Wow, it's January, already. After an bit of a lay off, lets put it down to the excesses of modern Western culture, it's time to knuckle down and get re-focused on what really matters. That's permaculture and feeding ourselves, so hoping to have a productive year of posting... you never know i may even get a guest post here or there in 2011.
1. Consider your impact on each of the three water cycles. Try to determine your level of involvement, use and dependence on each. How do you currently collect and use water in the home and out of doors? What can you do to minimise your water usage and reduce the levels of contaminants entering each of the three systems? How will you increase the number of uses of your water before losing it from your system? Do you purify your waste water before returning it to the environment? If so, how? If not, who does?
In our current setup we collect very little water outside of the primary resource which is being supplied by the local utility company Southern Water. In the home we use water for the obvious, cooking, cleaning (both the dishes and our clothes), washing ourselves (we use shower or sink depending upon how dirty!), washing hands and cleaning teeth. Our garden is the recipient of quite a bit of water as it houses a lot of our food. We currently have but are hoping to expand our water collection ability from one down-pipe water butt to multiple butts or maybe even, if funds allow a semi-buried larger water collection device.
We try to reduce our water usage in a number of common ways; we take showers versus baths and never leave the taps running when doing anything in the sink (shaving, teeth-brushing, dish-washing), adding devices like “hippos” to the toilet cistern to reduce the amount of clean drinkable water that is used with each flush. We water our garden plants at night to minimise water evaporation loss and only ever use the contents of our water butt. Obviously, we can properly mulch our plants so that their water retention is better in the first place, ensuring that the majority of our planting is perennial species as these will use existing water more effectively with their more extensive root systems. Swales have also helped to reduce the need for watering of our plants allowing the water to remain in place and seep down deeper then it normally would.
There are a few ways which we can increase the uses of water that goes through our “system”. We could be using more of the grey water (from washing machine, shower etc) to use on our garden making sure to watch the sodium build up from this water source. At the bottom of our site we could create an informal reed bed that would make good use of this grey water, allowing us to cultivate the reeds and use them as mulch. Or we could even think about a more extensive reed bed filtration system that would return the water from a raw sewage or grey water state into a more filtered state before returning it to the water cycle. The key thing is that we need to be thinking not just about our own needs but that of the water cycle itself and the other people and non-humans that use the water further along the cycle.
We currently don’t filter our water before returning it to the system and on investigation we were disappointed to find the following information from Southern Water, our utility company that supplies our water, on what it does to the water. In summary the water leaving us in the form of grey water and raw sewage is all combined, passes through a gridded piece of metal to remove most of the larger detritus the remaining liquid is simply piped out to sea.
http://www.brightonbusiness.co.uk/secure/assets/BrightonandHoveSummary.pdf
Tuesday, 18 January 2011
Tuesday, 16 November 2010
Seasonal Foods - November
Almost through the whole year of seasonal foods, hope you've all managed to identify recipes to use the bounty of the seasons. This months collection is no less impressive.
November Vegetables
Artichoke, beetroot, butternut squash, celeriac, celery, chicory, chillies, horseradish, jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes,
pumpkin, salsify, shallots, swede, turnips, watercress
November Fruit
Apples, elderberries, medlars, pears, quince
November Seafood
Brill, clams, coley, conger eel, crab, eel, haddock, halibut, hake, john dory, lemon sole, lobster, monkfish, mussels, oysters, plaice, pollack, scallops, sea bass, sea bream, skate, squid, turbot, winkles
Bon appetit!
November Vegetables
Artichoke, beetroot, butternut squash, celeriac, celery, chicory, chillies, horseradish, jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes,
pumpkin, salsify, shallots, swede, turnips, watercress
November Fruit
Apples, elderberries, medlars, pears, quince
November Seafood
Brill, clams, coley, conger eel, crab, eel, haddock, halibut, hake, john dory, lemon sole, lobster, monkfish, mussels, oysters, plaice, pollack, scallops, sea bass, sea bream, skate, squid, turbot, winkles
Bon appetit!
