Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yes, that’s the one I’ve thinking about ordering.<<<
It sounds as tho you have made a good choice.
RICE DISEASES - USA (02): QUARANTINE
************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Sun 15 Mar 2009
From: Jack Woodall woodall@promedmail.org
On 6 Mar 2009, the University of Arkansas, Division of Agriculture,
put out a warning of potential problems because of bakanae disease if
Californian rice seed is imported into Arkansas to replace a shortage
of local seed [ProMED-mail post no. 20090313.1029].
It was said that this is a seed-borne disease and not known to be
present in Arkansas or other southern states. The fungus poses a high
risk to rice and also affects other crops. Letting it loose in
Arkansas would be a major, irrecoverable disaster. On top of that,
Californian rice varieties would be useless due to their high
sensitivity to Arkansas rice blast strains.
What concerns me is the further statement, “We’re not sure if other
states are preventing this risky seed movement at this time, although
our State Plant Board is advising them to be aware of the situation.”
I recall the sad story of the attempted eradication of _Citrus
tristeza virus_ [CTV] in California, where citrus growers refused to
fell their trees in order to protect their neighbors’ orchards, so
that now the disease is endemic (see ProMED-mail post no.
20080305.0899). In that update ProMED commented: “It appears that a
short sighted decision 10 years ago has led to the present problem.
As a result of ignoring scientific advice at the time, much more
expensive measures are now necessary to ameliorate the effect of CTV
on the industry than would have been needed to maintain the CTV-free
status of the trees used for providing budwood.”
Are we going to see the same short-sighted, self-serving actions from
Arkansas rice growers, who may be willing to risk importing diseased
seed rather than having no rice crop, regardless of what they will
let loose in the state, which could spread to other crops there
besides rice, and to every other rice-growing state? Are other states
going to refrain from somehow obtaining Californian seed and passing
it off to Arkansas as local grown? Is there going to be an efficient
plant quarantine this time? Precedent does not encourage optimism.
Perhaps concerned ProMED-PLANT readers would care to contact state
agricultural officials and insist on a properly supervised
[quarantine] ban. ProMED-mail would be interested to hear of any
developments regarding this particular problem.
—
Jack Woodall
Associate Editor, ProMED-mail
Rio de Janeiro
Brazil
woodall@promedmail.org
[To prevent introductions of plant pathogens or to attempt
eradication of new incursions, any official measures cannot be
effective without the informed cooperation and positive support of
growers and the general public (for example, see ProMED-mail post no.
20090206.0528 on successful eradication of citrus canker in
Australia). These are long-term commitments for the benefit of
national agricultural industries and depend on the individual as much
as governments. - Mod.DHA]
[see also:
Rice diseases - USA: quarantine 20090313.1029
Citrus canker - Australia: (QLD) eradicated 20090206.0528
2008
http://laist.com/2009/03/16/secessionist_california_pig_farmers.php
Secessionist California Pig Farmers Swear Revenge on ‘Hollywood Types’
Rural California is seceding from the urban coast? Well, if industrial pig farmers have anything to do with it, cities like Visalia, Tulare, and Fresno will soon be working to separate themselves from the heathen-vegan coast! The reason? It’s all because we took their chicken coops away from them — or, at least, because we fought against current agro-industrial standards for livestock health and welfare.
continued.....
http://veganhomemade.wordpress.com/2009/03/15/chicken-n-beer/
Chicken n’ Beer
March 15, 2009 at 7:40 pm · Filed under Food, vegan ·Tagged apples, beer, seitan, vegan
I couldn’t think of a better title for this post, so I’m going with it.
My thinking for this meal went: I have four tart apples from my CSA that aren’t my favorite type for snacking on, I should make applesauce. People put applesauce on pork chops, right? I should put applesauce on some sort of meaty thing. Seitan cutlets would work, but I really didn’t like the recipe from VCON. How bout this recipe for chicken-style seitan cutlets? Okay, and I’ll have baked acorn squash and steamed collards on the side. That’s a whole lot of sweet in one dinner, what about something bitter to balance it out? I had good luck with the balsamic reduction for my stromboli, I wonder what a beer reduction would be like?
