Why a chef is blogging about GLOBAL WARMING and not food

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“The greed of making money and controlling the planet is killing our home. One can have a thriving economy but not at the expense of this earth or any living being on this planet.”

You may wonder why me, a chef is not blogging about food anymore but instead is blogging about global warming.

It is very simple, without this wonderful earth I am nothing and I can not live my dreams and be the chef that I want to be.

I would love to post about all the wonderful chefs in the world, my dishes, ideas and foods I encounter but I feel that might not be a privilege for long if we all dont educate ourselves as fast as possible about our human mistakes and actively change our ways overnight! We need to let the economy collapse for a bit and invest into solutions for the survival of our planet if we are to protect our children and future as well our mother earth.

Global warming and all its possible implications need to be top priority before anything else right now.

Our planet has a natural system and everything in the natural earth has a purpose and keeps life thriving.

We humans unfortunately do not respect this and very clearly the priority of maximum economics is far above nature itself which is going to be fatal for many people planst and animals costing them there lives including your and mine.

The situation gathered about global warming is incredible and frightening however most people are completely oblivious as to how serious all this is.

It should be one of the most important subjects to teach children and part of human education systems world wide and that is a holistic understanding of how the earth works, so no matter if you become a DR or a architect you will have this knowledge and design a human civilisation based on respecting and working with our earths systems as a priority. It should be law that nobody can invade earths recourses or disturb the balance of our planet in any way.

We know solutions already to many of our problems including electricity. I believe there is no reason what so ever to have any nuclear energy or anything else to to with nuclear at all.

We should be at the forefront of any civilisation ever in human history but our behaviour really does not reflect this at all.

Indigenous tribes seemed primitive for centurys to the western worlds however they are the people that have understood the importance of our planet way before we have in this day and age.

Nature will have its own natural shifts that may cause tsunami’s and other natural disasters however under no circumstances should we create any concept on earth that is man made that might contribute to any damages to our natural cycles on earth and provoke a global catastrophe.

“I may seem dramatic however I dont think that In the battle against climate change there is no enemy to fight, just our attitudes.”

Screen Shot 2013-04-22 at 22.10.16“The difference that can be made right now in all this situation is not our governments but we all need to raise this together internationally demand to SWITCH OFF GLOBAL WARMING NOW!”

Climate Change is not enough on the political and social agenda internationally. Our climate is changing, with industrial production, habitat, transport and everyday human activities acknowledged as causes of global warming.

The Gulf Stream and the Next Ice Age is a one-hour documentary which explores the results of a recent American government report that believes the collapse of thermohaline circulation will take place around the year 2010 and impose a minor ice age on Europe. Could Dublin acquire a climate like Spitzberg, and London like that of Siberia?

The Gulf Stream is a powerful surface current, driven by the Trade Winds. Its origins lie in the Gulf of Mexico and it carries the tropical waters from the Florida Strait to the great banks of the United States, where it heads eastward, carrying its warm waters to the borders of the North Atlantic. As soon as the tropical waters hit the Arctic Ocean, they cool abruptly and plunge towards the abyssal zone to form a loop, known as “thermohaline circulation.” Then, like an immense conveyor belt that slows down in the ocean depths, it sets out again southward to rejoin the beginning of the Gulf Stream.

I hope there are enough people that care that can join in contacting your local authorities and do as much as you can to help to stop man made global warming. I know some scientist have claimed that the global warming is not due to our man made Carbon dioxide (CO2) which is the primary greenhouse gas emitted through human activities etc, however this is not enough evidence to surgest that we should not do nothing! It is better to convert to natural and harmless alternatives just incase. We need to educate ourselves about everything as much as possible listen to all the pros and con ideas for sure however we should not take a luxury debate on this because our planet is what unites all living beings and we must take care as a matter of urgency.

I love life and I care especially for nature and wildlife and human beings that would die. I feel I was not borne to come here to die because of badly designed cooperations that dont want to take care when they are wanting to make maximum profit at innocent peoples and this planets expense. I will be as honest, outspoken and emotional about this subject and I dont mind if people will not respect what I feel but I am really worried and I care, I love this earth and life on earth and I will do my best to fight for it.

Geoengineering could be very dangerous!!

Chemical trials are happening already please read about it, google it inform yourself thoroughly!

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The government might resort to desperate measures to adjust the global warming but it is important that we do not do it this way. We must work with the planet and let it adjust naturally after we completely switch off any things that is causing the greenhouse effect. Our societys will be in turmoil but this is easier to cope without electricity and a collapsed economy for a while then an ice age, water levels rising and volcanic eruptions or tsunamis etc etc!

We are not treating the cause by using this method and it is not a longterm solution at all. Nature knows how to balance itself. We can help with natural things, the methods I included are the ones the government dont mind us knowing about be assured there are some even more drastic things that we do not know about until it is to late.