Wednesday, 20 October 2010
Seasonal Foods - October
Well it's still well mild here in the UK, with the occassional threat of a frost so there's no excuse to not get outside and keep harvesting the lovely produce that we have in the ground. My garden is almost empty now of the foodstuff from this growing season, we've not made decisions on over-winter crop with the exception of leeks that have been in the ground for what seems like eternity... but there's a tangent that I like to find, back to seasonal stuff, keep your seasonal recipes coming in please and remember to eat local, eat seasonal.
October Vegetables
Artichoke, beetroot, broccoli, butternut squash, carrots, celeriac, celery, chillies, fennel, horseradish, kale, kohlrabi, leeks, marrow, onions, parsnips, potatoes, pumpkin, swede, turnips, watercressbrussels sprouts, chicory, cucumber, garlic, jerusalem artichoke, lettuces & salad leaves, peppers, radishes, rocket, runner beans, salsify, shallots, spinach, spring onions, sweetcorn
October Seafood
Brill, clams, coley, conger eel, crab, grey mullet, haddock, halibut, hake, john dory, lemon sole, lobster, mackerel, monkfish, mussels, oysters, plaice, pollack, prawns, scallops, sea bass, sea bream, skate, squid, turbot, winkles
October Vegetables
Artichoke, beetroot, broccoli, butternut squash, carrots, celeriac, celery, chillies, fennel, horseradish, kale, kohlrabi, leeks, marrow, onions, parsnips, potatoes, pumpkin, swede, turnips, watercressbrussels sprouts, chicory, cucumber, garlic, jerusalem artichoke, lettuces & salad leaves, peppers, radishes, rocket, runner beans, salsify, shallots, spinach, spring onions, sweetcorn
October Fruit
Apples, bilberries, elderberries, medlars, pears, quince, tomatoes
October Seafood
Brill, clams, coley, conger eel, crab, grey mullet, haddock, halibut, hake, john dory, lemon sole, lobster, mackerel, monkfish, mussels, oysters, plaice, pollack, prawns, scallops, sea bass, sea bream, skate, squid, turbot, winkles
Tuesday, 19 October 2010
October Harvest
So we went to tidy up the allotment this weekend and whilst up there decided to pull the carrots up... bloody hell there were a lot. This picture isn't even half of them, and let me tell you, they were delicious :~) Kudos to Shandy P for setting up this wheel of carrots, he thought it might look good, the closet artisan that he is!
Forests & Trees
Once more to satisfy an element of Care of People ethic of my permaculture course, I share with you all the latest assignment, Forests & Trees. All I ask of you is to consider the questions, consider your locality and think about the application of sustainable ideas to the natural world.
1. Consider the native forest on your site or in your area if your site does not have forest already on it. Some native species will potentially be of direct benefit to you. Think of ways to use native species from the forest (both plant and animal). Identify species that could be used for human consumption, animal consumption, fuel and structural uses.
The species that we have listed below are not all necessarily found at our site, but are native to Sussex chalk soils. We have included shrubs and understory too as they play an important part in providing foodstuffs for both human and animal consumption.
Trees
• Ash makes a very good fuel which can burn even before it is dried; it was often coppiced for this reason.
• Pedunculate Oak (English Oak) is renowned for its strong timber and is used in construction of buildings, boats and furniture. In our environment it plays a key role in providing a habitat for a diverse range of insect, birds and mammals. Its fruit (acorn) is a favourite of pigs and squirrels.
• Beech is a popular choice for fencing, when coppiced it can be incorporated into hedges and can also be used for fire wood although unlike the Ash, needs to be dried out before it can be burnt.
• Field Maple can be used for fuel and like other maple varieties can be tapped for its sweet sap.
• Hornbeam is a particularly hard wood which means it is pretty difficult to work and thus only used for smaller purposes like cogs, yokes and mallets. It can burn particularly hot due to its hardness which lends itself to smelting.
• Spindle Tree has a brightly-coloured fruit which is provides food for birds.
• Holly provides not only a reasonable windbreak for property, but also a reasonably safe habitat for birds and small mammals. The ubiquitous holly berry provides winter food for these creatures too.
• Gean (wild cherry) is primarily used as a furniture wood, although in years gone past apparently it was sought after by smokers who would fashion their pipes from Gean. The fruit is hugely attractive to birds.
• Goat Willow primarily used due to their pliant stems to make baskets or other such wicker-type products.
• Whitebeam another hardwood that can be used again for tool handles, the berries provide food for birds.