Thus was born Grilled Chicken-Style Seitan Cutlets with Savory Applesauce and Pale Ale Reduction.
It turned out pretty good, all in all. You can’t really see the reduction, the color blended into everything else. The seitan cutlets are great, I would highly recommend them. Good texture, and rolling them out with a rolling pin is MUCH easier than trying to stretch them by hand. There are some leftover in my freezer right now, and that makes me happy. The applesauce ingredients were minced red onion, garlic, ginger, coriander, cumin, cinnamon, lemon juice and peeled apples. It was very, very tasty. I loved the fresh ginger flavor that came through. The beer reduction…well…I wouldn’t recommend anyone make a reduction from beer unless they really like beer flavor to begin with. I used a pale ale, which was pretty hoppy and might not have been the best choice. It became very bitter as it reduced, so I added a bit of sugar and salt to help it out. It was okay. If I try a beer reduction again I’ll use a lighter, less bitter beer, maybe like a hefeweizen.
Speaking of beer, I was tickled to come home one night and find this selection of beer looking out from our fridge.
I have to admit that we normally keep a pretty decent amount of beers in the fridge, but not this kind of amazing selection. These were all either gifted to us, left at our house by a friend, bought as a single or the remainder of a six pack. As Homer would say: Mmmm, beer…
http://joannavaught.com/2009/03/new-seitan-cutlets-recipe-and-seitan-troubleshooting.html
[more tips in comments]
08
Mar
New Seitan Cutlets recipe and Seitan Troubleshooting
category: cookbooks, recipes
It breaks my heart whenever I read a thread on the Post Punk Kitchen forum where people having trouble with boiled seitan recipes. Seitan is a staple in our house, and for good reason: each serving packs over 15 g of protein at only about 50 calories. Did I mention that it’s versatile and delicious?
Here is my newest recipe for seitan cutlets, followed by a little seitan troubleshooting:
Chicken Seasoning
enough for 4 batches of seitan
I make my own chicken seasoning, because the stuff they sell at the grocery store has way too much salt and sugar; some of it even has MSG and high fructose corn syrup. No thanks! I already have everything I need in my pantry. If you’re not a fan of nutritional yeast, go ahead and leave it out, but then reduce the amount of seasoning per seitan recipe to 1 tablespoon.
1/4 cup nutritional yeast
1 tablespoon salt
2 teaspoons ground black pepper
2 teaspoons paprika
2 teaspoons rubbed sage
2 teaspoons garlic powder or granulated garlic
2 teaspoons onion powder or dehydrated onion flakes
2 teaspoons sugar
1 teaspoon thyme
Combine in a lidded container and shake until well-combined. Store at room temperature for up to two months.
Seitan Cutlets
makes 6-8 cutlets
dry:
1 cup vital wheat gluten
1/4 cup chickpea flour or all purpose flour
2 tablespoons chicken seasoning
wet:
3/4 cup cold water or vegetable broth
1 tablespoon vegetable, grapeseed, or light olive oil
cooking broth:
8 cups cold vegetable broth or water with 2 tablespoons miso dissolved in it
Place a large heavy-bottomed 4 quart pot on the stove and add vegetable broth.
Combine your dry ingredients in one bowl and your wet ingredients in another bowl. Add wet to dry and mix well, then use your hands to knead the seitan mix gently for a few minutes—just until uniform and homogenous.
Between two sheets of parchment paper, roll out golf ball sized pieces of seitan dough as thinly as you can. If a cutlet tears a little from being rolled out too thinly, no big deal! Just re-form it into a ball and have another go at it. When it’s very thin, slip it into the cold broth and repeat with the rest of the seitan dough. There is no need to be a perfectionist about this. You’ll probably need to replace the parchment sheets at least once before you’re done, since they get greasy and stop being effective.
