http://www.gardenhere.com/content/Itchy-skin-dogs-and-cats
Itchy skin on dogs and cats
By Datura
Created 01/08/2009 - 14:35
Apple cider vinegar sprayed on your pets itchy skin greatly reduces the itching. I have a dog that was taking pills at $3 a day to curb his chewing on himself and itching and googled itchy skin on pets and discovered this tip. it’s amazing what apple cider vinegar can do.
Comments
Wed, 02/04/2009 - 08:36 — ayla45019
Cider Vinegar
Vinegar has so many uses, when growing up, my uncle added it to the drinking water of horses and it helped with deter of horse flies.
Sat, 01/10/2009 - 18:17 — Datura
Dogs
I have two 100+pound golden retrievers, only one has the skin problem. If the skin is raw mix a bit of water with the vinegar before spraying it on. Annette
Sat, 01/10/2009 - 17:06 — lily
lily’s picture
I will have to try this for
I will have to try this for “Romeo” our 129 lb Lab (yes, he’s a beast) He takes medication all summer for itchy skin allergies.
Fri, 01/09/2009 - 10:36 — Penny-G
I do this too, we have a big
I do this too, we have a big dog and he gets itchy skin in the winter, and where we got our dog from, she does this with her’s, so we add Apple Cider Vinegar to his water bucket, for every 50 pounds of dog, we add 1tsp of cider vinegar and it works like a charm, we also keep it up in the summer, he has never had fleas and it deters them, cant stand the taste i guess.
Exchanging Plants and Flowers is the Neighborly Thing To Do
Source URL (retrieved on 06/21/2009 - 02:53):
http://www.gardenhere.com/content/Itchy-skin-dogs-and-cats
Alert!
Jack Cashill will be filling in for Chris Stigall:
This Monday (6/22)
5-9AM CDT
KCMO 710 AM
No matter where you are, Listen Live !
http://www.710kcmo.com/ListenLive/tabid/257/Default.aspx
The Nomad of the Nine Lives
Friebe, A. Frances (Abby Frances)
http://infomotions.com/etexts/gutenberg/dirs/etext05/nmd9l10.htm
[A book, that allows the cat to tell us what his life is like....
First part was fun, haven’t read it all.
granny]
I have been all night attempting to get on the internet.
I called support and they couldn’t help, so I shut down and started again.
Have no idea if I am going to be able to stay on.
I could connect, but did not have enough strength to open anything, it was not sending enough bytes or receiving either.
So don’t be surprised if I disappear.
granny
http://www.preparedpantry.com/weeklyspecials.aspx
I should not have looked at this sale.
Cocoa powder by the pound and buttermilk powder also on sale.
The metal colanders are on sale, large and small and beautiful.
Many other kitchen special pans, etc on sale.. and sauces and spice mixes....
http://www.preparedpantry.com/over-100-bread-mixes.aspx
LOL, this is what I wanted to see, order up to 5 bread mixes and get one jar of free jelly per pak, about 100 bread mix types to choose from....
This is the kind of sale flyer, that my friend Mary would say to go ahead and make out an order, but wait a week to mail it and then whittle it down to an affordable one...LOL
Won’t work, for this one ends Friday.
I have not ordered from this company, but like their recipes and got the link from a Yahoo group that spoke highly of it.
http://www.preparedpantry.com/pancake-mixes-waffle-mixes.aspx
Fancy pancakes/waffles and 1 free syrup for buying 3 mixes.
Thanks for finding the photos of the perfect “get a way” vehicle for the hard times/emergency use....
http://www.freerepublic.com/focus/f-bloggers/2277563/posts
ATTRAnews - June/July 2009
Volume 17, Number 3
Newsletter of ATTRA - National Sustainable Agricultural Information Service (http://attra.ncat.org/): A project of the National Center for Appropriate Technology (NCAT) (http://www.ncat.org). This issue of ATTRAnews is available online (http://attra.ncat.org/newsletter/archives.html#attranews).
Sheep and Goat Production
Sheep and goats are important sources of milk, meat, and fiber for people all over the world. The flocks also improve pasture and remove unwanted vegetation. In years of drought and wildfires, the animals’ ability to mow down flammable undergrowth can be crucial. This issue of ATTRAnews highlights some of the ways farmers and ranchers use these productive animals.
In this issue:
* Free Webinar: Sheep and Goats: What They Can Do for You
* Little Sheep Make Big Changes in Orchards and Vineyards
* Benefits of Grazing Miniature Sheep in Orchards and Vineyards
* Where to Learn More about Sheep and Goat Production
* Protecting Sheep and Goats from Internal Parasites
* Surveying the Market for Goat Meat
* New Information on Sheep and Goats
* New and Updated Publications from ATTRA
Free Webinar: Sheep and Goats: What they can do for you
July 29, 2009, 1 p.m. Eastern Daylight Time
(12 p.m. CDT, 11 a.m. MDT, 10 a.m. PDT)
Register at:
http://www.attra.ncat.org/webinars2009/sheepandgoat
NCAT specialists Linda Coffey and Margo Hale will discuss:
~ Multiple benefits of sheep and goats
~ Selecting breeding stock
~ Evaluating animal health
~ Marketing meat, milk, and wool products, including organic
~ Your questions about sheep and goat production
Little Sheep Make Big Changes in Orchards and Vineyards
This spring in California’s North Coast vineyards and orchards, little Babydoll Southdown sheep kept the grass short and protected the soil. If farmers had used tractors to mow, they would have compacted the wet ground, reducing the living organisms in the soil. Sheep also fertilize fields as they graze.
The rise of organic and sustainable farming has led to a new fascination with nature’s lawnmowers — in this case Olde English Southdown Miniature Babydoll sheep. Full grown they measure only 24 inches at the shoulder. Because of their small size, they can’t reach high enough to damage vineyards and orchards.
Deborah Walton of Canvas Ranch in Sonoma County leases the sheep to several organic and biodynamic vineyards. In 2004 at Fetzer’s Bonterra Vineyard, the sheep were part of a study grant from USDA Western Sustainable Agriculture Research and Education.
Some grape growers leave the sheep in the vineyard until the fruit starts to ripen. Depending on the height of trellising, other growers remove the flock when vines begin to leaf out and then return the sheep in June. In orchards, sheep might stay year-round. For more information see http://www.canvasranch.com and refer to the vegetation management resources.
Benefits of Grazing Miniature Sheep in Orchards and Vineyards
- Eliminate mechanical and chemical weed management
- Graze cover crops, grass and weeds
- Reduce soil compaction from mowing machinery
- Fit neatly under grape cordon or tree canopy
- Reduce frost damage by removing low vegetation so air can circulate
- Break up crusted soil surface with sharp hooves
- Add free manure
- Stay within portable solar electric net fencing
Where to Learn More about Sheep and Goat Production
Sheep and goats have many uses in today’s farms, ranches, and communities. See the resources below and ATTRA’s Small Ruminant Resources List (http://attra.ncat.org/attra-pub/small_ruminant_resources.html) to learn more.
General Information on Sheep and Goats
From ATTRA:
- Small Ruminant Resources List (http://attra.ncat.org/attra-pub/small_ruminant_resources.html)
- Goats: Sustainable Production Overview (http://attra.ncat.org/attra-pub/summaries/goatoverview.html)
- An Illustrated Guide to Sheep and Goat Production— in English, Spanish or Hmong (http://attra.ncat.org/attra-pub/summaries/sheep_illus.html)
- Predator Control for Sustainable and Organic Livestock Production (http://attra.ncat.org/attra-pub/summaries/predator.html)
- Small Ruminant Sustainability Checksheet (http://attra.ncat.org/attra-pub/summaries/ruminantcheck.html)
- Sustainable Sheep Production (http://attra.ncat.org/attra-pub/summaries/sheep.html) (new version coming soon)
From other sources
- American Sheep Industry (http://www.sheepusa.org)
- Langston University Goat Research (http://www.luresext.edu/goats/index.htm)
- Maryland Small Ruminant Page (http://sheepandgoat.com)
Meat
From ATTRA
- Meat Goats: Sustainable Production (http://attra.ncat.org/attra-pub/summaries/meatgoat.html)
- Sustainable Sheep Production (http://attra.ncat.org/attra-pub/summaries/sheep.html)
From other sources
- National online resource for sheep and goat marketing (http://www.sheepgoatmarketing.info)
- Meat Goat Selection, Carcass Evaluation and Fabrication Guide (http://www.lsuagcenter.com/en/crops_livestock/livestock/sheep_goats/Meat+Goat+Selection+Carcass+Evaulation+and+Fabrication.htm)
Milk
From ATTRA
- Dairy Goats: Sustainable Production (http://attra.ncat.org/attra-pub/summaries/dairygoats.html)
- Dairy Sheep (http://attra.ncat.org/attra-pub/summaries/dairysheep.html)
- Value-added Dairy Options (http://attra.ncat.org/attra-pub/summaries/valueaddeddairy.html)
From other sources
- Online library about commercial goat dairies (http://www.goatdairylibrary.org)
- Dairy Sheep Proceedings and Resources (http://www.ansci.wisc.edu/Extension-New%20copy/sheep/Publications_and_Proceedings/res.html)
Fiber
- Handling and Marketing Wool (http://www.umext.maine.edu/onlinepubs/htmpubs/2070.htm)
- Ron’s Fiber Home (http://hem.bredband.net/ronpar/)
- Turning Wool into a Cottage Industry by Paula Simmons, 1991. Storey Books, Pownal, VT.
Pasture Improvement and Vegetation Management
From ATTRA
- Multispecies Grazing (http://attra.ncat.org/attra-pub/summaries/multispecies.html)
- Pasture, Rangeland, and Grazing Management (http://attra.ncat.org/attra-pub/summaries/past_range_graze.html)
- Pastures: Sustainable Management (http://attra.ncat.org/attra-pub/summaries/sustpast.html)
- Ruminant Nutrition for Graziers — in English or Spanish (http://attra.ncat.org/attra-pub/summaries/ruminant.html)
From other sources
- Targeted Grazing: A Natural Approach to Vegetation Management and Landscape Enhancement (http://www.cnr.uidaho.edu/rx-grazing/Handbook.htm)
- Livestock for Landscapes (http://www.livestockforlandscapes.com)
- Goats in the Woods (http://www.dnr.cornell.edu/ext/goatsinthewoods/technical_materials/giw_technical_materials_page.htm) is a Cornell University-based project for vegetation management in the Northeast
- BEHAVE (http://www.behave.net) uses animal behavioral principles to manage ecosystems
In addition to the publications listed here, ATTRA offers hundreds more that provide general information and specific details about all aspects of sustainable and organic agriculture. The publications are available to download for free from ATTRA’s Web site, http://www.attra.ncat.org. Or call 1-800-346-9140 to order a free paper copy.
Protecting Sheep and Goats from Internal Parasites
Control of internal parasites, especially of Haemonchus contortus (barber pole worm, stomach worm), is a primary concern for the majority of sheep and goat producers. The parasites have become more difficult to manage because they are becoming resistant to deworming medications. A severe infection of barber pole worm causes anemia, bottle jaw, and, if not treated, death of infected sheep and goats.
Mature parasites breed inside the host and lay eggs that are shed in the feces. Warm, humid conditions encourage the eggs to hatch. The infective larvae migrate 1 to 3 inches up blades of grass.
When a sheep or goat grazes, it may take in parasite larvae along with the pasture grass. Parasite numbers increase over time in warm, wet conditions. Because internal parasites are developing resistance to deworming drugs, it is important to use multiple management practices for control.
Manage Pasture Carefully
- Keep forage height greater than 3 inches.
- Provide areas of browse: brush, shrubs, small trees.
- Maintain low stocking rate.
- Graze sheep and goats with cattle, or in rotation with cattle or horses.
- Provide tannin-rich forages, such as Sericea lespedeza.
- Harvest hay from pastures.
- Avoid wet patches in pasture, such as from a leaky water trough.
Reduce Deworming
- Decrease the use of dewormers. This will slow drug resistance and save money.
- Treat only animals that are anemic, which is a sign of parasitism.
