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Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]
Dallas News.com ^
| March 14th, 2008
| DEAN FOSDICK
Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
TOPICS: Food; Gardening
KEYWORDS: atlasshrugged; atlasshrugs; celiac; celiacs; comingdarkness; difficulttimes; diy; emergencyprep; endtimes; food; foodie; foodies; free; freeperkitchen; freepingforsurvival; garden; gardening; gf; gluten; glutenfree; granny; lastdays; makeyourownmixes; mix; mixes; naturaldisasters; nwarizonagranny; obamanomics; operationthrift; prep; preparedness; prepper; preps; recipe; stinkbait; survival; survivallist; survivalplans; survivaltoday; survivingsocialism; teotwawki; victory; victorygardens; wcgnascarthread; zaq
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To: All
Source: http://www.medicinenet.com
Recipe Makeovers: 10 Commandments of Healthy Cooking
‘The Recipe Doctor’ shares her top recipe lightening tips By Elaine Magee, MPH, RD
By Elaine Magee, MPH, RD
WebMD Weight Loss Clinic - Expert Column
Reviewed by Brunilda Nazario, MD
When it comes to the not-so-ancient art of “making over” recipes to make them lighter and healthier, I think I can safely say that I qualify as an expert.
I’ve written 25 books (and counting) on an assortment of nutrition topics, but I’m certainly not an authority on all of them. Sure, I wrote about getting through menopause without hormone therapy, but I haven’t spent my career researching menopause. And I’ve written about what to eat if you have irritable bowel syndrome, type 2 diabetes, acid reflux, and migraines. But I relied on specialists in these areas to review what I wrote, as I’m not a specialist in these very important topics.
But with lightening recipes, it’s a different story. I’ve been doing this since I was a graduate student in the early 80s, which, according to my calculations, means I’ve lightened thousands of recipes!
I don’t mean to brag, but I can take a quick glance at a recipe and know, with pretty good accuracy, what I can get away with changing and still end up with a dish that tastes terrific. I know off the top of my head what the magical minimum amount of fat is for most bakery recipes (muffins, cakes, brownies). To recipes you wouldn’t think could be lightened (like fried chicken, jalapeno poppers, tempura, and English toffee), I’ve said “bring it on!” and found success. (OK, now I really am bragging — so sorry!)
Over the years, I’ve changed my focus to incorporate the latest nutrition science. For example, we now know that the type of fat we cook with is important, so I switch to the “smart fats” whenever possible. I work to increase the fiber and nutrient content of recipes just as I work to cut sodium and decrease calories from fat and sugar. Being “The Recipe Doctor” is part of my professional identity, and I am grateful for (and fond of) this responsibility.
All that said, I would like to share with you what I call my 10 Recipe Lightening Commandments. These commandments are the culmination of years of recipe testing and tasting. I pass them to you in good faith.
My 10 Recipe Lightening Commandments
1. In most bakery recipes (muffins, cakes, cookies, coffee cakes, brownies, nut breads, etc.) you can substitute whole-wheat for half the white flour called for. Compared to 1/4 cup of white flour, each 1/4 cup of whole-wheat flour adds 3.5 grams of fiber and various phytochemicals, and doubles the amount of magnesium and selenium. The extra fiber helps slow digestion and increase fullness.
2. In most bakery recipes, you can replace half of the sugar with Splenda (or a similar artificial sweetener). This cuts the calories from sugar in half, saving you 48 calories per tablespoon of sugar you replace.
3. In egg dishes (quiches, frittatas, omelets, breakfast casseroles), you can use egg substitute in place of half the eggs. In other words, if the recipe calls for 6 eggs, you would blend 3 whole eggs with 3/4 cup egg substitute (1/4 cup of egg substitute replaces each egg). You can replace half the eggs in bakery recipes with egg substitute as well. By replacing one large egg with 1/4 cup egg substitute, you’ll shave 45 calories, 5 grams of fat, 1.6 grams of saturated fat, and 213 milligrams of cholesterol.
4. In many bakery recipes, you can cut the fat ingredient (butter, margarine, shortening, or oil) in half. In other words, if a cake recipe calls for 1 cup of butter or margarine, you can usually use 1/2 cup instead. Remember to replace the missing fat with a similar amount of a moist but healthful ingredient (fat-free sour cream, orange juice, low-fat yogurt, applesauce, etc.) This change cuts both fat and calories, since each gram of fat translates into 9 calories as opposed to 4 per gram for protein or carbohydrate.
5. Cook with reduced-fat or fat-free products when available — and when they taste good. Try fat-free sour cream, reduced-fat cheeses, light cream cheese, light mayonnaise, reduced-fat or light sausage, less-fat turkey bacon, light salad dressings, and light or low-fat ice cream or frozen yogurt. Many cut calories and saturated fat along with total fat. A few fat-free products are in my arsenal as well: fat-free sour cream and half-and-half, chicken broth, wine, strong coffee, fruit purees, and fruit juice. These foods add moisture, and sometimes flavor, to recipes where you aren’t using a lot of fatty ingredients.
6. Never deep-fry when you can oven-fry or pan-fry with a lot less oil. Choose canola oil or olive oil, and use about 1/2 teaspoon per serving (depending on the item). When you pan-fry or oven-fry in a controlled amount of oil, you can cut a lot of the fat and calories your food would soak up if it were submerged in hot oil. For every tablespoon of oil you cut, you’ll save 120 calories and 13.5 grams of fat.
7. Use whole grains in your recipes whenever possible. We’ve already talked about whole-wheat flour, but you can also substitute brown rice for white rice, add barley to stews and casseroles, and look for recipes that call for oats. Whole grains offer fiber to fill you up, along with a plethora of health benefits.
8. Extra ingredients and embellishments can often be removed or cut in half. If a recipe calls for chocolate chips, you can use less. If it calls for dotting your casserole or pie with butter, you can skip this step. In a cake recipe, you can use half the original amount of frosting (in a double-layer cake, just frost the top and middle and forget the sides). And in some cakes, bars, and cookies, you can skip the frosting in favor of a light sprinkling of powdered sugar. Using 2 tablespoons of frosting instead of 4 will shave 130 calories, 4.5 grams of fat, and 2 grams of saturated fat. Each tablespoon of chocolate chips you skip cuts the calories by 50 per serving, the fat by 3 grams, and the saturated fat by almost 2 grams.
