WASHINGTON — The Food and Drug Administration has reversed its position on the safety of bisphenol A, a chemical found in plastic bottles, soda cans, food containers and thousands of consumer goods, saying it now has concerns about health risks.<<<<
It is about time they started telling the truth.
Thanks for the link.
For long term storage, "experts" have always been very leery of glass, because if it breaks, it can destroy all the survival food, depending on how it shatters.
I've been following this BPA story for years now, and it that other thread one person mentioned that when her child was a young toddler, she'd read in a parenting magazine to NEVER use any saran wrap on baby food, to NEVER let it come in contact with baby food -- but at that time they didn't explain why.
____________________________________________
Top Obama czar: Infiltrate all 'conspiracy theorists'
01/15/2010 2:57:24 PM PST ·
by IbJensen · 20 replies · 541+ views
Global Climate Scam ^ | 1/14/2010 | Aaron Kline
In a lengthy academic paper, President Obama's regulatory czar, Cass Sunstein, argued the U.S. government should ban "conspiracy theorizing." Among the beliefs Sunstein would ban is advocating that the theory of global warming is a deliberate fraud. Sunstein also recommended the government send agents to infiltrate "extremists who supply conspiracy theories" to disrupt the efforts of the "extremists" to propagate their theories. In a 2008 Harvard law paper, "Conspiracy Theories," Sunstein and co-author Adrian Vermeule, a Harvard law professor, ask, "What can government do about conspiracy theories?" "We can readily imagine a series of possible responses. (1) Government might ban...
______________________________________________
Cass Sunstein: Infiltrate "Conspiracy Theorists" by "Conspiring Against Them!"
01/15/2010 8:53:54 AM PST · by Jenny Hatch
· 18 replies · 342+ views
The Natural Family BLOG ^ |
January 15th, 2010 | Jenny Hatch
"Cass Sunstein, a Harvard law professor, co-wrote an academic article entitled "Conspiracy Theories: Causes and Cures," in which he argued that the government should stealthily infiltrate groups that pose alternative theories on historical events via "chat rooms, online social networks, or even real-space groups and attempt to undermine" those groups."
_____________________________________________
Top Obama czar: Infiltrate all 'conspiracy theorists'
01/14/2010 3:25:56 AM PST · by Man50D
· 107 replies · 1,982+ views
WorldNetDaily.com ^ | January 14, 2010 | Aaron Klein
In a lengthy academic paper , President Obama's regulatory czar, Cass Sunstein, argued the U.S. government should ban "conspiracy theorizing." Among the beliefs Sunstein would ban is advocating that the theory of global warming is a deliberate fraud. Sunstein also recommended the government send agents to infiltrate "extremists who supply conspiracy theories" to disrupt the efforts of the "extremists" to propagate their theories. In a 2008 Harvard law paper, "Conspiracy Theories," Sunstein and co-author Adrian Vermeule, a Harvard law professor, ask, "What can government do about conspiracy theories?" "We can readily imagine a series of possible responses. (1) Government might...
http://www.fda.gov/Safety/Recalls/ucm197823.htm
Parkers Farm, Inc. Expands Recall to Include All of Its Products, Regardless of Code Dates, Because of Possible Health Risk
Company Contact:
Richard A. Etrheim,
800-869-6685
FOR IMMEDIATE RELEASE - January 15, 2010 - Parkers Farm, Inc. of Coon Rapids, Minnesota today expanded the previously announced recall of products to include all date codes because they have the potential to be contaminated with listeria monocytogenes, an organism which can cause serious and sometimes fatal infection in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term sympotms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, listeria infection can cause miscarriages and stillbirths among pregnant women.
No illnesses have been reported to date in connection with this problem.
The recall originally announced 01/08/2010 affected product with sell by dates of specific ranges. The expanded recall now includes all products and all sell by dates. The recalled products were distributed nationwide in the following retail stores: Hy-Vee, Cub, Rainbow, Byerlys, Lunds, Target, Whole Foods, Jewel, Dominicks, Marsh, Price Chopper, Shop Rite, Nash Finch, Sams Club, Costco, Safeway, Kroger, Wal-Mart, Aldi..
The following recalled products were sold under the Parker Farm or Parkers label:
~~~12 ounce & 16 ounce peanut butter in square plastic containers (tub with snap on lid), regular and organic varieties are creamy, crunchy, honey creamy and honey crunchy with sell by dates on or before 12/31/2010.
~~~34 ounce peanut butter in round plastic containers (tub with snap on lid), varieties are creamy and crunchy with sell by dates on or before 09/30/2010.
~~~7 ounce bagel spreads in white plastic containers (tub with snap on lid), varieties are garden veggie, wild berry, strawberry, apple cinnamon and honey walnut with sell by dates on or before 06/30/2010.
~~~12 ounce & 14 ounce dips & spreads in square plastic containers (tub with snap on lid), varities are jalapeno nacho, pimento and salsa con queso with sell by dates on or before 09/30/2010.
~~~8 ounce, 12 ounce and 16 ounce cold pack cheese in round or square plastic containers (tub with snap on lid), varieties are sharp cheddar, bacon, onion, smoked cheddar, Swiss almond, horseradish, garlic, port wine, and swiss & cheddar with sell by dates on or before 12/31/2010.
~~~16 ounce salsa in square plastic containers (tub with snap on lid), varieties are hot, mild, garlic, black bean and fire roasted with sell by dates on or before 04/30/2010.
~~~32 ounce salsa in plastic jugs (clear jug with screw cap), varieites are hot, mild, garlic, and black bean with sell by dates on or before 04/30/2010.
~~~128 ounce salsa in plastic jugs (clear jug with screw cap), varieites are hot, fire roasted, mild and garlic with sell by dates on or before 04/30/2010.
~~~8 ounce, 9 ounce, 10 ounce Balls & Logs (in film overwrap), varieties are sharp cheddar, port wine, smokey bacon, ranch, garlic, jalapeno, pimento, spinach, jajik, beer and chorizo with sell by dates on or before 01/05/2011.
~~~5#, 5.5#, 10#, 30# Parker Farm cold pack cheese (white tub with snap on lid), varieties are sharp cheddar, onion, bacon, smoked cheddar, swiss almond, horseradish, garlic, port wine, and swiss & cheddar with sell by dates on or before 09/30/2010.
Other labels affected by this recall:
~~~16 ounce Happy Farms cold pack cheese in round plastic containers (tub with snap on lid), varieties are sharp cheddar, port wine and swiss almond with sell by dates on or before 12/31/2010.
~~~8 ounce Kroger cold pack cheese in round plastic containers (tub with snap on lid), varieties are sharp cheddar, port wine and swiss almond with sell by dates on or before 12/31/2010.