- FAMACHA© charts (http://www.scsrpc.org/SCSRPC/FAMACHA/famacha.htm) for classifying animals based on levels of anemia.
- FAMACHA© is only effective for diagnosing infection by Haemonchus contortus.
Select Resistant Animals
- Several breeds show resistance to internal parasites. Select a resistant breed if it fits your system.
- Select individual animals that demonstrate resistance to parasites.
- Resilient animals can host a parasite burden without negative effects. However, they may be shedding high numbers of parasite eggs and spreading illness.
- Cull animals that are most susceptible to parasites and those that contribute most to pasture contamination.
For more information see ATTRA’s Managing Internal Parasites in Sheep and Goats (http://attra.ncat.org/attra-pub/summaries/parasitesheep.html); Tools for Managing Internal Parasites in Small Ruminants: Copper Wire Particles (http://attra.ncat.org/attra-pub/summaries/copper_wire.html); and Tools for Managing Internal Parasites in Small Ruminants: Sericea Lespedeza (http://attra.ncat.org/attra-pub/summaries/sericea_lespedeza.html). Also see the Southern Consortium for Small Ruminant Parasite Control (http://www.scsrpc.org).
Surveying the Market for Goat Meat
Meat goat production is on the rise as U.S. farmers become more aware of the meat’s popularity among immigrant groups. Goats produce high-quality lean meat that is a favorite in ethnic cuisines, although it is not part of the typical American diet.
An Iowa study conducted in 2005 and 2006 investigated ways to increase the processing and marketing of chevon (goat meat) in greater Sioux City. This three-state urban area has a growing immigrant population. The study found that the market for goat meat varies along cultural lines.
Latino respondents, who were mostly Mexican, seek goat meat for special occasions such as birthday parties and Christian holidays. Many prefer live animals they can process themselves for freshness, a better price, and custom cuts.
Muslim respondents, who were mostly Indian and Pakistani, would eat goat meat nearly everyday if it were available and affordable. They prefer the convenience of processed meat, but would occasionally buy a whole animal to process at home. They want meat that is fresh, hormone free and conforming to a Muslim prescribed manner of slaughter involving prayer.
Southeast Asian respondents — mostly Laotian, Cambodian, and Vietnamese — consume goat meat the least frequently of the groups studied. Goat is uncommon and expensive in their native countries. Given similar availability and price, they would be as likely to eat goat as other meats.
Even though there is a potentially strong market for goat meat, producers face several problems. The various ethnic groups have different preferences. The majority population is unfamiliar with goat meat. An important barrier is the scarcity of small-scale state and federally inspected meat processing plants. The producers in this study either marketed the animals one at a time from their farms or sold their goats by the truckload to large, nationally integrated slaughter plants.
In spite of the obstacles, meat goat production is increasing nationwide. In 2008, 865,800 commercial meat goats were slaughtered in state and federally inspected plants. That was 15% more than in 2006.*
For more information, contact NCAT specialist Hannah Lewis (hannahl@ncat.org), 1-877-327-6379. This article was adapted from “Assessing the market for chevon (goat meat) in Siouxland,” Iowa State University Extension Sociology Technical Report 1026 (http://www.soc.iastate.edu/extension/pub/tech/STR1026.pdf), by Betty Wells and Hannah Lewis.
*National Agricultural Statistics Service: Livestock Slaughter Summaries 2008 and 2006
Tips for Developing a Regional Market for Goat Meat
- Sell through farmers’ markets that attract people of all ethnicities.
- Combine meat retailing and a restaurant. This strategy makes stocking fresh meat possible by using surplus in the restaurant.
- Form buying clubs among church or mosque members who commit to purchasing a consistent volume.
- Emphasize high quality and limited quantity by branding a product, such as “Siouxland Chevon.”
New Information on Sheep and Goats
Thanks to a grant from the USDA Sustainable Agriculture Research and Education (SARE) program, sheep and goat producers will soon have a wealth of new resources.
An NCAT team is revising ATTRA’s Small Ruminant Sustainability Checksheet (http://attra.ncat.org/attra-pub/summaries/ruminantcheck.html), Small Ruminant Resources List (http://attra.ncat.org/attra-pub/small_ruminant_resources.html), and the Small Ruminant Resource Manual (http://attra.ncat.org/attra-pub/PDF/ruminantresources.pdf), which were developed under a previous SARE grant. The new manual will include sections on organic sheep and goat production and on marketing and economics. The group is also writing a new publication about organic livestock production.
The editorial team includes interns Chelsey Ahrens and Ann Bartlett assisting NCAT specialists Linda Coffey and Margo Hale — all based in Fayetteville, Arkansas, and specialist Hannah Lewis from the NCAT office in Des Moines, Iowa.
“We expect this project to have a positive impact in the South,” Coffey said. “Our cooperators in Arkansas, Georgia, Kentucky, Oklahoma, and Tennessee will be training educators in the use of these materials. The workshops will feature experienced farmers.”
To learn more contact Linda Coffey, lindac@ncat.org, or Margo Hale, margoh@ncat.org, 1-800-346-9140.
New and Updated Publications from ATTRA
* Comparing Energy Use in Conventional and Organic Cropping Systems (http://attra.ncat.org/attra-pub/summaries/croppingsystems.html)
* Nutrición para Aves de Pastura (http://attra.ncat.org/espanol/resumenes/nutricion_aves.html)
* Completing Your Application for Organic Certification: Guide to the Basic Farm System Plan for Market Farm and Greenhouse Operations (http://attra.ncat.org/attra-pub/summaries/marketfarmplan.html)
ATTRAnews is the bi-monthly newsletter of ATTRA - National Sustainable Agriculture Information Service (http://www.attra.ncat.org). The newsletter is distributed free throughout the United States to farmers, ranchers, Cooperative Extension agents, educators, and others interested in sustainable agriculture. ATTRA is funded through the USDA Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html) and is a project of the National Center for Appropriate Technology (http://www.ncat.org/sarc_current.php) (NCAT), a private, non-profit organization that since 1976 has helped people by championing small-scale, local and sustainable solutions to reduce poverty, promote healthy communities, and protect natural resources.
Teresa Maurer, Project Manager
Karen Van Epen, Editor
Mary Ann Thom, e-newsletter production
Subscribe to ATTRAnews (http://visitor.roving.com/optin.jsp?m=1011223551022&ea=)
Comments? Questions? Email the Weekly Harvest Newsletter editor Karen Van Epen at karenv@ncat.org.
ATTRA - National Sustainable Agriculture Information Service
PO Box 3657
Fayetteville, AR 72702
1-800-346-9140
1-800-411-3222 (Español)
http://www.attra.ncat.org
© Copyright 2009 NCAT
This message contains the following:
1. Loaded Boards Recalls Orangatang Skateboard Wheels; Blow-outs Pose Risk of Injury to Riders http://www.cpsc.gov/cpscpub/prerel/prhtml09/09250.html
2. Diving Wings With Defective Inner Bladders Recalled by Poseidon Due to Drowning Hazard http://www.cpsc.gov/cpscpub/prerel/prhtml09/09251.html
3. Applica Consumer Products Inc. Recalls Black & Decker(r) Spacemaker(tm) Coffeemakers Due to Burn Hazard http://www.cpsc.gov/cpscpub/prerel/prhtml09/09252.html
4. Crane Plumbing Recalls Bath Tubs With A Whirlpool Due to Entrapment and Drowning Hazards http://www.cpsc.gov/cpscpub/prerel/prhtml09/09253.html
Syria: 160 villages abandoned due to famine
Study conducted by Syrian government reveals poverty in country expanding. Some 3.5 million people have no income, peasants immigrating to cities in order to avoid food shortage
http://www.ynetnews.com/articles/0,7340,L-3735573,00.html
Doron Peskin
Published: 06.23.09, 08:31 / Israel Money
Some 700,000 households in Syria – about 3.5 million people - have no income. In other words, an average of one family of five in Syria leans on monthly governmental aid in order to survive, according to a comprehensive study conducted by the Social Affairs and Labor Ministry in Syria, whose main findings were published by the local al-Watan newspaper.
Most supported families are living in conditions of poverty, as the governmental aid allows for minimal living conditions. According to Syrian law, a household is entitled to governmental aid if it is able to prove that both partners have no income during the year or a pension sufficient for basic living.
The study reveals that the main center of poverty is in northern Syria. In the Halab district, for example, there are 110,000 families in need of aid in order to survive. In Hasaka there are 87,000 such families, and in the Hamat province there are 68,000 such families.
The smallest number of needy families is in the Quneitra district, which borders with Israel, totalin 6,825 families.
Deterioration in poverty levels
The research findings stress the difficult economic challenge faced by the country’s decision makers, and shows that the efforts made by the regime to deal with the poverty and unemployment problem have not borne fruit.
The past two years have seen a state of deterioration in the poverty levels in Syria due to the rise in the prices of oil and food products. According to estimates, the average income per person in Syria stands at some $250 a month.
The price hike has been joined in the past two years by a heavy drought. The Syrian government said last week that it would send out urgent shipments of food to drought-stricken areas, particularly in the Hasaka district.
These reports join a recent international report, which states that some 160 villages in northeastern Syria have been abandoned by their residents due to the food shortage. These villagers immigrate to the country’s big cities, putting a great amount of pressure on the already shaky infrastructures in Syrian cities.
The Syrian development plan for the years 2006-2017 set a target of reducing poverty from 11.4% to 7% of the population, but its implementation is extremely weak at the moment.
Doron Peskin is head of research at Info-Prod Research (Middle East) Ltd.
Weekly Harvest Newsletter
Sustainable Agriculture News Briefs - June 24, 2009
More Funding Opportunities (http://attra.ncat.org/funding/)
Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online (http://attra.ncat.org/newsletter/archives.html#wh).
Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.
News & Resources
* Census Data Now Reflects American Indian Farmers
* Medical Association Supports Sustainable Food Systems
* Local Food Systems a Focus in North Carolina
* Continuing Education Program Available From SARE
* New Tool to Monitor Drought
* USDA Announces U.S. and Canada Organic Equivalence
Funding Opportunities
* Integrated Organic and Water Quality Program
* Small Business Innovation Research Program Grant
* Northeast SARE Professional Development Program Grant
Coming Events
* Pennsylvania Cheese Making Course
* Agroecology Shortcourse
* Meat Labels & Label Claims Webinar
News & Resources
Census Data Now Reflects American Indian Farmers
http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB/.cmd/ad/.ar/sa.retrievecontent/.c/6_2_1UH/.ce/7_2_5JM/.p/5_2_4TQ/.d/1/_th/J_2_9D/_s.7_0_A/7_0_1OB?PC_7_2_5JM_contentid=2009/06/0216.xml&PC_7_2_5JM_parentnav=LATEST_RELEASES&PC_7_2_5JM_navid=NE
Information from the 2007 Census of Agriculture is now available for 73 American Indian reservations, including reservation-level information on agricultural production, economics and demographics for individual farms. The 2007 Census of Agriculture marks the first time NASS has attempted to collect census forms from individual farm and ranch operators on American Indian reservations in every state.
Medical Association Supports Sustainable Food Systems
http://www.environmentalleader.com/2009/06/18/ama-prescribes-sustainable-food-chain/
The American Medical Association (AMA) has approved a new policy that supports a healthy and sustainable food chain within healthcare systems at a recent AMA meeting in Chicago. AMA also plans to work with healthcare and public health organizations to educate their community and the public about the importance of healthy and ecologically sustainable food systems. The AMA’s new Sustainable Food policy builds on a report from its Council on Science and Public Health, which indicates that locally produced and organic foods ‘reduce the use of fuel, decrease the need for packaging and resultant waste disposal, preserve farmland [and] the related reduced fuel emissions contribute to cleaner air and in turn, lower the incidence of asthma attacks and other respiratory problems.’
