Never yield to the apparently overwhelming might of the enemy. Winston Churchill - 1941<<<
A fine man.
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* About
* Basic Preparation of Bulgar Wheat
* Basic preparation of Cream of Bulgar Wheat
* How to make bulgar.
* How to make seitan (a/k/a gluten meat)
Bulgar and Brisket II
February 4th, 2009
I already have a bulgar and brisket recipe here, but this is another variation on the theme.
* 3 cups uncooked bulgar
* 3 cups beef stock
* 3 cups water
* 1 chopped onion
* 1 teaspoon cumin seed
* 1 teaspoon caraway seed
* chopped mushrooms
* left over brisket, chopped in chunks
* Small can of tomato sauce
Put the onion, mushroom, caraway and cumin seeds in a skillet in 2 tablespoons of olive, saute until the onions are starting to clear, then add the uncooked bulgar. Continue to cook until the bulgar has started to change color (a little darker) and it smells a bit like roasted nuts. Put the stock and water into a sauce pan and bring to a boil. Put the bulgar/onion/mushroom mixture into a baking pan, add the chunked brisket and the boiling hot broth. Add a small can of tomato sauce. Cook in a 350 oven for 30-45 minutes, until all the liquid is absorbed. Voila, bulgar and brisket!
Turnip Cakes
January 9th, 2009
It’s winter, and one of the staple winter veggies is the Turnip. For some reason, many Americans seem to have a prejudice against turnips. I don’t know why, because the turnip is nutritious, tasty, and fun to cook with. This morning I made turnip cakes for breakfast, using some left-over mashed turnips from last night’s dinner.
* 1 cup mashed turnips (serve mashed turnips for dinner the night before you plan to make this breakfast, be sure to make enough so that you have left-overs for breakfast).
* 1 cup whole wheat flour
* 1/3 cup yogurt cheese (or yogurt, or buttermilk, or milk with a teaspoon of vinegar)
* 1 teaspoon baking powder
* 1 egg, beaten
Mix the ingredients, fry in oil in medium hot skillet. This makes a fairly thick pancake, if you like a thinner pancake, add a bit more liquid. I did not add any oil to the recipe, only to the pan for frying, because I had mashed the turnips last night with butter.
Serve with just a bit of jam on top. I used raspberry, made by a local farmer, that I got through the Oklahoma Food Coop.
This makes about 12 dollar size pancakes. It would make more if you make a less thick batter.
This was a very bon appetitin’ breakfast.
Bulgar and Black-eyed Peas for New Years Day!
December 28th, 2008
Anyone of a culture that derives from the American South knows the absolute importance of eating black-eyed peas on New Year’s Day. Here’s an easy and very tasty way to start the New Year out right that is a bulgarish twist on the traditional “Hoppin’ John recipe.
Before you go out to party on New Year’s Eve, take out your crock pot, and fill it with:
* 1 lb dried black-eyed peas
* 1 cup uncooked bulgar
* Ham bone or chunks of ham or a hamhock or two or some bacon and/or enough broth or stock to fill the pot
* Seasonings to taste — I always add sauteed garlic and onions and my infamous Habanero sauce.
Turn the crockpot on low, cover, and leave it on overnight. In the morning you wil have wonderfully seasoned, tender, black-eyed peas and bulgar. If you have some frozen cooked greens in your freezer, heat them up and stir them in with the cooked peas and bulgar and you will double your abundance in 2009, since greens are another Southern tradition for New Year’s eatin’.
Stove-top Bulgar Pudding
December 23rd, 2008
This possibly could be the ultimate comfort food for a cold winter night.
* 1-1/2 cups cooked salad bulgar (bulgar that has been cooked in fruit juice),
* 2 cups milk, divided 1-1/2 cups, and 1/2 cup
* 1/4 cup honey
* 2/3 cup dried fruit (I used raisins and cranberries, if you use a larger fruit like apricots, chop into small pieces)
* 1/8 teaspoon salt
* 2 eggs
* 1 teaspoon vanilla exrtact
* 1/4 teaspoon ground cinnamon
* 1 tablespoon butter
Put the cooked bulgar in a saucepan with 1-1/2 cups milk. Add the dried fruit and honey. Cook over medium heat for about 15 minutes. The fruit will plump and the mixture will become a bit creamy. In a cup or bowl, beat the eggs with 1/2 cup milk. Add to the rest of the ingredients, stir well. Heat until it starts to bubble, then for 2-3 more minutes until the mixture thickens. Remove from heat, add the butter, vanilla, and cinnamon. Serve hot or cold.
A soup for a cold winter day
December 22nd, 2008
I pulled the ingredients for this soup out of my freezer and pantry and it has simmered to the point delectibility.
* 1 pint beef broth
* 1 pintcabbage broth
* 1 pint bean soup
* 1 quart package of cooked stew meat (left-over from the last stock-making day)
* 1 cup bulgar
* 1 can rotel
* 2 cans diced tomatoes
I add the frozen ingredients to the pot while still frozen, poured in the rotel and diced tomatoes, and turned the burner on low. I added some garlic and onion powder. A couple of hours later. . . Voila, cheap, easy, nutritious, and oh-so-tasty soup.
Bulgar Custard Pudding
December 5th, 2008
This is a great tasting and nutritious dessert that is based on a traditional baked rice and custard pudding. Use “Salad Bulgar” — which is bulgar that has been cooked in fruit juice (like orange or apple juice instead of a meat or vegetable stock).
* 4 eggs, beaten
* 3 c. milk
* 4 tablespoons honey
* 1/4 tsp. salt
* 2 tsp. vanilla extract
* 2 tsp. lemon juice
* 1 tsp cinnamon
* 2 c. cooked bulgar
* 1/2 c. raisins (dried cranberries are nice too)
Combine all ingredients. Pour into a 2 1/2 quart baking dish. Set this baking dish in a larger pan of water in the oven. Bake at 300 degrees for about 1 hour. After first 30 minutes, insert spoon at edge of pudding and stir from bottom. Bake until knife inserted near center of pudding comes out clean. Don’t overbake, the over-baked custard yields a bit of water when spooned into a serving dish. Serve hot, warm or cold. Serves about 6 to 8.
Speaking of turnip greens. . . a convenience tip for the busy frugal cook
November 29th, 2008
In my post on Chicken Fried Turkey, I mentioned frozen turnip greens.
I bought a lot of turnip and mustard greens on the November coop order, and cooked them all in a big pot, portioning them into six meal-sized packages in the freezer. I just pulled one out, popped the frozen mass of greens into a pot, set it on low, and went about the business of the rest of dinner, and when it was ready, so were the greens.
How did I cook them? First I washed and chopped them, and ripped out some of the stalks that seemed particularly woody. I then put them in a large pot, with a bit of oil, 8 chopped cloves of garlic, one chopped onion, and some shaved ham from Colpitts Pine Ridge Ranch in eastern Oklahoma. I sauteed them until they were wilted, then I added some chicken stock, 1/8 cup brown sugar, and some habanero sauce, brought the pot to a boil, turned it down to a simmer, and let it simmer a couple of hours. That’s the way I like my greens, served with a dash of vinegar.
To freeze them, I simply scooped meal-size portions into freezer containers, and poured some of the pot likker over that, sealed them and popped them in the freezer.
Chicken Fried Turkey
November 29th, 2008
It is Day the Third of the Turkey. Yesterday we simply had warmed over Thanksgiving Dinner. Twice. Plus pumpkin pie for breakfast.
On the way home from the Saturday Mass, I was thinking, “OK, what to do with turkey.” And out came — “Chicken fried turkey”. So when I got home, I put some oil in the deep fryer, poured a little milk in a bowl, and 2 cups of flour in a second bowl. To the two cups of flour I added salt and pepper, maybe 1 teaspoon of salt and a tablespoon of black pepper. I cut some strips and chunks from the turkey, dipped them in the milk, then in the flour, and then repeated that process for a double-dip. Into the deep fryer for about 3 minutes until they were golden brown. We ate them with the last of the green bean casserole and bulgar/broccoli stuffing, and cooked turnip greens from the freezer.
Thanksgiving 2008: Whole Wheat Bread Rolls
November 28th, 2008
Ingredients:
* Whole wheat flour — freshly ground is best
* 1 cup water
* 1 cup yogurt
* 1 tablespoon instant yeast
* 1/4 cup brown sugar
* 1 egg, beaten
* 1/2 teaspoon salt
* 1/3 cup oil
Mix the liquid ingredients, add the yeast. Combine thoroughly. Add one cup flour, mix thoroughly. I use a mixer for the first few cups. add the salt. Continue adding flour and using the mixer until you can’t use the mixer anymore. Continue to add flour until the dough is where you want it. I like the dough of whole wheat breads to be a little sticky. Knead for 5-10 minutes. Because I like a sticky/tacky dough, I coat it with a little oil before I start kneading. Usually it gets more sticky as I go along, so I sprinkle it with a little flour, but the end product remains just a bit sticky. I know this is hard to convey in words, but just experiment.
Let rise for 2 hours, pat the dough so it deflates a bit, then let it rise for another hour. Then roll out into rolls (about the size of a golf ball) and place separated by about 1/2 inch on a baking pan. Bake at 425 degrees F for 12 minutes or so until nicely done.
Sean’s Should Be Famous Onion Ring Method
November 28th, 2008
* 1 can beer
* 2 eggs
* flour (3 cups of flour makes a lot of onion rings)
* Habanero Salsa
* baking powder (1.5 tsp per cup of flour)
* Spices and Herbs to taste (garlic powder, cayenne, whatever you like, experiment!)
* oil for frying
Cut the onions into rings. Mix the dry ingredients. Beat the eggs with the beer and the habanero salsa but don’t mix with the dry ingredients. Dip the rings into the beer/egg mixture, then into the dry mixture so they are thoroughly covered with flour. Dip again in beer/egg and again in dry mixture. If you don’t have habanero salsa, use cayenne pepper in the dry ingredients. Fry in hot oil until done. If you are using some of these for green bean casserole, fry the onion rings for that dish a little more crispy than the others for just snackin’.
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Bulgar and Black-eyed Peas for New Years Day!
Sunday, December 28th, 2008
Anyone of a culture that derives from the American South knows the absolute importance of eating black-eyed peas on New Year’s Day. Here’s an easy and very tasty way to start the New Year out right that is a bulgarish twist on the traditional “Hoppin’ John recipe.
Before you go out to party on New Year’s Eve, take out your crock pot, and fill it with:
* 1 lb dried black-eyed peas
* 1 cup uncooked bulgar
* Ham bone or chunks of ham or a hamhock or two or some bacon and/or enough broth or stock to fill the pot
* Seasonings to taste — I always add sauteed garlic and onions and my infamous Habanero sauce.
Turn the crockpot on low, cover, and leave it on overnight. In the morning you wil have wonderfully seasoned, tender, black-eyed peas and bulgar. If you have some frozen cooked greens in your freezer, heat them up and stir them in with the cooked peas and bulgar and you will double your abundance in 2009, since greens are another Southern tradition for New Year’s eatin’.
Stove-top Bulgar Pudding
Tuesday, December 23rd, 2008
This possibly could be the ultimate comfort food for a cold winter night.
* 1-1/2 cups cooked salad bulgar (bulgar that has been cooked in fruit juice),
* 2 cups milk, divided 1-1/2 cups, and 1/2 cup
* 1/4 cup honey
* 2/3 cup dried fruit (I used raisins and cranberries, if you use a larger fruit like apricots, chop into small pieces)
* 1/8 teaspoon salt
* 2 eggs
* 1 teaspoon vanilla exrtact
* 1/4 teaspoon ground cinnamon
* 1 tablespoon butter
Put the cooked bulgar in a saucepan with 1-1/2 cups milk. Add the dried fruit and honey. Cook over medium heat for about 15 minutes. The fruit will plump and the mixture will become a bit creamy. In a cup or bowl, beat the eggs with 1/2 cup milk. Add to the rest of the ingredients, stir well. Heat until it starts to bubble, then for 2-3 more minutes until the mixture thickens. Remove from heat, add the butter, vanilla, and cinnamon. Serve hot or cold.
A soup for a cold winter day
Monday, December 22nd, 2008
I pulled the ingredients for this soup out of my freezer and pantry and it has simmered to the point delectibility.
* 1 pint beef broth
* 1 pintcabbage broth
* 1 pint bean soup
* 1 quart package of cooked stew meat (left-over from the last stock-making day)
* 1 cup bulgar
* 1 can rotel
* 2 cans diced tomatoes
I add the frozen ingredients to the pot while still frozen, poured in the rotel and diced tomatoes, and turned the burner on low. I added some garlic and onion powder. A couple of hours later. . . Voila, cheap, easy, nutritious, and oh-so-tasty soup.
Thanksgiving 2008 Part the Second: Pumpkin pie made with a real pumpkin
Friday, November 28th, 2008
This doesn’t have any bulgar in it, but it is a great recipe. If you have never made a pumpkin pie from a real pumpkin, you are missing out on a great taste treat.
First, roast the pumpkin. I cut the pumpkin in half, cleaned out the seeds and “strings” (save the seeds and roast them for a snack). then I cut it in slices, and placed them on their sides in a baking dish. I added 2 cups water to the baking dish. Then I baked them at 350 degrees for about an hour and a half. Bake them until the pumpkin is soft.