Greenpeace last year:

While the real climate solutions are blocked by vested interests seeking big bucks from coal, runways and forest destruction, our government tells us that it is taking “tough decisions” by cosying up to them. The scientist’s focus on tinkering with our entire planetary system is not a dynamic new technological and scientific frontier, but an expression of political despair.

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Please study about this it is important that we know what is happening:

Geoengineering is:

Not to be confused with Geotechnical engineering.

Geoengineering is the deliberate and large-scale intervention in the Earth’s climatic system with the aim of reducing global warming. The discipline divides broadly into two categories- carbon dioxide removal and solar radiation management. Carbon dioxide removal addresses a cause of climate change by removing one of the greenhouse gases from the atmosphere. Solar radiation management attempts to offset effects of greenhouse gases by causing the Earth to absorb less solar radiation.

The Intergovernmental Panel on Climate Change (IPCC) concluded in 2007 that geoengineering options remained largely unproven.

Geoengineering has been proposed as a potential third option for tackling global warming, alongside mitigation and adaptation. Scientists do not typically suggest geoengineering as an alternative to emissions control, but rather an accompanying strategy. Reviews of geoengineering techniques have emphasised that they are not substitutes for emission controls and have identified potentially stronger and weaker schemes.

There are no known large-scale geoengineering projects except one conducted outside the scientific mainstream by Russ George. Almost all research has consisted of computer modelling or laboratory tests, and attempts to move to real-world experimentation have proved controversial. Some limited tree planting and cool roof projects are already underway. Ocean iron fertilization has been given small-scale research trials. Field research into sulfur aerosols has also started.

Various criticisms have been made of geoengineering and some commentators appear fundamentally opposed. Some have suggested that the concept of geoengineering presents a moral hazard because it could reduce the political and popular pressure for emissions reduction.Groups such as ETC Group and individuals such as Raymond Pierrehumbert have called for a moratorium on deployment and out-of-doors testing of geoengineering techniques. The full effects of various geoengineering schemes are not well understood.

Scientific Research explaining why they are spraying the sky’s around the world. Learn and more importantly do something about the Chemtrails being sprayed. Learn the details here in this short film. UN Environment Program: 200 Species Extinct Every Day, Unlike Anything Since Dinosaurs Disappeared 65 Million Years Ago. According to the UN Environment Program, the Earth is in the midst of a mass extinction of life.

Scientists estimate that 150-200 species of plant, insect, bird and mammal become extinct every 24 hours. This is nearly 1,000 times the “natural” or “background” rate and, say many biologists, is greater than anything the world has experienced since the vanishing of the dinosaurs nearly 65m years ago.

Many people (dis-informed people) were saying they don’t seed or spray the sky’s, and well… all I have to do is look up or look at the documents I have to show these are plain ignorant to facts and data. Maybe they are in denial.

“The Images in this video show jets airliners and equipment used for jets airliners. No implied meaning other than “airliner” equipment is intended. For example: the tanks shown in this video represent “water” tanks and may or may not contain any other known chemical other than water. Any images shown in this video are part of the public domain available on the world wide web, and constitute no other rights implied or suggested. This video is for intended for learning purposes and may contain facts unaware to the general public.


The concept of geoengineering has two meanings: The science of measuring and modelling the earth for applications within civil engineering, climate engineering, climate remediation, and climate intervention.

Geoengineering is commonly taken to mean the deliberate large-scale manipulation of the planetary environment to counteract anthropogenic climate change.

Geoengineering is distinct from large-scale environmental damage and accidental anthropogenic climate change, which are side-effects of human activity, rather than an intended consequence. Definitions of the term are not universally accepted. The global extraction of hydrocarbons from the sub-surface using integrated geoscience and engineering technology has been termed ‘petroleum geoengineering’ as an activity with global impact. The Oxford English Dictionary defines geoengineering as “the deliberate large-scale manipulation of an environmental process that affects the earth’s climate, in an attempt to counteract the effects of global warming.”

Side effects

The techniques themselves may cause significant foreseen or unforeseen harm. For example, the use of reflective balloons may result in significant litter, which may be harmful to wildlife.

Ozone depletion is a risk of some geoengineering techniques, notably those involving sulfur delivery into the stratosphere.

The active nature of geoengineering may in some cases create a clear division between winners and losers. Most of the proposed interventions are regional, such as albedo modification in the Arctic.

There may be unintended climatic consequences, such as changes to the hydrological cycle including droughts or floods, caused by the geoengineering techniques, but possibly not predicted by the models used to plan them. Such effects may be cumulative or chaotic in nature, making prediction and control very difficult.


How Good Food Can Save Our Planet – Professor Molly Jahn

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Molly Jahn is the dean of the College of Agricultural and Life Sciences at the University of Wisconsin-Madison. Prior to this, she was a professor in the departments of Plant Breeding & Genetics and Plant Biology at Cornell University. She has worked extensively overseas to link crop breeding with improved human nutrition and human welfare.

