Is Recession Preparing a New Breed of Survivalist? [Survival Today

Can you describe your 10X100 foot bed?

Well, my bed started out as part of my strawberry towers idea... When I discontinued that, I had this nice ground cover in place and so decided to see if I could use it to keep out the weeds for gardening some items.

I have very sandy loam here, which is very hard to keep enough moisture - so I put three runs of drip tape down the plastic and anchored it with the same ground staples that I used to hold the ground cover down. Since I wasn't too concerned with fertility of the soil under the cover for the strawberries , all I did was mow it as close as I could and covered it.

It is limited pretty much to planting transplants but could probably work for hills of corn or other seeded crops. You could possibly form beds of compost, manure and organic matter then cover them for more fertility. Since I needed to add fertilizer, I used soluble Peter's fertilizer as I had used in the greenhouse on the tomatoes - through the drip irrigation tapes which I had on a battery operated timer that I found at Ace Hardware for about $20.

Experimentation is going to be in order as I don't want to plant tomatoes and peppers in the same spots - so will try rotating what I plant.

On one section of it, I am going to try the tire stack for potatoes as digging gets to be harder as I get older... I have cut the sidewalls out of some to try it. (Wife doesn't like the idea - thinks it looks too 'redneck'. But if it works, who cares...(grin))

To plant, I have an 1 1/2" auger that I use in my battery powered electric drill - cut an X in the cover and drill to the depth I want to plant. Guess you could fill that hole with potting soil if you wanted, for my tomatoes I just used the soil and watered well.

For me, it was to get away from the weeds! Always seems like something happens every year that keeps me from getting to the garden for a spell and they get ahead of me. (Like when I broke my leg in June of 2007.)

For the tomatoes that I grew on it last year (and peppers) I put a third row down the middle so the 10' became 2' plant 3' plant 3' plant 2' I can just run my mower around it blowing the clippings away from the bed. I had about two tons of tomatoes from the piece of 10 X 100. More than I could use, so I have a whole lot of neighbors who are asking for them again this year.

That cover is now 4 years old and not showing any signs of deterioration. The 15' X 100' I used last year for 3 gallon pots for another project - but will plant that this year in vegetables.

Oh, the soil warms up nicely in the spring, and I have not had any problems with the mid-summer heat - that heating might be beneficial for early starts in Maine. Speaking of Maine, I finally found the hull-less oats I was looking for from Wood Prairie Farm, 49 Kinney Road, Bridgewater, Maine. Never bought from them before, but their email says they are shipping today. Anxious to try that.

http://www.wildmanstevebrill.com/Web%20Recipes/Acorn%20Basic%20Prep.html

Acorns-Basic Preparation
From THE WILD VEGETARIAN COOKBOOK

Acorns contain bitter, unhealthful tannin in varying concentrations. Here’s the way to remove it and make the acorns edible. Ignore this recipe if you’re a squirrel, because you’re already adapted to handling concentrated tannin.

Use acorns in the white oak group, those species with blunt-tipped leaves. Acorns in the red oak group, with pointy-tipped leaves (the tips resemble needles) contain too much bitter, unhealthful tannin to leach out easily with the following method

1. Boil acorns in water 1-2 minutes to loosen their shells.

2. When cool, cut them into quarters with a paring knife to shell more readily.

3. Shell the acorns, discarding any insect-damaged, internally blackened ones.

4. Put 1-1/2 cups of acorns in a blender, fill almost to the top with water, and blend until finely chopped, the size of rice grains (to create more surface area for the boiling water to act on).

5. Boil the acorn bits 5-10 minutes in water, and taste one of the largest pieces. If it has any trace of bitterness, change the water again, repeating this procedure until all the bitterness is gone.

6. Drain and use within a couple of days (acorns are very perishable, raw or cooked) or freeze.

7. You can dry acorns in a food dehydrator, or on a cookie sheet in an oven on the lowest setting, with the door ajar to release the water vapor

8. When the acorns are dry, you can grind them into flour in a grain mill, spice grinder, or blender.

http://www.wildmanstevebrill.com/Web%20Recipes/Acorn%20Tortillas.html

Acorn Tortillas
From THE WILD VEGETARIAN COOKBOOK
Acorn flour provides these tortillas with an exceptional flavor and a delightfully soft texture.

