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

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood

Innovative personnel management was the main key to processing effectively and with better quality.

I had a problem with carrot slicers what would occasionally break a blade and you would get double thick slices without that blade. I had one woman who was a chronic complainer and who was the loudest most irritating voiced woman I ever saw.

Well, I promoted her to Quality Control on the slicers - the mechanic responsible came running to me and begged and pleaded - promised anything but please don’t put Della Moore watching over him and the slicers - she drives me crazy - so I told him there was going to be only one way to shut her up - keep the slicers cutting like they should - ALL the time and she wouldn’t bother him.

I had another woman who sang negro spirituals all day on the pick-out belt - I put her in charge of the 8 on there and she would have them all singing and picking out way more than the others all to the beat of the spirituals.

I always tried to be fair to the employees - everyone of them were down on their luck types and they appreciated knowing that I was going to try to give them an even shake.

During the season, I had 98 workers in the prep area and once November was through, all we had to run were potatoes. This meant that I had to reduce the numbers to 30. This fabulous company’s solution was to have managers walk through the plant several times a day and fire anyone who paused to take a deep breath, dared to lean on a shovel or who so much as whispered something to another worker. They did this till they had reduced the numbers to where they needed to be for the slow season (Don’t dare lay them off-they could then get unemployment).

Well, not being one to be pushed into doing something like that, I gathered them all together and told them that they knew what was coming, and that we had to reduce to 30 workers. I asked for volunteers to quit for the 3 months that they would normally be fired for. I told them to take a couple of days and talk to their families and decide. When I tallied the volunteer quits I had 71 and only needed 68 - so I again got word to them that if 3 were unsure, then they too could stay. They did. That way I had a full workforce right up to the end of the season and everyone was happy.

http://eatdrinkbetter.com/2009/02/09/the-amazing-ancient-healing-powers-of-the-olive-tree/#more-1585

Amazing Ancient Healing Powers of the Olive Tree Explained

Author photo Written by Lucille Chi
Published on February 9th, 2009

Posted in culinary traditions, nutrition and health, organics

The olive tree contains great symbolism. We all know and love the beautiful branches depicted in art, the delicious olives, and olive oil naturally, but did you know that olive leaves are medicinal and healing? Olive leaf extract comes from the leaves of the olive tree, and the leaf contains antioxidants as well as antibacterial, antifungal and anti-inflammatory healing properties.

Recorded history of olive leaf’s medicinal use dates back thousands of years, as it was used by the ancient Egyptian and Mediterranean cultures as a medicine and health tonic. Olive leaf is the first botanical cited in the Bible as well. Now modern natural medicine has rediscovered the healing leaves of the olive tree.

These days, olive leaf is known in science worldwide to be anti-aging, and an immunostimulant, that can also act as a natural antibiotic. In fact it was recently proven that an extract made directly from fresh olive leaves was shown to have an antioxidant power almost double green tea extract and 400% higher than Vitamin C.

* » Read more on culinary traditions
* » See peer reviews of Vitamins, Supplements and Herbal Remedies at Green Home

Olive leaf contains antioxidant properties that help protect the body from environmental damage, and free radicals. Olive leaf can be taken as a liquid extract, tea, powder or capsule. Olive leaf is taken to fight colds and flu, infections, it’s a good heart tonic, and it has also been proven to reduce bad cholesterol.

Here is a simple recipe for grinding up the leaves to make delightful olive leaf tea. If you are looking for a really good organic variety, check out Edible Nature. Do you have an olive tree in your garden or nearby? What magical healing properties it contains!

Above image of an olive tree is in the public domain.

Recipes and more info on uses of Olive tea:

http://www.olivetea.com/olive_tea_preparation.htm

I guess another thing eating at me tonight is a decision I have to make. Maybe some of your thoughts would help.

I have to call the State Attorney General’s office tomorrow with a recommendation on a Board of Pardons hearing.