Local Food Systems a Focus in North Carolina
http://www.ncsu.edu/project/calscommblogs/archives/2009/05/how_would_you_b.html
About 400 farmers, food service buyers, health professionals, county government officials, chefs and university representatives came together at the Farm to Fork Summit held in North Carolina State’s McKimmon Center in May to develop a State Action Plan. The conference included remarks and pledges of support by Gov. Beverly Perdue, U.S. Rep. Bob Etheridge, former U.S. Rep. Eva Clayton and other dignitaries. The Center for Environmental Farming Systems (CEFS), directed by Dr. Nancy Creamer, hosted the summit, which took place after more than a year of planning and conversations. Last fall, CEFS hosted six regional summits to learn what was happening regionally to build local food economies and to identify opportunities and obstacles. CEFS is developing the State Action Plan for Building a Sustainable Local Food Economy in North Carolina that will be presented to decision makers, policy makers, business leaders, government agencies and funders over the next few months.
Continuing Education Program Available From SARE
http://sare.org/coreinfo/ceprogram.htm
The national Sustainable Agriculture Research and Education (SARE) program is now offering a continuing education program. This continuing education program is designed primarily for Cooperative Extension and Natural Resource Conservation Service personnel (particularly new staff members), and other agricultural, natural resource and community development professionals. It emphasizes core concepts and a basic understanding of sustainable agriculture, its goals and its relevance to every farming and ranching operation – large or small. The program includes five courses, available free of charge. Courses 1 and 2 are offered now through the eXtension online campus.
New Tool to Monitor Drought
http://www.usagnet.com/story-national.php?Id=1311&yr=2009
A seven-year research effort achieved a milestone last month when the Vegetation Drought Response Index (http://drought.unl.edu/vegdri/VegDRI_Main.htm) expanded across the 48 states of the continental United States. VegDRI maps, produced every two weeks, combine satellite-based observations of vegetation conditions with climate and biosphysical information to map drought’s effect on vegetation at a one-kilometer resolution. The researchers are recruiting people to join the VegDRI evaluator network. Evaluators in the past have included ranchers, farmers, climatologists, extension agents, resource management agency employees, and others in the general public. The researchers are recruiting people to join the VegDRI evaluator network. Evaluators in the past have included ranchers, farmers, climatologists, extension agents, resource management agency employees, and others in the general public.
USDA Announces U.S. and Canada Organic Equivalence
http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB/.cmd/ad/.ar/sa.retrievecontent/.c/6_2_1UH/.ce/7_2_5JM/.p/5_2_4TQ/.d/1/_th/J_2_9D/_s.7_0_A/7_0_1OB?PC_7_2_5JM_contentid=2009/06/0212.xml&PC_7_2_5JM_parentnav=LATEST_RELEASES&PC_7_2_5JM_navid=NE
Agriculture Deputy Secretary Kathleen Merrigan announced that a first-of-its-kind agreement has been reached between the United States and Canada that will expand opportunities for organic producers in both countries. The “equivalency agreement” follows a review by both nations of the other’s organic certification program and a determination that products meeting the standard in the United States can be sold as organic in Canada, and vice versa. Under a determination of equivalence, producers and processors that are certified to the National Organic Program (NOP) standards by a U.S. Department of Agriculture accredited certifying agent do not have to become certified to the Canada Organic Product Regulation (COPR) standards in order for their products to be represented as organic in Canada. Likewise, Canadian organic products certified to COPR standards may be sold or labeled in the United States as organically produced. Both the USDA Organic seal and the Canada Organic Biologique logo may be used on certified products from both countries. The COPR goes into effect on June 30.
More Breaking News (http://attra.ncat.org/news/)
Funding Opportunities
Integrated Organic and Water Quality Program
http://www.grants.gov/search/search.do?mode=VIEW&flag2006=false&oppId=48019
In a unique fusion of two programs, USDA has released a request for applications for the Integrated Organic and Water Quality Program (IOWP). IOWP combines the National Integrated Water Quality and Organic Transition Programs. The combined program’s purpose is to explore the changes in water quality and/or water quantity associated with certified organic farming practices. Projects must integrate research, education, and extension. Up to $220,000 per year may be requested for projects 1-3 years in duration.
Proposals are due July 24, 2009.
Small Business Innovation Research Program Grant
http://www.csrees.usda.gov/funding/sbir/sbir.html
The Small Business Innovation Research (SBIR) program at the U.S. Department of Agriculture (USDA) makes competitively awarded grants to qualified small businesses to support high quality, advanced concepts research related to important scientific problems and opportunities in agriculture that could lead to significant public benefit if successful. Topic areas include Forests and Related Resources; Plant Production and Protection - Biology; Animal Production and Protection; Soil and Water Resources; Food Science and Nutrition; Rural Development; Aquaculture; Biofuels and Biobased Products; Marketing and Trade; Animal Manure Management; Small and Mid-Size Farms and Ranches; Plant Production and Protection - Engineering.
Proposals are due October 1, 2009.
Northeast SARE Professional Development Program Grant
http://nesare.org/get/professional-development/
The Professional Development program funds outcome-based projects that train Cooperative Extension educators and other agricultural service providers in sustainable techniques and concepts. Projects must be directed toward increasing the skill and understanding of these service providers, and be consistent with SARE’s larger goal of broad farmer adoption of sustainable practices.
PreProposals are due July 31, 2009.
More Funding Opportunities (http://attra.ncat.org/funding/)
Coming Events
Pennsylvania Cheese Making Course
http://www.pennsylvaniaagconnection.com/story-state.php?Id=456&yr=2009
July 1-3, 2009
Mercer, Pennsylvania
The course which is sponsored by Penn Soil RC&D, and Munnell Run Farm Foundation, is available to those in the area interested in learning how to produce farmstead cheese for retail sale. This hands-on training course will feature both classroom discussion and actual cheese making instruction from Melanie-Dietrich Cochran, a well known cheese maker from Keswick Creamery in Newburg, Pa.
Agroecology Shortcourse
http://agroecology.org/Shortcourse.html
July 5-19, 2009
Burlington, Vermont
This year’s International Agroecology Short Course has a special focus on conceptualizing and applying participatory action research (PAR) approaches in agroecology to develop and support sustainable food systems.
Meat Labels & Label Claims Webinar
July 8, 2009, 12 noon-1:30 pm EST
Webinar
Meat labels can be confusing, for producers, processors, and consumers. On this Niche Meat Processors Assistance Network webinar, Tammie Myrick and Jeff Canavan, from the USDA/FSIS Labeling and Program Delivery Division; Janis Hochstetler, from Iowa Meat and Poultry Inspection; and Pam Saunders, with Organic Prairie, will address the following questions: How do I get my label approved? Does the processor or producer do this? Is the process different for state-inspected meat? What do voluntary label claims like grass-fed, certified organic, and natural really mean? How do USDA’s Agricultural Marketing Service and USDA’s Food Safety and Inspection Service share roles and responsibilities for these claims? To join, at the time of the webinar, go to: http://connect.extension.iastate.edu/nichemeat/ and follow directions.
More Events (http://attra.ncat.org/calendar/)
New & Updated Publications
An Illustrated Guide to Sheep and Goat Production (Hmong version)
http://attra.ncat.org/calendar/new_pubs.php/2009/06/11/an_illustrated_guide_to_sheep_and_goat_p_1
Comparing Energy Use in Conventional and Organic Cropping Systems
http://attra.ncat.org/calendar/new_pubs.php/2009/05/26/comparing_energy_use_in_conventional_and
Completing Your Application for Organic Certification: A Guide to the Basic Farm System Plan for
Market Farm and Greenhouse Operations
http://attra.ncat.org/calendar/new_pubs.php/2009/04/29/completing_your_application_for_organic
Question of the Week
What are some resources on building a small-scale livestock processing facility?
http://attra.ncat.org/calendar/question.php/2009/06/22/what_are_some_resources_on_buidling_a_sm
Website of the Week
The Environmental Law and Policy Center
http://attra.ncat.org/wow/
Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
http://attra.ncat.org/ask.php
ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (http://attra.ncat.org/espanol/boletin.php)
(Monthly Harvest), ATTRA’s Spanish-language e-newsletter
Subscribe to the Weekly Harvest
(http://visitor.roving.com/optin.jsp?m=1011223551022&ea=)
Comments? Questions? Go to http://www.attra.ncat.org/management/contact.html.
Weekly Harvest and ATTRAnews Archives Available Online
(http://attra.ncat.org/newsletter/archives.html)
Digital versions of recent Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
(http://attra.ncat.org/)
ATTRA - National Sustainable Agriculture Information Service is managed by the National Center for Appropriate Technology (NCAT) and is funded under a grant from the United States Department of Agriculture’s Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html). Visit the NCAT Web site (http://www.ncat.org/sarc_current.php) for more information on our sustainable agriculture projects.
Copyright 2009 NCAT
Butter Through the Ages
Explore the history and making of butter. Topics include recent debates and controversies about health concerns associated with butter and other fats, cooking with clarified butter, the chemistry of butter, historical butter storage methods, the use of butter in selected countries (such as India, Tibet, Japan, and Russia), instructions for making butter, and related material. From the Institute for Dynamic Educational Advancement (IDEA), an organization that promotes online learning.
URL: http://www.webexhibits.org/butter/
LII Item: http://lii.org/cs/lii/view/item/27990
http://www.webexhibits.org/butter/compound-recipes.html
Related pages: Compound butters · Tips · Recipes ·
Parsley Butter: Work or whip 2 tablespoons of finely chopped Italian parsley, 1/2 cup butter, and 2 teaspoons lemon juice. Season to taste with salt, pepper, and prepared mustard.
Red Wine Shallot Butter: Combine 1 cup (240 ml) red wine, 1 finely chopped shallot, and 2 tablespoons (30 ml) concentrated chicken broth. Reduce by boiling to 1/4 cup (60 ml). Stir in 1 tablespoon (15 ml) of finely chopped parsley and 1 teaspoon lemon juice. Work or whip the mixture in 1/2 cup (120 g) butter, then season with salt and pepper to taste.
Tarragon Butter: Finely chop 1/4 cup (60 ml) fresh tarragon into 1/2 cup (120 g) unsalted butter. Note that chopping the tarragon into the butter prevents the herb from turning black.
Mustard Butter: Work or whip 1 tablespoon (15 ml) of whole-grain mustard into 1/2 cup (120 g) butter.
Truffle Butter: You can either finely chop truffles and work them into 1/2 cup (120 g) butter, or place butter into a sealed jar with the truffles for 8 or more hours. The butter will absorb the scent and flavor of the truffles.
Montpellier Butter: Soak 4 anchovy fillets in cold water for 5 minutes; dry. Chop and blanch leaves from 1/2 bunch each of parsley, watercress, chervil, and chives. Do the same with 1 sprig tarragon, 1/3 cup (80 ml) spinach leaves, and 2 shallots. Plunge into a cold water bath, and dry thoroughly. Grind using a mortar and pestle or a food processor. Add 2 cornichons, 1 tablespoon (15 ml) capers, 1 peeled garlic clove, and anchovy fillets, and grind the mixture until smooth. Add 2 raw egg yolks and 3 hard cooked eggs to mixture and work until smooth. Add 1 cup (200 g) butter and work through a drum sieve. Work in 1/2 cup (120 ml) extra virgin olive oil with a wooden spoon. Season to taste with salt, pepper, cayenne, and lemon juice.
Red Pepper Butter: Combine 4 oz. (100 g) grilled and peeled red peppers with 1 cup (200 g) butter. Force the butter through a drum sieve.
Smoked Salmon Butter: Puree 4 oz. (100 g) smoked salmon in a food processor. Work the paste into 1 cup (200 g) of butter. Strain the mixture through a drum sieve.
Almond Butter: Peel and lightly toast 5 ounces (150 g) of almonds. Place in food processor for 5 minutes, to a smooth paste. Cut 1 cup (200 g) butter into cubes, add to almond paste, and process until homogenous.
To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Pineapple Raisin Pie Filling
> Per quart:
> 3 1/2 cups pineapple chunks.
> 1 1/2 cups raisins
> Add any spices you prefer
> 1/4 cup water
> 3/4 cup sugar
> 3 Tbsp clear jel
> 2 Tbsp lemon juice
>
> Cut pineapple into chunks.