~~~8 ounce Central Markets cold pack cheese in round plastic containers (tub with snap on lid), varieties are sharp cheddar, port wine, swiss almond, horseradish with sell by dates on or before 12/31/2010.
~~~14 ounce Central Markets salsa con queso in round plastic containers (tub with snap on lid) with sell by dates on or before 09/30/2010.
~~~16 ounce Central Markets salsa in round plastic containers (tub with snap on lid), varieties are sharp cheddar, port wine, swiss almond, horseradish with sell by dates on or before 04/30/2010.
~~~8 ounce Dutch Farms cold pack cheese in round plastic containers (tub with snap on lid), varieties are sharp cheddar, port wine, swiss almond, horseradish, and swiss & cheddar with sell by dates on or before 12/31/2010.
~~~7 ounce Dutch Farms cream cheese spreads in round plastic containers (tub with snap on lid), varieties are strawberry, wild berry, honey walnut & apple cinnamon with sell by dates on or before 06/30/2010.
~~~8 ounce Crystal Farms cold pack cheese in round plastic containers (tub with snap on lid), varieties are sharp cheddar, port wine, swiss almond, bacon and jalapeno cheddar with sell by dates on or before 12/31/2010.
~~~8 ounce Heluva Good cold pack cheese in round plastic containers (tub with snap on lid), varieties are sharp cheddar, port wine and horseradish cheddar with sell by dates on or before 12/31/2010.
~~~8 ounce Amish Classic cold pack cheese in round plastic containers (tub with snap on lid), varieites are sharp cheddar, port wine, swiss almond, horseradish with sell by dates on or before 12/31/2010.
~~~10 ounce Amish Classic cheese balls & logs (in film overwrap), varieties are cheddar, port wine, ranch, smokey bacon, beef n onion with sell by dates on or before 01/05/2011.
~~~128 ounce San Pablo salsa in plastic jugs (clear jug with screw cap), varieites are fire roasted and mild with sell by dates on or before 04/30/2010.
~~~12 ounce Century Resources cold pack cheese food (tub with snap on lid), varieties are sharp cheddar, horserdish, bacon with a sell by date of xxx9 (the first 3 digits aren’t important, but the last digit must be a 9)
~~~12 ounce Century Resources pimento spread (tub with snap on lid) with a sell by date of xxx9 (the first 3 digits aren’t important, but the last digit must be a 9.
~~~8 ounce and 12/12 ounce Century Resources cheese ball & log (in film overwrap) sharp cheddar with a sell by date of xxx9 (the first 3 digits aren’t important, but the last digit must be a 9)
~~~12 ounce Century Resources salsa con queso (tub with snap on lid) with a sell by date of xxx9 (the first 3 digits aren’t important, but the last digit must be a 9)
~~~4#, 5.5# Block & Barrel cold pack cheese (white tub with snap on lid), varieties are sharp cheddar, swiss almond, horseradish, port wine and pimiento spread with packed on dates on or before 12/30/2009.
~~~30# Block & Barrel sharp cheddar cold pack cheese (white pail with snap on lid) with packed on dates on or before 12/30/2009..
~~~5# Cobblestone cold pack cheese (white tub with snap on lid), varieties are sharp cheddar, port wine, swiss almond, horseradish with sell by dates on or before 06/30/2010.
~~~30# Cobblestone sharp cheddar cold pack cheese (white pail with snap on lid) with sell by dates on or before 06/30/2010.
~~~5# Biery label cold pack cheese (white tub with snap on lid), varieties are sharp cheddar and port wine with sell by dates on or before 09/30/2010.
~~~~~~5# Dierks Waukesha cold pack cheese (white tub with snap on lid), varieties are sharp cheddar, port wine, horseradish, swiss almond with sell by dates on or before 09/30/2010.
The recall was a result of a sampling done by the state of Wisconsin and the state of Minnesota which revealed that some finished products contained the bacteria. The state of Minneosta, FDA, and the company continue their investigation as to what caused the problem. No illnesses have been reported to date in connection with this problem.
Consumers who have purchased these products are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at (800) 869-6685.
For the ultimate safety of our customer and in order to create less confusion for them, Parkers Farm, Inc. Has decided to include all of its products, regardless of date codes in this recall.
#
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http://www.fda.gov/Safety/Recalls/ucm197825.htm
Hines Nut Company Announces Recall of Pine Nuts Because of Possible Health Risk
Contact:
Chris Hines or Deborah Hines
214-939-0253
FOR IMMEDIATE RELEASE - Dallas, TX, January 15, 2010 - Hines Nut Company has initiated a recall of 270 packages of Pine Nuts, packaged under the brand name Harris Teeter Farmers Market. The Pine Nuts were purchased from Red River Foods in Camarillo, CA, and have the potential to be contaminated with Salmonella.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The recalled product was sold in 8 oz foam trays wrapped in cellophane and carry the UPC code 0 72036 88121 0. The Pine Nuts were distributed solely to Harris Teeter Markets in North Carolina. Consumers who purchased this product between December 30, 2009, and January 14, 2010 should contact Hines Nut Company for information on how to return the product for a refund.
There have been no complaints or any reported illnesses related to the products to date.
The problem was discovered through routine sampling by the supplier, Red River Foods.
Consumers with questions may contact Hines Nut Company at 214-939-0253 (M-F, 6:30 AM to 3:30 PM CDT).
Photo: Product Label
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http://www.fda.gov/Safety/Recalls/ucm197816.htm
PEO Chapter FO Recalls Roasted Hazelnuts Because of Possible Health Risk
Company Contact:
541-482-2290
FOR IMMEDIATE RELEASE - January 14, 2010 - PEO Chapter FO of Ashland, Oregon is recalling 75 - 1 lb packages of roasted hazelnuts, because they have the potential to be contaminated with Salmonella. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The roasted hazelnuts were distributed through two beauty salons: Victoria’s and Strand’s both located in Ashland, Oregon.
The roasted Hazelnuts were packaged in 1 lb. plastic bags and labeled “Hazelnuts, Roasted $7.00”. No other codes, expiration date, or UPC is found on the package.
This recall was the result of a routine sampling of product by the FDA at the company who processes the hazelnuts for our supplier. The company has ceased the production and distribution of the product as FDA and the company continues their investigation as to what caused the problem.
Consumers who have purchased the roasted hazelnuts from these stores are urged to return it and contact PEO at 1-541-482-2290, Monday-Friday, 9:00 AM-3:00 PM PST.
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http://www.101cookbooks.com/archives/print/homemade-bouillon-recipe.html
Homemade Bouillon
This recipe requires a food processor. I have a 8-cup / 2 liter / 2 quart model, and needed every cubic inch of it. I found the best approach if you are tight for space in your food processor is to add a few of the ingredients, then pulse a few times. The ingredients collapse and free up more space for the next few ingredients. Also, it is worth noting, Pam suggests preserving the bouillon in sterilized jars for up to six-months, but I was too lazy to do any sterilizing, and opted for the freezer.