9. Use top-quality ingredients when possible. Start with the best-tasting, freshest ingredients you can find. For example, I use fresh garlic (I buy it already minced in jars) and fresh herbs when I can — they usually have more flavor than the dried. Use extra-fresh fish, the sharpest reduced-fat cheddar cheese, and so on. All this means your lighter dish will be more likely to pass muster with the masses!
10. Switch to “smart fat” ingredients when possible. Certain fats, when used in moderation, actually have health benefits! Omega-3 fatty acids (found in fish and some plant foods like canola oil and ground flaxseed), as well as oils that contain monounsaturated fats (like olive and canola oil) and foods high in monounsaturated fats (like avocado and almonds) may help protect against heart disease. In recipes, you often have a choice of which oil or margarine to use, or you can choose to add fish instead of red meat. When a recipe calls for melted butter or margarine, you can often substitute canola or olive oil.
Originally published March 2, 2006.
Medically updated May 28, 2008.
Elaine Magee, MPH, RD, is the “Recipe Doctor” for the WebMD Weight Loss Clinic and the author of numerous books on nutrition and health. Her opinions and conclusions are her own.
©2006 WebMD Inc. All rights reserved.
6,701
posted on
11/20/2008 3:42:05 AM PST
by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
To: TenthAmendmentChampion
Thank you for thinking the thread is worth reading.
For all that I have learned over the years, I still learn, daily.
In the beginning, I thought, maybe I should copy the pages as they changed, then the time slipped away and it would take a week to go thru all of this and download or copy it.
One of the nice things about the free Yahoo email accounts is that they do not have a size limit now and, I would more than likely have a heart attack if I knew the size mine really is.
Plus, the Yahoo email, lets you just highlight and copy to transfer the photos and designs in the page.
I know, some of you have been doing that, LOL, keep in mind that this granny learns one tiny accident at a time, how to use this infernal machine.
No, I don’t have the energy to go to a site and really learn how to use a computer, I learned Doss, 20 years ago, with my usual, gotta know it all passion........I have no passion for Windows.
Thank you for your faith in our thread.
As a rule, I never know where I am going, with posting, I may even have something in mind and never get there.
Some one who knows how to cook fish and poultry, rabbit and other odd things, might want to post the recipes, I have a few, but as I don’t and didn’t cook them in the past, I do not trust my idea of what ‘sounds good’.
I came into the world on beans and cornbread, any meat was rare, in those days, and never got addicted to meats that did not grow on the farm, except chicken, my dad fancied being a chicken farmer, so we had chicken,eggs,chicken again.......and I rarely want it and will not cook it.
6,702
posted on
11/20/2008 3:56:31 AM PST
by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
To: nw_arizona_granny
“I have been told that I am not modern enough.”
No way. I think you’re pretty “hip” for a granny. Oh wait! Now I’m showing my age. LOL!
Thanks for the tip though. I will remember that.
To: All
[This list will keep us busy for the next year...LOL, granny]
http://liiwww.ischool.drexel.edu/pub/subtopic/5045
Thanksgiving
Websites presented in alphabetical order
100-Mile Thanksgiving view detail comment email this
Share and view stories about Thanksgiving meals based on locally grown and produced foods. The story archive could benefit from an index, but browsing will bring up many ideas for Thanksgiving dishes, local traditions (from the U.S. and Canada), recipes, and more. From the website of the authors of a book on eating locally.
http://100milediet.org/thanksgiving
Topics: Holiday Foods, Beverages, and Recipes, Holidays and Observances Individually
Last updated Oct 28, 2008
Best-Ever Thanksgiving view detail comment email this
Collection of recipes and craft and activity ideas for children related to the celebration of Thanksgiving. Includes recipes for turkey, pies and desserts, side dishes, and leftovers. Craft ideas include decorations, tabletop decor, pilgrim hats, toy canoes, and more. From FamilyFun magazine.
http://familyfun.go.com/recipes/special/minisite/thanksgiving-main/
Topics: Food & Cooking, Holiday Foods, Beverages, and Recipes, Holidays and Observances Individually
Last updated Nov 10, 2005
Festive Family Thanksgiving Cookbook view detail comment email this
Holiday recipes that “offer family and friends a superb meal without extra fat and calories.” Includes menu suggestions, healthy cooking tips, nutrition facts, and holiday tips. Compiled by the Great South Region Project LEAN (Leaders Encouraging Activity and Nutrition) of the San Bernardino County (Calif.) Nutrition Program.
http://www.co.san-bernardino.ca.us/eatwell/Cookbooktc.htm
Topics: Holiday Foods, Beverages, and Recipes, Holidays and Observances Individually, Nutrition & Food Safety, Recipes & Food Preparation, Recipes by Region: United States
Last updated Nov 16, 2005
Food Bank Thanksgiving view detail comment email this
A set of recipes for a Thanksgiving dinner “inexpensive and easy enough to prepare for five or share with 50.” Includes recipes for sourdough and corn pudding, “do nothing turkey,” chutney, braised greens, and pumpkin mousse. From the Food Network.
http://www.foodnetwork.com/food/show_da/episode/0,2661,FOOD_21436_46765,00.html
Topics: Holiday Foods, Beverages, and Recipes, Holidays and Observances Individually
Last updated Nov 14, 2007
Food Theme Month Links view detail comment email this
A collection of links to materials about various foods, wellness topics, and holiday meals related to specific months of the year. Topics include Oatmeal Month in January, American Heart Month in February, National Barbecue Month in May, National Watermelon Day in August, and Thanksgiving meal tips for November. From the University of Nebraska Cooperative Extension in Lancaster County
http://lancaster.unl.edu/food/ciqlinks.htm
Topics: Food & Cooking, Holiday Foods, Beverages, and Recipes, Holidays and Observances Individually, Recipes & Food Preparation
Last updated May 11, 2005
Holidays: Thanksgiving view detail comment email this
Loosen your belt a notch as you browse Thanksgiving menus, cooking tips, and hundreds of recipes (many featuring beautiful photographs). Includes wine and beer suggestions, a “turkey primer,” vegetarian dishes, and suggestions for using up leftovers. From Epicurious.
