Funky First Friday Farmers Market at BADSEED - A MUST ON FRIDAYS IN THE CROSSROADS

BADSEED
An Urban-Organic Farm & Market
Celebrating Local Food,
Culture, & Community

Dearest Local Eaters and Fellow Food Revolutionists:


This is your wild woman Farmer, Brooke, and man ooooh man am I lovin' this July HEAT WAVE!!! Summer is here!!....and what better way to celebrate the super sultry & sexy Summer Harvest than to have a Festive Local Feast this 4th of July Weekend. There is no better time to embrace the locally-grown bounty than now. Let us, dirty-finger nailed Farmers, grow your menu this Friday at the BADSEED Farmers Market from 4-9 PM.


"Sexy Veggie of the Week" will take a brief hiatus so that we can focus on yummy summer recipes for this weekend's culinary extravaganza! However, the food & sex will be back in full swing next week. You can count on it!


Allright, grumbling bellies.....Listen Up! The following is a list of 100% Local Festive Feast IDEAS. Some recipes are included at the end of this e-mail, but most of this stuff requires no detailed instruction.......just a groovy apron, an ice-cold Boulevard Beer, and a sexy chef's hat. Here we go:


Your 4th of July Feast brought to you by the BADSEED Farmers Market:


**Whole Roasted (fresh-dug) Garlic swimming in a pool of Olive Oil and Aromatic Summer Herbs

**Free-Range Egg Salad with Fresh Italian Flat-Leafed Parsley and Crisp & Cool Chives

**Honey-Glazed Free-Range Chicken with an Herb Crust, stuffed with Spring Onions, New Potatoes, and Garlic

**Thickly Sliced & Marinated Summer Squash grilled to perfection and topped with Grated Taum Sauk Goat Cheese

**Spicy Arugula & Beet Salad topped with Fresh Chevre and Toasted Pecans

**Braised Kale and Shiitake Mushroom Bruschetta with Aged Goat Cheese on Bread of Life's (totally nuts) walnut Bread made from 100% local/organic wheat

Halved Beets, Turnips, and Red Bull Onions marinated, wrapped in foil, and thrown on the grill until smoky, crispy, and delicious!!

Lemon Basil Pesto with Aged Goat Cheese and Fresh Garlic!!

An all local cheese plate featuring Artisan Goat Cheese from Goatsbeard Farm including Prairie Bloom, Osage Orange, and Greek-style Feta

Parker Farms (all natural, 100% Pastured) Brats, Pork Chops, and Ground Beef tossed on the grill and topped with caramelized Onions, Garlic, and Fresh Horse Radish!!!!.....or drizzled with Raw Honey!!!!!

**all that lathered with home-made mayonnaise from free-range brown eggs!


**For more excellent summer recipe ideas check out this month's issue of Tastebud Magazine, aptly titled "Farmers Market Finds". You'll find my column, Homegrown Revolution, as well as some excellent culinary advice from some very tasteful Kansas City "foodies" who understand the exquisite flavor that comes from eating season/local cuisine. You can grab a hard copy this Friday at the market.


Happy Feasting!!




This Week's Organic Offerings:


BADSEED Farm, Brooke Salvaggio & Daniel Heryer (South KC) www.badseedfarm.com
*Boadacious BEETS!!! (in Chiogga, Detroit Dark Red, Golden, and the coveted Cylindrical!!!)
*TURNIPS!!! (in Ruby Red, Gold Ball, and Oasis!!)
*Fresh Dug GARLIC (again!! come early for this show-stopper)
*Summer Squash (in Raven Zucchini, Eight-ball Zucchini, Costata Romanesca, Yellow Crookneck, and White Scallop!!)
*Red Russian KALE, Dino KALE, Red Bore, Winter Bore, and Rainbow Lacinato
*Spring Onions (in Red Bull and Tropea)
*RAINBOW CHARD (oooh my God....what else can I say?)
*BRONZE FENNEL (heavenly)
*Italian Parlsey!! & Chives, Chocolate Mint, Savory, and varietal HERBS
*Lemon & Thai BASIL (first of the season!!)
*Fresh Horse Radish!!!!! (just in time to grace your grilled meats!!!)
*a few Heirloom Tomatoes (these girls are just starting to come on so quantities are limited)
*Heirloom Transplants (a lingering selection of flowers, herbs, and companion crops to protect your beloved veggies)
*Fresh-Cut Flower Bouquets in Vintage Vases