DRY INGREDIENTS

7 oz. sweet brown rice flour or any whole-grain flour
4 oz. acorn (Quercus species) flour
1/3 cup arrowroot
1/2 tsp. Vege-sal or salt, or to taste

WET INGREDIENTS

3 tbs. corn oil
1/2 cup lukewarm water or as needed

1. Mix together the dry ingredients.

2. Stir in the corn oil, then the lukewarm water. Use enough water to make a soft dough that you can press into a very thin sheet between your fingers. If the dough is too sticky to work, add more flour.

3. Divide the dough into 6 balls.

4. Roll the balls into flat, round disks about 1/8 inch thick between 2 sheets of wax paper with a rolling pin, or flatten into disks with a tortilla press.

5. Cook each disk on both sides on a very hot unoiled griddle until flecked with brown, less than 1 minute altogether. Don’t overcook or the tortillas will get hard. You may brush cooked tortillas with corn oil, or spoon them with chili sauce and roll them up, using the Mexican fillings. Sauces such as guacamole or hot sauce are also suitable. Some cooks will fry the filled tortillas in 1/4 inch of oil, but this creates food unnecessarily high in fat.

A healthier alternative is brushing the outside of the rolled tortilla with corn oil and baking it 10-15 minutes in a 350° F oven.

Note: You may keep cooked tortillas warm in a covered baking dish in an oven on the lowest setting, or refrigerate or freeze them, then reheat briefly on a hot griddle.

Makes 6 tortillas

Cooking Time: 30 minutes

http://www.wildmanstevebrill.com/Plants.Folder/Cattails.html

Photos and info on I.D. of Cattails.

http://www.wildmanstevebrill.com/Web%20Recipes/Pasta%20With%20Cat%27s%20Tail.html

Pasta with Cat’s Tail
From THE WILD VEGETARIAN COOKBOOK
Cattail shoots, easy to identify and collectable in quantity, taste like cucumbers or zucchini. They fit into virtually any recipe, as demonstrated in this simple pasta dish.
24 oz. any homemade pasta or commercial pasta
1/2 cup olive oil
1-1/2 lb. peeled, sliced cattail shoots or cucumbers
4 cloves garlic, finely chopped
1/2 cup parsley, goutweed, or waterleaf, finely chopped
Salt and freshly ground pepper to taste

1. Cook the pasta in rapidly boiling, salted water along with 1 tbs. of the olive oil until al dente. Drain.

2. Meanwhile, sauté the cattail shoots in the remaining olive oil over medium heat 10 minutes, stirring often.

3. Add garlic and sauté another 2 minutes.

4. Add the pasta, parsley, and salt and pepper to taste.

5. Heat through and serve at once.

Serves 6-8

Time: 30 minutes

http://www.wildmanstevebrill.com/Web%20Recipes/Cattail%20Fried%20Rice.html

Cattail Fried Rice
From THE WILD VEGETARIAN COOKBOOK

This savory version of a well-known Chinese dish combines left-over rice with wild plants.
1 tablespoon toasted sesame oil
1/2 cup peeled and chopped cattail shoots
1 cup shallots, chopped
2 cloves garlic, chopped
3 cups cooked brown rice
2 tablespoons soy sauce
1 tablespoon chili paste or 1/2 teaspoon cayenne pepper

Heat the sesame oil in a large skillet over a medium flame. Add the cattails, shallots and garlic and saute for 5 minutes. Add the remaining ingredients and cook until the rice is hot. Stir frequently to prevent sticking.
Serves 4

http://www.wildmanstevebrill.com/Web%20Recipes/Raw%20Cattail%20Soup.html

Raw Cattail Soup
From THE WILD VEGETARIAN COOKBOOK
When I was invited to a raw food potluck dinner, creating an extraordinary recipe posed a psychological challenge for me because I disagree with the theory that it’s more healthful to eat only raw food. I was quite pleased to come up with a successful raw, wild variant of a traditional iced Greek yogurt and cucumber soup. The party guests consumed it completely soon after it was served.
2-1/2 cups almonds
10 cups water, or as needed
2 cups sliced cattail shoots, thinly sliced
1/4 cup fresh spearmint leaves or other mint leaves, finely chopped
The juice of half a lemon

1. Cover the almonds with water and soak, refrigerated, 6 hours to overnight.

2. Puree the soaked almonds, about 2 cups at a time, with about 3 cups of the water at a time in a blender until all the almonds have been pureed.

3. Pour the almond-water puree into a colander lined with cheesecloth or thin nylon fabric over a bowl. Twist the top of the cloth and squeeze the remaining water.