http://www.epicurious.com/articlesguides/holidays/thanksgiving/thanksgiving
Topics: Birds, Fish, Meat, & Dairy, Holiday Foods, Beverages, and Recipes, Holidays & Observances, Holidays and Observances Individually, Recipes & Food Preparation
Last updated Aug 19, 2008
Mr. Breakfast Recipes: Thanksgiving view detail comment email this
This small collection of recipes focuses on ideas for using Thanksgiving leftovers in breakfast dishes. Includes recipes for dishes such as turkey and mashed potato frittata, turkey omelets, turkey apple breakfast sausage, maple sweet potato muffins, and sweet potato waffles. From Mr. Breakfast, a website that contains breakfast recipes and breakfast restaurant reviews; the author is a graduate of a cooking school.
http://www.mrbreakfast.com/thanksgiving.asp
Topics: Holiday Foods, Beverages, and Recipes, Recipes & Food Preparation
Last updated Nov 16, 2005
Norbest [Turkeys] view detail comment email this
This site from a turkey marketing cooperative provides tips for selecting, thawing, stuffing, roasting, and carving turkeys. Includes a browsable directory of recipes (ranging from traditional Thanksgiving preparation techniques to everyday dishes and unusual recipes), nutrition facts, safe food handling, turkey statistics, a virtual turkey farm tour (from breeder stock to “turkey doo”), and more.
http://www.norbest.com/
Topics: Birds, Fish, Meat, & Dairy, Holiday Foods, Beverages, and Recipes, Holidays & Observances, Holidays and Observances Individually, Livestock, Nutrition & Food Safety
Last updated Oct 11, 2004
Out of This World Thanksgiving view detail comment email this
This essay describes the Thanksgiving experience in space, which usually includes rehydrated turkey and mashed potatoes. Includes historical highlights of Thanksgiving in space, images of the Thanksgiving meal, and a link to more information about space food. From NASA.
http://www.nasa.gov/vision/space/livinginspace/Space_Thanksgiving.html
Topics: Astronomy, Holiday Foods, Beverages, and Recipes, Holidays and Observances Individually, Technology
Last updated Oct 27, 2004
Plimoth Plantation view detail comment email this
This living history center in Plymouth, Massachusetts, re-creates a 1627 Pilgrim village that was “built by English colonists in the midst of the Wampanoag homeland.” The site features a virtual tour of the village and a Wampanoag homesite, articles about the colonists and Native Americans, Thanksgiving recipes, and an interactive feature about the first Thanksgiving. Also includes tourist information for Plymouth.
http://www.plimoth.org
Topics: Holiday Foods, Beverages, and Recipes, Holidays and Observances Individually, Native Americans, U.S. History By Place, United States History
Last updated Nov 16, 2004
Pumpkin Nook view detail comment email this
This site contains everything you have ever wanted to know about pumpkins, including extensive information on how to grow, cook, and store pumpkins. Includes games and educational material as well as sections on Thanksgiving, Halloween, the history of jack-o’-lanterns, recipes, and the life cycle of a giant pumpkin. Created by a hobbyist.
http://www.pumpkinnook.com/
Topics: Crops, Fruits & Vegetables, Holiday Foods, Beverages, and Recipes, Holidays and Observances Individually
Last updated Oct 26, 2005
Sinkie: The International Association of People Who Dine Over the Kitchen Sink view detail comment email this
The day after Thanksgiving is designated as Sinkie Day (Standing In Nutritious Kitchens Ingesting Everything). With tongue in cheek, the author shares letters from guilt-free Sinkies, lists ways to spot other Sinkies, and provides other useful information to free us from the guilt, shame, and embarrassment of being discovered eating with fingers over the kitchen sink.
http://www.sinkie.com/
Topics: Holiday Foods, Beverages, and Recipes, Holidays and Observances Individually, Nonfiction by Genre, Sports, Recreation, & Entertainment
Last updated Nov 17, 2005
Talkin’ Turkey FAQ view detail comment email this
Questions and answers about turkeys and the tradition of turkey dishes in holiday meals. Site includes related articles on safety tips for turkey preparation and vegetarian alternatives to the holiday turkey. Also provides quick facts and related links. From the Canadian Broadcasting Corporation (CBC).
http://www.cbc.ca/news/background/food/turkeyfaq.html
Topics: Birds, Fish, Meat, & Dairy, Holiday Foods, Beverages, and Recipes, Holidays & Observances, Holidays and Observances Individually, Nutrition & Food Safety
Last updated Oct 26, 2004
Thanksgiving Holiday Guide view detail comment email this
Highlights of this collection of features on Thanksgiving cooking include tips for cooking turkeys in a convection oven and carving a turkey, poultry labeling terms, Thanksgiving recipes with “an Asian touch,” vegetarian recipes and ideas from chefs, “down-to-the-wire” recipes, and a Thanksgiving feast with wine accompaniments. Provides many recipes, including ideas for leftovers. From SFGate.com, the website of the San Francisco Chronicle.
http://www.sfgate.com/food/special/pages/thanksgiving/
Topics: Holiday Foods, Beverages, and Recipes
Last updated Nov 15, 2005
Thanksgiving Recipes view detail comment email this
Dozens of vegan recipes for Thanksgiving entrees and side dishes. Most recipes are accompanied by ratings and comments from users who have tried them. From VegWeb.
http://vegweb.com/index.php?board=304.0
Topics: Communities & Groups, Holiday Foods, Beverages, and Recipes, Holidays and Observances Individually, Nutrition & Food Safety, Recipes & Food Preparation
Last updated Nov 13, 2007
Thanksgiving Recipes From America’s Past view detail comment email this
Find recipes for mince pie (1832), chestnut stuffing (1891), roast turkey with truffle gravy (1905), and a variety of pies and other holiday dishes. Recipes are accompanied by vintage illustrations. From the Pilgrim Hall Museum (Plymouth, Massachusetts).
