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Pot Luck

by: JayinPhiladelphia

Sun Dec 25, 2011 at 19:00:00 PM PST


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Pot Luck | 112 comments
Merry Christmas everyone! (4.00 / 2)
I've found out that making beer makes much more than beer for the home brewer.

Wort is great for bread making. You can use spent grains in your bread. The horses like spent grains, and the turkeys, chickens and guinea fowl will fight over the spent grains. Plus you get beer from fermenting the wort, and the wort is great for drinking before it's fermented.

In additional to all of that, if you use wheat to make beer from, you get the bran when you make your grist....

So, from each little wheat and barley seed, you get - bran for baking (bread and muffins, etc), barley water (good for drinking on it's own), beer, spent grains (animal feed or addition to bread).

Grains really are the foundation of our food system.

Normal people scare me.... But not as much as I scare them.


Just saw this, but also want to add (4.00 / 2)
that the spent brewing grains are an excellent medium for growing edible fungi like the oyster mushroom.


[ Parent ]
Wow, hadn't thought of that! (4.00 / 2)
My CSA members would go nuts if I could provide them with oyster mushrooms. And being as how I'm eliminating my layer flock, I won't have a dependable feed venue for the spent grains. Gizmo's finally figured out that the grains are safe to eat and he even likes them now, but because they're so high in protein, I can't give him too much.

Normal people scare me.... But not as much as I scare them.

[ Parent ]
I got busy today (4.00 / 2)
Sometimes it happens in layers.

Get it? I got busy, photos that are too busy. Ha, I crack myself up.  


Heh. (4.00 / 2)
I like the ghostly-ish image of the guy on the sidewalk, reflected in the window in the lower left corner of the third picture.  With the lighted area between the van and the telephone pole, it looks like he's walking back through the door into his other dimension or something.  Yeah, so maybe I'm in a weird mood tonight. ;)

Same thing in the first one, bottom right hand corner, with the people who all look like they're wearing glowing necklaces or have glowing blue and green eyes and shit...


[ Parent ]
What a pleasure it is to see someone interact with some of my photos (4.00 / 2)
By the way the reflections in the bottom photos are the park outside the Plaza Hotel and Central Park beyond.

Here's three from Christmas Day without my messing around.

The top is Tiffany's window version of the Gothic Bridge in Central Park and the bottom is the Central Park carousel.

The middle is Bergdorf's which hard to explain. You should see Lady Gaga's Workshop at Barney's.

Merry Christmas.


[ Parent ]
Huh! (4.00 / 2)
LA's going back to burgers and pizza in the school lunches.

L.A. schools' healthful lunch menu panned by students

For all that I'd like to see kids in schools eating healthier, excuse me, but what's the point in paying more money for food that gets thrown away more often?

I'm wondering if we shouldn't just dump the whole school lunch program completely. I hate to see us wasting so much money on food that's just going to go in the garbage anyway, and I damn sure don't want my money spent to feed kids crap and firmly wedge fast food brands in the food culture of grade school and highshool students. If parents want to raise their kids up on that kind of crap they can bloody well do it on their dime and not mine.

Normal people scare me.... But not as much as I scare them.


I hate to see the waste too (4.00 / 2)
but we all know what a diet of fast crappy foods means.


[ Parent ]
So, as I see things playing out (4.00 / 2)
we are faced with two choices as far as the school meal program goes, at least the lunch part of it. We can present kids with good quality food that's nutritious and just go ahead and watch as they throw it in the garbage. Or we can feed them the type of industrial crap that we were feeding them before the healthy school food movement started.

Personally, if kids are going to eat hamburgers and pizza, I'd rather not fund it. If kids are going to eat that kind of fare, then let their parents pay for it 100% And I'm not about to support throwing money in a garbage can. If we're going to throw money away, then let's just give it to the farms direct and let them sell their produce to someone who will eat it. At least the school districts will save money on the tipping fees at the dump.

And that's yet another irony. The better quality food often times costs more to buy in the first place and then it creates so much waste because the kids just throw it out that it costs more to dispose of it as well.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
School cafeteria design... (4.00 / 1)
The scene is probably familiar to you. Lengthy queues for food. Long tables and benches. Clinical lighting and white walls. As some schools have proven, it doesn't take much to make this slightly more pleasant.

Introduce a system of staggered queuing. Put something up on the walls. Turn on some music. Have round tables with proper chairs. I saw this in place recently at a school and was impressed by how much more convivial it made the atmosphere.

Sounds like my old cafeterias.  Haven't been in one in a long time, myself though.  When my daughter was in first or second grade, I think.  Eight years ago or so.  

I didn't watch any of that Jamie Oliver show, as I don't generally watch much teevee outside of college football or Breaking Bad these days.  Didn't he cover that, though?  Sometimes a nice mural on the wall and some flowers or something here or there are all you really need.  Some colors beyond yellow and gray, perhaps.  The environment may be having as much of an effect as anything else...

And maybe we should call them 'canteens' on this side of the pond, too.  Because that's a cool word.  ;)


[ Parent ]
English murder (4.00 / 1)
Teenager stabbed to death on Oxford Street during sales

He became the 15th young person to be killed on London's streets this year.

15th this year in a city the size of London? Wow. I, living in Baltimore, thought that was amazing, so I did a little research.

I don't know what "young person" means in the vocabulary of The Telegraph, but let's assume it is a euphemism for "teenager." In the entire period from the beginning of 2005 to December 2 2011, 131 teenagers were murdered in London, England. I'm sure at least that many teenagers were murdered in Baltimore - just in the city limits, not in metro Baltimore - in that period, probably many more, and Baltimore is podunk compared to London.

