Category Archives: Gardening

Environmentalism, Food, Gardening, Nature, Nature Spirituality, Nature Writing, Plants, Seasons, Sustainability

Green Tomatoes Are the Reason For the Season

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Note: This was first published on No Unsacred Place around 2012-ish, which went defunct a few years ago (RIP–it was a good site). Then it was on Paths Through the Forests, but I split from Patheos a couple of years ago due to philosophical differences with their new ownership. As they have not honored my request to have my writing taken down, and I don’t want to direct more traffic to them, I am slowly reproducing my work from there here. That way if I want to share this post with someone it will come from my site and not theirs. Please help me by sharing this link around–thank you!

Late Autumn is a very special time for me. Yes, Samhain has come and gone, and the air gets colder, and it’s time to toss extra blankets on the bed. But what really gets me excited is green tomato soup.

I am an urban gardener. Sadly, I am not fortunate enough to be able to rent, let alone own, a house here in the middle of Portland. But I don’t need to in order to grow things. Since I moved here, I have put in a small vegetable garden every year, no matter where I’ve lived. This year was the most challenging, since all I had was a small porch, about thirty inches by six feet. But I stuffed it with containers of herbs and carrots—and tomatoes.

Tomatoes are the ultimate example to me of locavorism and why it’s important. Like most Americans, I grew up with grocery stores that had all kinds of produce year-round, even in the dead of a Midwestern winter. I didn’t really have a sense of seasons; I just knew that there were some parts of the year where the watermelons didn’t taste quite as good.

It wasn’t until I read Barbara Kingsolver’s Animal, Vegetable, Miracle: A Year of Food Life that it really hit me that food wasn’t always available all the time. I mean, I knew on some level, but when you grow up in a nation where you can get bananas any time of year, you’re in great danger of forgetting where food comes from. This problem is compounded even further when more and more families, due to finances, time restrictions, and even basic accessibility, favor pre-packaged, overly processed “food products” over fresh fruits and veggies and other base ingredients. Farmers may as well as be an alien species for all that many people here are concerned.

And it’s getting worse. I am 33 years old; I grew up in a small Midwestern town, in a household where good food was thankfully abundant. My grandmother and mother both gardened, and salads were common fare. I also grew up around a lot of farms, so I was aware of what cows, pigs and other livestock looked like.

Contrast that with this video from Jamie Oliver’s Food Revolution, where school children from just a year or so ago have trouble identifying tomatoes, among others. (Okay, I would have had trouble with eggplant, too, but tomatoes?)

So I suppose that as I got older and got involved in more sustainability geekery, I saw myself as trying to turn the tide, and maybe balance out some of that lack of understanding and exposure. I started my own garden in every apartment I moved into once I hit the Pacific Northwest in 2006. I learned to use a pressure canner. I tried more recipes from scratch. And I always had tomatoes.

Which is rather odd, since I used to HATE them. Some of it was age, since our tastes literally can shift over time. But until, as an adult, I tried a fresh tomato straight out of my garden after years of only having access to mealy, watery things in the store and restaurants, I was hooked. I’d planted the vines so I could make pizza sauce from scratch, but fresh tomatoes became a favorite snack. And once the weather got too cold and the sun too far south for the tomatoes to ripen (I never got the paper bag and banana trick to work), I made green tomato soup from the last survivors on the vines.This year, there was only one small pot of soup since my little balcony garden didn’t produce very much. But my partner, S., and I had been looking forward to it for the entire year before. The idea for this post came as we were supping on that one single meal, enjoying a rare treat.

That one pot of soup was extra special this year for its scarcity, and each step of creating it was sacred. From the moment I picked the last tomatoes from the vines I’d tended since March, to slicing them up and adding them to the mix, and then taking them into my body to become a part of me–the entire process was a ritual in and of itself, even if no spirits were formally invoked. For that time, I felt myself to be immersed in cycles that I all too often still ignore, an altered state of awareness that, to our species, was not so long ago the norm.

For now, tomatoes are the main reminder to me of the seasonal nature of foods. I’m still admittedly pretty spoiled for choices, and I don’t buy in season as much as I really ought to. I get really busy with work and such, and when it comes time to go to the store I just want to get through there as quickly as I can so I can get back home to whatever writing or art project I’m working on. And it’s really telling, when even someone who’s conscientious of her actions and choices can still slide into these old behaviors.

As an urban pagan, I face the challenges of observing a nature-based and cyclical spiritual path in an environment that often promotes being numbed to those influences. If we are going to make nature-based spirituality relevant to city dwellers as well as more rural people, then we need to not only utilize the tools of agrarian people from long ago, but to accept that we need solutions for a variety of human-created environments and societies and cultures.

As we slide toward Thanksgiving, a lot of my food-based thoughts are on how to maximize things like leftovers to help my household get through the winter. But I am going to do more research to remind myself of what truly is in season right now, and start to alter my grocery habits to reflect that more as much as I’m able. And perhaps more food will become sacred rituals cycling throughout the year, a reminder of the reasons for the seasons.

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Animals, Anthropocentrism, Cosmology, Environmentalism, Fungi, Gardening, Magic, Meaning, Naturalist Paganism, Nature, Nature Spirituality, Nature Writing, Plants, Rituals, Science, Sustainability, Way of the Scavenger, Wonder and Awe

The Magic of Manure

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How’s that for a title?

So over the past couple of years, as I’ve been spending time on a farm on the coast where my art studio is, the level of manure I encounter on a daily basis has increased quite a bit. It started with a parrot, and then an appaloosa, and now here we are with three parrots, two horses, seven sheep, a llama, a quail, ten chickens, and one German shepherd. Most of these technically aren’t mine (except the chickens and the dog) but I get to take care of all of them on a daily basis.

