Jul 312014

To support the grain and legume free diet challenge as presented by Mark Shepard, and detailed in my acceptance of the same in the Permabyte for Monday, July 28th, I worked with my friend Becki Siconolfi to develop a more detailed list of foods for anyone who would like to join me on this journey.

Becki is a fitness and nutrition coach with Amplified Physique who has experience working with clients to meet their fitness and nutrition needs. She also follows a grain-free diet in her own life.

I asked her to develop this a list of foods you can readily choose from when shopping because each of us eats differently based on our own experiences. Your family may eat fish, whereas mine does not. Certain flavors may not be palatable to you that another loves. Prepare what you love from local sources, wherever possible, and eat based on what you and your body needs.

A Grain and Legume Free Diet

Eggs (Free range)
Vegan protein powders
Cottage Cheese – Low or full fat
Greek yogurt – cow or goat
Low fat cheese – cow or goat
Milk – non-commercial grass-fed cow or goat

Small quantities: banana, peaches, apricot, pineapple, mango.

Root Vegetables and Starchy Vegetables
Potatoes – baby, new, russet, sweet.
Squash – winter, summer, yellow, spaghetti, acorn.

Common Non-starchy Vegetables
Celery, spinach, lettuce (all varieties), leeks, watercress, broccoli, cauliflower, peppers, onions, brussels sprouts, green beans, sugar snap peas, shelled peas, asparagus, jerusalem artichokes / sunchokes, artichokes, kale, collard greens, bok choy, hot peppers.

All mushrooms are also a good choice for carbs and protein.

Coconut – oil, milk, yogurt, kefir
Cacao – butter, powder, 80% and darker bars
Avacado – raw, oil
Nuts – raw, butter, milk, cheese
Seeds – raw, butter, milk
Seed and Nut oils
Egg yolk – raw, poached, or soft-boiled
Olives and olive oil
Sour cream and cream cheese
Butter – from grass-fed sources

Coffee, tea (green, black, white, herbal), juiced green vegetables.

All fresh, dried.
Sea salt
No sugar added condiments (mustard, ketchup, tomato paste, relish).
Fermented condiments (relish, kimchi, sauerkraut).


Common Starch Subtitutes
Kelp noodles
Shirataki noodles (yam based)
Zucchini noodles, made with a vegetable peeler or spiralizer
Spaghetti squash
Eggplant in place of bread for french toast.
Nut based paleo-bread recipes
Green pea or root vegetable based chips
Coconut flesh wraps
Homemade waffles and pancakes made with vegan protein powder or squashes
Cauliflower steamed and “riced” to rice texture
Nuts and seeds based cereal blends with nut milk

Example Breakfast
Protein (palm sized)
Non-starchy veggie (1-2 fists size)
Fat (large thumb sized)
Coffee with stevia – cocoa powder to avoid cravings
Tea with stevia

 Posted by at 11:00
Jul 302014

Click here to download the episode.

My guest for this episode is Adam Brock, a permaculture teacher and practitioner from The Growhaus in Colorado, who is also developing an invisible structures pattern language. You can find out more about that latter project by going to peoplepattern.org.

Adam sat down with me to talk about the IPC in Cuba and the Permaculture Voice conference, but we begin this interview with his pattern language before moving onto those other topics. The conversation represents his experiences at both of those events and also provides feedback on how we can use that to continue to improve our work as professionals to make our community more inclusive and productive for the people who want and need it. We also touch on how permaculture is continuing to expand at a rapid pace and how some of the movements to codify the PDC process and vet various professionals in the field. Not too long ago a few phone calls could help us get a personal understanding of a particular teacher or project, but that is getting harder as the sheer number of practitioners and people offering classes or workshops grows.

After speaking with Adam I’m excited for where permaculture is and where it is going. Though I was initially hesitant about some of the organizing occurring, at the moment there is still room under this incredible umbrella of design that we can shake things up, experiment, try new things, and see what happens. Together we can see what the future holds.

Adam’s Past Interviews
Urban Agriculture
Invisible Structures

People and Resources
Global Exchange
Movement Generation
Andy Goldring
Darren Doherty
People & Pattern: A Pattern Language for Invisible Structures
Permaculture Institute of North America (PINA)
Permaculture Institute, U.S.A.
The Power of Community: How Cuba Survived Peak Oil
Robin Clayfield
Robyn Francis

Class Announcement

Jen Mendez at Permie Kids has another Edge Alliance coming up on Sunday, August 3rd, 2014. Helen from One Hen presents on how to help children develop personal responsibility and connect with community by examining three questions:

  • How can personal responsibility relate to social entrepreneurship?
  • What can it look like for kids?
  • What soft and hard skills that must be present for kids to self-empower and community-empower in this way?

Find out more at: www.permiekids.com/community-collaboration/

What are your thoughts on the state of permaculture?

If you’d like to get in touch, here are the usual ways.