5 ounces / 150 g leeks, sliced and well-washed
7 ounces / 200g fennel bulb, chopped
7 ounces / 200g carrot, well scrubbed and chopped
3.5 ounces / 100 g celery
3.5 ounces / 100g celery root (celeriac), peeled and chopped
1 ounce / 30g sun-dried tomatoes
3.5 ounces / 100g shallots, peeled
3 medium garlic cloves
9 ounces / 250g fine grain sea salt
1.5 ounces / 40 g flat-leaf parsley, loosely chopped
2 ounces / 60g cilantro (coriander), loosely chopped
Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped. Mine tended to want to stay on top of everything else, initially escaping the blades.
You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access, and freeze the remaining 3/4 for use later. Because of all the salt it never actually solidifies making it easy to spoon directly from the freezer if needed.
Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.
Makes roughly 3 1/2 cups.
Inspired by The River Cottage Preserves Handbook by Pam Corbin.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html
Basics
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By Ingredient
1a. Mexicali Chicken Combo
Posted by: “ny14467”
Mexicali Chicken Combo
2 pound boneless, skinless chicken breast meat, cut in 1 inch cubes
1 4 oz. can diced green chiles
1 medium onion, chopped
1/2 green bell pepper, chopped
1 14 1/2 oz. can Mexican stewed tomatoes
1 package taco seasoing, divided
1 can Niblets yellow corn, drained
Put half of taco seasoning mix in a plastic bag. Add chicken pieces and shake to coat. Spray pam in bottom of cold cooker’s crock. In a bowl, mix remaining ingredeints with rest of taco seasoning mix. Pour over and stir slightly. Cook on a low setting 6-8 hours.
Serve over rice or taco chips, with quacamole, sour cream, grated cheese, and salsa alongside.
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2a. Caramelized Baked Chicken
Posted by: “Mary Free”
Caramelized Baked Chicken
3 pounds chicken wings2 tablespoons olive oil1/2 cup soy sauce2 tablespoons ketchup1 cup honey1 clove garlic, mincedsalt and pepper to taste
Preheat oven to 375 degrees. Place chicken in a 9x13
inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt
and pepper. Pour over the chicken. Bake in preheated oven for one hour, or
until sauce is caramelized.
_________________________________________________________________
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3. Savory Slow Cooker Squash and Apple Dish
Posted by: “Mary Free”
Savory Slow Cooker Squash and Apple Dish
1/2 (3 pound) butternut
squash - peeled, seeded, and cubed2 apples - peeled, cored
and chopped1/4 cup and 2 tablespoons
dried cranberries1/4 white onion, diced
(optional)1-1/2 teaspoons ground
cinnamon3/4 teaspoon ground nutmeg
Combine the squash, apples, cranberries, onion,
cinnamon, and nutmeg in a slow cooker. Cook on HIGH for 4 hours or until the
squash is tender and cooked through. Stir occasionally while cooking.
_________________________________________________________________
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4. Deb’s Kid-pleasin’ Hash
Posted by: “Rhonda G”
From the Recipe Zaar website...
~~~~~
Deb’s Kid-pleasin’ Hash
This one-dish meal is so simple it may make a grown mom cry. It is a complete meal you can make in your rice cooker and that every kid I’ve met loves! Add your own touches to make it your own. You are gonna thank me a million times for this one!!!
by Debra Thomas
37 min 2 min prep
2-4 servings
3 cups long grain rice
water (needed to cook rice in rice cooker)
1 can corned beef
1 can white corn kernels (drained)
Tabasco sauce (optional)
1. Place rice and water in rice cooker and set for keep cycle.
2. When rice is cooked, add corned beef and corn; cover and allow to cook on keep cycle for 15 minutes — if rice seems dry, add a little water.
3. Before serving, stir all ingredients together until well mixed.
4. Serve with tabasco sauce, if you like things hot!
~~~~~~~~~~
Rhonda G in Missouri
.
To visit group on the web, go to:
http://groups.yahoo.com/group/casseroles_and_crockpots/
NancyLand Online Recipes for Friday
Posted by: “nancyland_recipes”
Thought for the Day
Life is 10 percent what you make it and 90 percent how you take it.
NancyLand Online Recipes for Friday
http://www.nancyskitchen.com/2010Jan-recipes/recipes-jan-15-2010.html
http://www.nancyskitchen.com/2010Jan-recipes/recipes-jan-15-2010.html
Brownie Recipes
Brownie Pudding
http://www.nancyskitchen.com/brownies/brownie-pudding-recipe.html
Brownies With
http://www.nancyskitchen.com/brownies/brownies-mint-filling-recipe.html\
Mint Filling
http://www.nancyskitchen.com/brownies/brownies-mint-filling-recipe.html\
Butterscotch Brownies
http://www.nancyskitchen.com/brownies/butterscotch-brownies.htm
Cake Like Brownies
http://www.nancyskitchen.com/brownies/cake-like-brownies-recipe.html
Candy Bar Brownies
http://www.nancyskitchen.com/brownies/candy-bar-brownies-recipe.html
Cherry Chocolate Brownies
http://www.nancyskitchen.com/brownies/cherry-chocolate-brownies.htm
Chocolate Zucchini Brownies
http://www.nancyskitchen.com/brownies/chocolate-zucchini-brownies.htm
Cream Cheese Brownies
http://www.nancyskitchen.com/brownies/cream-cheese-brownies.htm
Eggnog Brownies
http://www.nancyskitchen.com/brownies/eggnog-brownies.htm
Marble Fudge Brownies
http://www.nancyskitchen.com/brownies/marble-fudge-brownies.htm
Creme De Menthe Brownies
http://www.nancyskitchen.com/brownies/creme-de-menthe-brownies.html
Black Bottom Brownies
http://www.nancyskitchen.com/brownies/black-bottom-browinies-recipe.html
Baby Ruth Candy Brownies
http://www.nancyskitchen.com/brownies/baby-ruth-candy-brownies.html
Black Forest Cake Brownies
http://www.nancyskitchen.com/brownies/black-forest-cake-brownies.html
Glazed Fudge Brownies
http://www.nancyskitchen.com/brownies/glazed-fudge-brownies-recipe.html\
Graham Cracker Brownies
http://www.nancyskitchen.com/brownies/graham-cracker-brownies.htm
Peanut Butter Blonde Brownies
http://www.nancyskitchen.com/brownies/peanut-butter-blonde-brownies.html
Sheet Cake Brownies
http://www.nancyskitchen.com/brownies/sheet-cake-brownies.html
Spinach Brownies
http://www.nancyskitchen.com/brownies/spinach-brownies-recipe.html
Turtle Brownies
http://www.nancyskitchen.com/brownies/turtle-brownies.htm
Buttermilk Cake Brownies
http://www.nancyskitchen.com/brownies/buttermilk-cake-brownies-recipe.html