642 people of all ages were murdered in the ENTIRETY OF ENGLAND AND WALES in financial year 2010-2011 (April 2010-March 2011). 426 people were murdered in Maryland in calendar year 2010, the fewest since 1986, with the lowest rate ever reported. Again, Maryland is tiny compared to England + Wales.


I wonder what the capture/conviction rate on perpertrators is (4.00 / 2)
in London, given that it's the most heavily surveiled city on the planet.

Normal people scare me.... But not as much as I scare them.

[ Parent ]
Oy (4.00 / 2)
I see that my spelling is up to my usual high standards.... Where's spell check when ya need it?

Normal people scare me.... But not as much as I scare them.

[ Parent ]
Don't worry about it... (4.00 / 1)
We don't give out prizes for spelling, anyway.

;)


[ Parent ]
Taxi Cabs and Hot Dogs (4.00 / 2)


Hopped some wort last night (4.00 / 2)
I used Cascade and Willamette hops. All of a sudden the sweet wort smells more like beer.

I also made some risotto using unhopped wheat and barley wort (the same wort I've been using for bread making) as the only liquid. That was some of the best rice I've ever had. It had the sweet nutty flavor of the malted wheat. Had that with some lamb and onion soup last night for dinner.

I become a bigger and bigger fan of home brewing every day.

Normal people scare me.... But not as much as I scare them.


Found a new thing to do (4.00 / 3)
Online university courses. I'm enrolled in a sustainable agriculture course. It's online, self paced and free. I had no idea these courses existed until a friend of mine posted about a new program that MIT is starting (it'll be in addition to the online free courses they already offer).

Extension Campus

Normal people scare me.... But not as much as I scare them.


Wishing all a great 2012 (4.00 / 2)
Just a short note to say thanks to all the 'locals' here who make such a huge contribution every single day.

Happy New Year to all


Not the kind of news ... (4.00 / 2)
you want to open the new year with...

Unusual Mortality Event Declared:

-National Oceanic and Atmospheric Administration declared the recent deaths of ringed seals in [...] Alaska an unusual mortality event
-Since midJuly, more than 60 dead and 75 diseased seals, most of them ringed seals, have been reported in Alaska
-Reports continuing to come in
-U.S. Fish and Wildlife Service also identified diseased and dead walruses
-A decision by the Service on making an an unusual mortality declaration for Pacific walrus in Alaska is pending
-Tests indicate a virus is not the cause
-Walruses and ringed seals in Russia, and ringed seals in Canada, have reportedly suffered similar symptoms
-While it is not clear if the disease events are related, the timing and location of the disease suggests the possibility of transmission between the populations, or shared exposure to an environmental cause



"If a man is as wise as a serpent, he can afford to be as harmless as a dove" Cheyenne

These things happen. (4.00 / 3)
A couple years ago there was a huge seagul die off around one of the great lakes (I forget which one it was). No one could figure out what happened until they started testing the birds and found that they all died of botulism. Turns out the little fish the birds were eating were carrying botulinum bacteria. The bacteria didn't kill the fish, didn't even make the fish sick. But it sure killed the birds.

Then there was the gread duck kill a few years ago (I think that one was in Idaho). People thought at first that it might have been a high pathogenicity strian of avian influenza. Turns out it was aspergillus, a fungus common in moldy corn. It was suspected that the flock had been foraging in a corn field and ingested the fungus there. But without testing, it would have been a mysterious die off.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
Boo! (4.00 / 1)
Anyone still around here?

(blowing cobwebs off...)

Have a safe, healthy and happy New Year everyone!


I am ..but its been quiet (4.00 / 2)
What are you doing New Years Eve? I was having a dinner party but everyone is sick except 1 friend :(

I'll probably be asleep, heh... (4.00 / 1)
Old man, and all.

;)

Nah, but nothing special.  If I'm still up, maybe I'll head to the bar across the street for a beer around 11:45 or so.  Nothing special planned, though.

Sorry to hear everyone's sick!


[ Parent ]
Ful for lunch... (4.00 / 1)
I have to make this at home more often.  New Iraqi food cart just up the street a bit, I like this place.   Been here three times now.  I've had the lamb shawarma, the baba ghanoush, the hummus and the eggplant marga.  Next time I'm up there, probably in a couple weeks, I'll try the mahshi.

I want to try this Syrian ful recipe at home soon.


Syrian favas (4.00 / 2)
are smaller than the favas we usually see here. I have yet to find them here and my sister brings them in a can from NYC.  

I'm gonna check out... (4.00 / 1)
...a few international groceries here eventually and see what I can find.  Barbur World Foods and a small Lebanese grocery it owns here on the East Side, International Food Supply.

The former is a trip and a half all the way across the city, probably 70 minutes or so by bus one way, but the latter I can check first as it's only about 75 blocks from me.  Probably 25 or 30 minutes or so by bus, including waiting time at the connection.  Or a nice ~4 mile walk when it dries up here again.

Would be nice to find one of those tins just so I could get a feel for how it should end up.


[ Parent ]
Two day Twilight Zone marathon... (4.00 / 2)
...for the win!

:-D

Anyway, The Brain Center at Whipple's is on now.  Originally aired almost 48 years ago.  The only thing it got wrong was the owner eventually being forced out, eh?  Go figure, a Twilight Zone episode has a happier ending than the real world we ended up with...


LOL Sign of the times (4.00 / 2)
when you said Twilight, I thought of the movie series, not the TV series with Rod Serling....

Normal people scare me.... But not as much as I scare them.

[ Parent ]
Heh. (4.00 / 2)
I'm too old for these kids and their zombie stuff, anyway...