When all the cutlets have been rolled out and placed in the pot, allow them to rest in the cold water for 10 minutes or so. Then bring the water to a low simmer, cover, and allow seitan to cook for an hour. It is crucial that you never allow the broth to come to a boil, as this will result in spongey seitan.
When you come back, all the cutlets should be at the top and some will be sticking together slightly. Don’t worry about that. Take the pot off the heat and leave them in the water for at least a half hour, until cutlets are easy to handle.
You can cook with them right away, but I prefer to transfer them at this point to a container, refrigerate them for a few hours or overnight, and then cook with them later.
You will need “cook” these before eating them. Think of them as you would raw tofu: it’s safe to eat right out of the container, but it needs to be flavored and cooked for maximum taste. I get the best results from draining the cutlets, squeezing out as much moisture as possible, and then pan-frying them lightly in a little bit of oil.
Seitan Troubleshooting
I can’t help you fix someone else’s recipe, but if you follow my recipe and you’re still having trouble, here are some troubleshooting techniques.
Seitan is too spongey or “brainy.” Turn down the heat. The seitan can never, ever come to a boil. The water shouldn’t go above a low simmer. If you think that you might not be able to tell the difference between a simmer and a boil, check out this guide. If you’re still not sure that you can tell, try cooking your seitan in a crockpot on the low setting for a few hours.
I check that it doesn’t get to a boil and I lower the heat, but when I come back an hour later, it’s still spongey! In that case: take off the lid. I have a glass lid on my pot, so I check it visually every 10 minutes to make sure that the temperature hasn’t risen. If you don’t have a glass lid, the temperature could be steadily rising and reaching a boiling temperature and you wouldn’t even know it. Eliminate the guesswork and take off the lid.
My seitan isn’t spongey, but it’s not firm, either. If you make seitan with 100% VWG, it will be way too rubbery, which is why nearly every seitan recipe uses another flour. The higher the protein content of the secondary flour, the more firm the seitan will be. Use chickpea flour, also known as besan. Bob’s Red Mill makes a chickpea and fava bean blend that I like a lot.
The texture is fine, but my seitan is water-logged. Thirty minutes after cooking, I move each cutlet to paper bags to drain straight out of the broth. If you’re going to store them, move them to storage after the draining step. If you’re going to cook with them right away, sandwich them between paper towels (like you would with tofu straight out of the package) and gently squeeze out the extra moisture.
If you’re doing everything “right” and the seitan still tastes off, it’s probably the vital wheat gluten. I use Bob’s Red Mill exclusively. I’ve never used Arrowhead Mills, but I’ve heard from a lot of people that it doesn’t taste very good or produce good results with seitan.
I hope this helps!
http://joannavaught.com/2009/02
I just made this for myself because, shocker, I’m sick. This was a regular of mine when I was a baby vegan, and now I only make it when I’m sick because I feel like I have an excuse to make a soup that only has 5 ingredients and takes 15 minutes. If you don’t have soy creamer, soak 1/4 cup of raw cashews in 2 cups of soy milk and then blend it until smooth.
Tomato Basil Soup
makes 4 generous servings
1 tablespoon olive or coconut oil
2 cloves garlic, chopped
1 28 oz can organic diced tomatoes, drained (Baby, you know the fire roasted Muir Glen are worth the extra $1.)
6 oz can tomato paste
1 pint or 2 cups soy creamer
1/4 cup fresh basil
salt and freshly ground pepper to taste
Heat oil over medium heat in a soup pot. Add garlic and saute until fragrant. Add the drained tomatoes and the tomato paste. Bring to a low simmer and simmer for 15 minutes, covered. Move it off the heat and allow it to sit for five minutes. Add the creamer and then blend the soup until smooth. Transfer the soup back to the pot. Chiffonade the basil and stir it in, and then season with salt and pepper. Serve immediately.
http://joannavaught.com/2009/01
Hoppin’ John Cakes
makes 10-12 cakes or 4-6 servings
Be sure to use short grain rice in this recipe: the extra starch is essential in the recipe for helping the cakes hold their shape.
