soupnancy

Slowfood takes a stand against the TPP. No doubt this kind of industrial free trade does not make sense when it comes to fresh food, which should naturally be grown/raised produced close to home for taste, health and freshness, control and community, and for long term sustainability of our local food supply and economy. Vote with your grocery dollar and support our local artisans doing things right if you want them to stick around.

Pour une alimentation saine, délicieuse et durable, Dépenser locale et encourager les artisans de notre région!

Slow Food condamne la ratification du CETA par le Parlement européen

Le CETA sert les intérêts de la grande industrie, au détriment des citoyens et des petits producteurs

L'Accord économique et commercial global (ou CETA) entre l'UE et le Canada vient d'être ratifié aujourd'hui par le Parlement européen, malgré une opposition massive du public.

Le vote du Parlement européen va à l'encontre d'une large coalition citoyenne appelant au rejet de cet accord, du côté canadien comme du côté européen. La mobilisation contre le CETA a fait naître un mouvement démocratique européen d'une force inédite, grâce aux voix de 3,5 millions d'individus de toute l'Europe ayant signé une pétition contre le CETA et son accord jumeau, le Partenariat transatlantique sur le commerce et l’investissement (TAFTA).

Pour Carlo Petrini, président de Slow Food : « Les accords commerciaux internationaux sont inutiles s'ils ne parviennent pas à élever les normes (environnementales et sociales) de production, afin de protéger les intérêts des petits producteurs. Ce n'est pas le cas du CETA et ce n'était pas non plus le cas du TAFTA. Ce ne sera d'ailleurs jamais le cas d'autres traités similaires à venir. Les signer revient à renoncer à la fonction régulatrice et législative qui devrait être la prérogative des gouvernements, en privatisant ainsi également les processus décisionnaires. »

José Bové, Député européen, est allé plus loin encore : « L’Accord de Libre-échange avec le Canada va avoir un impact très dur pour les paysans européens et canadiens en particuliers dans les zones rurales difficiles comme les régions de montagne. Je crains plus particulièrement que certains produits alimentaires de qualité soient lourdement pénalisés par une fausse protection des AOP.

Les grandes entreprises et les multinationales sont donc aujourd’hui les gagnantes de ce deal. Ce vote est un échec mais la bataille continue car le CETA doit être ratifié par les 28 états membres. La lutte menée au niveau européen doit être démultiplié nos différents pays.

Je suis convaincu qu’il y a une urgence absolue à stopper toutes les négociations bilatérales pour relancer des négociations multilatérales qui prennent en compte les droits sociaux, environnementaux et surtout la question climatique. »

Slow Food appelle les États membres de l'UE à consulter la société civile, à écouter les voix de tous ceux dont la vie serait menacée et à prendre en compte la menace faite à notre démocratie. Il est inacceptable pour des gouvernements démocratiques de renoncer officiellement à leur pouvoir en faveur d'accords de libre-échange qui réduisent les droits et les protections dont nous bénéficions, en tant que citoyens et en tant que travailleurs. Les individus avant les profits !

C'est maintenant à la société civile de se battre, au sein de chaque État membre de l'Union européenne.

*Contexte :

Suite à la signature du CETA par les gouvernements canadien et européen en octobre 2016 et de votes controversés dans plusieurs comités du Parlement européen, le vote d'aujourd'hui en session plénière du Parlement, était l'étape finale de la ratification du CETA au niveau européen. Une grande partie de l'accord entrera désormais en vigueur dès le printemps 2017. Mais l'accord ne sera mis en œuvre dans son intégralité qu'après ratification par les parlements des 28 États membres, y compris ceux où le CETA est hautement controversé et donnera lieu à des référendums.

Pour en savoir plus, vous pouvez contacter :

Service Presse de Slow Food International

internationalpress@slowfood.it - Twitter : @SlowFoodPress

Slow Food est une organisation internationale qui repose sur un réseau local d'associations et envisage un monde où chacun puisse avoir accès à une nourriture bonne pour lui, pour ceux qui la produisent, et pour la planète. Slow Food implique plus d'un million de militants, chefs, jeunes, exploitants, pêcheurs, experts et universitaires dans plus de 160 pays. Autour d'eux, le réseau compte environ 100 000 membres Slow Food rattachés à 1500 antennes locales du monde entier, qui contribuent au mouvement grâce aux adhésions, mais aussi aux événements et campagnes qu’elles organisent Plus de 2400 communautés de la nourriture Terra Madre qui produisent, à petite échelle et de manière durable, des aliments de qualité, alimentent également ce réseau dans le monde entier.

