Kategoria: Blogi (Page 2 of 13)

Oma maa Newsletter 2/2020 : Keeping the wheels turning strong! 

Wellbeing greetings to all! This newsletter is written to you midway through April – a month during which we welcomed a good number of new try-out members (Tervetuloa!), and completed now two weeks of 80 food bags each. During these weeks also we continued the sowing of more than 6000 seeds of some 50+ plant varieties! And more is to follow!

Please see behind the following links to read more about these timely topics:

Keeping the bigger picture upfront, with Urgenci’s statement

On our sowing and milling facilities

Coopday 18.1.2020 report

CSA Finland rules and 2020 action plan 

…Organising, cooking, sowing and planting … we hope to greet you out here with us some day soon again! At the moment we are facilitating for people to come out in small groups (max five people) to the farm, having their own refreshments with them and prepared to be outside also during the breaks in the grillikatos or the aitta. In this manner we can keep in par with the requirements of today, whilst we also continue our important collective work together. And of course, to enable all to enjoy a bit of green care – also that is part of the future we want to build together. Hopefully till soon!

Ruby & Oma maa board and farmers

Ruisrouhepuuro

1 l kiehuvaa vettä
1 tl merisuolaa
2 1/2-3 dl ruisrouhetta
1 rkl voita/margariinia

Kiehauta vesi, lisää suola ja vispaa rouhe sekaan. Hauduta miedolla lämmöllä noin tunti, välillä sekoittaen. Laita voisilmä keskelle juuri ennen tarjoamista.

 

Etsimme harjoittelijaa kesäkahvilaan Lassilan luomutilalle Tuusulaan!

Onko sinusta mukavaa olla ihmisten seurassa ja paistaa vohveleita? Tule kesäksi osaksi ruokaosuuskuntamme toimintaa, voit auttaa kesäkahvilassa Lassilan luomutilalla. Osuuskunta Oma Maan kahvila avataan Lassilan tilan aitassa kesän alussa ja suljetaa kesän lopussa 🙂

PALKKA
Palkaton harjoittelu, mutta vohveleita saa syödä niin paljon kuin jaksaa ja lounas tarjotaan!

Ajankohta: 1.6.-7.8.2020

Osoite: Lassilan luomutila, Paijalantie 341, 04300 Tuusula (Paikalla pääsee esimerkiksi polkupyörällä Järvenpäästä tai Hyrylästä)

Oletko kokki? Haluatko muuttaa ruokajärjestelmän ekologiseksi?

Tule mukaan kehittämään ruokaosuuskuntamme toimintaa! Lassilan luomutilalla on jo 5 henkilöä töissä päivittäin.

Nyt etsimme eritoten kokkia/leipuria, sillä suuri osa jokapäiväisestä työstä on kokkaamista ja leipomista.

PALKKA
Olemme pikku hiljaa kasvaneet ja pystymme maksamaan osalle jo palkkaa. Suuri osa työstä on edelleen vapaaehtoistyötä. Voimme kuitenkin tehdä työkokeilusopimuksen. Tavoitteena on, että voimme maksaa pian palkkaa koko ydintiimille.

KIELITAITO
Suomenkielentaito on plussaa, mutta englannillakin pärjää.

RUOKAOSUUSKUNTA OMA MAA
Ruokaosuuskunta Oma Maa etsii lisää aktiiveja tuottamaan ruokaa ruokajäsenillemme kumppanuusmaatilallamme Lassilan tilalla Tuusulassa. Kokemus kokin työstä (& maatilan hommista) on ehdottomasti plussaa, mutta yhtä tärkeää on oma motivaatio ja halu olla aktiivisesti mukana rakentamassa uudenlaista ruoantuotannon muotoa. Täällä oppii permakulttuurista ja ekologisesta luomuviljelystä kaiken mahdollisen ja päivittäin mukana olevat saavat satokassin viikottain.

Lassilan tilalla viljellään noin 50 hehtaarilla ravintoa koko ruokaympyrän kattavasti. Lisäksi tilalla jatkojalostetaan tuotteita osuuskunnan ruokajäsenten satokasseihin: leivomme leipää, pussitamme jauhoja ja hiutaleita sekä valmistamme erilaisia kasvipohjaisia elintarvikkeita. Talvikaudella toiminta painottuu erityisesti jatkojalostukseen. Lisäksi tilalla voi päästä hoitamaan kanoja tai kehittämään kasvihuonetuotantoamme. Peltoviljely alkaa pian. Lisäksi valmistamme Farm Dining -illallisia Helsingin Kalliossa ravintolatilassamme (noin kerran kuukaudessa) sekä täällä Lassilan luomutilalla Tuusulassa.

