Discovering New Food, Locavore, Making Friends, Networking, Organic Foods
Always have a plan Bee
Although my day job is a graphic designer my hobby is beekeeping.
I currently have 6 hives and hope to expand in the future.
I'm a vegetarian who eats fish. I'm the cook in my house and I try and grow most of the vegetables and fruit we eat too, I try and live ethically, so you'll find me sourcing food locally, recycling everything and using renewable energy where I can. I'm big on corporate responsibility too.
I'm a big reader (about a book a week) and have a huge eclectic collection of music.
I went to pick up my bee hives this weekend - and the supplier looked exhausted. He was out of veils, smokers, hive stands and even bees. It seems many people are rallying around our favorite pollinators in their time of need - after all, rumors of the return of Colony Collapse Disorder are rife. Now the bees have a new and powerful… Continue
I'm not a fan of artificial sweeteners. I don't care for the way they taste, and one variety in particular gives me headaches. So imagine my dismay when I recently shopped for my favorite chewing gum and found its tiny but satisfying amount of real sugar had been replaced with aspartame, one of the leading fake sweeteners on the… Continue
Posted on February 17, 2009 at 2:56am — 2 Comments
Mark, those are the coolest pictures. I let Alan know you're a judge. He should be contacting you and the two others to make sure everyone is on board. Thank you again!! YOur participation is a double whammy since youre in the UK. Talk soon
I really love your writings and stance on being green, lowering the carbon footprint. I think that Americans really need to limit on what they do, their intake, output and just think about what they do. It is very hard and sometimes cost prohibitive to do what they want. However, it really starts with the mindset and then cutting out one thing at a time. Then like a snowball, it grows and grows as you keep going.
Could be just as easy as taking a bike ride to the market or doing all your shopping on one day for your food.
Take care and thanks for the posts and joining the Amanda group!
Thanks for watching the video, Mark. You know I have more coming!
Is there a 'localharvest.org' type of website that serves the European community? I would like to add it as a resource on my website, if there is. Thanks!
Valid point - but the cycle has to be broken somewhere in the chain to start the process off.
Farmers might import fertilizers from a long distance and so increase the carbon footprint of the farmers produce, but if the farmer has local market demand, rather than sending his product another long distance, then it's a start in the right direction.
We ALL have to change the way we do business, nothing will ever be achieved if everyone in the chain 'blames' each other with reasons like "well if they don't, why should we?", "we're only responding to demand" etc.
If I may comment about the discussion between yourself and Christopher, I think you are both right IF the entire supply chain is taken into account in doing the carbon footprint analysis.
At first glance it would seem that you are right, but what if a local supplier is not reducing the carbon footprint of the inputs used to create the product but a supplier further away is - then which is the right path?
Often it's not easy to determine the product's carbon footprint when we start looking at the entire chain of events involved in its "production" and delivery due to inadequate transparency or lack of data. So in an era of limited resources, should organizations looking to affect change push for greater transparency regarding the product's carbon footprint along its entire production chain lifetime ("cradle-to-grave"), or simply focus on achieving a more immediate solution through carbon offset projects and the such?
On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.
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For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.
Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.