Monday, January 11, 2010

Family farms, a simple solution to complex environmental issues

SolveClimate's Max Ajl quotes, and then expands on, an assertion in the Food First! [PDF] report that family farms are good for the environment:

Sustainable, smallholder agriculture represents the best option for resolving the fourfold food, finance, fuel and climate crises.

Max's logic is straightforward and compelling. "Could resolving such huge, inter-laced problems be really so easy, so straightforward? ... It could," he concludes. We at Mellow Monk couldn't agree more.



Two of our tea grower-artisans. (Yes, they are sisters.)


—Mellow Monk


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Thursday, January 07, 2010

The green, mellow island

Located at the southern end of the Izu archipelago, Aogashima ("Green Island") is one of Japan's most remote inhabited islands. The fewer than 150 residents are watched over by a lone policeman, whose duties include welcoming—with a salute—the daily helicopter that begins its trip from the island chain's northern end.





The island administratively belongs to Tokyo, but life there is about as far removed from Tokyo as can be—and the islanders wouldn't have it any other way. Many of them have cellphones, but one mother is proud that her young children don't have one. "It's safe here, so they don't need one," she explains.


In addition to cellphones, the locals also have Internet access, allowing them to sell their wares directly to consumers. The most famous of them is potato shochu.


What keeps these people from leaving their island? A big reason is a sense of obligation to their ancestors. In 1785, a volcanic eruption forced the islanders to evacuate to Hachijo Island. Thirty-nine years later, a noble named Jiro Sasaki rallied his fellow Aogashima islanders and organized a move back to their beloved island. Even today, Sasaki is revered as the "Moses of Aogashima," and residents consider themselves his descendants and stewards of his legacy.



The volcano today.


"We wouldn't be here if it weren't for our ancestors," said two teenaged brothers. "They worked hard to protect this island, and that's why we have to, as well."


When asked why she stayed, the 86-year-old mother of a shochu distiller answered: "In the old days, life here was so difficult, and my parents went through a lot of hardship. That's why I have to continue [this way of life]."


[Source: Sankei]


Such words embody a spirit that is widespread in Japan—a sense of obligation to their land. This feeling of responsibility is strong among the country's farmers, too.


If you have a Google account, you can check out these pictures of a traveler who was stranded on Aogashima when rough seas stopped the ferry traffic for consecutive days.



I only half-seriously put this in the "sights to see in Japan" category, but if anyone ever does get to Aogashima, or has been there, I would love to hear about it.


—Mellow Monk


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Friday, December 18, 2009

Japan tea trip videos in high resolution and subtitled

I never tire of revisiting the spectacular scenery and the warm, wonderful people I encountered during the filming of "Kyushu, Where Japan's Green Tea Grows."


So posting the re-subtitled first and second segments to Vimeo was a more than adequate excuse to watch them again.


So let us brew up a hot, soothing cup of green tea, sit back, and enjoy the people and places together.








—Mellow Monk


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Thursday, October 15, 2009

Japan’s hip new generation of family farmers

In the Japanese countryside, parents often lament about grown children who balk at taking over the family farm, turning away from what they see as a lifestyle defined by the dreaded "three K's"—kitsui, kitanai, and kiken (demanding, dirty, and dangerous).


But no longer: A new generation of young farmers is striving to preserve the traditional family farm by revamping farm life so that the three K's now stand for kakko yokute, kando ga atte, and kasegeru—cool, exciting, and profitable.


Part of the transformation lies in taking a different approach to farm management. But like all such transformations, a big part is simply taking a different attitude.


And besides, who wouldn't want to work in an environment like this:



A screen capture from one of our "Stringing Tea" documentary videos.


—Mellow Monk


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Monday, September 07, 2009

Tuscan family farm also practices "agriturismi"

A working family farm in the countryside of Tuscany, Italy, offers lodgers the full farming experience—including the amazing food.



The courtyard at Fattoria Lavacchio.


—Mellow Monk


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Sunday, August 30, 2009

Another donation to Kiva

Mellow Monk just made its second microloan through Kiva, this time for Peruvian dairy farmers and cheese makers Gaudencio and Hilda, who are going to use the funding to buy fertilizer and feed.


You too can join the Mellow Monk lending team to support this most worthy cause.


Learn more about how Kiva.org works here.



Getting milk to make some of their famous cheese.


—Mellow Monk


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Friday, August 28, 2009

A weed leads a family farm to rebirth

Marty Travis bought back the family farm piece by piece. Soon after, a nearby cousin asked his help in clearing some land overgrown with wild ramps. Most folks considered the plant—also known as wild leeks—a troublesome weed, but today Marty is selling ramps and other offbeat crops to chefs all over the country.


Talk about turning lemons into lemonade.



Harvesting squash blossoms at Spence Farm.


—Mellow Monk


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Sunday, August 23, 2009

Sustainable food goes mainstream

Wow, even Time magazine is calling for a lot more sustainable farming:

Sustainable food has an élitist reputation, but each of us depends on the soil, animals and plants — and as every farmer knows, if you don't take care of your land, it can't take care of you.

Just one hint for the editors of Time: using an accent mark in élitist comes off as elitist.



A mouth-watering burger like this made from sustainably produced meat, grain, and vegetables is not only better for the land but better for you, too—and still just as mouth-wateringly tasty.