;-P


[ Parent ]
Lol... (4.00 / 2)
Oh, I just looked.  I guess Twilight's apparently werewolves and vampires, rather than zombies.

Same thing though, I guess, right?

;)


[ Parent ]
Yea but you like sports, don't you? (4.00 / 2)


[ Parent ]
Jan Perry... (4.00 / 1)
LOS ANGELES -- "I've always been a seeker," Councilwoman Jan Perry told the Forward during a recent interview over dinner.

The African American politician was responding to a question about her conversion 30 years ago to Judaism. But her comment could also have applied to why she was running for mayor of America's second-largest city.

[...]

If Jan Perry wins L.A's mayoral election in 2013, the 56-year-old, three-term City Council member will make history as the city's first woman mayor. A victory would also make Perry L.A's first Jewish mayor.

The fact that Perry - who has been endorsed by Rep. Maxine Waters, former police commissioner Bernard Parks and former congresswoman Yvonne Burke, among others - is also African American may seem an unusual twist. But in the transracial, transcultural mix that is today's Los Angeles, it actually places Perry solidly within the norm of Democratic mayoral hopefuls heading for primary balloting in June.



Latte art... (4.00 / 1)
...from OPB.

I have still never had anything beyond just regular coffee, myself...


a thing about espresso... (4.00 / 1)
It can be really, REALLY bad. Billy knows what he's doing, though, and the people in his shops undoubtedly do too.

Drop by one of Portland's excellent coffee bars and try a macchiato for kicks. If you're there at a slow time, maybe you'll see a heart in your cup.


[ Parent ]
the face of Judaism (4.00 / 2)
ain't what it used to be. And I mean that in a good way :)!!!!

Judaism (4.00 / 1)
What is the occasion for your comment? Or is it just a general observation?

[ Parent ]
My mention above... (4.00 / 1)
...of Jan Perry, I believe was the occasion.

A friend of mine, earlier this week, actually noted -

fizziks said...

My Grandparents used to get The Jewish News in Detroit. I still remember one cover story that said "Judiasm Is Color Blind" and showed a picture of a black woman undergoing conversion. This in one of the most segregated metro areas in the country.

January 2, 2012 1:02 PM

He's my age, so this would have been in the 80's.  Around the same time as Councilwoman Perry.

But thanks for bringing that up, count.  Since coming out of the Southern Levant thousands of years ago, the face of the Jewish people has always been of all shades; Mizrahim, Sephardim, Ashkenazim, along with Indian Jews, Chinese Jews, Ethiopian Jews, Bukharan Jews, etc etc etc...


[ Parent ]
That's why I have issues with people who talk about Jews (4.00 / 2)
like they're a race. It's not, it's a religeon. Just like Islam, Christianity, etc.

Normal people scare me.... But not as much as I scare them.

[ Parent ]
Not quite right. (4.00 / 1)
Jews are a people and a religion.

Everyone who practices Judaism is a Jew, but not everyone who is a Jew practices Judaism.

Judaism is the religion of the Jewish people, but not all Jews practice Judaism.

Judaism is the religion, Jews are the people.

Lee, for instance, is a 100% halachically Jewish woman who does not practice Judaism, if I'm correct.

Jill too, for that matter.

There are also atheist and agnostic Jews who practice no religion; there are people like the late Chris Hitchens who are halachically Jewish yet who do not know same until late in life if even then, due to the special historic circumstances at play there, even if they grew up practicing other religions or none at all; there are people like me who have Jewish ethnicity through our paternal side (in my case, my father's father), etc etc...

You are correct in that Jewish is not a "race," per se, but it is indeed an ethnicity and a nationality into which one is born.  Jews are, in fact, the longest continually documented peoples in the history of the world.

For further verification, all you have to do is ask the 'people' (and I use that term loosely) throughout history who have wanted to kill Jews, throughout the many purges, expulsions, massacres, etc etc dating back to prehistoric times, why they wouldn't let them live or remain in any given country if they were only to convert to Islam or Christianity or whatever else?

The answer is as I've stated above.  Jews are a people.  That's pretty much the only thing that I and, say, a racist genocidal terrorist organization like Hamas, can agree on.


[ Parent ]
Let's hear it for... (4.00 / 1)
Sammy Davis Jr.

Apparently Jews used to constitute at least a tribe or an extended clan, if not a race. Jews believed that nobody could be Jewish except descendants of Abraham, however strictly or loosely that might have been defined. Then Jesus, in one of his arguments with Pharisees, Nicodemus in this case, asserted that the Kingdom of God could become accessible to any person through conversion. Perhaps "thousands of years ago" might be limited to two thousand years or less.

Speaking of Jesus and conversion, lately I've been thinking about hard-shell born-again Christians. As pridefully, arrogantly, and stiff-neckedly as they are about their claims to be Christian, I do not see Christ in them or their actions.


[ Parent ]
Not exactly... (4.00 / 1)
Someone who is much more well-versed in history than I am could surely cite sources, but the Jewish people date back to well over 2,000 years ago, to the days of the land of Canaan and the historical Kingdom of Israel and Judah.  The Hebrew language itself dates back to over 3,000 years ago, to 10th Century BCE and probably much further back than that.

The historical Jesus, over two thousand years ago, was a Jew himself, remember...


[ Parent ]
2000 years (4.00 / 1)
The 2000 year remark was about the time during which Judaism has been open to all comers.

[ Parent ]
Oh, gotcha. (4.00 / 1)
I don't lerns to good at nite.