Cheesecake Layered Brownies
http://www.nancyskitchen.com/brownies/cheesecake-layered-brownies-recipe.html
Brownie Mix
http://www.nancyskitchen.com/brownies/brownie-jar-mix-gift.html
(Jar Mix Gift)
http://www.nancyskitchen.com/brownies/brownie-jar-mix-gift.html
Raspberry Brownies
http://www.nancyskitchen.com/brownies/easy-raspberry-brownies-recipe.ht\m
Buttermilk Fudge Cake
2 sticks margarine
1 cup water
1/2 cup buttermilk*
http://www.preparedpantryaffiliates.com/preparedpantry.php?id=1001&keyw\
ord=buttermilk&custom=261
with 1/2 tsp. soda
2 cup self-rising flour
2 cup sugar
3 tablespoons cocoa
http://www.preparedpantryaffiliates.com/preparedpantry.php?id=1001&keyw\
ord=cocoa&custom=262
2 eggs
1 tsp. vanilla
ICING:
1 stick margarine
3 tablespoons cocoa
http://www.preparedpantryaffiliates.com/preparedpantry.php?id=1001&keyw\
ord=cocoa&custom=262
6 tablespoons milk
1 teaspoon vanilla
1 box confectioners’ sugar
Melt and bring to boil in saucepan margarine (2 sticks) water and
buttermilk
http://www.preparedpantryaffiliates.com/preparedpantry.php?id=1001&keyw\
ord=buttermilk&custom=261
* with soda in it. Mix together flour, sugar
and 3 tablespoons cocoa. Mix with melted mixture. Add eggs and 1
teaspoon vanilla. Pour into ungreased 13 x 9 inch pan. Bake at 350
degrees for 30 minutes. When cake is done, in saucepan melt, margarine,
cocoa, milk, confectioners’ sugar and vanilla. Stir until creamy. Pour
over hot cake.
* Powdered buttermilk
http://www.preparedpantryaffiliates.com/preparedpantry.php?id=1001&keyw\
ord=buttermilk&custom=261
does not have to be mixed separately. I just
add the powder with my flour and the water with the my other liquids and
let it mix in the batter.
Nancy Rogers
Daily Newsletter Archives
http://www.nancyskitchen.com/
To visit group on the web, go to:
http://groups.yahoo.com/group/All_Easy_Cookin_Recipes/
http://thespicedlife.blogspot.com/
Salty Chocolate Chocolate Chip Oat Cookies
Adapted from Salty Sweets and the South End Formaggio Bakery
2 cups (260 g) AP flour (I used King Arthur)
2/3 cup unsweetened cocoa powder (I used Scharffenberger natural; the bakery uses Valrhona)
2 t double dutch cocoa powder (this is to help darken the cookies, just sub regular if you do not have it)
1 t baking soda
1 t fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup sugar
1 cup packed light brown sugar
1 1/2 t vanilla
2 oz bittersweet (70%+) chocolate, melted and cooled (I used Scharffenberger)
2 large eggs
1 1/4 cups old fashioned rolled oats
1 1/2 cup bittersweet chocolate chips (I used Guittard 55% cacao)
high quality coarse salt of choice for sprinkling, I used a moist French grey sea salt
Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper or a silicone mat. Set aside.
Sift the cocoa powder(s). Add to that the flour, baking soda and salt. Whisk thoroughly. Set aside.
Cream the butter, ading first the white sugar and ten the brown sugar. Then add the vanilla and cooled, melted chocolate. Cream until mixed thoroughly, scraping the sides down as needed. Add the eggs one at a time, beating after each addition and scraping the sides as needed. Stir in the flour mix (on the slowest speed if using a mixer), adding it in 3-4 additions. Then mix in the oats and chocolate chips.
Using an ice cream scoop or large dough disher, scoop the dough onto the cookie sheet. I put 6 cookies per sheet, for a total of 24 cookies. Gently and slightly flatten each cookie (they will not spread much in the oven). Sprinkle each cookie with salt. Bake for 12 minutes, until the tops begin to crack. Let cool on the cookie sheets, sprinkling a second time with salt if desired.
1. Lemonquats
Posted by: “debskitchen2003”
I found this information at the Allen Smith Web site today — very interesting! We don’t live in an area where I could actually grow these, but many of you probably do. Therefore, I am sharing the info and the accompanying links!
LEMONQUAT SUNQUATS
Sunquats, also known as lemonquats, are a cross between kumquats and lemons. As far as I can discover the crossing was a happy accident that resulted in a small, evergreen tree that produces 1 1/2 to 3 inch, pear shaped fruits with thin, smooth rinds. Like a kumquat you can eat the entire thing, although they are a little seedy. The flavor is sweet with a tart bite. The fleshy cream colored blooms are highly fragrant and appear several times throughout the year. Fruit develops in fall and persists until early spring. In addition to lemonquats, limequats and mandarinquats are available.
For more information on planting tips, etc., see this link: http://www.pallensmith.com/index.php?id=1645&plantid=4014&plant=Lemonquat
CANDIED KUMQUATS
Candied kumquats are so simple to make and they are equally good with sweet or savory dishes – spoon them over dark chocolate cake; use them as a condiment for poultry or pork; drop one in sparkling water; or add them to a salad.
For a recipe to make Candied Kumquats, click here —à http://www.pallensmith.com/index.php?id=1648&recipe=636&name=Candied%20Kumquats
-Deb
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________________________________________________________________________
2. Perpetual Cinnamon
Posted by: “KittyHawk”
Perpetual Cinnamon
To make perpetual cinnamon, place three or four cinnamon sticks in a
glass bottle and cover it with vodka.
After four weeks, the cinnamon flavor will be extracted out of the
cinnamon. Use the cinnamon extract just like you would cinnamon powder.
Each time you use the extract, simply refill with vodka.
Perpetual cinnamon lasts for three or more years.
Tangerine Marmalade
Posted by: “KittyHawk”
Tangerine Marmalade
3 lbs tangerines
2 small lemons
1 1/2 cup water
4 1/2 cup sugar
Chop the tangerines, peel and all. I do this by hand, so as to remove
the seeds. If you’re using a seedless variety, then by all means use the
food processor. Repeat with the lemons.
Combine the tangerines, the lemons, and the water in a pot. Bring
rapidly to a boil; simmer for 5 minutes. Remove from the heat, cover,
and let sit 12 to 18 hours.
Add the sugar (or more, if you like a sweeter marmalade) and bring
rapidly to a boil. Meanwhile, start heating up your boiling water bath
in a separate pot. Stir constantly while bringing the mixture almost to
the gelling point.