While I get to do the fun things like feeding and exercising and letting the chickens out to play in the pasture, I also have to take care of the inevitable poop. Sometimes this is as simple as cleaning the newspaper out of a parrot cage. However, one of the messiest and most physically demanding tasks is mucking out the horse shelter, which generally involves taking a wheelbarrow or two of manure and old hay each day over to the orchard to be spread on the ground for the benefit of all the plants. Since there’s nothing new and fragile over there, and the grass is pretty hardy, it can age in situ and within a few months it’s a pretty decent fertilizer for the ground.

This makes it more efficient than hauling it to a composting area, and then spreading it out in the orchard. It also maximizes the amount of nutrients going to that particular land. See, since the farm is right on the coast, the soil is sandy. And in fact the orchard is on the berm of an old railroad that used to run all the way up the peninsula along what was the beach a century or so ago. When jetties were put in at the mouth of the river, they stopped the flow of sand along the coast, and it began to back up. This has since added several hundred yards of ground to the west side of the peninsula; pretty much everything west of the barn was covered in water not too long ago.

So the soil has barely had time to even think of a humus layer, let alone build an appreciable layer thereof. The native plants, like shore pine and common foxglove, have evolved to survive on poor soil, and are some of the first plants to move out onto new land once the grasses have had their say for a while. Putting manure on the ground, therefore, significantly speeds up the rate at which organic material accumulates; planting nitrogen-fixing plants like clover helps further.

You’d think I’d hate hauling manure; it’s literally a dirty job (but someone’s gotta do it) and this time of year when everything is soaked with rain the manure picked up out in the pasture is much heavier. But it’s nowhere near as smelly as you might imagine, and moving it around is good exercise. Moreover, I appreciate the effort I’m putting in to take this lovely compost-to-be that our horses have left behind–literally–and use it to improve the soil for cultivation purposes. Especially during winter, when temperatures are cooler, the manure can decay more slowly so that the nutrients aren’t all lost to rapid microbial activity.


The orchard, with fresh manure in the foreground and each row with an increasingly older layer. Notice how vigorously the grass is growing back the longer it’s been sitting there.

How is that not magic? It is literally creating food from waste! No human being could take a wand and wave it an accomplish the same. Yet like photosynthesis and the hydrological cycle, this complicated and necessary ritual goes unnoticed by the majority of people the majority of the time. No wonder I’ve run into so many pagans over the years who complain that the world lacks magic just because we can’t shoot fireballs out of our hands or physically shapeshift or stop a speeding bullet with our thoughts. I think they just aren’t looking hard enough.

As I’ve grown older, I’ve approached the concept of magic not as some supernatural force wherein we can make things happen beyond normal human abilities, but as the supremely complicated chemical reactions that are at the heart of how our precious, fragile, life-giving Earth functions at all levels. My world is absolutely full to bursting with magic, with the ancient solar-systemic forces that cause the Earth to rotate to this day, the transformation of sunlight into the sugars that fuel the entire food web via photosynthesis, and the replication of DNA in countless cells of a myriad of living creatures every moment.

If I were still the sort of pagan to put stock in spells and rites, I might make something of my daily efforts beyond this. And in fact sometimes I do think about things that are bothering me when I am scooping and cleaning the horses’ leavings; it’s a time when my mind wanders anyway. But I remember that time and effort transform all things, and so I can imagine that when I spread the muck over the ground and leave it to biodegrade, I also leave my worries there to be digested and turned into something more positive and fertile. This doesn’t actually remove the things I worry about from my life, and it doesn’t miraculously cure me of my anxiety. It’s a good mental exercise, and a reminder that in many cases I have the ability to bring forth good things out of an otherwise bad situation if I just put enough work and patience into it. But I don’t see it as some magical rite that changes anything outside my own head, though years ago I might have.

Today, there is magic enough in the manure itself, from the time that the horse’s intestines are drawing the last nutrients they can through their permeable membranes to feed hungry cells, to when flies lay the eggs carrying the next generation in the fresh piles, and finally when the whole mess is spread out by wheelbarrow and raked over sandy soil to be made into a buffet for all sorts of tiny creatures without whom the ecosystem would collapse. It is motion, and transformation, and the passing of life-force from one being to another.


Not only grass, but hawksbeard, trailing blackberry and other plants are already finding a place among what will nourish them for generations. The additional nutrients will also host a greater diversity of fungi, bacteria and other tiny beings, as well as insects and other small arthropods, plus the birds and other animals that eat them–and so on.

I am content with this sort of magic, natural and measurable and infinitely replicable–and not at all anthropocentric. Not that I’m entirely uninvolved; I find peace with the change I make in the world by moving nutrients from one place to another so that the second place may be more suitable for fruit and nut trees, and berry vines, and who knows what else? I experience awe and wonder at knowing, at least from a layperson’s view, how this cycle of decay and renewal works, and how it doesn’t even really need my participation to keep doing its thing twenty-four hours a day. I am bringing forth a more fertile micro-reality in accordance with my Will, though with the understanding that there are plenty of factors–weather, unhappy microbes, me having a cold and being unable to move manure that day–that could affect the outcome in spite of my best efforts.

And so, dear reader, there’s a good chance that while you finish this post, I am out on the land with a pitchfork and wheelbarrow, creating fertile magic with the help of microbes and manure.

