Cameron McDonald

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since Aug 30, 2013
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Recent posts by Cameron McDonald

I'm glad to see permaculture coming into the kitchen and this is something I have been doing both at home and professionally (almost a decade in restaurants) for a long time. So I was really excited when I saw "The Permaculture Kitchen" being released as one of the first publications synthesizing these two beautiful fields. However, after watching the above video and reading Burra’s review I have my reservations. Mainly, this being an actual permaculture kitchen book versus being another local/seasonal/slow food/from scratch book with some nice permaculture jargon thrown in...see words such as “resilient” and “sustainable”. The recipes/foods mentioned in the video and in Burra’s review mostly use annual plants. Where is the whole systems thinking and how is permanent agriculture supported through our daily actions in the kitchen? Where are the ethics (earth care/people care/return of surplus)?

Using things that are going bad/bolting, saving time, thinking ahead, extending ingredients, seasonal menu planning, etc. are fundamental aspects of most (good) restaurants and slow cooking with thousands of publications on this material. Most of that stuff comes down to common "thrifty" sense really. Obviously, techniques like zoning (and diverse space saving herb spirals) apply in the kitchen as well as other areas of life.

Is cooking like this or at restaurants like “Faviken” not more permaculture without the fancy word salad? I’m not saying this book is full of all annual recipes but I am playing a bit of devil advocate. As Larry Santoyo says we use not do permaculture, how does this book teach one to use a permaculture mindset in the kitchen other than using basic techniques as mentioned above that most seasonal restaurant chefs already do?
8 years ago
Wow, this sounds epic! I would love to go. However, being that I am going to Permaculture Voices 2 and also taking Geoff Lawton's online PDC it will have to wait for another year..
9 years ago
Thanks for all the great info Diego/Cassie! Enrique looks like we might be camping in close proximity once again brother. Soiree I sent you an email thank SO MUCH for your offer!

9 years ago
That is so awesome Adam wrote a book! I was able to see him at Permaculture Voices last year and it was inspiring hearing his story. I recommend listening to him on the Permaculture Voices podcast!
9 years ago
Thanks for posting this Jocelyn! Wild foods are on the rise, even in the world of haute cuisine. For those interested in this and seeking further inspiration check out Rene Redzepi of Noma and Magnus Nilsson of Fäviken (also the Willows In on Lummi Island! the ex sous-chef of Noma). The Fäviken cookbook is one of the most beautiful cookbooks I've seen and gets into some old school Scandinavian cooking/preservation techniques such as, hang-drying trout on tree branches in cool winter air, vegetables aged to perfection in the root cellar (sometimes taking years), vinegar aged in a hallowed out/burnt spruce log, and a well used wooden baking trough inoculated with yeasts through use then past down in the family as the source of yeast /sourdough culture!

9 years ago
here's a picture taken at the end of today!
10 years ago