>
> Combine water, sugar, lemon juice and clear jel in a large, heavy pan
> and slowly bring
> to a boil, stirring continuously to avoid lumping of clear jel.
>
> Add fruit and bring up to temperature, cooking for about five minutes,
> stirring continuously.
>
> Canning using hot pack method with 1” of headspace. Processing in a
> boiling water bath
> for 30 minutes. Adjust time according to your altitude.
>
> Makes 1 quart
>
> NOTE: To bake a covered or uncovered pie, use a 9” pie crust. For
> uncovered, you may
> put dabs of butter on top of the fruit. Bake at 425 degrees F. for 1/2
> hour and then reduce
> temperature to 350 degrees F. for another 1/2 hour.
Care of fresh blueberries
Posted by: “KittyHawk”
I would freeze some and also dehydrate some. The frozen ones you can use
for jams and stuff all year round then. I freeze mine on baling trays
and then
putting the frozen ones into bags. Makes it easier to take what you need.
Dried blueberries plain or honey dipped are delicious eaten as a
confection,
alone, or mixed with other dried or fresh fruits. They may also be
refreshed by
soaking in equal amounts of water or fruit juice for 3 to 4 hours. Use
as you
would fresh berries. They may also be added without soaking to muffins,
cakes and
puddings. For a pureed sauce, soak or cook 1 cup berries in 1 cup
boiling water.
Process in a blender. Serve over pudding or ice cream.
Blueberry Spice Jam
2 1/2 pints ripe blueberries
1 Tbsp lemon juice
1/2 tsp ground nutmeg or cinnamon
5 1/2 cups sugar
3/4 cup water
1 box powdered pectin
Preparation: Wash and thoroughly crush blueberries, one layer at
a time, in a large saucepan. Add lemon juice, spice, and water. Stir
in pectin, and bring to a full, rolling boil over high heat, stirring
frequently. Add sugar, and return to a full, rolling boil. Boil hard
for 1 minute, stirring constantly. Remove from heat, quickly skim
off foam, and fill jars, leaving 1/4 inch headspace.
Adjust lids, and process half pint jars in a boiling water bath for 10
minutes for altitudes between 1,001 and 6,000 feet or 15 minutes
for altitudes over 6,000 feet.
Makes about 5 half pints
5 cups crushed, fresh blueberries
1 tsp grated lemon rind
1/2 cup water
2 1/2 cup sugar
1 box light fruit pectin
1/2 cup sambuca (anise flavored liqueur)
10 coffee beans per jar (NOTE)
Mix 3/4 cup sugar and pectin together. Stir into blueberries,
lemon rind, water, and Sambuca in a heavy saucepan. Cook over
high heat, stirring constantly, until mixture comes to a hard
boil.
Stir in remaining sugar. Bring to a rolling boil, still
stirring constantly. Boil for 1 minute. Remove from heat. Skim
off foam with metal spoon. Place 10 coffee beans in each jar.
(SEE NOTE)
Immediately pour jam into prepared jars. Process in a boiling
water bath for 10 minutes. Adjust time according to your
altitude.
Yield: 5 half pint jars
NOTE: I grind the beans to a rough grind then place them in a
teaball (or cheesecloth square tied) Then I place it in the
berries while making the jam.
I discard the beans after it is made. I find this flavors the
jam perfectly. When I tried with adding the beans the beans
did not infuse as well.
Had a bumper crop of onions. Made this
> came out the thickness as jelly Is that right?
> It’s very good.!
>
>
> Caramelized Onion Relish
> 12 cup Chopped Onion
> 2 cups granulated sugar
> 2 TSP canning salt
> ½ cup water
> 1½ cup cider vinegar
> 8 ½ pint jars.
> Combine onions, sugar, salt & water. Bring to a boil over medium
> heat, stirring often until sugar is dissolved. Cover, reduce heat to
> low and simmer, stirring occasionally, for about 20 inutes or until
> onions are softened.. Uncover, increase heat to medium-low and boil
> gently, stirring often, for about 40 minutes or until onions are
> deeply caramelized. Increase heat to medium-high, add vinegar and
> return to boil stirring often. Reduce heat and boil gently, stirring
> constantly for about 5 minutes or until mixture is slightly thickened.
> Ladel into jars- ½ inch head space.
> Process 10 min. in BWB.
Darlene’s Black Forest Cherry Jam
6 cups prepared black sweet cherries (you can use any cherries)
3 unsweetened chocolate squares
4 cups granulated sugar
2 Tbsp Amaretto
1/4 cup lemon juice
1 box pectin
1/2 teaspoon margarine or butter
Pit the cherries if necessary, then chop them up. Crush the remains
thoroughly, 1 cup at a time. If using frozen berries, use both liquid
and solids; they all were part of the original fresh berry.
Measure 6 cups of crushed fruit and lemon juice into 6 or 8 quart heavy
saucepan. Break the chocolate squares into smaller pieces and add them
to
saucepan. Measure sugar into separate bowl.
Mix 1/4 cup sugar from measured amount with pectin in small bowl. Stir
pectin
sugar mixture into fruit in saucepan. Add remaining sugar. Add butter.
Bring
quickly to full rolling boil and boil exactly 1 minute, stirring
constantly. Remove from heat.
Skim foam and ladle into pint or half pint jars, leaving 1/4 inch
headspace and
process 10 minutes in boiling water canner.
I had one batch last year that did not jel no matter what I did. They
were a real sweet bing cherry. I now add some slightly under ripe bing
cherries to all batches. Seems the bing cherries have less pectin in
them I think.
Darlene
Strawberry Pepper Jelly Recipe?
Posted by: “KittyHawk”
I don’t think so but you could make it with this recipe. Just sub
strawberry juice for the cranberry concentrate. I have used different
juices with this recipe many times.
Cranberry Hot Pepper Jelly
1 large sweet red pepper
2 red chili peppers, seeded (for real heat use habanera peppers)
1/4 cup water
3/4 cup white wine vinegar
3/4 cup cranberry cocktail {concentrate)
3 cup sugar
1 pouch liquid pectin
Chop peppers in food processor. Place in saucepan with water and
vinegar. Bring to boil. Cover and reduce heat and boil gently for 10
minutes. Strain through a coarse sieve.
Squeezing all the liquid out. Pour through a jelly bag. Put juice sugar
and liquid in pot. Bring to full rolling boil. Add a bit of peppers back
in if desired. Stir in pectin, return to full boil and boil hard for 1
minute. Ladle into jars leaving a 1/4” headspace. Process for 10 minutes
in boiling water bath. Adjust time according to your altitude.
Makes 3 Cups
NOTE: I usually add some of the chopped peppers back into the juice then
proceed making the jelly. You can also use regular white vinegar or
cider vinegar if you wish. I like the white wine vinegar myself.
Posted by: “KittyHawk”
Apricot Pie Filling
Per Quart:
5 cups peeled and quartered apricots, pits removed
Spices to taste of your choice
1/4 cup water
1 1/4 cups sugar
1/4 cup clear jel
2 Tbsp lemon juice
Peel, quarter and remove the seeds.
Combine water, sugar, lemon juice and Clear Gel in a large, heavy pan
and slowly bring
to a boil, stirring continuously to avoid lumping of Clear Gel.
Add fruit and bring up to temperature, cooking for about five minutes,
stirring continuously.
Ladle into quart jar leaving a 1” of headspace.
Processing in a boiling water bath for 30 minutes. Adjust time according
to your altitude.
Posted by: “KittyHawk”
Currant Cranberry Pie Filling
Per Quart:
4 cups black or red currants
1 cup cranberries
1/4 cup water (or orange juice)
3/4 cup sugar
3 Tbsp clear jel
2 Tbsp lemon juice
Combine water (or orange juice), sugar, lemon juice and clear jel in a
large, heavy pan
and slowly bring to a boil, stirring continuously to avoid lumping of
clear jel.
Add fruit and bring up to temperature, cooking for about five minutes,
stirring continuously.
Ladle hot mixture into quart size jars leaving a 1” headspace. Process
jars in a boiling water
bath for 30 minutes. Adjust time according to your altitude.
Makes: 1 quart
NOTE: To bake a covered or uncovered pie, use a 9” pie crust. For
uncovered, you may
put dabs of butter on top of the fruit. Bake at 425 degrees F. for 1/2
hour and then reduce
temperature to 350 degrees F. for another 1/2 hour.
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
12a. Fantastic Fig Preserves
Posted by: “KittyHawk”
Fantastic Fig Preserves
8 cups dried figs (about 4 1/4 lb) **
3 Tbsp grated dried orange peel
4 1/2 cups boiling water
1 - 12 oz can frozen orange juice concentrate
1/2 cup lemon juice
8 cups granulated sugar
4 cups cold water
2 Tbsp fresh gingerroot minced finely
1 tsp ground nutmeg
4 Tbsp dried lemon verbena leaves crushed
Cut dried figs into quarters, remove stem. Place in a large stockpot
together with the grated orange peel. Cover with 4 1/2 cups boiling
water. In a microwave safe bowl, bring frozen orange juice concentrate
and lemon juice to a boil. Add to stockpot. Cover and let stand overnight.
The next day, add remaining ingredients. Bring slowly to a boil,
stirring until sugar dissolves. Cook rapidly until thick about 45
minutes to 1 hour. Stir frequently to prevent sticking. Ladle hot into
sterilized jars, leaving 1/4 inch
headspace. Cap and seal. Process 10 minutes in boiling water bath.
Adjust time according to your altitude.
Yield: About 9 to 10 pints.
** You can use a mixture of dried figs such as Kalmata or Calimyrna
http://www.naturalnews.com/026499_ulcers_natural_remedies_mouth_ulcers.html
Originally published June 25 2009
Use Natural Remedies for Mouth Ulcers
by Sheryl Walters, citizen journalist
See all articles by this author
Email this author
(NaturalNews) Anyone who suffers from mouth ulcers knows how painful and irritating they can be. In severe cases multiple ulcers may appear and the discomfort can make talking and eating difficult. But what causes these little sores? And how can you get rid of them naturally?
An ulcer is an open sore that appears in the soft tissue of the mouth. There can be many reasons why ulcers may appear such as prescription drugs and infectious diseases such as thrush or herpes. But poor oral hygiene, accidental biting of the lip, tongue or cheek and constant rubbing against sharp misaligned teeth or braces are the main causes behind the annoying little sores. There are those who regularly get multiple mouth ulcers for no specific reason at all. In fact it is thought that around 20% of the American population suffers from what are known as aphthous ulcers. This type of ulcer may appear during times of stress or trauma and in some cases may be due to a vitamin and mineral deficiency.
Home Remedies
If your ulcers are mainly due to a poor diet there are some simple steps that you can take to prevent them. Eat more fruit and veggies and foods that are rich in vitamin B as these are thought to work wonders. Avoid eating hot and spicy foods as these can irritate your mouth and make you more prone to ulcers.
Coconut oil is fast becoming known as a great home remedy for a number of things including curing mouth ulcers. Coconut oil has been used in many so called primitive societies for centuries as one of their main healing tools. Sore throats, skin infections, dysentery, fevers and flu were all treated with coconut oil. But it is the modern day trials and studies that have shown that coconut oil kills certain types of bacteria that make it a great home remedy for mouth ulcers. Simply rub some of the oil directly on to your ulcers twice a day and you should notice a massive difference.
There is several different mouth washes that you can make up that are thought to kill the ulcer causing bacteria. Try mixing a little tee tree oil in some hot water and gargle with it twice a day, but make sure you never swallow the mixture as tee tree can be poisonous. You can also rub salt or baking soda directly on to the wounds, these are thought to ease the pain and discomfort as well as help shorten the recovery time.
As with most mouth infections the best way to combat mouth ulcers is through basic oral hygiene. Make sure you brush and floss your teeth twice a day and give it a rinse with a mouth wash before bed. These are simple steps that could save you a lot of pain.
http://www.betterhealth.vic.gov.au/...
www.tellmehowto.net/howto/cure_mout...
www.ehow.com/how_2053868_beat-persi...
Buzz up!vote now
About the author
Sheryl is a kinesiologist, nutritionist and holistic practitioner.