—Mellow Monk


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Saturday, August 22, 2009

Family-run dairy farms in dire straits

Mellow Monk supports family-based agriculture by importing green tea only from 100% family-owned and -operated artisan tea farms, so it doesn't exactly make our day to read stories like this:

After six generations on the same 400 acres of rolling pastures, lush fields, and forested hillsides tucked up close to the Canadian border in Vermont’s remote Northeast Kingdom, the Borlands were no longer a farm family. . . . A fit, vigorous 62-year-old, Borland could have kept working. . . . But the dismal prices that dairy farmers are receiving for their milk forced the Borlands to sell. . . . Prices paid to farmers per hundredweight (about 12 gallons) have fallen from nearly $20 a year ago to less than $11 in June. . . . Meanwhile, the price you and I pay for milk in the grocery store has stayed about the same. Someone is clearly pocketing the difference. Perhaps that explains why profits at Dean Foods—the nation’s largest processor and shipper of dairy products, with more than 50 regional brands—have skyrocketed.

It's always the little guy that takes the worst hit in times like these, isn't it.


—Mellow Monk


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Wednesday, August 19, 2009

Beautiful sisters

The Japanese word for today is bijin shimai (美人姉妹)—beautiful sisters.


As an example, here are the Nagata Sisters. Miho, on the left, and her husband own, work, and run the Nagata Chaen (Tea Plantation). They are good enough to share their wonderful tamaryokucha-style green tea (guricha) with Mellow Monk.


Thanks so much, ladies!



Cheers!


—Mellow Monk


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Tuesday, July 21, 2009

Favorite places in Japan

Shane Sakata's list of favorite places in Japan includes Yakushima, which I visited on a tea-buying trip.



An independent tea estate on Yakushima Island.


—Mellow Monk


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Saturday, May 23, 2009

The lessons of Japan's rural woodland villages

Satyoyama isn't a specific place; it's a generic term for Japan's rural woodland farming villages.


Anne McDonald has been studying these villages for decades and has been working to promote to the rest of the world the ecological lessons we can learn from them.





—Mellow Monk


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Monday, May 18, 2009

Mellow Monk's Tea-Buying Trip to Japan, Part 2

This is the latest in a series of photo, text, and video posts about my most recent tea-buying trip to Japan, which was documented by a film crew from Europe's Arte Network for its "360° Geo" TV series.





—Mellow Monk


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Friday, May 08, 2009

New pics from my tea-buying trip filmed for European TV

I just uploaded some new photos from my tea-buying trip to Aso and other parts of Kyushu.


I was accompanied by a film crew who documented my trip for an episode of Arte.tv's documentary series "360° Geo."


(In fact, the photos I just uploaded were taken by Chris, the cameraman. You can really see his cameraman's sense of composition in these photographs.)



Manuel, the sound engineer, uses a phrase book to communicate with a local gentleman during a lull in the filming at Aso Shrine.


I wrote about my adventures as a tea-buyer/film crew member in a series of posts titled "Stringing Tea."


"Stringing," by the way, is a reference to what my job was as part of the film crew—a stringer, who is a driver, interpreter, interviewer, travel agent, luggage carrier, and all-around gofer all rolled into one.


It was a tough gig, but as someone said, it's a long way to the top if you want to rock 'n' roll.



A Shinto priest at Aso Shrine blesses a young family's new car.


—Mellow Monk


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Thursday, March 26, 2009

Mellow Monk supports Kiva.org

Kiva.org is a great concept and a great organization: Through it, ordinary folks like you and I can extend microloans directly to independent farmers and other entrepreneurs anywhere in the world.


Mellow Monk has chosen to support a tough gal in Tajikistan named Nigora Masaidova.


It is all part of our mission to promote family farms—just like our growers—wherever their farms may be located.


And if you want to join our lending team, then by all means please click here.



Say hi to Ms. Nigora Masaidova.


—Mellow Monk


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Saturday, November 22, 2008

Movies of the Aso Valley

Here are a couple of short videos of the Aso Valley (where yours truly's tea is grown), both with and without the unkai ("sea of clouds").








—Mellow Monk


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Thursday, November 06, 2008

Photos of Aso, Japan

Our green tea is grown in the pristine environment of Japan's Aso region, a valley centered around the majestic Mt. Aso volcano.


Here, for your green tea break, are three images that capture the area's natural beauty (click on each to see the larger version):











—Mellow Monk


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Sunday, December 30, 2007

In a hotter Japan, finding ways to save the rice crop

Scientist in Japan are working to prevent rising temperatures from affecting the country's rice crop.



A rice field in Aso, with a fog-enshrouded Mt. Aso in the background. (Photo taken by yours truly. See more of my recent Aso photos here.)


—Mellow Monk


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Friday, July 30, 2004

Pictures of a Mellow Monk grower's '04 tea harvest

Here are photos of one of Mellow Monk's growers harvesting this year's crop of tea. Our friends at the Nagata chaen (tea farm), located in Aso, Japan, took these and sent them to us on a CD-ROM along with our most recent green tea shipment.








As you can see, tea growers in today's Japan don't pick the tea by hand—not unless they're growing ultra-premium tea that would cost an arm and a leg. Besides, hand-picking doesn't enhance the flavor anyway. In Japan, hand-picking is a marketing ploy; in a low-wage country, it's because human labor is cheaper than using machines.


What makes a good green tea are the right climate and soil, a good-quality variety of tea plant, proper care during the growing season and the dormant season, how promptly after harvest the tea is processed (the longer it sits around, the more oxidation occurs), how the tea is processed, and how the tea is stored before being shipped out.


For instance, at the Nagata Chaen, the Nagata family harvests on a given day only as much as they can process at the end of the day, so that none of the "raw" tea leaves sit in storage overnight. That's what assures a fresh, earthy taste in the tea, and what protects the disease-fighting antioxidants from oxidation, which begins as soon as the leaves are picked.


We'll talk about the other tea-quality factors over the coming days. Stay tuned!

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