Archive for May, 2012

Permaculture through the heart

Jiwa Damai Agro permaculture and retreat center is located on a four hectare property next to Banjar Bindu, Mambal in the district of Badung, Bali, in a small tropical valley.

The Flora and Fauna are diverse, including Coconut-, and Banana trees, ponds, a small river, plants and a jungle which is home to numerous traditional Balinese healing plants.

Jiwa Damai – organic garden & retreat center Bali

We offer a four week intensive internship training

This innovative program blends introductory with advanced learning and application of the core principles of tropical Permaculture/gardening with Self exploration from a transpersonal psychological perspective.

Experiencing Permaculture through the heart presents a unique opportunity to combine class room Permaculture learning with “hands-on” experience, complementing the active physical engagement with the soil with an inner attitude of loving alignment with the earth.

The internship is a combination of personal growth processes, allowing our heart energy to flow into our work with the earth, environment, water, soil, plants and people.

This program is the first of its kind, working with the psychological framework of the mind, theoretical Permaculture principles, design and planning, planting, harvesting and food preparation – all in alignment with the heart energy.

The fundamental understanding of the Permaculture principals, the interconnectedness and interaction of nature and environment will be aligned with our own personality landscape and deep inner nature which directly impacts the quality and nutritional value of the food.

Program and Activities

The theoretical and hands on learning is complimented by a daily early morning yoga session and heart meditation.

Two field trips to other Permaculture centers on the island are planned during the 4 week course.

Two cooking classes will be also be offered featuring Balinese vegetarian and raw foods.

An excursion and exploration of the local spices and medicinal herbs grown in the area will also be included.

Yoga class at Jiwa Damai

Week One: Classes in theoretical Permaculture will take place for 2-3 hours every day, including discussion and evaluation application of the principles via hands-on practice.

Week Two: 2-3 hours daily, unfolding the HeartSelf-intelligence, and an experiential transpersonal psychological approach to Self exploration will be offered.

Week Three: Designing an environmental group project to be executed in Jiwa Damai.

Week Four: Focusing on your personal project design, presenting it to the group as well as receiving input and feedback.

Interns are encouraged to research and investigate areas or potential project sites which may welcome and benefit from your support and feedback following the internship.

Permaculture topics

Ethics and principles in Permaculture design

Understanding environment, weather patterns and location, seeing the large scale

Planting patterns and design

Water infrastructures

Composting with IMO or EM

Ecological Insect control

Indigenous building materials, bamboo

Edible Aqua Plant Permaculture

Jiwa Damai organic garden

Organic food topics

Virgin coconut oil production

Balinese ceremonial and medicinal herbs

Organic raw food preparation

Balinese vegetarian cooking, local spices

Topics of the heart

Unfolding the qualities of the heart

Aligning the brain with the heart

Respect and appreciation for Self and the Earth

Translating transpersonal inner values to the soil and earth

Connecting to the heart of the Earth

Our international faculty brings a wealth of experience and knowledge to the program.

Ketut Badung is Balinese and has received his Permaculture training from IDEP Bali, Indonesia. He is our head gardener with an in-depth knowledge of local Balinese Flora and Fauna as well as Western plants which feed an nourish our team and guests. Under his care, the Jiwa Damai gardens have flourished since their inception twelve years ago.

Shelby graduated from Florida State University with a degree in International Affairs and a concentration in Sustainable Agriculture. While in school, Shelby managed an educational community garden and began her own Permaculture based urban farm after finishing her degree. She continues learning new techniques daily through a partnership with Edible Landscapes, a Permaculture design install team and through her own constantly evolving farm.

Uwe Scholz studied Permaculture with Rico Zook (USA) in Darjeeling, India. He is developing his Permaculture node in the mountains in Bali and likes to built earth houses. He is a graduate Dipl.-Ing. in informatics and computer sciences from University of applied sciences in Frankfurt, Germany.

Terry Trushel loves to transform plants with thrive in extreme conditions, such as desert and tropical environs. He established a landscape gardening business in Ashland, Oregon, USA before moving to Bali. He graduated form the Logan College of chiropractic and holds a diplomate in orthopedics.

Miquela de Ris is a certified Tri-Yoga Teacher, specializing in Yoga Flow, meditation and Kriya Yoga.She received her Yoga training at the Datta Peetham Ashram in Mysore, India and apprenticed in raw foods with Jeremy Saffron in Maui. Hawaii. She majored at the Berkshire, Massachusets community college in Peace and world order.

Margret Rueffler is the founder and caretaker of Jiwa Damai Agro-Permaculture and Retreat Center. She holds a Ph.D. in transpersonal psychology and is an acupuncturist and teaches internationally. Her books have been translated in several languages.

Course tuition: 18 735.000 IDR             $US 1 950.00

Times: Class and working times are from 09.00 am to 5.00 pm excluding weekends. The course is limited to 15 people.

To enroll in the course or if you want to receive more information , please contact us via email: info@jiwadamai.net

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Here at Jiwa Damai we have a wonderful pond with a variety of aquatic life and beautiful water lily’s.  The pond covers an area of 200 square meters and has been an integral part of the atmosphere here since the very beginning of Jiwa almost 14 years ago.

In recent weeks we realized the level of water is going down; first we thought that was due to normal evaporation.  For several days we let water into the pond with a hose, but the water level continued to drop.  After an inspection by local building company we were informed that pond has countless leaks.

Margaret decided that we had to repair the pond even though the project would be quite cumbersome.  First, all the fishes had to be taken out by draining the pool to a lower level and the Balinese staff had to catch them with nets to move them out.  After that the remaining water was pumped out until it was empty.

Our pond before the drain

The pond after the drain

She then hired 12 local women to take all the stones and mud out of the pond.  They worked incredibly hard and at an unseen pace.

Working on the pond

Working on the pond

Lifting the stone

Please visit our blog soon to see what the next phase will bring…

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Our permaculture garden is home to several jackfruit trees. Jackfruit is a quite exotic fruit with an uncommon flavour, pretty much unknown outside Asia.

The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest tree-borne fruit, reaching as much as 80 pounds (36 kg) in weight and up to 36 inches (90 cm) long and 20 inches (50 cm) in diameter.

This jackfruit was just harvested. Ketut is on his way to the kitchen, so our lovely cook can make dryed jackfruit chips. Yammi..

Ketut with a ripe jackfruit

The flesh of the jackfruit is starchy and fibrous, and is a source of dietary fibre. The flavour is similar to a tart banana. Varieties are distinguished according to the characteristics of the fruits’ flesh.

Jackfruit

In the kitchen the fruit is opened, the flesh is extracted and the meat cut into slices.

Preparation of the jackfruit in the kitchen

Slices of jackfruit

Ripe jackfruit is naturally sweet with subtle flavouring. It can be used to make a variety of dishes, including custards and cakes. Our slices will be dryed in our food drying oven, an special oven that is used in the raw food kitchen.

After the drying process we package the jackfruit chips in bags for sale and further distribution. See our homemade products at Jiwa Damai.

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We are blessed with fertile grounds at Jiwa Damai.

Basically, every time anyone takes a walk around the permaculture garden, there are fruits, herbs and veggies ripe and ready to be harvested.

Basil bushes

Tomatoes and a green pepper

Tomatoes and a green pepper

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