KIELITAITO
Työkielinä suomi ja englanti.

Lähetä hakemus tai kysy lisää:  Ulla.kirsikka@gmail.com


Info LA 7.3. Klo 13 Hyrylän kirjastossa

Sopisiko ruokaosuuskunta sinullekin? Tule kuuntelemaan ja pohtimaan! Ruokaosuuskunta Oma Maa toimii Tuusulassa Lassilan luomutilalla. Ruokaosuuskunnan jäsenet saavat viikottain / joka toinen viikko kassillisen tilan antimia ja niistä valmistettuja ruokia. Mikäli Hyrylässä on tarpeeksi kiinnostuneita, perustetaan kirjastolle sadonhakupiste! (Tällä hetkellä jakopisteet ovat: Lassilan tilalla, Helsingin Kalliossa ja Järvenpään kirjastossa.)

Talvella satokassin sisältö painottuu itse viljeltyihin kuivaraaka-aineisiin sekä niistä valmistettuihin luomuruokiin: juureen leivottua leipää, täysjyväpastaa, seitania, falafeleja, papuja, kaurajugurttia, puurohiutaleita, hampunsiemeniä, ynnä muita terveellisen ruokavalion peruskiviä. Uuden sadon kypsyessä satokassi rakentuu niin ikään itse viljeltyjen tuoreiden vihannesten, juuresten, villivihannesten, marjojen ja hedelmien ympärille.

Tutustu Lassilan luomutilaan ja viljelijöihin parin minuutin videolla: https://vimeo.com/369257316

Miksi hankkia ruoka ruokaosuuskunnasta kauppojen sijaan?

Luonnon monimuotoisuutta on suojeltava.

Ilmastonmuutosta on hillittävä ja siihen sopeuduttava.

Tehotuotannon sijaan on siirryttävä kestävään tuotantoon.

Ruokahävikkiä on opittava välttämään.

Ruokaosuuskunnan talkoissa oppii luomuviljelyä ja saa luontoelämyksiä!

Ruokaosuuskunnan jäsenyyttä voi kokeilla 3 kk, jotta voi varmistua siitä, sopivatko satokassin antimet omaan arkeen ennen kuin liittyy osuuskuntaan:

https://www.omamaa.fi/liity-mukaan/

Tapahtumakutsu Facebookissa:
https://facebook.com/events/s/ruokaosuuskunta-oma-maan-esitt/206265757425213/?ti=icl

Info Järvenpään kirjastolla ti 3.3. Klo 18, Tyyni Tuulio -salissa

Sopisiko ruokaosuuskunta sinullekin? Tule kuuntelemaan ja pohtimaan! Ruokaosuuskunta Oma Maa toimii Tuusulassa Lassilan luomutilalla. Ruokaosuuskunnan jäsenet saavat viikottain / joka toinen viikko kassillisen tilan antimia ja niistä valmistettuja ruokia. Sadonjakopisteet ovat: Järvenpään kirjastossa, Lassilan tilalla ja Helsingin Kalliossa.

Talvella satokassin sisältö painottuu itse viljeltyihin kuivaraaka-aineisiin sekä niistä valmistettuihin luomuruokiin: juureen leivottua leipää, täysjyväpastaa, seitania, falafeleja, papuja, kaurajugurttia, puurohiutaleita, hampunsiemeniä, ynnä muita terveellisen ruokavalion peruskiviä. Uuden sadon kypsyessä satokassi rakentuu niin ikään itse viljeltyjen tuoreiden vihannesten, juuresten, villivihannesten, marjojen ja hedelmien ympärille.

Tutustu Lassilan luomutilaan ja viljelijöihin parin minuutin videolla: https://vimeo.com/369257316

Miksi hankkia ruoka ruokaosuuskunnasta kauppojen sijaan?

Luonnon monimuotoisuutta on suojeltava.

Ilmastonmuutosta on hillittävä ja siihen sopeuduttava.

Tehotuotannon sijaan on siirryttävä kestävään tuotantoon.

Ruokahävikkiä on opittava välttämään.

Ruokaosuuskunnan talkoissa oppii luomuviljelyä ja saa luontoelämyksiä!

Ruokaosuuskunnan jäsenyyttä voi kokeilla 3 kk, jotta voi varmistua siitä, sopivatko satokassin antimet omaan arkeen ennen kuin liittyy osuuskuntaan:

https://www.omamaa.fi/liity-mukaan/

Kirjastolla nähdään! <3

 

Tapahtumakutsu Facebookissa:
https://facebook.com/events/s/ruokaosuuskunta-oma-maan-esitt/188671679021974/?ti=icl

Täysjyväspelttipastaa ja seitankastiketta

Keitä pastaa noin 6 minuuttia. Tarkista kypsyys ja valuta.