• Rowan provides berries which can be made into jams or jellies which, according to some culinary sites, is an excellent accompaniment to game.
• Yew can be a tricky plant as much of it, in any condition is toxic. The fruit is partially edible so birds can enjoy it and receives an occasional mention as ideal for Longbows!
Shrubs
• Common Dogwood provide berries for both birds and mammals, which is said to be preferred over “human” fruit meaning it is a sensible choice for planting amongst orchard and soft-fruit plants.
• Hazel beloved by my brother and I, provides a number of uses. Due to its flexibility it can be twisted or even knotted and turned into natural structures or fences, baskets or furniture. The nuts are edible and are often taken by mammals.
• Hawthorn the fruit or haw is edible and can be used in jellies and jams as well as in some herbal remedies too.
• Ivy provides a dense evergreen shelter as well as providing food and grazing to insects, birds and deer.
• Privet offers shelter as a semi-evergreen plant throughout the year to birds and small mammals
• Blackthorn fruit is similar in size and use to plums, but is commonly turned into Sloe Gin here.
• Bramble produces the delicious blackberry which is awesomely tasty, but also plays an important role in providing food to insects and birds.
• Elder berries are edible by both human and animal alike; the flower heads can also be used to make infusions or yummy wine. All parts of the plant have medicinal properties and can be used to treat flu-like symptoms.
2. What influences currently threaten the native forests of your region? You may wish to think in terms of competition for the space occupied by forest, excessive harvesting of forest resources, pollution etc.
Sussex is one of the most wooded counties in the whole of Britain, with the Weald (a section of Sussex) containing the greatest woodland cover. According to Sussex Biodiversity Partnership the major threats to Sussex woodland are;
• Development (domestic and commercial, one assumes) resulting in woodland loss and fragmentation.
• Inappropriate management, which again I can only assume means deforestation (?).
• Excessive deer browsing which can result in changes to species composition and simplification of woodland structure.
• Climate change, which could put certain woodland types, like Beech, at risk.
• Agricultural intensification including, reseeding, ploughing and use of fertilisers.
(http://www.biodiversitysussex.org/habitats/woodland)
The UK being the size it is, supporting the population it has (approximately 60 million) will always threaten native forests; especially when you consider that the timber in ancient woodlands is sort after as a strong & reliable building material, as well as occupying space that could be used for domestic and commercial purposes. It is only the continued work by groups like National Trust, English Heritage and the Sussex Woodland Trust, and a well lobbied council like West Sussex or East Sussex County Council that protects what we currently have.
3. Do you think that a ‘sustainable’ harvest of materials from the native forests in your region is possible? If so, under what conditions?
A Sustainable harvest of materials is absolutely possible in this area. The local area provides a sustainable market in firewood of differing qualities and types, although we have not tested each of the following sites claims of sustainability:
http://www.fromthewood.com/firewood.html
http://www.heritageconservation.biz/
http://www.logskentandsussex.co.uk/
http://www.nef.org.uk/logpile/
http://www.woodnet.org.uk/woodlots/About%20WoodLots.htm
http://www.ajscrafts.co.uk/common/home.aspx
http://www.westsussex.gov.uk/leisure/explore_west_sussex/wildlife_and_landscape/trees_woodlands_and_hedgerows/wood_fuel.aspx
Furthermore you can find suppliers of all things wood locally, for construction or for building furniture which also claim use of sustainable wood supplies:
http://www.greenwoodcraftsman.co.uk/richswebsite/about.html
http://www.englishhurdle.com/page2.htm
http://www.sussextrugs.com/about_us/about_us.html
http://www.traditionalboundaries.com/about/
http://www.robswoodlands.co.uk/products.htm
Our point being that the knowledge, the motivation and the market for sustainably managed woodlands is widespread in the Sussex area, but as with all things in modern western civilization, education is all important. People need to be provided information about the importance of a sustainable approach to woodland management and tree use. They need to know that trees can be used for modern purposes in a sane and “green” manner and that one of the best methods of conservation is robust sustainability!
1. Consider the native forest on your site or in your area if your site does not have forest already on it. Some native species will potentially be of direct benefit to you. Think of ways to use native species from the forest (both plant and animal). Identify species that could be used for human consumption, animal consumption, fuel and structural uses.
