Here in Tassie, the weather has become a bit more unpredictable; wet and windy with a sprinkling of snow. Yes, we are very nearly at the official end of winter.

The comfort food I have been indulging in has broadened my waistline. My evenings are still mostly spent in. I sleep long, but awaken refreshed.

But the odd springlike day has me thinking of upping my exercise and downing my alcohol and food consumption. I tend to crave more fresh greens and less the steamed ones. I start to dream of summer fruit. Not so much of the tropical fruits, but rather of cherries and berries, which will be plentiful in the Tasmanian summer.

I have been observing seasonal changes in my surroundings and wondering what it would be like if I mirrored these seasonal patterns in my own life.

If I lived seasonally, perhaps I wouldn’t be working every week. Perhaps sometimes I would work in the office or studio a number of days in a row and then break for a month to tend gardens and friendships. I probably wouldn’t adhere to a nine-to-five routine. Possibly, if I lived seasonally, I’d spend my winters somewhere warmer, returning each spring to Tasmania.

Here are links to a few websites that discuss seasonal living:

Living With The Seasons: What Are You Doing Right Now? A nice post about seasonal living, Ziggy ends by asking: “What would it look like if we all lived more seasonally? What would you be doing right now?”

James likes to get his gear off, and he also talks about living seasonally here: James’ Diary by James Strawbridge

Cooking seasonally: Naturally Simple Blog

Living in Season: slow time, seasonal celebrations, holidays This is a whole website devoted to seasons, and while I’m not really fond of the design, it features some interesting recipes and links (for example Nocino or Walnut Liqueur!)

If you have seasonal living experiences you have blogged about or would like to share, please email me enquiry[at]herenowcollective.com.au or post a comment on the blog.

Collaborative cooking ventures known as underground or secret supper clubs are a fairly  recent phenomenon. I am not sure if there are any in Australia.

You book online, and are sent a confirmation email with address. You dine with maybe six to twenty guests and, at the end, pay a contribution for your food and wine.

The meal is served in a private establishment, probably someone’s house, but what you eat is restaurant quality.

While I am sure the food and the experience for the guests is outstanding, it seem to me that the experience for the chefs is what prompted the movement in the first place.

From this article in the Atlantic:

But it’s my time in the kitchen that had stuck with me. I can’t imagine living with three roommates, let alone operating a business together to boot. And yet on Saturday I saw none of the shouting and contretemps that propel reality cooking shows and bedevil professional kitchens. Bonhomie may be amateurism’s greatest virtue.

The writer is excited by the casual and playful atmosphere that this form of collaborative cooking creates. Another article in the NY Times says:

They are not in it for the money or for Buddha Bar-size crowds; instead, they say, they are in it for the community and the creative freedom. It’s hard to imagine even the most adventurous legitimate restaurant encouraging customers to hack the hindquarters off a boar’s carcass. And underground restaurants have found their niche. Stringing together the farm-to-table movement and a bloggy kind of interactivity, they have gained a following among food lovers, mostly in their 20s and 30s, who have an opinion on local versus organic, prefer intimate and casual to grand and ceremonial, and are open to meeting people and building connections in new ways.

Wouldn’t this be most people’s preferred environment for creativity? Pat Kane, author of The Play Ethic, talks about work as play. He asks:

What would organisations be like which encouraged creativity, open-ended learning and experiment – the essence of play – as preferred characteristics for their employees or colleagues? What kinds of products, services and actions would these “players” generate?

Since reading his book a few years ago, I’ve been on the lookout for organisations who have the values of play as a foundation of their operation.

Underground supper clubs seem to be one example of this. People are interested in working in playful collaborative environments. If they can’t play in their workplaces, then they create their own spaces, in their own time, out of virtually nothing, for some serious after-hours fun.

Definition: That which is produced, brought forth, or yielded; product; yield; proceeds; result of labor, especially of agricultural labors.

My little camemberts

My Little Camemberts