http://www.pilgrimhall.org/thanksrec.htm
Topics: Holiday Foods, Beverages, and Recipes, Holidays and Observances Individually, Recipes by Region: United States
Last updated Nov 9, 2004
Turkey for the Holidays view detail comment email this
This guide includes information on turkey cooking techniques, selection, carving, side dishes, nutrition, food safety, and using leftovers. Also features interesting trivia and facts about turkey and Thanksgiving, ideas for family activities and craft projects, and related links. From the University of Illinois Extension.
http://www.urbanext.uiuc.edu/turkey/
Topics: Birds, Consumer Research & Advocacy, Fish, Meat, & Dairy, Holiday Foods, Beverages, and Recipes, Holidays & Observances, Holidays and Observances Individually, Nutrition & Food Safety
Last updated Nov 17, 2005
Vegetarian Kitchen view detail comment email this
Contains vegetarian recipes (from everyday fare to seasonal, holiday, and special occasions), tips (”Protein for a Plant-Based Diet”), and links to related websites. From vegetarian cookbook author, Nava Atlas.
http://vegkitchen.com/
Topics: Beans, Grains, Nuts, & Seeds, Communities & Groups, Holiday Foods, Beverages, and Recipes, Holidays and Observances Individually, Nutrition & Food Safety, Recipes & Food Preparation
Last updated Feb 4, 2006
Vegetarian Thanksgiving (Vegan Friendly!) view detail comment email this
Features a complete menu with recipes for a vegetarian Thanksgiving dinner. From an author of vegetarian cookbooks.
http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm
Topics: Communities & Groups, Holiday Foods, Beverages, and Recipes, Holidays and Observances Individually, Nutrition & Food Safety, Recipes & Food Preparation
Last updated Nov 15, 2006
Your Best Feast Ever view detail comment email this
“Create the perfect Thanksgiving from our mix-and-match recipe guide. Get great wine picks, step-by-step carving tips, and ideas for the most satisfying course of all: leftovers.” Features “Thanksgiving Basics” (with turkey roasting chart, carving guide, and other preparation essential), tips for avoiding the most common Turkey Day disasters, favorite menus with recipes (one vegetarian), and ideas for gravy, dressing, dessert, and more. From Sunset magazine.
http://www.sunset.com/sunset/food/article/0,20633,1541770~1540285~1540285,00.html
Topics: Holiday Foods, Beverages, and Recipes, Holidays and Observances Individually
Last updated Nov 13, 2007
6,704
posted on
11/20/2008 4:04:13 AM PST
by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
To: Library Lady
LOL, I will tell my family that you said I am Hip...
When I understand what makes something work, then I can deal with it....I don’t do well with blank spots in my knowledge.
Imagine, a man on the phone, attempting to explain to me why some of my pages were small and some full screen, when I can barely see those three tiny squares at the top right of the page.
That is what happens on the internet, when a granny trades a cream separator and black powder rifle for a computer with windows on it.
I am still learning, one step at a time.
6,705
posted on
11/20/2008 4:09:32 AM PST
by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
To: All
Holiday Shopping, Circa 2008: Tips From the Federal Trade Commission
This consumer tip sheet provides holiday shopping advice for staying on budget, with suggestions such as making a shopping list and budget before shopping, comparing prices, checking sale ads and bargain offers, tracking your spending, and considering layaway programs. From the Federal Trade Commission (FTC).
URL: http://www.ftc.gov/bcp/edu/pubs/consumer/alerts/alt082.shtm
LII Item: http://lii.org/cs/lii/view/item/27141
Job Loss Help
Information about financial and other help available to workers who lose or leave a job. “Workers pay the taxes that fund many of these services. Employers provide other services. If you qualify, it is your right to receive certain benefits.” Describes health insurance protections (such as COBRA, HIPAA, Medicaid, and CHIP), financial help (such as unemployment insurance and Supplemental Security Income), where to get help in finding another job, and more. From AARP.
URL TRUNCATED, SEE LII ITEM
LII Item:
http://lii.org/cs/lii/view/item/27064
Top 5ive Tips for Black Friday Shopping
Five shopping tips for taking advantage of special bargains on “Black Friday,” the day after Thanksgiving. Tips include creating a game plan (budgeting and visiting order of stores), foregoing sleep, using the Internet, comparing prices, and avoiding identity theft. Includes links to sites with Black Friday advertising. From AOL Money and Finance.
URL TRUNCATED, SEE LII ITEM
LII Item:
http://lii.org/cs/lii/view/item/27093
Unemployment Insurance Weekly Benefit Amount (WBA) Calculator
“Since its inception in 1935, the unemployment insurance (UI) program in the United States has operated as the primary safety net for those who involuntarily lose their jobs. Although the UI system’s broad guidelines were established by federal law, UI essentially operates as a state-level program.” This calculator “demonstrates the great disparities ... from one state to the next” and gives a general idea of the typical benefits. From the Economic Policy Institute.
URL:
http://www.epi.org/content.cfm/datazone_uicalc_index
LII Item:
http://lii.org/cs/lii/view/item/27057
Want to Buy Tickets to the Obama Inauguration? Let the Buyer Beware
This notice about tickets for the 2009 Presidential Inauguration advises “the public that purchasing scalped tickets could leave you out in the cold with empty pockets on Inauguration Day.” It explains the distribution process for inauguration tickets, suggests reasons for not purchasing tickets from online brokers, and offers suggestions for consumers who decide to take the risk anyway. From the Better Business Bureau (BBB).
URL TRUNCATED, SEE LII ITEM
LII Item:
http://lii.org/cs/lii/view/item/27207
6,706
posted on
11/20/2008 4:12:59 AM PST
by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
To: All
6,707
posted on
11/20/2008 4:25:24 AM PST
by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
To: All
http://www.opensourcefood.com/people/MamaBear/recipes/thick-chewy-chocolate-chip-cookies?utm_source=Open+Source+Food+RecipeMail&utm_campaign=0aea3d6fce-RecipeMail_November_20th11_20_2008&utm_medium=email
Thick & Chewy Chocolate Chip Cookies
Ingredients
2 1/8 cups (2 cups plus 2 tbsp) all purpose flour
1/2 tsp salt
1/2 tsp baking soda
12 tbsp (1 1/2 sticks) unsalted butter, melted and cooled till warm
1 cup brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 to 2 cups chocolate chips
Heat oven to 325. Adjust oven racks to upper and lower middle positions. Mix flour, salt, and baking soda together in medium bowl, set aside.
