Sustainable Organic Lifestyle

We are gardeners, you and I, in the Garden of the Conscious Presence. We draw the substance of the past into conceptions of the future. I am he source of the garden's design and I return to the garden through you. Together we tend the fields of possibility, drawing forth the inexhaustible beauties of structure, objectifying wonders, and manifesting new orders

Environment preservation is not a duty, it is a part of a simple lifestyle, and it is an ordinary act. We advocate healthy eating habit, reducing and recycle waste, re-using after reparing and rethinking.

Kathy has a passion for teaching Conscious Eating and Raw Foods, the importance of Local Foods and teaching how to grow your own healing Herbs.

Kathy works with Native American healing herbs such as the following from the Cherokee tribe...

Blackberry
One of the herbs known the longest for soothing stomach problems is the blackberry. Using a strong tea from the roots is helpful in reducing and soothing swollen tissues and joints. An infusion from the leaves is also used as a tonic for stimulating the entire system. A decoction from the roots, sweetened with sugar or honey, makes a syrup used as an expectorant. It is also healing for sore throats and gums. The leaves can also be chewed fresh to soothe bleeding gums. The Cherokee historically use the tea for curing diarrhea.
Gum (Black Gum)
Cherokee healers use a mild tea made from small pieces of the bark and twigs to relieve chest pains.

Hummingbird Blossoms (Buck Brush)
This herb is used by Cherokee healers to make a weak decoction of the roots for a diuretic that stimulates k

Consumers are powerful. For more than a decade, a cultural shift has seen shoppers renounce the faster-fatter-bigger-cheaper mindset of factory farms, exposéd in the 2008 documentary Food, Inc. From heirloom tomatoes to heritage chickens, we want our food slow, sustainable, and local—healthy for the earth, healthy for animals, and healthy for our bodies.

Kathy is an active member of Marin Organics and Slow Food Nation, both located in the San Francisco Bay Area and a member of the Dane County Farmers market in Madison, Wisconsin where she has held a stall for the past 24 years.

Are you frustrated that local healthy organic food is hard to find or afford in your neighborhood? Are you worried about food poisoning or environmental disasters caused by our industrial-scale system? Are you mad that one giant corporation owns 90% of the seed industry and is driving American family farmers off their land?

This is a time we must all come together to make a real differnce for the planet to have a common goal of becoming organic and becoming aware of the chemicals that are killing this planet and that big cooperations are now moving into our food culture and are ultering our grains by the introdution GMO crops all across the globe. Be Aware as this is affecting millions.

As much as 85% of all the corn currently grown in the US contains modified genes -- most of them from Monsanto. Although the corporation has claimed that GMO's will end hunger worldwide, prices for their corn have steadily climbed. The two most common genetically engineered traits are an insecticide in the tissue of "Bt Corn" and a compound in "Roundup Ready Soy" which enables high doses of Monsanto's RoundupR weed killer to be sprayed while the plant survives. BT Corn is currently regulated by the Environmental Protection Agency as an insecticide. Imagine that, we are now spraying our corn crop in the US with insecticides?

More than 90 percent of all soybeans grown in the United States are genetically modified (GM) for herbicide resistance and are consequently sprayed with massive quantities of those toxic chemicals. Fully 85 percent of all corn grown in the country is also genetically engineered, either for herbicide resistance or to produce pesticides within its tissues. Since farmers sell their corn and soy to large distributors who mix the product together for processing, this essentially means that 100 percent of non-organic corn and soy products on the US market are GM.

And since soy and corn derivatives are so ubiquitous in packaged food, the Grocery Manufacturers of America has estimated that as much as 80 percent of processed food on US shelves contains GM ingredients. This includes breakfast cereals and other products labeled "natural" or "all natural." (http://www.naturalnews.com/033838_breakfast_cereals_GMOs.html)

GM0 crops are simply unsafe. They expose people to novel and potentially dangerous allergens and to higher levels of pesticides. Animals grazing on GM crops have died from ruptured internal organs. Yet this is the type of food making up 80 percent of packaged food today, and the only way to avoid it is to buy organic food or grow your own.

Tip: Foods labeled USDA Organic do not contain any substantial level of genetically engineered ingredients, but due to cross-contamination of crops, even organic products almost always containtrace levels of GMOs.

Kathy's passion is to teach composting and recycling and to give back to nature and replace what we have taken and stop using round-up and other chemicals and using them on the foods we EAT.