4. Discard the pulp and mix the remaining ingredients with the almond milk. Serve chilled.

Serves 6

Preparation Time: overnight + 20 min.

http://www.wildmanstevebrill.com/Web%20Recipes/Wild%20Carrot%20Indian%20Pudding.html

Wild Carrot Indian Pudding
Here’s my version of a traditional pudding, full of sugar in Indian restaurants, using chewy wild carrots, plus liquid stevia as the sweetner.

Ingredients

3 cups soy milk
2 cups wild carrots, grated
1/2 cup coconut milk
3 tbs. basmati brown rice
1 tbs. arrowroot
1 tbs. corn oil
2 tsp. liquid stevia
1/4 cup unsalted pistachio nuts
1/2 tsp. tangerine extract (optional)
1/4 tsp. cardamom
1/4 tsp. salt
1 tsp. rosewater or 1/4 tsp. violet extract

Directions

Bring all ingredients to a boil in a saucepan over medium heat, stirring constantly; reduce the heat to low, and simmer 10-15 minutes, or until the carrots are tender, stirring often.
Serves 6

http://www.wildmanstevebrill.com/Web%20Recipes/Recipes%20Page.html

Wild food recipes.

http://www.wildmanstevebrill.com/Plants.Folder/Plants.html

Wild Food Plants.

http://www.wildmanstevebrill.com/

[home page]

Wild Parsnip Relish
From
THE WILD VEGETARIAN COOKBOOK
This seasoned parsnip condiment will add zest to any meal.
1/2 cup stock
1 lb. wild or commercial parsnips (Pastinaca sativa), grated
1/2 cup wine vinegar
1/4 cup olive oil
6 cloves of garlic, chopped
1 tsp. cinnamon, ground
1 tsp. cumin, ground
1 tsp. freshly-grated lemon rind
1/2 tsp. salt, or to taste
1/4 tsp. cayenne hot pepper, or to taste

1. Simmer the parsnips, covered, 15 minutes in the stock.

2. Add the remaining ingredients and simmer another 5 minutes.

3. Chill.
Makes 3 cups

Preparation time: 25 minutes

http://www.foodreference.com/1796/home.html

AMERICAN COOKERY:

OR, THE ART OF DRESSING
Viands, Fish, Poultry and Vegetables

AND THE BEST MODES OF MAKING
Puff-Pastes, Pies, Tarts, Puddings,
Custards and Preserves

AND ALL KINDS OF
CAKES

From the Imperial PLUMB to plain CAKE.

ADAPTED TO THIS COUNTRY,
AND ALL GRADES OF LIFE

__________________________
By AMELIA SIMMONS,
AN AMERICAN ORPHAN
________________________________

PUBLISHED ACCORDING TO ACT OF CONGRESS
___________________________
1796
_________

1796 COOKBOOK
PREFACE
2nd PREFACE
MEATS
FISH
PIES
CUSTARDS
TARTS
PUDDINGS
PASTES
SYLLABUBS
CAKE RECIPES
RUSK RECIPES
PRESERVES

http://www.foodreference.com/1906/home.html

The Inglenook
Cook Book:

Choice Recipes Contributed by
Sisters of the Brethren Church
Subsubscribers and Friends of the Inglenook Magazine
Brethren Publishing House, Elgin, Illinois (1906)

INGLENOOK
COOK BOOK (1906)

• 1906 COOKBOOK
• SOUPS
• FISH, OYSTERS & GAME
• POULTRY
• MEATS
• EGGS
• POTPIES & DUMPLINGS
• DUMPLINGS & FRITTERS
• MACARONI & CHEESE DISHES
• SHORTCAKES & PUDDINGS 1
• PUDDINGS & SHORTCAKES 2
• BREAKFAST DISHES
• BREADS, WARM & COLD pg 1
• BREADS, PAGE 2
• VEGETABLES PG 1
• VEGETABLES PG 2
• VEGETABLES PG 3
• SALADS and SAUCES
• PIES pg 1
• PIES pg 2
• CAKES & COOKIES pg 1
• CAKES & COOKIES pg 2
• CAKES & COOKIES pg 3
• CAKES & COOKIES pg 4
• PICKLES
• PRESERVING & CANNING
• ICE CREAM & DRINKS
• CANDY
• FOR THE SICK
• MISCELLANEOUS

http://homepage.tinet.ie/~merlyn/seedsaving.html

A huge page of links to good sites for seeds and some that it would be fun to visit.

Thanks, that isn’t far from where I grew up - Dumas, we played them in football.