Summer highlights and snapshots à la table des Jardins Sauvages

It’s been an amazing summer so far - fun, fun, fun.

Pictures: https://plus.google.com/photos/103408259485441464988/albums/6177152210324264193?authkey=CPja2p_nt72dQw

The frequent rain has definitely been good for the greens, while giving us hope for a bountiful mushroom season!

The challenge was that everything went soo fast, it was a major race to pick and put up - from the spring fiddleheads, sprouts and roots to the wild summer vegetables and flowers that we are processing now, each season stressfully short.  For instance, we managed to pickle 20 cs of daisy buds, but missed out on the motherload due to logistics and sick pickers  (When it’s time, you have to be there and organised to seize the window, otherwise say goodbye for a year, boohoo).

The strawberries were awesome at Cormier here but apparently, the weather seems to be tougher on the berries at this point, however the wild ones will no doubt fare better than those cultivated.. There are raspberries along the riverside here and in our backyard, so delicious. François brought home succulent wild blueberries from Lac St-Jean, the Ontario peaches are my favourite truly seasonal import, local corn is really good now, the celery with huge branches, green onions as tall as me. All round, between the wild, our local producers and the Marché Jean Talon, the eating is damn fine these days. The wild mushrooms are starting in earnest, with decent chanterelle harvests, some Lobsters and boletes showing up. So far François has gone far and wide for a few black trumpets. With a warm dry spell, it will all pop.

One lowpoint of the summer for me was suffering through a good dose of poison ivy, a severe frontal burn (big pot blanching with a bad back) and wasp bites (who knew that there was a wasp nest in my smoker!?).. Many years in, I thought I was immune to such country blips, but no. Paranoid of the ever-lurking poison ivy, I am now hyper alert to the natural antidote ‘Impatiente du cap’ which is everywhere (it not being edible, I hitherto paid little attention..). And for the record, it really helps.. Of course, now you all know that as soon as you’re exposed you need to wash well, scrubbing the poisonous oil away with soap and water. But if you didn’t do that and you find yourself with a rash of crazy itchy bites, you make a paste of this plant and spread it all over, nature’s calamine lotion.. I also found that a mix of baking soda and aloes helped when I didn’t want to be covered in green.

Sumacade came to the rescue on hot days for refreshment; afterall, you can’t hang out in the walk-in fridge all day!  I have last year’s fruit on hand, this year’s crop is not ripe yet, very green and astringent but getting more drinkable by the day. Especially with some wild mint and other flowers and herbs thrown in. Melisse (lemonbalm) from my garden is a favourite addition.

Preserves!

The preserving checklist is an ongoing work in progress, and the bulk of my work alongside our dinners. There are more marine greens and a TON of mushrooms in my future, but much of the rest of our staples are checked off for the year.. We sure got a lot done with a small crew..  Check it out!                    

Fiddleheads: 800lb put up at la table – pickled or blanched, frozen sous-vide in 1kg packs for me and 150g for customers off season, plus the seasoned ones for tastings (and customers who don’t want to cook).

Crinkleroot: pickled, paste and dried

Wild ginger: pickled, paste and dried

Garlic Mustard, Lovage, Daisy, Crinkleroot leaf, herbs and etc: .. Many little harvests off and on – Dried, pesto.

Stinging nettle 50lb blanched, sous-vide and dried

Lamb’s quarters (Pigweed) 60lb, blanched sous-vide

Cattails and pollen: Cooked spears, Dried and pulverized flower - enough to be sneezing yellow for a week

Various Flowers dried for tisane and infused for Syrups: Linden, Milkweed, elderflower, sweet clover flower, pineappleweed..  I just love Matricaire (pineapple weed is a good name, we English have it sometimes). We went easy on the milkweed this year , although we have plenty around here,  we figured we best leave more for the butterflies, taking just enough for our aromates and my pink sorbet for July menu.