The defendant has made an application for a commutation to the Board of Pardons for a conviction of Robery First Degree, Possession of a Firearm During Commission of a Felony, Wearing a Disguise, Conspiracy Second Degree, Reckless Endangering Second Degree and Unlawful Imprisonment all back in 1998.

Since I was one of the victims of the Robbery along with 3 other employees - one now dead from cancer, another was one of my daughters who was 8 months pregnant and was helping me out while another employee had surgery, my accountant and myself. They entered our Credit Union - 3 of them masked and with weapons - one had a 12 ga shotgun and another a revolver. the third had duct tape. They blew away the monitor on my accountants desk with the shotgun, and hit him across the forehead and taped him up - they blew a 12 “ hole in the desk where my daughter was lying on the floor and they taped her up. The other lady was punched and pulled to the floor by her hair and tied up. I was hit in the head and kicked and taped up.

Now the decision is on the 18-20 year sentence, have they paid their price after 10 years of hard time? Have they reformed? Would they be safe to return to society? Did the prison do ANYTHING to rehabilitate them? How effective would their probation be? Would they just recommit a crime to get back to jail since the economy is so bad right now?
Is it cost effective to keep them locked up another 8-10 years?

I would be interested in my fellow FReepers suggestions on this decision. If you don’t feel comfortable responding openly, how about FReepmailing me I really would like your suggestions on the position I should take responding to the Board of Pardons.

First of all, I want to apologize to all if I have been ‘cranky’ tonight - Low pressure coming in with cold rain/sleet/snow mixture - Sure has my sinusitis in an uproar.

LOL Maybe this would be the perfect time to lay some accumulated experience on why you should can your own food out there...<<<

Yes, you can stack your soap boxes almost as high as I do at times.

LOL, I didn’t realize you were out of sorts, as I too have strong opinions and have thought many the same thoughts at times.

Now for your nose, I doubt that you will have any Oregano Essential Oil around, so you will have to go and hit the kitchen spice rack for Oregano, put at least 2 tablespoons in a cup of water, bring to a slow boil, just enough to let off steam and then hold your head over it, You can use a towel to make a tent and get the steam breathed into that nose.

Then drink the tea.

Few folks are aware that they have real tests on Oregano to discover that it has an ingredient that kills infections and works better and faster than most things available to them.

I have a small bottle of the E.oil and I can smell it deep 4 or 5 times in a day and knock out the sinus infection, that I got careless and let get started.

If you use the E. oil once or twice a day, you will stop having sinus problems, mine were bad enough that they wanted to do surgery on them years ago, I said no.

Another good idea for sinus and sore throats is to drink apricot brandy, just before you lay your head on the pillow, it will coat the throat, kill the germs and stop the sore throat.

Get well quick, we need you ....

I am not even going to talk about your excellent article on canneries , it is too true and still upsetting.

Next time you are in a store, read the label on a Dr. Pepper soda, glycol is on it too. [or it was 10 years ago]

[I have used crockpots for over 30 years and never knew that they should be preheated, an excellent idea....granny]

http://eatdrinkbetter.com/2008/11/08/eat-better-and-cheaper-with-fewer-dirty-dishes/#more-1198

Eat Better and Cheaper with Fewer Dirty Dishes

Written by Kay Sexton
Published on November 8th, 2008
13 Comments
Posted in Eat.Drink.Better, food crisis, local food, recipes

slow cooking ingredients

Everybody is feeling the ‘credit crunch’ and there are fears that people will be forced to buy cheaper and less healthy food as a result. But there are ways that we can all use the current energy and cash crunch to improve our diets and save both costs and energy.

* » Read more on Eat.Drink.Better
* » See peer reviews of Organic Foods and Drinks at Green Home

Slow cooking saves you time, money and energy

Fast food is energy and packaging intensive – the energy used to precook and process foods, packaged them and then transport them is considerably more than we would use is we bought fresh local food and prepared it ourselves. In autumn most of us will discover that local fresh fall food is probably some green and many root vegetables, and many of us won’t be familiar with cooking methods to make many of these crops into tasty dishes.

