Spend a great deal of time spring, summer and fall foraging wild foods and mushrooms in fields and woods.
Cook really well and eat nearly everything from gardens or local farms, mostly vegetables, local pastured meats and sea foods especially seaweeds, mussels and oysters.
My goals and daily practices revolve around small and large scale sustainable urban agriculture projects and dwellings.
Springtime and summer make tree flower cordials and a sumac switchel. In August crawl into the densest bramble of thumb-sized blackberries ever. Down with the groundhogs and spiders. A week later there are buckets of elderberries.
Make and eat jars of lacto-fermented vegetables and other ferments.
Still relish outdoor cooking fires, pond plunges, laying back in hammocks waiting out northern lights or staying still listening to bird song, and scads of shimmering adventures in the minutiae and rollicking day trips to magic.
Cooking Burmese dishes, thinking about the practice of dowsing, imagining a small pontoon houseboat to live on the river or lake when staying in town, wanting deeper knowledge of plant lore, gathering wild food plants and cultivating them into a garden site.
Working up a city-wide participatory project at reclaiming habitats, creating no-mows, making bee belts and pollinator paths of perpetually flowering 3 season native plantings.
Good food I can't say enough about. It makes all the difference and will shape and change how we grow and care for everything in the world.
But qualities like perseverance surrounded by idiocy. Uniqueness surrounded by conformity. An ability to see differently and believe in those possibilities and work to put them into the world.
Homesteads, even in towns, encircled by gardens, berries and orchards, bees, chickens and maybe a couple of hogs. Good food, good water and foraging. Dreams of trips to places unknown and hiking from one hot spring to another in Japan.
Yes, that but really considering the world and how to be in it with presence, humility, consideration and grace.