E-mail: show@thepermaculturepodcast.com
Phone: 717-827-6266
Facebook: Facebook.com/ThePermaculturePodcast
Twitter: @permaculturecst

The Permaculture Podcast with Scott Mann
P.O. Box 16
Dauphin, PA 17018

(Episode: AdamBrock3)

 Posted by at 12:00
Jul 282014

Click here to download the episode.

Today’s episode sets up the diet challenge that I accepted from the conversation with Mark Shepard.

Before we get into the specifics of that diet I would like to thank Jen Mendez at Permie Kids for sponsoring this episode. Permie Kids is a solutions-based, “do-ocracy” community designing a holistic early childhood and primary education, with our children, that empowers in learning and in life. The community believes that the solution, the only ethical solution to borrow from Bill Mollison, is to take responsibility for ourselves and our children. This means valuing each individual, be they child or adult, and creating an inherent permanence in our learning culture.

This community is a collection of educators including parents, teachers, grandparents, mentors, and children that take responsibility together to collaborate and design a personalized holistic education with children that is passion-driven, project based, and grounded in the scientific methodology that empower people to care for themselves, others, and the earth. It is not about teaching children to “do” permaculture in the landscape, but do live a permaculture life regardless of where their passions take them.

You can become a part of the solution and learn more by going to PermieKids.com and joining the community, check out the podcast, and share in the surplus of community knowledge and ideas. Jen also offers free 1 to 1 mentoring for anyone who would like to bring this information into their lives with their children and grandchildren.

I like Ms. Mendez’s work. It answers a question that is only now beginning to be asked: how do we create a future full of inspired permaculture leaders?

Find out more at: www.permiekids.com

If you have a message that is compatible with this podcast that you’d like to share with the world, get in touch: show@thepermaculturepodcast.com

Now then, onto what I plan to eat from August 1st through the 31st.

Upon hearing Mark’s challenge I took that as a call to remove myself as much as possible from the current industrial food system relies so heavily on annual grains and legumes. That means establishing the rules of what I will and will not eat during the month of August. If you take up this challenge with me, your list of rules may vary some from the spirit versus the letter of this challenge.

For grains I am eliminating anything with wheat, barley, rye, oats, brown or white rice, bulgar, quinoa, sorghum, millet, amaranth, spelt, triticale, canola, and also corn. That includes any derivatives from these products. No corn syrup. No high fructose corn syrup. No canola oil. No corn oil. Further down the line this includes processed and packaged foods that include these products, such as pasta.

This diet also means, regretfully, no beer, not even gluten free beer. For that reason I’m drinking a beer right now while I work on this. If you’re of the legal drinking age where you live, in a safe place and not going to drive or operate any heavy machinery, you should have one too before we walk down this dietary road together.

From the grains I come to the annual legumes, or should I say that singularly, legume, as the only one that strikes me to eliminate is soya or soy beans because of how broadly they are planted and used. Things such as peas or the beans we grow in a zone one vegetable garden are excluded. Again, that means no soybean derivatives. No soysauce. No soy milk. No soy oil. No soy lecithin. No protein powders made with soy protein. Textured Vegetable Protein, or TVP, comes from soybeans, so that’s out too.

To make this work requires a lot of reading of food packages. Depending on the time of year, and what you have put up, that could mean needing to read labels on all your packaged foods as you decide what you can and cannot eat. As I have celiac disease, I’m used to that already.

So, with those restrictions on what I won’t eat, what will I eat? Fresh fruits and veggies. Nuts and seeds. Starchy foods like potatoes, sweet potatoes, and yams. Dairy in the form of milk, yogurt, kefir, and cheese. Meat and eggs, though here I want to look for grass-fed and pasture raised animals as much as possible. I want to purchase these foods from small local farmers where possible, but know that some things I want to experiment with, such as plantain, will come from farther off.

I don’t see the diet as particularly hard, or necessarily expensive. It’s not about never eating these foods again, but swinging the pendulum in a direction where we realize that we don’t need these things to be healthy, alive, and vibrant, but can choose to eat them when we want, but in moderation so that we shrink our footprint, and increase our handprint. It requires not just reaching for something at hand, but making a conscious choice in what it is we will eat. Though these are some big categories of food to remove, there is still a plethora of wonderful things to enjoy.

Along the way, I want to document what I’m eating, the cost of food, recipes, and after everything is said and done write up what the process was like, and what it costs for me as an individual to explore this diet, in turn establishing a baseline for eating this diet as a family of four.

I’d like anyone who is interested to join me on this journey. I want to know about your successes and failures, and where things went sideways. What worked? What didn’t work? What was the most challenging part of all this? What was the most liberating?

E-mail: show@thepermaculturepodcast.com
Phone: 717-827-6266
Skype: permaculturepodcast
Facebook: Facebook.com/ThePermaculturePodcast
Twitter: @permaculturecst

The Permaculture Podcast with Scott Mann
P.O. Box 16
Dauphin, PA 17018

(Episode: 2014Byte0728)

 Posted by at 12:00
Jul 252014

Click here to download the episode.