I tried the ground cover one year in my flower bed. Guess I didn’t anchor it firmly enough or didn’t puchase a heavy enough grade of cover as in the fall, I had a jumbled mess of cover.

May just try to get my garden worked up again this year and by side-dressing with loads of compost, try to keep weeds and grass down. First, need to get that bearing fixed in the small, four foot tiller. Hubby is coming around as he does every year, mentioned this morning about it being time to start tomato seeds. We never start too early as it is late before we can be sure of warm enough weather to set out our transplants (Memorial Day)

Do like your strawberry patch. Weeds are a terrible problem in our patch. How do you handle the runners? Just cut them off? Use them for new plants? If you cut them off does it radically effect the quantity of strawberries you harvest?

Really, thank Granny! She did 90% of the work!

http://www.fcs.uga.edu/pubs/current/FDNS-E-34-1.html

UGA College of Family and Consumer Sciences Cooperative Extension Service
Consumer’s Guide:
Preparing an Emergency Food Supply
Long Term Food Storage

Judy Harrison, Ph.D.
Associate Professor and Extension Food Safety Specialist,
Department of Food and Nutrition

and Elizabeth L. Andress, Ph.D.
Associate Professor and Extension Food Safety Specialist,
Department of Food and Nutrition

Document Use:
Flash floods, tropical storms, blizzards...whatever the disaster, it pays to be prepared. Emergency items should be stored in a disaster supply kit.

Putting Together a Disaster Supply Kit

Items to include in a disaster supply kit:

* Medical supplies and first aid manual*
* Hygiene supplies
* Portable radio and extra batteries**
* Flashlights and lanterns with extra batteries**
* Camping cookstove and fuel
* Sterno cans
* Matches in a waterproof container
* Fire Extinguisher**
* Blankets and extra clothing
* Shovel and other useful tools
* Money in a waterproof container
* Infant and small childrens needs (if appropriate)*
* Can opener, utensils, cookware

* Check expiration dates and rotate stock for long-term storage.
** Check periodically.

Nutrition Information for Emergency Food Storage

In a crisis, it will be most important that you maintain your strength. Eating nutritiously can help you do this. Here are some important nutrition tips.

* Plan menus to include as much variety as possible.
* Eat at least one well-balanced meal each day.
* Drink enough liquid to enable your body to function properly (two quarts a day).
* Take in enough calories to enable you to do any necessary work.
* Include vitamin, mineral and protein supplements in your stockpile to assure adequate nutrition.

When deciding what foods to stock, use common sense. Consider what you could use and how you could prepare it. Storing foods that are difficult to prepare and are unlikely to be eaten could be a costly mistake.

Stocking a Long-term Emergency Food Supply

One approach to long term food storage is to store bulk staples along with a variety of canned and dried foods.

Bulk Staples

Wheat, corn, beans and salt can be purchased in bulk quantities fairly inexpensively and have nearly unlimited shelf life. If necessary, you could survive for years on small daily amounts of these staples. The following amounts are suggested per adult, per year:

Item Amount*
Wheat 240 pounds
Powdered Milk 75 pounds
Corn 240 pounds
Iodized Salt 5 pounds
Soybeans 120 pounds
Fats and Oil 20 pounds**
Vitamin C*** 180 grams
* Best to buy in nitrogen-packed cans
** 1 gallon equals 7 pounds
*** Rotate every two years

Stocking Foods for Infants

Special attention would need to be paid to stocking supplies of foods for infants. Powdered formula would be the least expensive form of infant formula to stock. Commercially canned liquid formula concentrate and ready-to-feed formula may also be stored. Amounts needed would vary, depending on the age of the infant. Infant formula has expiration dates on the packages and should not be used past the expiration date. Parents should also plan to have a variety of infant cereals and baby foods on hand. Amounts needed will vary depending on the age of the infant.

Other Foods to Supplement Your Bulk Staples

You can supplement bulk staples which offer a limited menu with commercially packed air-dried or freeze-dried foods, packaged mixes and other supermarket goods. Canned meats are a good selection. Rice and varieties of beans are nutritious and long-lasting. Ready-to-eat cereals, pasta mixes, rice mixes, dried fruits, etc. can also be included to add variety to your menus. Packaged convenience mixes that only need water and require short cooking times are good options because they are easy to prepare. The more of these products you include, the more expensive your stockpile will be.