Did you enjoy this blog post? Consider picking up a copy of my book, Nature Spirituality From the Ground Up! It’s a guide to connecting with your bioregion on both spiritual and practical levels.

Activism, Animals, Anthropocentrism, Bioregion, Cosmology, Death, Environmentalism, Food, Fungi, Gardening, Gratitude, Magic, Meaning, Naturalist Paganism, Nature, Nature Spirituality, Nature Writing, Paganism, Plants, Rituals, Science, Seasons, Sustainability, Way of the Scavenger

Spirits in the Kitchen: Honoring the Remains of Our Food

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[Main photo: rice and cheese stuffed crimini mushrooms, roasted acorn squash and red onion, and sauteed vegetables and mushrooms]

The older I get, the more important food has become to me. For the first quarter century of my life, I couldn’t have cared less about domestic duties. In fact, in my misguided desire to break out of traditional female gender roles, I eschewed anything associated with the household for many years. I remember a friend coming over to visit, and being shocked at how scarce kitchenware was in my home. I was basically living like a stereotypical bachelor(ette).

Then I ended up living with someone who insisted on taking over all the domestic duties as a way of “taking care” of me. Unfortunately, their cooking skills were…less than advertised. After entirely too many pans of cheap chicken thighs or pork chops covered in cream of mushroom soup and then dried to the consistency of shoe leather in the oven, I finally decided to learn to cook in self-defense. I started with my mom’s chili recipe, a piece of comfort food from home. And I found that I loved cooking–the flavors, the alchemy, the transformation of a pile of ingredients and a recipe into something artistic as well as edible.

While I am in no way a professional level cook, and in some ways am still barely competent in the kitchen, I’ve acquired a decent collection of cookbooks and flavor manuals, and I have a much better set of utensils. After years of gardening and foraging and preserving plants, and even raising and slaughtering my own meat, I also have gained a much deeper appreciation for the quality of the ingredients I use. I can’t always afford the pasture-raised meat, but I try to have a bottle of genuine olive oil no matter the recipe. (Costco has become one of my greatest resources.)

One thing that has always been central to my cuisine, even from the start, was respect for the animals, plants and fungi I was about to consume. We literally are what we eat. The vast majority of the molecules in my body came from something I ate or drank, and every time I sit down to a meal or a snack I am aware that part of what I am about to enjoy is going to become a long-term part of my body. After all, I’m only borrowing it temporarily before it gets returned to the ecosystem, so I should be appreciative of those recently deceased whose remains are actively being recycled by my digestive system.

Why is this awareness important?

–Connection with nature on a spiritual level: My paganism has always been nature-based, even if the exact interpretation thereof has evolved over time. As a naturalist pagan, I don’t invest myself in supernatural concepts–even the idea of spirits, to me, is something that I don’t actively try to prove literally. Instead, my path is firmly rooted in the idea that I am a part of something deeper and greater than myself, the concentric rings of community, ecosystem, planet and universe. By being mindful of the living beings whose now-dead remains are about to nourish me and keep me alive another day, I am reminding myself that I am part of that greater cycle, and that I am just one tiny part of the great community of nature. Even when the being who is feeding me–a fruit or nut tree, for example–is technically still alive, I still want to honor the sacrifice of their energy-made-matter and their potential offspring.

Some of my chickens enjoying kitchen scraps that they will later turn into eggs

–Consideration of the welfare of other beings: I know there are people who will argue that anyone who isn’t a strict vegan can’t possibly be acting for the welfare of animals, at least, and that plants and fungi don’t count since they don’t have animal nervous systems. I’m not going to get into that debate because that’s at least three more blog posts, so leave it be. As someone who is an obligate omnivore, I’ve found the best solution for both my health and the planet is Michael Pollan’s advice: Eat [real] food, not too much, mostly plants. I am not currently in a place where I am able to grow or raise all of my food, but the farm my art studio is on has a nice garden going, with plans for improvement in subsequent years. I also have access to several farmers’ markets in the summer, though I’ve yet to find a good local CSA. And starting this past year I began raising chickens for both eggs and meat (though they’ve ended up being pets as well.) The more I can control the source of my own food and how it was grown and raised, the better I will feel about my role as a consumer of food.

–Mindful eating: This is a way to slow down your consumption of food and to be more aware of the experience of eating. It serves to not only reconnect you with something that can be quite enjoyable, but slowing down the act of eating can help reduce indigestion and other problems. Moreover, I feel it gives meals more meaning. As someone who eats alone 95% of the time, it can be easy for me to just zone about and shovel food into my mouth while I wander around online or read a book. Mindful eating makes me appreciate what I’m eating more, which has encouraged my already active interest in home cooking. And it helps me to remember again that everything I’m eating was once alive, as I am now alive, and that is something to respect.

I don’t really do special rituals or magic with my food; instead, having mindfulness infuse the very acts of cooking and eating is ritual in and of itself. That being said, you’re certainly welcome to toss a little kitchen witchery into the process if that’s your practice. Here are a few ideas:

–When preparing your work area, consider lighting candles or incense, or cleansing the area with a wash of salt- or herb-infused water. You can also put out crystals nearby that represent your intent. Some pagans like to have an apron or other adornment they only wear when preparing sacred meals (though I consider every meal to be sacred.) Consider it a way of making sacred space for the beings you are about to prepare into food, welcoming them into your home.

–Say a prayer over the ingredients for the meal you are about to prepare, thanking them for being there and asking that you be able to treat them with respect as you turn them into nourishment for you and whoever else you’re feeding

–Bless the herbs and spices you add to your meals. You can even look up magical correspondences for them, and add ones that match the intent of the meal. For example, cashews are often associated with financial success, so a meal of cashew chicken might be a good thing to have just before an interview or important business deal. Ask the spirits of the plants and minerals to help you with your goal.