Peel or cut the rind away from the pumpkin. Then puree it using a blender, food processor, or mixer. I used a mixer. You need about 3 cups of this cooked, mashed pumpkin to make 2 nine-inch pies.
Here’s my recipe, as adapted from Pumpkins and More .
* 3 cups cooked mashed pumpkin
* 1 cup sugar (I used brown sugar, you can also use honey)
* 4 eggs
* 1-1/4 cups yogurt
* pumpkin pie seasonings — 1 teaspoon each of ground cloves and allspice, 1-1/2 teaspoons of ground cinnamon, 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
Combine all ingredients and mix well. Pour into 2 nine-inch pie shells. Bake at 425 degrees F for 15 minutes, then reduce heat to 350 degrees and cook for another 45 minutes. It’s done when a blunt knife inserted in the center comes out mostly clean.
PS. Make your own pie crust. Pumpkins and More has great illustrated instructions. The only way to learn to make great pie crust is to make a lot of pies. Many years ago I complained to my grandmother Dovie Waldrop that I couldn’t make a good pie crust. She replied, “Bobby Max, the reason you can’t make a good pie crust is that you haven’t made enough pies. When you have made 100 pies, I bet you make a great pie crust.” And she was right!
Peanut Butter and Cream of Bulgar
Thursday, October 9th, 2008
This morning’s breakfast — Cream of Bulgar, with a tablespoon of honey, dash of salt, and peanut butter made by an Oklahoma farmer. I added about 2 tablespoons of peanut butter to 1-1/2 cups of prepared cream of bulgar, which I make with 1/2 cup dry cream of bulgar and 1-1/2 cups water. This amount is my typical COB breakfast.
I also added a sprinkling of pecans on top.
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Stalking the Fall Winter Squash and other Autumnal Food Adventures
Friday, October 3rd, 2008
There isn’t much bulgarish in this post, but I sent this email to the coop’s membership this morning, and it has a lot of good, frugal, autumn food info. I am working on a bulgar-winter squash casserole, so we will see how that comes out later today.
The weather right now is just gorgeous, although each night it seems just a little bit cooler as I take the dogs out for their final night walk through the garden. Winter is coming – I hope everybody is stocking up for the winter and singing the “Get ready for winter” song.
So let’s talk about some Autumnal Food Adventures at the Oklahoma Food Coop. When we shift our diet towards local foods, it is important for us to “eat what is available”. This “recipe email” features foods that are generally available, at the coop or at farmers’ markets, during the fall — winter squash, pumpkins, greens, and ground meats.
Basic preparation method for winter squash . . . Squash Stuffing Side-Dish . . . Making pumpkin pie from REAL pumpkins . . . Sandra Storey’s Pumpkin Recipes (cookies/bars and bread) . . . Festive Holiday Stuffed Squash (no meat recipe) . . . Preserving squash and pumpkin. . .
Cream of Greens Soup . . .
What to do with 20 pounds of ground beef (Ground Beef Mix, Taco Meat, Spaghetti Sauce with Meat, Lazy Lasagna, Hash Brown Casserole, Freezer Stash Meatballs, Bacon, Swiss and Mushroom Meatloaf) . . .
What to do with 15 pounds of pork . . . (Crockpot Green Chile Pork, Crockpot BBQ Pork, Crockpot Roast Pork, Sweett and Sour Pork Chops, BBQ Pork Chops, Peppery Breaded Pork Chops).
SQUASH AND PUMPKINS
Winter squash is one of my favorite foods. The basic preparation is simple:
+ Cut the squash in half,
+ Scoop out the seeds and any “stringy-stuff” in the seed cavity.
Then it can be baked, stewed, microwaved, and eaten just as it is. Sometimes folks sprinkle it with cinnamon and brown sugar, or drizzle it with honey or maple syrup. Or after baking, they scoop it out of the rind, puree it, and mix it with some butter, honey or brown sugar, and a taste of cinnamon.
Note that winter squash and pumpkins are interchangeable. You can make pies with winter squash, and you can make squash casseroles with pumpkin.
Here is my favorite recipe for Squash Casserole
Squash Stuffing Side-Dish (this is also known as Squash Casserole)
4 cups cooked winter squash, mashed
About 2 cups very dry bread crumbs (or one box of store-bought stuffing)
1/2 cup chopped onions
1/2 cup shredded carrots
1/2 cup sliced celery
3 cups thin gravy
Saute onions, carrots, and celery until the onions are clear. Combine with the mashed squash. Put 1/2 of the squash in the bottom of the casserole pan. Place 1/2 of the bread crumbs on top of the squash, and cover that with half the gravy. Put the rest of the squash over the bread crumbs, and top that layer with the rest of the bread crumbs. Pour the remaining gravy over the top, so it is entirely covered. You can substitute an equivalent amount of canned cream soup mixed with water or milk for the gravy. You can use any kind of gravy, most often I use a brown gravy made from stock I make from soup bones from grass-fed beef that I buy from coop farmers. I made this casserole yesterday for a member of my choir who is ill. Her husband doesn’t eat meat, so I made a gravy from some broth from a vegetable soup I made for them.
MAKING PUMPKIN PIE FROM REAL PUMPKINS
Another fall food activity I highly recommend is making pumpkin pie from real pumpkins. I have done this using pie pumpkins, but I have also turned jack-o-lantern pumpkins into pumpkin pies.
This is the link I send to members of the coop to explain this easy process:
http://www.pumpkinpatchesandmore.org/pumpkinpie.php
A PDF version is at http://www.pumpkinpatchesandmore.org/pdfs/pumpkinpie.pdf
The only difference is that instead of opening a can, you bake a pumpkin:
1. Wash the pumpkin and cut it in half with a serrated knife, scooping out the seeds and any stringy flesh. (Save the seeds! Roast them for a tasty snack!)
2. I bake my pumpkin until it is soft in a 350 degree oven, wrapped in aluminum foil (this is just like baking a winter squash). It takes about an hour. The site linked above however has instructions for microwaving the pumpkin.
3. When done, take the pulp off the rind and puree it in a blender. Voila, cooked pumpkin. You need about 3 cups cooked pumpkin to make a pie, which is about what you get from a pie pumpkin.
Cooked pumpkin freezes well. I have also made “pumpkin pies” using other cooked winter squash. I like the cushaw squash I get from McLemore Farms through the coop. They are giant. So in the fall, I always buy a lot of winter squash and pie pumpkins, to supplement what I grow in my gardens, and as it gets cold, I bake them and freeze them for eating later.
SANDRA STOREY’S PUMPKIN RECIPES
To prepare pumpkin or cushaw, cut it in half (this may require a big butcher knife, a meat cleaver, or an axe!). Scrape out the seeds and pulp and save seeds for toasted pumpkin seeds. I don’t know if you can eat cushaw seeds.
Bake pumpkin or cushaw in oven, cut side down on pan. You can oil pan or put a little water in the bottom or both. Bake at 450 or whatever temperature is convenient. It may take about an hour for the pumpkin to get soft. I noticed with the cushaw that the tops really need to be cooked longer. When I did the pumpkin, I found out that if you cook until the skin is really brown that it just peels right off. With the cushaw, I didn’t try that trick, I just scooped the cooked squash out of the skin. I used my hands but it would probably be more sanitary to use a big spoon. I pureed the pumpkin in a food processor but you could probably mash by hand if it were cooked soft enough, or use a blender or a food mill.
First, I made pumpkin cookies using this recipe adapted from Recipes for a Small Planet:
Pumpkin Bars or Cookies.
1 1/2 C + 1 TBSP whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg,
1/2 tsp ground cloves
1/3 C oil or 1/2 C butter
2/3 C honey (you could probably replace with sugar - also you could probably use
a little less if you wanted less sweet cookies)
1 egg
1 C cooked pureed pumpkin or squash
You could also add any or all of the following:
1 C chopped walnuts
1/2 C chopped raisins
1/2 C chopped dates
Stir together dry ingredients & spices. In another bowl cream oil or butter with honey, beat in egg until smooth, stir in pumpkin or squash; add dry ingredients & blend then stir in optional nuts and fruit. If you use oil and honey you will notice that this is more like a quick bread batter than a cookie dough. Using sugar and butter will probably produce a more traditional cookie dough.
Drop by heaping tablespoons onto oiled cookie sheet, bake 325F. The original recipe said cook for 15 minutes until golden but I found it took a lot longer.
Pumpkin or Squash Bread.
Mix together:
1/3 C oil
2/3 C honey or molasses (I used 1/2 and 1/2 but next time I would just use honey)
2/3 C cooked, pureed pumpkin or squash
2 eggs beaten
1/2 tsp each of cinnamon, nutmeg, mace, cloves, ginger, & salt
1/4 C milk
Separately mix:
2 C whole wheat flour + maybe a bit more
1 TBSP baking powder
Add dry mixture to wet mixture and combine until just mixed (do not overbeat). Bake in oiled loaf pan at 325F for about an hour or make muffins and bake at 375F for about 25 minutes. In either case, bake until a toothpick comes out clean.
For toasted pumpkin seeds, I did them in the oven but then I saw a stove top recipe that seems faster. The stovetop recipe is as follows:
Toasted Pumpkin Seeds
Rinse pulp off of pumpkin seeds by immersing seeds in a bowl of water and cleaning off the pulp. In a heavy skillet (cast iron if you have it), cook 1 cup pumpkin seeds over moderate heat, stirring constantly until puffed and golden (about 5 minutes). Seeds should be very crunchy. Put in a bowl and mix in 1 teaspoon olive or vegetable oil, salt (to taste) and any other spices you wish (for example, cayenne pepper or curry powder).
Alternatively, you can put the pumpkin seeds, oil, salt and spices in the oven and cook at 350 until browned and crunchy. This is the way I did it, but it took a lot longer than the recipe above.
A FESTIVE HOLIDAY STUFFED SQUASH
http://vegetarian.about.com/od/vegetabledishes/r/thanksgvngsqsh.htm
Acorn Squash with Vegetarian Holiday Stuffing (lacto/vegan), From Amy Parker,Your Guide to Vegetarian Cuisine.
You can enjoy holiday stuffing without the meat. Fill acorn squash with a vegetarian/vegan version of traditional bread stuffing with sage, parsley and vegetarian “sausage.”
Prep Time : 45min — Cook Time : 1hr
INGREDIENTS:
8 small acorn squashes (about 1 pound each)
1/2 cup butter or margarine (1 stick) plus 1 small pat for greasing baking tray
1 pound loose vegetarian sausage substitute
2 medium onions, minced
1 tablespoon finely chopped fresh sage
3/4 cup diced celery, including leaves
10 cups cubed white bread
1/2 cup chopped fresh parsley
1 teaspoon celery seed
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon pepper (or to taste
PREPARATION:
Wash squash. Cut off stem end to make a lid and scoop out seeds. Set aside while you prepare stuffing.
Preheat oven to 350 F. Heat butter or margarine until it sizzles over medium-high heat in a large skillet. Scoop 1/2- to 1-teaspoon-sized dollops of vegetarian sausage substitute into sizzling fat and fry until golden brown. Remove sausage from pan with a slotted spoon or spatula and set aside. Reduce heat to medium and add onions, sage and celery. Saute until onions are translucent. Add bread cubes, celery seed and parsley to skillet and mix well. Cover and continue heating for 5 minutes or until bread appears moist.
Mix prepared sausage into bread and then pack bottom halves of the squashes with stuffing. Set squashes on lightly greased baking tray and bake, uncovered for 30 minutes. Top each squash with its lid and then bake 20 to 30 more minutes until fork tender. Serve immediately. Serves: 8
PRESERVING SQUASH AND PUMPKIN
From Clemson University Extension . . . How to preserve winter squash and pumpkin. . .Pressure Canning procedure: Wash, remove seeds, cut into 1 inch- wide slices, and peel. Cut flesh into 1 inch cubes. Boil two minutes in water. CAUTION: Do not mash or puree. Fill jars with cubes and cooking liquid, leaving 1-inch headspace. Adjust lids. Process in a dial-gauge pressure canner at 11 pounds pressure OR in a weighted-gauge pressure canner at 10 pounds pressure (15 pounds if above 1000 ft. altitude): Pints: 55 minutes Quarts: 90 minutes. For making pies, drain jars and strain or sieve cubes.
To freeze it, first you cook it (boil, bake, or steam) until it is soft. Then mash it, pack into containers leaving 1 inch headspace, and freeze.
To dry the seeds, carefully wash them to get rid of any pieces of squash clinging to them, then dry them in a dehydrator for 1 or 2 hours or in a warm oven for 2-3 hours (150 degree oven). To roast them, put dried seeds in a pan, coat with oil, salt, and/or other seasonings, then roast about 10 minutes at 250 degrees.
I found this recipe for dehydrating pumpkin at the National Center for Home Food Preservation website: http://www.uga.edu/nchfp/tips/fall/pumpkins.html
Wash, peel, and remove fibers and seeds from pumpkin flesh. Cut into small, thin strips. Blanch strips over steam for 5-6 minutes and cool rapidly. Dry the strips in a dehydrator until brittle. Pumpkin makes excellent dried vegetable leather. Puree cooked pumpkin and strain. Add honey and spices, and then dry on a home food dehydrator tray.
