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The feedback Troy provides is like headwind. The teaching, support, and encouragement he offers is outstanding. He has an enormous knowledge of nature writing craft. In assisting me with a lyrical essay, he not only helped to define and articulate what I was laboring to create, but he helped me discover resources I never could have found on my own, and he prescribed enlightening exercises to support me in moving my essay forward. Troy also includes plenty of livening praise and validating encouragement. He understands that this is as essential to the learning process as craft knowledge.
Tricia D. Wagner, Author of Where Fish Can Breathe
What Harvey is saying is that as the diversity of the natural landscape on schoolyards increases, there’s an increase in children’s appreciation of experiences in the natural world. These changes in environmental attitudes provide the affective basis for stewardship behavior–for acting in ways that improve the quality of the environment.
David Sobel, from Place-Based Education: Connecting Classrooms & Communities
We might be currently limited in our ability to culinary travel but that doesn’t mean we can’t still draw from the wonderful gift of the culinary imagination.
To pause and reassess deep priorities would be one way to describe the fascinating ‘production’ of Emergence online magazine which, like its namesake, is all about tracking the emerging edge of eco-spiritual trends by retraining ourselves to experience deep culture in all of its best roots and offering daily ways to expand its community.
The notebook style cover barely indicates what’s in store for the rest of this ‘catch-all’ cookbook, but by the first few pages you get the sense that this is going to be fun.
If zealously seeking the cross cultural roots of mole’ in the back jungles of Mexican Oaxaca was the essence of Rene Redzepi’s first stage of his road-tripping quest for culinary reinvention, then the next few chapters Gordinier dedicates to answering the question ‘how will the Noma chef apply this newfound insight to his own restaurant in his own hometown of Copenhagen Denmark?’