Transfer to prepared half pint jars leaving a 1/4” headspace. Process in
a boiling water bath for 10 minutes. Adjust time according to your altitude.
________________________________________________________________________
________________________________________________________________________
5a. Pumpkin Marmalade
Posted by: “KittyHawk”
Pumpkin Marmalade
1 small pumpkin or winter squash (about 3 lbs)
2 lemons
1 orange
4 cups sugar
Slice the orange and lemons in half lengthwise, take the pits out and
save to the side. Place cut side down on counter and cut off the tip of
each citrus end. discard ends.
slice the the oranges and lemons very thin. Then cut each slice in 3 or
4 pieces and then cut the stacks in 3 to 4 pieces. Ensure that the peel
pieces are small and thin.
Place the pits in a little piece of cheese cloth & tie with twine.
Add cut and sliced citrus pieces, seeds in cloth, and 3 cups water to a
non reactive pan (no iron or aluminum) and bring to a boil. Once boiled
turn it down to a low simmer and cover. simmer for approximately 30
minutes or until the peels get soft.
While the citrus is simmering, peel and chop pumpkin into 1/2 inch
squares about 1/8 of an inch thick. You want about 8 cups of pumpkin
once it is chopped.
When the citrus peel is soft remove the pit bag and squeeze out any
excess juice into pan. Keep the heat low, add the 4 cups sugar and let
it dissolve slowly. this will take about 5 minutes.
Add the pumpkin and turn up the heat to come to a rapid boil. It will
take about 30 minutes to gel. After about 15 minutes you will want to
turn the heat down a bit and to stir often to prevent sticking. You can
use the frozen plate method to test the set but you will be able to see
when it is thickening quite easily.
Ladle into prepared jars leaving a 1/4” headspace. Process in a boiling
water bath for 10 minutes. Adjust time according to your altitude.
Makes about 3 half pints
________________________________________________________________________
________________________________________________________________________
6. Spiced Champagne Jelly
Posted by: “KittyHawk”
Spiced Champagne Jelly
2 3/4 cups pink champagne (can also use sparkling wine: rose, blush or
white)
1 box powdered fruit pectin
1 cinnamon stick, about 4 inches long
3 whole cloves
3 1/2 cups sugar
Combine the champagne or wine, pectin, cinnamon stick and cloves in a
jam sized saucepan.
Bring the mixture to a boil, stirring occasionally. Boil 1 minute.
After champagne mixture has boiled for 1 minute, remove the cloves
(leave the cinnamon stick in the mixture.) Gradually stir in the sugar
until blended.
Return the champagne sugar mixture to a boil, stirring carefully to
prevent boil over. Boil hard 1 minute (a boil that can’t be stirred
down.) Remove from heat. Skim any foam from the top, and remove the
cinnamon stick from the jelly.
Pour into prepared half pint jars leaving a 1/4” headspace. Process the
jars in a boiling water bath for 10 minutes. Adjust time according to
your altitude.
Makes: 5 half pints
________________________________________________________________________
________________________________________________________________________
7. Grapefruit Cranberry Freezer Jam
Posted by: “KittyHawk”
Grapefruit Cranberry Freezer Jam
3 1/2 cups refrigerated ruby red grapefruit juice
1 cup pureed fresh cranberries
3 cups sugar
1 package of low or no sugar powdered pectin
1 cup water
Mix the sugar and the package of pectin thoroughly in a large saucepan.
Stir in the cranberry puree and add one cup of water, and mix thoroughly.
Bring the mixture up to a boil on medium high heat, stirring constantly.
When the cranberry sugar pectin mixture reaches a boil that can’t be
stirred down, boil for one minute. Remove from the heat.
Add the grapefruit juice to the hot cranberry sugar pectin mixture. Stir
for one minute until thoroughly mixed.
Pour the mixture into prepared jars or freezer containers, leaving 1/2
inch headspace.
Allow to cool and set for 24 hours at room temperature. Check for
gelling, label with a use by date and store for up to three weeks in the
refrigerator, or up to one year in the freezer.
Makes about 6 half pints
________________________________________________________________________
________________________________________________________________________
8. Bananas Foster Jam
Posted by: “KittyHawk”
Bananas Foster Jam
8 to 9 ripe but still firm bananas (about 3 cups, mashed)
1/2 cup lemon juice
2 cups white sugar
2 1/2 cups dark brown sugar
1 tsp cinnamon
1/4 cup dark rum
1/4 cup water (if needed)
Mash the bananas, using a fork or pastry blender. Add in the lemon
juice, and measure to be sure you have at least three cups.
Put the bananas into a large sauce pot. With the banana mixture on the
heat, stir in the sugars and cinnamon.
Cook over medium heat, stirring every few minutes until the bananas are
a thick puree, about 45 minutes.
After 45 minutes, stir in the dark rum, and continue cooking for at
least 15 more minutes to cook the alcohol out of the mixture.
Remove from the heat and fill prepared jars, leaving a 1/4 inch
headspace. Adjust the caps.
Process in a boilinbg water bath for 10 minutes. Adjust time according
to your altitude.
Makes 5 to 6 half pints
________________________________________________________________________
________________________________________________________________________
9. Mohito Pepper Jelly
Posted by: “KittyHawk”
Mohito Pepper Jelly
3 cups bottled limeade (like Simply Limeade or Paul Newman’s Limeade)
1/2 cup fresh mint leaves
6 fresh jalapeno peppers
1/4 cup lime juice (two fresh limes)
1 tsp fresh lime zest
1 box powdered pectin
4 cups sugar
1 1/4 cups lime vodka (unflavored vodka will also work)
Remove the stems from the fresh jalapenos, finely chop them.
Layer 1 cup limeade, mint leaves and chopped jalapenos in the bowl or
cup of an immersion blender and puree until smooth (can also use a
regular blender or food processor.)
In a large sauce pan combine puree, 2 more cups limeade, lime juice,
lime zest and powdered pectin. Bring mixture to a boil, stirring
occasionally. When the lime mixture reaches a continuous boil, stir in
sugar until dissolved. Stirring constantly, bring the mixture back to a
rolling boil. Boil hard 1 minute.
Remove from heat. When the jam pot is off the heat, stir in the vodka.
Skim any foam from the top of the jam. Ladle into prepared half pint
jars leaving a 1/4” headspace. Process in a boiling water bath for 10
minutes. Adjust time according to your altitude.
Makes about 6 half pint jars
_________________________________________________
________________________________________________________________________
10. Pear Balsamic Honey
Posted by: “KittyHawk”
Pear Balsamic Honey
3 lb Bosc pears (peeled, cored)
2 cups brown sugar
3 Tbsp balsamic vinegar
2 tsp fresh ginger root, grated
Run the peeled and cored pears through a food mill on a coarse grind (or
chop very fine.)