Cream of Greens Soup
1 lb ham slice, with bone
8 cups water
1 large bunch of greens, washed and finely chopped
1 cup chopped onion
2 cups chopped celery
2 cups chopped green onions
1/4 and 1/3 cup butter
1/3 cup flour
5 cups milk
Place the water and ham in a pot, cover, and simmer for 3 hours. Remove ham, add the chopped greens, simmer for 1 hour. (If you are making this with turnip greens, add them at the beginning of the cooking. Melt 1/4 cup butter in a skillet, and the chopped onion, celery, and green onions, cook until tender. Put the cooked onion mixture in a blender or food processor, and process until smooth, mix with the greens. Melt 1/3 cup butter in a cooking pot, gradually add the flour and stir to make a roux. Gradually add the milk, stirring constantly, until it thickens. Then add the greens and onion mixture, a dash of salt and hot sauce. Add the ham cut into chunks. Cook until thoroughly heated, do not boil. Makes about 10 cups.
WHAT TO DO WITH 20 POUNDS OF GROUND MEAT?
Ground meats are among the most plentiful products available through the Oklahoma Food Coop. This link as recipes for making the following items, all in one cooking session, from 20 pounds of ground meat. One of the secrets of cooking meals from basic ingredients is, from time to time, to “cook ahead”, and make larger quantities of foods to freeze for convenient eating later.
http://hardys.freeservers.com/ground.htm
Ground Beef Mix — Taco Meat — Spaghetti Sauce with Meat — Lazy Lasagna — Hash Brown Casserole — Freezer Stash Meatballs — Bacon, Swiss and Mushroom Meatloaf —
Do intelligent substitutions to increase the “coop content” of the recipes. . . instead of cream of mushroom soup, make a mushroom soup from your home-made stock. . . use yogurt cheese instead of sour cream. . . cream instead of evaporated milk. . . etc. Note that any of our ground meats can be used in these recipes — beef, buffalo, pork, lamb.
WHAT TO DO WITH 15 POUNDS OF PORK
http://hardys.freeservers.com/pork.htm
Green Chile Pork (Crockpot) — BBQ Pork (Crockpot) — Roast Pork (Crockpot) — Sweet and Sour Pork Chops — BBQ Pork Chops — Peppery Breaded Pork Chops —
Y’all bon apetit, you hear!
Bob Waldrop
Oklahoma Food Coop
www.oklahomafood.coop
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Pork Steak Delight
Monday, September 1st, 2008
Two days ago I made “pork steak delight”. The involves browning pork steaks and cooking them in the oven on a bed of rice, with a rich gravy.
+ Brown pork steaks and remove from pan (this works nice with pork chops too).
+ Saute chopped onions, celery, mushrooms, hot peppers if you like ‘em, until the onions are clear and remove from pan.
+ Make a brown roux (equal parts flour and oil), I was making a lot, so I used 8 tablespoons oil and 8 tablespoons flour. The rule of thumb is 1 tb oil and 1 tb flour per cup of liquid to be thickened, for a “thin sauce”. A thicker sauce, like a gravy, calls for 2 tb oil and 2 tb flour per cup. I wanted a thinner sauce since the rice/bulgar mixture would be cooked in it.
+ When the roux is nicely browned, add 8 cups broth, mix thoroughly, then add the sauted veggies, and salt/black pepper to your personal taste. Cook until the liquid starts to thicken a bit.
+ In a large roasting pan, put 2 cups uncooked rice and 2 cups uncooked bulgar. Add the liquid and veggies and mix thoroughly. Lay the browned pork steaks or chops on top and cover tightly. Bake at 350 degrees for 1 hour. Don’t peek.
The combination of rice and bulgar has a great taste and texture! The bulgar adds a lot of nutrition and fiber.
This particular recipe, in these quantitites, makes a lot of rice and bulgar. This is good, because as I always say, Always Make Extra Bulgar. Last night I made a casserole by adding some cooked veggies, cooked hamburger, and a new pan of gravy to some of the leftover bulgar rice. I have enough bugar/rice left over for two more meals, so that’s going into the freezer today.
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Variations on a Bulgar Salad Theme
Tuesday, August 26th, 2008
OK, so you followed my frequent admonition to Always Make Extra Bulgar, and you went even further and made Extra Jenks Church Salad (which is another good admonition). Here’s some variations on that theme to keep things from getting boring.
Bulgar Salad AND Ranch Dressing. How Oklahoma is this? We had a meeting at church, and I brought the Jenks Church salad, and someone else brought some carrot sticks and ranch dressing. And so it came to pass that some of the ranch dressing for the carrot sticks got mixed with the Jenks salad, and I thought, “Hey, this is pretty good”, so I went back and got more ranch dressing. I think ranch dressing should probably be nominated as the alternative Oklahoma summer “cold gravy”, as it is showing up on so many things these days. I like the ranch dressing made by Wagon Creek Creamery, which is made from yogurt and is much less calorific than the store brands.
Bulgar Salad on a Cracker. This is a great 10 second treat. Just grab a cracker or maybe you should grab two or three, reach into the ice box, and put a little Jenks Salad on the crackers and voila, quick, chewy, great-tasting treat. Much better than a store-bought candy bar.
Jenks Salad and Yogurt Cheese. Another one of my favorite local products is Wagon Creek Creamery’s yogurt cheese. I pretty much use it as a substitute for mayo and sour cream these days. Anyway, after I tried the ranch dressing on the Jenks Salad, I thought, “Why not yogurt cheese?” Why not indeed. A perfect complement.
Bulgar, in all its forms, has great “mouth feel”, as the foodie experts would say. A bit more chewy than rice, the grains nicely hold their texture, even after a couple of days in the fridge or after being frozen.
Jenks Bulgar Summer Salad
Tuesday, August 12th, 2008
I made this for the Oklahoma Food Coop’s “Meet, Greet, and Eat” event at the Jenks Churh, and it was a big hit with those who tasted it. Most people liked it better than the classic tabouli I also had on hand, so I named this “Jenks Bulgar Summer Salad” in honor of its debut.
orange juice 1 cup
water 1 cup
bulgur, uncooked 1 cup
cranberries, chopped 1/2 cup
raisins, ½ cup
celery diced 1/2 cup
cuke seeded 1/2 cup
onion minced 1/4 cup
pecans 1/4 cup
parsley 1/3 cup
chopped mint leaves 2 tbsp
olive oil 1 tbsp
lemon juice 1 tbsp
grated lemon zest 1 tsp
salt 1/4 tsp
black pepper 1/8 tsp
cayenne pepper 1/4 tsp (optional, leave out or increase depending on your taste)
Mix water and orange juice and add the bulgar. Bring to a boil, and then pour into a baking dish, cover, and bake in a 350 degree oven until the bulgar has absorbed the liquid (about 30 minutes). Let cool a bit.
Meanwhile, combine the celery, cucumber, pecans, onion, raisins, and cranberries. Then add the lemon zest, salt, pepper, cayenne, olive oil, lemon juice, mint, and parsley. Combine everything, and then add the cooked bulgar and mix thoroughly. Chill in the refrigerator for at least 2 hours before serving. This can be made a day in advance.
I made my first loaf of no-knead bread today, using a variation of the recipe at http://www.breadtopia.com/bread-recipes-dry-yeast/#Rick_s_Whole_Wheat .
The no-knead bread process is simple! First you make the dough, then you let it rise for 18 hours. You shape the dough into a ball, and let it rise for about 1-1/2 hours. Meanwhile, you preheat the oven and the baking dish to 500 degrees F. The site recommends a dutch oven, covered pyrex baking dish, or a clay cloche, I used a ceramic crockpot insert with a pyrex lid. After the final raising, you put the dough into the baking dish, cover it, and bake it for 30 minutes at 500 degrees. Then you take the cover off, and bake it for 15 minutes.
Voila! Excellent artisan whole-wheat/oatmeal bread with a great texture and an even better crust!
I followed his recipe exactly except:
+ Instead of using 1-1/2 cups of water, I used 1-1/2 cups of “Broth of Wheat”, which is water that I boil the wheat in to make bulgar.
+ Instead of using 2 tablespoons of milk, I used 2 tablespoons of Wagon Creek Creamery yogurt. I have always used either yogurt or buttermilk when making whole wheat bread.
+ I didn’t have any instant yeast so I used 1-1/2 teaspoons of Fleishman’s yeast.
+ I didn’t have any demerara sugar so I just used regular sugar, and I didn’t have any sea salt so I used pickling salt.
+ I also added 1/2 cup cooked whole bulgar to the dough (that is, wheat that has been through the bulgar process — boiled and then dehydrated, but not cracked) to the dough. This adds a nice chewiness to the texture. I boiled the whole bulgar for 15 minutes and let it cool before adding it to the dough.
+ And of course, I used Oklahoma wheat from the certified organic farm of John and Kris Gosney in Fairview, which I ground myself.
This may be the best loaf of whole wheat bread I have ever baked.
http://www.yale.edu./agrarianstudies/chicken/splinks.html
Chicken-related resources
The following are a partial listing of the multitude of chicken-related resource available on the World Wide Web. Yale University and the Chicken Conference Committee in no way endorse or promote the products, views, and/or services of the individuals, groups, and organizations connected with these websites.
Contents
* Chicken Breeders
* Egg Producers
* Chickens, World Communities, and the Environment
* Chickens, Animal Rights and Environmental Activism
* Rare Breeds and Information Exchange
* Chicken-Related Documentaries, Media, and Academic Material
* Chickens, Science, Cuisine, and Health
[Links, links and more links, wide variety of subjects related to the Chicken.]
http://www.hort.purdue.edu/newcrop/proceedings1990/v1-127.html
Grain Amaranth
Charles S. Kauffman and Leon E. Weber
1. INTRODUCTION
2. HISTORY AND TRADITIONAL USES
3. MODERN PROSPECTS
4. GERMPLASM
5. GENETICS AND PLANT BREEDING
6. AGRONOMIC RESEARCH AND DEVELOPMENT
7. NUTRITION AND FOOD USE
8. REFERENCES
9. Fig. 1
10. Fig. 2
11. Fig. 3
12. Fig. 4
INTRODUCTION
This paper provides a current overview on grain amaranth with an emphasis on currently available information about the utilization of germplasm to promote more efficient production of the crop. Additional aspects about grain amaranth can be found in two previously published monographs, each of which include extensive bibliographies (National Academy of Sciences 1984; Feine et al. 1979).
At Rodale Research Center (RRC), we view new crops as important resources for improving the health and vitality of agriculture. The selection of appropriate genetic resources can reduce the need for purchased inputs. Each new crop under development at RRC has valuable characteristics, such as drought tolerance, the ability to reduce soil erosion, or the ability to fix nitrogen. The goal of new crops research at RRC is to utilize new crops to enhance the natural resource base, and to maximize the profitability of cropping systems.
Since 1976, work has been in progress at RRC to expand the production and utilization of grain amaranth, a crop which has unique nutritional and agronomic attributes. The primary objective of the RRC amaranth program is the development, characterization, and utilization of grain amaranth germplasm. A germplasm collection with 1400 accessions from all the major grain amaranth growing regions of the world has been assembled at RRC.
One motivating factor for the initiation of the amaranth research evolves from the perceived need to broaden the food base by the utilization of underdeveloped food materials (National Academy of Sciences 1975). As work has progressed, we continue to find reasons for promoting the crop, although it must be stated that grain amaranth is not a wonder crop.
Farmers face the same soil conservation challenges when they grow amaranth as when they grow any other annual row crop. However, amaranth does appear to have special uses in some areas where farmers have limited options, especially in those areas with limited rainfall. The drought tolerant characteristics of amaranth make it a prospective dryland crop for farmers in semi-arid areas. In irrigated areas, amaranth provides an alternative for farmers who seek to reduce irrigation costs, as well as to reduce the potential for sod salinization (Weber et al. 1988).
The many amaranth food products which are now available on the market in the USA, make an important contribution to
promoting the concept of diversity in food and agriculture.
continued.... This is a long and detailed report.
http://www.fruitsandveggiesmatter.gov/month/exotic_winter_fruit.html
Fruit of the Month: Exotic Winter Fruit
Photo of exotic winter fruits
Exotic fruits are becoming more available throughout the year in the United States. Many of the fruits described below are grown in the Southern Hemisphere, where our winter is their summer. Importing fruits from countries such as New Zealand allows Americans the opportunity to try new fruits all year round.
Tamarillo
Photo of tamarillosThe tamarillo is egg-shaped and is pointed at both ends with a green stem. The skin is tough and bitter and may be red, purple, amber, or golden yellow in color. The outer layer of apricot-colored flesh is slightly firm and the inside is filled with dark edible seeds that are slightly harder than those of a tomato. The flesh is tangy and tart, but flavorful. Tamarillos are native to South America, but most tamarillos sold in the United States are imported from New Zealand. This fruit is popular in South and Central America, the Caribbean, parts of Asia, and Australia. It is also commonly called a tree tomato.
Selection
Select fruit that is firm, unblemished and is heavy for its size. When ripe, tamarillos should be fragrant and should yield slightly to gentle pressure. Tamarillos are available from May to October in specialty stores and some supermarkets. They can occasionally be found out of season.
Storage
Tamarillos may be ripened at room temperature, then stored in the refrigerator or eaten once they are ripe. They last up to ten days in the refrigerator if wrapped in a plastic. Tamarillos may also be frozen if they are peeled and wrapped individually.