Molly has served as the U.S. Commissioner for Sustainable Agriculture and Climate Change, USAID Scientific Liaison Officer and member of the board of The World Vegetable Centre, Director of the Public Seed Initiative and the Organic Seed Partnership, Member of the Editorial Board and Executive Committee of The Plant Cell and is currently a member of the National Academies of Science Board on Agriculture and Natural Resources.

Special Advisor to the Chancellor and Provost for Sustainability Sciences and Professor of Agronomy and Genetics, Nelson Institute for Environmental Studies, Center for Sustainability and the Global Environment, University of Wisconsin-Madison.

Professor Molly Jahn has had a distinguished research career in plant genetics, genomics and plant breeding of vegetable crops focusing on molecular genetics of disease resistance and quality traits. She has also worked extensively in developing countries to link crop breeding with improved human nutrition and welfare using innovative approaches to inter-sector partnerships, engagement with emerging institutions, and integrated projects focused on impact and technology transfer.

Dr. Jahn has numerous publications, lectureships, and awards for her research, teaching, service and extension. She has served on boards and advisory groups including The AVRDC World Vegetable Center and World Dairy Expo, and founded and directed the Public Seed Initiative and the Organic Seed Partnership. She was named an American Association for the Advancement of Science Fellow in 2006. In 2009-10, she was called to Washington to provide interim leadership as Deputy Under Secretary for Research, Education and Economics at the U.S. Department of Agriculture.


Permaculture: A Quiet Revolution — Pioneer Bill Mollison

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Two natural visionaries, Bill Mollison and Masanobu Fukuoka (pioneer of ‘natural farming’ in Japan), meet in the US in 1986.

Bruce Charles ‘Bill’ Mollison (born 1928 in Tasmania, Australia) is a researcher, author, scientist, teacher and naturalist. He is considered to be the ‘father of permaculture‘, an integrated system of design, co-developed with David Holmgren, that encompasses not only agriculture, horticulture, architecture and ecology, but also economic systems, land access strategies and legal systems for businesses and communities. In 1978, Mollison founded The Permaculture Institute in Tasmania.

Permaculture: A Quiet Revolution
— An Interview with Bill Mollison

By Scott London

Bill Mollison calls himself a field biologist and itinerant teacher. But it would be more accurate to describe him as an instigator. When he published Permaculture One in 1978, he launched an international land-use movement many regard as subversive, even revolutionary.

Permaculture — from permanent and agriculture — is an integrated design philosophy that encompasses gardening, architecture, horticulture, ecology, even money management and community design. The basic approach is to create sustainable systems that provide for their own needs and recycle their waste.

Bill Mollison
Bill Mollison

Mollison developed permaculture after spending decades in the rainforests and deserts of Australia studying ecosystems. He observed that plants naturally group themselves in mutually beneficial communities. He used this idea to develop a different approach to agriculture and community design, one that seeks to place the right elements together so they sustain and support each other.

Today his ideas have spread and taken root in almost every country on the globe. Permaculture is now being practiced in the rainforests of South America, in the Kalahari desert, in the arctic north of Scandinavia, and in communities all over North America. In New Mexico, for example, farmers have used permaculture to transform hard-packed dirt lots into lush gardens and tree orchards without using any heavy machinery. In Davis, California, one community uses bath and laundry water to flush toilets and irrigate gardens. In Toronto, a team of architects has created a design for an urban infill house that doesn’t tap into city water or sewage infrastructure and that costs only a few hundred dollars a year to operate.

While Mollison is still unknown to most Americans, he is a national icon down under. He has been named Australia’s “Man of the Year” and in 1981 he received the prestigious Right Livelihood Award, also known as the Alternative Nobel Prize, for his work developing and promoting permaculture.

I sat down with him to discuss his innovative design philosophy. We met over the course of two afternoons in Santa Barbara in conjunction with an intensive two-week course he teaches each year in Ojai. A short, round man with a white beard and a big smile, he is one of the most affable and good-natured people I’ve met. An inveterate raconteur, he seems to have a story — or a bad joke — for every occasion. His comments are often rounded out by a hearty and infectious laugh.

Scott London: A reviewer once described your teachings as “seditious.”

Bill Mollison: Yes, it was very perceptive. I teach self-reliance, the world’s most subversive practice. I teach people how to grow their own food, which is shockingly subversive. So, yes, it’s seditious. But it’s peaceful sedition.

London: When did you begin teaching permaculture?

Mollison: In the early 1970s, it dawned on me that no one had ever applied design to agriculture. When I realized it, the hairs went up on the back of my neck. It was so strange. We’d had agriculture for 7,000 years, and we’d been losing for 7,000 years — everything was turning into desert. So I wondered, can we build systems that obey ecological principles? We know what they are, we just never apply them. Ecologists never apply good ecology to their gardens. Architects never understand the transmission of heat in buildings. And physicists live in houses with demented energy systems. It’s curious that we never apply what we know to how we actually live.

