Food Sovereignty & The Future Of Farming | Stephanie Wang
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- Опубліковано 27 чер 2024
- In this episode, we talk with Stephanie Wang; farmer, activist, and author. Stephanie specializes in growing Asian vegetables and creating transformed products such as kimchi on her farm Le Rizen in southern Quebec. Her passion for food sovereignty was sparked by her experiences with Via Campesina, a peasant rights organization, during her early 20s.
We take a deep dive into the perils of our current food and agriculture system, the challenges that both growers and consumers face, and we explore actionable solutions for achieving true food sovereignty for communities worldwide.
Stephanie’s book Asian Vegetables: www.lerizen.ca/asianvegetable...
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Breaking down how collective farming is working right now is a needed resource! Thanks for this great chat.
I’ve been growing Asian vegetables under JM’s guidance/framework for a small scale farm for 5 years. So happy to know you are interested in it. Asian vegetable is a big topics worth to dig deep. Also thank you for hosting Stephanie, this talk is so inspiring and very touching. I’m very touched. Thank you!
Just love the podcasts. All the guests talked , at some point, about books that influenced them. I would really love if a list of those books would be added so we could share their joy. Keep up this wonderful work you both do with this podcast.
This podcast is AMAZING!
Thanks for this wonderful podcast! I'm very involved in the Food Policy Network, so a lot of topics mentioned are very important I think. And I don't know if it was in this episode or another one, but sometimes it is just so important to hear that we are not alone in our work. It can be a bit lonely, I certainly had to leave friends behind who didn't understand my journey. So thanks for letting me feel connected again! ❤
Wow thank you so much for the feedback Miriam! It honestly means a lot to us to hear things like this, as of course that is our aspiration with these conversations. If we can be making people think about new ideas, feel inspired, and just feel connected; then we are accomplishing our mission! 💚 (Chris - MGI)
So my question is do you then have freedom to use the practice you want and do we then move to regulations? The hospital and the school are the right examples. They get paid to do what the government tells them to do. They are limited in their work by curriculum or patients they see. Would we end up be required amount to grow or what to grow?
Honestly a really inspiring farmer, happy you brought her on. Her experience across the world is crucial for us in north america to learn from. I am constantly referencing india's HUGE successes in recent years through permaculture models, lifting entire villages out of poverty through agriculture. Touching on farmer suicide as well, I respect you JM so much for talking about the mental health aspects of this job over the past few years. I know many young farmers getting in to this that are extremely passionate both agriculturally and politcally, and sometimes knowing so much is being done that limits the success of young farmers and that its not just a farming issue but a politics and legislation issue, it can really beat us down. Ignorance truly is bliss, so this knowledge of what is truly wrong in our food systems is often very daunting. These topics need to be talked about and I'm so thankful for this podcast, pretty much all of JM and the Market Garden Institutes work, as well as many others like Richard Perkins, Jesse Frost, and the many more powerful voices of reason that are inspiring this next generation of organic farmers. Keep up the good work, i have hope we can turn things around sooner than later!
Could I send you some squash seeds?
1:06:00 Would 'monocrop techs' be a more fitting title?
I just got on our 5ac land and I would love to start doing this. I have listened for many years to get to where we are now. I have big dreams just have to figure out how to while working until it makes sense to make the move full time farm
Land 5k/acre in rural USA, affordable.
I would really appreciate if you could do a video about the vegetables you can harvest from the end of spring up to the fall without having to replant it.
Malabar spinach, it likes temperature 20-35 Celsius. It has thick leave which never get old, so you can always pick leaves through spring to fall. We usually sauté it with ginger, sesame oil, goji berry in Taiwan. It tastes like soft tender spinach with thicker texture.
Are there land trusts in ontario for agricultural aims?
Her book at 55 dollars is quite expensive!
The years it takes to learn this information is priceless ❤