Hi Chay-Ya,

Straw is what is left from a plant after the seed has been removed. Hay, on
the other hand, is cut and dried at an earlier stage (when seed is at milky
stage rather than fully mature).

To make hay, you cut it and let it dry in the sun for several days to reduce
the moisture content so it can be stored without decomposing/rotting. This
you can store in dry conditions for several years.

Hope that helps,

James

Gaia's Table

Support group for practicing vegan raw foodists in Sydney Gaia's table, regular feasting gatherings. They also have a great links list for raw resources in australia. So much to read and virtually poke around and dance in.

Wild edible resources

Food under Foot,
unleash the energy of wild edibles

Eat Weeds
Wild food guide to the edible plants of Britain

Herbs are special getting to know and use wild edibles

Self nutrition data Dandelion greens

Health benefits of dandelions
Much of what dandelions purportedly do in promoting good health could result from nutritional richness alone. Vogel considers the sodium in dandelions important in reducing inflammations of the liver. Gerasimova, the Russian chemist who analyzed the dandelion for, among other things, trace minerals, stated that "dandelion [is] an example of a harmonious combination of trace elements, vitamins and other biologically active substances in ratios optimal for a human organism" (Hobbs 1985).

Thought

This blog isnt a straightforward nutritional guide, or how to prepare easy recipes, it is not intended to be a place of personal dogma; it is a
process based research into life and art practise through the medium of food, grounded in my experience, of engaging with food, plants, and people; growing, preparing and feeding. It is open ended, multi-faceted and experiential. I 'think' by doing, and quite often 'I do' by reading or simply being. I research through direct experience. I am in awe of plants. The revolution is made out of plants and healthy cells pulsating with light.

Food carts!

I came upon this post on veggie food carts in Portland, which lead me here (there's a video complete with gypsy guitars and simulated bicycle travel), then of course the doors opened up and I got very very excited. Move to Portland or start something up here?

"Don’t expect fast-food or deep-fried goofs here. Think Slow Food-Cart Movement, where dedicated cooks grind quinoa into flour, carefully source ingredients, and pay attention to presentation. Twenty minutes for a fried-egg sandwich—are you serious? Then again, it may be the best you’ve ever had."

"A parallel subculture thrives online, where cart zealots track every new opening on websites and Twitter feeds. At its most successful, the cart diaspora creates improvised village plazas where neighbors gather (and spend), generating reams of positive online chatter about a new kind of place—usually a former vacant lot" Portland monthly magazine



Friends lets start designing our food carts!

Ive been thinking about something along these lines for awhile, after meeting a boy in Berlin who had a coffee machine setup in the back of a tricycle. The inspiration of Portland gives me momentum, and broadens the vision to include a whole culture of beautiful slow-food carts.
Everyone that wants to make one, lets do it, the autonomous revolution of food carts in Melbourne (or wherever you are)!

Food as art practice?

So many possibles here.
this is the question I'm investigating at the moment.
Life as art practice.
Living a conscious engaged artful wonderous existance.
Sustaining.
The clarity with which we do things.
All research being art, all art; research.
What is a practice?
Where are the lines between myself and my art? Obviously when posed as a question the concept seems redundant. There is no separation.