London: It tells us something about our current environmental problems.

Mollison: It does. I remember the Club of Rome report in 1967 which said that the deterioration of the environment was inevitable due to population growth and overconsumption of resources. After reading that, I thought, “People are so stupid and so destructive — we can do nothing for them.” So I withdrew from society. I thought I would leave and just sit on a hill and watch it collapse.

The ethics are simple: care of the earth, care of people, and reinvestment in those ends.

It took me about three weeks before I realized that I had to get back and fight. [Laughs] You know, you have to get out in order to want to get back in.

London: Is that when the idea of permaculture was born?

Mollison: It actually goes back to 1959. I was in the Tasmanian rain forest studying the interaction between browsing marsupials and forest regeneration. We weren’t having a lot of success regenerating forests with a big marsupial population. So I created a simple system with 23 woody plant species, of which only four were dominant, and only two real browsing marsupials. It was a very flexible system based on the interactions of components, not types of species. It occurred to me one evening that we could build systems that worked better than that one.

That was a remarkable revelation. Ever so often in your life — perhaps once a decade — you have a revelation. If you are an aborigine, that defines your age. You only have a revelation once every age, no matter what your chronological age. If you’re lucky, you have three good revelations in a lifetime.

Because I was an educator, I realized that if I didn’t teach it, it wouldn’t go anywhere. So I started to develop design instructions based on passive knowledge and I wrote a book about it called Permaculture One. To my horror, everybody was interested in it. [Laughs] I got thousands of letters saying, “You’ve articulated something that I’ve had in my mind for years,” and “You’ve put something into my hands which I can use.”

London: Permaculture is based on scientific principles and research. But it seems to me that it also draws on traditional and indigenous folk wisdom.

Mollison: Well, if I go to an old Greek lady sitting in a vineyard and ask, “Why have you planted roses among your grapes?” she will say to me, “Because the rose is the doctor of the grape. If you don’t plant roses, the grapes get ill.” That doesn’t do me a lot of good. But if I can find out that the rose exudes a certain root chemical that is taken up by the grape root which in turn repels the white fly (which is the scientific way of saying the same thing), then I have something very useful.

Traditional knowledge is always of that nature. I know a Filipino man who always plants a chili and four beans in the same hole as the banana root. I asked him, “Why do you plant a chili with the banana?” And he said, “Don’t you know that you must always plant these things together.” Well, I worked out that the beans fix the nitrogen and the chili prevents beetles from attacking the banana root. And that works very well.

London: You have introduced permaculture in places that still rely on traditional farming practices. Have they been receptive to your ideas?

Mollison: I have a terribly tricky way of approaching indigenous tribal people. For example, I’ll go to the Central Desert, where everyone is half-starved, and say, “I wonder if I can help you.” And I’ll lie and say, “I don’t know how to do this?” And they say, “Oh, come on, we’ll make it work.” By the time it’s done, they have done it themselves.

I remember going back to a school we started in Zimbabwe. It’s green and surrounded by food. The temperature in the classroom is controlled. I asked them, “Who did this?” They said, “We did!” When people do it for themselves, they are proud of it.

London: For some people — particularly indigenous tribes — the notion that you can grow your own food is revolutionary.

Mollison: When you grow up in a world where you have a very minor effect on the land, you don’t think of creating resources for yourself. What falls on the ground you eat. And your numbers are governed by what falls on the ground. Permaculture allows you to think differently because you can grow everything that you need very easily.

For example, the bushmen of the Kalahari have a native bean called the morama bean. It is a perennial that grows underground and spreads out when it rains. They used to go out and collect it. But after they were pushed off their lands to make room for game and natural parks the morama bean was hard to find. I asked them, “Why don’t you plant them here?” They said, “Do you think we could?” So we planted the bean in their gardens. Up to that point, they never actually thought of planting something. It stunned them that they could actually do that.

The same thing happened with the mongongo tree which grows on the top of sand dunes. They had never actually moved the tree from one dune to another. But I went and cut a branch off the mother tree and stuck it in the sand. The thing started to sprout leaves and produce mongongo nuts. Now they grow the trees wherever they want.

London: You once described modern technological agriculture as a form of “witchcraft.”

Mollison: Well, it is a sort of witchcraft. Today we have more soil scientists than at any other time in history. If you plot the rise of soil scientists against the loss of soil, you see that the more of them you have, the more soil you lose.

I remember seeing soldiers returning from the War in 1947. They had these little steel canisters with a snap-off top. When they snapped the tops off, they sprayed DDT all over the room so you never saw any more flies or mosquitoes — or cats. [Laughs] After the war, they started to use those chemicals in agriculture. The gases used by the Nazis were now developed for agriculture. Tanks were made into plows. Part of the reason for the huge surge in artificial fertilizer was that the industry was geared up to produce nitrates for explosives. Then they suddenly discovered you could put it on your crops and get great results.

London: So the green revolution was a kind of war against the land, in a manner of speaking.