–Create magical art with your food. This is especially easy with baking, and plenty of magical groups have celebrated rituals with cookies or cakes decorated with pentacles and other symbols. Try baking a layer cake where each layer is dyed with food coloring in shades that reflect intent–green for fertility and growth, pink for youth and joy, yellow for sunshine and health, and so on. Ask the wheat (or oats, or rice) in the flour, as well as the eggs, milk or other ingredients, to carry that intent for you.

Cream of asparagus soup with homemade whole wheat bread and Tillamook butter

–Decorate your table with reminders of the animals, plants and fungi you are consuming. You might have plates that have chickens on them, or add leaves of lettuce and fresh mushrooms as an edible centerpiece. Let the meal be a celebration of these beings and their gifts to you.

–If eating with others, take time to discuss the sources of your food and why you chose them. Even if the answer is “This is what I could afford and what I had access to,” that’s valid. Talk about where you think the plants were grown and the animals raised, and if you want to be able to change your sources–even if you can’t do it now–brainstorm ways in which that can happen at some point.

–Let nothing go to waste. Leftovers are love, as far as I’m concerned, not the least reason of which being they save me a night of having to cook again. Should you have chickens, pigs or other omnivorous animals, give them your kitchen scraps. Other pets can have limited types of scraps; dogs and cats love meat bits, various small critters love vegetables and fruit, and rats and some parrots will eat just about anything you give them. As for the rest, if you’re able to compost outside, tend your compost pile with care. Apartment dwellers may look into vermicomposting–composting with worms–which can be done indoors with few problems. Just don’t leave food scraps where wild mammals can easily get to them; this encourages them to lose their fear of humans and makes them dependent on us for food, which rarely turns out good for anyone involved. If you garden, let your compost be a gift to your plants (and fungi, if you grow dirt-loving mushrooms.)

Even if you don’t take the idea of spirits literally, these practices can still help you maintain awareness of where your food comes from and how you are connected to everything in a greater webwork of relationships. At a time when more people than ever are divorced from the sources of their nourishment, and take for granted the soil and the beings that it supports, it is crucial for us to regain that appreciation for our food. We are already destroying the land, the water and the air, and we need these if we are to continue having food available to us. If we start with changing our awareness, then that awareness translates into actions for the better. Let it start in your kitchen, and move out from there into the world.

Did you enjoy this post? Consider a copy of my book Nature Spirituality From the Ground Up, which includes even more practices to connect with your bioregion and the beings within it! More info on my books can be found at https://thegreenwolf.com/books

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Paganism, Food, and the Element of Terroir

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In case you didn’t know it, I am a minor-level foodie. I haven’t run around to every single pricey restaurant in Portland, but I am an unabashed locavore who loves to cook. And as an environmentalist I’m keenly aware of where my food comes from.

When I eat, I am not just consuming calories so I don’t die, or eating something I like so that it’s an enjoyable experience. I am consciously mindful of the fact that the animal, plant or fungus I am about to ingest was raised in a particular place and in a specific manner. It lived a life, perhaps a good one, perhaps a bad one, and that life now ends in its physical remains becoming a part of my own still-living body. I am made of molecules that came from around the world, though increasingly from my local region.

Connected to this sense of place is a concept known as terroir, which in French means “soil.” Most commonly encountered in the discussion of wine, terroir describes the qualities of the land and its tending that influence the taste of the food or drink it produces. Some of these factors are climate, weather, soil quality, fertilization and other soil treatments (or lack thereof), food given to animals, stress the living being experienced during life, and even how it was slaughtered or harvested. The reason that a wine expert can tell a wine grown from a particular valley in France is because of the terroir that affects the flavor of the grapes that created it.

I first became aware of terroir through the Slow Food movement founded by Carlo Petrini, a response to the growing influence of fast food and heavy processing in the global food market. Slow Food is about locally grown foods which are carefully prepared and then enjoyed consciously rather than simply inhaled for basic calories. Extra attention is paid to the source of each ingredient, where it was grown and how it was cared for, and even the people who attended to it from life to death. Terroir is how the unique taste of that ingredient reflects on the land it came from. Combine several local ingredients together in a recipe from regional cuisine, and you get a veritable symphony of terroir that may be absolutely unique in the world.

Let me give you a more concrete example. I don’t drink wine often, so I can’t really use that as a viable image, though those of you who are wine lovers may find some of this familiar. However, I use olive oil extensively in my cooking, not just for the health benefits but the flavor as well. Canola oil is just greasy compared to the body of a good olive oil. And I am fortunate in that CostCo carries relatively inexpensive olive oils that have Protected Designation of Origin, meaning that yes, this is pure olive oil of high quality that hasn’t been sitting around in a warehouse for years, and the label tells exactly where it came from.(1)

Most of the olive oil on the market is old or poor quality and has lost much of its flavor; some of it has even been cut with cheaper oils like sunflower. If you taste it and then taste real, fresh, extra virgin olive oil, the latter has a much more vibrant taste. It tastes like olives, rather than sunflower oil mixed with a bit of grass. Different PDO olive oils have their own unique notes, much like wine. That’s the terroir speaking, in which the soil and the sunlight and the care of harvest are all reflected in the final flavor. To me, a good olive oil tastes like the land it came from, and even if I’ve never been there I can still imagine it.