;-P


[ Parent ]
So how exactly are the converted ones classified? (4.00 / 2)
Are they Jews? Jewish by practice and not blood? That's where I'm confused. If the term Jew denotes an ethnicity, and you need to be born into it, then what does that make people who convert to the religeon aspect of the ethnicity but weren't born to it? After all, taking up the ways doesn't convert one's blood.

Not trying to pick a fight, just trying to understand. I've never had a good understanding of the importance of heritage, and I'm curious about it.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
People who convert to Judaism become Jews with (4.00 / 2)
that conversion. That is one way that one becomes a Jew. The other way is to be born a Jew. Judaism is matriarchal. So, if your mother is a Jew, so are you whether you practice the religion of Judaism or not. That is one of the reasons non-Jewish women who married Jewish men were encouraged to convert to Judaism. The mother needs to be a Jew for the children to be Jews.

It is an ethnic and a cultural and a religious identity. A similar thing plays out in my family. We are Irish Catholic. My cousins and my sisters and I were raised Irish Catholic. Even though most of us are not practicing Catholics, being Irish Catholic, not just Irish and not just Catholic, but both, is our cultural identity. It defined our traditions and how we were in the world and our idiosyncrasies.


[ Parent ]
Exactly, BUT just to confuse Joanne further... (4.00 / 1)
...I'd be remiss if I failed to mention the Karaites.

;-P


[ Parent ]
Your explanation reminds me of how people call me (4.00 / 2)
because my dad's family was from Italy, even though he was the only member born in the USA, he's called Italian, and, because I'm his daughter, I'm called Italian, even though I don't think of myself as Italian, I don't speak Italian, I've never been to Italy, and I was born in a different country all the way on the other side of the planet.

It makes absolutely no sense. Even if you were to classify people by their genetics like you do livestock, at best I would be 1/2 Italian, and them part German, Irish, and probably a few other european countries thrown in there for good measure.

I think this whole heritage thing is what will keep people from getting away from racism, concentrating on ethnicity, etc.

If people really want to be color blind and to treat all of their fellow humans equally with dignity and respect, they need to drop the whole heritage and classification scheme. Until humans are able to do that, y'all might as well accept that people will be classified by race, ethnicity, religeon, culture, etc.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
Melting pot... (4.00 / 1)
...is the reason we tend to do that to such an extreme here, I think.  Whatever you self-identify as should carry the most weight in the end.

And that reminds me of a funny story.  The only time I've ever traveled outside the US was a brief Canadian vacation (Montreal and Toronto) as a kid sometime around 1987 or so I'd say it was, and my dad, when asked a few times what his first language was, would always insist it was American.  Not English.  "English?"  "No.  American!"  Heh.  Interesting fella...


[ Parent ]
I don't see Christ in them either (4.00 / 2)
or the extreme right Jews either.


[ Parent ]
Extremists of all stripes. (4.00 / 1)
I don't necessarily think it's much of a right-wing or left-wing thing in those cases.  Extremism in all of its forms generally sucks.

[ Parent ]
Jan Perry (4.00 / 2)
a Black Woman who converted to Judaism.

[ Parent ]
Finished off the last of my first batch of beer lastnight (4.00 / 2)
I've got my first batch of home malted barley ready to mill and I'll malt it with some more of the red wheat I malted a while ago.

The first batch of beer turned out pretty good. I've been using it for cooking with as well as drinking. Works good both ways.

I'll be interesting how this next batch comes out being as how it's going to be 100% of my home malted grains. The last batch was with Pilsner malt from the Steinbart's.

Normal people scare me.... But not as much as I scare them.


I'm lovin' this whole beer making adventure (4.00 / 2)
I'm drinking my second batch of beer. This time I made a party-gyle, which is a technique that calls for multiple mashing of the grains. The first mash makes for the highest specific gravity wort, the second lower and the third the lowest. Makes sense as you're pulling sugars out of the grain with each run, and the most are puled out in the first run.

What I'm drinking right now is from the second run (I only did two) and it's got to be low alcohol as it's only been fermenting for 19 hours. It's nice and fizzy, tastes like a light heffeweisen and it's very smooth. Just what I like to drink.

And, I have the spent grains for the birds, which they love.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
One of the new CSA members is an avid and long time home brewer (4.00 / 2)
I'm offering hops in the CSA basket to anyone who'd like them.

Normal people scare me.... But not as much as I scare them.

[ Parent ]
Tropical Portland... (4.00 / 1)
Hey Jo, youze getting any rain down there?  Sun's back out again today and it looks like it will be at least eight of the next ten days as well.  Weird.  Especially when considered on top of last month...

I'm working this warm weather for all it's worth! (4.00 / 2)
I've got beet seedlings in the ground, I planted a new tunnel to snow peas, calcots and staged more beet seedlings to place tomorrow along with the trays of carrot seedlings that will be placed tomorrow. And I still have around 10 trays of lettuce to transplant.

I'm hoping for the cold to hold off for that 10 days or so. I need to get another 5 tunnels cleared out, prepped and planted. Plus I need to get a couple more set up.

I've got 9 new CSA shares to start filling come March and I need to get crops in the ground in those tunnels.

Lots and lots of really exciting things going on around here as far as the crops go.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
Joanne, what is the name of the place, I think it's in Sellwood, (4.00 / 2)
where you sell your vegetables? IIRC, it is a coop. I've looked for the info here, you've talked about it before, but I can't find the thread with the name.

Thank you.