Enter the crock pot - a slow cooker that usually consists of a electric element that surrounds a ceramic cooking dish and lid. It offers a way of cooking dense foods slowly without supervision and without using the energy that ovens and hobs require. Most vegetable only or meat and vegetable combinations can be left to cook for eight to 10 hours because the meal won’t burn if left longer than expected and you don’t have to worry about the electricity bill because crock pots are very economical: low wattage equipment running for an extended period costs less than high wattage equipment used for a short time.

There are other advantages: foods, especially cheaper cuts of meat, that are cooked slowly are more tender; the one-stage preparation system means that working parents can prepare a meal in the morning and come home to find it cooked in the evening; in summer the food cooks but the chef doesn’t, as a crock pot doesn’t heat the kitchen in the way that other cooking methods do and best of all, at the end of the cooking time there’s just the ceramic pot and lid to wash – less dirty dishes.
Some crock pot tips

Heat the pot according to the manufacturer’s instructions and prepare the food according to your recipe before adding ingredients to the cooker – some meats (like poultry) must be heated thoroughly before slow cooking and pulses should be boiled to ensure toxins are destroyed.

Don’t be tempted to lift the lid! It adds 20 minutes to the cooking time whenever you do.

Sauces will not thicken in a slow cooker so you may wish to add cream or cornflour for the last hour of cooking time to make them more substantial
Crock Pot Autumn Stew

You can vary the ingredients in this meal according to what is cheap and good in your locality – if you can’t get squash try potatoes, sweet potatoes or rutabaga. You can also use lima or pinto beans instead of garbanzos

* 2 cups cubed butternut squash
* 2 cups chopped carrots
* 2 onions, chopped
* 1 cup chopped zucchini
* 2 (14 oz.) cans chopped tomatoes
* 15 oz. can garbanzo beans, rinsed and drained
* 14 oz. can vegetable broth or home-made vegetable stock
* 2 cloves garlic, minced
* Herbs and seasoning to suit your family.

Add all the ingredients to a four quart slow cooker and mix well to combine. Cover and cook on low for 7 to 9 hours or until vegetables are tender. Sprinkle with cheese before serving with crusty bread.

[Recipe calls for wheat gluten, could oats or cornmeal be used, as we might have in our storage foods?

We will all be Vegans if this depression lasts any longer....granny]

http://eatdrinkbetter.com/2009/02/01/vegan-bbq-ribs/#more-1568

Vegan BBQ “Ribs”
Written by Amy Bell
Published on February 1st, 2009
3 Comments
Posted in Eat.Drink.Better, recipes, vegetarian
Eating fewer animal products is a great way to improve your health, along with the health of the planet.

If you’re not yet ready to give up meat altogether, try having a couple of vegetarian days a week. You’ll soon discover the joys of meatless dining, and learn to appreciate the flavors and variety of vegetarian meals.

This is a great recipe if you’re wanting something slightly “meaty” and covered with spicy BBQ sauce!

* » Read more on Eat.Drink.Better
* » See peer reviews of Organic Foods and Drinks at Green Home

Vegan BBQ “Ribs”

Use organic ingredients whenever possible

* 1 cup vital wheat gluten
* 2 tablespoons nutritional yeast
* 1 & 1/2 teaspoons paprika
* 2 teaspoons onion powder
* 1 teaspoon garlic powder
* 1/4 teaspoon ground black pepper
* 3/4 cup warm water
* 2 heaping tablespoons tahini
* 1 teaspoon liquid smoke
* 1 tablespoon tamari or soy sauce
* 1 cup BBQ sauce Use your favorite bottled sauce (look for one without high fructose corn syrup, worcestershire sauce, or anchovies), or if you have a homemade recipe you enjoy, use that instead.

Preheat oven to 350 degrees and lightly oil an 8×8 baking dish.