So why is this important to paganism? Well, if you ask a lot of pagans, our spirituality is about the land. Honestly, many pagans celebrate a more abstract conception of land rather than getting down and dirty with the soil they live on; if you’re chanting about Earth, Air, Fire, Water but you don’t know much about your local climate, geology or watershed, you have a lot of opportunities for expanding your nature-based practice.

We also make a lot of talk about harvest festivals in late summer and the first half of autumn, but our ritual feasts are often store-bought breads and imported produce rather than anything we grew or prepared ourselves.(2) If we’re really going to celebrate the harvest, doesn’t it behoove us to not only use local food and drink, but also to familiarize ourselves with when our actual growing and harvest times are, and what’s growing when?

Terroir is an excellent opportunity to root your paganism in the actual land you’re practicing on. You’re literally eating and drinking the land; the molecules in locally-produced food came from the same general area that you are honoring, and they will then be incorporated into your own physical form. By paying attention to the flavors that make this area’s flour unique, or its fish especially tasty, or its vegetables heartier, you are experiencing your land, and by consuming that food you are making the land a part of you. And when you utilize recipes and other elements of cuisine created by people who have lived on that land a while, that gives you even more relationship with place.(3)

In the United States, most ingredients in our food isn’t labeled. In our many processed foods ingredients from countless sources are all blended into one homogenous lump. You won’t know where the wheat, rice or oats in your breakfast cereal came from, or where the sugar cane grew. Meat is no longer labeled with what country it came from or where it was slaughtered. Produce may have a sticker saying what state or country it came from, but no more specific than that; if I buy a Washington or Oregon apple I couldn’t tell you what farm it was from unless I happen to buy it from the farm itself.

To counteract that, I offer this little introduction to terroir. To start, pick a single food item that is produced locally. It can be something straight out of the ground, like a vegetable or fruit, or which requires a little more preparation like meat or cheese. Get some of that local food, and also a few examples of the same food that were produced in other identifiable places but further away–for example, an apple from a local orchard in Washington, and then another from California, and another from Mexico. Or pick something that has a reputation for its terroir–get a piece of real Parmigiano-Reggiano cheese from Parma, and then a “Parmesan” made somewhere in the United States, and maybe some of that powdered stuff in a can. Have a bit of a tasting, where you eat a bit of each one at a time, and pay attention to the differences in flavor and texture with each bite.

Be more mindful of the origin of all your food to the best of your ability. Think about the land it came from, and how it got from there to where you are now.(4) When you celebrate holidays with food, choose those that are made locally or that you create yourself from local ingredients, to the best of your ability and budget, and especially for harvest festivals. When you eat, consider it a communion with the land, not just something tasty. Remember that you carry around bits and pieces of every place that has fed you, and this gives you a deeply intimate and physical connection to those locations. In this way you can deepen your relationship to nature beyond the symbols and rites, and into the core of your very being.

1. Not all of the olive oil that CostCo carries is PDO certified. Generally the big plastic jugs aren’t; look for glass bottles, and especially look for a PDO label and the country of origin somewhere on the label.
2. I totally get that not everyone has the space, money or ability to garden. But if you’re going to pour a bit of money into a seasonal ritual, set some aside to get a locally baked loaf of bread or some apples from a local farmer, or whatever your regional farms are producing.
3. Here in the Pacific Northwest there are a few different local cuisines going on. There are the foodways of indigenous people, some of which have been shared with others. There are the cuisines of the various waves of immigrants over the past couple of centuries which meld local ingredients and far-away traditions. And there is a more self-conscious “modern” Pacific Northwest cuisine which is an attempt to combine all of these to one degree or another, again with a strong emphasis on local ingredients. Please understand that where you are, the local cuisine may not be open to all, especially where indigenous people have been subjected to abuse and oppression and therefore aren’t willing to also open their foodways to the perpetrators thereof.
4. To be brutally honest, the way food often gets to us is fraught with both human and environmental abuses; but that’s a whole other post for another time.

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A Prayer of Gratitude

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I don’t do a lot of praying; I tend to do more acting, being and observing. But occasionally I want to take a moment to appreciate something that I have, so I send out a prayer of gratitude. There’s one that I wrote years ago that I say every night before I go to sleep:

Thank you to all of those who have given me this day,
All those who have given of themselves
To feed me
Clothe me
Shelter me
Protect me
Teach me
And heal me.
May I learn to be as generous as you.

When I wrote it as a newbie pagan, I felt that I’d mostly covered the bases on what others (human and otherwise) gave to me so I could go on living each day. Now that I’m older I could think of other actions in addition to feeding or teaching, but I love the flow of this prayer as it is. It’s like an old story–Italian, I think?–in which a man comes across a group of little fey ladies coming out of a hill, singing “Saturday, Sunday and Monday”. The man then sings out “and Tuesday!” and the ladies curse him because he ruined the cadence of their song. Sure, I could add another line or two, but it’s currently perfect in its rhythm and timing for getting me back into touch with all those who have contributed to me getting another day on this Earth.

I’m less naive than when I first wrote it, though. Take the line “To feed me”, for example. Back then I was thinking of the people who helped bring food to my table, from farmers to grocers to my own family. As I got older, I not only thought more about the plants, animals, fungi and other living beings involved in the complex food creation and distribution systems, but also the people who were more behind the scenes and often neglected: migrant farm workers, slaughterhouse employees, late-night cardboard box factory employees. And I thought of those ecosystems that were polluted by industrial fertilizers or torn down to make room for one more monocropped wheat field (even if it was organically grown).

