Ritual and Food
Growing and preparing food goes beyond science and craft. Art, culture and tradition are the more human elements that keep us connected to family, spirituality, a sense of ‘place.’
This week, Beyond Organic explores a new initiative connecting organic farmers and the Muslim community; talks with a Zen chef, and learns what Biodynamic agriculture is all about.
Join host Jerry Kay, publisher of the Environmental News Network, via radio waves, webcast or satellite, as we examine the interconnections between food, tradition and ritual.
This Week's Guests:
Steve Decater Biodynamic Farmer, Live Power Community Farm|
Steve and his wife Gloria have been practicing biodynamic techniques for over 20 years on their 40 acre farm in Covelo in the Round Valley of Mendocino County. They learned much of what they practice and teach from the agriculture visionary Alan Chadwick and use human and animal power exclusively to grow a wide variety of crops. Their harvest is sold via community supported agriculture subscriptions providing food to over 200 households.
Shireen Pishdadi Muslim Outreach Coordinator , Faith In Place|
Shireen is an Outreach Coordinator for the Chicago based organization, Faith in Place. She has provided the main impetus for the creation of TAQWA, a cooperative offering sustainably-and humanely-raised meats that also satisfy Muslim dietary requirements. The TAQWA cooperative is on its way to becoming independent of Faith in Place and a model of a business that can link small and mid-sized farmers and members of the faith community. Shireen is a frequent speaker within and beyond the Muslim community on the relationship between religious faith and the way we grow our food. She has a Bachelors of Science in biochemistry from Chicago State University.
Jeremy Levie Tenzo (Head Cook) Green Gulch Farm, San Francisco Zen Center|
As the head cook at the San Francisco Zen Center’s Green Gulch Jeremy cooks for the temple’s zen students, conference guests and staff. Green Gulch Farm Zen Center, also known as Green Dragon Temple (Soryu-ji), is a Buddhist practice center in the Japanese Soto Zen tradition offering training in Zen meditation. Located just north of San Francisco the farm includes a Zen study center, an organic farm and garden, a guest house and conference center. The Farm provides the organic produce for one of America’s most famous vegetarian restaurants, Greens.
Resources for Journalists:
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