Food Maker Space

A maker space is a physical location, where people gather to share resources and knowledge, work on projects, create and network.

Happy and productive. This is on what life can be based! Make people happy by helping them deal with their food abuse. This does not only prevent most of the current health issues of Western Society like

High blood pressure, diabetes, related to overweight and lead to higher energy levels but is also an important part of finding a sustainable living. If you want lower health care costs care about what you eat. Prevention! Good food is well worth it. The following shows how much of what kind of food everyone could eat to be healthy. Be inspired by this when you look for alternatives to fast food.

Water

Before any minute is spend on reading about food, always remember that enough liquid is the most important issue. Let it be pure and full of the right minerals.

Communal meals

As everyone enjoys spending social time Communal meals are a great opportunity to talk about projects, as well as, shores and it helps a lot to make the place social, friendly and open for newcomers, so try to encourage them as much as possible.

This way of cooking on a larger scale as well as ordering foods in bulks minimizes expenditures, as well.

All food purchased by Digger Street belongs to everyone so is kept at 346 in the stores or food prep areas & fridges. None of this food is to be stored or kept in any other area including bedrooms. Any personal snacks & or food is requested to not be kept in your rooms as it encourages rats & insects, please label your goods and keep in the Guest Fridge. All food needs to have the lids replaced tightly every time to stop ants, vermin & other insects. As we have bulk food, ant, insect & vermin tainted food means larger financial implications for all of us.

Vegetarianism

Digger Street is predominately a vegetarian household, we find this makes it easier to shop for the different tastes within the house and also stretches the budget further.

It takes up a lot less resources if you reduce meat consumption. (one meat-based diet could feed 15 plant-based diets/ it takes 27 times more fossil energy to get enough protein from beef than from soy) By all means, buy meat if you wish to eat it! (ideas: the production of fish and chicken is possible with less resources than beef and there are too many kangaroos in Australia at the moment.)

Garden versus concrete

Eating out of the garden provides by far the highest quality by providing the most minerals and vitamins and at the same time makes sure that there are no chemical pesticides or fertilizers or antibiotics in your food.

Free food: Inform yourself about existing food sources:

- Bush Tucker: How can I use my environment to nurture me? (edible plant section in the botanic garden) Ideas: native plants as well as Weeds

- Urban area: http://www.localharvest.org

Organization

This is your kitchen, so feel free to use it and make sure you treat it responsibly. There are bigger (next to the veggie fridge) and smaller containers (in the fridge outside) for butter and cheese, refill the small ones when they run out.

There is a board for food orders so please write down what you feel is missing or should be reordered.

Food orders are organized at the Wednesday 7pm Meeting.

Buying less processed foods and thereby getting back to more natural foods is an important aim.

Alternatives to supermarkets

  • Local/farmers markets
  • Local bakeries/fruit & veggie shops
  • Health food stores
  • Bulk supplier
  • Internet ordering

 

We encourage the growing, buying and enjoyment of local, seasonal and ethical food derived from sustainable farming.

The "T-House" food space explores Healthy & Green helping people learn through experience.

A sustainable food supply is a main aspect of the T-House concept. Food production takes up about 40% of the worlds surface and 30% of our resources. Creating positive food sharing space is a key element for a healthy and happily functioning community.

We hope our observations increase the percentage of foods in our diet that are plant-based, as the production of animal products takes up about 90% of all resources in the food industry.

It embraces many interrelated and progressive concepts including the following:

- kitchen garden connection

- permaculture

- organic/ bio dynamics

- raw food (soaking,fermenting)

- grow your own - seed saving

- how to prepare your local foods

- native edible plants (bush foods, edible weeds

- food exchange

- no wastage

- making things last (preserving, storing)

to increase the percentage of foods in our diet that are plant-based,

 

What are the practical implementations of sustainable food preparation?

No wastage: Use what needs using, then create you meal from that.

Buy plant-based whole foods that are in season/ on offer from sustainable agriculture or straight out of the garden.

Focus on local ingredients when sourcing your food to prevent transporting food unnecessarily around the globe.

Following some guidelines for communal cooking:To create your meals using as much fresh as possible. Ideally up to 60% (some foods need cooking or other treatments to be healthy, potatoes, some spinaches, beans, etc.) So include fruit and salads wherever possible and even as toppings on cooked dishes, like herbs, seeds and sprouts.In general when designing your meals, make vegetables the main ingredient.

Then think about your complex carbohydrates from, for example potatoes, sweet potatoes, corn, rice and different grains (include amaranth or millet) or main ingredients like beans, lentils and chick peas which deliver a huge amount of protein at the same time.

Note: Protein isn’t a problem. It’s a myth. Definitely not in a vegetarian diet and in most cases not even in a vegan diet, as even some vegetables have 30% of protein in them and a main carbohydrate source like grains has over 7% of protein and we only need 12% of protein.

Then think about good oils. Focus on plant derived cold pressed oils. Whatever oil you use (olive, rapeseed, sunflower, ...) an addition of flaxseed oil (used cold) is recommendable and make sure you know at what temperature they form transfatty acids, as you definitely want to avoid them.If you have a dish based on white rice or white flour, like pasta add nuts and seeds to satisfy your bodies need for minerals and other nutrients.