Seitankastike:
-purkillinen (5 dl) Oma Maan kaurajugurttia
(Voit tehdä sitä myös itse laadukkaita tuorekaurahiutaleista, huonoista ei onnistu >>)
-sipulia
-sopivasti seitania
-jos seitan on marinoitu, et välttämättä tarvitse mausteita. Jos tarvitset niin; grillimauste tai paprika, mustapippuri ja suola sopivat hyvin.

Kuullota sipuli öljyssä. Lisää seitanit ja kuullota vielä pari minuuttia, jotta seitanit lämpenevät. Lisää mausteet halutessasi. Lisää lopuksi kaurajugurtti, mutta vain lämmityksen ajaksi.

Oma maa Newsletter 1/2020: Setting many wheels in motion again 

With these February greetings, we are picking up the thread of our monthly newsletter writing again, and commence by saying that Oma maa started off the new year well!

The last week of last year, and the first week of this year brought a well deserved production break of two weeks, after 50 weeks of production in 2019. Our first foodbags were handed out again in the second week of January, and in the following three weeks. As January had five weeks, there was no need to compensate for the first week lack of foodbags.

Setting many wheels in motion again 

In January we cleaned up, organized and repaired a lot in our Rannankoukku kitchen. Our dryer was fixed by member Joonas, and got new fans spinning around their axes, making it possible for us to dry for instance our fava beans again, and then following make fava bean groats (härkäpapurouhe) as has already been figuring in the first foodbags of this year. The new central screw for our pasta machine finally arrived from Italy and the first whole grain spelt pasta has found its way into our food bags. The meat mill got its necessary spare parts, which means we can now much easier grind different produce (and we used it already for the making of our potato-fava bean patties). The cooler, which we use for example to cool our yogurt, got a new fan and is also again supporting our kitchen production.

This means that nowadays in the kitchen you can find, behind the specific production for a certain bagday, at the same time ongoing also the putting to soak, steaming, drying/grinding of different beans and pasta so that we can come to have a stock of different items for our food bags. A strong eye is of course also kept on energy use, making a maximum use of any heat generated. All in all it requires us getting a grip on a number of additional routines, and a new document has been added to the ‘Oma maa docs’ folder: Rannankoukku calendar.

Organising, organising 

And we are getting an increasing amount of shared docs in drive organising our work on the farm, accompanying our increased capacity to be planning on different fronts. One of the things this is concretely expressed in is the shift in February towards biweekly food bag content and recipe emails.

In the emails we are reminding that every month the food bags will contain about: 1 kg groats (ryynit), 1,5 kg flakes (hiutale), 1kg flour (jauho), 1kg pasta, 500 g bulgur, and 1 kg fava beans groats (härkäpapurouhe). Also whole beans and peas will find their way from time to time to the bags. Of course there can and will occur variations in this pattern! Due to for instance issues with the mill, or if a machine runs into problems (may the latter however not happen for long!:)). But, this is the intention.

New is also that we will be having in the first two weeks of the month a certain ready made product in the bag, for which we then will give out only the raw ingredients in the last two weeks of the month, and of course the recipe as to how to proceed!

We hope the information regarding the foodbags coming out earlier, as well as the additional pedagogical element in the bag will be perceived as useful – all feedback is most welcome.

But organising and planning happened certainly also outside of our kitchen, and one other excel sheet worked on was that regarding our seeds, an updating of the existing database in Latin and Finnish. Slowly but surely we will move more into the greenhouse, and setting up the places for our seedlings. First to be sowed will be longer growing time requiring plants as tomatoes and chili’s.

Also, farmers will be having access to a program usable from one’s phone, in which all planting on Oma maa lands will be charted. In this matter we will all be able to keep track of what’s happening where, what is needed where and when, etc.

Here we soon go again … wishing well! 🙂

Coop Day I

On the 18th of January we had our first Coop Day of the year! With some 20 coop members including farmers, board members and food members we talked about the economy of our coop, our democracy, as well as our farming and food bags – including Oma maa’s contribution to CO2 sequestration as well as biodiversity upkeep.

Our report of the day is still forthcoming, but one thing we can put out already and which is related to the development of our co-learning & democracy, is the idea that this year we will aim at four Coopdays. Following this first one, which we could see for the future as a first Coopday of the year with varying development points, the second one would be the annual meeting possibly in May. A third Coopday would then follow possibly in August, organised by the board, looking for instance at Oma Maa project applications. The fourth Coopday would be then around November, and would concern among other the evaluation of the farmers and food members as to how the season went, as well as the first reflections regarding plans for the first year, concerning farming and food bags.