Measure the fruit puree. Add the balsamic vinegar, and add water if
needed so that the fruit puree measures 4 cups.
Stir the brown sugar and ginger root into the pear puree. Bring the
mixture to a boil. When the boiling puree can’t be stirred down, reduce
the heat to medium and maintain the steady boil, stirring constantly,
until the mixture thickens and sheets from the spoon. Time will vary but
this takes between 25 to 35 minutes.
Remove from the heat, skim off any foam that rises, and ladle into
prepared jars leaving a 1/4 inch headspace. Process jars in a boiling
water bath for 10 minutes. Adjust time according to your altitude.
Makes about 5 half pints
________________________________________________________________________
________________________________________________________________________
11. Cucumber Lime Jam
Posted by: “KittyHawk”
Cucumber Lime Jam
2 limes, unpeeled, cut in chunks and seeded
1/2 cup lime juice
1/4 cup cider vinegar
2 1/2 to 3 cups peeled, seeded cucumber
pinch of salt
1 package powdered pectin
4 cups sugar
Combine limes and juice with vinegar in the container of a blender.
Blend until lime is cut into smaller pieces. Add cucumber and blend
until the level in the blender measures 4 cups.
Combine cucumber mixture in a large pot with salt and pectin. Bring to a
boil and add the sugar all at once. Return to a boil and boil hard for 2
minutes. Ladle into prepared jars leaving a 1/4” headspace. Process jars
in a boiling water bath for 10 minutes. Adjust time according to your
altitude.
Makes: 6 half pints
________________________________________________________________________
________________________________________________________________________
12. Apricot Chipotle Freezer Jam
Posted by: “KittyHawk”
Apricot Chipotle Freezer Jam
2 lb apricots, pitted and quartered (about 3 cups, crushed)
1 1/4 cups white granulated sugar
1/4 cup dark brown sugar
4 Tbsp lemon juice
1/2 tsp finely shredded lemon zest
1 /2 tsp grated fresh ginger root
1 Tbsp pureed chipotle pepper (NOTE)
1 package no cook freezer jam pectin
Pit the apricots, quarter them and crush in a food mill or processor
until you have a slightly chunky puree.
Bring the crushed apricots slowly to a boil over medium heat.
While the apricots come to a boil, stir the sugars, lemon juice, lemon
zest, grated ginger and pureed chipotle pepper together.
When the apricots come to a boil that can’t be stirred down, remove from
the heat and stir them into the sugar mixture until well blended. Let
stand 10 minutes.
While the apricot and sugar mixture is standing, prepare the containers
and their lids. Wash them in hot soapy water, rinse them and dry thoroughly.
After 10 minutes, stir the no-cook freezer jam pectin into the
fruit-sugar mixture and stir until the pectin is dissolved. Stir
continuously for three minutes.
Ladle the jam into the prepared containers (suitable for freezing),
leaving about 1/2 inch headspace in each jar.
Let jam stand in containers for 30 minutes. Confirm that the jam has
set, and then cap the containers. Jam can be frozen for up to 1 year, or
refrigerate and use within 3 weeks.
Makes about 3 1/2 cups jam, enough to fill seven 4 oz jam jars
NOTE: Chipotle puree can be very spicy. You may want to stir it into the
sugar mixture 1 teaspoon at a time, or to your taste.
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Basic Spaghetti Sauce Freezer Cooking Recipe
A great spaghetti sauce for once a month cookers. Can be used for pasta
dishes and sauce.
1/2 lb bulk Italian sausage (mild or hot)
1/2 lb ground beef
1 1/2 cups finely chopped onions
1 (12 ounce) can tomato paste
3 (28 ounce) cans Italian-style tomatoes or plain crushed tomatoes in puree
2 cups water
4 teaspoons minced garlic (4 cloves)
4 bay leaves
2 tablespoons sugar
4 teaspoons dried basil
2 teaspoons dried oregano
4 tablespoons chopped fresh parsley
2 teaspoons salt
In pot, brown ground beef and sausage with onions until completely brown.
Drain fat.
Add remaining ingredients, bringing to a biul. Reduce heat, loosely cover
and simmer for two hours, making sure to stire occasionally.
Allow to
cool completely, then package in Ziplocs or plastic containers in serving
sizes.
To use: thaw in refrigerator or defrost in microwave, then heat in pan.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
Fw: GREYHOUND STORY
Posted by: “Debbie”
JASMINE
In 2003, police in Warwickshire , England , opened a garden shed and found a whimpering, cowering dog.. It had been locked in the shed and abandoned. It was dirty and malnourished, and had clearly been abused.
In an act of kindness, the police took the dog, which was a Greyhound female, to the nearby Nuneaton Warwickshire Wildlife Sanctuary, run by a man named Geoff Grewcock and known as a willing haven for Animals abandoned, orphaned or otherwise in need.
Geoff and the other sanctuary staff went to work with two aims to restore the dog to full health, and to win her trust. It took several weeks, but eventually both goals were achieved.
They named her Jasmine, and they started to think about finding her an adoptive home.
But Jasmine had other ideas. No-one remembers now how it began, but she started welcoming all Animal arrivals at the sanctuary. It wouldn’t matter if it was a puppy, a fox cub, a rabbit or, any other lost or hurting Animal, Jasmine would peer into the box or cage and, where possible, deliver a welcoming lick.
Geoff relates one of the early incidents. “We had two puppies that had been abandoned by a nearby railway line. One was a Lakeland Terrier cross and another was a Jack Russell Doberman cross. They were tiny when they arrived at the centre and Jasmine approached them and grabbed one by the scruff of the neck in her mouth and put him on the settee. Then she fetched the other one and sat down with them, cuddling them.”
“But she is like that with all of our animals, even the rabbits. She takes all the stress out of them and it helps them to not only feel close to her but to settle into their new surroundings.
“She has done the same with the fox and badger cubs, she licks the rabbits and guinea pigs and even lets the birds perch on the bridge of her nose.”
Jasmine, the timid, abused, deserted waif, became the animal sanctuary’s resident surrogate mother, a role for which she might have been born. The list of orphaned and abandoned youngsters she has cared for comprises five fox cubs, four badger cubs, 15 chicks, eight guinea pigs, two stray puppies and 15 rabbits.
And one roe deer fawn. Tiny Bramble, 11 weeks old, was found semi-conscious in a field. Upon arrival at the sanctuary, Jasmine cuddled up to her to keep her warm, and then went into the full foster mum role. Jasmine the greyhound showers Bramble the Roe deer with affection and makes sure nothing is matted.
“They are inseparable,” says Geoff “Bramble walks between her legs and they keep kissing each other. They walk together round the sanctuary.
It’s a real treat to see them.”