So the whole prayer is a reminder to me that I am part of an incredibly complex web of connections, most of which I will never personally observe, but which I have an effect on in my everyday life. And it’s why the last line is bittersweet. I can never be as generous as a pig killed in a slaughterhouse for pork chops, and I will never know the experience of working fourteen hour days in a strawberry field under the hot summer sun, underpaid and worried about deportation. But I can at least give back in awareness, education, and trying to make better choices–like growing my own food when I’m able to, supporting fair trade practices and organic farming where I can afford it, and reminding others–even through this simple prayer–that nothing is as simple as “thank you”.

Did you enjoy this post? Consider picking up a copy of my newest book, Nature Spirituality From the Ground Up, which encourages the reader to be more aware of their bioregion and all the beings they share it with.

Anthropocentrism, Ethics, Food, Gardening, Nature, Nature Spirituality, Plants, Sustainability

Of Course My Priority is a Garden

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This past weekend I headed up to the coast house with my partner and our roommate for an overnight. The plan was to take measurements in my studio-to-be so I could figure out what I was taking in the way of furniture. I also wanted to get the old garden behind the garage covered over with tarps to kill off the weeds and other plants that had taken residence over several years of neglect. My goal is to be able to start planting in there by the start of June, but if that’s going to happen I’d need to get started on overhauling the space now.

beforeWhat I seem to have forgotten in the week between the two visits to the house is that the garden had been unattended long enough that several small trees were growing there. So it wouldn’t be a matter of just throwing down tarps and calling it good. No, we’d have to go in and remove the trees, as well as tamp down other plants so they could be covered, along with uprooting a bit of English ivy that had somehow managed to take root in one corner (it’s nasty, pernicious stuff that will take over if you aren’t careful).

I see the killing of plants as a weighty matter in the same way I view the killing of animals. In either case I am taking away a being’s place in this world. And because we’ve been conditioned to see trees as extra-special (compared to, say, dandelions) it somehow feels more difficult to fell a tree than pull out invasive ivy. So before my partners in gardening came down from the house to help, I said my apologies to every one of the plants in that space. I think I said an extra apology to the trees, though.

duringHowever, the land isn’t hurting for trees, not in the least. In fact, they need thinning, particularly where they’ve intruded onto the dunes, and where a lack of fire and old growth has made the forest grow thicker than is healthy. And in the long run what I’m doing will be more beneficial to the world in other ways. By growing even more of my own food (I’m also keeping the community garden plot in Portland and my roommate has signed on as a co-gardener) I can cut down on reliance on monocropped produce from the stores, particularly since I can’t always afford the organic option. It’s a good reminder of why I need to be close to the land. And it’s great exercise.

We were all reminded of that last bit as we started in on the preparation of the plot behind the garage. I chopped down seven young fir trees and an alder that was threatening to take down the fence using a pair of clippers and a hand axe. S., my partner (and ever the historical swordsman) helped with the alder using a reproduction Civil War-era Bowie knife (more of a small sword than a pocket knife). J., our roommate, went after the overflow of grass with much gusto, and by the time all was said and done we were tired and sweaty, but the tarps were down and weighted with whatever heavy items we could find (to include, perhaps macabrely, the fir trees I had cut down).

afterI figure I’ll leave the tarps for a month or so, then rake up whatever’s underneath into a compost pile, turn the soil and remove whatever roots I find. The tree stumps will be a bit more of a challenge but I can work around them if need be. I want to send in a soil sample, too, to see what condition it’s in–obviously it’s been supporting a variety of life, so it’s not sterile. But I’m curious, particularly since the garden is a raised bed and the soil was likely brought in by truck.

I’ll be moving my studio out to the house next week, but I already feel a little more at home knowing I have a garden in the works.

Want to help my garden grow–and help me survive a crazy month full of moving, taxes and other expenditures? Consider buying one of my books, or purchasing artwork from my Etsy shop, or even request a totem card reading!

Food, Gardening

Spring Garden Time!

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Last fall I got to the point where I was sick of my garden because of tomatoes.

See, I love making pizza sauce with fresh tomatoes. But last year I ended up planting way more tomato plants than I actually needed, and they all decided to send out a bumper crop in September–when I had a LOT of events happening. So I basically spent the month prepping for and being at events, and in between picking, prepping and canning pizza sauce. By the end of it, I didn’t want to see another tomato for a very long time, and I avoided the garden all winter.

blueberriesBut spring has a way of bringing me around. One of the beautiful things about Portland is that our growing season is super-long. Even if you don’t do winter gardening, you can still start your spring planting in early to mid March, depending on what you plant. I ended up having to delay another month because March was just absolutely crazy-busy, and I simply didn’t have time to attend to the plot properly.

Of course, “attending to” was a lot more complicated than just throwing some seeds in the ground. Thanks to fall fertilization, winter rains, and no one wanting to go out in the cold weather, the weeds took over. My plot wasn’t so bad, but all community garden members are required to keep the paths around our plots weeded. I have a 10′ x 20′ plot with 40′ of path around it, and it had gotten pretty gnarly. So over the past few weeks the order of operations has been:

–Say hello to the two year old parsnips in the middle of the plot, and the kale I left to flower for the bees
–Tame the compost bin and take out the usable compost
–Spread the compost, along with some bone meal and minerals, on the soil and turn it under
–Weed the plot
–Get the first round of seeds in the plot
–Weed the paths and add new mulch (this took about five hours in and of itself)
–Put in another round of seeds
–Glare menacingly at any new weeds in the hopes that will slow their growth some
–Plant the raspberry bush I got as a thank you gift for renewing my Rewild Portland membership at their annual fundraiser

Here's where you can see my weeding progress on the paths. The upper part is after my work; the lower part isn't even the worst I had to deal with (there were sections where a neighbor's weeds had spilled out and grown a foot high).
Here’s where you can see my weeding progress on the paths. The upper part is after my work; the lower part isn’t even the worst I had to deal with (there were sections where a neighbor’s weeds had spilled out and grown a foot high).
I also spent some time communing with the berries. When I got this plot summer before last, it was completely covered in waist-high weeds and I had to remove them all myself. Most of what was in there was largely inedible, but I kept some calendula, and I found one runty little blueberry bush. So I bought it a couple of friends. These days they’re all still pretty small; I really should be fertilizing them more and testing the pH in their soil. But they still have teeny little berries. My strawberries had to be trimmed back some as they had escaped the patch I gave them; I think they’ll forgive me, though.