Either by hand or electric mixer, blend butter and sugars until thoroughly combined. Mix in egg, yolk, and vanilla. Add dry ingredients, mix until just combined. Stir in desired amount of chocolate chips.
Form balls and place them on parchment lined cookie sheet. Bake, reversing cookie sheet positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15-18 minutes (check at 13 minutes). Cool on cookie sheets and store in airtight container.
Makes approximately 3 dozen cookies.
6,708
posted on
11/20/2008 4:27:45 AM PST
by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
To: All
http://www.resourceshelf.com/2008/11/12/alsc-announces-exceptional-web-sites-for-children-2/
ALSC announces exceptional Web sites for children
ALSC announces exceptional Web sites for children
The Association for Library Service to Children (ALSC), a division of the American Library Association, has added Web sites this fall to Great Web Sites for Kids (www.ala.org/greatsites), its online resource containing hundreds of links to commendable Web sites for children.
Great Web Sites for Kids (GWS) features links to valuable Web sites of interest to children, organized by subject headings such as animals; literature and languages; mathematics and computers; the arts; and history and biography. There is also a special section with sites of interest to parents, caregivers and teachers, plus an area devoted to sites in Spanish. The ALSC Great Web Sites for Kids Committee maintains and updates the site.
Source: Association for Library Service to Children/ALA
http://www.ala.org/gwstemplate.cfm?section=greatwebsites&template=/cfapps/gws/default.cfm
6,709
posted on
11/20/2008 9:31:26 AM PST
by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
To: nw_arizona_granny
The Time of Your Life November 19, 2008 @ 2:00 pm - Written by Trent
Categories: Getting Started
Recently, I was leafing through my copy of Michael Mihalik’s excellent personal finance book Debt Is Slavery (one of the very few I’ve actually kept).
I was working through something of a problem in my mind, one that I wasn’t quite sure how it fit in the context of good personal finance management. When I think back to the happiest time in my life, I think about the honeymoon I spent with my wife - the most expensive two weeks of my life.
My wife and I went to England and Scotland for our honeymoon in the summer of 2003. For a week, we stayed in a hotel with a nice room overlooking Hyde Park in central London, about half a block from the Royal Albert Hall and just a short walk from Westminster Abbey and Buckingham Palace. Later, we spent a few days in Manchester, followed by a few days in Inverness, along with stops in Bath and a few other random places around the country.
I don’t even want to speculate how much the entire trip cost, but I can say without a doubt that it was the most expensive trip of my life. It was also the most memorable two weeks of my life. I remember so much of it with a warm, loving glow - even the pictures seem to possess a certain magic.
On the surface, this would seem to be an argument against much of what I talk about on The Simple Dollar. From my own experience, the most expensive period in my life was also the happiest.
But as I flipped through Debt Is Slavery, the answer to my problem slapped me right in the face on page 39:
When was the best time of your life?
I would guess it’s something like:
+ The idyllic two weeks at summer camp when you were a child.
+ The two month backpacking trip across Europe.
+ The trip to Mazatlan for spring break.
+ The winter you spent at Sun Valley as a ski instructor.
+ The family road trip across the United States when you were 12.
What’s common about those experiences?
+ You had the freedom to do whatever you wanted.
+ You had few, if any, obligations.
+ You were footloose and fancy-free.
+ You weren’t burdened down with STUFF.
The answer to my very problem was right there in front of me. My honeymoon wasn’t a great memorable time because we spent it in such a fancy place. It was memorable because we spent it together, doing whatever we felt like doing, with only a couple of suitcases to worry about.
We were a continent away from any worries in our lives. This was following a period in which I had worked eighty hour weeks trying to create a product that had just gone live a month or two before our wedding. While we were in England, there were no middle of the night calls. There were no emergency tasks that had to be done.
There was just me, my wife, and a lot of simple and enjoyable things.
Looking back now, I realize that the location could have been almost anywhere and it still would have been the best two weeks of my life. We could have just thrown two changes of clothes into the back of our car and driven away from the wedding and it would have been the best two weeks of our lives.
When you consider it took us almost four years to pay off that trip, I somewhat wish we had just taken the simpler trip. We would have still had the freedom, togetherness, and lack of obligations, but without having to come home to that huge bill.
Great memories don’t come from expensive trips or meticulous planning. They come from spending time with little obligation other than to enjoy yourself.
6,710
posted on
11/20/2008 9:36:30 AM PST
by
TenthAmendmentChampion
(Don't blame me, I voted for John McCain and Sarah Palin. Well, for Sarah Palin, anyway.)
To: TenthAmendmentChampion
6,711
posted on
11/20/2008 9:37:34 AM PST
by
TenthAmendmentChampion
(Don't blame me, I voted for John McCain and Sarah Palin. Well, for Sarah Palin, anyway.)
To: nw_arizona_granny
Being the food lovers that my husband and I are (and 1 of our 3 sons -- the other 2 think Cracker Barrel is good cooking), I simply can't replace butter, sugar, eggs or fat and deep frying.
By golly, I am a Southerner. We live on fried foods. If I could figure out how to deep fry butter and sugar, I'd do it. We eat chicken fried bacon (very yummy). Most people would be horrified to know that my pie crusts, as well as many other things contain lard. Yes, LARD. Good ol' animal fat. Nothing like it.
Of course, we are blessed with good health and don't have to substitute. I realize that others do substitute for both health and economic reasons, and I respect that.
Thanks for keeping this thread going, Granny. I had planned on printing it out one day, but you've done such a good job that I probably don't have enough paper! This is such a wonderful resource for good and frugal living.
Take care, sweet lady and have a wonderful Thanksgiving.
6,712
posted on
11/20/2008 9:49:44 AM PST
by
JustaDumbBlonde
(America: Home of The Free Because of The Brave)
To: All
http://www.elise.com/recipes/archives/007353sauteed_kale_with_smoked_paprika.php
Sautéed Kale with Smoked Paprika
Kale tends to collect dirt in the leaf wrinkles, so rinse carefully before using. To prep, cut the leaf away from the center rib and stem of each leaf. Discard stems and center ribs.
