What does it mean to be a Transition Town?

What does it mean to be a Transition Town?

Many people are asking this question. Many cities, towns, peninsulas; even islands around the world are declaring themselves to be “Transition Initiatives”. They know that there is hope in dealing with an uncertain future if communities  work together in building resilience and self-reliance as the world necessarily moves towards using much less fossil fuel.

These may seem empty words but there is now a film which brings meaning to them by showing some of the many ways in which groups of people around the world are working on this process.

Transition Helston and District will show this film, called “In Transition” on November 10th at 7.30pm at Helston Community College. The cost will be a nominal £1 on the door to go towards the price of the film.

Come along and watch the film and ask our local “Transitioners” what is  involved in  moving from oil dependence to local resilience.

Contact:

John Marshall

Transition Helston and District

Tel: 07554 178 034


The Cornish diet campaign

cornish-diet

As a part of a ‘Living Communities’ theme, the Cornish Diet campaign calls for 80% of all food served on Cornwall Council owned or run premises to come from Cornwall by 2012. This would include a clear long-term development path so that growers and producers can find and access potential future markets in the public sector.

The campaign is being spearheaded by Joanie Willett, the Mebyon Kernow prospective parliamentary candidate for North Cornwall. She said:

“A lot of emphasis has been placed on getting individuals to buy locally, but it’s time that the public sector got on board too. Cornwall Council is ideally placed to lead the way. All schools and Council offices should source their food from Cornwall. We want a commitment from Cornwall Council that they will do this by 2012.”

There is an online petition available to download here

Sprouted seeds – probably the most nutritous food on Earth.

They require no sunlight, no soil and no fertiliser to grow and take a matter of days to produce one of the most nutritious foods on the planet weight for weight. With such amazing health credentials you’d think world governments would be shouting their qualities from the rooftops – but hey, that’s politics for you.

Seeds and pulses are already considered a very healthy addition to your diet but to cook them in boiling water rather than soaking and sprouting them is to loose out on the extra benefits available from mother nature.

For example, a grain of wheat, increases its vitamin E content 300% after only 2 days of growth and the B2 vitamin riboflavin jumps from 13 milligrams to 54 mg in the sprout. In general, b vitamins can increase 300% to 1400% depending on the variety.

Before a seed, bean or nut has been sprouted it contains enzyme inhibitors; these enzyme inhibitors prevent the seed bean or nut from growing. The unsprouted seeds, beans and nuts when eaten are hard to digest as the enzyme inhibitors hinder our own bodies enzymes from digesting the nut / seed / bean. Sprouting de-activates the enzyme inhibitors present in the seed nut or bean and makes it easier for our body to digest the seed nut or bean. Because sprouting makes it easier for our bodies to digest the food we are able to gain more nutritional value from the sprouted food when compared to the same food in unsprouted form.

While the taste and flavour may take a little getting used to for the average western diet consumer the health benefits of sprouted seeds are leaps and bounds ahead of just about any other food. Why buy expensive vitamin and mineral supliments when a handful or two of sprouts added to your salad not only give a far more natural alternative to pills and tablets but also offer the additional benefits of a multitude of live enzymes, a necessity to food assimilation that the body struggles to produce as it ages.

Sprouts contain both vitamins, minerals, proteins and fiber, as an example Alfafa sprouts contain iron, magnesium, all 8 of the essential amino-acids, chlorophyll, vitamin A, vitamin B2, vitamin C, vitamin D, fibre and more….

In this day and age of processed and convenience foods it is of great comfort that sprouts do not contain any artificially added chemicals, additives, preservatives, E numbers etc. Sprouts are eaten in their natural form, when a sprout is at its optimal growth point it simply needs to be rinsed in water to make it ready for eating. This means that sprouts are a valuable toxin free food source that even uses its own stored energy to complete the process.

The most common types of sprouts include: Mung, Aduki, Alfalfa, Radish, Sunflower, Beetroot, Broccoli, Cabbage, Carrot, Leek.



Householders exploit loophole in light bulb ban.

Householders are set to defy a law banning “old fashioned” light bulbs by exploiting a loophole in new European legislation.

From September 1, incandescent bulbs are outlawed from being imported to EU countries, to cut carbon dioxide emissions.

However the legislation only refers to “household lamps” and the Department for the Environment, Food and Rural Affairs (Defra) has no power to ban the import or sale of the bulbs for “industrial use”, which will still be available from specialists.

Full article from The Telegraph here >>>

A Public Trial of the ‘Evidence’ of Global Warming Fears.

