Category: alternative economics

Comas

To be an ecological society we have to stop the whole habit of living despite nature. We must take our pleasure and inspiration in seasonality and ecological particularity.

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Lech Wałȩsa and craft labor

His explanation of his strategic capacities is “I am an electrician.” This reminds me of Matthew Crawford’s painstaking work on the “cognitive riches” of trade labour. (Summary here.) Crawford’s point is that trade work is satisfying. Wałȩsa’s point is that it is also a form of analytic training.

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Mehl Stübchen Berlin

The Mehl Stübchen is a flour factory which creates flours for many specific uses. They sell to home bakers, rather than to businesses, providing advice

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The Home Project, Berlin

Walking through Kreutzberg/Neukölin I was drawn to another minimalist window display of an unlit store in a residential street. Like most entrepreneurs of shops with

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Sunshine, my beloved

There’s a tiny chill in the air in Neukölln  where my friend deposits me for the best burger in Berlin, Schillerburger.  I can’t get past

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Markthalle Neun

In a less gentrified yet part of Kreutzberg is this market described by my favourite local food blogger as “the most interesting food in Berlin”.

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Leather Workshop, Dresden

The Neustadt neighborhood of Dresden, which was rebuilt by artists after the reunification of Germany, has quite a few artisan manufacturers, including shoes and clothes

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“To hell with the market” …. visit to my hero F.E. Trainer’s sustainable world

“Composting and growing carrots is a nice start, but we need to get rid of the growth economy, make the global economic system work to meet needs, and replace capitalism with a different economic system that works for people. Most Green people are stuck at the level of compost heaps, which don’t have a chance of saving us. We don’t want to be a society full of compost heaps heading for disaster. Growing carrots locally is just the first step to changing the economy.”

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RootStock: natural wine pairing for local food movement

“People see eggs and they ask ‘are these barn raised or free range raised?’ ‘Are they organic or not?’ It baffles me that wine is not the same. Where did it come from? How was it grown? Is it organic? People should be interested in the process and provenance of wine, the same way they are with food.”

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The Integrity Economy

I don’t usually eat meusli, but my body targeted its cravings that way last week, and I follow. I found a beautiful one, and expensive,

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Wendy Neale, Maker

Interview by Tara Robertson in World Sweet World Issue #07 Original here: World Sweet World: Issue #07 67 STORY TIME: WENDY NEALE: MAKER She is

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