The following is an easy approach to long-term food storage:

1. Buy a supply of the bulk staples listed previously.
2. Build up your everyday stock of canned goods until you have a two-week to one-month surplus. Rotate it periodically to maintain a supply of common foods that will not require special preparation, water or cooking.
3. From a sporting or camping equipment store, buy commercially packaged, freeze-dried or air-dried foods. Although costly, this is an excellent form of stored meat, so buy accordingly. (Canned meats are also options.) Another option is to purchase dry, packaged mixes from the supermarket.

Consider stocking some of the items listed as examples below. Amounts are suggested quantities for an adult for one year.

Flour, White Enriched 17 lbs
Corn Meal 42 lbs
Pasta (Spaghetti/Macaroni) 42 lbs
Beans (dry) 25 lbs
Beans, Lima (dry) 1 lb
Peas, Split (dry) 1 lb
Lentils (dry) 1 lb
Dry Soup Mix 5 lbs
Peanut Butter 4 lbs
Dry Yeast 1/2 lb
Sugar, White Granulated 40 lbs
Soda 1 lb
Baking Powder 1 lb
Vinegar 1/2 gal

Storage and Preparation of Food Supplies

All dry ingredients or supplies should be stored off the floor in clean, dry, dark places away from any source of moisture. Foods will maintain quality longer if extreme changes in temperature and exposure to light are avoided.

Grains

If you purchase bulk wheat, dark hard winter or dark hard spring wheat are good selections. Wheat should be #2 grade or better with a protein content from 12 - 15% and moisture content less than 10%. If wheat is not already in nitrogen-packed cans, it can be stored in sturdy 5 gallon food-grade plastic buckets or containers with tight fitting lids. If the wheat has not already been treated to prevent insects from hatching, wheat may be treated at the time of storage by placing one-fourth pound of dry ice per 5 gallon container in the bottom and then filling with wheat. Cover the wheat with the lid, but not tightly, for five or six hours before tightening the lid to be air tight. Other grains to consider storing include rye, rice, oats, triticale, barley and millet. Pasta products also satisfy the grain component of the diet. Milled rice will maintain its quality longer in storage than will brown rice. Many of the grains may require grinding before use. Some health food stores sell hand-cranked grain mills or can tell you where you can get one. Make sure you buy one that can grind corn. If you are caught without a mill, you can grind your grain by filling a large can with whole grain one inch deep, holding the can on the ground between your feet and pounding the grain with a hard metal object such as a pipe.

Non-fat Dry Milk/Dairy Products

Store dry milk in a tightly covered air-tight container. Dry milk may be stored at 70oF for 12 - 24 months. If purchased in nitrogen packed cans, storage time for best quality will be 24 months. Other dairy products for long term storage may include canned evaporated milk, pasteurized cheese spreads and powdered cheese.

Other Foods or Ingredients

Iodized salt should be selected and stored in its original package. Dried beans, peas, lentils, etc. provide an inexpensive alternative to meat and are easy to store in glass or plastic containers tightly covered. Those purchased from the grocery shelf are normally the highest quality.

Open food boxes or cans carefully so that you can close them tightly after each use. Wrap cookies and crackers in plastic bags, and keep them in air-tight storage containers. Empty opened packages of sugar, dried fruits and nuts into screw-top jars or airtight food storage containers to protect them from pests. Inspect all food containers for signs of spoilage before use. Commercially canned foods are safe to eat after long periods of storage unless they are bulging, leaking or badly rusted. Quality, however, will diminish with long term storage. Changes in flavor, color and texture may be observed and nutritional value will decrease. For best quality, use within one year. If stored longer than one year, rotate canned goods at least every two to four years.

Vitamin and Mineral Supplements

To help compensate for possible deficiencies in the diet in emergency situations, families may wish to store 365 multi-vitamin/mineral tablets per person. Careful attention should be paid to expiration dates on packages.

Shelf Life of Foods for Storage (Unopened)

Here are some general guidelines for rotating common emergency foods to ensure the best quality of the products.

* Use within six months:
o Powdered milk (boxed)
o Dried fruit (in metal container)
o Dry, crisp crackers (in metal container)
o Potatoes

* Use within one year:
o Canned condensed meat and vegetable soups
o Canned fruits, fruit juices and vegetables
o Ready-to-eat cereals and uncooked instant cereals (in metal containers)
o Peanut butter
o Jelly
o Hard candy, chocolate bars and canned nuts

* May be stored indefinitely* (in proper containers and conditions):
o Wheat
o Vegetable oils
o Corn
o Baking powder
o Soybeans
o Instant coffee, tea
o Cocoa
o Salt
o Noncarbonated soft drinks
o White rice
o Bouillon products
o Dry pasta
o Vitamin C
o Powdered milk (in nitrogen-packed cans)

*Two to three years

If the Electricity Goes Off...