Mollison: That’s right. Governments still support this kind of agriculture to the tune of about $40 billion each year. None of that goes to supporting alternative systems like organic or soil-creating agriculture. Even China is adopting modern chemical agriculture now.

London: I remember the late economist Robert Theobald saying to me that if China decides to go the way of the West, the environmental ballgame is over.

Mollison: I overheard two “Eurocrats” in Vienna talking about the environment. One said, “How long do you think we’ve got?” The other said, “Ten years.” And the first one said, “You’re an optimist.” So I said to them, “If China begins to develop motor vehicles, we’ve got two years.”

London: What kind of overconsumption bothers you the most?

Mollison: I hate lawns. Subconsciously I think we all hate them because we’re their slaves. Imagine the millions of people who get on their lawn-mowers and ride around in circles every Saturday and Sunday.

They have all these new subdivisions in Australia which are between one and five acres. You see people coming home from work on Friday, getting on their little ride-on mowers, and mowing all weekend. On Monday morning you can drive through these areas and see all these mowers halfway across the five acres, waiting for the next Friday. Like idiots, we spend all our spare time driving these crazy machines, cutting grass which is only going to grow back again next week.

London: Permaculture teaches us how to use the minimum amount of energy needed to get a job done.

Mollison: That’s right. Every house should be over-producing its energy and selling to the grid. We have built entire villages that do that — where one or two buildings hold the solar panels for all sixty homes and sell the surplus to the grid. In seven years, you can pay off all your expenses and run free. They use this same idea in Denmark. Every village there has a windmill that can fuel up to 800 homes.

London: The same principle probably applies to human energy as well. I noticed that you discourage digging in gardens because it requires energy that can be better used for other things.

Mollison: Well, some people like digging. It’s a bit like having an exercise bike in your bedroom. But I prefer to leave it to the worms. They do a great job. I’ve created fantastic soil just from mulching.

London: Does permaculture apply to those of us who live in cities?

Mollison: Yes, there is a whole section in the manual about urban permaculture. When I first went to New York, I helped start a little herb-farm in the South Bronx. The land was very cheap there because there was no power, no water, no police, and there were tons of drugs. This little farm grew to supply eight percent of New York’s herbs. There are now 1,100 city farms in New York.

London: Short of starting a farm, what can we do to make our cities more sustainable?

Mollison: Catch the water off your roof. Grow your own food. Make your own energy. It’s insanely easy to do all that. It takes you less time to grow your food than to walk down to the supermarket to buy it. Ask any good organic gardener who mulches how much time he spends on his garden and he’ll say, “Oh, a few minutes every week.” By the time you have taken your car and driven to the supermarket, taken your foraging-trolley and collected your wild greens, and driven back home again, you’ve spent a good hour or two — plus you’ve spent a lot of money.

London: Even though permaculture is based on scientific principles, it seems to have a very strong philosophical or ethical dimension.

Mollison: There is an ethical dimension because I think science without ethics is sociopathology. To say, “I’ll apply what I know regardless of the outcome” is to take absolutely no responsibility for your actions. I don’t want to be associated with that sort of science.

London: What do you think you’ve started?

Mollison: Well, it’s a revolution. But it’s the sort of revolution that no one will notice. It might get a little shadier. Buildings might function better. You might have less money to earn because your food is all around you and you don’t have any energy costs. Giant amounts of money might be freed up in society so that we can provide for ourselves better.

So it’s a revolution. But permaculture is anti-political. There is no room for politicians or administrators or priests. And there are no laws either. The only ethics we obey are: care of the earth, care of people, and reinvestment in those ends.

This interview was adapted from the public radio series “Insight & Outlook.” It appeared in the Summer 2005 issue of Green Living magazine. It’s also available in a Chinese translation by Huck Lin.

Nihon-Ryōri 日本料理

Screen Shot 2013-04-09 at 17.09.48This is a painting by Sen no Rykiu called the intoxication of the moon-Suigetsu

I have been around Nihon Ryori since the age of 5 and was fortunate to absorbe the many aspects that materialises around this beautiful culture and cuisine which filled my hart with many feelings for the japanese culture and life itself from deep within.

I have studied and still am studying the living culture of japan and of life from may perspectives but of course having dedicated myself to being a Japanese chef, it is what I  am on a journey on , to constantly rediscover deeper and deeper, as to what it’s nature really is. Coming closer and closer to the essence of life  ultimately helps me appreciate the depth that lies within Kyoto Ryori and Nihon Ryori .

Many activities help me to find these connections to japanese cuisine. Nature is the most prominent of teachers and following this root definitely brings you very close to the essence of japanese cuisine.

Tea ceremony is a wonderful aspect to practice as well as Ikebana, Kyudo, pottery, poetry and reading as well as meditation are all examples of things that help to study this beautiful cuisine.

