What have you been up to in the garden or kitchen this week? Any plans for the weekend?
Will you be resisting? Big or small, I’d love to hear about it!
This week I blogged in resistance to capitalistic land grabs and against trademarking of terms and knowledge not owned.
Today I planted all our peppers and tomatoes from seed. Organic and mostly heirloom. Our peas are in the ground and our garlic has sprouted. I’m opting out (bit by bit) of the industrial food system.
This weekend I’ll get more seed mats and start brassicas, melons, beneficial flowers and herbs. I recognize, and am grateful for, my own (unearned) privilege in having not only the financial means to do so, but the also the space to grow my food.
I’ll be brining some meat and learning new food preservation skills. I’ll be making corned beef or pastrami. Mmm, can you just taste a reuben with your own meat, kraut and homemade bread?! Again, the realization that I have a shit ton of privilege that allows me to procure high quality local and sustainable meat to play around with.
A great article this week over at Civil Eats about class and food. It is a great read, so as soon as you are done here, please hop on over and read it in its entirety:
We have people with limited access to personal transportation, coupled with working multiple jobs and longer hours, living in food-dead zones, where the nearest grocery store might be miles away. We have basically created an economy running so fast and unequally that the logic of this system is predicated on people also eating as quickly and cheaply as possible. This isn’t about people just not wanting to eat healthy food. Or not knowing some ridiculous cost-balance equation about how spending X amount of money on nutritious food today will save Y dollars on health bills in the future. Or the platitudes that if people stopped wasting so much money on material junk they’d have more money left to buy $4.00 organic peaches. It’s about a system in which food, which should be the most basic of rights, is now some repackaged, commodified afterthought.
The problem of consumer-based movements is that they tend to focus all the strategies on personal choice, disregarding structural inequalities that are at the root of our food problems. And even when they acknowledge these structures, they think that civil-society-promoted social movements can somehow operate successfully within the system. When thinking of food, the question should not be why people don’t eat well, but why we have created a system that reinforces—at a cost to mental health, financial security, and physical well-being—a food plutocracy where food has become increasingly fetishized at the top and placed out of the reach at the bottom.
We’ve been talking about structural racism and systemic oppression. That is difficult to explain to a 3-year-old. Yowsa.
We’ll be chatting with the 3-year-old Babylady more about positive power. Gender comes up a lot in the world of a 3-year-old, so there will undoubtedly be conversations about gender fluidity. Gender is made up. It is make believe. It also isn’t an either/or. It isn’t just male/female. Three-year-olds get it. Why can’t adults? She has assigned to her stuff friends the following genders: “boy,” “girl,” “both,” “neither” and “beyond.” She knows that some people have “girl bodies” and might have “boy AND girl energy inside.” We’ll probably also talk about poop and farts, but I’m not sure that is related to resistance in any way I can see.
And I’ll be loving up on my sweet Ladyfriend. Being out and Queer always includes resistance. It is showing up despite the dominant heteronormativity and the subtle (and not so subtle), but continual microaggressions.
Happy Weekend (of course, thank the unions!)