fábulas sustentáveis

The stage time. Time that does not stop. Between countires, days and seasons. Flying again and again. Finding the time for me and for the others.

I usually talk about cod with other people when I speak about my work, both in Portugal and in Sweden. Even very far way, and with different cultural habits, in both places cod is the most appreciated fish. Now days there is a new fact for the discussion "should we eat or not cod?": cod stock from Norway is in the best shape than ever. And it is MSC certified. Are consumers aware about that? I'm not sure. Especially in Portugal, where most of the people do not even know about the cod collapse. A Swedish blogger went to an event about fish from Norway in this  restaurant , that sells fresh fish, and he have made his decision: I know it's fresh cod from sustainable stocks, but I do not know how to find it in the store. And I think it has the higher climate emissions and that bottom trawling destroys seabed so I still avoid it. To track the sustainability of the fish sold, they give information about the country on the menu. But during the eve

A very important question. But a very difficult answer. To read this make my PhD work day worthwhile: What it means to live well is always going to be a subject for debate. But several things are clear at the outset. Firstly, it is nonsense to suppose that people can flourish without food, clothing and shelter. Sustainable living must deliver the material provisions necessary for a reasonable level of nutrition and physiological health.  But equally it is clear that material needs do not exhaust our appetite for material goods. Much of what we mean by living well can be characterised as social and psychological - rather than material - in nature. Once material needs are met, people's ability to flourish depends on their "ability to give and receive love, to enjoy the respect of [their] peers, to contribute useful work, and to have a sense of belonging and trust in the community"  (Jackson, 2009). I love this man, Tim Jackson. It is never too much to remi

It has been honey aroma at home. It takes a lot of work to prepare the beehives. The bees are now sleeping until they wake up in the next spring. They go around and pollinate flowers and trees. Because of their activity, next season will be fruitful. They gathered the pollen and produce the sweetest wild food: honey! With the honey residues it's possible to do wax, which can be used to do cosmetics, treat wood, or make candles. Hens still don't give eggs. Maybe because is getting more cold and dark. They are always around searching for something... ...must be food!? There is not so much left to do in  FarmVille . I'm done! It starts to be too cold and dark. I need more life, be with people, finish things, see colours, do noise :) It was important to share my life.* Some moments felt as a fairytale... ...others were just mindfulness. * Tack tack S. och N. och grannar! 

...in Brazilian. Portugueses garantem que têm a melhor sardinha do mundo!  Com uma viúva de pescador, o Globo Repórter vai descobrir se a sardinha portuguesa é mesmo tão especial.  A sardinha vai ser feita à moda de Nazaré.