Pickled daisy buds  15 cs + a few mason jars for moi

Pickled day lily buds 40cs

Milkweed brocoli - 20lb cooked sousvide, a few pickles

Sea spinach 300lb – For Joe La Croute’s Popeye bread, lb packs of cooked, seasoned spinach sousvide, 150g packets for customers in winter, and then some for my freezer.. Plus for my menus.. Sea spinach was key in François’ winning my heart 15 years ago and remains my  favourite of all wild greens.. But every year is new, I am getting over the spiciness and appreciating sea rocket more and more, although it needs to be chopped up and mixed with other greens or used in a punchy salse verde.

Sea rocket pesto my new favourite condiment

Sea parsley pesto, plus dried for our herb salt. There will be more but it’s being left alone for now while it goes to seed.

Bee balm – picking petals every week.. For our butter and aromates. At the beginning and end of the season, we harvest the leaves which are a tasty herb, dried very Earl-Grey like.

Day lilies from our field – a rotation of projects with this delectable edible, from a few sprouts, to the buds (vegetable or pickled), and finally the petals & pistils and buds for our tisane, butter, coffee and aromates.. Weeks of picking and processing right there.

The list goes on..

And throughout, keeping up with our line of products that we make periodically all year: vinaigrettes, oils, mustards, spice mixes and salts, teas.. Our soups, sauces, vacuum packed ready to eat/pret à manger dishes..

New discoveries

Winecaps/Stophaires à Anneaux Rugueux - Not new really, but a little-known plentiful mushroom in early summer that I have gotten to know and adore. It's an easy to like mushroom not so different from a Portabella say, so just sautéed, in an omelette, risotto or pasta dish, yum.. It was our star until the chanterelles came around.

Day-old Day lilies were a revelation - I like the fresh petals of the day for salads, but I had read that the closed day lilies were used in Chinese cuisine and François finds them sweet if a bit mushy, so I made a point of playing around this year. Stewed with pork (as in the Chinese recipe) seems a stretch, but fried in tempura, they are tops!

Carotte sauvage, Queen Anne’s Lace: One of those wild edibles that has been on our todo list forever. The delicate umbrella white flowers are so aromatic, with a sweet carrot scent and notes of green, celery, cedar, menthol.. Nice as a subtle infusion (sauce) or ground up as a finishing spice, I’m exploring the possibilities still. On my menu now in a carrot kolrabi slaw with lamb’s quarters, wild mustard long pepper and duck.  

My wild coffee: A mix I’m working on, ever evolving..  Kind of like a cereal coffee, but not. Featuring roasted dehydrated apios (ground potato), dandelion root, chaga (that famous cure-all wild mushroom that grows on birch), wild carrot root, amaranthe, among other various ingredients.. for a wild & local coffee replacement (alongside our house tisane and mushroom tea!). A bonus for Food Day Canada, that I might keep on the menu for our more avid wild diners. I don’t see how I could market this; like so much of the stuff we do, so expensive/plant heavy/labour intensive. No caffeine, but I think it’s pretty interesting. It tastes like coffee, but local and medicinal, another kind of boost!

Wild Cocktail kit: I let my creativity go concocting various ingredients for cocktails, such as a sarsaparilla sugar, spruce/mint sugar, sumac salt, some syrups and shrubs (sweet/fruity vinegars) building on what we already have like our wild grape ‘balsamic’ or milkweed flower, elderberry/elderflower syrups.. Wild cherry with highbush cranberry, mixing in juniper and spices, Labrador tea, Wintergreen..  I already have many infused spirit, syrups, herbal vinegars and building blocks for bitters. But the thing is, we don’t drink cocktails (preferring wine), we don’t have a liquor licence, so what’s the point, I lost steam when more pressing jobs came onto the agenda. Most of it got transformed into dessert or are sitting there until the next time I want to pick up that thread.

Flower bouquets  This used to be a waitress chore that has slowly become mine over the years. I pick the flowers for starters, so why not follow through. I have found that I love making the bouquets, first of all since I didn't find there was enough love going into it, and the truth is, I simply enjoy it. It's a zen part of my day. I always remember Anne (L'Eau à la Bouche) fretting over the flowers and at the time, wondering why she wasn't delegating and doing something else more important in the kitchen, or talking to her stressed out chef de cuisine, ha!? I never stop learning from her.