Jasmine will continue to care for Bramble until she is old enough to be returned to woodland life.. When that happens, Jasmine will not be lonely. She will be too busy showering love and affection on the next Orphan or victim of abuse.
Fw: GREYHOUND STORY
Posted by: “Debbie” dbshelly@ptd.net dnbshelly
Date: Fri Jan 15, 2010 9:07 pm ((PST))
JASMINE
In 2003, police in Warwickshire , England , opened a garden shed and found a whimpering, cowering dog.. It had been locked in the shed and abandoned. It was dirty and malnourished, and had clearly been abused.
In an act of kindness, the police took the dog, which was a Greyhound female, to the nearby Nuneaton Warwickshire Wildlife Sanctuary, run by a man named Geoff Grewcock and known as a willing haven for Animals abandoned, orphaned or otherwise in need.
Geoff and the other sanctuary staff went to work with two aims to restore the dog to full health, and to win her trust. It took several weeks, but eventually both goals were achieved.
They named her Jasmine, and they started to think about finding her an adoptive home.
But Jasmine had other ideas. No-one remembers now how it began, but she started welcoming all Animal arrivals at the sanctuary. It wouldn’t matter if it was a puppy, a fox cub, a rabbit or, any other lost or hurting Animal, Jasmine would peer into the box or cage and, where possible, deliver a welcoming lick.
Geoff relates one of the early incidents. “We had two puppies that had been abandoned by a nearby railway line. One was a Lakeland Terrier cross and another was a Jack Russell Doberman cross. They were tiny when they arrived at the centre and Jasmine approached them and grabbed one by the scruff of the neck in her mouth and put him on the settee. Then she fetched the other one and sat down with them, cuddling them.”
“But she is like that with all of our animals, even the rabbits. She takes all the stress out of them and it helps them to not only feel close to her but to settle into their new surroundings.
“She has done the same with the fox and badger cubs, she licks the rabbits and guinea pigs and even lets the birds perch on the bridge of her nose.”
Jasmine, the timid, abused, deserted waif, became the animal sanctuary’s resident surrogate mother, a role for which she might have been born. The list of orphaned and abandoned youngsters she has cared for comprises five fox cubs, four badger cubs, 15 chicks, eight guinea pigs, two stray puppies and 15 rabbits.
And one roe deer fawn. Tiny Bramble, 11 weeks old, was found semi-conscious in a field. Upon arrival at the sanctuary, Jasmine cuddled up to her to keep her warm, and then went into the full foster mum role. Jasmine the greyhound showers Bramble the Roe deer with affection and makes sure nothing is matted.
“They are inseparable,” says Geoff “Bramble walks between her legs and they keep kissing each other. They walk together round the sanctuary.
It’s a real treat to see them.”
Jasmine will continue to care for Bramble until she is old enough to be returned to woodland life.. When that happens, Jasmine will not be lonely. She will be too busy showering love and affection on the next Orphan or victim of abuse.
From left, Toby, a stray Lakeland dog; Bramble, orphaned Roe deer; Buster, a stray Jack Russell; a dumped rabbit; Sky, an injured barn owl; and Jasmine with a Mothers heart doing best what a caring Mother would do.... Such is the order of God’s Creation
From left, Toby, a stray Lakeland dog; Bramble, orphaned Roe deer; Buster, a stray Jack Russell; a dumped rabbit; Sky, an injured barn owl; and Jasmine with a Mothers heart doing best what a caring Mother would do.... Such is the order of God’s Creation
To visit your group on the web, go to:
http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/
[There is not an article link for this one, but it is enjoyable on its own....granny]
LOL, Google knows all:
http://www.google.com/search?cf=all&hl=en&q=JASMINE+Greyhound+dog
#
snopes.com: Jasmine the Greyhound
Apr 3, 2009 ... Photographs show Jasmine, a greyhound who cares for other ... In an act of kindness, the police took the dog, which was a Greyhound female, ...
www.snopes.com/photos/animals/jasmine.asp - Similar
#
Jasmine, the Mother Theresa Greyhound - Great Pet Net — Great Pet ...
Jasmine is truly a wonderful mom. She is the perfect example of the personality of Greyhounds. Perhaps there is a reason why dog spelled backwards is God. ...
greatpetnet.com/630/jasmine-the-mother-theresa-greyhound/ - Cached - Similar
#
In Love of Animals: Jasmine The Greyhound Becomes Surrogate Dog ...
Jan 23, 2009 ... It is amazing, particularly as she is a greyhound and they are quite aggressive”. amazing animal news of jasmine the surrogate dog mother ...
newsanimals.blogspot.com/.../jasmine-greyhound-becomes-surrogate-dog.html - Cached - Similar
Mighty Bargain Hunter
Personal finance, commentary, and spending less the easy way
http://www.mightybargainhunter.com/2008/11/18/link-roundup-quilt-patterns-edition/
Many ideas/thoughts on saving money, this page is one of links to many others articles.
granny
> The green light bulbs contain the highly ungreen mercury.
I find that type of post, which only uses one factor,
of a far more complicated issue, in order to distort
the truth and mislead those who do not understand
the full picture, to be very damaging, and actually
“uneducating”. It is misleading and harmful to a
general understanding of the whole truth.
Yes, as an isolated fact, CF bulbs do contain
mercury. But, they do “CONTAIN” it. Contained
mercury has never been the problem. On the other
hand, using incandescent bulbs instead of CF bulbs
“RELEASES” four to five times as much mercury,
into the environment. So, the part about CF bulbs
containing “ungreen mercury” is just slanted spin,
to get you to do something that is far worse for
the environment. Why the poster wants you
to do something that releases more mercury,
I do not claim to understand...
Here is the rest of the story.........
Compact fluorescent bulbs can be easily recycled
at any Home Depot, and also at (IIRC) Lowe’s and
WalMart. Most municipal recycling programs are also
beginning to recycle them. When recycled, CF bulbs
put no mercury into the environment. However, there
is a lot of mercury that is put into the environment by
coal fired electric generation plants. If your electricity
is average, then about half of it comes from coal fired
plants. And, if you use standard incandescent bulbs,
instead of compact fluorescents, then you will use four
to five times as much electricity, thereby putting four
to five times as much mercury, into the environment,
as when you do the same lighting with CF bulbs. It is
simple. CF bulbs reduce the amount of mercury that
is released into the environment, by using light bulbs,
compared to using the old incandescent bulbs. If you
happen to break a CF bulb, that will set your mercury
reduction effort back by a little bit. But, in general,
it is the environmentally healthy thing to do, to use
CF bulbs, and then to recycle them.