Preparation
Tamarillos should be peeled before eating or cooking. Blanching in boiling water for 2 to 3 minutes is often the easiest way to remove the skin if the fruit is not ripe. They are often eaten raw, when ripe. Dip in frozen orange juice concentrate to sweeten the fruit and add to fruit or vegetable salads. Tamarilos are also often made into jams, chutneys and relishes.
Feijoa
Serving Size 50g
Amount Per Serving % Daily Value
Calories 25
Calories from Fat 5g
Total Fat 0g 0%
Saturated Fat 0g 0%
Sodium 0mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Sugars 0g
Protein 1g
Vitamin A 0%
Vitamin C 15%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.
Feijoa
The feijoa is also an egg-shaped fruit with a thin lime-green skin. The flesh inside is cream-colored and encases a jelly-like center. The texture is gritty, close to that of a pear. The flesh tastes like a combination of several other fruits, usually described as pineapple, guava, and strawberry. Some people report a taste similar to that of a quince or lemon. Feijoa is native to South America, but is now commercially grown in New Zealand and California. It is also commonly called a pineapple guava.
Selection
Select fruit that is fragrant and gives slightly to gentle pressure. Ripe feijoas are delicate, so take caution not to bruise the fruit. Imported feijoas are available from late March to June; while domestic ones reach the market in the fall. Feijoas are gaining in popularity and are becoming easier to find in supermarkets. They are already easy to find in specialty markets and can often be ordered out-of-season through several online merchants.
Storage
Ripe feijoas may be refrigerated, but they don’t have to be. Ripen feijoas in a paper bag at room temperature; to ripen quicker add an apple to the bag. Ripe feijoas normally last about 3 to 5 days. Feijoas may be frozen, but only if peeled and cooked into a puree.Photo of Feijoa
Preparation
Feijoas are most often eaten raw. The fruit is ripe when it is slightly soft and the jellied inner section is clear. The fruit is unripe when the jelly is white and is spoiled when the jelly is brown. Unfortunately, this test of ripeness may only be determined once the fruit is opened. Peel the fruit before preparing, as the skin is bitter.
Red Banana
Red Banana
Serving Size 99g
Amount Per Serving % Daily Value
Calories 90
Calories from Fat 5g
Total Fat 0g 0%
Saturated Fat 0g 0%
Sodium 0mg 0%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 4%
Sugars 16g
Protein 1g
Vitamin A 2%
Vitamin C 15%
Calcium 0%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Red bananas are smaller in size than a common banana and the peel is a deep red or purple. It has a creamy white to pink flesh, with a slight raspberry-banana flavor. The overall taste is similar to a common yellow banana. They are imported from Costa Rica and are a favorite in Central America.
Selection
Select firm bananas free from bruises or cracks in the peel and look for a deep purple color. This indicates the banana is ripe. If the color of the peel is lighter, the banana is not ripe. As with common yellow bananas, red bananas will ripen in a couple of days at room temperature. Red bananas are available year round at specialty markets and larger supermarkets.
Storage
Store bananas at room temperature, do not refrigerate. Turn bananas occasionally and store them in an uncovered location.
Preparation
Peel fruit prior to eating. Red bananas are used in similar ways as common yellow bananas. They are most frequently eaten whole raw or chopped and added to desserts or fruit salads. Red bananas are one of varieties commonly used for store bought dried bananas.Photo of red bananas
Kiwano Melon
Kiwano melon is an oval shaped fruit with horns on its peel. It has a bright orange and yellow skin with a pale yellow-green pulp inside. The flavor of the pulp is sweet and a bit tart with a flavor mix of bananas, lime and cucumber. Kiwano melon is native to southern and central Africa and is commonly known as an African horned melon. Most imported melons are now from New Zealand. California has began growing this melon, so a domestic product is available part of the year.
Selection
Photo of kiwano melonsSelect melons without any bruises or spots with a bright orange color. It is best to purchase a melon that has the horns intact, as damaged horns may be a sign of rough handling. Kiwano melons are available year round in specialty markets and supermarkets.
Storage
Unripe melons may be stored at room temperature for up to two weeks. Ripe melons will last about 3 to 4 days at room temperature. There is no need to refrigerate kiwano melon.
Preparation
There is no way to peel the skin off of the melon, so the fruit needs to be scooped out of the melon before using. The melon may be cut in half or into wedges to help extract the fruit pulp. The pulp may be eaten by itself, used as a topping for a sweet dessert or added to a fruit or green salad. The shell may be used as a serving dish once the pulp is removed, but the skin should not be eaten.
Guava
Guava
Serving Size 1/2 cup raw (83g)
Amount Per Serving % Daily Value
Calories 40
Calories from Fat 5g
Total Fat 0g 0%
Saturated Fat 0g 0%
Sodium 0mg 0%
Total Carbohydrate 10g 3%
Dietary Fiber 4g 14%
Sugars 5g
Protein 1g
Vitamin A 10%
Vitamin C 250%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Guava is an oval shaped fruit that varies in size from a small egg to a medium apple. The thin skin may be yellow, red, purple or nearly black and the flesh ranges from a pale yellow to a bright red. Guava is sweet with a slight tart aftertaste. Its texture is firm; similar to an apple. Guava is native to South America, but is now commonly grown in California, Florida and Hawaii. It is also known as a Bangkok Apple or Guayaba.
Selection
Select fruit that gives to gentle pressure and is unblemished. Fresh guavas are often only available in the region near where they are grown, but may be ordered by mail. Canned guava products are available nationwide throughout the year in larger supermarkets.
Storage
Store ripe guavas in the refrigerator for up to a week. Green, unripe guavas should be stored at room temperature until ripe. Ripe guavas stored at room temperature will spoil quickly; normally within a couple of a days.
Preparation
The entire guava is edible. The rind and small seeds inside, along with the creamy flesh are often used in making jellies, preserves, and sauce. To be eaten raw, guava needs to be very ripe. Guava is typically sliced lengthwise into 5 or 6 slices and seeds discarded.
Photo of guavas
Recipes
Tropical Fruit Salad with Guava Sauce
Makes 4 servings
Each serving equals 1 1/2 cups of fruit or vegetables
Ingredients
2 bananas, sliced
1 ripe pear, sliced
4 kiwis, peeled and sliced
2 cups sliced strawberries
2 feijoas
2 Tbsp orange juice concentrate
1 ripe guava
Combine all of the ingredients, except for the juice and guava, in a large serving bowl. Peel and slice the guava into quarters and place in a blender with the orange juice concentrate. Puree until smooth. Pour the mixture through a sieve to remove the seeds and pour over the fruit salad.
Nutritional analysis per serving: Calories 212, Fat 2g, Calories from Fat 6%, Protein 3g, Carbohydrates 52g, Fiber 9g, Cholesterol 0mg, Sodium 8mg.
Find more in our recipe database!
http://familycrafts.about.com/cs/papermache/a/051500pm.htm
Let’s Try Paper Mache
Learn How to Paper Mache and Explore Free Projects and Recipes
By Sherri Osborn, About.com
See More About:
* paper mache
* pinatas
* recipes
* newspaper crafts
“Paper Mache Hot Air Balloon”
Paper Mache Recipe Kids Arts Crafts Preschool Crafts Easy Craft Ideas Construction Paper Crafts
Paper Mache is one of the most versatile crafts around! There is no right or wrong way to do it. There is not even a right or wrong way to spell it - Paper Mache, Papier Mache?!
Using paper mache techniques, you can create almost anything. The best part is you probably have everything you need to create paper mache masterpieces laying around your home right now.
Paper Mache Paste and Pulp Recipes
There are many different recipes available for paper mache paste and pulp. No one recipe is better than another or the ‘right’ recipe. Just use the recipe that works best for you and for what you are making! Find Recipes..
All you need to get started having fun is on this page...granny
http://journeytoforever.org/farm.html
Community development | Rural development
City farms | Organic gardening | Composting | Small farms | Biofuel | Solar box cookers
Trees, soil and water | Seeds of the world | Appropriate technology | Project vehicles
[There is a lot here to learn, soil, animals, plants and more.
granny]
http://journeytoforever.org/farm_link3.html#foodstorage
Small farm resources
General
Food storage and preservation
Useful databases
General
Agrodok — Popular series of 44 books on small-scale sustainable agriculture, published by the Agromisa Knowledge Centre for Small Scale Sustainable Agriculture, based in Wageningen in the Netherlands. The Agrodok books focus on the tropics, but the information is relevant anywhere. Clear and concise but thorough illustrated guides, savvy, written from experience, well presented. Titles cover compost, soil fertility, green manuring, erosion control, water harvesting, soil moisture, fruit growing, the vegetable garden, urban agriculture, agroforestry, seed production, mushrooms, greenhouses, granaries, storage, preservation, crop protection, donkeys for traction and tillage, pigs, chickens, goats, dairy cattle, fish, rabbits, ducks, bees and honey, marketing, cooperatives. In English, French, many also in Portuguese and Spanish. The full series of 44 books are available for free download as pdf files, see full list of titles, with download instructions. Agromisa:
http://www.agromisa.org/
[One of many]
ECHO — Educational Concerns for Hunger Organization — A non-profit organization dedicated to the fight against world hunger. Focus on subsistence tropical agriculture, but for small farmers everywhere, or anyone with a garden. ECHO Technical Notes cover a broad range of topics, from beehives in the tropics to organic neem pest control. ECHO Development Notes (EDN) focus on tropical agriculture, techniques, plants, resources, to improve food production in the tropics. Also ECHO Appropriate Technology Notes, ECHO Plant Information Sheets, all free online in full text. ECHO’s seed bank of tropical food, fuel, and soil-improving plants supplies seed of useful plants in small trial packets for experimentation in the field, seed catalog of unusual garden vegetables for sale (North America). ECHO Canada is a sister organization founded for and by Canadians.
http://www.echotech.org/
“Fruits of Warm Climates” by Julia F. Morton, ISBN: 0-9610184-1-0
Julia F. Morton is Research Professor of Biology and Director of the Morton Collectanea, University of Miami, a research and information center devoted to economic botany. Covers 124 species, with an extensive bibliography; the entry for each species is a minor essay, with detailed treatment under Description, Origin and Distribution, Varieties, Climate, Soil, Propagation, Culture, Keeping Quality, Pests and Diseases, Food Uses, Other Uses. The approach is global — Uses, for instance, covers the practices of traditional peoples throughout the world, including medical uses. Ms Morton provides a real wealth of information from her long experience of the subject. With photographs. Full text online:
http://www.hort.purdue.edu/newcrop/morton/index.html
“Lost Crops of Africa: Volume I: Grains” by Noel Vietmeyer, 1996, National Academy Press, ISBN 0309049903
Africa has more native cereals than any other continent. It has its own species of rice, as well as finger millet, fonio, pearl millet, sorghum, tef, guinea millet, and several dozen wild cereals whose grains are eaten from time to time. This is a food heritage that has fed people for generation after generation stretching back to the origins of mankind. It is also a local upon which a sound food future might be built. But this legacy of genetic wealth has largely been bypassed in modern times. The “lost crops” can help provide food security in their native areas, which include many parts of Africa threatened with hunger. At the same time maintaining the diversity of these ancient crops will protect options for the rest of the world to use. Full text online at the National Academy Press:
http://www.nap.edu/openbook.php?isbn=0309049903
Buy the book at Amazon.com: Lost Crops of Africa: Volume I: Grains
Lost Crops of Africa: Volume II: Vegetables, 2006
http://www.nap.edu/catalog.php?record_id=11763
Buy the book at Amazon.com: Lost Crops of Africa: Volume II: Vegetables
Lost Crops of Africa: Volume III: Fruits, 2008
http://www.nap.edu/catalog.php?record_id=11879
Buy the book at Amazon.com: Lost Crops of Africa: Volume III: Fruits
“Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation” Board on Science and Technology for International Development, National Research Council, 1989, ISBN 0-309-04264-X.
Detailed information on more than 30 different Incan crops that promise to follow the potato’s lead and become important contributors to the world’s food supply. Some of these overlooked foods offer special advantages for developing nations, such as high nutritional quality and excellent yields. Color photographs of many of the crops plus the authors’ experiences in growing, tasting, and preparing them in different ways. Full text online at the National Academic Press:
http://www.nap.edu/catalog/1398.html
Buy the book at Amazon.com: Lost Crops of the Incas
There are more and links to other parts of farming.
granny
http://www.motherearthnews.com/Real-Food/1971-07-01/How-To-Preserve-Produce.aspx
How To Preserve Produce Without Refrigeration
July/August 1971
By Frank Garrett
[Long, but what is the difference between one long and 3 or 4 short? Something here for everyone....granny]
INTERNET RESOURCES NEWSLETTER
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Heriot-Watt University Library
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ISSUE 170- CONTENTS
1. COMMENT
Internet Resources Newsletter by email and RSS
Random quotes
News items of interest
2. A-Z NEW AND NOTABLE WEB SITES
Information and reviews of new and notable Web sites
3. NICE WEBSITE(S)
This month: JURN, and novo|seek
4. BLOGORAMA
Selected interesting blogs, RSS feeds and related news items
5. RECENT INTERNET BOOKS IN THE LIBRARY
Recent arrivals
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A pdf of a foldable A4 leaflet about this newsletter is available. This may be useful for libraries or others who want to spread the word about the newsletter. If you do - many thanks!
Random quotes
“Electronic information may be easier for people to retain, yet it is also more ephemeral, and forgettable, than the printed word, and its burgeoning popularity may herald a brave new world in which no one holds on to anything, not even a thought.” Richard Fallis, “Thanks for the Memories” CILIP Annual Buyers’ Guide Directory 2009, p11.