[ Parent ]
Here it is - (4.00 / 2)
Know Thy Food

We listed 10 CSA shares during the week. They had 9 of 10 sold in around 24 hours. I'm offering several CSA share types this year. All are prepaid, although KTF will be holding the money in escrow and releasing it to me as the shares are delivered. This assures the members that they won't get screwed. KTF has had people come in claiming to be CSA farms, take the money, and then just skate. And it's nice for me because it gives me a steady, even stream of money coming in. Important because I'm probably going to have to apply for some kind of financing to buy the property I'm living on. And a steady, dependable income stream is better than one with big peaks and valleys.

Anyway, the shares are as follows - 12 week, 24 week, 36 week, and 52 week. The default share is the 12 week one, and current active CSA members can re-up at the end of that on an opt in basis (if you don't tell me that your going to continue with another 12 weeks, you'll automatically be dropped from the program at the end of your term). They can also extend their term at any time for as many 12 week increments as they want.

The shares are all you can eat, and incude access to all of the farm's nursery production. They also include custom growing, so if a member wants to put up tomatoes or pickles, I'll grow extra for them as long as they're going to be active members for the full production cycle for the crop (i.e. from seed starting time until the end of the harvest).

Standard shares come with 6 Cornish X chickens grown to the member's weight specs. Usually that'll be 3-10 lbs. But I can slaughter them at Cornish Game Hen Size - 22 oz. give or take - and 2 of those count as one larger bird. People who are going to be in the program for 6 months or more begining in March can swap out chickens for turkey, duck or goose.

And that's the regular shares. I'm offering a premium annual share this year for $2,900 that includes all of the above, plus 1/4 beef (4-6 week dry aged if that's what you want), 1/2 pig, 1/2 lamb. If the member likes, he/she can swap out 1/2 of a veal calf for the beef or pork.

I'm going with 10 shares right now, but I'll probably be increasing that to 20 or 25 sometime in March. 25 shares will service a no down payment mortgage on this place if I have to get one. It'll also show a steady income if I need to apply for one.

In addition to the CSA shares, all of the farm's nursery production and some extra produce (if there is any after the CSA members get through with it) will be offered through KTF. I'm going to be doing most of my marketing through KTF for plants and produce and then the micro greens produciton will start back up in March and I'm still with Corfini, so it's really nice, everyone being in the same building and I can deliver to both of them at the same time.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
all you can eat (4.00 / 1)
That's Joanne, innovator par excellence.

How will you implement the all-you-can-eat concept? Sounds interesting.

$2,900 seems high at first blush, but just think of all the shopping a family would avoid in a year!


[ Parent ]
I appreciate the complement Count (4.00 / 2)
But I'm not that much of an innovater. While I started trialing an all you can eat CSA a few months ago (I had a client that bought 5 prepaid quarterly shares), I got the idea for the annual premium share from Essex Farm in New York state.

I've modified my programs to fit my situation as far as production ability and, where they raise all of their own cattle, pigs and sheep, obviously I can't do that on 6 1/2 acres, so I'm sourcing those animals from other farms and ranches. I also limit the amount of poultry, fowl, beef, pork and lamb. Essex really is an all you can eat, free choice farm. They only limit a few things. So when people come in to pick up their shares, they quite litterally take what ever they feel they'll need for the week.

My $2,900 does sound high at first blush, but if you price the meat portion of the share it's pretty reasonable. For instance, the beef is coming as 4-6 week dry aged beef, if I remembered the price correctly, that's $700-$800 worth of beef - 120 lbs at between $6 and $7 per pound. Find me beef of that kind for even $7 per pound at the store.

Then there's the pork and lamb. So a big chunk of the close to $2,000 that covers the red meat is going to the producers, not me. Although I do have some in there for my time to arange the purchases and source the livestock.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
And, I looked at the order sheet from KTF a little while ago (4.00 / 2)
all of the shares that I had on my innitial offering are sold.

I'm sure I'll be offering more, probably in April, but I want to get the production on line for the existing 10 before I bring on any new people.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
It turned cold here (4.00 / 2)
but before that we had un seasonally warm weather. I had bulbs coming out. And there is a thread on my tomato lovers list serve where people all over are posting weird temps. Its crazy.

[ Parent ]
We're enjoying the protection of a ridge right now. (4.00 / 2)
There's a ginormous ammount of bitterly cold air up in the arctic right now and but for that ridge we'd be frozen solid.

I follow Mark Nelson's (meteorologist for Ch. 12 in Portland) weather blog. He shows the model runs they use to predict possible weather and the trends in our area. It's much easier to understand what's going on when you have someone who knows their stuff to explain.

Fox 12 Weather Blog

Normal people scare me.... But not as much as I scare them.


[ Parent ]
Found a better place... (4.00 / 1)
...on Yelp, though.

Pho Kim.

For the win!


[ Parent ]
Pho Shizzle - Gotta love that name! nt (4.00 / 2)


Normal people scare me.... But not as much as I scare them.

[ Parent ]
Ha! (4.00 / 2)
Poor sailor fella looks mighty frightened, though...

[ Parent ]
Are you all still on vacation? (4.00 / 3)
Here is the latest on GMF:
Should the research survive scientific scrutiny, it could prove a game changer in many fields. It would mean that we're eating not just vitamins, protein, and fuel, but information as well.

...and THIS is just plain sad!

"If a man is as wise as a serpent, he can afford to be as harmless as a dove" Cheyenne


Monsanto's clout (4.00 / 2)
The United States is threatening nations who oppose Monsanto's genetically modified (GM) crops with military-style trade wars, according to information obtained and released by the organization WikiLeaks.