Herb"N"Gardener, Lew Edmister (Westside, KCMO)
From the lips of Lew:
"those lovely reddish orbs of summer succulence (just tomatoes) are coming on a bit stronger and i should have a couple more varieties - all heirloom - this friday. damn, they taste good! i'll have filet beans as well this week.
you arugula addicts can feel happy to know i'll have a good amount of both regular arugula and that spicy arugula mix. wow, it's yummy.
greens gobblers will have a nice selection of rainbow chard, collards and starbor and russian kale. perhaps more peppers will show up, i'm not sure today.
the zinnias and double headed cosmos are coming on strong and will make a good show this week along with the fragrant and ever-present california rosemary
come on down!"

Bigg Blue Farm, Stan & Carmen Biggs (Mosby, MO)
*Zucchini and Yellow Crookneck Summer Squash
*Spring Onions in red, white and yellow.....and Green Candy Onions!!!
*New Potatoes in Yukon Gold and Red Viking
*Pickling Cucumbers!! (first of the season)
*Succulent Shell Peas & Snow Peas!!! (creamed peas and potatoes anyone???)
*Tomatoes!! (just a few, come early...)

PJ's Mushroom Farm, Paul & Judy Miller (Warrensburg, MO)
*Free-Range Cornish-Cross Chickens!!! (raised on pasture and freshly butchered!!!)
*A whole lotta' Shiitake Mushrooms!! (check out the "Killer Shiitake" Recipe below)
*Oyster Mushrooms
*Farm-Fresh Brown Eggs
*Hand-made rugs & stained glass items (from 100% recycled materials)

Parker Farms, Tom and Paula Parker (Richmond, MO) www.parkerfarmsmeats.com
*Free-range Chickens (100% pastured) available this week.
*A variety of 100% grassfed beef and all natural pork including:
*Pork Chops & Brats
*Chipotle brats with cheese or cranberries
*Pre-cooked franks
*Chili Cheese Brats & Links
*T-Bones
*Sirloins
*Stew meat
*Ground Beef and a fresh supply of hamburger patties for the grill!!
*Homemade soy based candles and gourd birdhouses (compliments of their lovely girls who grew the gourds on the farm!!) as well as embroidered Tea Towels and homegrown Mint Teas!!!!

Bread Of Life Bakery, The Crowther Family (Stewartsville, MO) www.breadoflifebakery.net
*sandwich breads
*savory breads
*sweet breads
*specialty treats (vegan as well)
**ALL MADE FROM 100% Locally Grown, Organic Wheat!!!!

Puddin' Head Coffee, Harry Lee, (Raytown, MO) www.puddinheadcoffee.com
*Only the BEST fair-trade/organic/micro-roasted coffee in town!!
Get yourself some beans or grab yourself a mug.
COFFEE BY THE MUG IS ONLY $1.00!!!!


....and thats not all!!! Other "Liquid Elixirs" will include WHEAT GRASS SHOTS & TRAYS from the lovely Angela Hoffman. This is hard red winter wheat and it is oh so sweet and oh so good for you. Take a shot and feel groovy.


Other goodies will include:

ARTISAN GOAT CHEESE from Goatsbeard Farm
Aged & Fresh varieties including Prairie Bloom (a bloom-rind crotin style cheese with a rich and creamy center), Taum Sauk (a distinguished and nutty, appropriately aged, raw milk cheese), Osage Orange (a European-style muenster with a beautiful washed rind), Herb Crusted Chevre (delightful fresh cheese in a flavorful herb crust) , Marinated Chevre (fresh cheese relaxing in scrumptious olive oil, red pepper, and herbal goodness) and Greek-style Feta (residing in a salty brine that will make your head spin....sooo good)

Certified Organic Flour from Heartland Mill
Our impressive selection is dwindling!!! However, a new shipment will come in soon which will include all purpose, whole wheat, whole wheat pastry, golden buffalo, malted (for peak crust coloration), and blue cornmeal!! An artisan bakers dream.

