From Food Governance to Spelt Muffins

Many people wrote me over the last month, upset that I did not  write more about what was happening at the Global Gathering for Women Pastoralists. I apologise for that but with limited internet access, limited time, sketchy power outlets, so much work and, quite frankly, so many cooler things to do, the writing took a back seat. I will be starting on the final report once the holidays are over and will be sure to post some reflections, especially as they relate to the election of the focal points to the Civil Society Mechanism.
In the mean time, back in Barcelona, and working to finish a report on food sovereignty and global governance, I came across this descriptive paragraph from the FAO Discussion Paper Towards Voluntary Guidelines on Responsible Governance of Tenure of Land and Other Natural Resources.

Governance is the process of governing. It is the way in which society is managed and how the competing priorities and interests of different groups are reconciled. It includes the formal institutions of government but also informal arrangements. Governance is concerned with the processes by which citizens participate in decision-making, how government is accountable to its citizens and how society obliges its members to observe its rules and laws. Governance comprises the mechanisms and processes for citizens and groups to articulate their interests, mediate their differences, and exercise their legal rights and obligations. It is the rules, institutions, and practices that sets limits and provides incentives for individuals, organizations and firms.

To this definition we can also add the rules and practices that set limits and incentive for governments.

Now since it is so chilly and festive, I find myself dedicated a lot of time to baking and cooking and planning and food shopping and repeat.  Friday night was sugar cookies, Saturday night, gingerbread party, today, spelt muffins with pear and ginger. First batch is out of the oven and cooling as I write this. Reports from the kitchen are that they are delicious.
Here is the recipe:
Over to 175ºF

  • Beat 4 eggs

Mix in

  • 1 cup olive oil

    Pear and Ginger Spelt Muffins

  • 1 cup brown sugar
  • 1 tablespoon Vanilla
  • 1/2 cup flax seeds (whole)
  • 2 pears, peeled, cored and diced

In a separate bowl mix:

  • 2 tablespoon Baking Power
  • 1 tea spoon salt
  • 2 tablespoons ground ginger
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground clove

Add dry ingredients to the wet. Careful not to over mix
Grease muffin pan
Load into muffin pan
Bake for around 25 minutes (use your own judgement here)
Take out and let cool!

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