1 cup uncooked short grain brown rice
3 cups cooked or canned black eyed peas
2 tablespoons chopped pickled jalapeno or 1 tablespoon hot sauce
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon liquid smoke
3/4 cup chopped onion
1/4 cup fresh parsley, chopped
1/2 cup vital wheat gluten
olive or peanut oil for frying
Cook the rice according to the directions on the package and set aside.
In a large bowl, combine black eyed peas, jalapenos or hot sauce, olive oil, salt, and liquid smoke. Use a potato masher or your hands to mash the peas, just until they’re starting to stick together and clump up — about half of the peas should still be whole. Stir in the cooked brown rice, onion, and parsley, and now really get in there with your (clean!) hands and mush everything together until it’s uniform. Be sure to use your hands only — do not under any circumstances use a food processor or other device, as this will turn everything to useless mush.
Finally, stir in the vital wheat gluten and use your hands to mix it in well. This should take the consistency to the point where if you form a patty with your hands, it stays in the patty shape very easily. If it doesn’t do that, work it for another minute or so and it should stick together better.
TIP: The vital wheat gluten in the recipe is an egg replacer and helps with the binding, but you’re not going for a seitan firmness here. After frying, the cakes should be tender enough that they fall apart easily when you stick your fork in them — no knife required.
Heat a thin layer of oil in a large skillet until it is bubbling slightly but not spitting. This will probably be medium-low, but depending on how heavy your skillet is and which oil you use, it could be lower or higher. Make a 2 sheet layer of paper towels on a large plate next to the skillet.
Form patties with your hands that are about 1/2 inch thick and 3inch across — a little smaller than the the size of your palm. Lay them gently in the oil, fitting as many patties as you feel comfortable having in the skillet at once. After a few minutes, check one of the patties for color: you want to flip it when it’s uniformly golden brown on the bottom. Use that timing to gauge how long the rest will take to get to the right coloring on both sides of the patties. When both sides are cooked, transfer to the paper towels to drain. Serve warm.
http://vegandad.blogspot.com/2009/01/sausages-in-works.html
I have been working on a tempeh/seitan sausage in an attempt to make a sausage that is a little more tender and a little less “gluten-y.” Sometimes I find that the steamed sausages come out a little tough, or give my stomach a gluten overload. So far, my results have been pretty good, but a little too soft, I think. They taste great and have a good texture right out of the steamer, but they turn to mush if placed in a sauce. I am kind of sausaged out right now, so I will experiment again in a little while.
[Lots of vegan recipes]
http://www.pr.com/press-release/138945
Pop Farming Helps Homeowners Make the Switch from the Organic Produce Section to Backyard Urban Farms
Inspired by Cuba’s organoponico movement, Portland Oregon social entrepreneur Dan Bravin teaches homeowners how to create sustainable backyard farms. Portlanders are known for for their “green” living and environmentally friendly attitudes, the perfect place for Bravin to find homeowners who need help installing and maintaining chicken coops or finding the right composting methods for their property.
Portland, OR, March 16, 2009 —(PR.com)— Reliance on foreign oil, dependence on fertilizers, economic crisis: these are all a part of America’s current reality. A similar situation was faced by Cuba in the 1970’s, when the fall of the Soviet Union led to widespread poverty and massive hunger across the island. In response to this challenge, Cubans developed a system of urban farms called organioponicos that were instrumental in maintaining their survival in the absence of foreign foods, oil, and fertilizers. Inspired by the way the Cuban people persevered during this economic collapse, Portland-based social entrepreneur, Dan Bravin, has used the organioponico model in creating his own agricultural consulting business. In 2009, Bravin introduced Portland Organoponico Project (POP) Farming to the greater Metro area with the ideal of creating an urban community fully sustained by its own food production.