This year instead of going crazy over tomatoes, I decided squash would be the thing to do. It stores nicely and doesn’t need canning, and my household LOVES the stuff. I’ve been trying to cook more meatless meals, especially during summer and fall when the garden is producing nicely, and since the spaghetti squash I planted last year did pretty well and organic seeds were cheap, I’m hoping for a good crop this year. So I have several varieties planted and I’ll do another round in a couple of weeks to stagger things a bit and to see which seeds already planted actually germinate.

There’s also the usual roster of roots and leaves–beets, turnips, kale, spinach, and lettuce (not iceberg, mind you), and I cut up some old potatoes with sprouted eyes and got them in the ground. There will, of course, be peas in the pod, and I will allow myself to buy a few tomatoes once it warms up a bit more. In two months I expect everything to be green and flourishing, but for now it looks about like this:

garden

It has been nice to rekindle my relationship with the garden again. I forgave it for throwing all the tomatoes at me at once, and I think I’ve been forgiven for letting the weeds get so tangled. So I’m looking forward to a nice year of cultivation and care, and long days in the sun in my garden plot.

Activism, Anthropocentrism, Cosmology, Environmentalism, Ethics, Food, Gardening, Gratitude, Meaning, Paganism, Plants, Rituals, Seasons, Sustainability

A Naturalist Pagan Approach to Gratitude

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Supposedly Thanksgiving is about gratitude, a rather pagan-friendly appreciation of the harvest that will help us get through the hard winter ahead. In my experience, it’s primarily been a time to get together with family and/or friends, eat lots of food (and for some people get tipsy or drunk on whatever booze is available), and not have to go to work. Other than a prayer before the meal, I’ve observed very little overt gratitude being given amid the festivities. It’s not that I don’t appreciate the value of time with good people and plenty to eat, and I definitely disapprove of the growing trend of nonessential personnel having to work on Thanksgiving proper. But the original meaning of the holiday seems to have been rather lost in practice.

Perhaps this is in part because deliberate harvest festivals have been a part of my spirituality for the better part of two decades. Because I came to paganism after being raised Catholic, and I didn’t have a coven or other group to indoctrinate me formally with a predetermined set of spiritual parameters, I had to really consider what beliefs and practices I was adhering to and why. So I learned about the three harvest Sabbats–Lammas, Fall Equinox, and Samhain–and their historical counterparts in various European cultures. As I spent more time gardening, I was able to put theoretical practices to the test, exercising a new layer of gratitude as I watched seeds I planted sprout, grow, and come to fruition. The older I got and the more my path developed, the less I took my spirituality for granted.

These days, gratitude is deeply ingrained in my path because I know too much now to sustain ignorance. My roots are firmly embedded in urban sustainability and environmental awareness, and so I am acutely aware of where my food comes from and the cost it exacts on the land. “Harvest” isn’t just something to be celebrated in autumn; I’m able to get all sorts of food year-round, and that means there’s a harvest going on somewhere every day. As much as I try to stay local and seasonal, it’s not always within my budget (financial or temporal), and so I sometimes find myself buying out of season produce flown in from far away and processed foods whose ingredients were harvested weeks ago, moreso in the winter.

This means that each meal is infused with awareness and appreciation for the origins of each of the ingredients, whether I grew them myself or not. I can’t help but be grateful to those who made sure I was able to eat, whether that’s the animals, plants and fungi that died (or were at least trimmed back) to feed me, or the people who took care of them throughout their lives, or those who harvested and prepared them. I also have gratitude for the land that supported the food as it grew, particularly those places where chemical pesticides, fertilizers and other “enhancements” have destroyed the health of the soil. And I think, too, of the air, water, and land polluted by the fossil fuels used to grow, process and transport the food to me, and the other wastes that result from the sometimes convoluted path from farm to table.

All of this is summed up in a short prayer I’ve said before meals–quietly or out loud–for many years:

Thank you to all those who have given of themselves to feed me, whether directly or indirectly.
May I learn to be as generous as you.

Notice there’s two parts to that prayer–the acknowledgement of what others have given to me, and a hope that I can be as giving myself. Considering how much some beings sacrifice in order for me to eat, it’s impossible for me to give back exactly as much, at least until I die and my body is buried in the ground to be recycled into nutrients for others. But I can try to give back through more sustainable food choices, and attending to the tiny patch of land in my community garden, and donating food to charity. I can support efforts to gain better rights and working conditions for the migrant workers who pick the produce I eat and the underpaid employees of food processing plants. I can work to educate others about the problems inherent in our food systems and what we can do about them. All these are a far cry from being as generous as a being that died to feed me, but they’re a start.