Kyoto Ryori having its roots in the tea ceremony and by the 16th century, tea drinking had spread to all levels of society in Japan. Sen no Rikyū , is perhaps the most well-known—and still revered—historical figure in tea ceremony, followed his master Takeno Jōō‘s concept of ichi-go ichi-e, a philosophy that each meeting should be treasured, for it can never be reproduced. His teachings perfected many newly developed forms inarchitecture and gardensart, and the full development of “the “way of tea”. The principles he set forward—harmony (和 wa?), respect (敬 kei?), purity (清 sei?), and tranquility (寂 jaku?)—are still central to tea ceremony.

The tea ceremony has its influences from Buddhism and Shinto aspects reflecting that it is not the object that we perceive itself that is so fascinating but what we want to cultivate and find within!

“Though many people drink tea,

if you do not know the Way of Tea,

tea will drink you up.”

Human being in tune with the universe- to better oneself and living in line with the ultimate potential that is limitless through the way of tea.

This is just brief. The japanese works of cultural documents are to vast to mention in detail in this short blog but you will find many references and I encourage you to study.

The discipline of japanese cuisine is intense but this is another aspect which I will write about another time.

My personal journey as a japanese chef is unconventional but no less valuable then a full traditional training in Japan itself. I will write a article about my journey soon.

The reason I am writing this short article is because here in the west we have so many japanese restaurants that are not japanese at all and the essence and the way of life/tea/ culture is little bit left aside which is terribly sad.

Being a japanese chef is a way of life and we cultivate all to our own limitations. I would like to braden those limitation here in the west as we now encounter a time that may be more open for this. We now have developed a strong sense of seasonality and sustainability here in the UK, in New York it is even more established and is part of urban life in a big city,  japanese cuisine is the ultimate celebration of this.

My master said that he could explain everything there is to know about being a japanese chef in 5 minutes, however it would mean nothing! He always sed when he does anything he does it with his whole life and totality possible and this nobody can just explain to anyone.

I get approached constantly about helping owners to produce another Nobu chain which I can understand. Nobu is a great business module and so attractive to be a owner of however this is already done and there is so much more to consider.  Japanese Culture cuisine can be a great and endless possibility’s for new ideas can arise creating new concepts that may be more suitable for the times we live in now.

At the very center and hart of everything in life there is only ultimate potential and working from and with this is what really makes me happy as a chef.

I did not become a chef because I wanted to be what I saw, I became a chef because what I realised which was a direct universe of beauty from within, an expression of this ultimate potential and universal vibration so close to life and how nature expresses itself is no short of a miracle.

Over and over you will find paintings in Zen and in japanese culture that reference enigmatic moments captures as in the painting of the tea master Sen no Rykiu the intoxication of the moon which is a beautifull example of a man that is at one with Nature and the universe at a very refined level.

I grew up very close to Mifune’s Restaurant in Munich run my his son. This is were I was first exposed to the culture of Japan. He actually acted in a movie about Sen no Rykiu called Honkakubô ibun- Death of a Teamaster. Toshiro Mifune was a great actor of Japan filming many cult movies.

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A very great chef of Kyoto once told me to not try and copy and try to be like me but to find my way through nature and the practice of Zen.

I believe that Zen is free of religion and we can find the pure essence of it anywhere.

I wrote this article because the spiritual aspect is very important to my personal work and has been the catalist and soul of Kyoto Ryori but not many chefs in the west speak this aspect that I know. mostly ithe discussions revolve around sciences however it is good to put the science and the perceptive spiritual culture together. Some chefs do have a very strong bond to nature in there work which is wonderful to see and these chefs usually are the ones that resonate the strongest with japan.

I just wanted to share this video with you as it is a very good introduction of principles that have been with us before we can imagine but is hard to explain. Through animation it is more easy to explain what we consider to be invisible or spiritual subjects.

This is just to encourage an open mind about how we live, what we do and how we work- the universe works and by getting closer to that ,we will find only miracles.

Science and religion spirituality is coming closer and closer like never before helping us to understand and suport us to create new designs and ideas that will be better for our environment and the spirit of man living more harmoniously for the future to come.

There is so much to say on this subject however I am only able to provide a glimpse by showing this simple video and my feeling on the matter.

Better than a thousand hollow words, is one word that brings peace
– Buddha

Here is a basic article about Tea ceremony:


Rudolf Stainer

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Rudolf Joseph Lorenz Steiner (25/27 February 1861 – 30 March 1925) was an Austrian philosopher, social reformerarchitect, and esotericist. Steiner gained initial recognition as a literary critic and cultural philosopher. At the beginning of the 20th century, he founded a spiritual movement, anthroposophy, as an esoteric philosophy growing out of idealist philosophy and with links totheosophy.

There is much more to say about Rudolf Stainer however for this article I want to specifically focus on bio dynamic farming.