Mix the water with the tahini, tamari, and liquid smoke. Stir until blended.

In a separate bowl, mix the wheat gluten, nutritional yeast, paprika, onion powder, garlic powder, and black pepper. Whisk to combine.

Add the wet mixture to the dry, stir to combine, and then knead for a couple minutes until strands of gluten form.

Press and stretch dough into pan, cut into 8 strips, turn pan and cut strips in half to form 16 strips total.

Bake for 20 minutes.

Remove from oven , re-cut strips, and cover with BBQ sauce.

Return to oven and bake for 15 minutes more.

Enjoy!

Xiaolu said on February 1st, 2009 at 11:48 pm

That recipe appears to be adapted from Susan of the FatFreeVegan Blog (http://blog.fatfreevegan.com/2007/05/barbecued-seitan-ribz.html). It’s quite tasty though my boyfriend tells me it doesn’t taste anything like the real thing (I’ve never tried ribs).

http://eatdrinkbetter.com/2009/01/17/eat-better-eat-cheaper-enjoy-breakfast/#more-1531

Eat Better, Eat Cheaper - Enjoy Breakfast

Written by Kay Sexton
Published on January 17th, 2009
4 Comments
Posted in Eat.Drink.Better, nutrition and health, recipes, vegetarian

granolaEverybody knows that they should start the day with a nutritious breakfast because it provides energy and gives the body enough nutrients to avoid snacking on unhealthy foods later in the morning, so it can actually help us lose weight. And everybody knows that healthy cereals are usually something we should be eating more of. And many of us are looking at our food budgets and wondering where we can save money.
I discovered this recipe by accident. I always eat breakfast, but don’t like raisins or sultanas unless they are rehydrated, so most packaged cereals just didn’t appeal to me. Then I realised that if I made my own cereal I could pack it with the things I do like: nuts and seeds, and dried apples, and leave out the things I don’t. But making cereal in the oven was complicated and not cheap – it meant standing over a tray of grains, stirring them every few minutes, and even then they would sometimes scorch, and using the whole oven’s heat on low just to crisp grains seemed environmentally insane.

* » Read more on Eat.Drink.Better
* » See peer reviews of Vitamins, Supplements and Herbal Remedies at Green Home

The solution is the crockpot granola recipe! One secret to this is to prop open the lid of your dry crockpot to let the minimal amount of moisture in the ingredients evaporate away. Another is to use a cups recipe as it seems to offer better proportions that weighing the ingredients on a scale, I don’t know why, but it does.
Crockpot Granola

Ingredients

* 5 cups oats (I use half jumbo oats, half normal for texture variety)
* 1 cup wheat germ
* 1 cup chopped or broken nuts and seeds(these can be entirely to your own taste)
* 2/3 cup honey (I only use 1/3 but some people like a sweeter cereal)
* 1/4 cup vegetable oil (use a good cold-pressed oil here, I use olive with a small amount of walnut added for extra flavour)

Directions

Place all ingredients into your slow cooker and mix well. Cook on the low setting for four to six hours depending on the size and heat of your pot. Remember to stir occasionally – prop the lid open with a wooden spoon to allow for evaporation.

When cooked, tip into a shallow dish or tray to cool and then store in airtight container. You can personalise this recipe a thousand ways. I make one batch with dried apple chunks, a teaspoon of cinnamon and chopped toasted hazelnuts. Served with hot milk this is a real winter warmer. Another contains sesame seeds and chopped pistachios and I tend to eat it with fresh fruit and yoghurt, which gives it a vaguely Middle Eastern flavour.