RAW HONEY!!!....YES!! Les Miller (our wicked honey man) has a delightful new batch ready to go. He will be a buzzin' this Friday. Drizzle this golden nectar of the Gods over fresh Goat Cheese, or try a honey/herb glaze on one of our fine free-range chickens and roast it whole or throw it on the grill!!!

and, of course, Kombucha Mushroom Tea (Brooke's home brew)
Sip while you shop!



Check out our on-going Urban Homesteading Courses at http://www.badseedfarm.com/farm/?page_id=8. Next up is our July Canning & Preserving Workshop. This is a five-hour intensive course taught by Organic Farmer, Tom Ruggieri. Details are as follows:

Sunday, July 18th, 1-6 pm - Pickles and Condiments

You can’t beat a good homemade pickle (and you can’t stomach a bad one.) Learn how to make and perfect the good ones and become a “pickle guru”. The techniques and subtleties of pickling are many, and we will prepare several different types of recipes using multiple techniques.

Tom will share his recipe for a pickle loved by all, the cornichon. We will also make the sweetest and crunchiest lime pickles you can find. We will then switch to other vegetables and prepare another favorite, dilly beans. A fourth recipe will be selected based on what is fresh and available at the time of the class. *Water bath

Cost of Class - $50



Remember:
LIVE NUDE VEGETABLES !! and other organic delights...
EVERY FRIDAY AT BADSEED

**We accept EBT!!!



Yours Truly,


Brooke
- farmer and mistress of the BADSEED




BADSEED
An Urban-Organic Farm & Market Celebrating Local Food, Culture, & Community
1909 McGee*KCMO*64108



Recipes:

Here is a simple recipe for an Arugula and Beet Salad topped with Fresh Chevre. However, this can be tweaked (roasted beets and toasted local pecans, etc): http://simplyrecipes.com/recipes/arugula_salad_with_beets_and_goat_cheese/

Check out this Killer Shiitake recipe recommended by Paul and Judy from the Mushroom Farm: http://www.fungi.com/info/recipes/recipe01.html

How about some homemade Mayonnaise!!! The following recipe is simple enough: http://homecooking.about.com/od/saladrecipes/r/blcon64.htm

Use any basic Pesto recipe like this one, but substitute Lemon Basil and grated Taum Sauk Goat Cheese for a local

For more lemon basil goodness, pair it with Bigg Blue Farm's New Potatoes in the following dish:

Lemon Basil Potato Salad

2 1/2 pounds small Yukon gold or red potatoes, cut into eighths
2 tablespoons olive oil
1/4 cup fresh squeezed lemon juice
4 garlic cloves, finely minced
1/3 – 1/2 cup chopped fresh lemon basil
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup olive oil
1/2 medium-size purple onion, thinly sliced

Toss potatoes with olive oil and place on a foil-lined jellyroll pan. Roast at 450°F stirring occasionally, 20 to 25 minutes or until tender and golden.

Whisk together lemon juice and next 5 ingredients; whisk in 2/3 cup olive oil in a slow, steady stream. Gently toss potato and onion with vinaigrette.

Serve immediately.

and last but not least - If you have never prepared Summer Squash on the outdoor grill, the following recipe gives great instruction:http://www.epicurious.com/recipes/food/views/Grilled-Summer-Squash-and-Zucchini-238688

BADSEED
An Urban-Organic Farm & Market
Celebrating Local Food, Culture, and Community
Fridays, 4-9pm

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WESTPORT PLAZA FARMERS' MARKET - at Westport & Wyoming - WEDNESDAY Evening Local Food in Kansas City

With Wednesday evening rains, waterlogged or overheated fields, and various scheduling conlicts, our little midtown market has seen better seasons. However, people still come out each week and buy up so much of the food our vendors have to offer. We are working to bring more great items from more great vendors each week, so please keep up your enthusiasm for your Wednesday trek to Westport and Wyoming. With each new or returning customer, the growers gain more energy to drive them out to those fields to plant, tend and harvest.
WESTPORT PLAZA
FARMERS' MARKET

Kale and other greens
Pea and other sprouts
Basil and other herbs
Fingerlings and other potatoes
Zucchini and other squash
Beets and other roots
Beef and other meats
Sweet and other peppers
Green and other colors of eggs
Friendship and other breads
Nick Baker, Kasey Rausch and other musicians

There is going to be some delightful food and splendid music from 4:30-7:30 at the Westport Plaza Farmers' Market once again. See you there!