We're doomed:

The era of the frankenfood is already here. If it turns out to be a devastating problem, it may be already too late. Take a look at your lunch today--corn syrup, anyone?--you've likely ingested some modified strands of corn DNA. How are you feeling? Better question: How will you be feeling in 50 years?
This puts the lie to our economic system.  When I took economics 101 in college, we were told that economics was about choices:  "What, How and For Whom?"  Our impressionable little minds were made to drink in with awe the notion (Kool-Aid) that the "all powerful" consumer decides what is to be produced through his vote (actual purchases) in the market.  Yeah, right!

"If a man is as wise as a serpent, he can afford to be as harmless as a dove" Cheyenne

[ Parent ]
The consumer has more control in some situations (4.00 / 2)
and less in others. An example -

When Verizon announced that it would be charging a fee for one-time credit/debit consumers got so pissed off when they heard about it that they stood up on their hind legs and told Verizon "NO, and if you do it anyway, then we'll pay by check which will cost you more to process than the $3 you were going to charge for the card transaction in the first place". What did Verizon do? They decided that the $3 charge wasn't such a good idea after all. How long did it take for them to figure this out? Less than a week.

Verizon's a big ass company. The kind that people say doesn't have to listen to it's customers.

So too with other companies. But with a big company, it has to be a very large and immediate response in the customer base.

That's why I think the whole GMO labeling scheme that people in the food movement would like to see implemented will probably backfire. For, as much as many of us don't like GMO's and would protest, the majority of consumers don't have a problem with it. None of the people I know outside of the food movement have ANY problems with GMO crops.

So, I'm going to get my crystal ball out and make a prediction -

If a GMO labeling law were to be implemented, there'd be some shock value at first, but after about 6 months (or less once people find out just HOW MANY products the GMOs are used in) then almost everyone will go back to business as usual. And the end result will be to completely desinsitize them to the GMO issue.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
Hostess files for bankruptcy (4.00 / 2)
Hostess Brands Inc, a wholesale baker, is again preparing to file for Chapter 11 bankruptcy protection this week, The Wall Street Journal reported, citing people familiar with the matter.

This would be second court restructuring for Ripplewood Holdings-owned [like Bain Capital] Hostess, which filed for bankruptcy almost two years ago and had emerged from it last September.

They also make "Nature's Pride" bread. The list price of Wonder Bread at my local supermarket is $4.39 and most of the Nature's Pride breads are $4.99. The 'healthier' whole wheat breads from the big companies, such as Sarah Lee and Orowheat (I call them gummy loaves) are also list-priced at $4.99. I wonder what it is about the big bakers that puts them out of competition with the smaller fancy bakeries?

We were at the co-op store in Ukiah last week and the Vital Vittles breads are $5.19. That's very favorable considering that bakery mills their own wheat on-site  and is organic. Then there's the local, usually crappy, supermarket bread which undercuts the big bakers' price by quite a bit.


By out of competition (4.00 / 2)
do you mean lower price?

Normal people scare me.... But not as much as I scare them.

[ Parent ]
Out of competition (4.00 / 2)
quality and price. It used to be that more local breads were hugely priced compared to the big bakers. Not any more.

We've got just one little independent bakery here in Lake County and they charge $5.00 for organic sourdough loaves. Not quite the best bread I've ever had, but suddenly the little guys are competitive with the mega bakeries!


[ Parent ]
Main Street Bakery (4.00 / 2)
are on facebook, I just found out. Boy, are they ever small.

http://www.facebook.com/pages/...


[ Parent ]
One of the things you do when pricing product (4.00 / 2)
is to look at what people are paying for comperable product. Maybe they're seeing people willing to pay more for bread and they're meeting the competition's price by raising theirs.

Maybe they're looking to raise the gross receipts for higher margin reasons, or maybe their overhead's gone up. Unless you're embedded in the upper management of a company there's no way to tell.

All I know is that, given the amount of bread I eat, if I had to buy bread at the store, I wouldn't be eating bread at all. When I look at prices on good quality bread at the store I get sticker shock almost as bad as when I priced beef at the store after not having bought any at the store for a year.

But I'd think that the cost of materials, labor and equipment would be less per loaf than a small bakery. I've watched some of these really big bread bakeries on shows like How It's Made and Unwrapped and it's astounding how much dough they bake into bread each day. And it's way more automated than a small bakery. The sheer volume of product that's cranked out by a big bakery is just mind boggling.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
I'm with Joanne (4.00 / 2)
I make all my own breads and I've gotten good enough to sell. I don't want to do this full time as I have another fledling business I am growing. And I don't want to be a commercial baker :)

slightly off topic..but about FOOD WASTE in America
http://www.foodnetwork.com/foo...

I can't imagine there is a lot of waste in bread baking although one of the interesting comments from the show was from a farmer who said " We have conditioned consumers to expect perfect" I think he was talking about veggies

Blew my mind


[ Parent ]
Lampredotto... (4.00 / 1)
Where has this stuff been all my life?

Cibo (pronounced chee-bo; Italian for "food") is aiming for an April opening on Southeast Division Street, an already-bustling restaurant corridor rapidly wresting the "restaurant row" moniker from other contenders, including Northwest 21st Avenue.  [...]

Expect accessible pastas alongside less common Italian fare, such as cecina, a Tuscan bread made with chickpea flour that happens to be gluten-free, and lampredotto, a Florentine tripe dish finished with green sauce, often served as a sandwich.

Opening just up the street from me in a few months.  I want to go to there.

:-D


That sounds interesting (4.00 / 2)
I've never had tripe. It's one of those things that would have to be snuck in and then if I liked it, you could tell me what it is and I'd be cool with it.

