Join the Global Food Revolution!
Come together locally,
grow your own food without chemicals,
share and exchange with your neighbors,
generate income with the surplus,
save the seeds,
recycle your waste and make compost,
learn to treat water as a living being,
cook with solar energy (or biogas),
build sustainable models,
and join the global food revolution.
Philip Munyasia – Kitale, Kenya
The global food industry poisons entire regions of the world, expanding their monopoly-like control over seeds, cultivation areas and markets. It controls our eating habits through their media and feeds us with genetically modified and artificially enhanced food. But all over the world there is an alternative movement developing sustainable and non-violent nutrition models for the future.
There are model regions, co-housing projects, Transition Towns, subsistence economies and cooperatives, whose components ensure that our sustenance is viewed as a gift from Gaia-Earth, in solidarity and cooperation with all fellow creatures. "Sustainability" has become a keyword for an economy void of exploitation, for a win-win situation between the Earth that produces our food, the people who produce it and all creatures that share this planet with us.
In the future workshop Tamera a department is under construction for a sustainable, decentralized and a complicity-free diet for the past several years. We want to show that it is possible to build a model region, where the people can once again provide for themselves. As it is a real living alternative to the useless mega systems, it is, in principle, transferable to many other regions of the world. The fundamental ideas and principles, which provide orientation in this model, refer to:
As much food as possible comes from our own gardens or from the regional network of our neighbors and friends, or at least from Portugal. Only in special cases do we engage in the international fair trade market.
We live with the rhythms of nature and learn to live more and more with the gifts and fruits that are given to us in their respective seasons.
Complicity-free (long term):
The way we deal with plants, how we cultivate and harvest, how we treat animals and the earth should not be not exploitative or harmful, but enriching and healing. “Sustainability” in the deepest sense is that which is not directed against the cycles of life, but cooperates with them. In such systems there can no longer be any losers. The nature thanks us for this approach with stable, high yields, healthy food and an abundance that re-opens our human soul and nourishes us.
We forgo animal products in the community kitchens of Tamera; but leave it to a personal decision whether or not to eat dairy products or eggs. We have agreed to not eat meat, fish and poultry in Tamera for the time being because we still have no real answers to this topic. We are however continuing to research on the question of whether animals will be part of our diet in the future. We are thinking about how humane animal husbandry and slaughtering could look like in a new culture. Even though this topic is very charged due to the violence of traditional animal husbandry, it is about making decisions based on authentic experiences, not driven by dogmas.
High Quality Food:
What really nourishes us? What food makes us not only satisfied, but alive and healthy? It is often not the amount or the material ingredients, but light and soul power, as well as the joy of cooking and eating that make up a true "food."
To order to implement these fundamental ideas, we work in the following areas and combine them into a complete system:
A variety of fruits and vegetables, edible and medicinal herbs, spices, olives and almonds are grown and harvested applying the principles of Sepp Holzer’s Permaculture. Grains and legumes are to come in the next few years.
The practice of seed saving is in alliance with Permaculture. The seeds collected are from our land, adapted to the regional conditions and hybrid-free. A seed garden and accompanying seed bank were created in Tamera.
In cooperation with neighboring farmers, beekeepers and others we produce fruits and vegetables as well as rice, grains, chickpeas, beans, honey, olive oil, eggs, cheese, bread and more. We share our knowledge of Permaculture, Water Retention Landscapes and technology – and learn from the experiences of local farmers. The aim is towards a cooperative in which many people from the region can participate in the new food cycles again.
Shopping and Coordination:
The entire supply, purchasing, operation of various cuisines and the establishment of the regional network are coordinated by Lina Wrobel and Birger Bumb.
The Processing Kitchen is run by Ina Voigt and Petra Mockert. It provides all necessary preservation and finishing steps. Here they produce, preserve and store herbs, teas, jams, dried fruit, vinegar, olive oil, canned tomatoes, spices, sauerkraut, chutney, soaps and shampoo.
Most of the processing is done with solar energy in the form of Scheffler Mirrors, solar dryers and cooking boxes. Through this process, biogas is produced from the kitchen waste.