Spring Clean Your Life!

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From Viagra to Kombucha – the rise of the artisanal economy

The artisanal economy rises from the ashes of the old – I like this idea of a Culinary Incubator – Don’t you?

Three well-known tenants have already signed leases on production space.

Three well-known tenants have already signed leases on production space.Photo: Chris Hondros/Getty Images

Good-bye, Viagra; hello, kombucha: The old Pfizer plant on Flushing Avenue will soon become a booming culinary production facility. In fact, Grub Street has learned that Kombucha BrooklynBrooklyn Soda Works, and Steve’s Ice Cream have already signed the leases and taken up shop.

The eight-story, 660,000-square-foot Williamsburg plant was originally eighty-sixed in 2008. Acumen Capital Partners — a real estate investment firm whose other projects includes the Brooklyn Grange — took the property over last year. The building’s unique (FDA-approved) facilities are ideal for food production. For example, KBBK will be able to brew tea and store live cultures for its kombucha at a specific, controlled range of temperatures.

The plan has at least one well-known supporter, Brooklyn borough president Marty Markowitz. His office e-mailed the following statement to us:

Losing Pfizer was a big blow to Brooklyn but I was determined to make sure that this building continued to provide high quality jobs to Brooklynites. I want to commend Acumen Partners for their commitment and creativity and for bringing in great companies like Kombucha Brooklyn, Brooklyn Soda Works and others. Like Pfizer, these companies are starting small, but one day they may be as big or even bigger than Pfizer and they will never turn their back on their place of birth, Brooklyn, U.S.A.

Between this and the just-announced 3rd Ward culinary incubator, Brooklyn’s powers-that-be are doing quite a bit to support the borough’s thriving food scene.

To be an artisan is to be truly human

We are designed to be artisans not “workers”. To make things makes us truly human and happy – don’t believe me? Read this

We live in a society enamored by passive entertainment and increasingly invested in the virtual experience. Fewer of us have jobs that show us the tangible results of our efforts. Rarer still are full claim on a project or creative license in our work. It leaves a gap, I think, in how we live – in how we exercise the innate physical and creative abilities that make us human.

Although we tend to think of our pre-Neolithic ancestors as living a life stuck in the dirt with no sense of the arts or any other “refinement,” we’re far off course in that assumption. Artistry is indeed an anthropological indicator of modern behavior, but evidence of these inclinations date back tens of thousands of years before the Agricultural Revolution. Our Paleolithic ancestors were creating jewelry from eggshells and bone fragments. They were sewing clothes with animal sinew. They formed vessels and wove baskets. They created paints and dyes. They chiseled spear heads from metal so brittle few of us can even imagine the deftness required. They meticulously whittled shafts for the most aerodynamic, accurate spears. They designed vast stretches of nuanced cave art.

As anthropologists suggest, these inclinations toward craft and artistry were selected for. They increased the survival chances of individuals and their communities. A skilled spear maker added obvious value. Yet those who could design jewelry or other adornment introduced “material metaphors” and “social technologies” that enhanced kinship relationships and community identity as well as expanded the terms of inter-band negotiation.

Artistry then was usable if not practical. Today, Western society has largely segregated art to an aesthetic corner. It may represent life but doesn’t intersect much with it. However, individuals still practice crafts handed down to them by family or community members. Likewise, many traditional societies continue to pass down the art forms and crafts as “collective wisdom” that help define their distinctive cultures.

A recent study (PDF) conducted by the University of California Davis Center for Reducing Health Disparities recently highlighted “the link between traditional artistic practices and mental and physical health.” Although examining such an association isn’t a simple or clear cut task with the methods of standard research, interviews suggested traditional handicraft bears positive impact on measures like “interconnected mind-body awareness,” “spiritual and emotional growth; physical vigor; strengthening of personal and community identity; and mitigation of historical trauma” as well as therapeutic “distraction from illness” and “enhanced respect for elders.”

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Lunch & Learn Schedule Change

To accomodate some scheduling challenges, we will be hosting our regular Lunch & Learn session on TUESDAY, FEBRUARY 21, 2012 at noon instead of our regular Wednesday date.

The really great news is that now we are able to have Jen Campbell from Jen & Derek’s Organic Farm join us to talk about her experience and successes with the Community Supported Agriculture (CSA) business model.

Jen has a very interesting background and experience and is a very busy person operating the CSA and raising very young twin boys. Come and join us!

Artisanal Food Processing

On the day that Kelloggs buys Pringles for $2.7 billion - it nice to know that a new Artisanal Food Processing world is emerging.

Below is an excerpt from Adam Davidson’s latest New York Times Magazine column, “Don’t Mock the Artisanal-Pickle Makers“ Read all of Davidson’s Times Magazine columns here.

A couple of years ago, Chris Woehrle grew sick of corporate life and decided to become an artisanal food craftsman — any kind of artisanal food craftsman. “I spent a month making every item I could think of: kimchi, harissa, salsa, every kind of pickle imaginable, a bunch of different herb mustards,” says Woehrle, who worked for a music conglomerate. And every time, he quickly discovered, “there were eight companies already doing it well.”

This is because Woehrle lives in Brooklyn, ground zero of the artisanal-food universe, where competition is intense. Eventually, though, he and his partner stumbled upon a hole in the market: handcrafted, all-natural beef jerky. And so Kings County Jerky was born….

It’s tempting to look at craft businesses as simply a rejection of modern industrial capitalism. But the craft approach is actually something new — a happy refinement of the excesses of our industrial era…

As other countries move into mass production, the United States, even in the depths of economic doldrums, has a level of wealth that translates to fewer people willing to do dreary, assembly-line work at extremely low wages. More significant, we’re entering an era of hyperspecialization. Huge numbers of middle-class people are now able to make a living specializing in something they enjoy, including creating niche products for other middle-class people who have enough money to indulge in buying things like high-end beef jerky.

Read the full column here.

The Maker Economy – Where we all make what we need at Home – Including Energy

The term economics comes from the Ancient Greek οἰκονομία (oikonomia, ”management of a household, administration”) from οἶκος(oikos, ”house”) + νόμος (nomos, ”custom” or “law”), hence “rules of the house(hold)”.

The “Maker Economy” tales us back to this perspective – not only will we make things that we need at home but also we will make our energy.

It’s only a matter of time when much of our demand for electricity will be met locally and even at home – an entirely different approach to the high capital and centralized system we think is normal now.

Sites like this can help us now.

 

A Vision for a “Maker Economy” on PEI

I am part of a new national network called StartUp Canada that will launch in March. The objective if to create a powerful supportive national network that will help shift us from a bureaucratic to an entrepreneural culture.

I am the PEI blogger for this. I was asked to do a video about why I am involved and how I see things on PEI. Here it is.