By Marc Morano –  Climate Depot

The U.S. Chamber of Commerce has shocked the global warming debate by its formal call to hold a public global warming trial to decide on the “evidence” that mankind is driving a climate catastrophe. The Chamber seeks to have a complete trial “complete with witnesses, cross-examinations and a judge who would rule, essentially, on whether humans are warming the planet to dangerous effect.” Some are referring to the potential for a global warming trial as the “U.S. Chamber of Commerce wanting to put AGW (anthropogenic global warming) creationism on trial.”


Full article..

Green Woodworking – one day course at Plan-it Earth

wood

Green Woodworking – one day course at Plan-it Earth, Sancreed, Nr Penzance

Saturday September 5th
A one day introduction to this ancient craft involving instruction on the use of simple tools such as axes, adzes and blades so that participants can try their hand at making functional items (such as seats, fencing, kitchen implements, walking sticks or garden tools) or get creative!
With local craftsman David Hearle £30

For more information and to book:
Contact Plan-it Earth Environmental Education Project at Sancreed
www.plan-itearth.org.uk
enquiries@plan-itearth.org.uk
tel. 01736 810 660

Watch slideshow of the Fair for the Future event hosted by Plan-it-Earth


European Court Ruling spells an end to water fluoridation.

Report  from the UK Council Against Water Fluoridation

“Fluoridated water must be treated as a medicine, and cannot be used to prepare foods. That is the decision of the European Court of Justice, in a landmark case dealing with the classification and regulation of ‘functional drinks’ in member states of the European Community. (HLH Warenvertriebs and Orthica (Joined Cases C-211/03, C-299/03, C-316/03 and C-318/03) 9 June 2005)

Functional drinks are those products that have two different purposes – for example, nutrition and exerting a positive effect on some medical condition. They include ‘near-water drinks with added minerals’ and, in view of the properties claimed for fluoridated water by fluoride advocates, it must be classified as a ‘funtional food’, and therefore falls within the scope of the relevant legislation. Continue reading

STIG Press Release MAY 2009

STIG PRESS RELEASE MAY 2009

A DECENTRALISED AND SUSTAINABLE WASTE STRATEGY NEEDED FOR CORNWALL.

In recent months, some people have tried to suggest that the only choice for waste management in Cornwall is between landfill or incineration.

This misrepresentation has led to claims of crippling costs to taxpayers when the incinerator was refused planning permission.

This is not the case – there are other modern, clean and proven technologies for waste treatment such as anaerobic digestion and autoclave separation which would benefit the Cornish economy and the local environment, as well as providing far more jobs than the rejected incinerator ever would.

They could be up and running before 2012, which was the earliest the incinerator would have been operational.

In reality, there is a cost neutral window of opportunity that could allow Cornwall to opt for the best of technologies, instead of the worst, and make a profit.

A new solution to Cornwall’s waste needs to be found, as a matter of urgency.

STIG is already working with others, including Cornwall Sustainable Waste Network, Transition Cornwall Network and Enough is Enough campaigners, towards this end

Together we are determined that community will not be set against community in a manufactured contest between landfill and incineration. There is a better, fairer

way forward.

We hope that the new Council will protect and enhance Cornwall’s environment for the future, so STIG will be asking all councillors elected in June to work with local communities towards a decentralised and sustainable Waste Strategy for Cornwall which excludes Incineration and moves away from Landfill

Meanwhile STIG has written to ALL Council Candidates asking for their support in making this a priority, if elected.

Patricia Blanchard

STIG Secretary

pat@st-ig.co.uk

Wild Cornish applemint sauce.

Bude Meadows Touring Park, Bude, North Cornwall

Bude Meadows - a very well thought out touring park.

While staying at Bude Meadows Touring Park in the FTI Bus we walked the mile to Widemouth Bay up a country lane and foraged some fresh Cornish apple mint. Apple mint has a softer fluffier leaf than most of the mint family and whole leaves can be added straight to pot of black or green tea or eaten straight of the plant as a delightful mouth freshener.

Wild Cornish apple mint.

Wild Cornish apple mint.

Apple mint sauce.

1. Separate the upper most leaves from the stems (lower leaves tend to be tougher and dry).

2. Finely chop the leaves with small amount of granulated sugar , this helps break the leaves down and releases more of the flavour.

3. Mix chopped leaves with teaspoon of honey, a small amount of boiling water then add vinegar.

4. Store in an airtight jar in the fridge.

When using the sauce dilute with more vinegar of your choice.

Wild Cornish apple mint sauce.

Wild Cornish apple mint sauce.

Half a carrier bag of picked leaves made about 3 large  jars of sauce.

Took this photo in the field next to where the apple mint was growing, but decided against any further foraging!

Applemint and lamb.

"Leave that mint alone!"

More photos from the area here.