FIRST, use perishable food and foods from the refrigerator. THEN use the foods from the freezer. To minimize the number of times you open the freezer door, post a list of freezer contents on it. In a well-filled, well-insulated freezer, foods will usually still have ice crystals in their centers. Consume the foods only if they have ice crystals remaining or if the temperature of the freezer has remained at 40 degrees F or below. Covering the freezer with blankets will help to hold in cold. Be sure to pin blankets back so that the air vent is not covered. FINALLY, begin to use non-perishable foods and staples.

References:

1. Federal Emergency Management Agency. June 16, 1998 Update. Emergency Food and Water Supplies (FEMA-215). Washington, DC.
2. Church of Jesus Christ of Latter-Day Saints. 1998. Emergency Preparedness Manual.

Document use:
Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of reproduction) provided that the author and the University of Georgia receive acknowledgement and the notice is included:

Reprinted with permission from the University of Georgia.
Harrison, J, Andress, E. (1998). Consumer’s Guide: Preparing an Emergency Food Supply. Athens, GA: University of Georgia, Cooperative Extension Service.
Content Person Contact: Elizabeth L. Andress, Ph.D. eandress@uga.edu

Dumas, we played them in football.<<<

I don’t recall Dumas, we lived out of Seminole the last time I lived there.

And I remember living at a cross roads and it was named Shacktown.

On the farm, as a sharecropper, we didn’t run around the adjoining towns.

Here’s another post from FerFAL:

http://ferfal.blogspot.com/2009/02/reply-racism-religion-and-preconceived.html
Wednesday, February 18, 2009
Reply: Racism, religion and preconceived notions that could undermine your awareness and security.

Chad said... [Note this did NOT come from FerFAL but from a blog reader]:
I didn’t want to get sidetracked here, having only wanted to get FerFal’s opinion on the topic, but I contemplated on the matter and decided I should respond.

It never ceases to amaze me how, in discussions on ethnicity and race, the name callers and self-hating whites come out of the woodwork. The so-called “assumptions” about how crime correlates to race are hardly controversial to anyone who pays them mind and removes the PC-blinders. I mean that in the truest sense of the word; the link is as uncontroversial as the sun rising every morning. Ceteris paribus, race tracks with crime rates, in the United States and everywhere else. Do yourself a favor and look into which countries have the highest violent crime and murder rates. They are disproportionately located in South America and Africa. Don’t make the mistake of assuming these facts mandate a deterministic viewpoint. Race and ethnicity are hardly the sole determinant factors. However, there is a stone-cold connection on the macro-level that all the well-wishing in the world will not take away. With this consideration in mind, it’s also why I wanted to ask FerFal why a majority European-descended country would devolve into essentially third-world violence, and also how he thinks a more multicultural society (like the United States) would fare in Argentina-like circumstances

One other thing. Most criminals are white in the USA, yes, it’s true. Do you now why this is? It’s because it’s a majority white country! This should hardly be surprising. The entire point of discussing the higher murder rates among different groups is to show that, if they were comprising equal segments of the population, that would no longer be so. In other words, for example, there are many more murders amongst a group of 10,000 Hispanics than amongst 10,000 Asians. Concerning the rather selective example of the Aryan Brotherhood (kind of a predictable response in discussions like these, but whatever); assuming your statement is accurate, it’s hardly a condemnation of, y’know... white, non-criminal, non-murdering, non-gang members. In other words, 99.9% of the white population. It tells you absolutely nothing about the normal white person’s propensity to violence which is, as I stated earlier, lower than any other group’s (excluding Asians).
February 17, 2009 5:46 PM

Anonymous said... [Another blog commenter, again NOT FerFAL]:
Chad actually makes a cogent argument. All the PC, racially equivalent apologists out there usually resort to name calling and pulling out arcane facts like the AB is the most violent criminals in prison.

I saw a picture of Fuerte Apache in Buenos Aires which as Ferfal can tell you is a a war zone. In fact in comments linked to a google map which displays Fuerte Apache somone wrote “drop 10 kiloton nuke here”. And guess which ethnicity was prevalent in Fuerte Apache? If you guessed negro you win.