Ingredients
* 1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped
* 2 Tbsp olive oil
* 1 medium onion, chopped (about 1 cup)
* 1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot
* Pinch of dried crushed red pepper
* Salt
Method
1 Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside.
2 Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper. Add the kale and sauté for several more minutes. Sprinkle on more salt and smoked paprika to taste.
Serves 4.
Simply Recipes http://simplyrecipes.com
6,713
posted on
11/20/2008 9:56:55 AM PST
by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
To: All
http://www.elise.com/recipes/archives/007363print-no-photo.php
Polenta Casserole with Fontina and Tomato Sauce
If fresh basil isn’t available, make the sauce with canned whole tomatoes that have basil included. Muir Glen has an excellent product that we often use. If you prefer mozzarella over fontina, feel free to substitute.
Ingredients
* 2 Tbsp olive oil
* 1 medium onion, chopped
* 1/2 cup chopped celery
* 1/4 cup finely chopped carrots
* 3 garlic cloves, minced
* 1 28-ounce can whole tomatoes (with basil if you have it)
* 1 Tbsp chopped fresh parsley
* 1 1/2 teaspoons dried oregano (or 1 Tbsp fresh, chopped)
* 1/4 cup chopped fresh basil
* 4 cups water
* 1 teaspoon salt
* 1 cup polenta, or coarse cornmeal
* 2 cups grated Fontina cheese
Method
1 Heat olive oil in a large saucepan on medium heat, add the onions, carrots, and celery. Cook until onions are translucent and carrots just tender (5-10 minutes). Add the garlic and cook a minute more. Add the tomatoes and their juice (break up tomatoes as you put them in), parsley, and oregano. Bring to a simmer, reduce heat and cook for 15 minutes, uncovered, until sauce is reduced to about 3 cups. Mix in fresh basil, season to taste with salt and pepper.
2 In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. Slowly whisk in the polenta. Reduce the heat to low and simmer, stirring often, until thick and cooked through, about 10 minutes.
polenta-casserole-2.jpg
3 Prepare a baking dish, brush 8x8x2 pyrex or ceramic baking dish with olive oil. Spread 1/3 of the sauce over the bottom of the dish. Pour half of the polenta over the sauce. Sprinkle with half of the cheese. Pour another third of the sauce over the cheese. Pour the remaining half of the polenta over the sauce. Sprinkle with remaining cheese, cover with remaining sauce. Let stand for 2 hours at room temperature.
4 Preheat oven to 350°F. Bake until completely heated through, about 25 minutes. Let cool for 10 minutes before serving.
Serves 6.
Simply Recipes http://simplyrecipes.com
6,714
posted on
11/20/2008 9:59:39 AM PST
by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
To: All
http://blog.makezine.com/archive/crafts/
November 20, 2008
Sewing machines fly off shelves as shoppers craft a make-do-and-mend Christmas
Demand for sewing machines seems to be going up in the UK...
Tesco has also reported a surge in the number of sewing machines and in shoe cleaning equipment as consumers look to cherish their clothes and shoes, rather than let them fall apart. Julia Dudrenec, at the Welwyn Garden City outlet of John Lewis, said: “There are many first-timers coming into the haberdashery and dress fabrics departments asking for advice on how to create their own gifts.
“Some shoppers are being very creative, stitching fashion bags and skirts from old jeans, buying simple cotton bags and embellishing them with buttons, feathers and sequins with the new trend for “craft couture” really gathering momentum.”
Last month peers on the Science and Technology Committee called for a return to post-war thriftiness with an attack on ‘fast fashion’. They criticised the rising popularity of High Street clothes which are so inexpensive that there is no incentive to repair them.
At the Paris fashion shows this month Dame Vivienne Westwood championed clothes created from off-cuts. “There is status in wearing your favourites over and over again until they grow old or fall apart,” she wrote.
“Make necklaces out of safety pins, shawls from blankets, tablecloths, curtains or towels”, the notes suggested.
‘Make Do And Mend’ first came to prominence during the Second World War, when it was the title of a pamphlet published in 1943 by the Ministry of Information. The guide gave household tips on how to save food and mend clothes on the cheap.
Ohhh, the links here....LOL
http://www.google.com/search?q=%27Make+Do+And+Mend%27&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a
6,715
posted on
11/20/2008 10:20:13 AM PST
by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
To: All; gardengirl; LucyT
[I thought they were kidding, they were not...granny]
Squirrel feet earrings
feet earrings.jpg
I know I’m not the only one around here who has a soft spot for creative taxidermy - and who could not have their heart stolen completely by this gift of lovely squirrel feet earrings? Via Craftastrophe
http://blog.makezine.com/archive/2008/11/squirrel_feet_earrings.html
6,716
posted on
11/20/2008 10:30:00 AM PST
by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
To: All; gardengirl
[She does good work...granny]
http://www.maryrobinettekowal.com/journal/papier-mache/
Papier-mache
Papier-mache is one of the oldest forms for creating puppets and so a lot of people think that there must be something better out there. Actually, there are very few contenders. Done well, papier-mache is light, strong, fast, and non-toxic. I know, weve all had the experience of the lumpy paste, and corners that stick up and a thing that requires years of sanding to even resemble smooth. It doesnt have to be that way. Ill show you a technique that will only need three layers and can be danced on.
Materials
The first thing to do is make sure youre working with that right stuff.
* Wheat-based wallpaper paste. Why wheat? It has glucose in it, which binds with the cellulose in paper making a much stiffer and stronger wall, so you need fewer layers.
* Brown paper bags & other paper. The important thing here is that you dont use newspaper. The fibers are short and it has no structural integrity of its on. Mostly its used as a counting layer. You do need paper thats two different colors so you can tell what areas youve papier-mache and what you havent. I use either leftover printer paper (recycling) or scrap pages out of my sketchpad. As long as its not the same color as the bags, a similar weight, and it is uncoated it will work.
* Tissue paper Yes I do mean Kleenex or toilet paper. We will use this to separate the paper from the form. Regardless of whether you are doing direct papier-mache or working into a mold you dont want it to stick when its dry.
