Inner Landscape

NOTES:

THEMES: 

> Food and lifestyle choices at home

> Health and well-being

> Self-care, mental health and identifying own needs (addiction, connection, anxiety, sugar, alcohol, caffeine)

> Local food, shop local

> When I change, the world changes (What is my role? What are my talents and strengths?)

> Story of the rise and fall of capitalism. Thinking about the whole system in which all these things interact. A call to start asking questions about where the food you find in local shops comes from. Rallying cry to think twice about buying one more moulded plastic accoutrement to seemingly brighten up the day, a temporary fix. Creation/consumption.

“The farther away from the source, the easier it becomes to forget where all our stuff comes from.” Josh Tickell, Kiss the Ground

> Where attention goes, energy flows

> Letting myself off when I fail

> Balance

> Home economy

INTERCONNECTIONS:

Connects with

*Grow Local Penarth Business Plan, using hashtags to group content and documentation, grow an audience online, links to ambition to become local influencer

*Design 0 – Windsor Terrace House Holding (PDC)

*Penarth Growing Community Events – Food Vale Festival event March 2022 – Talk: Fiddlehead Feast – introduction to edible perennial plants

*Share Community Directory (green directory) of local producers and suppliers

GOALS:

~ Identifying, and then living values

~ Letting go, acceptance (trying not to get so screwed up by the ethics of your food choices, acceptance that you can only operate in the constraints of the current system).

~ Identifying lifestyle and habit changes to create an abundant life

~ Losing weight

~ Feeling relaxed, joyful, open, healthful, aiming to create the life I can’t stop thinking about

~ Developing a clearer sense of my purpose (personal goals and ambitions, why do I do what I do? What am I trying to achieve?)

~ Transforming awareness by being sober 

~ Organic food

~ Seasonal food 

~ Nutritional benefits of food, impact on mental well-being, (what’s good for you vs calorie intake eg walnuts for breakfast)

~ Growing food, cooking with home grown and local plants and produce, learning about plants (focus on perennials) #growlocalplants

~ Local food experiment: Shopping local is one of the big narratives of our time. Set an allocated amount of time to commit to shopping local, documenting progress and challenges #growlocalfood

 ~ Create a good food meal plan and recipe book

~ Create content for Grow Local Penarth social media #growlocalrecipes 

~ Create a plan for changes to make the home environment more eco-friendly, challenging consumption habits eg reduce plastic and chemicals, waste

~ Shopping local – Blog – why local isn’t always best, plastic dinosaurs, challenging consumption patterns, creation not consumption, second hand (clothes), reduce, reuse, repair, repurpose, using the resources we already have available to us, closed loop, inputs/outputs

~ Walking, yoga/movement practice

~ Creative practice

~ Learning

VISION:

What would perfect look like?

FRAMEWORK:

Design Web

PRINCIPLES:

Self-regulation

PATTERNS:

‘I do it all by myself’ is a pattern for me. I notice that when I let go, there’s space for other people to take on the work too. A big learning for community endeavours. 

Health of the people, health of the planet – change yourself, the world changes. Healing the earth by healing the self.

Cycles and seasons – menstrual, moon, energy, creative flow, rest, seasonal food, wheel of the year

From patterns, to details – here I explore the minutiae of my food and lifestyle choices from the need to eat and live to the choices I make and why.

LIMITS:

~ Noticing the limiting effects of alcohol, sugar and caffeine, how that’s all tied in with family patterns – moving beyond that

~ Routines and habits, behaviours that don’t suit me so well for being the person I’d like to be. How can I plan for change?


Food Choices and Recipes

Noticing where you can replace with home grown, locally sourced. Overcoming cultural tendency towards alcohol consumption in social situations, rewriting the story of what’s possible in these situations. Organic.

DRINKS: (alternatives to caffeine and alcohol)

Decaf black tea with soya, Clipper decaf coffee with Oatly barista (aim to limit consumption of each to one a day. Ethics of these choices, soya! Oatly! Where is the tea made, which one you buy, what’s the most ethical and healthful choice to make? Plastic in the tea bags, ethics of the companies you are purchasing from)

Turmeric tea, chicory coffee, rooibos tea with/without soya, feel new tea, mint tea, lemon and ginger tea, iced fruit tea (sourcing tea from a local producer eg warrior tea, but where does she procure the herbs she uses from, it’s not local)

Dandelion coffee (you could try making this)

Chamomile tea (growing enough for a year long supply, having enough access to land to do this)

Soda water (soda stream, the ethics of that), tonic water

MEALS: three meals a day, reducing consumption, managing blood sugar

BREAKFAST:

Overnight oats (prunes in a tin, where are they coming from, how are they produced? other fruit eg fresh or frozen raspberries, walnuts, adding maple syrup or honey)

Porridge – a no no, I always add maple syrup or honey and nuts

Blueberries, yogurt (with or without walnuts)

Here the choices come down to calories, I’ve learnt in the past that for losing weight a breakfast of herb tea, blueberries and yogurt is best (blueberries – frozen, defrosted, not organic, organic too expensive, at least they were frozen when they were in season. I could never grow enough to have a years supply, fresh not in season, shipped in, in plastic. Yogurt, I aim to buy Yeo Valley 0% Super thick, this feels like the most healthful and ethical choice, but this yogurt isn’t always available, sometimes I choose Fage 0%, and the ethics of that don’t sit comfortable for me.