The species that we have listed below are not all necessarily found at our site, but are native to Sussex chalk soils. We have included shrubs and understory too as they play an important part in providing foodstuffs for both human and animal consumption.
Trees
• Ash makes a very good fuel which can burn even before it is dried; it was often coppiced for this reason.
• Pedunculate Oak (English Oak) is renowned for its strong timber and is used in construction of buildings, boats and furniture. In our environment it plays a key role in providing a habitat for a diverse range of insect, birds and mammals. Its fruit (acorn) is a favourite of pigs and squirrels.
• Beech is a popular choice for fencing, when coppiced it can be incorporated into hedges and can also be used for fire wood although unlike the Ash, needs to be dried out before it can be burnt.
• Field Maple can be used for fuel and like other maple varieties can be tapped for its sweet sap.
• Hornbeam is a particularly hard wood which means it is pretty difficult to work and thus only used for smaller purposes like cogs, yokes and mallets. It can burn particularly hot due to its hardness which lends itself to smelting.
• Spindle Tree has a brightly-coloured fruit which is provides food for birds.
• Holly provides not only a reasonable windbreak for property, but also a reasonably safe habitat for birds and small mammals. The ubiquitous holly berry provides winter food for these creatures too.
• Gean (wild cherry) is primarily used as a furniture wood, although in years gone past apparently it was sought after by smokers who would fashion their pipes from Gean. The fruit is hugely attractive to birds.
• Goat Willow primarily used due to their pliant stems to make baskets or other such wicker-type products.
• Whitebeam another hardwood that can be used again for tool handles, the berries provide food for birds.
• Rowan provides berries which can be made into jams or jellies which, according to some culinary sites, is an excellent accompaniment to game.
• Yew can be a tricky plant as much of it, in any condition is toxic. The fruit is partially edible so birds can enjoy it and receives an occasional mention as ideal for Longbows!
Shrubs
• Common Dogwood provide berries for both birds and mammals, which is said to be preferred over “human” fruit meaning it is a sensible choice for planting amongst orchard and soft-fruit plants.
• Hazel beloved by my brother and I, provides a number of uses. Due to its flexibility it can be twisted or even knotted and turned into natural structures or fences, baskets or furniture. The nuts are edible and are often taken by mammals.
• Hawthorn the fruit or haw is edible and can be used in jellies and jams as well as in some herbal remedies too.
• Ivy provides a dense evergreen shelter as well as providing food and grazing to insects, birds and deer.
• Privet offers shelter as a semi-evergreen plant throughout the year to birds and small mammals
• Blackthorn fruit is similar in size and use to plums, but is commonly turned into Sloe Gin here.
• Bramble produces the delicious blackberry which is awesomely tasty, but also plays an important role in providing food to insects and birds.
• Elder berries are edible by both human and animal alike; the flower heads can also be used to make infusions or yummy wine. All parts of the plant have medicinal properties and can be used to treat flu-like symptoms.
2. What influences currently threaten the native forests of your region? You may wish to think in terms of competition for the space occupied by forest, excessive harvesting of forest resources, pollution etc.
Sussex is one of the most wooded counties in the whole of Britain, with the Weald (a section of Sussex) containing the greatest woodland cover. According to Sussex Biodiversity Partnership the major threats to Sussex woodland are;
• Development (domestic and commercial, one assumes) resulting in woodland loss and fragmentation.
• Inappropriate management, which again I can only assume means deforestation (?).
• Excessive deer browsing which can result in changes to species composition and simplification of woodland structure.
• Climate change, which could put certain woodland types, like Beech, at risk.
• Agricultural intensification including, reseeding, ploughing and use of fertilisers.
(http://www.biodiversitysussex.org/habitats/woodland)
The UK being the size it is, supporting the population it has (approximately 60 million) will always threaten native forests; especially when you consider that the timber in ancient woodlands is sort after as a strong & reliable building material, as well as occupying space that could be used for domestic and commercial purposes. It is only the continued work by groups like National Trust, English Heritage and the Sussex Woodland Trust, and a well lobbied council like West Sussex or East Sussex County Council that protects what we currently have.
3. Do you think that a ‘sustainable’ harvest of materials from the native forests in your region is possible? If so, under what conditions?