And, depending on your current breakfast cereal, I’d be willing to bet you’ll save between half and three-quarters of your current spending, and get a breakfast granola that’s tailored to your own preferences. It also makes fantastic granola bars and marvellous flapjacks …

http://eatdrinkbetter.com/2009/01/29/green-divas-guide-to-delicious-living-healthy-colorful-raw-root-veggie-slaw-recipe/#more-1563

Green Diva’s Guide to Delicious Living: Healthy, Colorful Raw Root Veggie Slaw Recipe

Author photo Written by Megan McWilliams
Published on January 29th, 2009

Posted in Eat.Drink.Better, nutrition and health, recipes, vegetarian

Raw Root Veggie Slaw

This delicious wintry salad/slaw was concocted by committee - myself, Dorothy Mullen and Cynthia Mutterperl - a couple of Sundays ago. We were all in Dor’s kitchen on a very snowy Sunday for her monthly Suppers dinner. Usually there is a larger group, but Cindy and I were the only silly (and fortunate because we had an awesome dinner!) souls that didn’t stay home because of the weather.

We had a great discussion about blood sugar issues and the benefits of being gluten free. We are all working on eliminating wheat and gluten from our lives. Dor has developed some fascinating curriculum about her work with nutrition and blood sugar among other health concerns. Go to the Suppers website to learn more about what she is up to.

The rest of the meal consisted of delicious jazzed up rice and beans and roasted butternut squash with roasted onions and garlic - yum. But, here’s the recipe for:

Sunday Supper’s January Root Veggie Slaw Recipe

* » Read more on Eat.Drink.Better
* » See peer reviews of Vitamins, Supplements and Herbal Remedies at Green Home

Ingredients
4 - 5 cups shredded root veggies cleaned/scraped (carrots, parsnips, beets - we threw in green beans for fun. I suspect kale would work too.)
1 cup sour cream
1/2 cup white balsamic vinegar
1/2 cup sesame oil
2 T. ginger
3 T. toasted sesame seeds
10 drops liquid stevia (or to taste)
1/2 head roasted garlic

Instructions
We used a food processor with the shredding thing to pretty quickly get the veggies prepared. We happened to have roasted garlic prepared for another part of dinner, so if you don’t have time to roast garlic (which takes almost an hour), just use a couple of heads of crushed raw garlic. Mix it all up and enjoy!

http://hudsonsaratogafarmreport.blogspot.com/

Wednesday, December 17, 2008
Winter 2008 Vegetable IPM Newsletter
Vegetable IPM News
Cornell Cooperative Extension
.
Vol. 13 Number 5 Winter, 2008
.
Table of Contents
- Seed Directory info
- 08 Eastern NY Organic potato trial results
- Notes on Potato Varieties Under Evaluation for NOFANY
- 2006-07 New York State Sweet Potato Cultivar Trial
.
Potato Issue
This issue of the Vegetable IPM News will be dedicated to potatoes. Many seed growers run out of certain varieties so order your seed early. If you have any questions on potato varieties, feel free to e-mail me with your questions. - John
.
Seed Directory
You can obtain a free copy of the New York Certified Seed Potatoes 2008 Crop Directory. This little booklet list all the seed growers in New York state and the potato seed varieties each grows. To obtain a copy,
you can call – 607-255-9869
e-mail aaw4@cornell.edu or write
New York Seed Improvement project
103C Leeland Lab
Cornell University
Ithaca, NY 14853
.
2008 Organic Potato Variety Trial - Eastern NY
John Mishanec, Cornell University
.
In 2008, two Organic Potato Variety trials were held in Eastern NY. One at Taliaferro Farms in New Paltz, NY and the other at Sisters Hill farms in Millbrook, NY. I would like to thank Pete Talifarro and David Hamilton for hosting the trials. With some descriptions, I have included Dr. Keith Perry’s (KP) observations from his trials.
.
Varieties
.[continues and there is a lot of information here on potatoes]

http://vegetablemdonline.ppath.cornell.edu/Home.htm

Welcome to the Cornell Plant Pathology Vegetable Disease Web Page. Vegetable MD Online was developed to provide access to the many Vegetable Disease Fact Sheets produced over the years by Media Services at Cornell. The addition of color photographs enhances the use of these sheets for plant disease diagnosis.

