HOME

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Trying to stay informed and sane at the same time seems impossible. Just when I'd spent five days following the Iran protests (even started a Twitter account to do that), I watched a movie about how close our planet is to being utterly depleted. By us. At the Group of 8, China and India refuse to commit to a plan to reduce carbon emissions and lower the global temperature by two degrees. Remember who else refused to participate not too long ago? Oh yeah, there are other problems in the world too (stretching my neck side to side, right shoulder, then left). I don't mean to be harping on this being overwhelmed thing. It is what it is: a devastating, overwhelming planet.

Peter in Paris had told me it was to be June 5 - World Environment Day - when Yann Arthus-Bertrand (of the NGO GoodPlanet) would release his film HOME that had taken 18 months to shoot in 54 countries entirely from a helicopter and is completely copyright free and not-for-profit. I could have watched it then on my computer, or on TV, but I waited for it on my Netflix queue.




In the first few minutes the photography was gorgeous, but the pace felt plodding and the mystical Gaya music a tedious cliche. I started folding laundry, telling myself to stick with it, it was my duty. Then Glenn Close's voice and Arthus-Bertrand's saturated images slowed me down seductively, horrifyingly.




I left the pile of towels and took a seat. Don too sat down to watch and listen. As we watched we continuously paused the DVD to absorb what had just been said or shown, to lock eyes in stunned disbelief, or to discuss.

Synopsis

In 200,000 years on earth humanity has upset the balance of the planet, established by nearly four billion years of evolution. The price to pay is high, but it's too late to be a pessimist: humanity has barely ten years to reverse the trend, become aware of the full extent of its spoilation of the Earth's riches and change its patterns of consumption. By bringing us unique footage from over fifty countries, all seen from the air, by sharing with us his wonder and his concern, with this film Yann Arthus-Bertrand lays the foundation stone for the edifice that, together, we must rebuild.

The photography itself is extraordinary art. Entirely shot from a bird's eye view, some scenes appear artificial, such as the iceberg island in the top photo or the heart below.



Like me, you'll choose to watch this or not. But let me say, I thought it would be "preaching to the choir." I mean, I'm already convinced we have to change our carbon emitting and consumer driven ways. But this film puts visuals on the data, and it's chilling.

The movie HOME isn't just about eating sustainably and locally grown food, but it's one issue I can focus on. I am more convinced than ever to buy every morsel of food locally that I can. One protein source for us that uses land more efficiently than beef or pork (as for chicken, Don raises our own) : Michigan beans. Check out a big list of delicious-sounding recipes from the Michigan Bean Commission (which allows no GMOs, by the way). One of them is below, though I haven't tried it yet.

I was happy to learn from some post-HOME-movie digging that wild caught Pacific salmon is pretty much sustainable. I'm still not in love with having it shipped all the way from Alaska to my door in Michigan, but at least it's riding on a plane with a lot of other goods. I hope.

It's an overwhelming planet we live on. It has abilities to heal itself in ways we haven't discovered yet, almost miraculously with its dazzling Life. I hope it isn't too late for us human beans.

Navy Beans and Eggplant Curry


1 (16-ounce) can navy Beans, drained and rinsed
1 medium eggplant, peeled and cubed
1/2 teaspoon salt
1 tablespoon plus 2 teaspoons oil, divided
2 tablespoons curry powder
1 teaspoon cumin
2 cloves garlic, minced
1/4 teaspoon black pepper
3/4 cup vegetable stock
2 carrots, sliced
2 cups potatoes, diced
1 green bell pepper, sliced
2 cups onions, chopped
2 cups cauliflower florets
2 medium zucchini, sliced
2 cups tomatoes, peeled and chopped, reserving liquid
1/4 cup raisins
8 tablespoons plain lowfat yogurt

PREPARATION
Place eggplant cubes in a colander and sprinkle evenly with salt. Set aside for 30 minutes to dry. Heat 1 tablespoon oil in a large nonstick skillet. Add eggplant and cook, stirring often, for about 5 minutes. Remove eggplant from pan and set aside. Heat remaining oil in skillet and add curry, cumin, garlic, and pepper. Stir in stock, and cook for 2 minutes. Add carrots, potatoes, green pepper, onions, and cauliflower. Cover and simmer for 5 to 7 minutes. Return the eggplant to the pan and add beans, zucchini tomatoes, and raisins. Cover and simmer for 10 minutes. Serve with a dollop of yogurt.