The development of biodynamic agriculture began in 1924 with a series of eight lectures on agriculture given by philosopher Rudolf Steiner at Schloss Koberwitz in SilesiaGermany, (now Kobierzyce in Poland east ofWrocław). The lectures, the first known to have been given on organic agriculture, were held in response to a request by farmers who noticed degraded soil conditions and a deterioration in the health and quality of crops and livestock resulting from the use of chemical fertilisers. The one hundred and eleven attendees, less than half of whom were farmers, came from six countries, primarily Germany and Poland. The lectures were published in November 1924; the first English translation appeared in 1928 as The Agriculture Course.

Steiner emphasized that the methods he proposed should be tested experimentally. An “Association for Research in Anthroposophical Agriculture” (Versuchsring anthroposophischer Landwirte), directed by the German agronomist Erhard Bartsch, was formed to test the effects of biodynamic methods on the life and health of soil, plants and animals; the group published a monthly journal Demeter. Bartsch was also instrumental in developing a sales organisation for biodynamic products, Demeter, which still exists today. The Research Association was renamed The Imperial Association for Biodynamic Agriculture (Reichsverband für biologisch-dynamische Wirtschaftsweise) in 1933. It was dissolved by the National Socialist regime in 1941. In 1931 the association had 250 members in Germany, 109 in Switzerland, 104 in other European countries and 24 outside Europe. The oldest biodynamic farms are the Wurzerhof in Austria and Marienhöhe in Germany.

In 1938, Ehrenfried Pfeiffer‘s groundbreaking text Bio-Dynamic Farming and Gardening was published in five languages – English, Dutch, Italian, French, and German; this became the standard work in the field for several decades. In July 1939, at the invitation of Walter James, 4th Baron Northbourne, Pfeiffer travelled to the UK and presented the ‘Betteshanger Summer School and Conference on Biodynamic Farming’ at Northbourne’s farm in Kent. The conference has been described as the ‘missing link’ between biodynamic agriculture and organic farming because, in the year after Betteshanger, Northbourne published his manifesto of organic farming, Look to the Land, in which he coined the term ‘organic farming’ and praised the methods of Rudolf Steiner.

Today biodynamics is practiced in more than 50 countries worldwide. GermanyItaly and India are reported to be the leading countries in biodynamic agriculture based on biodynamic hectares.Demeter International is the primary certification agency for farms and gardens using the methods.

Biodynamic agriculture is a method of organic farming that emphasises the holistic development and interrelationships of the soil, plants and animals as a self-sustaining system. One of the first modern ecological farming systems, it emphasises a sustainable approach to agriculture.

Biodynamics has much in common with other organic approaches – it emphasizes the use of manures andcomposts and excludes the use of artificial chemicals on soil and plants. Methods unique to the biodynamic approach include its treatment of animals, crops, and soil as a single ecosystem; an emphasis from its beginnings on local production and distribution systems; its use of traditional and development of new local breeds and varieties; and the use of an astronomical sowing and planting calendar.Biodynamic agriculture uses various herbal and mineral additives for compost additives and field sprays; these are sometimes prepared by mystical (and controversial) methods, such as burying ground quartz stuffed into the horn of a cow, which are said to harvest “cosmic forces in the soil”, and appear more akin to sympathetic magic than modern agronomy.

As of 2011 biodynamic techniques were used on 142,482 hectares in 47 countries; Germany accounts for 45.1% of the global total. Biodynamic methods of cultivating wine grapes have been taken up broadly, including by notable vineyards There are independent certification agencies for biodynamic products; most of these agencies are members of the international biodynamics standards group Demeter International.

Biodynamic agriculture has been characterized as pseudoscience. Its founder, Rudolf Steiner, and its developers characterize it as “spiritual science”. They advocate taking a holistic view rather than areductionist view.

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It is easy to see how aggressive comercial mass farming is only resulting in negative effects for humans as well as for our worlds ecological system/ environment however it never seems to be clear enough and there is a sense of urgency to give alternative methods a chance in order to improve our human condition on this planet.

The great mistake is that we see us humans as an isolated privileged and superior individual, a separate factor from nature which is obviously not the case and by reserving such a view and operating with such a view we are just creating damages.

I want to suggest that the first step would be too observer the inter-connectiveness of all life.

If we cannot develop consideration for all things then our plans are only plans that are one-sided. It never has been more urgent to develop holistic plans, designs, systems etc-  no matter what kind of company you are what profession you are in or what you do! New thinking and applying consideration is key.

We as chefs are at the heart of one of humanities big problems and we need to do more to suport sustainability and holistic visions for our food sources.

Many great chefs have already began great works and collectively we all must continue to strive for more mindful systems. We must continue creating awareness and education.

Profit driven projects would be so much better if integrated with new holistic consideration.

We cannot only be always taking and the principle of the American Indian of only taking what you need but also giving something back couldn’t be more important then in this day and age right now!

A very first and simple step is to try to see how everything in life is connected, nature is all holistic system then tried to develop consideration for everything and everyone as best as you can. From this trying to make better decisions and choices.