Take a walk, stroll, ride, or drive to the
Westport Plaza Farmers Market
at Westport and Wyoming
this Wednesday from
4:30-7:30pm
for the freshest of local,
sustainably grown offerings.

If it's from our growers, you know it's not tainted with pesticides & you can talk with our vendors about how to cook it, it it or grow some of it yourself! Goodness!



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KC Organics Farmers' Market at Park Place - Leawood, KS - Wednesdays

click for a larger flyer image

KC Organics at Park Place

“The Farmer’s Market in downtown Leawood”

Open Wednesdays May 12th
through October 13th

10:00 am to 2:00 pm at Barkley Square

Go 1 mile South of I-435 on Nall
enter on 117th from Nall ( just north of AMC 20 theatre)

◆ fresh-picked, locally grown organic produce
◆ also honey, edible flowers, herbs, mushrooms, breads and baked
◆ goods, grains, sauces FT coffee and Eco-products
◆ free-range eggs and grass-fed meats
◆ soaps, body care products, natural stoneware jewelry

A Unique Market Experience in all the Best Ways
Nestled in the Grassy area amidst a Distinctive collection of
Local Shops, Restaurants and Boutiques
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Weekly Sustainability Announcements - SAN - Lawrence, KS

SUSTAINABILITY ANNOUNCEMENTS
 SUSTAINABILITY ACTION NETWORK, Lawrence Kansas
29 June 2010
 Local Solutions for Transition to a Sustainable Economy

ECO RADIO KC ¤ WEEKLY ECOLOGICAL ISSUES RADIO SHOW
Tuesday, 29 June 2010, 12:00noon ¤ on Kansas City Community Radio
Listen at KKFI-FM 90.1, or on web-streaming at http://www.kkfi.org/

On Eco-Radio KC this week, host Richard Mabion will hold his fifth-Tuesday discussion with a member of the Kansas City sustainability community. We apologize that no details have been received by press time.

Stay tuned at 12:30 when the Bioneers radio series presents "Green-Collar Jobs: Laboring Into the Next Economy" . Labor leader Cesar Chavez helped ban DDT. Truckers are helping address appalling asthma rates at the filthy port of Los Angeles. And inner-city clergy, not suburbanites, led the latest victory against the big-box Wal-Mart stores sprawling over community open space. Unlikely allies? Environmental justice and labor leaders Manuel Pastor, Maria Elena Durazo and Rev. Alexia Salvatierra show us that in a truly sustainable economy, everybody is an environmentalist - and a healthy environment depends on economic justice.
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TAKE THE HEAT FROM THE BEACH TO DC!
Monday, 28 June 2010

With carbon driving the global climate, and the climate disruption driving the thermal homeostatic cooling engines - ie. hurricanes - it's only a matter of time before the Deepwater Horizon oil eruption is driven by tropical storms. As we enter the second week of Summer, this latest post by Bill McKibben of 350.org reminds us to keep the heat on Congress to pass a strong and effective climate and energy bill.

"It feels a bit like deja vu to write this, but this is a big week for climate and energy in Washington, D.C. President Obama is meeting with many key senators on Tuesday, and in the face of massive oil spills, and massive public outcries about it, we really could see some progress.

"The meeting's goal is to identify a policy vehicle that will tackle climate change and energy. Whatever that proposal contains, it won't do everything that we need. But it might at least get us started.

"So it would be very useful to call your Senators - Congressional Contact Directory - and make the following points:
1) We need a bill that puts an economy-wide cap on carbon--all carbon, from utilities and factories and cars and anything else that burns coal, gas, and oil. And we need those caps based on science - they have to start us on the route back towards 350.
2) We won't be fooled by a bill that merely addresses the need for oil drilling regulations or incentives for renewable energy. These things are so obvious that they require no political courage; the only way to honor the suffering in the Gulf is to make deep progress on ending our use of fossil fuel.