“With the proliferation of e-book readers now on sale the printed book, apart from a few select genres, is finished” Julian Rivers, The Bookseller, 13 Feb 2009, p. 20.
News items of interest.
Statement on the Global Economic Crisis and Its Impact on Consortial Licenses
http://www.library.yale.edu/consortia/icolc-econcrisis-0109.htm
International Coalition of Library Consortia (ICOLC)
Emerald launches eBook series collections http://info.emeraldinsight.com/about/news/story.htm?PHPSESSID=ms0ppnhu2po0o46gll67r0gta0&id=1046
Emerald Group Publishing Limited is pleased to announce the launch of its eBook series collections; one focusing on Social Sciences and the other on Business, Management & Economics.
Inderscience has introduced a new open access option for authors
http://inderscience.blogspot.com/2009/01/open-access-option.html
Nature Publishing Group Expands Open Access Choices
http://newsbreaks.infotoday.com/wndReader.asp?ArticleId=52372
Nature Publishing Group (NPG; www.nature.com ) is expanding open access choices for authors in 2009, through both “green” self-archiving and “gold” (authors-pays) open access publication routes.
From: Information Today
12,000 TOCs in ticTOCs
ticTOCs, the free Journal Tables of Contents Service, now contains TOCs for over 12,000 scholarly journals from 436 publishers.
http://tictocsnews.wordpress.com/
The ICBL and the Library at Heriot Watt University helped to develop ticTOCs
A Journal Feeds Wikipedia
In a fascinating and forward-thinking policy change, the journal RNA Biology recently began requiring authors to submit a Wikipedia-ready page after acceptance, so that new findings can be published in Wikipedia after journal publication.
http://scholarlykitchen.sspnet.org/2009/01/13/a-journal-feeds-wikipedia/
From: The Scholarly Kitchen
For more news items in business information products we recommend VIP: http://www.vivavip.com/
For news from Heriot-Watt University Library, see the spineless? blog.
http://hwlibrary.wordpress.com/
Academic Earth
http://academicearth.org/
Thousands of video lectures from the world’s top scholars
AceStartups
http://www.acestartups.com/
AceStartups.com reviews the latest social networking sites, mobile internet applications and web 2.0 communities.
Advances in Optics and Photonics
http://www.opticsinfobase.org/aop/virtual_issue.cfm
The Optical Society of America’s new online-only, peer-reviewed journal.
An introduction to Google’s search engine
http://websearch.about.com/b/2009/01/22/google-search-google-search-engine-basics.htm
From About.com
ARROW Discovery Service
http://search.arrow.edu.au/
Where you can search 260,299 Australian research outputs, including theses; preprints; postprints; journal articles; book chapters; music recordings and pictures.
Australian Research Council
http://www.arc.gov.au/
The ARC is a statutory authority within the Australian Government’s Innovation, Industry, Science and Research (IISR) portfolio. Its mission is to deliver policy and programs that advance Australian research and innovation globally and benefit the community.
AuthorMapper
http://www.authormapper.com/
AuthorMapper, an online tool for visualizing scientific research, enables document discovery based on author locations and geographic maps.
Awareness Watch Newsletter
http://zillman.blogspot.com/2009/01/awareness-watch-newsletter-v7n2.html
The February 2009 V7N2 Awareness Watch Newsletter is available. The Awareness Watch Article Review covers Social Networks That Matter: Twitter Under the Microscope by Bernardo Huberman, Daniel M Romero, and Fang Wu.
Boliven Patents
http://www.boliven.com/patents
Search regularly updated collections of patents and applications.
British Monarchy
http://www.royal.gov.uk/
New official site.
Canadian Housing Information Centre
http://www.cmhc-schl.gc.ca/en/corp/li/index.cfm
The Canadian Housing Information Centre is the library of Canada Mortgage and Housing Corporation. Located at the National Office of CMHC in Ottawa, it is the most extensive housing information source in the country, serving consumers, builders, developers, academics and industry decision-makers.
CiteAlert
http://www.elsevier.com/wps/find/authorsview.authors/cite_alert
CiteAlert is a service which automatically notifies authors by e-mail soon after their work is referenced in a newly published article on ScienceDirect.
Content Architecture: Exploiting and Managing Diverse Resources
http://www.iskouk.org/conf2009/programme.htm
ISKO UK 2009 Conference on Content Architecture, London, 22-23 June 2009.
Digital Britain – the Interim Report
http://www.culture.gov.uk/what_we_do/broadcasting/5631.aspx
The Government has published a plan to secure Britain’s place at the forefront of the global digital economy. The interim report contains more than 20 recommendations.
Digital Research Tools (DiRT)
http://digitalresearchtools.pbwiki.com/
This wiki collects information about tools and resources that can help scholars (particularly in the humanities and social sciences) conduct research more efficiently or creatively.
Directory of Learning Professionals (& Others) on Twitter
http://www.c4lpt.co.uk/socialmedia/edutwitter.html
This Directory lists (in alphabetical order by Twitter username) learning professionals from both education and corporate training, as well as other related professionals and e-learning products and services on Twitter.
Disaboom
http://www.disaboom.com/
Disaboom.com is a dynamic, interactive online community for people with disabilities and those whose lives they touch. It combines disability-related health and lifestyles information with an engaging, member-driven community of personal profiles, blogs, forums and shared-interest groups, tailored to your needs. Providing a place for you to learn about – or talk about – your spinal cord injury, back or neck pain, diabetes, cerebral palsy, depression, fibromyalgia, multiple sclerosis, osteoarthritis, amputation, or other condition,
D-Lib Magazine
http://www.dlib.org/dlib/january09/01contents.html
The January/February issue is available, with articles on web services, institutional repositories, etc.
Drillingsite.com
http://www.drillingsite.com/
Petroleum industry job board.
Economic Implications of Alternative Scholarly Publishing Models: Exploring the costs and benefits
http://www.jisc.ac.uk/media/documents/publications/rpteconomicoapublishing.pdf
A report to the Joint Information Systems Committee (JISC)
Edge
http://www.edge.org/
The mandate of Edge Foundation is to promote inquiry into and discussion of intellectual, philosophical, artistic, and literary issues, as well as to work for the intellectual and social achievement of society.
Engineering Results: Some Alternative Search Engines
http://web.fumsi.com/go/article/find/3616
An article by Adrian Janes, in FUMSI.
EThOS
http://ethos.bl.uk/
A catalogue of UK Research Theses. Many UK institutions support Open Access to their theses, so download of their digital and digitised theses is free to the researcher. A small number of participating institutions may not be able to offer Open Access and in this case the researcher may have to pay for the digitisation.
Europeana
http://www.europeana.eu/portal/
Multi-lingual online collection of millions of digitized items from European museums, libraries, archives and multi-media collections.
EuroSimE 2009
http://www.eurosime.org
EuroSimE 2009 is the 10th IEEE international conference on Thermal, Mechanical and Multiphysics Simulation and Experiments in Micro-Electronics and Micro-Systems. It will take place in Delft, The Netherlands, on April 27-28-29, 2009, along with training courses on April 26 and exhibition.
Expanded green and gold routes to open access at Nature Publishing Group
http://www.nature.com/press_releases/greengold.html
Nature Publishing Group (NPG) is expanding open access choices for authors in 2009, through both ‘green’ self-archiving and ‘gold’ (authors-pays) open access publication routes. Eleven more journals published by NPG are offering an open access option from January 2009. NPG has also expanded its Manuscript Deposition Service to include 32 further titles.
Facebook Connect
http://developers.facebook.com/news.php?blog=1&story=108
Facebook Connect is the next iteration of Facebook Platform that allows users to “connect” their Facebook identity, friends and privacy to any site.
Federated Search Finds Content that Google Can’t Reach
http://www.altsearchengines.com/2009/01/11/federated-search-finds-content-that-google-cant-reach-part-i-of-iii/
From AltSearchEngines.
Find ‘Em On Twitter: 15 Twitter Directories Compared
UniTextBooks.net
by Jennifer Van Grove, in Mashable.
Free Language Translator
http://www.codeplex.com/LanguageTranslator
This is a desktop language translator application using the Google translation service. It adds more features to the existing service and addresses some of its shortcomings.
GoPubMed.org
http://gopubmed.org/
A semantic knowledge based search engine for the life sciences.
Heriot Watt University Centre for Sport & Exercise
http://www.hw.ac.uk/sports/
The CSE website has been re-designed
How to Embed Almost Anything in your Website
http://www.labnol.org/internet/how-to-embed-in-html-webpages/6365/
From digital inspiration.
IABSE Publications Archive
http://www.iabse.org/publications/archive/index.php
In time with the celebration of the 80 years of IABSE the IABSE Congress Reports, IABSE Reports, IABSE Periodica and IABSE Publications from 1929 - 1999 have been scanned and are online free of charge.
Over 80,000 pages of its historic documents on Structural Engineering worldwide are online for free.
Icoste
http://www.icoste.com/
Icoste features millions of products for every type of interest. They also find the cheapest products for you on the internet, with regular discount codes and reviews. Offers discounts for students.
Information Age
http://www.information-age.com/
Information Age, the UK’s monthly IT-in-business title, has been relaunched with a new website.
Information and Computer Sciences Newsletter
http://www.ics.heacademy.ac.uk/news/newsletter/iscnl_issue13.pdf
Issue 13, Feb 2009 issue from the HEA Academy Information & Computer Sciences Subject Centre is available.
INFORUM 2009
http://www.inforum.cz/en/
The 15th INFORUM conference, which will be held in Prague, Czech Republic, from May 27 to May 29, 2009.
The three-day conference, which is focused on variety of aspects concerning the use of electronic information resources in research, development, education and business, is attended by information specialists from public and special libraries, corporate sector and government agencies.
INSITE09
http://www.insite09.com/
INSITE09, 1-4 June 2009 will build on the success of the previous BRE OFFSITE events with a four day exhibition and conference, with a much broader focus on the wider issues facing the future of construction, hence the new event name.
INSITE09 is the key built environment event for 2009 which aims to connect Government, industry and other key stakeholders involved in the built environment industry
Institutional Repositories in India
http://key2information.blogspot.com/2008/12/institutional-repositories-of-india.html
A list on a Key 2 Information blog post.
iSmithers
http://www.ismithers.net/
New-look website.
iSmithers evolved from the information division of Smithers Rapra in 2008 after delivering over 30 years of polymer related products including Polymer Library, Publications, Conferences and Training.
Issues in Science and Technology Librarianship
http://www.istl.org/09-winter/index.html
The Winter 2009 issue of Issues in Science and Technology Librarianship is available.
JISC Digital Media
http://www.jiscdigitalmedia.ac.uk/
TASI, one of JISC’s Advisory Services, has relaunched under its new name: JISC Digital Media
Joomla
http://www.joomla.org/
Award-winning Open Source content management system.
Journal of Legal Analysis
https://ojs.hup.harvard.edu/index.php/jla/index
New Open Access journal. The Journal of Legal Analysis aspires to publish the best legal scholarship from all disciplinary perspectives and in all styles, whether verbal, formal, or empirical.
JURN
http://www.jurn.org/
Search 1842 free scholarly ejournals in the arts & humanities. See also the Jurn blog..
Khan Academy
http://www.khanacademy.org/
The Khan Academy is a not-for-profit organization with the mission of providing a high quality education to anyone, anywhere.
Latest chapters of The E-Resources Management Handbook
http://www.uksg.org/news/ermhfeb09
UKSG has recently published new chapters of The E-Resources Management Handbook, its open access guide to the issues and challenges facing those in the information community.
Includes interviews with some luminaries from the information sector, including Stephen Abram, Peter McCracken and Jim Mouw.
The ERMH is an open access publication on e-resource management.
Learning occurs in social networks
http://www.youtube.com/watch?v=XwM4ieFOotA&eurl=http://casesblog.blogspot.com/2009/01/video-learning-occurs-in-social.html&feature=player_embedded
A YouTube video.
Librarians Tweeters Directory
http://justtweetit.com/education/librarians/
A directory of librarians who use Twitter.
LUTube
http://lutube.leeds.ac.uk/
LUTube is a new project to enable staff and students at the University of Leeds to show and share video securely online.
Mary Todd Lincoln
http://www.mrslincoln.com/
A website about Mrs. Lincoln, America’s first First Lady.
Mature Students
http://www.thestudentroom.co.uk/wiki/Mature_Students
The Student Room and the Department for Innovation, Universities & Skills (DIUS) have teamed up to create this resource for anyone over the age of 21 who’s thinking of returning to education.
Medicexchange
http://www.medicexchange.com/
“Medicexchange is one of the fastest growing online portals for radiologists and related medical imaging professionals. Medicexchange offers a global portal covering the latest medical imaging news, educational resources and jobs, and is the only multi-vendor online sales channel for medical imaging products”
MelZoo
http://www.melzoo.com/en_GB/search
This Meta search engine, offers “visual previews” of the search results.
Memidex
http://www.memidex.com/
This is a free online dictionary/thesaurus with several unique features, including more extensive cross-referencing, complete inflections, simple interface, and frequent updates.