Oregonians already have a propensity for buying locally produced and environmentally friendly products, but the current economic crisis is forcing many homes to choose between buying locally grown, organic foods and paying the mortgage. Through 2008 it was reported that organic foods were consistently 20 to 100 percent more expensive than conventionally produced foods (”Sticker Shock in the Organic Aisles, “New York Times). According to Bravin, the best way to meet this challenge is for communities to grow
their own food. “It’s the time to get back to basics in some very important ways. It’s time to bring back the family farm...and put it in your back yard,” says Bravin.
Bravin’s goal is to empower Portland Metro homeowners by giving them tools to create thriving urban farms within the confines of their own property: consulting on and installing plants including, fruits and berries, edible natives, vegetables, herbs, and grains on a micro scale; matching individuals with composting systems that meet their needs; and providing guidance on everything chicken, installing chicken coops and consulting on chicken breeds and care. There are an overwhelming amount of resources and classes that give people great information, but by consulting with homeowners at their
residence, POP Farming creates a personalized experience in order to maximize production, leveraging the unique characteristics of the property.
About POP Farming
Bravin has been featured in The Oregonian as well as the Wall Street Journal for his work with City Garden Farms, a local company established in 2008 that uses residential yards for food production that is harvested and sold at local farmers markets as well as delivered to monthly subscribers. POP Farming offers a variety of personalized backyard farming services. POP Farming offers any level of consulting services from a simple starter overview of your garden up to hands-on, in-garden tutorials. Their goal is to make your garden successful and productive. For more information, visit http://popfarming.wordpress.com.
###
Contacts:
Daniel Bravin, President Stephanie W. Cook
503.730.0981 503.224.3487
pop.farm.info@gmail.com stephanie@colourmarketing.com
http://popfarming.wordpress.com/
Interesting page, it appears that Portland is pushing Urban Gardening and even giving classes on it.
granny
http://trashfactory.net/sunrootgardens/
Sunroot Gardens
|||urban survival farming
announcement
Sunroot has no more shares for 2009 so check out:
“Calliope’s Table” Urban Gardens & CSA
“The future’s here. We are it. We’re on our own.”
[Bob Weir + John Barlow]
Ready to get serious about growing food for survival in these changing times? Here’s what Sunroot Gardens is doing:
* planting veggies in the city; in front, back & side yards, empty lots & anyplace else possible
* raising staple crops like wheat, beans & quinoa in large plots, in & out of town
* bartering produce & staple crops for land, labor, goods & services needed to farm (see wish list)
* harvesting & distributing to the people who contribute, from a central Southeast location
Sunroot Gardens is not a business or a non-profit, and is not affiliated with any political group, religion, or philosophy. It is simply an effort to feed as many people as possible by offering them ways to participate in the growing of the food.
[ this info as a hand-out flyer ]
Details
Sunroot Gardens is centered in the City of Roses, Cascadia. It is predominantly urban, utilizing over 30 plots in yards and other spaces around Southeast, plus acreage outside of town for staple crops. Sunroot Gardens avoids chemical pesticides, herbicides, fertilizers, sprays, etc., and any (knowingly) genetically engineered seeds or plants. No need to poison the food.
Open-pollinated / heirloom seeds: Heirloom and other open-pollinated varieties of vegetables and herbs are generally grown rather than hybridized ones for considerations of seed-saving, variability, and flavor. Irrigation use is low; some plots recieve only rain for watering. Purchased soil amendments are vegan with the exception — new to 2009 — of fishmeal in the complete organic fertilizer recipe we mix up from ingredients we procure at Concentrates.
Seed-Saving: We are doing as much seed-saving as possible. Seed companies have been facing higher-than-usual demand over the winter of 08/09, and have been running out sooner. Next year, veggie seed is likely to be rarer and more expensive. Plus which, saved seed performs better than purchased seed if it is harvested correctly and is stored well. Like other tried-and-true farming methods, seed-saving is just good old-fashioned common sense.
Bicycles: Famously, Sunroot Gardens is a bicycle-based operation, over 90% car-free. This is (believe it or not) simply more convenient, less expensive, and (without a doubt) sexier and more fun than driving. We’re not interested in cycling as a snooty ideological preference; why saddle it with all that? Better to keep the ride light and free. Sunroot Gardens is not anti-car (or anti-anything else that happens to be present in our times).