Her website www.younglivingguide.com provides the latest research on preventing disease, looking naturally gorgeous, and feeling emotionally and physically fabulous. You can also find some of the most powerful super foods on the planet including raw chocolate, purple corn, and many others.
http://www.naturalnews.com/020860_pycnogenol_diabetic_ulcers.html
Pine tree bark extract reduces diabetic leg ulcers (press release)
by NaturalNews, citizen journalist
According to the Center of Disease Control, one out of six diabetics will require an amputation (below the knee) during their lifetime.
A study published in the July journal of Clinical and Applied Thrombosis/Hemostasis shows that Pycnogenol® (pic-noj-en-all), an antioxidant plant extract from the bark of the French maritime pine tree, heals leg ulcers in patients who suffer from diabetic leg ulcerations. The most significant findings were patients treated with oral and local Pycnogenol® resulting in a 74.4 percent decrease in ulcer size within six weeks.
According to Dr. Gianni Belcaro, a lead researcher of the study, the majority of diabetic leg amputations common to the lower leg and feet, begin with the formation of skin ulcers. Impaired blood circulation in diabetics may cause tissue necrotization and discoloration which leads to development of ulcers. The open ulcer is prone to infection and difficult to heal.
The study sampled thirty diabetic patients at the Chieti-Pescara University in Italy, who suffer from severe microangiopathy causing leg ulcerations. Patients were randomly assigned to four groups. Treatment was provided daily for six weeks.
After six weeks of treatment results showed the most significant ulcer healing for patients who supplemented with combined oral and local treatment. Group 1 patients supplemented with oral and local Pycnogenol® experienced a 74.4 percent decrease in leg ulcer size. Group 2 patients supplemented with local Pycnogenol® experienced a 41.3 percent decrease in leg ulcer size. Group 3 patients supplemented with oral Pycnogenol® experienced a 33 percent decrease in leg ulcer size. Group 4, the control group, experienced a 22 percent decrease, from disinfecting the ulcers on a daily basis. Eighty-nine percent of the patients treated with oral and local Pycnogenol® were completely healed.
Group 1 participants received 150 mg Pycnogenol® as oral treatment and 100 mg from capsules as powder placed on the ulcerated area (local); Group 2 participants received oral treatment Pycnogenol® with 150 mg; Group 3 received 100 mg of local treatment and Group 4 received no medical care, other then the same ulcer care as the other subjects (washed and cleaned with warm water and local disinfectant).
Ulcers were washed and medicated every day for six weeks. The area of the ulceration was copied on a transparent plastic sheet and the relative integral was recorded in a computerized system. A microcirculatory evaluation was performed at inclusion of the study and repeated after six weeks.
Direct questioning was used to evaluate tolerability and compliance, particularly gastrointestinal problems, systematic and local skin alterations, signs of allergic reaction and any other manifestation. No side effects were reported.
Over 35 years of research on Pycnogenol® demonstrate the antioxidant’s ability to improve blood flow, encouraging improved circulation. “The Pycnogenol®-treated groups all showed a significantly increased oxygen presence in the skin and a significantly lowered carbon dioxide level. These findings suggest that Pycnogenol® helps to resolve the underlying microangiopathy with an improved blood micro-circulation carrying more oxygen to the feet,” said Dr. Belcaro. “Better circulation decreases the chance of developing ulcers.”
Previous research shows Pycnogenol® may be helpful in controlling an array of problems prevailing in diabetics. Clinical studies which sampled more than 1,200 patients demonstrated Pycnogenol® treatment to be highly effective for prevention of diabetic retinopathy—bleeding capillaries in the eye that causes irreversible vision loss. Other studies show Pycnogenol to be effective in lowering glucose levels and increasing the health of blood vessels in patients with type II diabetes, after supplementation of 50–200 mg Pycnogenol.
“If left untreated, damage to blood vessels from diabetes then manifests in typical circulatory problems such as hypertension, from which 50 percent of type II diabetics suffer. Solid evidence shows that Pycnogenol® effectively reduces high blood pressure, platelet aggregation, LDL cholesterol and enhances circulation,” said Belcaro.
Contact: Melanie Nimrodi mnimrodi@mww.com 312-546-3508 MWW Group
http://www.naturalnews.com/024440_licorice_ulcers_inflammation.html
Licorice Heals Ulcers, Inflammation, and Skin Conditions
by Barbara Minton, Natural Health Editor
See all articles by this author
Email this author
(NaturalNews) Most of us have fond memories of those black and red licorice whips we ate as kids. Now we are finding out that licorice is a lot more than a treat for the sweet tooth. Licorice root has recently been shown effective against allergies, hepatitis, inflammation and swelling, hypertension, excessive potassium in the body, skin conditions, viral infections, and tumor formation and cancer.
History of a healing superstar
Licorice root has been used since ancient Egyptian, Greek and Roman times in the West, and since the second and third centuries B.C. in the East. In traditional Chinese medicine, licorice is one of the most frequently used drugs. In Japan, the oldest specimen of licorice introduced from China in the middle of the 8th century still exists in the Imperial Storehouse.
In both East and West, licorice has been used to treat a variety of illnesses ranging from the common cold to liver disease. The herb is highly valued for its ability to sooth and coat inflamed membranes, and to act as an expectorant, getting rid of phlegm and mucus from the respiratory tract. It is particularly popular for relief from respiratory ailments such as allergies, bronchitis, colds, and sore throats. It is also used as treatment for acid reflux, heartburn and stomach ulcers, digestive tract inflammation, diseases of the skin, relief from stress, and diseases of the liver.
More amazing properties of licorice revealed
Recent studies have provided additional evidence of licorice’s anti-inflammatory properties. In the July 24 edition of the journal Shock researchers found that inflammation, swelling, tissue damage and cell death were markedly reduced in mice with induced spinal cord injury. The mice had been treated with glycyrrhizin extract from licorice root administered up to six hours following injury. In a separate study, these researchers found that glycyrrhizin extract treatment significantly ameliorated the recovery of limb function following spinal injury.
This study suggests that the devastating trauma that frequently follows spinal cord injuries may be significantly reduced in humans if they are quickly treated with glycyrrhizin extract following injury. Human trials are needed to support this suggestion.
Another study, reported in the June 11, 2008 edition of Pharmacological Research supports these conclusions. Researchers evaluated the anti-inflammatory activities of glycyrrhizin extract in a mice model of acute inflammation caused by induced lung injury resulting in pleurisy characterized by fluid accumulation. Again, potent anti-inflammatory effects were seen and measured parameters of the injury were significantly reduced. Researchers concluded that the method of prevention was through the NF-kappa B and STAT-3 activation pathways.
And to prove that there is no end to what laboratory mice have to endure on this earth, the journal Z Naturforsch, May-June issue, reports mice induced with ear and paw edema being treated with licochalcone A extracted from licorice root. At the same time, prostaglandin biosynthesis by licochalcone A was also studied in mouse macrophage cells. The licorice extract was shown to be remarkably effective against acute induced inflammation. It significantly reduced paw edema compared to controls by hour four following injury. Both COX-2 activity and expression were significantly inhibited by the extract at all test doses.
The increased incidence of skin conditions and the desire to use natural products to treat them has led to clinical studies evaluating the composition and clinical usefulness of natural products in the treatment of inflammatory skin dermatoses. The Journal of Drugs in Dermatology, July edition reports that licorice among other natural products is effective for use in treatment of rosacea, atopic dermatitis, sensitive and irritated skin, drug-induced skin eruptions, and psoriasis.
Animal studies and trials in humans have supported the value of licorice for stomach ulcers. One study found that aspirin coated with licorice reduced the number of ulcers in rats by 50% , even though high doses of aspirin have been shown to cause ulcers in rats. Studies in humans have shown that preparations containing the glycyrrhizin extract may be as effective as leading anti-ulcer medications in relieving pain associated with stomach ulcers and ulcer recurrence. In one study, licorice root fluid extract was used to treat 100 patients with stomach ulcers for 6 weeks. Ninety percent of the patients improved, with ulcers completely disappearing in 22 of the patients.
Licorice has a long history of promoting liver health and has been successfully used to prevent hepatitis. It has also been documented against tumors and cancer. Researchers report a May, 2008 study to determine the effectiveness of a formulation containing licorice root against liver cancer and on immune function. Growth induced liver cancer in mice was markedly inhibited with high, moderate and even low doses (49.66%, 48.52%, and 36.91% respectively). Natural killer (NK) cells and interleukin 2 level showed remarkable increases compared to controls.
Licorice is showing well in studies of its use in heart treatment. In recent research, people with high cholesterol experienced significant reductions in total cholesterol, LDL cholesterol, and triglyceride levels after taking licorice root extracts for one month. Systolic blood pressure was reduced by 10%. These measures returned to their previous elevated levels when the participants stopped taking the licorice supplements. In earlier studies with mice, licorice root extract reduced the risk of atherosclerosis (hardening of the arteries).
A study has found that glycyrrhizin inhibited the growth of Japanese encephalitis virus in test tubes.
In a human study, licorice was found to reduce body fat. Fifteen normal-weight subjects consumed licorice for 2 months (3.5g per day). Body fat mass was measured before and after treatment. Licorice was able to reduce body fat mass and to suppress the levels of aldosterone, the hormone responsible for retention of salt and water in the body. Another study found that a topical preparation of glycyrrhetinic acid was able to reduce the thickness of fat on the thigh in human subjects.
Other research found that licorice mimics the effects of estrogen in the body. These phytoestrogenic activities resulted in decreased symptoms of PMS and menopause, including mild depression. It has also been shown to boost memory and cognition, two areas about which those with estrogen deficiency express great concern.
Licorice as a healing tool
Licorice products are made from the dried root of the plant. In addition to glycyrrhizin, the roots contain coumarins, flavonoids, volatile oils, and plant sterols. Licorice is available as preparations for teas, tablets, capsules, and liquid extracts. Licorice candy contains little to no licorice and is not effective as a therapeutic agent.
Some licorice root extracts have had the glycyrrhizin removed, and are known as deglycyrrhizinated licorice (DGL). This form retains many of licorice’s healing properties and is the better choice for long term use. Excessive consumption of glycyrrhizin can cause a condition in which an individual becomes overly sensitive to aldosterone, a hormone produced by the adrenal cortex. Fatigue, headaches and high blood pressure may result. DGL may be the better choice for treatment of stomach or duodenal ulcers. Studies have shown that DGL reduces inflammation and is as effective as prescription drugs for gastric ulcers, without the side effects.
Natural health experts Phyllis and James Balch report that licorice with glycyrrhizin should not be used during pregnancy, nor by persons with diabetes, glaucoma, heart disease, high blood pressure, severe menstrual problems, or history of stroke. It should not be used on a daily basis for more than seven days in a row.
For treatment of children’s sore throat, a piece of licorice root may be chewed or licorice tea can be swallowed.
The following doses for adults are those endorsed by the University of Maryland Medical Center:
* Dried root: 1-5 g as an infusion or decoction (boiled), three times daily
* Licorice 1:5 tincture: 2 to 5 ml, three times daily
* Standardized extract: 250-500 mg, three times daily, standardized to contain 20% glycrrhizinic acid
* DGL extract: 0.4 to 1.6 g three times daily for peptic ulcer
* DGL extract 4:1: chew 300-400 mg. three times daily 20 minutes before meals, for peptic ulcer
Additional Source:
University of Maryland Medical Center “Licorice”
About the author
Barbara is a school psychologist, a published author in the area of personal finance, a breast cancer survivor using “alternative” treatments, a born existentialist, and a student of nature and all things natural.
Several years ago, I had several teeth pulled and an infection set in, foolish me, I went to a dentist in Mexico.
After several days of being really sick, I wanted something to eat and did not want to get out of bed, so dug in the nightstand and found part of a package of Licorice Bridge Mix, made with real Licorice. Who knows how long it had been in there....
