural differences,” comments Mutsuki on his WWOOF experience in Ireland. The young Japanese who is studying Business in the Galway recalls conversations he had with his host family and emphasizes how much he had learned through that. “At first it seemed to be difficult to integrate into their culture but after spending so much time with them I started to understand it more and more. In that way I found a new part of myself,” adds the tall and dark haired student from Tokyo.
Volunteering on organic farms is unpaid work. To make that clear the name of the organisation was changed into Willing Workers on Organic Farms because the term work caused problems with some countries labour and immigration authorities. In the year 2000 another renaming took place and the network was finally called World Wide Opportunities on Organic Farms. All of the hosts have to ad hear to the conditions of the organic growing principles of WWOOF and present a sustainable lifestyle. Firstly, it means that farmers should not use any kind of chemical or artificial fertilizers in their food production.

A WWOOFer in Ireland might end up in small holdings or gardens, dairy farms or even centres for alternative healing. Therefore the tasks volunteers might face range from planting, sowing, seeding, milking and harvesting. Furthermore, alternative building techniques might be part of the farm training.

Farm view, Photo: Salomee Lacoste

The minimum stay for volunteers is usually two weeks. Though, Annie King recommends staying longer at one farm or to return to the place for another season. A €20 charge for a WWOOF membership allows the search for hosts and WWOOFers in both the Republic and Northern Ireland. The organisation administers the network, has a complaint procedure, helps to sort out visa inquiries, participates in international conferences and tries to get additional funding for WWOOFing projects. 

“This time of the year we have hosts looking for WWOOFers. I know in August it will be WWOOFers who are looking for hosts. It tends to balance out,” says Annie. There are no restrictions on who can be a volunteer in the organisation. Annie King remembers an American couple who have were 84 and 79 years of age respectively when they send their request to become WWOOFers. Even families with young children apply for farm stays. At the moment there are about 2000 WWOOFers and 600 families and over 350 hosts subscribed to the network.

Annie King confirms the number of volunteers and hosts has been increasing in recent years. “There is a stronger interest in people growing their own vegetables and having their own garden”, she states. “I think organic is recognised far more widely as being a healthy alternative to eating mass produced food,” continues Annie.

Mutsuki and other WWOOFers, Photo: Salomee Lacoste

The network doesn’t want to be an exclusive experience only for people who are travelling. “We are trying to encourage Irish people to WWOOF in their own country,” says Annie. The organisation has visited the Dublin Institute of Technology to encourage students to go engage with WWOOFing on the weekend or on their holidays. The manager of WWOOF Ireland stresses the importance of learning how domestic food is produced within the country. “It is not just about travelling and going abroad really,” continued Annie. She is convinced that the organisation has received more recognition in the last couple of years and that the promotion of sustainable living and organic growing is increasing world wide.

Mutsuki Ito found WWOOFing a good way of meeting people and improving his language skills. “My host didn’t have an internet connection so there was no choice but talking with people,” says Mustuki with a bright smile; “Most importantly, I met a French girl there.” His next stop for WWOOFing is going to be in Italy over the summer before he goes back to Japan. He chose Italy because he loves pasta. “I just want to try the real taste and learn how to cook it properly,” explains Mutsuki. But maybe he will change his mind look for an organic farm in France. WWOOF is everywhere.

Interview WWOOF Ireland by Tgold on Mixcloud

Gone to the racing dogs

Greyhound Racing in Ireland by Tgold on Mixcloud

Dog racing is still very popular in Ireland. This documentary looks at the enthusiastic side of betting, the art of breeding and what happens with the racers once they are too old to run any longer. Many of the old Greyhounds are brought abroad for re-homing. Pro Animale is an organisation that is based in Germany and Ireland what takes care of old or homeless animals. The documentary takes you to the Greyhound sanctuary Avalon in Woodford into the big farming house that is only occupied by jumping and barking dogs which are going to stay there until the end of their life.