Menu hits: At la table des Jardins Sauvages

Venison carpaccio with sea rocket and wild garlic mustard, crinkleroot aioli, Menestrel cheese, pickled buds and sprouts – the quality of the meat (ours!) helps, but here it was the spiciness of the sea-rocket rounded out with the aioli and the cheese, and a good olive oil (sorry, I’m so local but have not found an equal for this, besides Highwood Crossing Canola oil maybe). Coup de Coeur à François.

Crisp veg salad with wild greens, wild chimichurri, pickled egg, petals and duck cracklings – I made this in several versions this summer without the duck or egg which takes it to the next level, but just a bunch of veg sliced thin and marinated with a vinaigrette that I punched up with a pesto of wild herbs under a mound of different wild greens seasoned with a good oil and our herb salt.

Halibut with sea greens and smoked tomato  With fresh fish, can’t go wrong here.. I used my wild salted herbs for an easy sauce with a wine reduction, touch of cream. Instead of a latke or one of my usual potato crinkleroot bases, I made a Leffe, a Norwegian pancake thingie, neat. Like wet gnocchi dough kneaded, rolled out and cooked like crepes.

Wild flower sorbet: The dominant flavour was the milkweed flower, also giving it it’s pretty colour, but the elderflower, acacia provided good background. Paired with a sweetclover cheesecake or pavlova and sweetgrass , it stole the show.

Market issues

What the hell is going on at Marché jean Talon? Such a beautiful place to be in summer, so much top notch produce, it’s so busy, yet it’s dead. It’s become a tourist destination, which should be great, but it’s packed with people soaking up the scenery and eating sausage on a stick, no one with a bag in hand. The actual shoppers have been scared away. For sure, there are public markets sprouting up everywhere, so why leave your village or neighborhood, not to mention supermarkets are doing a somewhat better job with fresh and local.. But still, but nothing beats MJT at this time of year, people seem to have forgotten. You need to know where to go for the best of the best be it corn or tomatoes or herbs, but François is there for that! And there is parking underground.

Anecdote/Theme of the summer:  

Carpe diem with Family & Friends. Life is short. No matter how fabulous or insane life can be, the most important thing is staying true and taking care of ourselves, finding time to be with family and friends. Our business is our baby and forever a labour of love - the momentum is easy, we love what we do, but it is never really all that easy.  We have to do what we have to do, which does mean working our asses off in season, weekends devoted to work, but we’ve decided it’s ok to slack off here and there for family events too.. As well as making a point of jumping in the river as often as possible. Our river is a blessing, a wonderful refreshment, offering up a killer back massage or a bath, a moment to wind down solo and breathe in the country air, gaze in awe at the massive trees and herons circling above, also the perfect setting for a romantic apero or crazy bonfire party. Cheers big ears!

At les Jardins Sauvages, we are celebrating Food Day Canada/ Journée des Terroirs, August 1st^!. 

This is a national ‘holiday’ celebrating local food and good eating.  On the same day, across the country, both chefs and home cooks (whole villages even) will be simultaneously feasting on menus composed of fresh and local products while raising a glass to our rich and diverse culinary landscape.  Organized by Anita Stewart, acclaimed food writer and long time proponent of Canadian food, she has lots of great people and restaurants on board, check it out.. www.fooddaycanada.ca.

https://www.facebook.com/foodday

Of course, my menu is always focused on local, artisanal and wild foods, but I love this initiative.  We should be eating like this year round both for our health and happiness, as well as for the land.  I like the idea of fostering national and regional culinary pride, and I am all for another reason to get together over good food and wine, one day at a time.  At the height of the growing season, every meal is so easily a celebration, so why not join in!  

Alongside the market (Jean Talon) and cooking at the restaurant, we are up to our nose in putting up the harvests - dehydrating and infusing, blanching to vaccuum pack/ freeze, pickling up a storm.. The wild vegetables, the flowers, the marine greens, the berries.. And now, the mushrooms! Time to indulge in the abundance! 

Our Food Day Canada menu can be viewed below or at www.jardinssauvages.com

To reserve, please call 450-588-5125

To take the beverages to the next local level (replacing coffee or tea), we have a new ‘wild coffee’ in the works.. Last year, we did the wild mushroom tea (like a tastier version of Chaga) which many liked but some found weird to finish the meal. Something more like coffee is on order, look out!