"If you need inspiration, take a moment to look through the photos from Hands Across the Sand last Saturday, when communities across the country took a united stand against offshore drilling and for clean energy. And if you need motivation, consider this: in the past six weeks seven countries have set new all-time temperature records. Our friends at 350 Pakistan report that the mercury hit 129 degrees last week.

"The planetary heat is on, for real. We need to put the political heat on, right now. We can do it!" Take the Heat from the Beach to DC! | 350.org
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THE METHANE MONSTER ¤ HEAT TRAP AND EXPLOSIVE

So far, CO2 is the single biggest cause of climate disruption. But methane - CH4 - is 20 times more potent for heat trapping. Methane hydrates are frozen in the tundra and deep under the seabed, but global warming from CO2 is on the verge of releasing vast quantities of methane. When methane adds to overall warming, climate disruption will go into overdrive. Methane hydrate is also what belched up the Deepwater Horizon well pipe and exploded, and subsequently froze up the BP "top hat" oil containment device.

These are two very sobering articles about the methane effect, and bring climate tipping points into stark relief. BP's Methane Monster: From the Gulf to the Globe, and Methane Time Bomb.
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PERMACULTURE-STUDENT PROJECT PRESENTATIONS & CRITIQUE ¤ FINAL SESSION
Wednesday, 30 June 2010, 6:00-9:00pm - $
12th Street Homestead, 1145 Pennsylvania St., Lawrence

The Kaw Permaculture Collaborative has conducted this Permaculture Certification Course consisting of 48 hours of lectures, video presentations, and field work. Students who have learned about food security, permaculture ethics, ecological principles, system design, sustainable soils, food production, earth works, water management, and resource efficient construction will be displaying their knowledge at this final session with a project focused on one of these topics. There will be a round-robin discussion and critique of each project.

The fees for this course will support both the K.P.C. and it's parent organization, Sustainability Action Network. For more information contact Steve Moring at 785-691-7305 or
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"GROWING FOOD FOR THE FUTURE" PERMACULTURE WORKSHOP
Saturday, 3 July 2010, 10:00am-4:30pm - $$
Vajra Farm, 14370 54th St., Oskaloosa KS (1/3 mi. east of US Hwy 59)

The workshop is an introduction to the principles of ecologically sustainable agriculture in a time of energy depletion. It will be taught by Steve Moring, certified in permaculture design through the Midwest Permaculture organization. The focus will be food security, and how implementing permaculture design on the small farm scale can mitigate the effects of declining energy resources. Steve will show what he has done at Vajra Farm with energy efficient home construction, cultivation of integrated polyculture no-till raised bed gardens and the establishment of edible forest gardens.

A $50.00 participation fee will support the activities of KPC and will include lunch, lecture and farm tour. For more information contact Steve at <smoring@grasshoppernet.com>
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 LAWRENCE PEAK OIL TASK FORCE
Thursday, 8 July 2010, 4:00pm
City Manager's Conference Rm., City Hall 4th Floor, 6th & Massachusetts St.

Further progress has been made on editing and refining the chapters of the draft Peak Oil Plan, now developing into a consistent format. The final document is due to be completed by the end of August. The public is welcome at the meetings to provide input. Meetings are open to the public, and the public is encouraged to attend. And the Peak Oil Task Force web page has developed an extensive list of resources (click on "resources") including other cities' action plans such as San Francisco and Portland, videos, advocacy groups like Post Carbon Institute and Transition Boulder County, and key data and reports.
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 URBAN-SUBURBAN PERMACULTURE TRAINING ¤ 4-DAY INTENSIVE
Thursday-Sunday, 8-11 July 2010 - $$
Midwest Permaculture, 125 Crescent Lane, Stelle, IL 60919
This training is a foundation in permaculture design for the suburban or city dweller who wants to transform their immediate environment into something beautiful and productive. Not a 'hands-on' training, about 65 percent of the time will be spent in the classroom covering the permaculture design principles and sharing example after example of how these are applied. There will be some time spent outside exploring patterns and features of the landscape. The goal is for students to come away with a new pair of permaculture eyes able to see the urban food growing possibilities. This training can lead, in part, to a Certificate of Completion of a Permaculture Design Course. For more info and to register, go to Suburban-Urban Permaculture Training 4-Day Intensive, or call (815)256-2215.
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 SUSTAINABILITY ACTION NETWORK - MONTHLY MEETING
Sunday, 11 July 2010, 4:00pm
Local Burger, 7th & Vermont St., Lawrence KS