A Sustainable harvest of materials is absolutely possible in this area. The local area provides a sustainable market in firewood of differing qualities and types, although we have not tested each of the following sites claims of sustainability:
http://www.fromthewood.com/firewood.html
http://www.heritageconservation.biz/
http://www.logskentandsussex.co.uk/
http://www.nef.org.uk/logpile/
http://www.woodnet.org.uk/woodlots/About%20WoodLots.htm
http://www.ajscrafts.co.uk/common/home.aspx
http://www.westsussex.gov.uk/leisure/explore_west_sussex/wildlife_and_landscape/trees_woodlands_and_hedgerows/wood_fuel.aspx
Furthermore you can find suppliers of all things wood locally, for construction or for building furniture which also claim use of sustainable wood supplies:
http://www.greenwoodcraftsman.co.uk/richswebsite/about.html
http://www.englishhurdle.com/page2.htm
http://www.sussextrugs.com/about_us/about_us.html
http://www.traditionalboundaries.com/about/
http://www.robswoodlands.co.uk/products.htm
Our point being that the knowledge, the motivation and the market for sustainably managed woodlands is widespread in the Sussex area, but as with all things in modern western civilization, education is all important. People need to be provided information about the importance of a sustainable approach to woodland management and tree use. They need to know that trees can be used for modern purposes in a sane and “green” manner and that one of the best methods of conservation is robust sustainability!
Monday, 27 September 2010
Bumper Chilli Crop
As promised here are pictures of the variety of chillis we grew this year. Having a greenhouse has been an absolute godsend, meaning that the fruit had plenty of opportunity to get big and juicy.
My chillis!
Friday, 24 September 2010
Seasonal Recipe
So, we collected literally dozens of apples from our tree last weekend, and everyone knows that the best way to eat apples is with oodles of sugar as part of a weight-loss programme?! NOT!
The Fairer Palmer has provided her very own recipe for Apple Crisp (American Apple Crumble). Here you go... enjoy.
Ingredients for filling
400g/1lb apples, peeled, cored and cut into 1cm/½in pieces
50g/2oz unrefined brown sugar
1 tbsp plain flour
1 tsp of ground cinnamon
Ingredients for topping
1/4 cup (50 grams) granulated white sugar
1/2 cup (65 grams) all purpose flour
1/4 cup (55 grams) light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg (optional)
1/8 teaspoon salt
6 tablespoons (84 grams) cold unsalted butter, cut into pieces
1/3 cup (30 grams) old-fashioned rolled oats
1/3 cup (40 grams) chopped walnuts (optional)
Apple Crisp: Preheat oven to 190 degrees C (375 degrees F) and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. Set aside.
For Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.
For Filling: Place the apple chunks in a large bowl. mix in sugar, flour and cinnamon being carfull not to break up the apples. Transfer to your prepared baking dish Spread the topping evenly over the apples.
Bake for approximately 30-40 minutes or until bubbly, and the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.
Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.
The Fairer Palmer has provided her very own recipe for Apple Crisp (American Apple Crumble). Here you go... enjoy.
Ingredients for filling
400g/1lb apples, peeled, cored and cut into 1cm/½in pieces
50g/2oz unrefined brown sugar
1 tbsp plain flour
1 tsp of ground cinnamon
Ingredients for topping
1/4 cup (50 grams) granulated white sugar
1/2 cup (65 grams) all purpose flour
1/4 cup (55 grams) light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg (optional)
1/8 teaspoon salt
6 tablespoons (84 grams) cold unsalted butter, cut into pieces
1/3 cup (30 grams) old-fashioned rolled oats
1/3 cup (40 grams) chopped walnuts (optional)
Apple Crisp: Preheat oven to 190 degrees C (375 degrees F) and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. Set aside.
For Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.
For Filling: Place the apple chunks in a large bowl. mix in sugar, flour and cinnamon being carfull not to break up the apples. Transfer to your prepared baking dish Spread the topping evenly over the apples.
Bake for approximately 30-40 minutes or until bubbly, and the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.
Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.
Thursday, 23 September 2010
Seasonal Foods - September
Harvest Month... plenty to gather and plenty to eat, i will post some images later this week of appales pears and chilli peppers that were harvested this month by the Palmer's fair hands. This month gorge yourself on the following sumptuous offerings.