I'm going to have my cow slaughtered in the late spring. You want the stomach? I don't know which one the tripe is from, but the people at the slaughterhouse will.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
Thanks... (4.00 / 1)
Sure, if you'd be willing to part ways with it I'd certainly be interested.  This particular dish is made from the fourth stomach, the abomasum.

And yes, I did not know this until I looked it up.  ;)


[ Parent ]
LOL (4.00 / 2)
you're welcome to it. You can have the heart and liver too if you want them. I don't like liver, at least not enough to eat more than one or two bites, and I'm not a huge fan of heart either. Even if my neighbor still wants half of her, I'm still going to have over 200# of beef in the freezer, so I'm not going to do any organ meats or the head.

Normal people scare me.... But not as much as I scare them.

[ Parent ]
Oooh, seriously?!?! (4.00 / 1)
Chopped liver!  Beef liver works as well as chicken...

:)

Heart, too.  They make great stew!  Yes, I will absolutely take all the offal you're willing to part with off your hands.   I'll show up wherever for it.  Just let me know where and when!

:-D


[ Parent ]
OK (4.00 / 2)
It's yours. I probably won't have her slaughtered until it dries out in the spring. It's too wet for the slaughter truck to get back to the pen right now.

Normal people scare me.... But not as much as I scare them.

[ Parent ]
Thanks... (4.00 / 1)
Check your email, btw. :)

[ Parent ]
Got it (4.00 / 2)
and if you're still interested in helping out here this spring/summer/fall I'll send you home with beef, chicken and all the produce you can eat.

Normal people scare me.... But not as much as I scare them.

[ Parent ]
Thanks, I'll try! (4.00 / 1)
One of these years I'll make it out there.  ;)

[ Parent ]
Green tomatoes (4.00 / 2)
Culinary Propaganda, episode 2, The Cardoso Solution



Thanks for posting that! (4.00 / 2)
I've been looking for ways to use green tomatoes. You know, just in case...

Maybe if I accumulate enough green tomato recipes we'll have a real summer this year. ;-)

Normal people scare me.... But not as much as I scare them.


[ Parent ]
they make great pickles (4.00 / 2)
Uncle Sidney always used to have a jar on the counter

[ Parent ]
You know (4.00 / 2)
speaking of pickles, one of my CSA members gave me a sample of Jerusalem Artichokes she got from me that she pickled. O.M.G. I could live on those. Just give me a bowl of good broth, some noodles and a jar of those pickles.

They pulled in the flavor of the brine, and were still almost as crunchy as they were when they were raw.

I'm going to make pickled Jerusalemm Artichokes and pickled root crops as well this year.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
kd lang (4.00 / 2)
kd probably doesn't think that's funny.

[ Parent ]
Yah, I bet! (4.00 / 2)
They have just one other video, but it was even more 'not for family websites'.

[ Parent ]
Anybody know if Jill is okay? We haven't see her on LaVida (4.00 / 3)
in nearly a month (since before Christmas, I think). Is she out of the country? Is she ill? Does she not love us anymore?

Seriously, does anyone know?


Jill (4.00 / 1)
I don't know, but she published an article on AlterNet, December 29.

[ Parent ]
I'll ask... (4.00 / 2)
...but I 'saw' her somewhere yesterday (electronically), so she's okay I'd guess. ;)

Maybe taking some time off?


[ Parent ]
She's been posting on FB (4.00 / 3)
off and on. She's got some cool new jewlery made with seeds from the Amazon that she's posted about and for sale. I'd buy some but I don't wear jewlery and I'm flat broke right now...  

Normal people scare me.... But not as much as I scare them.

[ Parent ]
don't worry about it (4.00 / 2)
I actually never used to wear jewelry either. I only like this stuff cuz I made it. And I tend to lose interest in stuff I made pretty fast, because then I'll make something new to wear, and honestly, I don't need that much jewelry. I just like making it.

"I can understand someone from Iowa promoting corn and soy, but we are not feeding the world, we are feeding animals and soft drink companies." - Jim Goodman

[ Parent ]
I'm here... (4.00 / 2)
I kind of have a post-holiday breakdown of sorts each year it seems. Work slows down during Christmas and then once I'm out of the habit of following the news obsessively, it just kills me to start again.

What I've been doing:
1. Help with and attend a local honey festival
2. Plan my trip to Kenya (LOTS OF WORK)
3. Try to raise money for my trip to Kenya (I am selling beautiful jewelry if anyone's interested... http://s114.photobucket.com/al...
4. Make jewelry (my new obsessive hobby)
5. Hike several times a week
6. Write an article on sugar (will be done soon, on Alternet)
7. Write an article on new revelations about bees (also for Alternet, still have a lot of interviews to do)
8. Write up an interview for a site called Latitude News. Interview of an incredible activist in San Diego who is moving to Kenya. I'll then do a follow-up interview of her when I visit her in Kenya.

Last, while there IS a book I'd like to review on here (IT SUCKS), I want to hold my cards until after my Kenya trip because there are some groups I want to meet with who might not let me in if they become scared that I might write negatively about them. I tend to be more sarcastic and flippant on the blog than I am in my book or my articles, and that could turn people off.

"I can understand someone from Iowa promoting corn and soy, but we are not feeding the world, we are feeding animals and soft drink companies." - Jim Goodman


[ Parent ]
Good to know you are okay, Jill. (4.00 / 3)
When is the trip to Kenya? What group are you going to Kenya with?

[ Parent ]
Thanks (4.00 / 2)
I'm going to Kenya all by myself, which is why this trip is taking so much more work than all of my other trips!

I'll put up a post about it...

"I can understand someone from Iowa promoting corn and soy, but we are not feeding the world, we are feeding animals and soft drink companies." - Jim Goodman


[ Parent ]
I have a new project to add to my homesteading/beer making adventures (4.00 / 2)
culturing yeast.