 Local Solutions for Transition to a Sustainable Economy
 S.A.N. organizes societal scale action for ecological sustainability both in our personal lives, and through public policy changes. "Be the change you want to see". The S.A.N. meeting agenda will include:
  • report on bicycle facility initiatives
  • finalize plans for 18 July Permaculture Tour (see below)
  • brainstorm a solar food dehydrator workshop
  • S.A.N. Vision Statement discussion
  • S.A.N.web site developments
  • Lawrence Peak Oil Plan, draft review
Please join us
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 MONSANTO: CONTROLLING OUR FOOD ¤ A FRENCH DOCUMENTARY FILM

Anything that gets between ourselves and our food is viewed as a threat. Interfering with our ability to grow our own food safely threatens our food security. And the hubris to claim that trans-genetic manipulation entitles one to ownership of species that evolved over centuries is the ultimate food threat, and undermines the very essence of life. Monsanto has the dubious distinction of achieving all three.

Monsanto was founded in 1901 by John Queeny as a chemical company, the first product being the synthetic sweetener, saccharine. From that health threatening start, Monsanto went downhill into products like the herbicide 2,4,5-T which contains dioxin and is one half of Agent Orange, bovine growth hormone, PCB's that cause cancer, neurological and reproductive disorders, liver damage, immune suppression, etc., and of course, Roundup.

With their products becoming increasingly banned and liabilities mounting, Monsanto cut and ran. In 1997 they tried to disassociate themselves from their past by spinning off their chemical operations into a new company named Solutia. They then rebranded themselves as an agricultural company, retained their Roundup, and claimed that "Monsanto is a relatively new company". In fact, Monsanto Technology LLC is a biotechnology company with the same name and corporate headquarters, many of the same executives and other employees, and responsibility for liabilities arising out of activities in the industrial chemical business.

Award-winning French journalist and filmmaker Marie-Monique Robin is the author of "The World According to Monsanto", and the creator of the film by the same name. In this interview, Monsanto: New World Agricultural Order | Marie-Monique Robin interview, she provides a concise synopsis of Monsanto's crimes and history and future intent. If one cares to dig further into Monsanto's dirt, her film, Monsanto: Controlling Our Food | Marie-Monique Robin documentary is a real eye opener. But sit back because it is a very info-dense 1 hour and 49 minutes.
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 ADVANCING RENEWABLES IN THE MIDWEST ¤ UNIV. OF MISSOURI, COLUMBIA
Thursday, 15 July 2010, 8:00am-5:00pm - $$
Anheuser-Bush Natural Resource Building & Bond Life Science Center Monsanto Auditorium

This annual one-day conference aims to educate and facilitate dialog on current renewable energy and energy efficiency trends and opportunities. The program will include topics of state renewable portfolio standards, residential Energy Star programs, utility and regulatory initiatives to reduce fossil fuels, climate change science and legislation, co-generation and bio-reactor projects, and more. Registration is $25 for non-professionals and $75 for professionals, with a $25 late fee after 2 July. For more info go to Advancing Renewables in the Midwest 2010: Univ of MO.
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 2ND ANNUAL PERMACULTURE FARM & GARDEN TOUR ¤ KAW VALLEY AREA
Sunday, 18 July 2010, 9:00am-5:00pm - $
a guided tour of six sites in Lawrence and vicinity

Sponsored by the Sustainability Action Network & the Kaw Permaculture Collaborative , this will be a guided tour of six permaculture operations, four urban, and two rural. Permaculture is a design science by which we pattern our surroundings to harmonize with nature rather than to subdue nature. The end result is a farm or garden that is a low-input, self-organizing, mature polyculture ecosystem.