On the 19th of January, some of us were back in Kaarlenkatu, then for the continuation of the founding meeting of Kumppanuusmaatalous ry. Established in May 2019, the association is taking its next steps to come to its rules, plan of action for this year, and the budget. Synergy in this is already happening with the project “Kumppanuusmaataloudella kestävyyttä, kilpailukykyä ja maatalouden arvostusta” (KUMAKKA-hanke) of the Helsinki Ruralia institute, and a next meeting, which will both be taken further the association as well as the Ruralia institute project, is on 22.2, and will include a talkoot by the participants on Lassila farm.

Oma maa was also invited to present last Thursday at the Night of Ideas of the French Institute, in a session entitled Live to Eat / Eat to Live. The conversants came from a diverse background, among other from the Ministry of agriculture, LUKE (Finnish centre for natural resources), and INREA, France’s new National Research Institute for Agriculture, Food and Environment, and as such the discussion was a good moment exchange as well as an opportunity to contribute with Oma maa’s envisioning on among other how change is to happen.

Besides these events, January also brought already a good amount of contact taking to Oma maa to come learn and work together, which is wonderful! Oma maa has several producer members working on a daily basis, several active food members carrying to varying extent different Oma maa tasks forward, and in addition to this Oma maa welcomes others to join for the co-learning and production. The latter is happening absolutely in order to strengthen Oma maa and the diversity of work we want to carry out, but also as the fulfilling of the mandate it has given itself: seeking societal change through the engagement of people with their food system.

And on that note – welcome to everyone to visit at the farm! Or then during our next Farmdining dinner on 7.2! Jan and Henni will be in the kitchen, we will be telling and updating on Oma maa, whilst Tuuli will be telling more about EU agricultural policy and subsidies. Welcome! Also to bring interested friends along. Our food bag order for February is at 62, more fit (and needed):)

Ruby & Oma maa crew

Utopian Practice

When the Utopia is not the dream but the practice

Not so long ago I ran via Michel Bauwens into this writing by Will Davies, “This is not all there is : Thinking utopias in ideas and practices,” and it hit home. Davies writes about how the idea of Utopia has logically resurfaced in recent times amidst our current concerns with regards to Life’s future (the latter my own words). However, as Davies describes, Utopian thinking of a better life will not automatically enthuse people to believe and act that else is possible, but might actually only add to feelings of disappointment with the present, of disappointment with all that failed. But, Utopian thinking does become politically energising, liberating, when liberty is understood as an autonomy which is not introspective but compatable with ethical duties and fulfilling work. Utopia will be empowering when it is not a ‘dream of escape,’ but a Utopian practice, ‘giving form to an imagined future, to be used to explore alternatives’. This for me is a fantastic way to understand what Oma maa is (also) about. A Utopian practice.

The Utopia

A year ago I wrote this writing Meidän Oma maa (Our Own Land), taking us towards something new, which among other explored the link between ecology and radical democracy. In his writing on the ecology of Cornelius Costariadis, Yavor Tarinski connects the dots as to how fundamental that link is (and I have patched the following freely together from Yavor’s writing):

Ecology is political. Ecology cannot be scientific, since science is not about setting limits before its goals but about discovering ways of achieving them. If scientific research cannot determine with certainty whether something harms the environment irreversibly, then precautionary limitations should be established with a political, direct-democratic process. Ecology is then part of wider revolutionary project, that of direct democracy, which directly challenges the contemporary institutional order. In the matter of our common future all of the social collectivity should have a say. Everybody should be asked whether they want to saw off the branch of the tree they are currently sitting on.

In the beginning of the “Meidän Oma Maa” text, this link between ecology and radical democracy is set out in what we could call Oma maa Utopia:

Food is a core societal thing. Food is first of all what joins all of us. And in whose hands the control of our food system is, including of course water, in those hands the control of society lies. In other words, people can more govern their own lives, if food (the food system) is in their control. In that sense, all efforts done to get food back under the control of people is very important for the development of society, and only by addressing this, we can change our society into being more just and fair. “ as our Oma Maa farmer Jukka Lassila put it in a wonderful interview with Jukka Peltokoski for KSL.

I add here, what has been for me a useful rephrasing of that Utopia: Food, and for that matter other issues we consider core change makers as energy in light of issues of concern as climate change, are systemic change makers IF AND WHEN their systems are in the hands of people. Or in other words, Food is a systemic change maker leading to a more healthy and socially and ecologically just society, when its production, distribution and consumption are in the hands of people. Which then is so fundamentally pointing towards the fact that Systemic change is to be rooted in peoples processes around daily needs.