 Canada Food Day Menu*

August 1st, 2015 

House smoked Arctic char and gravelax with sea parsley gribiche and pickled day lily and daisy buds, sea spinach and sea-rocket salad with glasswort and Canadian sandspurry, wild herb chimichurri and nasturtium

 Corn and Lobster mushroom chowder with cattail broth, garlic mustard leaf, cattail spear and pollen

 Wild ginger and miso duck with Quebeclong pepper, buckwheat noodles, kohlrabi slaw with lamb quarters and wild mustard, milkweed brocoli tempura

 Venison from the farm with our ‘wild steak spice’, cauliflower and wine-cap mushroom gratin with l’Amateur cheese, ratatouille

 Option : Quebec Cheese plate – a selection from the region, chutney and homemade bread (100g for two; 20$ supplement)

 Sweet clover flower and sumac upside down cake with wild berries and sweetgrass (wild blueberries, elderberries, saskatoon berries and squashberries), American black walnut and Maple-scented Lactarius semifreddo

 Tea, coffee

 Wild leaf & flower tisane, Fair-trade espresso

Sparkling water (5$ supplement)

95.00$ tax included, service extra

(82.63+ 4.13GST +8.24PST)

Bring your own wine

Your chef : Nancy Hinton

Your host and forager : François Brouillard

29 years the pioneer in Quebec wild edibles

My spring rant on the seasons and the BS PSC

Although spring greens are still a far-off dream, I had my first taste of fresh snowcrab and head-on Nordic shrimp last night, what an early  Easter treat!   

‘Live in each season as it passes, breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.’ Henry David Thoreau

This is a favourite quote that is never far from my mind, my life being so intimately entwined with the seasons at Les Jardins Sauvages.  Nothing resonates with me more, gets me fired up like the changing seasons and their accompanying treasures.  So on the flipside, this quote recalls a recurring pet peeve of mine at the dawn of spring in recent years – that of the Premature Seasonal Celebration ..

I’m talking about the phenomenon of Maple menus all over town in February and March - not weeks, but months before the sap runs. For the record, it is now April and the season has barely started with a trickle, on the verge in most regions of Quebec - yet the theme seems unfairly tired.  Similarly, chefs who claim a local, seasonal cuisine have already  launched their spring menus featuring morels, fiddleheads, ramps, asparagus and lobster when hello! there is still a foot+ of snow on the ground, and another snowstorm or two on the way.  In this food obsessed age and supposed reverence for what is precious and local, why the hell is it cool to follow some other country’s seasons? Why is everyone in such a rush?

Understandably, the endless winter has gotten people antsy, so anxious for spring that restaurants, purveyors, journalists and eaters can’t help but jump ahead. It’s also normal that restaurants want to fill the dead season following Valentine’s day and the Montreal Highlights Festival with some kind of event, so why not maple.. The media naturally aims to be a step ahead.  But c’mon, it’s out of control; perhaps we could use a little collective imagination instead of propagating the PSC and BS, or BullShit Seasons .

The thing is, when the real time comes for the real thing that is fresh, at its peak  and local!, when there is something to earnestly get excited about and celebrate, people are blasé, already moved onto the next thing that isn’t in season yet.  Like crowds flock together to gorge on last year’s maple syrup, the first taste of asparagus for many at the hotspot comes from Peru or wherever..  Fiddleheads and dandelion no longer seem exciting in May when they are at their best. By the way, Strawberries and Rhubarb won’t be any good until June; Forget about Fava beans, Peas, Chanterelles and sea asparagus until July.  

Is it because everyone wants to be the ‘first’, ahead of the game or what?  It feels so phoney-baloney, like everyone is disconnected from the land and who cares.  Beyond spoiling the beautiful notion of the seasons, what really gets on my nerves is not cooks purchasing imports, it’s the pretense of a seasonal approach and lack of respect for what is really top notch quality, that no one seems to care about authenticity, agreeing to play this ridiculous game of BS seasons..  I can see how this can easily happen to an urbanite who innocently has no clue what is growing on the farm or in the woods, relying on magazines, bloggers (who are equally disconnected) and stores and suppliers (who import most of what they sell) instead of nature for seasonal cues . A good reason to get to the countryside and to the farmer’s market more often for a dose of fresh air and grounding reality.  