Within an hour of eating them, the swelling was gone from my mouth and I was on the way to healing.
granny
http://www.naturalnews.com/023800.html
The Healing Properties of Purple Corn
by Sheryl Walters, citizen journalist
See all articles by this author
Email this author
(NaturalNews) Purple corn is a Peruvian super food cultivated in coastal areas, as well as in mountains of almost ten thousand feet. There are very few purple plants found in nature, and so for people who are looking to eat a true rainbow diet, purple corn extract is a fantastic addition.
Packed with Phytonutrients and Antioxidants
Purple corn contains a variety of phytonutrients (plant nutrients) including massive amounts of phenolics and anthocyanins. Research shows that crops with the highest phenolic and anthocyanin content also have the highest antioxidant activity.
Anthocyaninins are a type of complex flavonoid that produces blue, purple or red colors. Anthocyaninins are anti-inflammatory and encourage connective tissue regeneration. As well as being powerful antioxidants that keep us looking young and protected from disease, they promote blood flow and reduce cholesterol.
It appears that anthocyaninins may stabilize and protect capillaries and blood vessels from free radical damage, and they have been shown to promote collagen formation (which is great for our skin) and improve circulation.
Purple Corn has a higher antioxidant capacity than blueberries, making it one of the most exciting new super foods of our time. And speaking of exciting, there is an ancient Hopi prophecy that says when purple corn comes to the West, that is a sign that great changes are happening on the planet.
Purple Corn Studies and Benefits
Studies show that a diet rich in polyphenolic compounds is associated with reduced risk of developing cardiovascular disease and certain cancers. Recent research in both animals and humans have shown that increasing polyphenol intake can:
* Protect against atherosclerosis
* Lowers blood pressure,
* Reduces blood clots
* Elevates antioxidant capacity of the blood
A study by Tsuda et al in 2003 revealed the effects of purple corn on obesity and diabetes. Two groups consumed a diet rich in fats for 12 weeks, but one of the groups also received purple corn pigments. The group consuming the purple corn:
* Didn’t gain any weight
* Didn’t suffer hypertrophy in the adiposities of the fat tissues
* Didn’t show hyperglycemia (low blood sugar), hyperinsulinemia (too much insulin in the blood, which is the beginning of diabetes), or hyperleptinemia (increased serum leptin levels, which is another marker for diabetes).
In comparison, the group that didn’t receive the extract and ate only a fat rich diet, showed an increase in all of those areas, thus showing the incredible benefits for fighting obesity and diabetes.
A Japanese study at Nagoya University showed that the pigment in purple corn impedes the development of cancer in the colon.
A sample group received food mixed with a natural carcinogenic substance which is found in the charred parts of roasted meat and fish, and another group also received 5% pigment of purple corn. In the group that was fed the cancer causing substance, 85% developed colon cancer, compared with only 40% that also received the pigment.
As colon cancer is one of the most deadly forms of cancer, adding some purple corn to the diet is a pretty good idea!
There are also some people who claim that purple corn can help us open our third eye chakra, since its color is purple. The third eye chakra is responsible for increased intuition, and opening up to spiritual truths.
About the author
Sheryl is a kinesiologist, nutritionist and holistic practitioner.
Her website www.younglivingguide.com provides the latest research on preventing disease, looking naturally gorgeous, and feeling emotionally and physically fabulous. You can also find some of the most powerful super foods on the planet including raw chocolate, purple corn, and many others.
http://www.naturalnews.com/023880.html
Why Standing on Your Head May Improve Your Health
by Sheryl Walters, citizen journalist
See all articles by this author
Email this author
(NaturalNews) It is very rare that we are able to see the world upside down, and regularly viewing the world from this angle can bring a variety of amazing benefits to our life. Turning ourselves upside down is not only an amazing practice for health... but for beauty as well.
Headstand and Yoga for Skin Care
A headstand can reduce facial wrinkles, and if practiced regularly, is a natural ‘face-lift’. This is because it reverses the effects of gravity and allows the skin to rest in the other direction.
Furthermore, yoga for skin care increases the circulation to the face, which brings much needed nutrients and oxygen to rejuvenate and remove wrinkle causing toxins. The result is smoother, clearer, brighter and glowing skin.
Thicker Hair, Fewer Grays
A headstand can actually convert gray hair back to its natural color! It will certainly delay the onset of gray hair. This is due to the increase in blood supply and nutrients to the hair follicles in the scalp.
Balding can also be prevented or slowed, and thicker, healthier hair is produced.
Balanced Hormones and Endocrine System
Headstand stimulates and provides refreshed blood to the pituitary and hypothalamus glands. The health and strength of these glands are absolutely vital to our wellbeing, as they are the master glands and regulate the functioning of all the other glands in the body including the sexual hormones (better sex!), the thyroid, pineal, and the adrenals.
The powerful stress releasing effects of the headstand (you can’t really be depressed if you’re standing on your head!) further rebalance the adrenal glands so physical and emotional health is improved.
Better Circulation
Besides the positive effects of yoga for skin care, the improved circulation of headstands exercise the heart and encourage venous return. Because the heart constantly has to pump blood upward to the brain, the headstand gives the heart a rest and reduces heart strain.
Increased Brain Function
Headstand soaks the brain cells with fresh blood, oxygen and nutrients. This increases your thinking power, clarity, memory, concentration, and the sensory faculties. Brain tissues do not degenerate with regular practice.
Balanced Nervous System
Research has shown that an ischemic stroke never results for those who consistently do headstands! (If nothing else, that will get me on my head.)
It can also prevent the occurrence of atherosclerotic disease, Parkinson’s disease, and other diseases of the nervous system. Senile changes in the brain are prevented. It calms the brain and helps relieve stress and depression. It is a centering, calming and soothing pose.
A Healthy Lymphatic System
A headstand encourages the drainage of lymphatic fluid so the whole body is regularly detoxified.
Strong Immune System
Recently, I blogged about how much healthier I have been since regularly practicing yoga. Headstands are one of the postures proven to strengthen your immune system.
Respiratory System
Doing headstands in yoga helps with deep breathing and creates healthier lung tissue.
Digestive System
Standing on our heads tones and cleans the digestive organs. It cleanses congested blood and toxins from them. Fresh warm blood invigorates the cells and can help people overcome problems of the liver, kidneys, stomach, intestines and reproductive system.
Musculoskeletal system
Doing a headstand strengthens the spine, neck, shoulders and arms. The muscular system of the abdomen and legs get toned.
About the author
Sheryl is a kinesiologist, nutritionist and holistic practitioner.
Her website www.younglivingguide.com provides the latest research on preventing disease, looking naturally gorgeous, and feeling emotionally and physically fabulous. You can also find some of the most powerful super foods on the planet including raw chocolate, purple corn, and many others.
http://www.naturalnews.com/025823.html
Mint is an Ancient Healing Food
by Sheryl Walters, citizen journalist
See all articles by this author
Email this author
(NaturalNews) The story of mint begins with an ancient Greek myth. When Pluto began showering a wood nymph named Minthe with his affections, Persephone, Pluto’s wife, became enraged. She cast a spell on Minthe and turned her into a garden plant. Pluto could not undo the spell. The best he was able to come up with was a pleasant aroma, so that Minthe would always be noticed. A charming story that factually tells us mint has been used by humans since ancient times.
Mint has always been used as an aromatic. People rubbed it on their dining tables, spread it on the floor, burned it for incense, added it to their baths and served it in tea. The two primary types of mint include peppermint and spearmint, although orange, apple, water, curly, cat and Corsican also exist. All told, there are at least 25 different kinds of mint. Both peppermint and spearmint taste like a cross between pepper and chlorophyll, but spearmint is said to have a cooler, more subtle flavor.
Oil of peppermint has been proven to hinder growth of the stomach ulcer bacteria, heliobacter pylori. It helps control colon spasms as well. It can stop the growth of MRSA ([gram-negative] methicillin resistant staff aureus.) In animal trials, peppermint has been shown to inhibit pancreatic cancer and may lower the risk of colon cancer. Mint is beneficial for asthmatics because it blocks production of chemicals called leukotrienes, one of the major factors in upper respiratory allergies.
Considered nutrient-dense, mint contains good amounts of fiber, iron, copper, calcium, folic acid, omega-3 concentrates, and it is low in calories. It is also known as a good source of ascorbic acid, potassium and manganese.
Choose fresh mint over dried whenever possible. Fresh mint has a much better flavor and contains all the nutrients mint can offer. Fresh mint needs to be stored in the refrigerator, loosely wrapped in a wet paper towel and placed in a plastic bag. It will keep for five to seven days. If you do buy dried mint, be sure it is organically grown. Organic mint is not irradiated.
Two tablespoons of fresh mint contains about one calorie. Added to fruit salad or tomato-based soups, it provides a bright, new flavor experience. You can use peppermint oil in the bath for a calming soak. A cup of mint tea at the end of a meal is a good digestive aid. Just be sure to keep the tea covered while it steeps, to retain the oils.
Mint is easy to grow at home. In fact, it will soon take over your garden if not properly managed. It spreads by runners, so cutting three inches off a clean coffee can and planting that two inches into the earth around the plants will make it easy to keep the runners trim. Mint is delightful in the outdoor garden. Crushing a few leaves as you work in the garden will promote a pungent but pleasant fragrance for you to enjoy. Mint is a perennial, so it will return year after year. It can be grown indoors in a pot on a moderately sunny windowsill and you can enjoy its benefits year-round.
Sources:
Edris AE, Farrag ES. Antifungal activity of peppermint and sweet basil essential oils and their major aroma constituents on some plant pathogenic fungi from the vapor phase. Nahrung 2003 Apr; 47(2):117-21 2003.
Fortin, Francois, Editorial Director. The Visual Foods Encyclopedia. Macmillan, New York 1996.
Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988. PMID:15220.
Buzz up!vote now
About the author
Sheryl is a kinesiologist, nutritionist and holistic practitioner.
Her website www.younglivingguide.com provides the latest research on preventing disease, looking naturally gorgeous, and feeling emotionally and physically fabulous. You can also find some of the most powerful super foods on the planet including raw chocolate, purple corn, and many others.
1. Carmel Banana Pie
Posted by: “jacqueline
Carmel Banana Pie
1 can sweetened condensed milk
1 graham cracker crust, 9 in.
3 bananas
1 C. Whipping Cream
1/4 C. powdered sugar
2 small Heath bars, crushed
Pour condensed milk into an 8 in. glass pie plate; cover with foil.
Set into shallow casserole filled with 1/4 inch water.
Bake at 425, for 1 hour and 20 minutes or until the condensed milk is thick and Caramel colored. Add hot water to casserole dish as needed.
Remove foil and set aside.
Slice bananas and place in the bottom of the graham cracker crust.
Spread carmelized milk over banana layer. Cool for 30 minutes.
Combine whipping cream and powdered sugar and beat until stiff.
Spread over carmel layer. Sprinkle with crushed candy.
Chill 3 hours or over night.
________________________________________________________________________
________________________________________________________________________
2a. Swiss Onion Crescents
Posted by: “jacqueline
Swiss Onion Crescents
1 (8 oz.) pkg Crescent Rolls
4 slices (about 6 x 4 inches) boiled ham
4 tsp. prepared mustard
1 cup shredded Swiss cheese
3/4 cup crushed French Fried onions
Preheat to 375º. Grease a cookie sheet.
Separate crescent dough into 4 rectangles and firmly press perforations to seal. Place one slice of ham on each rectangle. Spread
each with 1 tsp. mustard, sprinkle cheese and crushed onions equally among four.
Starting with shortest side, roll up tightly and seal long edge. Cut each into 5 slices.
Bake for 15 to 20 minutes or until golden brown.
Serve warm.
________________________________________________________________________
5. Chocolate cake with chocolate icing
Posted by: “Jasmine
Every home has at least one fan of this dessert. Try to serve it with
vanilla ice cream.
Cuisine International
Main ingredients Chocolate cake, Chocolate icing
Time of preparation 20 Minutes
Time of cooking 30 Minutes
Serving 10
! It takes 20 minutes to decorate the
cake.