The Practice: co-producing our food system the whole year around

All the core things written out in “Meidän Oma maa,” continued also this year. Come foodbags, come farm dining dinners, come adminstration and governance, Oma maa kept it well up in 2019. We recently summed up the overall sentiment with regards to our foodbags as being “increased satisfaction compared to 2018, resulting from a better harvest, as well as from an increased capacity of the core team on the farm and the cooperative at large”.

Even more perhaps then in previous years, in the summer of 2019 a good number of coop members came out to the farm for the picking and gathering of produce. Several weeks even a second car drove up from Helsinki for the mornings. Also during the weeks that core team members were away, there were co-producing responsible hands available. Via an excel sheet some sort of self-organised organisation was experimented with, whilst this also happened via whatsapp and facebook – this all certainly with room for improvement, but in any case, food bags and kitchen tables were filled with great produce.

In fact, throughout the year a good number of others have been joining for periods on a daily basis on the farm and in the kitchen, resulting in core team’s hands being able to be freed to keep up other activities, which is necessary to keep also the continuous processes going. We tackled new things too, and started a vineyard! We became better at using each other’s experiences, and different people also learned to do different things independently.

This all is central to appreciate how it is possible that Oma Maa as a CSA produces foodbags for its (try out) members all year around. Foodbags which next to customary home grown and made products as bread and seitan /falafel (but also not so customary as forinstance hempbutter from our hempseeds or salsa verde from our tomatillos)  saw an abundance of produce like berries, beans, squash, root vegetables and tomatoes (all produce which then at the end of the season got dried, frozen or fermented for the winterseason), whilst at the same time we know that for next year we want to be able to offer yet more cabbage, herbs, cucumber, melons, and garlic. Also different forms of cooperation continued to be developed this season. Beyond the already existing cooperation of Oma Maa cooperative members Lassilan tila and Kaukon tila, and with local farmers around, in the last  months we have been trading different produce with Stadin Puutarhuri in Helsinki.

We also identified two major challenges to our Utopian practice. The first one is the financial. Whilst our food bag ordering (try out) membership in its totality is on the rise (for this January we have some 20 more every week bag orders then last years January!) , it is not enough to be seeing to all necessary investments, nor for salaries for everyone (whilst different food compensation and housing arrangements on the farm for some do exist). One of our core team members saw himself forced to step out last summer, which had its own implications. The pressure remains on for the others, and therefore too, next year’s Utopian practice will not be any easier the struggle.

The second challenge relates to our collective need for more education. I have come to understand this as relating both to our core team, as well as to our cooperative membership at large. We are wanting to strengthen our process of the passing on of skills to each other, whilst we identify any needs for external formal education. As to our cooperative membership at large, the collective practising of democracy is not possible without the collective strengthening of our co-learning around our common issues, our commons, including for instance learning on local ecosystems and species, making also for understanding regarding our farming plans. In a meeting soon to follow in January, we are in fact wanting to establish a more organic calendar of learning, discussion and decision making concerning all the areas of our coop – Ecology not without democracy, including knowledge production.

The Imagining

The above is mainly an account of the (amount of the) peoples hands engaging with their food system, which is nevertheless of course a core starting point for the Utopian practice discussed.

Yet another level would be to start to look at what this means for the involved. How is their involvement with Oma maa having an impact on their lives (in the last years linked to tekst I tell a bit of what the impact has been on mine), on their families, on their communities, on society? Not only of the growing, farming and caring, of the foodbags, but also of the developing farmdining restaurant as well as of the developing plans for an educational program. We can imagine that as time goes by, in a multitude of ways involvement with Oma maa’s (in themselves evolving) practices can lead to more physical and mental health, to more social justice, to more ecological wellbeing.

Taking a few steps forward, one could yet further imagine a future in which perhaps shorter working weeks, complementary currencies, basic income (or perhaps even a mechanism coupling all of the mentioned) could be bringing forth that many more people could be involved with a process as Oma maa, leading to not only more novel practices, but also to the strengthening and potentially interconnecting of yet other Utopian practices of peoples process around daily needs.

After a year of climate strikes and gathering also in our Northern corners, the angle that systemic change is to be anchored in peoples processes around daily needs, profoundly connecting ecology and democracy, is not yet figuring in our discussions nor in our calls for action. This tekst is an invitation to consider the potential Utopian real outcome if it would be. Oma maa for one welcomes on board!

Ruby van der Wekken

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