Food Distribution
During 2009, starting around May Day and continuing until Winter Solstice, produce will be available at a central Southeast location twice a week. Wednesday will be for the people who paid US$ for a CSA (Community Supported Agriculture) share. Friday will be for the land-lenders, laborers, friends-of-the-farm, etc. On both days, harvested produce will be set out like at a farmers market stand for people to help themselves. Sunday will bring Sunroot to a new farmers market that will be opening on Hawthorne. Hours for all days will be announced closer to that time.
Additionally, produce will generally be available for people on any day that they come help. We will, after all, be spending our time in gardens!
Sunroot Gardens is not a bicycle delivery service for produce. We have never said we were and don’t know why so many people keep saying it. Must be a yuppie “sustainability” fantasy, we suppose — fresh food brought to the manor by a peasant on two wheels, how cute.
The Staple Foods Project
When we do borrow a truck or fire up a big engine, it’s likely to be in service of the Staple Foods Project. Here the parcels are bigger (measured in acres rather than square feet) and the crops farmier: quinoa, wheat, and soup beans were the big stars of the 2008 Season. The wheat harvest was well over 600 lb. Participants at whatever stage — harvesting, threshing, winnowing — rec’d 1 lb. wheat berries (or flour) per hour worked, once the project was finished and all the time added up.
For 2009 we plan to expand to oats, rye, buckwheat, peas, flax and corn. We are also dedicating land to grow out seed for 2010 plantings. Who knows what seed availability will be like in the near or longer term — we can’t count on anything.
Barter Exchange
Produce will be offered in trade for labor, land, and goods/services that the farm needs. This decreases the reliance on money for everybody involved, which makes sense these days.
Past exchanges have included produce for farm work (by far the most common), and for garden plots, bicycle repair, heavy-load transportation, plant starts, seeds, homecrafts, scavenged wood or tools or special supplies. If you have something to offer for food, bring it up.
Wish List
The Sunroot Gardens operation is always seeking the following:
* land to farm, in the city or outside it
* the starshelp with garden work and farming tasks
* tools, used or new (even broken if fixable)
* bikes, bike carts, bike parts
* mechanical know-how, such as welding and small-engine work
* lumber for building
* windows/plastic for greenhouses & cloches
* metal stakes, PVC, cable & cordage
* boots, gloves, hats, rain gear
* manure & bedding from well-treated, non-poisoned animals. Can include chickens, rabbits, goats, horses, cows, etc.
* household compost — ask us where to bring it
* picking up coffee-grounds from local cafes, bringing it to compost piles (we already have cafes set up collecting it)
Contacting Sunroot Gardens
email: SunrootCSA (AT) riseup (DOT) net
phone: 5 0 3 . 6 8 6 . 5 5 5 7
>>>anything in the instructions about whether it can grind popcorn or not, I’d like to know. Somehow, I ended up with a SuperPail of the stuff....;)<<<
Popcorn is a toughie... I tried it in my Victoria mill, and while turning was harder, it did work... I would suggest on any mill, that you double grind it - first to crack and second to grind.
Then on the other hand - Back when I was in college, I dated a girl whose family dry air popped corn for breakfast cereal... Wasn’t bad... They sprinkled cinnamon sugar on it and added milk...
http://www.fourseasonfarm.com/main/articles/articles/mother2.html
Gardening on the
back side of the calendar
By Eliot Coleman
A Garden For
All Seasons
[greenhouse and cold frame]
Good articles:
http://www.fourseasonfarm.com/main/articles/articles/mother1.html
http://www.fourseasonfarm.com/main/authentic/authentic.html
http://www.calliopes-table.com/links.htm
http://popfarming.wordpress.com/
There is a lot of information on gardening and growing food on these Urban Farm sites:
http://www.fao.org/unfao/bodies/COAG/COAG15/X0076e.htm
http://dp.biology.dal.ca/reports/simovic2st.html
Thank you for the link to find parts. The lady at the office said the gauge looked fairly new, but it might be worth checking with my MIL to see when she got it. A new one might be in order. The lady also wasn’t sure if my canner had a flat bottom or if her counter was wobbly ( I think it was her counter) She said if it wasn’t flat it wouldn’t heat properly. Any comments? Is this something I should be concerned with?