-Laren Corie-
Natural Solar Building Design Since 1975
www.ThermalAttic.com
Read my Solar house design articles in:
-Energy Self-Sufficiency Newsletter-
www.rebelwolf.com/essn.html
Home base-LittleHouses YahooGroup
http://groups.yahoo.com/group/LittleHouses/
Founder-WoodGas - Power from wood
http://groups.yahoo.com/group/WoodGas
Founder-RefrigeratorAlternatives YahooGroup
http://groups.yahoo.com/group/RefrigeratorAlternatives
To visit your group on the web, go to:
http://groups.yahoo.com/group/simplyoffgrid/
http://www.facebook.com/album.php?aid=143583&id=93535462627
USS Carl Vinson (CVN 70)’s Photos - Haiti Relief - Day 2
Back to USS Carl Vinson (CVN 70)
Agriculture, animal science classes gain a foothold in urban schools
ST. LOUIS - Kara Dalton is attempting to control chaos. It’s Monday at the teacher’s
pre-veterinary science class at Gateway Institute of Technology high school, and
that means baths for the dogs, cats, bunnies, mice, hamsters, guinea pigs and one
elusive ferret named Riley.
On one side of the room, three students are grooming a terrier named Shadow. In
the walk-in shower room for larger animals, two students hose down a black Labrador
retriever. Other students are attempting to corral and bathe a large black cat.
Fluffy the bunny has his cage cleaned and his toenails trimmed.
UN job posting - Urban Agriculture Expert, Monrovia, Liberia
CARE is seeking an Urban Agriculture Expert for a proposed, USAID - funded, large-scale,
multi-year Food and Enterprise Development Program to be based in Monrovia, Liberia.
The Food and Enterprise Development (FED) Program will be implemented to achieve
the following objectives:
1.) increase agricultural productivity and profitability;
2.) stimulate private enterprise growth and investment; and 3.) build local technical
and managerial human resources to sustain and expand accomplishments achieved under
objectives one and two.
Brownfields and Urban Agriculture - Assessing The Challenges (Part 1)
This post is a continuation of a theme I first began exploring in two previous posts,
“The Chicken That Laid Leaden Eggs, and Other Horror Stories,” and “Brownfield Remediation
For Urban Homesteaders.” What I discussed in those earlier posts was the problem
of soil pollution in urban environments, and the impact of that pollution on efforts
to practice safe and sustainable urban farming and urban food gardening.
Little City Gardens - cherry tomato-sized urban farm in San Francisco
Brooke Budner and Caitlyn Galloway are the guerrilla green thumbs behind Little
City Gardens, a cherry tomato-sized urban farm in the Mission. Simultaneously a
small salad mix business, a hub of food/community positivity, and what the farmers
themselves call “a working model of food production in [the city],” Little City
Gardens hooks up Bar Tartine and several local caterers with greens (delivered,
quite awesomely, on foot and by bike), offers tours, conducts workshops, and generally
keeps it as real as water, soil, sun, and fat, writhing earthworms.
New Roots Community Farm - 80 immigrant and refugee urban farmers in San Diego
Bob Ou, left, 43, a refugee from Cambodia, and Bilali Muya, a Somalian refugee who
doesn’t know his age, share a laugh at the New Roots Community Farm in the City
Heights neighborhood of San Diego. The two farmers have become leaders in the community,
demonstrating how to bridge cultural differences and develop friendships.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Complete stories here:
City Farmer News [http://rs6.net/tn.jsp?et=1102946979907&s=1304&e=001aeZOyp-qOAZCui2cgxvv-4QsYZKPJeWTbEJ2evG3fnFCwlR95hRQktRZMkpNzEF8c5FNSc8MRaICMLI4YRlFayW8x18q5bmPND_e5b5RVLdF686E8swiRQ==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
32 Years! 1978-2010
http://beanerywriters.wordpress.com/2010/01/18/river-song-part-1/#more-876
[snipped]
When friends stop by Joan Patterson’s weathered farmhouse in late summer or early autumn, more than likely she’ll be in her garden, puttering with her perennials or picking vegetables or resting in her favorite spot: a shadowy bower at the end of a winding path.
For Joan, this dome-shaped shelter, formed from bowed saplings and cloaked in spiraling bean plants and morning glories, is the center of her miniature Eden.
[It sounds beautiful, even if it did happen in a fiction plot..granny]
Homemade Vegan Hoisin Sauce
4 Tbsp soy sauce
2 Tbsp peanut butter
1 Tbsp molasses, or honey
2 garlic cloves, chopped
2 tsp sesame oil
1 tsp hot sauce, or Thai red chili paste, or Tabasco
1/8 tsp black pepper
Mix well and store in glass bottle or jar in the refrigerator.
Makes 1/2 cup (8 one-tablespoon servings).
Per Serving (excluding unknown items): 47 Calories; 3g Fat (58.5%
calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 550mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
http://future-forward.blogspot.com/2010/01/local-sustainable-agriculture.html
Future Forward
Building A Sustainable High Tech Civilization
Local Sustainable Agriculture
| Saturday, January 16, 2010
Most of the food that citizens of Western nations eat is trucked or flown in from all over the world. For many people, the piece of fruit that they will eat today is much more a world-traveler than they are. In my local grocery stores (I’m in NC, USA) there are fresh fruits and vegetables, as well as frozen and canned goods, from places as far away as Chile, Peru, Argentina and the Philippines.
But what if you suddenly couldn’t import your community’s food from all over the globe? Could your community survive on only the food produced locally? The fact is there are many reasons why you may not be able to import large quantities of food in the future - everything from peak oil and sky-rocketing energy prices to worldwide crop failures and food shortages caused by disease, drought or war.
Future disruptions in the food distribution system may be mild or severe, short- or long-term. Real food security depends on a community’s and region’s ability to provide for itself.
Communities should encourage people to produce a portion of their own food. This can be done by reviving the Victory Gardens idea of the first two world wars (see my Modern Victory Movement). Communities should also promote local sustainable agriculture.
Ways to Encourage Local Food Production
1. Promote the idea of Victory Gardens (both private and community-based) and food co-ops.
2. Provide training courses in gardening and permaculture through local community colleges and agricultural extension offices.
3. Remove unnecessary restrictions on people growing their own food (maintaining needed restrictions to promote health & safety and prevent animal cruelty).
4. Remove unnecessary restrictions on local farmers selling their crops to local markets (often put in place due to lobbying by big agri-business).
5. Require that government food services (such as school lunch programs) spend an increasing portion of their budgets on locally produced food whenever possible.
6. Encourage the formation of farmers markets.
7. Local relief agencies should provide vouchers or special debit cards for use at local farmers markets as part of their assistance programs.
8. Promote the health, economic and environmental benefits of low-meat diets (educational programs only - what people eat should be their choice).
9. Public tree-planting programs should include fruit and nut trees.
10. Support programs to capture organic waste (food scraps, animal & human manure, leaves & other yard waste, agricultural waste) for composting to improve soils.