* Plaster mold (optional) If you know how to make a plaster mold it is easier and faster to work into a negative than to papier-mache directly on the form.
Technique
1. Mix your wallpaper paste in a shallow container like a pie-plate (anything will work this is easiest). Make a small batch. (Trust me, you will appreciate having to stop and wash your hands to make more.) Cover the bottom of the pan with cool water. Shake a SMALL amount of the paste onto the water. Add more if you need to for the right consistency. I use the Zen method of mixing till it feels right, which for me is like cream of wheat or a melted milkshake.
2. Tear the paper into 6 pieces (approximately). Dont cut it. You want a soft edge on the paper so it will adhere better and more smoothly to the other pieces. If youre using heavy paper, like paper bags, put the pieces in a bucket of water to soak. (Printer paper with disintegrate if you do that, so, um, dont.) This is much like the stage where you soak fabric before dying it. It helps the pores open up and absorb the paste better. It also makes the paper more pliable for going around corner. And finally, it makes the paper swell slightly. As it dries you get a tighter bond with fewer air bubbles.
3. Layer of tissue in moldPlace the dry tissue paper in the mold (or on your form). After it is covered with a single layer, sprinkle it with water. Ive splurged on art tissue before and it doesnt work as well as facial tissue because, well, facial tissue is designed to withstand snot. It holds up better.
4. Pick up a piece of brown paper bag and touch the bottom of it to the wallpaper paste so that when you pick it up its got maybe two inches covered with paste. (The biggest mistake folks make is to use too much paste). Smear it on both sides of the paper and crumple the piece. Were trying to break up the fibers in the paper and work the paste into it. All techniques do this its just faster to do it with a large piece than lots of small pieces. What you want is for the paste to work inside rather than sitting on the surface.
5. First layer of paperTear off a piece and place it in the mold or on the form. In a mold this is the layer that will be seen so its the only one that has to be neat. (On a form the last layer is the visible one so all layers have to be neat. Youll just repeat all steps except six). Make sure that the piece is small enough that it doesnt form wrinkles. Start in the center and work out. Overlap the pieces, pressing to remove airbubbles. When you get to the edge of the mold or form, go outside by at least an inch. Youll need this to grab hold of when its time to take the papier-mache out.
6. Second layer of paperMOLDS ONLY. After the whole layer is covered in brown. Get another piece of the bag, wet it in paste, and crumple it as before. Wad it up and shove it tightly into the detail areas. For instance, if youve got a nose, push it as far into the nose and nostrils as you can. What will happen is that the detailed areas will suddenly have ten layers of mache and the surface is smoother so your next layer will go faster.For this photo, I switched to white paper for my second layer and did the wads of paper with the brown so that it was easy for you to see.
7. Final layer of paperRepeat steps 4-6 with the other paper, when its covered go back to the brown bag. Do this until you have between three to five layers. IMPORTANT do it while the layers are wet. They adhere better and you will have fewer airbubbles.
Your final layer will be with whatever your first layer was. I only do three layers. You can see how much smoother the details are on this one than on the first layer.
8. Let it dry. Put it the sun. Be patient, you can put it in front of a space heater or bake it (250 degrees) but you risk the layers drying at different rates. I have to admit that in the winter I usually force it dry, because Im not patient.
What works really well, if you can find it, is an old standing hair dryer. It circulates the air and helps the thing dry evenly and pretty darn fast. The biggest challenge. If the top layer dries before the bottom layer the one touching the plaster then it will seal the moisture in and slow the bottom layers dry time. Make sense?
9. Pulled from moldIt will reach a stage we call leathery. Its still flexible, but its dry, like leather. This is the best time to pull it out. Be careful, if its too early and you see wrinkles happening, dont do it. Its better to wait until its completely dry.
10. Peel off what tissue paper you can and the rest smooth down with the paste.
11. TrimmedTrim the edges and then wrap them in papier-mache to keep them from peeling up.
You have to take some care with that first layer, but after that the subsequent layers go really, really fast. I can usually crank a single part mold out in forty-five minutes to an hour. Its a pretty good ratio and the materials are dirt cheap.
Ive dropped puppets from the second floor, hurled them against walls, and even stood on papier-mached pieces. Done right, the durability is surprising. The detail, going into a mold is pretty crisp, too. As a testament to that, here is the finished face of the wood witch.
Woodwitch face
Tags: Journal, MacBeth, paper, Puppetry, reference
Related posts
* Woodwitch construction
* Wood witchs grabber arms
* Wistful Writings: Prime Codex - Review
* Walters Memorial
* Vote?
12 Comments
1.
John Burridge John Burridge on 08.11.2008 at 02:27 (Reply)
Wow,
Thanks for this posting Ive been wanting to make a fish ever since I read your posting about (the highly toxic process) of using a hot air gun to weld blue foam. I have just one question: have you tested your creations against the destructive power of three-year-olds with sticks (its amazing how quickly they find sticks in the most surprising of places)?
Now all I have to do is convince my partner that filling our living room with a school of electrified light-up fish is a Good Idea. Hmmm, maybe hell settle for a fish chandelier ala the exploding crockery one in the MOMA.
PS: Congratulations on your recent big three sale.
1.
Mary Robinette Kowal Mary Robinette Kowal on 08.11.2008 at 03:05 (Reply)
Oddly, John, I have in fact tested this against three-year olds with sticks. My brothers wife asked me for advice on papier-mache, so I offered it thinking it was for a school project. I didnt realize that she was making a pinata. You remember that scene in Parenthood where Steve Martin cant break the pinata? Yeah. It was that. It was finally my brother and a baseball bat with the pinata on the ground.
2.
Greg Ballora Greg Ballora on 12.11.2008 at 13:02 (Reply)
Mary, That is a really nicely written article. Thanks so much for taking the time to make it clear, concise and fun.
1.
Mary Robinette Kowal Mary Robinette Kowal on 13.11.2008 at 12:26 (Reply)
My pleasure! This technique really did change the way I do puppet building.
3.