Now all of you apologist can continue your little delusions, but IF there is social strife amongst the population, the other races who aren’t so constrained by foolish notions are gonna have alot of fun with you.

Plenty of street gangs are ethnically organized and armed to the teeth. When the authorities move out, they’ll move in (as if they weren’t running things already).

FerFAL said... [FerFAL’s reply]:

As you say before, most people here are white. There’s no African black people here, at least not in any significant numbers. There’s some people with darker skin due to the mixing with natives when the conquistadors came here, but overall it’s white people from Spain, Italy, and a small number of Russian, German, and very small number of Arabs.

There’s also a growing Bolivian and Paraguayan community (more of native ethnic, a bit short, brown skin), Unfortunately thought many of them come here and work very hard, there’s many of them that take part in criminal activities.

Many women from these bordering countries are also promised great job opportunities in Argentina, only to find out that they end up trapped in prostitution networks as modern slaves. But 90% give or take and without splitting hair into race purity or whatever, sure, people here are white.

About 80% of the country is Catholic as well.

It’s clear though, there’s a growing number of so called evangelical churches, with self proclaimed pastors.
They are very common among the poorest population, and unfortunately many times all they are after is what little money they have. Many of these have embraced criminals and drug dealers into their pseudo churches, since more traditional institutions like the Catholic church or the Jewish community have much stricter moral codes.

These evangelical pastors say all you have to do after robbing, murdering, raping or committing just any atrocity, is to ask God for forgiveness, and God will always forgive. Confessing evil deeds to another person is a bit more uncomfortable to them, it would seem, so these churches are rather convenient.

This is why hands down the most popular religion in prison is some form of evangelical Christianity.

The few real black people we see here are either American tourists, African street merchants ( they mostly sell low quality gold Jewelry) or maybe someone from Brazil. My son is 6 years old and last week was the first time he saw a real black person. We where both waiting in line and I started talking with the guy. Turns out he lived here most of his life, parents came from Africa. He was as much Argentine as I am. The way he talked, dressed. We talked about football a bit, very normal guy, more polite than average person I run across.

I believe the kind of problems you guys have up there aren’t really racial, but cultural ( intentionally created by a political agenda). The subliminal indoctrination, making it seem ok for black people to hate white, reparations for slavery, and other political mechanisms to divide society and make people hate one another, also creating poor, marginal sectors of society. The more poor, uneducated and stupid people get, the easier they are to control. It also creates cheap labor and uneducated voters.

Politicians and the people in power use this things to their advantage.

Anyone thinking black people are all the same around the world should compare the getto culture glorified by Hollywood and government alike, to the hard working black people I saw working in the fields of Spain.

No, not slaves. These guys risked their lives across the Mediterranean to get there and enjoy the privilege of having a job in a civilized country. They were damn proud about it and they should be.

They were the kindest most educated people I saw during the month I spent there.

You mention Fuerte Apache somewhere, and while it is one of the most dangerous places a person can walk into anywhere in the world, it’s not because of black people. There’s no black people in Fuerte Apache, they are white.

I think a real black person would be dead in Fuerte Apache rather soon. So would a German, an American, a Chinese, a Jew or a white person that doesn’t look poor.

Why?, because that’s not how the political machinery works in Argentina.

We are not divided by color (though skin color and religion are all good excuses for the kind of hatred and violence often seen). But no, out government (particularly our president and his right hand, Mr. Luis Delia) made sure this country is divided into “rich” and “poor”. The poor are referred to as “Negro”, but a “Negro” in Argentina may as well be a white skinned, blue eyed blonde of Italian heritage. “Negro” is the word describe those of darker skin, but more than that the bum and lazy, but also the poor, the uneducated.

Mr Luis Delia openly shouts on radio that the “negros” should start killing “whites”, and “the rich”. You see, it’s all hatred, and through hatred they control the stupid mass.

The poor guy that has no job and had little education and comes from a history of domestic violence, the kid that has lived a life of crime, the drug addict, they all fit into this “Negro” box, and this guy, that is the president’s right hand, is telling them it’s ok to kill the “white” the “rich”… of course the mass is too stupid to notice that Mr. Nestor Kirchner is rich beyond their wildest dreams… and he also happens to be a blue eyed white of German ancestry. The mass is stupid, and will blame and hate whomever they are told to blame for their calamities.

In Argentina it’s the “rich”.

But since the real “rich” are far beyond the reach of the mass, since they live in very exclusive places or don’t even live most of the year in the country, who’s the “Negro” going after? The middle class. The hard worker that forged a better future for himself and his family.