Navigating through this web site is very easy. By clicking on Diseases by Crops on the sidebar, seed packets of your favorite vegetables appear, and by clicking on the crop of interest, a listing of the current fact sheets available is displayed. Magnification of the photos provided in each sheet is possible.

A link is also provided to the Photo Gallery, which provides additional photographs not appearing in the original fact sheet. This will be updated on a regular basis, as the “typical symptoms” may not always appear every season.

Information in this site is in a constant state of change. Thus reference to the News Articles/Disease Alerts will highlight recent changes in disease management guidelines and options, and also provide news items suitable for newsletter articles intended for Extension Educator’s Service Letters.

Finally, additional links to other useful sites are provided, including the Glossary, an On-line Glossary of Technical Terms in Plant Pathology and to the Commercial Vegetable Guidelines.
Pest & Disease Guides in SpanishChili: Espanol symbol

[I did not read this one, don’t think it is organic..granny]

http://www.nysaes.cornell.edu/recommends/

Welcome to the 2009

Cornell Integrated Crop and Pest Management Guidelines for Vegetable Crops

pdf files on pages in this document require Acrobat Reader

Cornell Vegetable Team
http://www.hort.cornell.edu/extension/commercial/vegetables/vegeteam/index.html

About this site...

The 2009 Integrated Crop and Pest Management Recommendations Website is designed to enhance information provided in the hardcopy book through links to fact sheets, photographs, and other relevant data.

Linked websites:

* NYSAES Integrated Pest Management Program
* The Northeastern Pest Management Center has links to information on IPM in the northeast and throughout the US
* University of California Statewide IPM Project
* Virginia Tech Weed Identification Guide
* Cornell International Institute for Food, Agriculture, and Development: Global Crop Pests Identification and Information
* BIOLOGICAL CONTROL: A Guide to Natural Enemies in North America
* Plant Disease Diagnosis Clinic
* IPM Vegetable Fact Sheets
* Sustainable Farming Connection
* Appropriate Technology Transfer for Rural Areas
* Measuring Environmental Impact of Pesiticides
*

Crop Data Management Systems - click on the “CDMS” button in the Recommendations banner.
* New York State Department of Environmental Conservation (DEC)
* Vegetable MD Online
* Northeast Weather Association

Keyword Search

A keyword search for website is also provided for your convenience. It can be reached by clicking on the “Search” button in the banner.

Contents

Clicking on the “Content” button in the Guidelines banner will bring you to a list of Chapter 1 though 28. From this page you can reach any of the general information and commodities chapters. Alternatively, you can browse through sequential chapters by using the “Next Chapter” button at the bottom of each page.

NOTE:

Every effort has been made to provide correct, complete, and up-to-date pest management information for New York State at the time this publication was released for printing (October, 2008). Changes in pesticide registrations, regulations, and guidelines occurring after publication are available in county cooperative extension offices or from the Pesticide Management Education Program web site (http://pmep.cce.cornell.edu/).

Trade names used herein are for convenience only. No endorsement of products is intended, nor is criticism of unnamed products implied.

These guidelines are not a substitute for pesticide labeling. Always read the product label before applying any pesticide.

The guidelines in this bulletin reflect the current (and past) authors best effort to interpret a complex body of scientific research, and to translate this into practical management options. Following the guidance provided in this bulletin does not assure compliance with any applicable law, rule, regulation or standard, or the achievement of particular discharge levels from agricultural land.
Updates and additional information for this Guideline are available athttp://www.nysaes.cornell.edu/recommends/.

Content Editors:
Stephen Reiners (Department of Horticultural Sciences, Geneva) and Curtis H. Petzoldt (NYS IPM Program)

Discipline Editors

Entomology: Coordinator: Brian A. Nault (Entomology – Geneva).
Contributors: Michael P. Hoffmann (Entomology – Ithaca), Anthony P. Shelton (Entomology – Geneva), and Ward M. Tingey (Entomology – Ithaca).