Since my source of yeast is all the way over in Portland (a 50+ mile round trip) and I won't be making regular trips to Portland until March when the CSA shares and microgreens start back up, I don't want to have to drive all the way into town just to pick up half a dozen packs of yeast.

So I've been reading up on yeast culturing over at Home Brew Talk.

I have a yeast culture going and my first test batch started fermenting using it. It's chugging away better than when I use just straight dry yeast.

Now my beer making consists of horticulture, chemistry, cooking and biology! 4 of my favorite subjects instead of just 3.

Hey Casey and Jay, how did you fare with all of the rain? My back yard is full of water.

Normal people scare me.... But not as much as I scare them.


Things are okay in my part of town. (4.00 / 2)
Wet, of course, and the ground is a bit spongy. Thankfully, none of the trees in my neighborhood have fallen over or lost any big branches.

Back during the great flood of '96, my apartment flooded. So, I judge all rain-related events against that. If I don't flood, I'm okay. And so, I'm okay.

Watched Matt Zaffino's weather report tonight. Looks like the rain is here to stay for quite a while. That's bad news for all the people who are flooded. Gosh, all those towns in Marion and Lynn and Benton counties that have entire neighborhoods under water, I feel so sorry for them.  

How are your tunnels and the greenhouse holding up to the wind and water?


[ Parent ]
My tunnels are doing fine. (4.00 / 2)
I went and pulled the film off of them yesterday (again). It'll probably be off until sometime middle of next week. Then the film will go back on them if the weather modeling holds up. Right now there's a chance that it will get pretty cold again, but who knows what the models will say in 3 or 4 days.

I'm subscribed to ch 12's weather blog, you can catch the link to it at their website. Since I started reading that blog (Mark Nelson, KPTV's chief meteorologist is the blogger there and he's really good at explaining things) and since I joined the blog discussion group on Facebook, I've learned more about weather and how we get the weather we get and why we get the weather we get. It's taking a little of the guess work out of my farming.

It also helps to not rail at the weather and to remember that I do not control anything, I just roll with what ever comes along weather and climate wise.

It's the weather and climate from year to year that drives what I grow. The CSA members and other customers just determine what varieties I grow. But as far as what actual types of produce, that's all the planet's doing.

I can really understand why people worship things like Pachamamma and Gaia. All of us are slaves to the planet and the weather/climate. But when you're farming you get your nose rubbed in that fact on a daily, sometimes hourly, basis. People who don't farm enjoy the luxury of forgetting or ignoring that unless of course there's an extreme weather event like a flood, tornado, etc. Then all of a sudden it slaps them in the face and they find out they're not so powerful after all.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
Not too bad... (4.00 / 1)
Beyond having to hop off and on sidewalks over the raging 14-inch wide streams running along curbs, I barely noticed anything.  ;)

[ Parent ]
LOL (4.00 / 2)
I guess that W Burnside turned into a raging river.

Normal people scare me.... But not as much as I scare them.

[ Parent ]
Made Boston Baked Beans last weekend (4.00 / 2)
I used this recipe, Roger Williams Boston Baked Beans because I liked the idea of a long, long bake with only 250degrees F for the oven, and I thought I'd try the molasses-only instead of a molasses/sugar mix. The beans turned out nice, and later I was wondering about good old B&M baked beans I used to eat in the olden days. Their website lists high fructose corn syrup as one of the ingredients, so I filled out their 'contact' form:

You really shouldn't use high fructose corn syrup in your baked beans unless you're going for the low-price, marginal-quality market.

Got a message back this morning. Surprise, surprise:

Thank you for contacting B&G Foods Inc. We appreciate your interest in the ingredients used in our B&M Baked Bean products. You'll be happy to hear that we have reformulated our baked beans and they no longer contain high fructose corn syrup.  

Since this change was made recently, it may take a little time before the reformulated product makes it onto your grocery shelf. We hope you will continue to enjoy future purchases of B&M Baked Beans.

There's another recipe on the web allegedly of Durgin Park's (180 year-old restaurant in Boston) official recipe which I'll try next time.


baked beans (4.00 / 2)
Doesn't it amaze you that anyone would pay the exorbitant price for baked beans in a can?

[ Parent ]
They're missing out (4.00 / 2)
for that high price they don't get that superior texture of home cooked baked beans nor do they get that intoxicating smell that happens for the six hours they're in the oven.

At only 250 degrees, I think it would be a good choice for summer cooking in a backyard solar oven.  


[ Parent ]
I wonder if you could do that in a crock pot? (4.00 / 2)
My mom used to work for a fellow who's BBQ restaurant used a pit BBQ (this was over 50 years ago) in Portland.

He would always have a big pot of beans going 24/7. All of the trimmings from the brisket, shoulder, etc. went into the bean pot. She said those were the best beans she ever did have. For her employee meal I don't think she ever ate anything but a bean sandwich and she worked there for a while.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
absolutely yes. (4.00 / 1)
I really doubt that commercial baked beans in cans are actually baked.

[ Parent ]
shoulder meat..the tastiest (4.00 / 2)
and hard to find ( pork shoulder isn't I was actually looking for organic lamb shoulder I was going to make a tagine)

[ Parent ]
White House podcasts (4.00 / 1)
Very belatedly, I realized that the White House might have a podcasting project. Yes indeedy it does, and it's quite ambitious.

I just downloaded the State of the Union video podcast from iTunes (in the Speeches and Events category). The audio version hasn't been posted yet, but it will be soon.


Pot Luck | 112 comments
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