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Food Waste

Wednesday, February 20, 2019

Words & Photography
by Alyson Morgan



Making the most of it. We’ve got big snowflakes falling from the sky and I’ve got a pot of veggie scraps broth on the stove. This is one way we reuse food “waste” in our kitchen. Scraps can go to the chickens, the vermicompost bin in the basement, the outdoor compost, and into our veggie broth. Coffee grounds usually go to the plants.
This is one way we reuse food “waste” in our kitchen. Scraps can go to the chickens, the vermicompost bin in the basement, the outdoor compost, and into our veggie broth. 
We freeze the tasty bits (turmeric and ginger peels, carrot tops, left over onion and garlic skins) until we’ve gathered enough and when are ready, we toss them in a pot with water. To this, I added some wilting celery, bay leaves, burdock, rosemary, reishi, and an extra carrot. We’ve been making nourishing veggie and bone broths all winter to use in soups and for sipping, and saved a few dollars and reduced waste from those tetra pac broth containers.

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Stretched Thin

Tuesday, February 19, 2019

Words & Photography
by Laura Chauncey


...big kids learning how to comfort little kids while I’m preoccupied; me learning how to tend to more than one emotion at a time...
I feel so stretched thin these days, like there’s not enough of me for each of these five kids. But that’s our story- big kids learning how to comfort little kids while I’m preoccupied; me learning how to tend to more than one emotion at a time; all of us constantly learning how to better listen and extend grace to one another.

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The Common

Monday, February 18, 2019

Words & Photography
by Victoria Corless



Love me a white brick wall and some afternoon sun.

The Common //
1028 Bloor St. W
Toronto, ON M6H 1M2
Canada

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Motherhood

Friday, February 15, 2019

Words & Photography
by Jessica Ahrens


...embracing the wrinkles in my laundry that I let sit on the floor for too long, developing a taste for cold coffee (or just adding ice and pretending it was supposed to be that way)...
Motherhood: embracing the wrinkles in my laundry that I let sit on the floor for too long, developing a taste for cold coffee (or just adding ice and pretending it was supposed to be that way), researching how to do the perfect messy bun because you’ve got at least one day left in that hair before it NEEDS a wash, and knowing she’s worth every sacrifice and every bit of that messy life.

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Our Three Feathered Ladies

Thursday, February 14, 2019

Words & Photography
by Alexandria Smith


There’s something so sweet about thinking of them throughout the day as I keep my fruit and veggie scraps for them; it’s my way of saying thank you.
Courtesy of our three feathered ladies; Buttercup, Petunia, and Dandelion. We’ve kept these organic laying hens for a couple of years now and you’ll usually find two bowls on my countertop - one for the hens and one for compost. There’s something so sweet about thinking of them throughout the day as I keep my fruit and veggie scraps for them; it’s my way of saying thank you.
 

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