 

 0.1 - Vegetarian Kitchen

Together learning about Nutrition

Food is important for Healthier local Communities.

It is good to have a food space as part of your T-House as it is such an important topic for health in your neighbourhood and can reduce the footprint of your region immensely!

If you don't have a food space yet make sure you offer at least something to drink and some fruit.

The T-House encourages the local community to

  • source and prepare their food together
  • to learn about its impact on oneself and our environment

For example start finding the suppliers in your area that offer local food or food in bulk to minimise packaging and long transportation/storage.

At the T-House North Cairns...

Our food is sourced locally and in bulk to minimise packaging and long transportation/storage.

We have a garden to learn about our local seasonal plants and how to use them in our day to day meals. 
We prepare together which makes it fun and we get to know our neighbours.

We are learning about storing with little energy usage, we recyle and save our seeds to plant them in the garden.

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We run a vegetarian food preparation space where we prepare communal meals at least once a day.

All meals are vegetarian and we accomodate for anyone who has certain allergies or dietry requirements (gluten free, vegan, lactose intolerant etc).

The T-House is a space that implements sustainable post-consumerist behaviour for people to learn through experience.

A sustainable food supply is a main aspect of the T-House concept. Food production takes up about 40% of the worlds surface, 92% of our fresh water  and 30% of our resources. Creating a positive food sharing space is a key element for a healthy and happily functioning community.

The project's aim is to increase the percentage of foods in our diet that are plant-based, locally sourced, and from sustainable farming.

It embraces many interrelated and progressive concepts including the following:

  • permaculture
  • organic/ bio dynamics
  • raw food (soaking,fermenting)
  • grow your own - seed saving
  • kitchen-garden connection
  • how to prepare your local foods
  • food exchange
  • no wastage
  • making things last (preserving, storing)

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0.2 - Aims for T-House Kitchen

 

An Ethical Purchasing Policy

Health is the base of a happily functioning society.

Next to mental well-being nutrition plays an important role in this, it raises energy levels and increases concentration.

The right foods can heal, and boost our immune system for prevention of unwanted illnesses.

Aims

  • To provide healthy, ethically produced food for T-House.
  • To encourage a more holistic approach to food and nutrition with more sound environmental practices.
  • To create a more positive living space and a healthier community both inside and outside of T-House.
  • To view making meals as a creative process and the creators as artists.

Process

  • Using local, seasonal produce and preference for organic foods where possible.
  • Sourcing where possible direct from markets/farmers/wholesalers.
  • Running it as a vegetarian community.
  • Minimise packaging by sourcing bulk foods and avoiding buying foods that come with heavy packaging.
  • Using "eco" detergents.
  • Strictly using cruelty free foods.
  • Using recycled toilet paper and other forest friendly paper products.

So far our approach has created a kitchen of abundance

  • Reduced the number of shopping bags of any nature.
  • Reduced the number of trips to supermarkets to zero.
  • Reduced the number of council pickups by 66%.

The T-House is a space that implements sustainable post-consumerist behaviour for people to learn through experience.

A sustainable food supply is a main aspect of the concept. Food production takes up about 40 % of the worlds surface and 30% of our resources. Creating positive food space is a key element for a healthy and happily functioning community.

Drop in and check it out!

The T-House is a space that implements sustainable post-consumerist behaviour for people to learn through experience.

A sustainable food supply is a main aspect of the T-House concept. Food production takes up about 40% of the worlds surface and 30% of our resources. Creating positive food sharing space is a key element for a healthy and happily functioning community.

The project's aim is to increase the percentage of foods in our diet that are plant-based, locally sourced, and from sustainable farming.

It embraces many interrelated and progressive concepts including the following:

- permaculture

- organic/ bio dynamics

- raw food (soaking,fermenting)

- grow your own - seed saving

- kitchen-garden connection

- how to prepare your local foods

- food exchange

- no wastage

- making things last (preserving, storing)

- native edible plants (bush foods, edible weeds)

 

T - House 346 Sheridan Street North Cairns

To bring people together to talk about food and anything else that interests the community.Drop in and bring a plate!

Participants prepare some food and a little description on what they prepared, why they made this particular dish, where the ingredients were sourced or whatever you would like to talk about =)

This event is here to facilitate education, discussion and passion for the foodies of Cairns and beyond.

We encourage the growing, buying and enjoyment of local, seasonal and ethical food. While we support our local business, this page is for sharing knowledge rather than for commercial purposes.

Additional citation: 'We are all on different paths but caring about food unites us. Sometimes we will agree to disagree and we need to remember that there is another person on the other side of the screen that may have equal passion about a topic or may be very new to a particular concept and by asking questions is eager to learn. We don’t want to deter people from being part of this community by putting down anyone’s opinion or lack of knowledge or experience.'

From there we evolve as an individual off shoot of this event and stay in touch with members of the Townsville community to share knowledge.

So drop in and share a plate and some thoughts...

Let's get to know the people of our community and collaborate to make greater things happen (=

 

T - House

 

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