Re: [SPAM] local produce

[Guest guest]

Hi Louise (my middle name :-)

Good question! You'll hear lots of different interpretations & explanations. I like the simple one of "Will this item grow in my area?"

And yes, I've grown lots of daikon radish - they do great in my climate. The farmer's field across the road from me raises Soybeans (used to make miso). Our pond grows lots of algae & other similar seaweeds - I've never had the guts to try them, but it's easy to make the transition to similar ocean seaweeds.

As far as the umeboshi, it's just an apricot, so I'm assuming that it could also grow here. Perhaps I'll try that out next year.

However, I've never seen pineapple or coconut trees growing in this area. A few people do have the miniature banana & orange trees in green-houses. Usually, the fruit isn't very plentiful or tasty.

Another method that is fun: On a cold, snowy January day, I can easily curl around a nice, hot bowl of squash soup. However a cold glass of orange juice isn't as tempting.

Welcome to macrobiotics & have fun with your journey.

Dottie R

Illinois, USA

[sPAM] local produce

Hi all,I am just starting to get into the whole philosophy of macrobiotics,and to me most of it makes a lot of sense, and corresponds with myoutlook on life. However, there is still one thing puzzling me... Thephilosophy stresses that we should try to live off local produce. Eg.we should not eat pineapples if we live in Scandinavia. I completelyagree with this both from a health, and an environmental standpoint. Now to my question... How does this fit in with all the advice andrecipes containing miso, seaweed, umeboshi, daikon etc etc. which isproduce local to Japan, and imported in most other places especiallyhere in Australia where it is quite hard to find?Warmth,Louise

[Guest guest]

Hi ,

Yep, it slipped my mind about the higher nutritional value of the Japanese volcanic soils that nourish the Hokkaido beans. We have used them & the Hato Mugi for certain remedies. Such beautiful beans, but expensive.

Of course, some of the skills involved in making high quality miso, amasake, natto, umeboshi plums, etc have been handed down centuries in Japan. Skills that few people have in the USA.

I always heard that it was a 500 mile radius for sea veggies & grains. Didn't know about the smaller radius for water, fruits & veggies.

I, too, love hearing people's unique outlooks.

Dottie R

[sPAM] local produce> > > Hi all,> > I am just starting to get into the whole philosophy of macrobiotics,> and to me most of it makes a lot of sense, and corresponds with my> outlook on life. However, there is still one thing puzzling me... The> philosophy stresses that we should try to live off local produce. Eg.> we should not eat pineapples if we live in Scandinavia. I completely> agree with this both from a health, and an environmental standpoint. > Now to my question... How does this fit in with all the advice and> recipes containing miso, seaweed, umeboshi, daikon etc etc. which is> produce local to Japan, and imported in most other places especially> here in Australia where it is quite hard to find?> > Warmth,> Louise>

[Guest guest]

Hi ,

Yep, it slipped my mind about the higher nutritional value of the Japanese volcanic soils that nourish the Hokkaido beans. We have used them & the Hato Mugi for certain remedies. Such beautiful beans, but expensive.

Of course, some of the skills involved in making high quality miso, amasake, natto, umeboshi plums, etc have been handed down centuries in Japan. Skills that few people have in the USA.

I always heard that it was a 500 mile radius for sea veggies & grains. Didn't know about the smaller radius for water, fruits & veggies.

I, too, love hearing people's unique outlooks.

Dottie R

[sPAM] local produce> > > Hi all,> > I am just starting to get into the whole philosophy of macrobiotics,> and to me most of it makes a lot of sense, and corresponds with my> outlook on life. However, there is still one thing puzzling me... The> philosophy stresses that we should try to live off local produce. Eg.> we should not eat pineapples if we live in Scandinavia. I completely> agree with this both from a health, and an environmental standpoint. > Now to my question... How does this fit in with all the advice and> recipes containing miso, seaweed, umeboshi, daikon etc etc. which is> produce local to Japan, and imported in most other places especially> here in Australia where it is quite hard to find?> > Warmth,> Louise>

[Guest guest]

Hi ,

Yep, it slipped my mind about the higher nutritional value of the Japanese volcanic soils that nourish the Hokkaido beans. We have used them & the Hato Mugi for certain remedies. Such beautiful beans, but expensive.

Of course, some of the skills involved in making high quality miso, amasake, natto, umeboshi plums, etc have been handed down centuries in Japan. Skills that few people have in the USA.

I always heard that it was a 500 mile radius for sea veggies & grains. Didn't know about the smaller radius for water, fruits & veggies.

I, too, love hearing people's unique outlooks.

Dottie R

[sPAM] local produce> > > Hi all,> > I am just starting to get into the whole philosophy of macrobiotics,> and to me most of it makes a lot of sense, and corresponds with my> outlook on life. However, there is still one thing puzzling me... The> philosophy stresses that we should try to live off local produce. Eg.> we should not eat pineapples if we live in Scandinavia. I completely> agree with this both from a health, and an environmental standpoint. > Now to my question... How does this fit in with all the advice and> recipes containing miso, seaweed, umeboshi, daikon etc etc. which is> produce local to Japan, and imported in most other places especially> here in Australia where it is quite hard to find?> > Warmth,> Louise>