Today we celebrated life!
These young people, who have been participating in the Blue Mountains Planetary Health Initiative Permaculture Design Course, have survived Covid. They have been involved in the training online, but today, despite it being a freezing cold wet day in the Mountains, threw themselves into creating life at the old Katoomba Golf Course. Working together for just a few hours, they built a Community Compost Hub, a herb spiral, a pond and a vege garden …. and a supportive inspiring community focused on making a contribution to restoring planetary health.
After two weeks of online learning they were ecstatic to finally meet up and transform a patch of barren earth into habitat for wildlife and a garden to produce healthy locally-grown food. They were also ecstatic to meet each other in person for the first time. They spoke of having worked for up to 12 months during the pandemic with people they still hadn’t met.
Today was real, and tangible, and they made the world a better place.
Tonight, I also celebrated that, for the first time, I didn’t need to be there (much as I would have really loved to be!) because the young teacher we trained in December was able to lead the Permablitz on her own!
In this course we are mentoring 5 new teachers who are now confident to train even more people to become #generationrestoration. The course participants have travelled from all over NSW (because of Covid some are still online and couldn’t make it today).
Tonight the young people who participated were so thrilled at what they’d achieved they talked about permablitzing the world!
Later this week we’ll also be teaching them how to start social enterprises to create meaningful futures focused on restoring planetary health.
So, as part of my research to find inspiring new enterprises, my new action for today was to sample my first ever vegan cheese, made from cashews and created by a local family business in Hazelbrook called Blue Mountains Creamery.
The cheeses became the basis of tonight’s dinner which was just bursting with life. We used our sour dough starter to bake olive oil and rosemary crackers; we sampled three of the chevre style vegan cheeses (Classic, Herb and garlic and Chilli and Chive); and we paired them with our fresh sprouts (started a week ago); as well as some bubbling fermenting Kimchi and Ginger Beets Kraut.
It was a dinner that celebrated succession, local social enterprises and LIFE!
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