The best choice to make for me right now is: blueberries, yogurt, herb tea

LUNCH:

Toast – I make my own bread in the bread machine, it’s the best I can make with the best ingredients I can find. Usually. Sometimes I buy ingredients like organic seeds or yeast from Sainsbury’s which aren’t as ethical as those from Jo’s Organics. But time and convenience sometimes get the better of me. And then there’s the whole question of whether I should be eating bread anyway.

Peanut butter – less calorific than butter and cheese. I notice it’s easier to stick to this when I’m eating alone. I often choose cheese when I’m sharing lunch with family. I buy large pots of Meridian Organic peanut butter, I’m happy with this choice. 

Soup – this would be a better option, but I haven’t always got time to make it. What could I change in my life that would allow me the time to do this healthful thing for myself – time management (make a weekly planner, note your free time and make a plan about how to use it better, create a pattern, a routine to include time to make soup. Also requires an abundance of veg, in the winter we only get our veg bag from our CSA scheme, Coed Organic, fortnightly. How much could I grow in our small garden to see me through the winter? I need an allotment. Other options would be to buy extra veg from Jo’s Organics, or from the farmers market. Or forage for greens for soup. All this takes time. I haven’t even managed to get into the routine of going to Jo’s Organics to shop, I caught in the pattern of getting most things from Sainsbury’s, because it’s easy, I have time when my little one is at my Aunties. I could change this pattern, shop on a different day, walk in this time on a Tuesday morning instead.

Cheese and Jacob’s cream crackers, an indulgence that’s not necessary.

Cheese – I aim to buy Sainsbury’s organic extra mature cheese. I haven’t found an affordable local alternative yet. I don’t have to eat cheese, but I like it. And it’s always there and everyone else is eating it, along with the butter and pickles.

Butter – I aim to choose Yeo Valley organic, but that’s only available at an affordable price from Sainsbury’s, it’s prohibitively expensive from Jo’s. There is a local butter at Windsor Fruit Stores, but I don’t shop there very often. I question where there food comes from. I think their organic is still organic grown in industrialised agricultural process. I’d like to be able to get butter and other produce from a farmers market, but cost, time and convenience makes a visit to the farmer’s market rare. We don’t have one in Penarth yet. Concern over rising prices of organic food, our weekly bills have gone up considerably in the past weeks (writing in February 2022, alongside rises in energy prices, my attention must also turn to cost choices and reducing the cost of our food.

Salad – I don’t always have access to fresh salad leaves and other veg, this is a seasonal dish. I aim to have a good crop of leaves, but it’s a bit up and down at the moment, I haven’t got into a good rhythm with it, I’m learning from Charles Dowding, hope to create a more productive system this season.

Apples – I could make a different choice here. I enjoy an apple at lunchtime. At the moment I am buying Sainsbury’s organic apples. I could get apples from Jo’s, but they don’t always seem to be the freshest to me. I need to unpick this a bit to find the most healthful and ethical choice eg farmers market in Dinas on a Friday or Riverside on Sunday. How could we work that into our weekly routine? Hard because I have my little one Friday morning and then we have the park Sunday morning. It’s about what I choose to prioritise for my time. I like to enjoy the social aspect of the park, but I could do without the cookie. But then if we went to the farmers market Sunday, we’d have cake anyway, because that’s our pattern. How might I make a different choice about that?

The best choice to make for me right now is: toast, peanut butter, apple, water

I’ve got a book about coming off sugar, the author recommends having the same thing everyday for breakfast and lunch, that way you don’t have to have to think about the choices you are making. 

TEA:

There’s not always time to make a meal from scratch everyday. So I end up buying meat and food that’s more processed than I’d like. Here then is an opportunity to put together a plan for healthful eating. Using the freezer to make preprepared food available more easily. It’s about time management again, it’s also about the incentive, as I like some of the processed food I buy, especially the sausages from the butcher and the breaded fish. I’m torn about ready made vegetarian food like Linda McCartney sausages and Quorn Roast. They feel too processed to be healthful, but they are quick and convenient, and cheap! I think I’d rather eat meat than processed food like this. But I don’t trust the sources from the local butcher and organic meat and fish in Sainsbury’s is prohibitively expensive.

Strategies for ensuring there’s always something healthful in the freezer include:

> Cooking in bulk

> Cooking more than you need each mealtime so there’s enough extra portions to freeze

> Buying a fish and meat box from Graig Farm – I haven’t done this yet so not sure of the cost effectiveness