Molecular Therapy rolls out open access and article deposition services for authors
http://www.nature.com/press_releases/mtopen.pdf
The American Society of Gene Therapy and Nature Publishing Group (NPG) are pleased to announce the introduction of two new services to help authors comply with funder and institutional mandates for public access. Molecular Therapy now offers authors the option of immediate open access on publication, including deposition in PubMed Central, subject to the payment of a publication fee. In addition, as a further author benefit to aid compliance with several funding body mandates, Nature Publishing Group will deposit all Molecular Therapy articles to PubMed Central upon final publication, to be made public after 12 months.
Nature Network New York City
http://network.nature.com/hubs/nyc/
The Nature Network New York City hub offers a dedicated blog, forum, jobs and event listings for the city’s thriving scientific community.
New York City (NYC) joins London and Boston as the third Nature Network city hub, and is the first new hub since the global launch of Nature Network in March 2007.
The Nature Network NYC forum will be the place where local scientists can, for example, share tips on living in the Big Apple. Researchers looking for a job in the NYC area can use the jobs feed from sister service Naturejobs, the world’s largest scientific jobs database. The Nature Network NYC events calendar will list local seminars, lectures, talks, and conferences of interest to scientists.
Noesis
http://noesis.evansville.edu/index.htm
A limited area search engine for open access, academic philosophy on the Internet.
novo|seek
http://www.novoseek.com/
novo|seek is an information extraction system developed by bioalma for searching the published knowledge in biomedical literature.
novo|seek indexes the biomedical literature with a text mining technology that enables identification of the key biomedical terms. To do this unambiguous identification the technology takes into account external available data and contextual term information. As a result of this indexing technology novo|seek is able to retrieve every document where a term is mentioned no matter the synonym used and discards those documents where the term is used with an unwanted meaning.
NTIS Technical Reports Newsletter
http://www.ntis.gov/pdf/ntrnews8.pdf
The February 2009 issue of the NTIS Technical Reports Newsletter is now available.
oDesk
http://www.odesk.com/w/
“oDesk is the marketplace for online workteams, with the best business model for both buyers and providers. Our unique approach guarantees that an hour paid is an hour worked while also guaranteeing that an hour worked is an hour paid.”
OpenStretMap
http://www.openstreetmap.org/
The Free Wiki World Map
PatentScope
http://www.wipo.int/freepublications/en/patents/434/wipo_pub_l434_03.pdf
WIPO Guide to Using Patent Information
PDFse
http://pdfse.com/
Ebook search
People Information: Finding Accurate, Authoritative and Well Organised Data
http://web.fumsi.com/go/article/find/3584
An article in FUMSI by Donna Fryer.
Philosophic Nature
http://www.eilab.org/issues.htm
A new Open Access journal for Conventional and Non-conventional Cross-disciplinary Ideas on Mathematics, Science, Medicine, and Mathematical & Scientific Philosophy.
Pligg
http://www.pligg.com/
Pligg is an open source Content Management System
Profile Books
http://www.profilebooks.com/
Profile was founded in 1996 to publish stimulating non-fiction. We publish across a wide range of subjects including history, biography, memoir, politics, current affairs, travel and popular science. We also publish all The Economist Books and have done so since we started.
Progetto Riviste on line
http://www.rivisteonline.org/
A database of contents of a lot of Italian theological and philosophical issues. It offers free use and a free subscription to a Current Awareness Service that alerts the user by email according to submitted keywords or specified tables of contents.
Ranking Web of World Repositories
http://repositories.webometrics.info/
The “Webometrics Ranking of World Universities” is an initiative of the Cybermetrics Lab, a research group belonging to the Consejo Superior de Investigaciones Científicas (CSIC), the largest public research body in Spain.
Repository@Napier
http://researchrepository.napier.ac.uk/
The Repository@Napier is intended to be an Open Access showcase for the published research output of the university.
SAGE Resources for Librarians
http://www.sagepub.com/librarians.nav
Sage have transformed their Librarians’ Website into a user-friendly Librarian Resource Centre.
Scholarly Electronic Publishing Bibliography: 2008 Annual Edition
http://www.digital-scholarship.org/sepb/annual/annual.htm
It presents over 3,350 articles, books, and other printed and electronic sources that are useful in understanding scholarly electronic publishing efforts on the Internet.
Scholarly Information Practices in the Online Environment: Themes from the Literature and Implications for Library Service Development.
http://www.oclc.org/programs/publications/reports/2009-02.pdf
Report commissioned by OCLC Research.
SciTopics
http://www.scitopics.com/
”Distilled, authoritative and up-to-date information for researchers on scientific, technical and medical topics.”
SciTopics pages are written by scientific experts; facilitate knowledge sharing; provide the latest and most relevant journal and web results.
ScreenToaster
http://www.screentoaster.com/
Free Online Screen Recorder.
Stephen Fry and the Gutenberg Press
http://www.bbc.co.uk/bbcfour/medieval/gutenberg.shtml
In this revealing documentary, Stephen Fry investigates the story of one of the most important machines ever invented - the Gutenberg Press.
Stirling Online Research Repository: STORRE
https://dspace.stir.ac.uk/dspace/index.jsp
STORRE holds a small, but growing, collection of the research output of University of Stirling authors.
Sustainable Information Technology in Tertiary Education: SusteIT
http://www.susteit.org.uk/
The main outputs from a year-long, JISC-commissioned, study on Sustainable ICT in Further and Higher Education are now available.
These include the briefing paper and strategic overview The greening of ICT in further and higher education
Tales from the Terminal Room
http://www.rba.co.uk/tfttr/archives/2009/jan2009.shtml
The January 2009 issue is available.
In this issue: Search Tools; Information Resources; Search and the UK’s regional press; Online maps for local crime statistics; and more.
Technical Resources
http://www.technicalresources.co.uk/Telecoms/
Technical Resources is a specialist telecoms recruitment agency, offering a range of jobs in telecommunications for technical, sales and executive appointments
The European Library
http://www.TheEuropeanLibrary.org
The European Library has announced a new site release.
The new portal incorporates many of the recommended enhancements from user feedback studies. Top of the list was more multilingual facilities. As a result, users can now navigate and scan over 330 collections in their native language. Support materials, including FAQs and a first-time user guide, are available in 22 European languages.
The New Atlantis
http://www.thenewatlantis.com/
“The New Atlantis is an effort to clarify the nation’s moral and political understanding of all areas of technology—from stem cells to hydrogen cells to weapons of mass destruction. We hope to make sense of the larger questions surrounding technology and human nature, and the practical questions of governing and regulating science—especially where the moral stakes are high and the political divides are deep.“
TheBookCalendar
http://www.thebookcalendar.com/
Introducing you to a different book everyday!
Transport Advice Portal
http://tap.iht.org/Default.aspx
TAP has been devised to direct members of the transportation profession and the general public to core documents in a range of subject areas that focus on the management of user groups on roads in the UK. The portal acts as a depository of web links to documents that are seen as key guides to the planning, design and operation of road networks.
Transport Research Laboratory: TRL
http://www.trl.co.uk/
TRL (Transport Research Laboratory) has a new, redesigned website.
Trovit
http://jobs.trovit.co.uk/
Trovit is a search engine for job offer leads in the UK. Trovit jobs has got more than one milion job offers. Tovit jobs allows to the user search the full range of jobs listed on most important online job boards, instead of going to each job site individually.
Tweetree
http://tweetree.com/
Tweetree puts your Twitter stream in a tree so you can see the posts people are replying to in context.
Twidox
http://www.twidox.com/
Twidox is a free, user generated online library of quality documents that allows individuals and organisations to easily publish, share and search for them, allowing people to share their knowledge and help others with their work, learning, teaching and research.
twitterfeed
http://twitterfeed.com/
Feed your blog to Twitter.
TwittGroups.com
http://twittgroups.com/index.php
TwittGroups.com brings people together from Twitter, FaceBook, MySpace, LinkedIn, Friend Connect and other social networks to form groups with common interests.
UHI Research Repository
http://uhi.kipling.lib.ed.ac.uk/
This digital repository contains sample collections and communities showcasing the research produced at UHI.
UK Research Reserve: UKRR
http://www.ukrr.ac.uk/
UKRR is developing an imaginative solution to storing and securing the knowledge in low use printed research journals.
In this digital age, the print copy of important research journals becomes little used as the journal is read online. UKRR enables Higher Education Libraries to collaborate in sharing the burden of print storage.
UniTextBooks.net
http://www.unitextbooks.net/
UniTextBooks.net was created and developed by two business students from Plymouth University, Murat Haykir and Jamie Hook.
“Frustrated with paying full price for University textbooks that would only be used for a year or two, we set about designing a website where students could buy and sell their old textbooks between themselves, cut out a third party, and avoid any seller fees or commission. This was to be acheived at the same time as promoting the green benefits of re-using old books, cutting down on waste, and saving trees being used for new books.
As well as the ecological motivation, it was felt that students buying and selling books locally would ensure a better deal for both buyers and sellers.“
Vadlo
http://www.vadlo.com/
Vadlo search engine caters to all branches of life sciences. VADLO allows users to search within five categories: Protocols, Online Tools, Seminars, Databases and Software.
Wastecare
http://www.wastecare.co.uk/
Wastecare specialise in the collection and recycling of waste from all industrial and business sectors, offering full environmental compliance.
Web2Rights
http://www.web2rights.org.uk/
Web2Rights is a JISC funded project, whose purpose is to develop a practical, pragmatic and relevant toolkits to support the projects funded within the JISC Users and Innovation Programme in their engagement with next generation and Web2.0 technologies and emerging legal issues, such as IP, libel and accessibility.
WelshArtNow
http://welshartnow.co.uk/
WelshArtNow features art that has a Welsh connection. The aim of the magazine is to increase awareness and understanding of Welsh art and get more people talking about it. We will feature a diverse range of art, you might not like some of it or even recognize it as being art, but by engaging with the magazine you may feel more confident to express and informed opinion one way or other. WAN will also serve as a platform for new art, artists will be challenged to produce new art specific to a magazine format.
What is Twitter?
http://www.philb.com/twitter.htm
A brief introduction for librarians, by Phil Bradley.
WhatDoTheyKnow
http://www.whatdotheyknow.com/
Make and explore Freedom of Information requests.
There seems to be a number of good websites listed in this month’s Internet Resources Newsletter, making any choice for the Nice Web Site difficult, however, I’ve chosen two search engines.
JURN
http://www.jurn.org/
Search 1842 free scholarly ejournals in the arts & humanities. More details are given in the About page.
novo|seek
http://www.novoseek.com/
novo | seek indexes the biomedical literature with a text mining technology that enables identification of the key biomedical terms. More details are given in the About page.
RM
You already know what blogs are, but for more information about RSS see the Wikipedia http://en.wikipedia.org/wiki/RSS_(protocol) or Webopedia http://www.webopedia.com/TERM/R/RSS.html
The Internet Resources Newsletter has an RSS feed (essentially the Table of Contents for each issue): http://www.hw.ac.uk/libwww/irn/irn.rss
To add this RSS feed to any feedreader, go to: http://tinyurl.com/39sg5j
Feed Chronicle
http://www.feedchronicle.com/
Create and customize your own personal newspaper using feeds from your favorite sites; from the New York Times to Digg
Future4catalogers’ Blog
http://future4catalogers.wordpress.com/
Hot New Resources
http://epalibrarywhatsnew.blogspot.com/
RFID - Changing libraries for good?
http://mickfortune.org/
Written by Mick Fortune
Spiegel Online RSS feed
http://www.spiegel.de/international/index.rss
SciTopics RSS feeds
http://www.scitopics.com/rss.jsp
HotStuff 2.0
http://www.daveyp.com/hotstuff/
…keeping track of what’s cooking in the biblioblogosphere
Science of the Invisible
http://scienceoftheinvisible.blogspot.com/
RSS Micro
http://www.rssmicro.com/
RSSMicro was formed to explore new search capabilities where the web contents become extremely dynamic and grow exponentially. Includes a list of top RSS feeds.
Robot Librarian
http://robotlibrarian.billdueber.com/
Here Comes Everybody
http://www.herecomeseverybody.org/
Ten Reasons Why ‘Enterprise RSS’ Has Failed To Become Mainstream
http://ukeig.wordpress.com/2009/02/07/ten-reasons-why-enterprise-rss-has-failed-to-become-mainstream/
10 Librarian Blogs To Read in 2009
http://lisnews.org/10_librarian_blogs_read_2009
Plagiarism Advice
http://www.jiscpas.ac.uk/wp/index.php
Recent Arrivals
302.231 MAR
Online social networking on campus: understanding what matters in student culture,
by Ana M. Martinez Aleman and Katherine Lynk Wartman.
Routledge, 2009
384 MAL
Broadbandits
by Om Malik
John Wiley, 2003
A complete list of new books added to Heriot-Watt University Library is available at: http://hw.lib.ed.ac.uk/cgi-bin/newbooks.cgi
Much as Marinetti’s 1909 Futurist Manifesto sought the modernisation and rejuvenation of Italian culture, so Nicholas and co-contributors blast the trumpet of a new belief system which, if adhered to, would reshape how information intermediaries (librarians, journalists, archivists and publishes) view and interact with their users – or should that be consumers?
Out with the old and in with the new! This is the clarion call for these middle-man professions which, according to Nicholas et al, have lost their way, their purpose and their place in the information-seeking food chain. It’s just many don’t realise it yet – and this is where the book comes in.