Ann Ann on 13.11.2008 at 10:38 (Reply)
This is a fantastic tutorial - thanks! Just one question: do you use some kind of release like petroleum jelly on the plaster mold, or do you just put the first layer of tissue into it completely dry?
1.
Mary Robinette Kowal Mary Robinette Kowal on 13.11.2008 at 12:30 (Reply)
Just the tissue paper, which serves as a release. Because it doesnt have the glue in it, it doesnt stick to the plaster the way subsequent layers do.
One of the reasons this cures without mildew issues, I think, is that the unsealed plaster wicks moisture from the bottom layer as the moisture in the top layer is evaporating into the air. Ive gone into non-porous molds and it seems to take significantly longer to reach the leathery stage.
4.
Katy Katy on 13.11.2008 at 13:36 (Reply)
Hi there! This post is a really great resource! Thank you. I have one comment about an alternate release technique. In the past Ive made clay sculptures that we turn into mache and we used celophane hit with a heat gun as the release instead of tissue paper. You dont want to melt the celophane, just hit it to tighten the stuff onto the model. Do you know how this compares to using tissue? I havent tried the tissue technique for release before.
1.
Mary Robinette Kowal Mary Robinette Kowal on 13.11.2008 at 14:27 (Reply)
You know, I havent tried the celophane method, though Ive heard of it. My hunch, and this is just a guess, is that youll lose the ability of the plaster mold to wick moisture away. This might make it dry less evenly than a porous release. Still, itll be worth giving it a try.
1.
Katy Katy on 14.11.2008 at 13:21 (Reply)
Ah, yes. I think when you use the celophane you let the layers dry before adding the next layer. I wonder how dry time compares. I need to try these back to back!
1.
Mary Robinette Kowal Mary Robinette Kowal on 15.11.2008 at 00:36 (Reply)
The thing is that the speed isnt the only reason to do the wet-on-wet technique. The larger reason is that its stronger.
When you let each layer dry what happens is that you wind up with a coat of past on the surface of the paper, so the next layer is adhering to that, more than to the paper below. When you go wet on wet the fibers lock onto the fibers of the layer below so you get a stronger bond and a stronger final product. Thats one of the reasons I can get away with fewer layers with this.
5.
annie annie on 14.11.2008 at 04:22 (Reply)
hi, thanks for the tutorial. I like the idea of scrunching the paper to absorb the paste.
I went to a lecture once where I was told about 2 amazing paper mache creations. One was a whole house (in a dry climate somewhere) and the other was a fully operational fob watch with all the workings carved out of paper mache. It is incredible stuff & more should be done with it in this wasteful era
mmmm
I feel an idea coming on
1.
Mary Robinette Kowal Mary Robinette Kowal on 15.11.2008 at 00:34 (Reply)
Wow. I totally want to see the papier mache house.
6,717
posted on
11/20/2008 10:38:08 AM PST
by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
To: All
6,718
posted on
11/20/2008 10:59:09 AM PST
by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
To: All; Calpernia
http://blog.makezine.com/archive/2008/11/the_craze_for_urban_poult.html
The craze for urban poultry farming... I know Mark has chickens, and so does Dale, maybe there is something to this...
For Brooklyn real-estate agent Maria Mackin, the obsession started five years ago, on a trip to Pennsylvania Amish country. She, her husband and three childrennow 17, 13 and 11sat down for brunch at a local bed-and-breakfast, and suddenly the chef realized she’d run out of eggs. “She said, ‘Oh goodness! I’ll have to go out to the garden and get some more’,” Mackin recalls. “She cooked them up and they were delicious.”
Mackin and her husband, Declan Walsh, looked at each other, and it didn’t take long for the idea to register: Could we have chickens too? They finished their brunch and convinced the bed-and-breakfast owner, a Mennonite celery farmer, to sell them four chickens.
They packed them in a little nest in the back of their Plymouth Voyager minivan and headed back to Brooklyn.
[Above is from the below article..]
http://www.newsweek.com/id/168740/output/print
Chicken farmers are finding each other on sites like TheCityChicken.com, UrbanChickens.org and MadCityChickens.com. BackyardChickens.com logs some 6 million page views each month and has some 18,000 members in its forum, where community members share colorful stories (giving a chicken CPR), photos (from a California chicken show), even look to each other for comfort. “I am worried that non-BYC people won’t understand why a 34-year-old woman would cry over a $7 chicken,” writes a Stockton, N.J., woman, whose chicken was killed by a hawk.
Over at UrbanChickens.org, which launched this year, founder K. T. LaBadie, a master’s student in community planning, provides updates on city ordinances, info about local chicken-farming classes and coop tours and has been contacted by activists hoping to overturn chicken bans around the nation. In Albuquerque, where she lives with her husband and four chickensGloria, Switters, Buffy and Omeletresidents can keep 15 chickens and one rooster, subject to noise ordinances, as well as slaughter the chickens for food. In July, LaBadie wrote in detail of her first killing: she and her husband hung the bird by its legs, slit its throat, plucked its feathers and put it on ice. Then they slow-cooked it for 20 hours. “It’s not pretty, it’s kinda messy, and it’s a little smelly,” she writes. “But it’s quite real.”
Meanwhile, at MadCityChickens.com, the Web site created by the Madison Chicken Underground, chat-line operator Dennis Harrison-Noonan has turned his chicken love into a mini-business: he’s sold 2,000 design kits for his custom-made playhouse chicken coop, which retails for $35. “It’s really not that crazy to think that people are doing this,” says Owen Taylor, the urban livestock coordinator at Just Food, which operates the New York Chicken Project. “Most of the world keeps chickens, and they’ve been doing so for thousands of years.”
Historically, he’s right. During the first and second world wars, the government even encouraged urban farming by way of backyard “Victory Gardens” in an effort to lessen the pressure on the public food supply. (Until 1859, there were 50,000 hogs living in Manhattan, according to Blecha.) “It’s really only been over the last 50 years or so that we’ve gotten the idea that modernity and success and urban spaces don’t involve these productive animals,” Blecha says.
continues......LOL, covers a lot of info....
6,719
posted on
11/20/2008 11:05:53 AM PST
by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
To: All; Calpernia
6,720
posted on
11/20/2008 11:15:45 AM PST
by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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