This episode is a state of the podcast release, with some information on where things are going, what I’ve got going on, and where you as a listener would like the show to go.

After the outpouring of feedback several months ago I’m back on track, but know that I can’t sit back and relax and just let things go without keeping you in the loop.

I am at the point where creating the podcast in the current format of 2 permabytes and 1 long interview is becoming routine and on schedule. There are enough interviews recorded, and outlines started, to get us well into the end of the year with both, while continuing to record guests and put together more permabytes.

I connect with more potential guests later this year when John and I go to the Mother Earth News Fair in Seven Springs, Pennsylvania, as members of the media from September 12th through the 14th, 2014. We’ll be posting live and nearly live material throughout. We’ll also be at CHABA-Con in Bridgeton, New Jersey October 11th, 2014, and are figuring out the details of going to the Permaculture Open House being offered by the Fingerlakes Permaculture Institute September 6th.

The podcast is on track and does not want for content and I’m in a good place to keep the content coming with your support.
Also, the entire archives of the show are currently available through iTunes or your favorite podcast app. From episode one all the way to this latest permabyte, you can now download everything that’s on the server. I’ll keep that data available as long as I can so grab everything if you want it.

Here is the link to the RSS feed:


From there, a few points.

First, I’d like to know what more you would like from me and the show at this point. What would make your permaculture journey easier or more interesting that I can share in a future episode? Where would you like to see the show go? More content? Different content? Only permabytes? Only interviews? What works for you? What doesn’t? I ask because I’m the cusp of some different ideas but want to stay true to you, the core of listeners, and give back more value to you that builds on top of what is already here.

Second, I’d like to take the podcast on the road and help to support local permaculture practitioners and events as a speaker and to host live interviews and round table discussions in your area, and to support those efforts on a gift economy. I’m looking at anywhere within about a 4 hour, or 200 miles, radius of Harrisburg, PA, which includes more or less all of PA from Philadelphia to Pittsburgh, down into the northern panhandle of West Virginia, all of Maryland, Delaware, and New Jersey, most of New York state, and Virginia as far south as Richmond or Harrisonburg. If you’re interested in something like this, let me know so we can make arrangements.

Finally, a long term goal of mine, if there is interest in that direction, is to create an open-source permaculture news team. I’ve got a model in mind of having a small production team that can cover permaculture events whenever and wherever they are happening, and bring them back to you. I’ve run the numbers and the price to have employ up to 4 people in this capacity, and pay them a living wage, is considerably more affordable than I originally imagined.

Traveling to events such as the Mother Earth News Fair and CHABA-Con are some test runs for this idea, so you’ll see more of the pieces of this idea over the coming months. Expect a full announcement about that project this fall.

If you have any thoughts, concerns, or would like to setup an event, let me know. Together we’ll keep this permaculture party going, and
going, and going.

E-mail: show@thepermaculturepodcast.com
Phone: 717-827-6266
Skype: permaculturepodcast
Facebook: Facebook.com/ThePermaculturePodcast
Twitter: @permaculturecst

The Permaculture Podcast with Scott Mann
P.O. Box 16
Dauphin, PA 17018

(Episode: 2014Byte0725)

 Posted by at 12:00
Jul 232014

Click here to download the episode.

My guest for this episode is Rafter Sass Ferguson, a permaculture practitioner and PhD student who is researching self-identified permaculture farms. Our conversation today looks at the state of his work and of permaculture research in general, as well as some of the challenges we face in broadening the impact, accountability, and acceptance of permaculture.

Find out more about Rafter and his research at: liberationecology.org

What stands out to me from this interview is, again, our importance of doing research as practitioners. To be involved. To experiment. To try new things. To figure out what does and doesn’t work where we are and share that information with others. We have the tools in our hands and in the permaculture literature to create an abundant world that can tackle some really big problems, but much of that gets cast aside because of the barriers and hurdles we have to overcome to get there.

It’s why I take a long view on spreading the word and getting permaculture out there. I’d rather offer a life changing impact on a few people, like the person who wrote in saying that they were no longer a bigot and more accepting of others because of the interviews with Rhamis Kent, than have this podcast be a fluff piece for ten times as many people who just listen and move on. I wake up every day wanting to make the world a better place for everyone. For me, my children, my friends, my family, and for you, and people I haven’t met yet, and people who aren’t born yet. We have the most amazing set of tools. Now all we have to do is use them.

I’ll step down from my soap box now and leave you to your time.

If you’d like to get in touch, here are the usual ways.

E-mail: show@thepermaculturepodcast.com
Phone: 717-827-6266
Facebook: Facebook.com/ThePermaculturePodcast
Twitter: @permaculturecst

The Permaculture Podcast with Scott Mann
P.O. Box 16
Dauphin, PA 17018

(Episode: rafter2)

 Posted by at 10:00