September Vegetables
Artichoke, aubergine, beetroot, broccoli, butternut squash, carrots, celery, chillies, courgettes, cucumber, fennel, garlic, horseradish, kale, kohlrabi, leeks, lettuces & salad leaves, mangetout, marrow, onions, peppers, potatoes, radishes, rocket, sweetcorn, watercress.
September Fruit
Apples, bilberries, blackberries, blueberries, damsons, pears, plums, raspberries, tomatoes.
September Seafood
Clams, cod, crab, grey mullet, haddock, halibut, john dory, lemon sole, lobster, mackerel, monkfish, pilchard, pollack, plaice, prawns, scallops, sea bass, sea bream, shrimp, squid, turbot, winkles
Images to follow :~)
September Vegetables
Artichoke, aubergine, beetroot, broccoli, butternut squash, carrots, celery, chillies, courgettes, cucumber, fennel, garlic, horseradish, kale, kohlrabi, leeks, lettuces & salad leaves, mangetout, marrow, onions, peppers, potatoes, radishes, rocket, sweetcorn, watercress.
September Fruit
Apples, bilberries, blackberries, blueberries, damsons, pears, plums, raspberries, tomatoes.
September Seafood
Clams, cod, crab, grey mullet, haddock, halibut, john dory, lemon sole, lobster, mackerel, monkfish, pilchard, pollack, plaice, prawns, scallops, sea bass, sea bream, shrimp, squid, turbot, winkles
Images to follow :~)
Appropriate Energy Saving Technology
This should give you all pause to think about what technologies you currently use and whether you could move from Priority 3 fuels to Priority 1 & 2 fuels. If you want to view our table you will need to click on the images. I've yet to work out how to copy and paste tables into Blogger... if it's possible at all!
1. Consider the energy you use in your activities and the sources from where it comes. Create a table similar to the one below and fill in the appropriate information. Identify strategies for using more priority one sources of energy and fewer priority two and priority three sources based on behaviour, design and technology considerations.
As discussed in previous assignments, we are keen to trial any “green” technologies in order to find our best fit. Due to the fact that the site is YET to have a building put on it, it makes for an attractive, experimental location for all manner of Priority one technologies. If properly planned the need for Priority 3 sources can be minimised. The site is currently off the grid, but this is probably temporary and realistically the technologies we select will offer a means of reducing our dependence on the grid.
1. Consider the energy you use in your activities and the sources from where it comes. Create a table similar to the one below and fill in the appropriate information. Identify strategies for using more priority one sources of energy and fewer priority two and priority three sources based on behaviour, design and technology considerations.
As discussed in previous assignments, we are keen to trial any “green” technologies in order to find our best fit. Due to the fact that the site is YET to have a building put on it, it makes for an attractive, experimental location for all manner of Priority one technologies. If properly planned the need for Priority 3 sources can be minimised. The site is currently off the grid, but this is probably temporary and realistically the technologies we select will offer a means of reducing our dependence on the grid.
Friday, 10 September 2010
Wake up!
Back in my more innocent days, when I was trolling through the information available about the future of life on earth, I emailed Ernest Partridge following an article i had read by him, asking the simple question; "Is this as bad as it gets?" He kindly responded that he believed it would get a lot worse, a lot, lot worse, before we collectively woke from our slumber and acted in our best interests... at last!
I paraphrase as it was some time ago, but it appears from Ernests most recent writings that we still haven't gotten to the stage where we all wake up. For fucks sake, people better wake up soon!
"Are we, like the fruit flies in the bottle, predestined to meet a horrible fate due to forces beyond our control – beyond our control because we cannot overcome the blind economic interests which dominate our political processes and which own the mass media that misinforms the public?"
http://www.informationclearinghouse.info/article26331.htm
I paraphrase as it was some time ago, but it appears from Ernests most recent writings that we still haven't gotten to the stage where we all wake up. For fucks sake, people better wake up soon!
"Are we, like the fruit flies in the bottle, predestined to meet a horrible fate due to forces beyond our control – beyond our control because we cannot overcome the blind economic interests which dominate our political processes and which own the mass media that misinforms the public?"
http://www.informationclearinghouse.info/article26331.htm
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