Farm Party: Showcasing Traditional Food and Sustainability

On November 24th, Mulme Healing Farm had a farm party for town guest and people interested in organic food and sustainable skills. We had a variety of visitors which included farmers, teachers, foreign English teachers, and government officials, office workers, friends, family.

Here are the highlights.

Yang Hejern, introduced the reason for this event which highlights sustainability. Before the program began, the farm manager introduced friction fire, or fire without any matches or a lighter. This type of skill is necessary in a gasoline shortage.

The children were particularly impressed with how such a small piece of ember was placed in ball of whiskered bark and blown into flames. 

Yang Hejern, then introduced musical guests and a band. We were impressed by the level of skill from the guitar players and their song writing.

Meanwhile the guests drank herbal Makeoli that was made by a friend of the farm and served warm in big 5 gallon containers.

After the guests, we listened to a traditional korean drum ceremony.

The finished rice cakes colored with powdered orange peel sitting along side the herbal rice wine brought by an
associate of the farm.
 

Entertained, our guests, roughly 40 people, went into the dining area to prepare rice cakes. We provided them with wooden molds and orange peel powder to shape their rice cakes.

Meanwhile our Pork and Seaweed soup was being prepared by Yang's family as well as traditional Jeju Buckwheat cakes. The cakes represent a time when Jeju people only could eat buckwheat, since rice does not grow here. This was as far back as 20 years ago. Buckwheat was introduced to Jeju by the Mongollian Army to poison the islanders, but the Jeju Islanders found that by eating it with radishes they neutralized the anti-nutrients in the buckwheat.

All of the food this evening was local and organic and it was served with love.

After making the rice cakes, soup was on and people were served big bowls of nourishing. The Pork and Seaweed soup provided nourishment and was something that many Jeju Islander's could only have occasionally.

We sacrificed one of our pig co-workers the day before and made a traditional pork and seaweed soup. The pig fed over 40 people that night. It was organic and a happy pig and all parts were used. It was a very nourishing soup for these reasons but mostly due to the bone marrow in the soup and all the nourishing materials in it.

Greg