Hence a cry from an annoyed country girl who loves her seasons and food, enough of this nonsense.. Seriously. Why can’t we all just chill out and enjoy the seasons as they pass, live a true connection with nature instead of a fake one.  Everything in its time.  So, it’s still cold out, bundle up and go soak up the  last of the winter with some spring skiing and a French onion soup or Cheese fondue, get out to a cabane à sucre when the sap is actually running next weekend  for some cuvée 2015.  Fine if you’re dying for some green crunch, add some imported asparagus or greens to your dinner plate, but for goodness sake,  wait for our local harvest before making them the star of the menu..  

The real thing tastes and feels better, and should be valued as such.   

Montréal Highlights Festival

For the last two weeks of February, Montreal lights up with culinary activity with an array of events, visiting chefs and etc. The themes this year are: visiting country Switzerland; city Washington DC, Que region -Lanaudiere, hurrah..  

A few dates featuring Les Jardins Sauvages

February 21, 22 :  A taste and meet with the producers of our region at Jean Talon Market on the second floor as of 9 :30am

February 22,  2pm : A workshop/recipe with chef Nancy Hinton at Jean Talon Market, 2^nd floor

February 24 : Special event dinner at Restaurant Le 400 coups where Nancy&François will be collaborating with Chef Guillaume Cantin’s team for a 4 course wild menu featuring our products http://www.les400coups.ca/a

Festival Programming http://www.montrealenlumiere.com/gastronomy/activities-series.aspx?categorie=marche_jt

I was asked by Eater Mtl for my thoughts on ‘How to change the world through food?’ as a local annexe to a global feature on ideas for change on Eater.  http://montreal.eater.com/2014/9/21/6662949/montral-change-food-lesley-chesterman-normand-laprise

Here is the unabridged version of my reply..

Yikes, a loaded question that I attack more wearily than say 15yrs ago when I was a young chef caught up in Quebec’s burgeoning cuisine de terroir. Inspired by Alice Waters (and our Quebec version, Anne Desjardins), I was embracing Slowfood, Fair-Trade  and sustainable  fish, I was dating a forager, hanging out with farmers, devouring documentaries and books that denounced the problems with our food system and offered solutions.. It all made me hopeful that life was rosy for the future of food in the world.

But WOW, CHANGE IS SLOW.

Despite the promising wave of interest in everything food, artisans are struggling more than ever and there is even more hunger in the world, a widening gap between rich and poor. All those books I read & documentaries seem to have vanished in a void. Thanks surely to the parallel growth/stronghold of the industrial system and big business, which I am convinced is not the answer.

So, THE ONE BORING THING I have to say to everyone in the western world is SPEND MORE on your food. Yes, as in $$ /% of income  (less on other stuff like shoes and Iphones etc).  But at least investment in terms of TIME and EFFORT. As in Sourcing & Shopping (farmer’s markets over superstores), or growing, connecting with people who do.  Not everyone needs to be out gardening or foraging for greens, but peeling your carrots is a minimum. Opting out of big ag and supporting local. Choosing Fair trade for imported, Café Rico over Nestle. Voting with your dietary dollar. Cooking real food and putting up.

This is the time of year to be revelling in the beauty of local harvests and investing for the winter. Celebrate abundance in season with J.Remillard at Jean Talon Market.. For example, a bunch of his green onions is the equivalent of 10 from the supermarket, same price and fresh, 25lb of root veg for your winter or a bushel of tomatoes for peanuts, check out my basil plant below. Learning to shop is the best thing you can do. Think less but better. Share a cow with neighbours or buy natural meat at Price Noir. Treat yourself to Quebec cheese.

Plus Spend More time at the table so that it’s worth it. You do not have to be rich to eat well, it’s often about priorities, planning..

Why do I think Spending More is the best way to positively change the world through food?

Win/win. It tastes and feels better. It spurs local economies. Everyone worldwide benefits from being  more self-sufficient, closer to the land  and community. For stronger communities, healthier soil, bees and biodiversity, a sustainable, traceable fresh food supply, we want Mother Nature on our side..

Especially that at the end of the day, it makes for food that is simply more delicious and healthy; it pays off! Quality of life/Joie de vivre is a major bonus of investing in your daily meals. Beyond wholesome, when food is pleasure, meaningful and soulful, it really does impact  lives. And once on the bandwagon of real good food that is ethical too, you do not go off, no matter how hard you have to work for it – holes in your socks, leaky roof, crappy car.

I have been preaching and blogging this for ever, now I just do my own thing. And that’s what everyone has to do. For their own good, and it just might slowly make the world a better place.