Written with no punches pulled, this book is evangelism without the charisma. It is direct and almost scathing in its portrayal of information professionals, particularly librarians, variously described as insular, tribal and set in their ways. Information professionals of a nervous disposition should cover their eyes. But wait, this is what Nicholas and Rowlands suggest has been happening for too long.
It’s time for a different way of looking at things – a new philosophy, where disintermediation rules and Consumer is King. Ignore it at your peril. Professional meltdown is nigh.
The contributors obviously believe strongly in their message and, unlike a lot of evangelism, much of it is based on hard evidence (as the contributors are at pains to point out). Down with unsubstantiated PowerPoint puffery (as it is termed in the book). Long live evidence-based research into information seeking behaviours. This is the new wave.
Nicholas and Rowlands, like the Lynda La Plantes of the field, offer hard-hitting lines. Gritty realism it may be, but is it as radical a new order as the book suggests?
Staying relevant and not being left behind have been recurring themes in books for information professionals. In this sense, it is not. However, the book does require us to question what we think we know about users, hold it up, turn it round and look at it from completely different angles. Our consumers are no longer where we think they are and they are on trajectories we are not charting. Many good lessons can be learned from business, commerce, retail models
It is true that, in many circumstances, the gate-keeping role of the Librarian is dead and libraries may no longer be the information provider of choice, as the book suggests. However, the role of librarian or archivist as provider or custodian of information remains a valid if reduced one. Many information sources are not digital or may only become digital through the work of information professionals– perhaps, in the long run, contributing to their own downfall – if they fail to adapt to the cultural shift?
However, in the consumption of digital information, Nicholas and Rowlands make some very valid points. That libraries, particularly academic libraries, have become detached from their user base is undoubtedly true. Cultural shifts and consumer choice have lead to an unprecedented two way exchange between producer and consumer, leading traditional intermediaries such as Librarians to become marginalised. Librarians are not alone in this, however. Journalists are now often bypassed by those following the news, who prefer to follow events as they unfold using blogs and videos uploaded from mobile phones. Disintermediation cuts across professions and the book rightly discusses the phenomenon in the wider context of other content industries.
To mix metaphors, the editors don’t hide their light under a bushel and do nail their colours emphatically to the mast. The book describes itself as ‘a first’ which fills a ‘yawning gap’ in the literature. Chapter 6 is described as “the most extensive evaluation of the digital consumer’s information seeking behaviour ever presented”. Despite being published by Facet (the publishing arm of the Chartered Institute of Library and Information Professionals - CILIP) and being listed as recommended reading in CILIP’s Executive Briefing on digital consumers, it is quite damning of information professions and their professional societies, noting that professional development training has been wholly inadequate in equipping their members for the digital transition.
The book pulls together and develops work by Nicholas and his colleagues at the Centre for Information Behaviour and the Evaluation of Research (CIBER) at University College London (UCL) . In this sense it is a very useful companion to the CIBER report “The Information Seeking Behaviour of the Researcher of the Future” on which Chapter 6 is based. All the contributors are connected to CIBER in some way so all are singing from the same hymn sheet. This does provide a unified voice but a heckler or two might not have gone amiss. However, contributions are drawn from many different disciplines including psychology, media studies, journalism, computer and information science, librarianship, history, e-commerce, publishing and marketing offering the following chapters: -
The digital consumer: an introduction and philosophy provides the setting for the book.
The digital information market place and its economics: the end of exclusivity illustrates that what is happening in libraries has parallels in other content industries.
The e-shopper: the growth of the informed purchaser discusses the e-shopper as a model for digital information consumption.
The library in the digital age offers a historical perspective on the current and future situation.
The psychology of the digital information consumer provides an insight into how we anthropomorphise technology and how an understanding of how we interact with technology can assist interface design.
The information seeking behaviour of the digital consumer: case study – the virtual scholar discusses the evidence gathered from a seven year research programme analysing millions of digital footprints left by information seekers.
The ‘Google Generation’ – myths and realities about young people’s digital information behaviour exposes poor information retrieval and evaluation skills amongst the young which the authors suggest must be tackled early in the school curriculum. However, a developing role for the Librarian in cultivating information skills in secondary education, reinforcing those skills in secondary and tertiary education and correcting acquired bad habits, is not developed satisfactorily. The quality and variability of information in the digital age is substantially different to print media and a level of scrutiny, objectivity and scepticism is required in the consumption of information. Might not the Librarian rise from the ashes of the library here? As quoted in the book “. . . in this new, answer-rich world, surely we must ensure that we are able to pose appropriate, meaningful questions?” (Susan Greenfield, 2006).
Trends in digital information consumption and the future suggest that generational gaps in information behaviour will shrink as will the lead time to the adoption/rejection of new technologies.
Where do we go from here? offers a six point plan for survival and suggests that the solution is purely a change of mind set. Simple.
There are many direct and useful points made in this book, while some, such as the challenge posed by consumer diversity, deserved more discussion.
Voicing the mantra of every good Evolutionist - adapt or die! this is a very thought-provoking book relevant to librarians, publishers, journalists, and archivists alike. The question is whether the suggested adaptations are the right ones to ensure survival.
All professions need to continually evaluate how they serve their audience. Simple SWAT analysis dictates that threats should not be neglected, opportunities not ignored, strengths not undersold and weaknesses not allowed to flourish. This book goes a long way to exposing threats, opportunities and weaknesses, if a bit light on strengths within the information professions.
To paraphrase Marshall Mcluhan, while not wishing to defend or excuse professional inertia, people go in to the future looking in the rear view mirror. A certain amount of harking back to the past and working with the familiar is natural. This book, however, suggests this has gone on too long. In this sense, it goes a long way to sharply realigning the reader’s gaze and perspective. Once looking in the right direction with the right glasses on (as the book would have it) adaptation based on reliable evidence is the key to professional survival. It may herald a new regime but if its embraced, perhaps one which can declare –
T he Information Professional is dead. Long live the Information Professional?
MK
Garden Buildings Direct - How to build a base
http://www.gardenbuildingsdirect.co.uk/advice/buildingabase.aspx
Internet Bird Collection
http://ibc.lynxeds.com/
Free Printable Guitar Lessons
http://www.freemusicstudy.com/guitar.htm
Spotify
http://www.spotify.com/en/
World of music
Rooms in Scotland
http://www.roomsinscotland.com/
Various kinds of accommodation. Also has information on Scotland on things such as castles, walks and whisky distilleries
End of issue 170
This page is: http://www.hw.ac.uk/libwww/irn/irn170/irn170.html
© 2009 Heriot-Watt University
You may pass this newsletter on to others, as long as it is sent in its entirety.
http://pdfse.com/growing-greenhouse-vegetables
PDF and Ebooks for “growing greenhouse vegetables”
* Greenhouse Vegetable Production
plants are growing and where drafts or sunlight do not directly affect them. Greenhouse cooling ... ture, hydroponic culture of greenhouse vegetables is ...
http://aces.nmsu.edu/pubs/_circulars/circ556.pdf
* Organic Greenhouse Vegetable Production
financing of greenhouse vegetables. It is available for. $10.00; make checks payable to TAEX. ... Growing Greenhouse Tomatoes in Soil and in Soilless ...
http://attra.ncat.org/attra-pub/PDF/ghveg.pdf
* Greenhouse Vegetable
The use of polyethylene barriers between soil and growing medium in greenhouse vegetable production. Environmental Research Laboratory, University of ...
http://vric.ucdavis.edu/pdf/greenhouse_vegproduction.pdf
* Growing Vegetable in a Hobby Greenhouse
Growing Vegetable in a Hobby Greenhouse. Outline: Extending the growing season, page 1. Passive solar greenhouse, page 2. Cool season vegetables, page 3 ...
http://cmg.colostate.edu/gardennotes/723.pdf
* Production Systems - Florida Greenhouse Vegetable Production ...
expanding greenhouse vegetable operations in. Europe, Canada, and recently, the United States. Figure 2. Young tomato plant growing in rockwool slab. ...
http://edis.ifas.ufl.edu/pdffiles/CV/CV26300.pdf
* MF1169 Hydroponic Systems
American Greenhouse Vegetable Growers Association, P.O. Box 20145, Columbus, OH 43220. 20. Wilcox, G.E. 1981. Growing Greenhouse Tomatoes in the Nutrient ...
http://www.oznet.ksu.edu/library/hort2/MF1169.pdf
* Growing greenhouse tomatoes in soil and in soilless media
growing substrates for greenhouse vegetables. Considerable information on sand and gravel culture is available, mostly from other countries; on ...
http://www.hydro-gardens.com/PDF%2520Files/Growing%2520GH%2520Tomates.PDF
[The list continues with other links to books, from one of the links in the long list above...granny]
http://pdfse.com/great-depression
PDF and Ebooks for “great depression”
* America’s Great Depression
Rothbard in America’s Great Depression. For half a century, the con- ...... ceding the Great Depression. Here we look for causal influences ...
http://mises.org/rothbard/agd.pdf
* Great Depression
The recovery from the Great Depression was spurred largely by the abandonment of ... In the United States, the Great Depression began in the summer of 1929. ...
http://elsa.berkeley.edu/~cromer/great_depression.pdf
* of the
tudents today are often given a skewed account of the Great Depression of 1929- 1941 ...... AT THE NADIR of the Great Depression, half of American industrial ...
http://www.mackinac.org/archives/1998/sp1998-01.pdf
* The Government and the Great Depression
capitalism caused the Great Depression and that President. Franklin Roosevelt helped to end .... and His New Deal Prolonged the Great Depression (New York: ...
http://www.cato.org/pubs/tbb/tbb-0508-25.pdf
* The Great Depression in the United States From A Neoclassical ...
ply in the Great Depression. Quarterly Journal of Economics 111 (August):853– ... Lessons from the Great Depression. Journal of Monetary Economics 38 (De- ...
http://www.minneapolisfed.org/research/QR/QR2311.pdf
* Great Myths Great Depression
Great Myths of the Great Depression by Lawrence W. Reed. ... tudents today are often given a skewed account of the Great Depression of 1929-1941 that ...
http://www.gmu.edu/departments/economics/wew/articles/09/GreatMythsOfTheGreatDepression.pdf
continued.
http://pdfse.com/foods-that-fights-cancer
PDF and Ebooks for “foods that fights cancer”
* FOODS THAT FIGHT CANCER
foods that fight cancer. 1. PBI 275A – Health Psychology I. FOODS THAT FIGHT CANCER ... “Foods That Fight Cancer: Preventing Cancer Through Diet” ...
http://www3.hi.is/~oddur/info/pc/fram/KFupplysingar/canada/VVG_Beliveau06.pdf
* INTRODUCTION How Foods Fight Cancer For many years, researchers ...
How Foods Fight Cancer. For many years, researchers have been investigating how food choices can help prevent cancer and, when cancer has been diagnosed, ...
http://www.cancerproject.org/resources/handbook/intro.pdf
A very long list, I am sending it to us at Yahoo and to Don.
http://pdfse.com/free-patterns-to-make-toys-and-dolls
# KnittingDaily.com Offers New Patterns for Handmade Toys
Aug 21, 2007 ... Make-Believe Crowns—Not just for birthdays, these party crowns are the perfect ... handknit dolls with their own personalities and DIY wardrobes. ... KnittingDaily.com Offers Free Patterns for Handmade Toys, Page 2 of 2 ...
http://www.interweave.com/PressRoom/PR_knits/KDToyPatterns.pdf
# Perfect little girls’ dolls
personnes” published patterns and drawings for these luxurious dolls. ... Other toys such as miniature sewing machines, fashion designer boxes, ... 63 cardboard plates from 1878 to 1917 to help girls make outfits, .... October 31, 2007 « Dolls celebrate Halloween » : free entrance for children in costume ...
http://www.hautedoll.com/images/Miscnewsinfo/PETITE.pdf
# Jean Greenhowe’s Rainbow Babies Pattern
exclusive free pattern on our website. Ideal as fund-raisers, ... the safety factor in children’s toys. It is important to ensure that the toy you are making is ... 12 sts. The doll will be stuffed through this opening. To make up ...
http://www.jeangreenhowe.com/Images/Rainbow_Babies.pdf
# FALL HAS NEVER BEEN THIS FUN THE TOY AND MINIATURE MUSEUM LAUNCHES ...
Extend the fun with a family membership that offers free admission to most of the ... popular quilt patterns for girls, and try your hand at designing your own quilt block! ... unparalleled collection of dolls, miniatures and toys. ...
http://www.toyandminiaturemuseum.org/pressreleases/5.pdf
# Cloth Doll Connection - July Updates http://www ...
Lesha’s Place - Pocketbook Kids - Pocketbook Kids are 7 inch, cloth, toy dolls ... Cloth Doll Products, Sources,. Designers, Events, Free Patterns, ...
http://www.clothdollconnection.com/images/CDC-Updates-July2005.pdf
# SEASONS DOLLS
Doll patterns are sold several ways: wholesale through trade shows, .... a tag sewn into a seam of the doll body and the costume, that reads: “Adult doll - not a toy”. ..... They offer an introductory “new business” talk show for free. ...
http://www.entrepreneur.mt.gov/Documents/E07.pdf
# Which Toy for Which Child Ages Six Through Twelve
design/pattern toys various types of materials to produce. Child is interested in ..... dolls, doll houses, toy soldiers, scale model crocheting drawing/ graphics programs ... Washington, D C 20207, or call the toll-free hotline: ...
http://www.cpsc.gov/CPSCPUB/PUBS/286.pdf
# Free Pattern
Free Pattern by Judith Prior. Page 1. 6 Ryan Street Bundaberg Queensland Australia 4670 ... Not suitable as a toy for small children. Materials required. ... Place the costume on the doll. Hand gather the neck edge of costume 6mm (3 A ) ...
http://dollmakersjourney.com/clown.pdf
Many other links.
http://pdfse.com/rainwater-harvesting
PDF and Ebooks for “rainwater harvesting”
* The Texas Manual on Rainwater Harvesting
publication, The Texas Guide to Rainwater Harvesting, Gail Vittori and Wendy Price .... Considerations for the Rainwater Harvesting System Owner . ...
http://www.twdb.state.tx.us/publications/reports/RainwaterHarvestingManual_3rdedition.pdf
* Rainwater Harvesting
A rainwater harvesting system has higher initial costs than buying water from the central water ... Simple Rainwater Harvesting System in Five Easy Steps ...
http://www.southface.org/web/resources%26services/publications/factsheets/27_rainwater-recovery-v2.pdf
* Choosing a Pump for Rainwater Harvesting
Choosing a Pump for Rainwater Harvesting. IntRoduCtIon. Water harvesting is the practice of cap- turing rainwater runoff, normally from ...
http://www.bae.ncsu.edu/stormwater/PublicationFiles/Pump4Cisterns2006.pdf
List continues..........