The middle class Mr. Kirchner promised would “get on their knees”. So far he’s succeeded. The Argentine middle class is nearly destroyed, and the social hatred is evident. The bad guys, many of which consider themselves “Negro” , will not only rob, they’ll murder and rape because the hatred is well fueled. And after all, it’s also government approved.

About racism, real racism, all I can say is that I don’t think it’s a smart choice in terms of awareness.

I’m not going to get into my personal opinion on racism, (frankly I don’t like it or approve it), but worse than that, it creates preconceived notions that I find go against the practical way in which I view things.

I distrust anyone equally, of any skin color and religion, until proven they are worthy of trust. I’m color blind when it comes to detecting threats.

If you think that white people are less dangerous than blacks, you’d be surprised by the number of pretty 15 year old white girls that commit crimes on regular basis, often more cruel than males.

Not long ago a cop got stabbed and was seriously wounded by a 14 year old girl.

He got too close and his gun did him no good, he never even managed to bring it out of the holster. His armor vest probably saved his life. I’m sure he’s not going to underestimate young white girls ever again.

Reread this quote, and then think how far away this might be for us:

We are not divided by color (though skin color and religion are all good excuses for the kind of hatred and violence often seen). But no, out government (particularly our president and his right hand, Mr. Luis Delia) made sure this country is divided into “rich” and “poor”. The poor are referred to as “Negro”, but a “Negro” in Argentina may as well be a white skinned, blue eyed blonde of Italian heritage. “Negro” is the word describe those of darker skin, but more than that the bum and lazy, but also the poor, the uneducated.

Mr Luis Delia openly shouts on radio that the “negros” should start killing “whites”, and “the rich”. You see, it’s all hatred, and through hatred they control the stupid mass.

Whoa!

Ping to the above post

http://www.bearridgeproject.com/2009/02/tractor.html
The Bear Ridge Project chronicles my journey to move from a consumer based existence to an off-grid, sustainable lifestyle.

Friday, February 13, 2009
Tractor

I picked up an older model 20 house power garden tractor on ebay a couple of weeks back. It’s a four speed that has the throttle on the dash, I prefer this over automatics. The tractor pulls great and the first gear is a “granny” gear which allows me to pull some decent loads up the ridge. Here are some of the uses I have planned.

Living on the north slope of the ridge creates a problem with snow pack. Even though we have been getting relatively warm temperatures the snow remains somewhat shaded and refuses to melt. With a small blade attached to the front of the tractor and some chains on the rear tires the driveway should be kept clear with little trouble.

The hot dry summers leaves the house surrounded with dry, oily sage brush that burns like paper. Part of my fire mitigation plan is to remove as much of the dead brush as possible. Clearing brush by hand is a hard and unpleasant job. With the tractor and blade it should take a fraction of the time to remove the dead brush and deposit it in the runoff ditch for erosion control.

The new garden will need some rich top soil mixed in with it. A truck delivers the soil to the roadside and I carry it in a wheel barrow up to the garden beds. With a small trailer attached to the tractor I save time and the sore back muscles.

That same trailer can be used to haul firewood from the wood pile to the house. One trip on the tractor equals ten trips for me up the icy path. I hate falling down when my arms are full of wood.

Plus you never know when you might need to pull a float in a parade.

Posted by BigBear at 5:56 AM

ROFL!!!

Runners were allowed to hang over the edge and could be cut off for new starts.

The problem with it was 1. Expense and 2. watering often and evenly. After the goat did her number on them, I did consolidate the 20% that were left and manually watered them and it really produced a good crop - even the first year. I had everbearing EverSweet berries and they continued thru fall producing.

Hmmm gasket for 4’ tiller.... reminds me, I need to take my 3’ pull behind tiller apart and take a half link out of the chain as it was skipping under heavy loads... More work before the season...

Sounds delicious!

I have practiced with grinding wheat berries into flour and making bread, so I need to go one step back and grow the wheat. ;) (BTW, the bread turned out SO good. I’ve never tasted bread that had the real wheat flavor. It really doesn’t need anything to enhance the flavor - but cinnamon and honey sound too good not to try this morning.)

Now, putting on my to-do list: find some bees

>>>Oklahoma Sovereignty 10th Amendment Resolution HJR 1003 passes in house.... OK is setting a trend for the nation! Vote 83Y 13N<<<

Hope the States keep it coming...