Plant Pathology: : Coordinator: Thomas A. Zitter (Plant Pathology – Ithaca). Contributors: George S. Abawi (Plant Pathology – Geneva), Helene R. Dillard (Plant Pathology – Geneva), Margaret T. McGrath (Long Island Horticultural Research and Extension Center, Riverhead), and Christine D. Smart (Plant Pathology – Geneva).

Weed Management: Coordinator: Robin R. Bellinder (Horticulture – Ithaca).

Vegetable Culture: Coordinator: Stephen Reiners (Horticultural Sciences – Geneva). Contributors: Donald E. Halseth (Horticulture – Ithaca), and Anu Rangarajan (Horticulture – Ithaca).

IPM: Coordinator: Curtis H. Petzoldt (NYS IPM Program).

Pesticides: Coordinator: Michael Helms (Pesticide Management Education Program, Ithaca) Contributors: Ronald Gardner and William G. Smith (Pesticide Management Education Program, Ithaca).

Pesticide Calibration: Coordinator: Andrew J. Landers (Entomology – Geneva).

Animal Management: : Coordinator: Paul D. Curtis (Natural Resources – Ithaca).

http://www.mediterrasian.com/links.htm

Oldways

Oldways Preservation and Exchange Trust is a non-profit educational organization whose goal is to promote healthy eating based on traditional ethnic cuisines from around the world. Since its founding in 1988, Oldways has been at the forefront in educating the public about the benefits of following these “old ways” of eating. In fact, Oldways helped develop both the Mediterranean and Asian Diet Pyramids. Oldways’ Web site has a detailed analysis of the Mediterranean and Asian Pyramids, and it also includes a range of other educational material to help you follow healthy traditional dietary and lifestyle practices.

AsiaFood

This easy-to-navigate site focuses on food from all regions of Asia. Features a wide variety of tasty Asian recipes divided into 13 categories including rice and noodles, poultry, seafood, meats and desserts. Also includes an extensive glossary of Asian food terms, and articles on various aspects of Asian food and cooking.

Mostly Eating

Run by Sophie, a nutritionist from England, Mostly Eating focuses on healthy, sustainable foods that are also delicious and easy to prepare. Her site features dozens of mouthwatering recipes (including many Mediterranean and Asian inspired recipes) accompanied by gorgeous food photos that Sophie takes herself.

Organically Cooked

Written by Maria, an ex-pat New Zealander who has lived on the Greek island of Crete for many years, this blog is full of delicious authentic Greek recipes, as well as wonderful stories chronicling the daily life of Maria’s Cretan family as told through the food they eat.

International Olive Oil Council

By far the most commonly used oil throughout the Mediterranean region comes from the fruit of the olive tree. Indeed, olives have been grown and cultivated throughout the Mediterranean—from Italy, Spain and Greece to Morocco, Turkey and Tunisia—since ancient times. This site, produced by the International Olive Oil Council, highlights why olive oil is so prized—not only for its taste, but also for its nutritional properties. The site includes the history of olive oil, tips on selecting and using olive oil, as well as a detailed look at the health benefits of incorporating olive oil into your diet. The site also features a large selection of healthy dishes that all use olive oil in some form.

Gourmed

Well-designed and easy to navigate, the site includes a large collection of recipes from all over the Mediterranean region including Greek, Italian, Spanish and Moroccan. Also includes a wealth of articles from experts about Mediterranean dietary and cultural practices, as well as health articles and a drinks guide.

CliffordAWright.com

This inspiring site radiates the passion that its creator, Clifford A. Wright, has for the glorious food of the Mediterranean. For over thirty years, the renowned cook and author has traveled throughout Europe, North Africa and the Middle East gathering authentic recipes and tracing the history of Mediterranean cuisines and cultures. He presents a mouth-watering collection of regional recipes with an emphasis on robust home cooking.

[more ____ hidden links, so go to the url....granny]

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.