Kai Vaara

MA (Education, Sociology), organisation consultancy, nature entrepreneurship
Katajamäki (Juniper Hill), Siemenpuu foundation, Community Based Healing and Peacemaking, GEN-Finland, Foundation of Life Heritage – Ikikaiku


MA (Education, Sociology), organisation consultancy, nature entrepreneurship. I am also a bee-keeper, and a small-scale producer of green vegetable preserves (e.g. lacto-bacillus fermented wild plants).

For some years I have drafted an initiative about a network of healing gardens and gathering places (possibly connected also to traditional healing and sacred places) as a kind of on-land learning route from Northern Europe to India (and back) for volunteers, study groups and traveling teachers and “road men” from ritual types of traditions of peace makers etc. as a kind of “healing peace bridge” between North and South or West and East. This network could revive old and forgotten sacred places and arboretums etc. possibly to be respected again. And I have already in some connections discussed about this in BEN, Russian Ecovillage meeting, with some people in Global Forest Coalition (like Iran, Tadjikistan, Kirgystan etc.).

Healing Peace Bridge – between North and South or West and East

13.07.2018 and 14.07.2018 / 11:30 AM – 1 PM

– an on-land learning route for volunteers, working and study groups, traveling teachers, facilitators and ‘road men’ from peacemaking traditions etc. through healing gardens, sacred groves and ecovillages – to avoid polluting flights and to create a peace promoting cultural bridge connected to sustainable ways of life – to connect West and East to our common roots This is an initiative for discussion of an on-land learning route between Northern Europe and India based on healing gardens and gathering places. This network would form a kind of “healing peace bridge” between West and East – between rivalry of ownership of natural resources with tensions, conflicts and even wars, and between Christianity, Islam, Hinduism, Buddhism and also older roots. Healing begins by opening up to own and common roots. This network could revive local communities with old and forgotten healing and sacred places, healing gardens and arboretums etc. possibly to be respected again and possibly supporting and initiating conscious communities around them too. In this global atmosphere connected to climate change there is a great need for commonly available ‘breathing and rethinking holes’ or ‘sources of strength’ manifesting the need of sound life and thus shaping also a ‘pilgrimage rout’ of healing and perhaps also conciliation of historical traumas. We can discuss about the basic idea and it’s formulation as well as about the possible cooperative partners in each of the countries. Furher, in case this would raise some interest, we could figure out an appeal, a search for possible cooperative partners and places and create a web site. And also for financial support a project description could be outlined including basic meetings for people of respective countries, and a preliminary tour at least in some of the countries.

EXPO: Fermenting wild edible plants

12.07.2018 / 11:30 AM  – 1 PM

Wild edible plants are usually defined as weeds to get rid off. Nevertheless, our future might depend on them as well as on mushrooms living mostly underground and connecting the trees with mutual nourishment and information. Fermenting them is an opportunity for long time preservation as well as for health of the body and also of the mind.

Fermenting wild plants and mushrooms for food is a good way for maintaining and strengthening the biodiversity of the ecosystem in our guts, and thus promoting also production of immune system and nerves, including brain. Growing often on unfertilized soil they respond to the ‘paleolitic’ needs of our body.

Fermented with lacto bacillus bacterias wild vegetables are easily solutable in the digestion and thus also easily releasing the nutritional values of the different plants for the body and mind. Also this type of pre-digested food – althoug acid but still easily solutable – has not an acidifying impact in body but on the contrary it is raising alkalinity with many good health promoting impacts.

The lactobacillius fermentation – like e.g. with sauerkraut – can also be used for preserving and conservation of food for longer times. Accoring to my experiences well closed cans of wild vegetables have been usable, maybe still better in taste, after 3-4 years preservation.

Our future depends on living earth, not on fossile fuels or industrially processed minerals. The living greenish earth is our real community. Sustainable communities serve this greenish life. Sustainable communities of multiple types of beings create this greenish life. This living earth community is waiting for you for serving you and sharing the life with you already in your back yard or in the nearest park side.

In this workshop we will study the simple method of lacto bacillus fermentation which can be done practically with any kind of organic materials. Thus imagination of different combinations is very free. I will describe how I’ve done fermentation during the growing season from April to November, and usage of garden vegetables and top parts of root vegetables from cellar or shop can expand this art to all year long habit. From preparation to use they are good to be kept in cellar at least about three months so that the taste is ripened.

I will describe my mixtures from different seasons, and usage of the most common and easily accessable wild plants and vegetables as paste on bread or side dish combined with different types of food. Also birch sap can be fermented for a tasty drink for hot sunny days and sauna drink as it is very refreshing.

As the fermentation process is unaerobic it will take place under ear connection, and some amount of water can be added. Consequently, if you do not want to use quite wet endproduct, you can seal some of the liquid off. This liquid again is a health drink, a seed for new fermentation processes, a source for salad dressings, or you can use it as starter for sourdrough bread too.

I mainly use following plants in my mixtures:
willowherb, cicely, goutweed, dandelion, common hogweed, cow parsley, angeliga(s), plantain, birch, spruce, pine, different berries, apple and other fruits, and also some garden plants and herbs with which the taste can be flavoured. Also tomato ketchup is originally a fermented product, and with good spices fermented tomato sauce is excellent.

Welcome to my workshop!


GEN Europe
GEN Estonia


Ave Oit
(+372) 5649 9199


Mariana França


Mari Palgi


Kaie Kotov
(+372) 5690 6231

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