Tour schedule: guided tour in sequence
  • 9:00am, Forest Floor Permaculture, 1311 Prairie Ave., Lawrence
  • 10:00am, Adamson intensive urban permaculture, Lawrence
  • 11:00am, Zell suburban transition permaculture, Lawrence
  • 12:00pm, BYO sack lunch, 3033 Kasold Dr., Lawrence
  • 1:00pm, Karlin Permaculture Farm, Lawrence
  • 2:00pm, Lehrman suburban extensive permaculture, Lawrence
  • 3:00pm, Vajra Farm Permaculture, Oskaloosa
¤ Do folks need to RSVP?
¤ answer: YES - at paradigm(a)ixks.com
¤ Is there a charge for the tour?
¤ answer: YES - $5.00
¤ How can someone without a car participate?
¤ answer: no bus will be provided; carpool to rural sites, and bicycle to urban sites

¤ Will it be canceled for bad weather? Is there a rain date?
¤ answer: tour happens rain or shine, within reason; dress appropriately

For more info call (785)691-7305 or (785)832-1300.
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 5TH ANNUAL DIALOG ON SUSTAINABILITY ¤ GREEN JOBS
Thursday, 22 July 2010, 8:00am-5:00pm - FREE
Leadership Studies Bldg., K-State University, Manhattan KS

Participants in this one-day event are the K-State Sustainability Office, the Horticulture & Forestry Dept., Architecture & Landscape Architecture, the School of Engineering, and several outside agencies. Sessions will be held throughout the day on Kansas wind/renewable energy efforts, "greening" our food systems, and developing a vision for sustainable communities and local economies. Activities will include panel discussions, small group dialogs, posters, exhibits and more. Please pre-register by sending your name and contact information (affiliation, phone and e-mail address) to Sheree Walsh, smw(a)ksu.edu. For more info go to Dialog on Sustainability 2010: K-State U.


The SUSTAINABILITY ACTION NETWORK, Inc. is a Kansas not-for-profit organization. DONATIONS ARE APPRECIATED, and checks can be mailed to P.O.Box 1064, Lawrence KS 66044. Our mission is to advocate and organize societal scale action to address sustainability issues. The triple crises of Energy-Ecology-Economy are building so rapidly that large scale action is needed immediately and methodically to overcome institutional barriers and advance public policy that preserves ecological sustainability. Our focus is to build a relocalized economy-ecology in concert with the Transition Town movement occurring in many other communities. To join the Sustainability Action Network please contact us at paradigm(a)ixks.com

 Our current projects include:
1) Transition Kaw Valley - initiating transition to a relocalized post-carbon economy, and municipal level Peak Oil response planning.
2) Kaw Permaculture Collaborative - developing skills and resources for poly-cropping sustainable food production.
3) Energy Conservation & Renewables - advancing a green economy through decentralized technologies and regulations, for conservation and renewable energy.
4) Land Consortium - organizing interested stakeholders to acquire prime farmland in the urban fringe for land-based economic development and regional food security.
5) Water Rights and Watersheds - protecting the water commons, the source of all life, from privatization and contamination, and restoring our watersheds.
6) Electric & Human Powered Vehicles - promoting neighborhood electric vehicles and utility tricycles, including infrastructure and pro-active regulations.
7) Weekly Sustainability Announcements - informing and encouraging others to become active in the Sustainability Action Network, or other action driven groups.
8) Collaboration with sister organizations - such as: The Light Center eco-village; Kaw Valley Food System farm-based economic development; Citizens for Responsible Planning; Films for Action; Kansas River Valley Growers fighting for local water rights; national efforts by the Sustainable Energy Network; KC Metro groups like the Kansas City Food Circle and the All Species Project, etc.


We welcome suggestions for items to be included. Please send items to paradigm(a)ixks.com

To subscribe to this list, please send an e-mail to paradigm(a)ixks.com with the subject line reading “subscribe to Sustainability Announcements”.

If you do not care to continue on this announcements list, please respond "unsubscribe to Sustainability Announcements" at paradigm(a)ixks.com
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