My gratitude drives me to do what I can each day, not only to appreciate what I’m given but to care for those who have given it to me. The more I know about where my food comes from, the more driven I am to be a responsible part of this unimaginably large network of supply and demand, resource and consumption. Being grateful isn’t just about taking things with a “Yes, thank you”. It’s also the desire to give back, to demonstrate appreciation. The prayer at the beginning of the meal is only the barest glimmer of that urge, and it means little if it’s not followed up by action.

And so this Thanksgiving, as I am surrounded by others and as we prepare to eat turkey and stuffing and green beans and the canned cranberry sauce that retains its cylindrical shape all by itself, it’ll just be another day in which I am grateful and in which I try to enact as well as voice that gratitude. It’s also a good day to renew my commitment to that thankfulness and all it entails, in thought and deed alike. I may never achieve perfection; there are always more thanks to be given. But let this time of year be the rejuvenation of my efforts nonetheless.

Animals, Cosmology, Environmentalism, Gardening, Rites of Passage, Sustainability

Her Work Is At An End

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This morning I went to my garden to water and weed, just as I do most other summer mornings. It’s early August, and the hot, sunny weather Portland has been getting the past few weeks has caused both my vegetables and the weeds to engage in furious growth. While I hate having left the weeds to get as big as they have while I’ve been gone for festivals, I do have to admit it’s more satisfying to yank up one weed and clear a six inch wide patch of earth than to scrape dozens of tiny weedlings with my trowel and hope their roots don’t regenerate quickly. I’ve managed to make enough space to transplant crowded parsnip and beet seedlings, and these appreciate the cool water that soaks into their new soil.

The other evening when I visited my garden with a friend, we found a dead honey bee still clinging to a calendula bloom gone to seed, entangled in the drying, withered petals. While dead-heading the flowers today, I noticed the little deceased was still there in spite of the human-brought rain from the hose. A few specks of soil clung to her fur, kicked up from watering and weeding. Her wings, slightly torn, stuck out at odd angles. I broke off the flower she lay upon; she looked almost as though she were merely taking a nap, one front leg tucked under her head.

There was no sign of trauma or injury. Perhaps she was a casualty of neonicotinoid pesticides outside of the community garden’s organic boundaries. Or she may have been too old, exhausted on her last flight, a spring hatchling now matured far into summer. She might have just come from her hive after being relieved of a burden of pollen and honey.

Had she died at home, there’d be no bedside elegy; bees are much too efficient for that. Her corpse would have been dragged from where she fell, then dropped unceremoniously into a refuse pile outside the hive. Here, nestled on the edge of a fertile calendula blossom, she was afforded a bit more peace, a few days to lie in repose. Probably no one but I and my friend took note of her passing;  certainly none of her hive-sisters would have noticed she was missing. There is no room in the hive for sentimentality when life is so brief to begin with.

I’ve brought her home with me. For now she’ll rest on my work bench, off to the side. I have ideas on how to honor her with my funerary art, but for the moment she’ll lie in state, a reminder of so many of the reasons why I do what I do–and a warning against working too hard lest I, too, only find peace when my own work is at an end.

Gardening, Gratitude, Hiking

Home Again, Home Again…

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It’s the end of July, and tourist season is well upon us here in Oregon, land of hiking, windsurfing, and organic farms open for tours, among numerous other attractions. Contrary to popular belief, Oregon does have a perfectly respectable summer; it’s been sunny and in the 80s to 90s for much of the past month (with a couple of brief exceptions) and appears to want to stay that way for the next several days at least. You know when the last time I hiked before yesterday was? May. So much for my attempt to go hiking at least once a week.

But there’s been good reason for that. I’ve had an event I was vending at or otherwise working at every weekend for the past month. While I do a fair bit of online business, I really love meeting people face to face in my booth. (Well, okay, except for that one guy who tried starting an argument over hide tanning methods and wouldn’t take “This conversation is over” for an answer–that wasn’t so much fun.) But vending is a lot of work, especially as I’ve created more and more artwork, and acquired more display apparatus to show it off to better effect in a ten by ten (or sometimes smaller) spot. So vending essentially involved loading up my little Corolla and its roof rack full to bursting, getting it where it’s going, offloading and setting everything up, one or more days glued to the booth, and then undoing one’s setup work and packing it all home again. It’s enough to make me want a Looney-Tunes-style suitcase that I can just open up and everything pops out and lands in place, perfectly. The work is worth it most of the time, and even while I work I get to see people I don’t really get to spend much time with otherwise, and usually have good people-watching opportunities as well.

But I am quite glad to be home. I packed up from my last event Monday, went hiking at Eagle Creek with a couple of out of town friends yesterday, and today I’m carefully easing my way back into my routine. There’s plenty to do; I haven’t written a blog post in a couple of weeks, both gardens need weeding, and the apartment is a disaster area strewn with the detritus of four major events involving both me and my partner over the past month. Bills need to be paid, errands run, dishes cleaned, and the scrub jays have been complaining that the bird feeder has been empty for hours. I have artwork left over from event preparation that needs to go online, and in a few days I’ll need to get the rewards for my patrons on Patreon prepared and sent out.

But it’s a mess of problems I’m happy to come home to. There’s a rhythm to home that I love. It’s the green of bean vines outside the porch door, and the sound of the rock tumbler churning away at the latest batch of stones. It’s running random art supplies over to SCRAP for donation, and getting my hands in the dirt to pull weeds that have had growth spurts in my absence. It’s waking up with an idea for a blog post in my head, and walking downstairs to get the mail. I’ve missed being in my home, be it ever so currently cluttered, and as much as I love seeing my festi folk and traveling to favorite sites, I’m glad to be back in my own space now.