The Untergunther SS (or South Section), specialised in cleaning remote spots of unseen cultural heritage in and around Montpellier
or: Schmuttzfritz, GanzUnterGunther.
Saturday, 23 May 2009
Paris by train
The only thing I can remember from my train journey, is that the map of France with train lines indicated looked like a disembodied eye with red veins coming from the pupil.
Mother Earth Food
What we need: a restaurant that serves food that is not simply healthy for us, but healthy for the whole planet. Eating there should have the least negative impact on our ecosystem, er even be beneficial.
This would include:
- a team of scientists/ecologists/etc (ideally a non-profit group with a personal interest in sustainable development) will decide on what types of ingredients will be used, depending on the season, health benefits and ecological considerations.
-Weighing the gain of biological food against the negative ecological impact of importing it from too far away. Privileging and encouraging local biological food over imports. If this choice is difficult for two equivalent products, leave the criteria of choice to the customer.
- Use seasonal food; of course this includes a reduced choice at times, but this 'sacrifice' will do us good.
- Non-vegetarian. However, provide a wide choice of vegetarian dishes and use as little meat as possible. If meet, then as 'ethical' as possible (free-range biologically fed animals), as sustainable as possible (only use fish that are not threatened by overfishing, prioritise fish from fish farms) and smaller-than-usual portions.
- encourage doggy-bags.
- provide print-outs with seasonal food choices applied in the restaurant (so that you can do it at home too)
- include a sprouts-'laboratory' with innovative sprouts.
- optionally, there could be cleansing diets (with a take home possibility) in special weeks.
- Include a small supplement (say 0.5 EUR) which will be donated to one of several official humanitarian or ecological organisations (Green Peace, MSF...). The choice of which organisation will profit from the donation will be made by the guest!
- annexes may include: libraries, conferences, expositions
- a children's yoga class
This would include:
- a team of scientists/ecologists/etc (ideally a non-profit group with a personal interest in sustainable development) will decide on what types of ingredients will be used, depending on the season, health benefits and ecological considerations.
-Weighing the gain of biological food against the negative ecological impact of importing it from too far away. Privileging and encouraging local biological food over imports. If this choice is difficult for two equivalent products, leave the criteria of choice to the customer.
- Use seasonal food; of course this includes a reduced choice at times, but this 'sacrifice' will do us good.
- Non-vegetarian. However, provide a wide choice of vegetarian dishes and use as little meat as possible. If meet, then as 'ethical' as possible (free-range biologically fed animals), as sustainable as possible (only use fish that are not threatened by overfishing, prioritise fish from fish farms) and smaller-than-usual portions.
- encourage doggy-bags.
- provide print-outs with seasonal food choices applied in the restaurant (so that you can do it at home too)
- include a sprouts-'laboratory' with innovative sprouts.
- optionally, there could be cleansing diets (with a take home possibility) in special weeks.
- Include a small supplement (say 0.5 EUR) which will be donated to one of several official humanitarian or ecological organisations (Green Peace, MSF...). The choice of which organisation will profit from the donation will be made by the guest!
- annexes may include: libraries, conferences, expositions
- a children's yoga class
Sunday, 17 May 2009
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