Ingredients
3/4 cup Flour
1/2 cup Butter ,melted
1 1/2 cups Sugar ,powder
7 Eggs ,separated
2 tbsp Cocoa Powder
1 tsp Vanilla
2 cups Sugar ,powder
1/4 kg Semi Sweet Chocolate ,shredded
6 tbsp Double Cream
6 tbsp Apricot Jam
Directions
* Heat oven to 220C. Grease and flour a 26 cm round baking pan.
* Using electric beater, beat egg yolks with ¾ cup sugar and
vanilla until mixture becomes thick. Add cocoa and flour and mix well.
* Add butter and mix together until batter is smooth.
* In another bowl beat egg whites gently with ¾ cup sugar until
smooth and creamy. Add batter and mix together gently and slowly using a
wooden spoon.
* Pour mixture into baking pan and bake for 20 minutes then
reduce heat to 170C and bake of another 10-15 minutes or until a knife
comes out clean when inserted in the middle of cake. Remove from oven and
leave to cool for 30 minutes.
* In a small saucepan heat and stir chocolate over very low
heat until it melts. Remove from heat, add cream and 2 cups powder sugar
and stir until sugar dissolves and mixture is smooth.
* When cake is cold, cut it crosswise into two parts and stuff
with jam then cover totally with chocolate sauce. Refrigerate for 30
minutes before serving.
Tip
Never open the oven door before about 30 minutes from inserting the cake in
oven to allow cake to rise and increase in volume .
You can discover the secrete recipes from your favorite restaurant & easly
cook them your self from best cooking book.
Best Regards,
Jasmine Joel
www.cookdoor.net
________________________________________________________________________
________________________________________________________________________
6. Shrimp (Prawn/Kolambi) Salsa Recipe
Posted by: “rita_
Shrimp (Prawn/Kolambi) Salsa Recipe
Ingredients:
Shrimp (medium) : 1-1/2 lb.
Salsa Sauce (medium spicy): 1/2 bottle
Turmeric : 1tsp
Onions : 1 large (finely chopped)
Ginger : 1 tsp. (grated)
Jalapeneos : 1/2 no. (finely chopped); or 2 green chilies
Oil : 1/2 cup
Salt : to taste
Sugar : 1/2 tsp.
Method
1.De-vein and wash the shrimps and marinate them with salt and turmeric
for 30 minutes.
2.Take 4 tablespoons of oil in a non-stick wok and lightly fry the
shrimps till golden brown. Drain and set aside.
3.Add remaining oil in that same wok and put finely chopped onions and
fry till golden brown. Then add ginger paste and fry for 2 minutes.
4.Add the Salsa Sauce, salt and Jalapeneos and stir on low heat for 15
minutes till oil leaves the sides of the pan and the paste is smooth and
well blended.
5.Add the fried shrimps and a little sugar into this mixture and stir
for another 2 minutes (shrimps tend to get hard on being over-cooked).
6.Decorate with green chilies and serve hot and enjoy with both Rice and
Parathas (Indian Flat Bread).
Servings : 2
Time Taken : 30-45 min
Source http://bit.ly/X4szN
________________________________________________________________________
________________________________________________________________________
7. Curried Turkey Lunchtime Wraps
Posted by: “Noreen”
Curried Turkey Lunchtime Wraps
Makes 4 servings
1/2 cup plain lowfat yogurt
1/4 cup raisins
1/2 teaspoon curry powder
4 spinach tortillas
1 cup grated Cabot 50% Reduced Fat Omega-3 DHA Cheddar
6 ounces sliced turkey breast
1 cup raw baby spinach leaves
1/2 cup grated carrots
In small bowl, stir together yogurt, raisins and curry powder. Spread
mixture over tortillas to within 1/2 inch of edge.
Sprinkle each with one fourth of cheese, followed by turkey breast, spinach
leaves and carrots.
Roll tortillas up tightly and wrap in plastic wrap. Refrigerate for at least
1 hour before serving. (For appetizer, slice wraps crosswise into
pinwheels.)
________________________________________________________________________
________________________________________________________________________
8. Montana Panini
Posted by: “Noreen”
MONTANA PANINI
What is it? It’s a grilled BCT (bacon, cheese and tomato) with a bonus of
turkey on sourdough and a special avocado dressing.
Ingredients:
1/4 cup ranch dressing
1 small avocado, pitted, peeled and mashed
12 slices sourdough bread, 1/2 inch thick
3 tablespoons butter or margarine, softened
3/4 lb thinly sliced cooked turkey (from deli)
12 slices turkey bacon, crisply cooked and broken in half
1 large tomato , sliced
6 slices (1 oz each) Colby-Monterey Jack cheese
Directions:
1. In small bowl, mix ranch dressing and avocado.
2. Spread 1 side of each bread slice with butter. On work surface, place 6
bread slices butter sides down; top with turkey, bacon, tomato, cheese and
dressing mixture. Top with remaining bread slices, butter sides up.
3. In 12-inch skillet, place sandwiches. Cover and cook over medium heat 4
to 5 minutes, turning once, until bread is crisp and cheese is melted.
________________________________________________________________________
________________________________________________________________________
9. Uncle Bill’s Sugar Plums
Posted by: “luvmygroops”
From the Recipe Zaar website...
~~~~~
Uncle Bill’s Sugar Plums
20 min 20 min prep
45 sugar plums
1/4 lb dried and pitted dates
1/4 lb dried figs
1/4 lb golden seedless raisins
1/4 lb black currants
1/4 lb slivered almonds
1/4 lb chopped pecans
1/2 cup crystallized ginger
1 1/2 tablespoons brandy
1/2 cup icing sugar
1. In a food processor, whirl dates, figs, raisins, and currants until coarsely chopped.
2. Turn into a large mixing bowl.
3. In a food processor, whirl almonds, pecans and ginger, using an on-and-off motion, until coarsely chopped.
4. Add to chopped fruit along with Brandy and mix well to blend.
5. Place icing sugar in a shallow dish.
6. Form fruit mixture into tight 1 inch balls and roll in icing sugar.
7. Place sugar plums in a covered container using wax paper to separate each layer and keep refrigerated.
8. They will keep for several weeks when refrigerated.
9. Remove from refrigerator 10 minutes before using.
—
Rhonda G in Missouri
..
________________________________________________________________________
________________________________________________________________________
10a. Raspberry and Blueberry Trifle
Posted by: “luvmygroops”
From the Free Recipes Recipe Trove website...
~~~~~
Raspberry and Blueberry Trifle
Ingredients
Serves 6
1/4 cup plus 1/3 cup sugar
1/4 cup fresh lemon juice
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1 bar (8 ounces) reduced-fat cream cheese, room temperature
1 cup heavy cream
3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
3 cups fresh raspberries (two 6-ounce containers)
Directions
Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spo on half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
Cover, and refrigerate until chilled, at least 1 hour and up to overnight.
—
Rhonda G in Missouri
..
________________________________________________________________________
________________________________________________________________________
11a. Carrot Salad
Posted by: “luvmygroops”
From the Campbell’s website...
~~~~~
Carrot Salad
From: D. Criswell
Ingredients:
3 lb. slightly cooked carrots, cut up OR thawed frozen carrots, cut up
1 small- to- medium red onion, cut up
Chopped green onion, for color
1 small yellow, green OR red pepper, cut up
1/2 cup oil (good quality salad oil works best)
3/4 cup vinegar (use good quality red wine vinegar)
1/4-to 1/2-cup sugar (you can also use brown sugar for a nice twist)
1 can Campbell’s® Condensed Tomato Soup
Garlic powder, onion powder, dry mustard, salt and pepper, to taste
Directions:
MIX garlic powder, onion powder, mustard powder, salt, pepper, oil, vinegar, sugar and soup in large bowl. Add carrots, red onion, green onion and pepper. Mix well.
COVER and refrigerate overnight. Serve cold.
—
Rhonda G in Missouri
.
________________________________________________________________________
________________________________________________________________________
12a. Beef & Biscuit Casserole
Posted by: “luvmygroops”
This was posted by Dorie on Rhondas_Recipe_Exchange (group is closed)
~~~~~
Beef & Biscuit Casserole
1 1/4 lb. ground beef
1/2 C. chopped onion
1/4 C. chopped green pepper
8 oz. can tomato sauce
2 t. chili powder
1/2 t. garlic salt
1 can buttermilk biscuits
1 1/2 C. shredded Cheddar cheese
1/2 C. sour cream
1 egg, slightly beaten
Brown meat, onion and green pepper. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Separate biscuits, pull each apart into 2 layers. Press 10 pieces on bottom of 9” pie plate. Combine 1/2 C. cheese, sour cream and egg. Mix well. Remove meat from heat, stir in sour cream mixture. Spoon over dough. Arrange remaining biscuits over top. Bake at 375 for 25-30 minutes or until biscuits are golden. Sprinkle with remaining 1 C. cheese last 10 minutes.
Dorie
.
________________________________________________________________________
________________________________________________________________________
13. Almond Streusel-Cherry Cheesecake Bars (Cookie Mix)
Posted by: “luvmygroops”
From the Betty Crocker website...
~~~~~
Almond Streusel-Cherry Cheesecake Bars (Cookie Mix)
Prize-Winning Recipe 2008! Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling.
Prep Time:45 min
Start to Finish:4 hr
Makes:24 bars
Cookie Base and Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/4 cup cold butter or margarine
4 oz (half of 8-oz package) cream cheese
1/2 cup sliced almonds
Filling
2 1/2 packages (8 oz each) cream cheese (20 oz), softened
1/2 cup sugar
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon almond extract
2 eggs
1 can (21 oz) cherry pie filling
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): In step 1, bake cookie base 15 minutes. In step 4, bake 45 to 50 minutes.
~~~~~~~~~~
~~~***Rhonda G in Missouri***~ ~~
.
________________________________________________________________________
________________________________________________________________________
14. Hot Cream Cheese Sandwiches
Posted by: “luvmygroops”
From the All_Easy_Cookin_ Recipes group...
~~~~~
Hot Cream Cheese Sandwiches
1 lb cream cheese at room temperature
3 eggs, lightly beaten
1/4 cup finely chopped chives or scallions (spring onions)
1 loaf French bread (baguette)
Suggested fillings:
Thinly sliced cooked ham
Thinly sliced smoked salmon
Thinly sliced cooked turkey
Canned tuna, drained and mixed with finely chopped
green bell pepper
Chopped raw vegetables
Cooked shrimp or crab meat
Combine the cream cheese, eggs, and chopped chives in a bowl and beat with a wooden spoon until thoroughly combined. Cut the loaf of bread in half lengthwise and scoop out some of the soft interior, forming a pair of shallow shells. Fill the bread with a filling of your choice and spread the cream cheese mixture in a thick layer on top of both halves of the loaf. Place on a baking sheet and bake in a preheated 450 degree oven until the topping is set and lightly browned, about
15 minutes. Cut into individual portions and serve immediately. Serves 6 to 8.
~~~~~~~~~~
~~~***Rhonda G in Missouri***~ ~~
.
________________________________________________________________________
________________________________________________________________________
15a. Zesty Lemon-Raspberry Swirl Pie
Posted by: “luvmygroops”
From the Kraft Food website...
~~~~~
Zesty Lemon-Raspberry Swirl Pie
Prep Time:
20 min
Total Time:
5 hr 50 min
Makes:
8 servings
3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin
1 container (6 oz.) lemon low-fat yogurt
1/2 cup MIRACLE WHIP Dressing
1 cup thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz.)
2 Tbsp. raspberry preserves, heated
STIR boiling water into dry gelatin at least 2 min. until completely dissolved. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
BEAT yogurt and dressing in medium bowl with wire whisk until well blended. Gradually add gelatin, beating until well blended. Gently stir in whipped topping.
POUR into crust. Drizzle with preserves; cut through whipped topping mixture with knife several times for marble effect. Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.
~~~~~~~~~~
~~~***Rhonda G in Missouri***~ ~~
..
________________________________________________________________________
________________________________________________________________________
16a. Quick & Easy Fudgey Brownies
Posted by: “luvmygroops”
From the Hershey’s website...
