Designing a Sustainable Life

Cheryl and Roland Magyar
Jan 15 · 5 min read

As I settle down to write these words (first on paper, to better streamline the use of our insofar single laptop shared among the three of us in the family), I am happily (if not greedily) munching on the leftovers of last night’s dinner platter filled with freshly extracted walnut kernels, from our own foraging in and around the village last year, and aged pork leg slices. It would only be better if the meat slices were already cut from our future free-range mangalica [‘ mʌŋɡʌlitsʌ] pigs’ legs.

The same thing has various names around the world, from füstölt sonka (Hungarian), șuncă afumată (Romanian), jambon (French) or the most commonly known prosciutto (Italian), but these bites happen to be carved from jamón (Spanish), in celebration of the world-renowned Spanish take on the delicacy. Drier or more succulent parts vary, yet they are equally mouthwatering for the initiated. We chose and will, in the future, continue to choose the different forms of aged meats as quality, high-protein-content and long lasting-calories raw food snack options, that would beat any sweet indulgences, any day.

And this makes me think that miraculous thoughts and emotions, awe-inspiring connections and conversations can be conceived and delivered not by drinks at a loud bar, but over nutritious, flavorful and satiating food at a congenial table surrounded by friends and good company.

It seems as though the whole world could be changed while being inspired by hearty meals, if only every one of us came to the table with deep care and respect — for food, for each other and for each other’s food.

More and more of us, in modern times, experience how food can be a divider, however food unites too, it has proven its capability to do so for countless millennia. In fact, food can powerfully and effectively connect past with future. It is only a matter of choosing wisely from nature’s offerings. And that wisdom comes from our intuition overarching all lifetimes, extracting the essential lessons of each and applying them all at once to any particular geographic locale. An “okos akasha”, if I may use my Hungarian for a pun, okos meaning clever in my mother tongue.

What the food wisdom translates into for me, and how it connects to sustainability, is that wherever one lives on Earth, whether by choice or other circumstances, one should take into account all safely edible organisms growing in the particular smaller geographic region, however use only those for (self-)nourishment, that have provenly been native there for at least the longest extent of the last climatic Earth-history period affecting the region, but possibly the second to last greater period too.

This way one can insure the highest energetic vibration of the food item to be transferred over to those consuming it locally; the highest degree of harmony can be achieved between food and consumer in the same locale, by following this principle.

All other food item organisms, namely those introduced by humans, intentionally or involuntarily, no matter how many millennia ago, are to be ignored. Of course, one has to honor the endangered species list pertaining to the region and only consider incorporating species from the list into the diet, if the safe self-regeneration of the beings, at least at population scale, is achievable and already sustained.One such species in our locale in northern Romania (Central Europe) is the European bison, this proud member of the native megafauna, that has nearly gone extinct and, due to invested international efforts, it can enjoy a slow come-back at present.

At ForestCreekMeadows, our feel-and-do-tank of three, we are currently working on the prototype, so to speak, of just such a food provision model, which furthermore transcends the habitual human presence into a symbiont-level, creative, artisanal, yet quality-driven presence: not only benign, but mutually beneficial with the non-human other beings of the co-created habitat. No machines, no electricity, no motorized vehicles are to be used in this multi-layered, highly diverse and productive food forest-like environment or the processing chain of the food into final products. We named this model Symbiontic Food Provision.

Harmonizing your nourishment with who you are, what your ethos is and where exactly in the world you are, takes intuitive design, yes. So does synchronizing all other aspects of your life that you are consciously aligning with sustainability.

Among many other aspects, this includes a largely self-reliant health- and beauty care; the way you plan to build, carry out and function your home along with the entire household; the way you work and run your company, a producer of goods or services; the means of your transport, general locomotion; your recreation and entertainment; socializing that you partake in or host, and so on.

Don’t fret though! At first, as you try to wrap your mind around all that has to change in order to genuinely call your life path a sustainable one, it may seem like there is an overwhelming amount of food for thought on your plate. Take it easy, relax!

What you should really wrap around your life for a successful sustainable change, is your heart. You have to feel your way through the thicket and in to the light. There is no chance to compute ourselves into sustainability. What it takes, is unbound emotional intelligence to get and stay there.

This is good news, for the heart, which equals gut instinct, equals intuition in my present account, is able to quantum leap, that takes one faster and further than one’s mind by leaps and bounds.

Still, to ease your heart into a high-octane sincerity performance, we offer our boosting help as Sustainable Life Designers. Our work is an ultra-contemporary coaching service, that — symbolically speaking — takes care of life’s interior design, architecture and landscape all at once, eco-customized to our clients’ needs.

We speak from heart and talk to hearts, because we prefer clear language. Those engaging in sustainable life design, had better quickly pick up nature’s mentality, that seems to act on intuition, not succumbing to a brainy muddle. Follow suit. It is time and you deserve it.


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Cheryl and Roland Magyar

Written by

Sustainable life designers - living without running water, cooking with wood and homesteading like the future depends on it.

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