Could the kitchen table be the saviour of the modern world?
Date: Friday, September 25th, 2009
Time: 7:00pm-9:00pm
Location: Sustainability Center, 141 Bolinas Rd in Fairfax
The humble kitchen table—where people share stories, dissect everyday life and use plain language—could be the most powerful way to discover a sustainable future for the world, according to a new book by Canadian-born Dr Wendy Sarkissian and a group of Australian and Canadian community engagement practitioners.
In her lecture, Wendy Sarkissian takes a hard look at current community engagement processes in Canada, Australia, the USA and elsewhere. She finds them failing to meet the challenges posed by sustainability in our cities and towns. Wendy inspires us to use more targeted and tested methods based on leading practice principles that build community confidence and capacity and open the door to true community engagement: methods that help local people understand the dimensions and pitfalls of sustainability and build hope and confidence for the future.
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About Dr Wendy Sarkissian:
Wendy Sarkissian is one of the world’s leading specialists in community engagement and planning.
And she lives as she speaks—in a Permaculture community in Nimbin in northern New South Wales, Australia. Wendy holds a PhD in environmental ethics, has taught in schools of planning, landscape architecture and architecture and co-authored several award-winning books. As a consultant and researcher focusing on sustainability and community engagement, she has pioneered innovative planning and development approaches, earning forty professional awards.
Her co-authors on this book are Vancouverite Nancy Hofer and Australians Yollana Shore, Steph Vajda and Cathy Wilkinson. Kitchen Table Sustainability: Practical recipes for community engagement with sustainability is published by Earthscan, London and is available from:
- www.kitchentablesustainability.com
- www.earthscan.co.uk
- amazon.com and good booksellers everywhere.
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When Ray Martin opened the Scoop in 2001, he was the first Bay Area entrepreneur to sell organic ice cream flavored with sustainably sourced and local ingredients, such as on organic ice cream base from Straus organic creamery in Marshall, strawberries from Russ Sartori's farm in Tomales, raspberries from Mt. Barnabe Farms in San Geronimo, lavender and honey grown in West Marin. Fairfax Scoop has gone on to become one of Marin's hottest destinations for ice cream served in cookie-like, waffled cones and cups made fresh, on the premises, also from organic ingredients. A dozen flavors are served at any time; these always include one soy ice cream and one sorbet.
