Particularly people whose roles involve "being there" and/or physical touch. This includes all of the communities I've become part of over the last 15 years.
Wellness practitioners and trainers of all sorts. Food producers and musicians and other performers. People in hospitality and travel and activity.
It is vital that the emerging florescence of consciousness, connection, and community driven by all these folks not be allowed to wilt, and that we find a way to weather the storm and grow from it in whatever way we can.
Having said that:
It's more important than ever that each of us think about our relationship to the food supply.
Straight to the mundane and actionable:
Do you have some outdoor space? Are you unsure how best to use it to produce food?
If you can't decide, I have a suggestion: grow dandelions.
Maybe you're already doing this. They pretty much grow themselves.
You can eat them. You can eat the leaves. You can eat the stems. You can eat the flowers (although ideally you won't pick them until they've seeded). You can use the roots.
You can read elsewhere about why dandelions are good for you--good for your liver, antioxidants, nutrient-dense, trace minerals, good for digestion, etc.
You can also find elsewhere lovely-sounding recipes for fermented dandelions with allspice and coriander that involve cooking a delicious brine, letting it cool, etc.
My goal, as usual, is to keep it simple, and to avoid being "extra".
So I followed my standard routine:
Weigh vegetables in grams. Add 2% salt by weight. Massage and stuff in jar.
I did this with the leaves and put them in one jar. I did it with the stems and put them in another.
I'll let you know how it goes.