There is so much scientific and other very relevant researches that explains the nature of plants and animals and the world we live in.

A plant or an animal or human being is not a cardboard box  yet we treat everything like a cardboard box thinking that we can just create more if we run out and that we have a endless resource of different kinds of sciences to create recourses of food and artificial environments designed to make us one day live completely independent from nature and still be able to survive.

Spain’s greenhouse effect: the shimmering sea of polythene consuming the land

To grow food all year, Almería is cloaked in plastic. But soil-free farming is bringing prosperity and problems


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Some people mistakingly believe that all the environmental issues etc is just in effect of the increase of the human population and that artificial planning solutions, design solutions and so on are necessary for our human continuity.

This is just one example of how your vegetables arrive in the supermarket surely good for profit only!

Think local think seasonal and you do want to know where your food comes from!

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We slaughter animals without consideration we used poisonous substances and artificial fertilisers to manufacture vegetables without consideration we make designs and architecture create cities without consideration for example by just adding consideration into your everyday life collectively we have the absolute potential to improve every single aspect of our future.

I just want to discuss the misconception of that animals don’t have feelings or don’t need consideration in the way that they are handled, fed or being slaughtered.

Just because they do not talk and express emotions like we do does not mean they have no feelings of fear, anxiety, pain etc:

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So just because the face of a fly or animal does not express the way our face expresses emotion does not mean they do not share similar basic emotions like we do!Screen Shot 2013-03-14 at 00.30.28

Dopamine is a neurotransmitter. It is a chemical messenger that helps in the transmission of signals in the brain and other vital areas. Dopamine is found in humans as well as animals, including both vertebrates and invertebrates.

Dopamine is a neurotransmitter that helps control the brain’s reward and pleasure centers. Dopamine also helps regulate movement and emotional responses, and it enables us not only to see rewards, but to take action to move toward them.

So in a nut shel animals have a similar ” make up” as us humans to some degree so able to feel emotions as fear, depression, anxiety etc!

Many chefs and good produces understand very clearly that the way our produce and how we cultivate animals or fish and farming in general effects the taste, quality and nutritional value. More so they know they need a efficient eco system to support there farming isolated farming is not good you need to build a natural ecosystem.

If I only want to grow carrots for example and I dont have a ecosystem to help me grow them then I need to go buy fertilisers and so on leading to isolated farming that is potentially not as effective and environmentally friendly as a holistic cycle inlace to cultivate produce. If you have few animals plants etc and build a cycle of fertilising and growing naturally this will result in many benefits and healthier foods. This is just in a nutshel I know most of you who read this may hopefully know all this already.

Chefs do try to filter these messaged into our society for example at River Cottage: ( http://www.rivercottage.net/ ) not officially biodynamic but a  good example of an active community and holistic approach.

(It is not important to name biodynamics  what is important is how we think and how we work)


By treating things well nurturing and adopting a more considerate holistic system like Biodynamic principles for example we will be able to change our existence considerably.

This is only one of these alternative solutions that we can learn from. I am not saying this is the ultimate solution for everything and this is what everyone has to do however we have to look ourselves for ways in order to not poison ourselves and this planet.

I am not a professional writer ,DR, Scientist etc as everyone knows and it’s difficult for me to express these important ideas and examples, there are many other people like Rudolf Stainer who articulates things much more then I ever could do,  however I do feel a sense of urgency and therefore share my views on my blog in order to support and help improve our collective awareness and consideration and responsibilities that we have as human beings on this planet to safe our natural environment that we are so blessed to have.

I did not add the entire documentary links just go to you tube to see the rest of the documentary please….

Kids making more sense then a lot of adults…

The Birke Baehr keynotes promote the fact that food advertisers often mislead consumers in order to attract them. In particular, Baehr discusses the use of packaging, additional incentives and deceptive branding by notable companies.

Although only eleven-years-old, Baehr possesses vast and in-depth knowledge of the food industry and its accompanying trickery. Currently, Baehr is a Youth Food Advocate and Public Speaker aimed at educating others about the detriments of growing industrialized food systems and food corporations. He completed his ‘Non-GMO Speaker Training at the Institute for Responsible Technology’ with Jeffrey Smith and his ‘Advanced Course in Quantum Agriculture with Mr. Hugh Lovel. Baehr is the youngest TEDx Next Generation presenter to date and his video “What’s Wrong With our Food System” was recognized as the most watched TEDx talk of all time.

As a speaker, Baehr addressed audiences at the ‘Nevada Country Grown Sustainable Fodd and Farm Conference’ and the ‘Organic Growers Association’s IGNITE! Agriculture’ event. He was featured in two food-oriented documentaries ‘Choice Point’ and ‘Bite Size’ and his work has been widely received by numerous websites and newspapers. Baehr authored one book title ‘Birke on The Farm,’ that discusses his own personal discovery about food and farming.

Despite his young years, the Birke Baehr keynotes contain insightful and thought-provoking information that is of great importance to all.