The controlling continues:
House Resolution 875, or the Food Safety Modernization Act of 2009
Senate Bill 425, or the Food Safety and Tracking Improvement Act
http://www.worldnetdaily.com/index.php?fa=PAGE.view&pageId=92002
/snip/
The blogosphere is buzzing with comments on the legislation, including the following:
* Obama and his cronies or his puppetmasters are trying to take total control – nationalize everything, disarm the populace, control food, etc. We are seeing the formation of a total police state.
* Well ... that’s not very “ green “ of Obama. What’s his real agenda?
* This is getting way out of hand! Isn’t it enough the FDA already allows poisons in our foods?
* If you’re starving, no number of guns will enable you to stay free. That’s the whole idea behind this legislation. He who controls the food really makes the rules.
* The government is terrified of the tax loss. Imagine all the tax dollars lost if people actually grew their own vegetables! Imagine if people actually coordinated their efforts with family, friends and neighbors. People could be in no time eating for the price of their own effort. ... Oh the horror of it all! The last thing the government wants is for us to be self-sufficient.
* They want to make you dependent upon government. I say no way! already the government is giving away taxes from my great great grandchildren and now they want to take away my food, my semi-auto rifles, my right to alternative holistic medicine? We need a revolution, sheeple! Wake up! They want fascism ... can you not see that?
* The screening processes will make it very expensive for smaller farmers, where bigger agriculture corporations can foot the bill.
* If anything it just increases accountability, which is arguably a good thing. It pretty much says they’ll only confiscate your property if there are questions of contamination and you don’t comply with their inspections. I think the severity of this has been blown out of proportion by a lot of conjecture.
* Don’t waste your time calling the criminals in D.C. and begging them to act like humans. This will end with a bloody revolt.
* The more I examine this (on the surface) seemingly innocuous bill the more I hate it. It is a coward’s ploy to push out of business small farms and farmers markets without actually making them illegal because many will choose not to operate due to the compliance issue.
I should think a new canner would be accurate, ya know, quality tested and all. Mine is who knows how old, so thought I’d better get it looked at. It’s from the National Pressure Cooker Co. made in Eau Claire, WI. The gauge is a Presto brand. If mine is OK, then I would maybe just need to replace a couple of parts. If not, then I would try to buy another one.
>>>She said if it wasn’t flat it wouldn’t heat properly. Any comments? <<<
Only if you are using it on a glass flat top range (not recommended for larger canners)..
Makes no difference if you are using gas or regular electric range... Since it overhangs the element on the electric coil range, it would heat quite well since it would be in full contact.
Even if it did heat unevenly, just think - The internal temperature of the vessel has to be 240º F. at sea level with a pressure of 10#... T hat’s the whole interior of the vessel.... Since we are not browning meat, making pancakes or baking a cake, it matters not if it is hotter on one side or one spot or another... All that matters is if it can maintain enough heat to keep the pressure uniformly at the 10-11# (10# with weighted regulator and 11# with manual spring loaded valve)
Gee, when it gets too hot in the kitchen, I often do my canning on a kerosene stove outside... The canner overhangs this a couple of inches on each side, so the center is going to be hotter than the outside edges of the bottom... Never had any problems with it... (Except I get to scrub a bit of soot off the bottom when I am done)
Well, my bonus year trees are all planted...
I didn’t really need to plant any this year, but with all the goings on, I decided to put more trees in this year and to put them all along the road side of the property... By fall, they will be 7-8’ tall and make a nice screen.
Since I use a 3000+ year old practice of coppice harvesting, I will not have to replant for at least 20 years.
It is amazing how some of the oldest practices are actually some of the best for production and management.
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