PDF and Ebooks for “pdf e book”
* How to Create Adobe PDF eBooks
After you’ve created your Adobe PDF eBook, it’s a good idea to ..... 8 Upload your Adobe PDF eBook toAdobe Content Server and enter the book’s ...
http://www.arabicebook.com/documents/convert%2520eBook.pdf
* Learn to Fly e-book
This is a free ebook! You are encouraged to email it to anyone who may be interested in becoming a pilot. Bloggers are welcome to link to this free download ...
http://www.sjflight.com/LearntoFlyebook.pdf
# How to Find Lost Objects
E. LEVEN. :. Tail Thyself .......................................32 ...... An engaging book—highly recommended to anyone wanting ...
http://www.professorsolomon.com/graphics/howtofindlostobjects.pdf
[continues, wide variety of subjects.]
http://pdfse.com/vegetable-gardeners-bible
# Gardening Gardening Gardening Gardening
Also available – books on greenhouse, vegetable and container gardening, pests, ... Garden Design. The flower gardener’s bible: time-tested ...
http://www.mohrlibrary.org/content/images/gardening.pdf
# Composting The Recycling of Household and Backyard Wastes ...
The path to the garden of your dreams leads right through the middle of a compost pile. (The Vegetable Gardener’s Bible: Storey Books, Edward ...
http://jccwmg.org/PDF/MGCompostManual.pdf
# VEGETABLE REFERENCES Brent Rowell and Paul R. Bachi Extension ...
Rodale’s Illustrated Encyclopedia of Organic Gardening. 2005. Anna Kruger. 416 pp. $25.00. The Vegetable Gardener’s Bible. 2000. Edward C. Smith. 309 pp. ...
http://www.ca.uky.edu/agcollege/plantpathology/ext_files/veg_ref.pdf
list continues.
Spices and Plantation Crops: Bioactive Compounds, Colourants and Flavourants
14 September 2008
authors Dr Lingamallu Jagan Mohan Rao
Category:
Agricultural and Biological Sciences
Food Science
SciTopics is a free expert-generated knowledge-sharing service for the scientific community. Developed to serve as an information and collaboration service for researchers, SciTopics offers authors a dynamic, quick, informal yet authoritative online publication platform.
more » [Use above link]
http://www.scitopics.com/categories.jsp?domain=1100
This link for home, health, plants and much more.]
http://www.collegeathome.com/blog/2008/06/18/57-useful-google-tools-youve-never-heard-of/
Learn Anything: 100 Places to Find Free Webinars and Tutorials 100 Useful Niche Search Engines to Focus and Finetune Your Academic Research
57 Useful Google Tools Scholars, Students, and Hobbyists
If you’re like most people, you use Google’s products several times a day to search for information or check email. Most people don’t know, however, how many useful tools Google has to make research and time management much easier. Here are just a few of the products Google offers that may be worth trying whether you’re a scholar, student, or hobbyist.
Must Haves
These Google products can make the most basic of computing tasks easy and are a must for any Google devotee.
1. Reader: Reader is a Web-based news aggregator that reads Atom and RSS feeds to allows users to easily subscribe, organize and share news items. It even has a mobile version allowing you to
[snipped....several worth using.]
# Goofresh: Want to know what’s fresh to the Internet? This site allows you to use Google to search for sites that have been added today, yesterday or within the last week or month.
# Cooking With Google: Have some random ingredients in the fridge but aren’t sure what to make with them? Maybe this Google-based tool can help. Enter in a few ingredients and it will give you recipes in several different categories.
# Babelplex: Want to search through Google in multiple languages? This tool can help you do that, acting as a cross between a search engine and a translation tool for 29 language combinations.
I was curious as to the results on the above search: [LOL]
[snipped]
#
Almanac Search Page — Infoplease.com
Compendium of statistics and up-to-date facts and figures, on everything you need to know.
www.infoplease.com/almanacs.html - 30k - Cached - Similar pages
#
Christmas Carols, Recipes, Tradition, Clip Art, and More at ...
Welcome to Christmas-Almanac, where you can find great free recipes, stories, pictures, and more to help you get the best out of the holiday season. ...
www.christmas-almanac.com/ - 10k - Cached - Similar pages
#
Motorsports Almanac - Complete History and Photos for F1, CART ...
Motorsports Almanac - Complete History, Statistics, Photos, Side-By-Side Comparison (The ONLY ONE on Internet) for NASCAR, F1, CART, IRL, Trans-AM, ...
www.motorsportsalmanac.com/ - 27k - Cached - Similar pages
#
baseball-almanac.com - Site Information from Alexa
Alexa Site Overview for baseball-almanac.com - learn more about Baseball Almanac statistics, where visitors come from, who owns the site, what are some ...
Show map of 11400 SW 40th Ter, Miami, FL 33165
www.alexa.com/data/details/main/baseball-almanac.com - 24k - Cached - Similar pages
http://www.almanac.com/astronomy/moonpage/bestfish
Best Days for Fishing in 2009
Fishing
The Best Fishing Days for 2009, when the Moon is between new and full:
* January 1-10
* January 26-February 9
* February 24-March 10
* March 26-April 9
* April 24-May 9
* May 24-June 7
* June 22-July 7
* July 21-August 5
* August 20-September 4
* September 18-October 4
* October 18-November 2
* November 16-December 2
* December 16-31
The best times to fish are when the fish are naturally most active. The Sun, Moon, tides, and weather all influence fish activity. For example, fish tend to feed more at sunrise and sunset. During a full Moon, tides are higher than average and fish tend to feed more. However, most of us go fishing when we can get the time off, not because it is the best time. But there are best times, according to fishing lore:
Best Times for Fishing
* One hour before and one hour after high tides, and one hour before and one hour after low tides. Inland, the times for high tides correspond with the times when the Moon is due south. Low tides are halfway between high tides.
* During the “morning rise” (after sunup for a spell) and the “evening rise” (just before sundown and the hour or so after).
* When the barometer is steady or on the rise. (But even during stormy periods, the fish aren’t going to give up feeding. The smart fisherman will find just the right bait.)
* When there is a hatch of flies — caddis flies or mayflies, commonly. (The fisherman will have to match his fly with the hatching flies or go fishless.)
* When the breeze is from a westerly quarter rather than from the north or east.
* When the water is still or rippled, rather than during a wind.
Tackle-Box Checklist
* Fishing line
* Bobbers
* Swivels, to keep fishing line from twisting
* Leaders
* Sinkers
* Different sizes of hooks
* Pliers, to help remove hooks
* Stringer, to hold all the fish you catch
* Sharp knife
* Ruler/scale
* Flashlight
* First-aid kit
* Insect repellent
* Sunscreen
Related Content: barometer, bestdays, fishing, moon, tides
Reader Comments
Comment from Jerry Buerge on January 19, 2009
You should also add soap to your checklist, used to wash any gasoline off your hands before you touch any bate - artificial or live. Then, if you are not squeamish, and are using live bait, it does not hurt to make sure that your hands smell exactly like the bait by whatever means you can muster.
You will catch more fish if you do that and you will NOT, if you don’t.
Comment from Mike Shoemaker on January 28, 2009
For catfishing with chicken livers I keep some regular sewing thread in my tackle box.Once the liver is on the hook wrap it a few times with thread and it will stay on.
Comment from Frank York on January 29, 2009
THE BEST WAY I HAVE FOUND TO KEEP LIVER ON A HOOK IS TO CUT A PIECE OF MY WIFES OLD HOSE INTO SMALL PIECES AND WRAP THE LIVER WITH IT AFTER THE LIVER IS ALREADY HOOKED IT WILL NOT COME OFF THIS WAY.
Comment from ramiro vela on January 30, 2009
The best way to fish in South Texas with chicken liver, is to let it sit a while in the good Texas sun, sprinkle a little garlic powder and a little chile powder. This combintion makes the liver pasty and it will stay on your triple or single hook with little to no problem. I do offer a warning, that pow you will feel on your line is going to be one big Texas size catfish, so get ready and have some good Texas fishing fun.
Comment from Jean Cannon on February 1, 2009
A real good bait I have found is hot dogs with chicken meat. Cut them in desired pieces and set in the sun to ‘dry up’. When they are ‘dried’, they will stay on the hook better. You can put them in a bag in the freezer to keep. Brim and catfish will bite this bait.
Comment from Joey Brown on February 5, 2009
The best catfish bait around here, when they come out, are catalpa worms. You can put what you don’t use in the freezer with a few catalpa tree leaves, when you are ready to fish again, take them out and they come back to life, start reeling in the big cats.
Comment from Chuck Hubbard Jr. on February 10, 2009
The best catfish bait that I have found fishing for catfish anywhere bar none is shrimp, go to a walmart supercenter and by you a couple packs of the frozen whole large shrimp, yeah it’s a little costly but let me tell ya somthin friend, it’s worth it.
Comment from Bill Ledford on February 13, 2009
any Crappie fishermen out there that can tell me is they spawn year round?
Comment from capt Don on February 13, 2009
A salmon carcus after the fillets are laid off is pretty good halibut bait. Use a size 20 circle hook,(through both lips works best. 2 or 3 lbs of lead and runner to the bottom. When a barn door hits it?better hold on. This is a good way to keep the little ones off?the ones under 100 lb.
Comment from harald martin on February 15, 2009
The best bait for me was Spanish Mackerel bought from the grocery store, we caught Cats all weekend long on the Colorado river, but you have to cut it into little pieces no more than a quarter of an inch square. (Biggest mistake people make is using too big of a piece of cut bait). For Big Cats (35lbs or more) you want to use live Gold Fish or Bream (Blue Gill). The best bait for large Yellow Cats (The best Tasting) is a 14 inch Bass (Illegal to use), but it will catch the monsters.
Comment from leonard moczygemba on February 18, 2009
something to think about,
Comment from tom obriant on February 20, 2009
can biscuits pinch some off roll it into a ball about half the size of a marble and put it right on the tip of your hook. you will have to change it often ,the fish go frenzy for it .brim ,crappie, bass and turtles Still water fishing.
Comment from greg serna on February 23, 2009
push the stem of the treble hook through a nice chunk of liver,up to the points and let it hang.put treble on a snap swivel and toss her out about 30 or forty feet into the lake or pond and have a nice cold one!
Comment from michael gilbreath on February 24, 2009
i can never find where the big cats are hiding can anyone help?
Comment from Todd Heil on February 25, 2009
It would help out if you know the underwater structure of the pond,river or lake. Find DEEP holes with lots of cover as in over hangs. Gravel pits are a great place to fish for cats. If you know that 3 feet out intowater from the bank is a big drop off into the water and it drops down about 20 feet deep, you want to fish 4 feet out from the bank and fish the bottom first. If nothing happens with in a 1/2 hour, put a bobber on and fish 2 feet off the bottom. Just repeat that if you dont catch any thing in another 1/2 hour and lower the bobber another 2 feet and try it again.( You must use a split bobber to fish this way.
Comment from Tommy Bays on February 28, 2009
I am Blackfoot American Native. We live to fish & hunt our meals. a true hint in catfishing is to never use any type of scents( Cologne,Powders,Oils,Perfume,Hand Sanitizer,Dont handle Cigerettes or any type of Tobacco products without washing your hands before applying baits,hooks,sinkers,new line,ect... And only use the same water to wash off any of these scents, the fish know these things, weird but true. And NEVER fish a Full Moon, it is actually the worst time to fish. The Moon is in its reverse cycle, meaning a change of atmosphere. I have fished since I was 4 yrs. of age, everyday, except on a Full Moon. Trust the words of somene who is honest and knows the land,the animals & The True Spirit. A 2/0 Hook with small amount of Chicken Liver is best. Do not freeze it then reuse it, for whatever is in your freezer, the smell will also be on the liver, even in a plastic tub or bowl. Do not eat without washing hands with same water from where you are fishing, no scent soaps, Ivory or Lye Soap is good, non scent. Chief Vyper.....
Comment from TERRY HEBERT on March 1, 2009
best bait around franklin la. is fresh shd or pogie