~~~~~
Quick & Easy Fudgey Brownies
Ingredients:
* 4 bars (1 oz. each) HERSHEY’S Unsweetened Baking Chocolate, broken into pieces
* 3/4 cup (1-1/2 sticks) butter or margarine
* 2 cups sugar
* 3 eggs
* 1-1/2 teaspoons vanilla extract
* 1 cup all-purpose flour
* 1 cup chopped nuts(optional)
* CREAMY QUICK CHOCOLATE FROSTING(recipe inside box), optional
Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Place chocolate and butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 to 2 minutes or until chocolate is melted and mixture is smooth when stirred. Add sugar; stir with spoon until well blended. Add eggs and vanilla; mix well. Add flour and nuts, if desired; stir until well blended. Spread in prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Frost brownies, if desired. Cut into squares. About 24 brownies.
BROWNIE VARIATIONS:
CHIPPY CHEWY BROWNIES: Prepare brownies as directed, stirring in 1 cup REESE’S Peanut Butter Chips with flour. Bake as directed.
CAKELIKE BROWNIES: Stir in 1/2 cup milk with eggs and vanilla. Increase flour to 1-1/2 cups. Bake as directed.
CREAM CHEESE BROWNIES: Prepare brownies as directed, using 4 eggs. Spread in prepared pan. Beat 8-oz. pkg. softened cream cheese, 1/3 cup sugar, 1 egg and 2 tablespoons flour. Soon mixture over brownie batter; swirl with knife to marble.. Bake 35 to 40 minutes.
ROCKY ROAD BROWNIES: Prepare brownies as directed; bake 30 minutes. Immediately sprinkle with 2 cups miniature marshmallows, 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips and 1 cup chopped nuts over brownies. Bake another 3 minutes or until topping melts together.
~~~~~~~~~~
~~~***Rhonda G in Missouri***~ ~~
.
________________________________________________________________________
________________________________________________________________________
17a. Fish Tacos
Posted by: “LindaD”
Fish Tacos
2 pounds cod fillets
3 tablespoons lime juice (about 2 limes)
1 tomato, chopped
1/2 onion, chopped
1 teaspoon olive oil
salt and pepper to taste
2 cups red cabbage, shredded
1/2 cup green onions, chopped
3/4 cup nonfat sour cream
3/4 cup salsa
8 6-inch corn tortillas
1. Preheat oven to 350 degrees.
2. Rinse fish and place on rack in baking dish, to drain fat off fish.
3. Mix lime juice, tomato, onion, olive oil, salt and pepper and spoon on
top of fillets.
4. Cover loosely with aluminum foil to keep fish moist.
5. Bake 15-20 minutes or until fish flakes.
6. Mix cabbage and onion; mix sour cream and salsa and add to cabbage
mixture.
7. Divide fish among tortillas. Add 1/4 cup of slaw to each.
________________________________________________________________________
________________________________________________________________________
18a. RICE PUDDING
Posted by: “luvmygroops”
From the All Easy Cookin Recipes group...
~~~~~
RICE PUDDING
In 4 quart saucepan, place:
½ cup short grain rice, washed (do not use Uncle Ben’s)
3 cups milk
2 cups water
1 stick butter (1/4 lb.)
1 cinnamon stick
Most of the peel of one lemon (use potato peeler, remove only the yellow skin, leave as large a piece as possible for easy removal). Bring ingredients to a boil, stirring constantly. Reduce heat to low, and cook. about 40 minutes, stirring often, until it is quite thick..
ADD:
1 can condensed milk
1 can water
Stirring constantly, bring it back to a boil on medium heat and cook about 15 minutes more on low heat. Remove lemon peel and cinnamon stick. Pour into individual dessert cups and sprinkle cinnamon on top. DELICIOUS!
—
Rhonda G in Missouri
.
________________________________________________________________________
________________________________________________________________________
19a. Oven Swiss Steak
Posted by: “luvmygroops”
From the All_Easy_Cookin_ Recipes group...
~~~~~
Oven Swiss Steak
1 1/2 lb. boneless beef round steak
1/4 cup flour
1 tsp. salt
3 Tblsp. oil or Crisco
2 (16-oz) cans stewed tomatoes
1/2 cup chopped celery
1/2 cup chopped carrot
1 tsp. Worcestershire
1/4 cup shredded cheese
Cut meat into portions. Combine flour and salt; pound into meat. Reserve remaining flour for sauce. Brown meat in hot oil or Crisco. Transfer meat to shallow baking dish. Blend reserved flour mixture into pan drippings in skillet. Add tomatoes, celery, carrots, onion and Worcestershire Sauce into drippings and cook; stir constantly until mixture boils and pour over meat. Cover and bake at 350 for two hours or until meat and vegetables are tender. Sprinkle cheese over meat. Return to oven for a few minutes to melt cheese.
Kat in Colorado
~~~~~~~~~~
Rhonda G in Missouri
.
________________________________________________________________________
________________________________________________________________________
20. Doug Darling’s Makes Its Own Crust coconut pie
Posted by: “L.Cloutier”
Doug Darling’s Makes Its Own Crust coconut pie
4 eggs
1 3/4 cup sugar
1/2 cup flour
1/4 cup melted margarine
2 cups milk
1 1/2 cups coconut
1 t. vanilla extract
Combine ingredients in order and mix well. Pour mixture into a greased 10 inch pie pan or 2 small pans. Bake in a 350 oven for 45 minutes or until golden brown. The middle will appear rather soft. The pie should have a delicate crust on top, sides and bottom. Cool before serving. Makes 8 servings
source: Doug Dillard
________________________________________________________________________
________________________________________________________________________
21. Simple Herb Roasted Chicken (slow cooker)
Posted by: “L.Cloutier”
Simple Herb Roasted Chicken (slow cooker)
3 to 3 1/2 lbs. broiler fryer chicken, cleaned and patted dry
1 t. kosher salt
1/2 t. pepper
1 t. of your favorite dried herbs, such as rosemary, thyme, oregano, etc
1 head garlic, cut in half
2 lemons, cut into quarters
Season inner and outer surfaces of chicken with salt, pepper and herbs. Place garlic halves and lemon quarters into cavity of chicken. Place chicken, breast side up, in slow cooker. Cover; cook on low 6 to 8 hours. Remove chicken. At this point, you can discard skin and remove meat from bones before refrigerating or freezing. Or, you can serve the chicken in pieces. Remaining juices and drippings can be used for flavoring after the fat has been skimmed off. Tightly cover the juices and refrigerate or freeze until use. To increase this recipe, double all ingredients and use a 6 to 7 quart slow cooker.
Source: Today’s Creative Crock Pot
________________________________________________________________________
________________________________________________________________________
22. Lemon Jell-O Mold
Posted by: “L.Cloutier”
Lemon Jell-O Mold
1 box lemon Jell-O
1/2 cup boiling water
Cook to a boil:
2 cups crushed pineapple
3/4 cup sugar
Combine Jell-O and water; stir until dissolved. Add cooked pineapple and sugar combination. To this mixture, add the juice of 1 lemon. Refrigerate until thickness of egg whites.
fold in:
3/4 cup grated longhorn cheese
1 cup whipped cream
Can be put into a mold or long cake pan. Cut in pieces and serve on lettuce leaf.
Source: Anna Marie Failoni
________________________________________________________________________
________________________________________________________________________
23a. Italian Sausage Soup
Posted by: “L.Cloutier”
Italian Sausage Soup
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 to 2 cloves garlic, minced
2 cups Italian tomatoes
1 cup tomato puree
3 cans Swansons chicken broth
1 cup small shell pasta
1 t. basil
2 bay leave
1/2 cup fresh parsley
3 T. sugar
1 1/2 to 2 lbs. Mendolia’s Italian sausage, sautéed, drained and cut into pieces
1/2 t. thyme
1 cup grated parmesan cheese
Sauté celery, onions and garlic until barely tender. Add tomatoes, tomato puree and cooked sausage. Cook for 10 minutes. add chicken broth, spices, parsley, and sugar. simmer for 30 minutes. Add pasta and cook until tender. Spoon into individual bowls and sprinkle with Parmesan cheese. Note: for heartier soup, use 2 cups small shell pasta.
Source: Connie Mendolia
________________________________________________________________________
________________________________________________________________________
24a. Sweet Muffins
Posted by: “L.Cloutier”
Sweet Muffins
1 egg
1/2 cup milk
1/4 cup melted margarine
1 1/2 cups flour
1/2 cup sugar
2 t. baking powder
1/2 t. salt
heat oven to 400. Grease muffin tins. Beat egg. Stir in milk and oil. Blend in dry ingredients, stirring just until flour is moistened. Don’t over mix. Batter should be lumpy. Fill cups 2/3 full. Bake 20 to 25 minutes or until golden brown.
Source: Unknown
________________________________________________________________________
________________________________________________________________________
25a. Tomato Casserole
Posted by: “L.Cloutier”
Tomato Casserole
2 cans quartered drained tomatoes, 16 oz. each
2 T. finely chopped yellow onion
1 t. low calorie margarine, melted
Salt and pepper to taste
1 slice “diet” bread, toasted and grated
1/4 t. dried oregano leaves
1/4 t. dried basil leaves
1/8 t. seasoned salt
1/8 t. garlic powder
Freshly ground pepper, if desired
Preheat oven to 350. Cut tomatoes into large chunks. Place in a 9 inch square casserole dish. Add onion. Drizzle melted margarine over vegetables. Add salt and pepper to taste and toss gently. Bake for 20 minutes. Remove dish from oven and reset oven to broil. Combine bread crumbs, oregano, basil, seasoned salt and garlic powder. Mix well and sprinkle over baked vegetable. Broil 5 inches from heat for 1 to 2 minutes or until bread crumbs are lightly browned. Just before serving, top dish with freshly ground pepper if desired. Serves 4, about 0.5 grams fat per serving
Source:The Four Course 400 calorie cookbook
World Future Council’s Policies to Change the World - Urban Agriculture
Urban agriculture, as the literature will often make clear, has an extremely long
history. This is understandable, in that transportation was limited in the past,
and the hinterland of an urban area may not have been entirely safe from enemies.
Agriculture within the walls or close to the city was safer, and its produce took
less time and energy to distribute.
ABC News - An urban farming project in New York’s Harlem grows food on rooftops
and walls
See video story.
The Fruitful Wound - Photographs of Harlem’s Gardens and Open Space
For a full year, Dennis Santella has been searching out and photographing gardens
and green places across Harlem using a special panoramic camera manufactured by
Siciliano Camera Works of Brooklyn. His large richly detailed gelatin silver prints
draw on the improvised beauty of Harlem’s open spaces - from cultivated areas such
as community gardens, to empty lots, and neglected border areas where plants struggle
to survive.
Film - The Natural History of the Chicken (2000)
“Through interviews and reenactments, The Natural History of the Chicken investigates
the role of the chicken in American life and tells several remarkable stories.
A
Maine farmer says she found a chicken frozen stiff, but was able to resuscitate
it. Colorado natives tell a story of the chicken who lost its head- and went on
living.
Our dream is to create the world’s largest urban farm right here in Detroit
Phase 1 plans utilize more than 70 acres of underutilized vacant lands and abandoned
properties on Detroit’s lower east side.
World’s Largest Urban Farm Planned for the City of Detroit
Preliminary Plans Call For The Development Of Underutilized Land To Produce Fresh,
Local, Natural, Safe Fruits, Vegetables And Trees.
CTV News - Mayor of Vancouver Opens City Hall Community Garden
Eager gardeners were given the green light to dig into a number of plots in a community
garden on city hall land on Saturday.
Vancouver Mayor Gregor Robertson said the decision to convert part of the park north
of city hall into fertile ground would stand as a symbol for Vancouverites to grow
their own food.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
See the complete stories here.
City Farmer News [http://rs6.net/tn.jsp?et=1102622483652&s=1304&e=001MSltArE-QrAiYivU4emcE-Dl9DbBnJ0X2Vh2GEfJDdPc4mmiXfGLYrI6hwzphZFVypOphE4bRB3CMi2hBcIoPuaxd1Ailep67LiMfRR1w8D0qVsXtU71yw==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture