Olla Plant Watering System Saves Time & Water

Everyone gets thirsty during the hot summer months -- even your plants. An olla can help reduce your water usage and make gardening less time consuming. What is an olla? Simply stated, it is a ceramic pot. Ollas used for plant irrigation are unglazed.

This ancient form of plant irrigation uses seepage from buried pots to deliver a steady supply of water beneath the ground. The vessel is placed in a hole and covered with soil, leaving the opening above soil. The olla is then filled with water and covered with a lid. The permeable properties of the unglazed pot will then allow water to gradually seep through its sides into the surrounding ground. Plants are placed in the ground near the pot. As long as the olla is kept filled with water, the plant has water at its roots.

Four benefits of using olla irrigation pots are:

* The pots don't clog or lose water to evaporation as other systems can.

* Plants aren't overwatered as they only draw as much water as they need.

* Water usage is greatly reduced.

* Gardeners don't have to be on hand for frequent watering.

Ollas retail for around $27 for a large pot. However, you can make one yourself for about a third of that cost -- or FREE if you have the materials on hand!

You will need two unglazed terracotta flower pots that are the same size, one 4" pot, duct tape, Gorilla glue and silicone waterproof sealant.

Place duct tape over the drain hole of one of the larger pots. Use a caulking gun to fill the hole with silicone sealant. Wet the lip of one pot and apply the glue. Invert one pot on top of the other.

Moisten the bottom of the 4" pot with water and glue it on top of the pot with the OPEN drain hole, making SURE the holes are aligned.

Wrap these with duct tape for stability and allow to cure overnight. The glue will expand.

The next day, remove the tape and scrape any excess glue from the sides. Check the top drain holes and make sure they are still opened. If the glue has expanded to close the hole, you'll need to ream it back open using the narrow end of a file.

Your homemade olla now looks like a space capsule. Apply silicone sealant to the seams at the middle and where the 4" pot joins the top.

Let this cure overnight. The next day, check for leaks by filling the pot. You will notice a pleasant glugging sound as it fills.

If there are leaks, use a pencil to mark the spots, invert the pot, let it drain, dry and re-apply sealant. Test again for leaks after this application cures.

Watch your filled pot and you will notice the terracotta changes color as the water permeates through the sides.

Another alternative is to bury a tall pot and use a

dinner plate as a lid. Here's a video demonstrating that method:

To use your olla, bury it leaving the 4" pot elevated above the ground. I painted the 4" section white to make it watertight and prevent any seepage from the above ground terracotta. A small saucer or large flat stone can be used to cover the opening, discouraging mosquitoes and preventing water loss. Here's a video demonstrating how to incorporate an olla in your garden.

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The DaVinci Road -- Blazing a Trail for Learning

Rebekah Anast brings her unique perspective to her newest book, The DaVinci Road. I half-expected to find tales of her jungle adventures, fun childhood, devotional gems, poetry or parenting tips. By the time I reluctantly turned the last page, I had not been disappointed. All of this and more are contained in The DaVinci Road.

The DaVinci Road expounds upon the learning method of observation to arrive at a conclusion. The author reflects upon her varied experiences and brings them into the classroom setting and beyond. Using DaVinci as her model, she encourages others to look and see the evidence for themselves. She urges all of us to continue to seek, to chase after the truth and to not grow complacent in that endeavor.

Her observations about life, children and academic instruction are sprinkled throughout along with some of her favorite recipes. She shares methods that have worked for her and others when dealing with a learning difficulty. The reader is left with a challenge to pursue the adventure that is this life with both eyes and ears wide open.

If you are interested in receiving a free ebook, here's the author and her husband with details on how this can be done.

NOTE: If you've got a computer and an Amazon account, you can use their Kindle application free. In other words you don't need a smartphone or some other personal electronic device (other than your computer) to read the book online. Here's the link for Kindle https://kindle.amazon.com/

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Self-reliance Recession-proof Your Pantry

Complex food preservation instructions can be overwhelming. That's why I think Self-reliance Recession-Proof Your Pantry is wonderful. At less than 140 pages, it is precise and concise without wasting lots of ink. Jackie Clay is a prolific writer with Backwoods Home Magazine. Jeffrey Yugo, Sylvia Gist and Linda Gabris join Jackie in offering their words of wisdom on this topic.

One of the things I like most about this reference tool is that you needn't be planning to build a bomb shelter to implement these methods. Use as much as you'd like to stretch your own food budget. Whether you are wanting to set aside some overflow from the garden or if you are looking for a way to cut grocery expenses, you can use these methods to create an economic cushion and stretch your hard-earned dollar.

Learn the mechanics of rotating your storage, what you need for successful storage, how to can and what to can. A section in the book is also devoted to drying, smoking and pickling your foods. You'll learn what tools you need and what methods work best for people that have plenty of experience.

Jackie Clay has weathered the seasons and dealt with the challenges that have arisen as she has worked to make her 120-acre homestead successful. I get tired just reading about all that she has done! I've never been tempted to encourage her to slow down . . . I'd likely have to climb a ladder to chase her down. It wouldn't surprise me if she handed me chores to do while we talked!

If you're interested in reading a sample of Jackie's work, here's an article by her that you might find interesting: Jackie's Tips for Hard Core Homesteading

ABOUT BACK WOODS HOME MAGAZINE

Our family subscribes to Backwoods Home Magazine, and we enjoy it very much. They leave room in their editorials for divergent opinions. Occasionally, I find myself on opposite sides of an issue. However, Backwoods Home consistently offers valuable information for anyone looking for ways to become more self-sufficient and avoid being at the mercy of fluctuating markets. Having a subscription is like purchasing a tuition to a varied seminar delivered right to your home. For our family, it's money well spent.

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SOME SAVING STRATEGIES

Getting quality ingredients that are packed with nutrition has become increasingly difficult on a tight budget. Finding someone to tell you how to keep expenses down can become even more confusing because every family has different needs and there are TONS of methods for saving on groceries.

So, what I will share in this article are a few things that work for me. These are not hard fast rules. I will not send the Learn and Live Well police to your home to check for violations. These are simply guidelines that I use which have proved helpful. Hopefully, there is enough here to help you get the most for your money.

Become a Low Price Expert
Your family's grocery shopper may not have a lot of influence over the household and food budget. Regardless of your circumstances, you can make yourself a student of pricing in your area. Knowing how much an item costs -- what is actually a good price and what isn't -- will make you a smart shopper. If you've only got $5 to spend, you may as well get the most out of your limited budget. One way to do this is to start a price comparison notebook. Give a separate page for each item you regularly purchase. Include cleaning products, snacks, toiletries and food. You can use your receipts, sales fliers or just walk the aisles of your favorite store and record the size and price of each item, along with brand name and a short description. Once you know what's a good price for an item, you can watch the notices for sales and make purchases when you see the price fall to that level.

Use Basic Ingredients
Another way to save money is to stop purchasing convenience items. Processed foods don't just compromise your health, they lower your bank balance. Learning how to organize your kitchen and cook from scratch isn't too overwhelming if you just begin with one thing at a time. Mastering one dish will encourage you to attempt more ambitious things. For instance, knowing how to make bread can lead to grinding your own grain which can lead to learning how to make your own tortillas and pasta . . . . all of which will be more nutritious and less costly than the name brand item you are purchasing now. I can get organic brown rice cheaper than the regular off the shelf version by knowing how to find it cheap, store it and prepare it.

Of course, this will change the items you purchase and your price comparison notebook will reflect the change. Instead of the best price on glass and surface cleaner, you'll want to know the best price on vinegar and baking soda. The good news is that you'll automatically be spending less by purchasing the ingredients AND you'll save more on top of this by finding the best price on those ingredients.

Invest in Local Farmers
It's one thing to tell everyone they should be eating farm fresh produce, but it's quite another to find a way to accomplish it in practice. Unless you have years of farming experience and plenty of acreage outside of a residential area, you may find the task a daunting one. Not everyone has the vision and abilities that Jules Dervaes has demonstrated by turning his little city lot into a working farmstead. (Check out the Dervaes' story on www.urbanhomestead.org you might be inspired to plant a tomato or two.)

Instead, you can do the next best thing. Consider purchasing shares in a local farm. Find farmers near you that are willing to allow you to invest in their farm. These are called CSA's which stands for Consumer Supported Agriculture. Using the web site www.localharvest.org we were able to find a farmer near us that had a good reputation and a wide variety of produce. After touring his farm (and meeting his lovely family), we agreed on a price and purchased shares in all three 7-week growing seasons in our area. In addition, we were able to make arrangements to purchase some beef in advance of processing. This required some up-front money, but it also insured that we would have weekly baskets of fresh produce and a freezer full of beef without a hint of pink slime. *blech!*

Purchase Bulk Dry Goods
Organic staples like dried beans, brown rice, wheat berries, grits, corn meal, etc. can be difficult to find at good prices. One way to make sure you have them on hand is to purchase them in bulk. These are often found in 25 pound bags or larger. The dry goods can be kept in a large freezer or at controlled room temperature in pest-proof containers. I've found that placing a bay leaf in containers keeps them weevil and bug free as well as placing them in wide-mouthed canning jars that I vacuum seal using a FoodSaver Vacuum Sealer using a Wide-Mouth Jar Sealer attachment. Combining this with a well built shelving unit has freed up my freezer space (for the beef I purchased from our CSA *smiles*).

Combine Coupons With Sales on Items You Use
There are a lot of web sites out there which tell you how to accomplish this. In fact, by making so many things from scratch you will already be beating most couponers in the low price game. However, when it comes to ANYTHING you buy off the rack -- from tires to toilet paper -- you can save some MAJOR money using coupons. One store near me sells organic canned vegetables for more than $1 per can. I wait until those same items go on sale for $.60 and then load up my cart with enough to keep the pantry full until the sale hits again. I use my customer loyalty card that gives me an additional discount on certain days and saves me money when my husband gets gas for the vehicles. For more discussion on whether coupons are worth your time, check our this post: STOCKING UP ON SAVINGS -- ARE COUPONS WORTH THE EFFORT?

Here are my three favorite sites for information on how to save money with coupons.

Southern Saver -- I like this site for practical strategies and information for beginners. She includes a lot of in-store videos that demonstrate her methods. She also gives workshops. Check her calendar.

Krazy Coupon Lady -- This site helps those who already use coupons increase their savings with various strategies. They also have a really good book available on the subject called: Pick Another Checkout Lane, Honey: Save Big Money & Make the Grocery Aisle your Catwalk!

Coupon Mom -- This site includes a very handy searchable database to investigate the sales in your area and tell you where to find coupons.

Check out the coupon helps section of Morrison's Mercantile.

read more “ SOME SAVING STRATEGIES ”

SARA SUE LEARNS TO YELL AND TELL, a Children's Book About Safety

When we buy read-to-me books for our children, we look for colorful images, fun text and characters our kids will love. You'll find all of that and more in Debi Pearl's latest book in her yell and tell series: SARA SUE LEARNS TO YELL AND TELL.

The 'more' is the important lesson that SARA SUE brings. She tells kids that sometimes there is a very good reason to YELL AND TELL. When I was a little girl, we learned about fire drills and earthquake safety at school. Long before we were allowed to go by ourselves, we were taught how to cross a street. We weren't even allowed to play with matches, nor did we live near a forest, but a big bear assured us that only WE could prevent forest fires. All of these lessons were delivered with catchy phrases and colorful images. Eventually, when these challenges presented themselves, we were prepared.

That's what SARAH SUE LEARNS TO YELL AND TELL does for children. This book takes the topic of child predators and breaks it down into manageable information for children. There's nothing graphic or overwhelming for small ones to process. Rather, everything is broken down into terms a young child can easily comprehend. The text is delivered in a rhyming verse that makes it fun for children to chime in and read along.

What a wonderful gift for your children to give them the gift of preparation and information. We really do live in a different world. It's a fact that crimes committed against children are on the increase. Society is more and more tolerant of evil. Child predators have easy access to awful images that feed their imaginations -- and they've become better at hiding their crimes. They know how to develop trust and distract adults. They prepare themselves for just the right opportunity. . .

That's why its SO important for our little ones to be KNOW what to do when someone approaches them in a wrong way. What a GREAT gift to give children: to let them know that THEY can do something to put a stop to the things bad people do! SARA SUE LEARNS TO YELL AND TELL helps drive away the fear and hopelessness that can come and reminds children that they can stand for what is right. They can YELL AND TELL.

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Click the button to order:

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I think it's wonderful that this grandmother took the time to create a tool that wouldn't just help keep her own grandchildren safe, but helps keep ALL children safe.

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MEAT FOR HUMANS MAY SOON BE GROWN IN LABORATORY

Disembodied meat grown from cells in a laboratory may sound like something out of a freakish science-fiction plot. It isn't fiction. This technology is real. Bioengineered meat could soon be found on a dinner plate near you.

Developmental biologist and tissue engineer, Dr. Vladimir Mironov had some difficulty finding financial backing for his research. Two US government agencies declined to fund his project. For a short time, NASA provided capital for the research. The money needed to continue the project was finally provided by a well known animal rights organization. This prompted estimates that laboratory cultured meat products might be available for public consumption as early as this fall.

The process harvests embryonic animal cells -- often from bird eggs -- which are then bathed in a growth serum made from bovine material. As the cells multiply and bind together, electric shocks are administered to stimulate the formation of muscle tissue. The resulting tissue is then ground and fortified with supplemental vitamins and nutrients. Depending upon consumer preference, the food could be designed with varying texture and taste. According to Dr. Mironov it is all perfectly safe for human consumption.

Dr. Mironov is also one of the primary researchers in a separate $20 million project. This project is utilizing the same technology to culture donor organs from human stem cells.

Recent events, however, may cause both projects to have an uncertain future. Dr. Mironov has been suspended from the Medical University of South Carolina and his laboratory closed pending an investigation of allegations of unacceptable behavior. This latest development could mean that estimates for fall release of test tube meat could be delayed.

Personal scandals and projected timetables aside, there are larger health issues to be considered. Logic dictates that food from animals made sick by their environment and contaminated food is a bad choice for human consumption. It is puzzling to see that investment dollars are being directed towards attempts to develop a substitute food rather than towards farmers who raise livestock in humane and healthy conditions.

The concept of cultured meat seems to promote the illusion that water, soil, food and air can all be contaminated without any real consequences. After all, meat is just something that can be grown in a laboratory, right? These technologies seem to diminish the importance of caring diligently for the natural resources we have by suggesting that we can easily create a man-made substitute. Plants and animals provide us with immediate feedback on whether they have good food, water and living conditions. A disembodied meat patty grown in a laboratory wouldn't be expected to do the same.

Still, assurances are offered that the consumption of artificial food artificially fortified with artificial and isolated nutrients is capable of producing healthy humans.

Efforts to pass legislation to label genetically modified produce have been thwarted. The argument made by opponents is that an apple is an apple, no matter its genetic makeup. With such a precedent as this in place regarding fruits and vegetables, one can only wonder how/whether/if the general public will be informed about what they are actually purchasing from their local butcher.

I, for one, am not willing to risk the health and development of my children, grandchildren and generations to come on this 'science.'

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NASAL SPRAY FLU VACCINE EXPOSES POPULATION TO LIVE VIRUS

A nasal spray influenza vaccine is being offered as an alternative to injections. This cultivated live virus is so concentrated that the person receiving it can infect others with the flu virus for three weeks after getting the vaccine. Once a person receives this spray, that person begins to shed flu virus cells. In practical terms, any time you are around someone that has received this form of vaccine -- at the grocery store, at the local pharmacy, at school, at work or other social gathering -- you risk being exposed to an artificially introduced and powerful form of the flu virus. Even if you haven’t been around a person that is sick with the flu, you could become ill from such an exposure.

Large portions of the population do not receive the flu vaccine and, in doing so, avoid having antifreeze, carbolic acid, formaldehyde, aluminum, mercury, and things grown in monkey, chicken, guinea pig, calf or embryonic cells injected into their system. Unfortunately, the administration of live virus in the form of an intranasal influenza vaccine is capable of contributing to an increased incidence of the flu among the general population.

Families with persons that are immunocompromised need to be very alert to this danger. The vaccine manufacturer warns recipients of the spray to avoid being around immunocompromised individuals. This may seem like a simple matter until you realize that immunocompromized individuals include: people with eczema, cancer, organ recipients, or people with (possibly undiagnosed) HIV or AIDS. Add to this number those individuals that are on medications such as corticosteroids that suppress immune response. These include medications given for allergies, asthma, emphysema, eczema, Crohn’s disease, herniated spinal discs, multiple sclerosis, acute muscular pain or any type of rheumatoid or autoimmune disease. A very large percentage of the population can be considered chemically immunosuppressed.

Some people have concluded that the real danger to the population is that unvaccinated people become sick when exposed to those who receive this nasal spray. Their belief is that the entire population should be willing to have annual injections or sprays in hopes of avoiding a flu strain which they most likely wouldn’t have been exposed to if it weren’t for this spray. This is a form of logic to which I cannot adhere.

Admittedly, I’m no doctor and don’t pretend to be one, but here is an evaluation of the introduction of this live virus into the population by Dr. Sherri Tenpenny:
http://drtenpenny.com/flumist.aspx

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If you wish to avoid public places that are offering the flu vaccine, you can use this widget to see where those places might be located near you.

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Following are three videos that show medical professionals speaking about the nasal spray vaccine.

Dr. Leonard G. Horowitz DMD, MA, MPH

offers this advice regarding the intranasal influenza vaccine.

This video is a portion of a presentation made 10/15/09

by a Registered Nurse working in Nashville.

He begins to address the intranasal vaccine at about 1:34.



Dr. Kent Holtorf, an infectious disease expert, is interviewed

about the safety of the flu vaccine.

He explains his reasons for not vaccinating his children.

read more “ NASAL SPRAY FLU VACCINE EXPOSES POPULATION TO LIVE VIRUS ”

DVD Review: MAKING HERBS SIMPLE VOLUME 2

This video is great by itself and even better as a compliment to volume 1. MAKING HERBS SIMPLE VOLUME 2 has all of the features I enjoyed in volume 1 and more.

Once again, Shoshanna takes you into the wooded areas around her home and introduces you to a variety of herbs in their natural habitat. Art projects, syrups, yummy teas, and healthful remedies are all part this video. Shoshanna teaches viewers how to make a healing salve. You'll learn about a herb that can be used as a laundry detergent and cleanser. Debi, a retired midwife, returns to discuss nutritive herbs that boost female reproductive health. Kristen testifies to the effectiveness of a home remedy for poison ivy.

You'll want to watch it from start to finish when it arrives. However, this isn't a DVD to be left sitting on a shelf. It's segmented into topical chapters and bonus features that are easily accessed from the menu, helping you review portions as needed. This video is highly entertaining, but also very educational! It would be a great compliment to a more indepth study of each of the herbs.

For added convenience, Bulk Herb Store has also included a handy pocket guidebook printed on heavy stock and in full color. This means that you will have images that help you identify the plants as well as printed recipes for the applications mentioned in the video. There's even a hardiness zone map with corresponding information on each featured herb. It's nice to see that Bulk Herb Store continues to look for ways to give more information to their customers.

MAKING HERBS SIMPLE VOLUME 2 would be a great gift for anyone that wants to find inexpensive ways to incorporate herbs into every day life. . . . That is, if you don't just decide to keep it for yourself!

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FOR A LIMITED TIME, Bulk Herb Store is making BOTH volumes 1 & 2 available for one low price. FOLLOW THIS LINK for more information.

Below, find an excerpt from the DVD MAKING HERBS SIMPLE, VOLUME 2

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THE BENEFITS OF GINGER ROOT

Ginger is a valued ingredient in recipes around the world. This herb is found as a seasoning in a variety of foods including cakes, cookies, breads, beverages, sauces, fruit dishes, and Asian cooking.

More than just a spice, Ginger Root is a powerful weapon in your arsenal against sickness. This potent root protects the stomach and is useful in the treatment of bowel disorders, cleansing the colon. In treating stomach upsets, it is strong enough to relieve the nausea of chemotherapy patients and gentle enough to ease morning sickness associated with pregnancy or colic in an infant. Ginger can help relieve diarrhea along with indigestion, motion sickness and vomiting.

Ginger reduces spasms and cramps, making it an effective treatment for muscle pain and the pain associated with menstruation. Because it helps stimulate the circulatory system, it can also help relieve poor circulation.

These qualities combine with Ginger Root’s anti-inflammatory properties to make it a good selection when dealing with osteoarthritis. Ginger has been beneficial in dealing with the symptoms associated with ulcerative colitis. Studies suggest that this herb may lower cholesterol levels and prevent the blood from clotting. Further studies have found that ginger may have some anticancer activity.

A strong antioxidant, effective antimicrobial and an anti-viral: Ginger Root helps fend off pathogenic microorganisms like bacteria, fungi and viruses. Additionally, these qualities make it a good choice for healing poultices applied to wounds.

Taken internally, this herb helps protect the liver and cleanse the kidneys while moving excess toxins from the body. It is traditionally used to treat the common cold, flu-like symptoms, headaches and other pains.

It’s no wonder this herb is found in many traditional tonics and herbal cleansing blends. In our family, we like to use it in a tea at the first sign of congestion and love the flavor it adds to stir fry dishes. Look for ways to incorporate this beneficial herb in your daily living today.

CONGESTION CLEARING TEA
1 Tbsp fresh minced ginger root
1 Tbsp fresh minced garlic
1 tsp apple cider vinegar
Honey to taste

Place ingredients in a mug and add 8 ounces of boiling water. Cover, and let steep for 10 minutes. Strain the bits from the liquid, enjoy.


MORNING LIVER TONIC SMOOTHIE RECIPE
Have this first thing in the morning before eating.

In a blender, puree the following until smooth. Adjust the ingredients to suit your taste preferences.
• 1 inch fresh ginger, minced
• 1 tablespoon extra virgin cold pressed olive oil
• 1 clove of garlic
• 2 Tbsp apple cider vinegar
• 1 apple, chopped small
• ½ small beet, diced
• 1 stick celery, chopped small
• a few sprigs of parsley, chopped small
• 1 cup filtered water

The apple cider vinegar helps the oil and water emulsify. Garlic will lose its potency once it’s cut. For these reasons, it is best to drink this tonic before it separates.

If you want to intensify the effects of this tonic, increase the number of tablespoons of olive oil and the number of garlic cloves over a few days. For example, on the 2nd day use 2 Tbsp oil and 2 cloves, on the 3rd day use 3 Tbsp and 3 cloves and so forth, but don’t go beyond five tablespoons and cloves.

Blend and enjoy!

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TAKE NOTE: Information and ideas presented here are for the reader’s use and enrichment. This is not offered in lieu of solid medical advice. The opinions and ideas expressed are fallible and that of the author. Readers are encouraged to be well-informed and draw their own conclusions.

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Here’s a video of another variation of the “liver flush.”

Here is a CBS news segment about a mother and daughter who bake ginger snaps for cancer patients.

read more “ THE BENEFITS OF GINGER ROOT ”

DVD Review: MAKING HERBS SIMPLE VOLUME 1

MAKING HERBS SIMPLE takes the viewer into the woods of Eastern Tennessee. Shoshanna locates nine herbs in their natural habitat and gives the viewer tips on how to recognize them. Later, she joins her friend Kristen to demonstrate how to dry herbs for storage and how to use them to make poultices and simple tinctures. Along the way, you learn interesting tips and tidbits about the properties and uses of each plant.

If you've ever wondered about other ways to use the herbs growing around your home, you'll be glad you watched this. This video isn't just for wildcrafters. Hints for how to incorporate packaged dried herbs are discussed. It's nice to see what the plants look like growing wild, even if you normally use them dried.

That's not all! There's a segment featuring the herbalist's herbalist, Debi Pearl. Shoshanna and Debi discuss how to preserve herbs and create your own remedies to meet your family's unique needs.

I appreciated the way the DVD is segmented into topical chapters. If you need to review some information, just go to the menu and select the desired subject -- no need to fast forward through other footage! This feature is great for teachers who might want to reinforce botanical lessons with short video clips.

Bonus features include a demonstration of how to use Bulk Herb Store's BEAUTIFUL HAIR herbal blend. These scenes are humorous at points as you discover beauty can be a messy business! The DVD comes with a booklet that gives you summary information and full-color pictures of the featured herbs. The companion guidebook is sturdy and pocket-sized so that you can easily take it with you to help identify these plants in your own backyard or keep it handy as a quick reference for selecting just the right ingredients for cooking, teas and other uses.

MAKING HERBS SIMPLE makes a sometimes overwhelming subject fun. It's an encouragement to people on all levels of expertise to enjoy getting creative with preparations and applications. It's a reminder that herbs can be simply and joyfully incorporated into daily life.

Whether you are interested in natural medicine, herbs, or plant identification, MAKING HERBS SIMPLE is great to own or give as a gift.

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Available at Bulk Herb Store.

Click on the image to order.

read more “ DVD Review: MAKING HERBS SIMPLE VOLUME 1 ”

DVD Review: HOMESTEADING FOR BEGINNERS

HOMESTEADING FOR BEGINNERS is just the video for those who are considering the possibility of moving to the country. This video gives a delightful overview of life on a small family farm. Erin and Mark Harrison invite the viewer into their home to learn and laugh with them and their five children through the many adventures of homesteading.

You gain insight into all that it takes to get a REAL chicken dinner onto the table from the ground up – literally, from seed to supper. All of the scenes are filled with a beautiful rural setting and happy, healthy, helpful children keep popping up into almost every scene.

Learn how to make butter and cheese using kitchen tools you likely already have on hand. See how this family raises and harvests chickens and eggs. Get an introductory demonstration on wood splitting, building a simple chick pen, learn how to start seeds and tend a low-maintenance garden. Mama takes the time to show you how to freeze and can your produce and meat, gives you the recipes, and then shows you how to prepare the meal. Pamper your inner flower-child and learn how to make a wild-flower crown to adorn your head. If you watch carefully, you might spot Mike and Gabriel Pearl giving a knife-throwing demonstration.

The attentive viewer may even pick up some tips on how to incorporate child training and education throughout the busy day. Washing eggs becomes a math and chemistry lesson taught by a curly blond-headed little girl that needs a step-stool to reach her mama’s kitchen sink. It’s one of my favorite scenes in the film. A take-charge big brother is happy to demonstrate how to use scraps of wood to make signs for the garden. Listen carefully as Papa patiently explains how to milk a cow while little voices comment on the condition of the barn floor (you’ll have to rewind here as your laughter might drown him out).

Grandpa and Granny loved watching with us as little ones stole scene after scene. Grandpa said, “I can see now, if I wanted to homestead, I’d have to find some little helpers.”

HOMESTEADING FOR BEGINNERS should come with a warning label for parents that are used to children sitting peacefully in front of the television all day. After viewing this video, those children could be inspired to go enjoy the great outdoors more often. They might begin asking for some chickens or a cow of their own . . . possibly even some pigs to ride!

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Available at Bulk Herb Store.

Click on the image to order.

Review an excerpt from the video here:

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CRUCIAL DECISIONS ABOUT YOUR CHILD’S HEALTH

While the US medical system is one of the most advanced in the world, it is fallible. Health care workers have the same human weaknesses as the rest of us.

Regardless of their personal beliefs about the best course of care, many health care professionals are limited in the practice of medicine by treatment protocols which have been established by their medical practice, liability insurance coverage or the hospital where they have privileges. These guidelines can even restrict whether they are able to discuss alternative courses of treatment with you -- even if they believe these courses to be safer or more effective. Rather than freely administering treatments they deem best, doctors must abide by these protocols or jeopardize their employment.

Understanding the limits of medicine and medical professionals is never more important than when you are deciding upon a course of treatment for your little ones.

According to a CNN Health report, the US has the second worst newborn mortality rate among developed nations. It is more likely that a newborn will die within the first month of life in this country than babies born in Japan. US babies die at a rate 2.5 times higher than those born in Finland, Iceland and Norway. We have more neonatologists and neonatal intensive care beds than Australia, Canada and the United Kingdom. Even so, the United States’ infant mortality rate is tied with Hungary, Malta, Poland and Slovakia at five deaths per 1,000 births, near the bottom of the rankings of industrialized nations. Only Latvia has a higher death rate than the US at six deaths per 1,000 live births. This is according the 2006 annual State of the World’s Mothers report.

Infants in the US are injected with three times the number of vaccines to prevent childhood illness and death than other first-world countries. After the implementation of the Center for Disease Control’s mass vaccination programs, this country fell from 2-3 on the international infant mortality list to 41-42.

According to the CDC’s 2010 report, autism affects 1 in 110 children. Two years ago, the rate was 1 in 150 children. Medical authorities continue to insist that they cannot locate a link between this cluster of neurological symptoms and the increased volume of vaccines being injected into children. This epidemic is robbing children of their intellectual potential and our nation of its brain trust. The US government openly acknowledges that approximately 13% of the children in our nation have a developmental disability. Where else in the world is there an instance of a population with more than 10% of its children developmentally impaired?

Being proactive in the preservation of good health is far better than depending upon a flawed medical system to restore it once it has been lost. It’s time to look critically at the cost of relying upon recommendations that are dictated by something other than a calling to promote healing.

I’m of the opinion that decisions regarding our health should be made with an understanding that life is a gift and our bodies are magnificently designed. Take the time to become as informed as possible about ALL of your options before deciding upon a course that hasn’t taken these things into account.

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Below, Michael Pearl discusses how his family dealt with a health care crisis after one of his children was vaccinated. His account of his experience begins at the 6:20 mark.

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The video below is the story of Adam and Lana. They tell of their experience with their son and his recovery from a stroke. Conventional therapies offered them little hope for improvement and disrupted family life.

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ABC News 20-20 1999 report on Hepatitis B vaccinations offered to children Part 1

ABC News 20-20 1999 report on Hepatitis B vaccinations Part 2

read more “ CRUCIAL DECISIONS ABOUT YOUR CHILD’S HEALTH ”

ADVOCATING FOR PATIENT AGAINST DR'S ADVICE -- THE ALAN SMITH STORY

In King County, New Zealand, dairy farmer Alan Smith is alive today because his family went against the advice of health professionals.
He caught swine flu and very nearly died.

Doctors were determined to pull him off life support. The family was told there was no hope. But his wife and sons wouldn't listen.

They demanded that a treatment of high doses of Vitamin C be attempted. Something that wasn't recommended by mainstream medicine. They were told it wouldn’t work but the family insisted. The family hired a top lawyer to help them fight for the chance to see Alan recover. Thanks to their efforts, Alan is now very much alive.

Full Video

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EASY LACTO-FERMENTED DILL PICKLES

Lacto fermentation is a method of preserving foods that does not require hot processing. The food is preserved by lactic acid which inhibits the growth of bad bacteria.

In general, you will want to have enough salt suspended in a liquid to keep mold from forming while the lactobacillus (the organisms that produce lactic acid) take hold and begin to multiply. This salt and liquid mixture is called your brine. Lacto-fermentation enhances the digestibility of the food so that your body can better assimilate nutrients. As with other cultured foods, consuming foods preserved in this manner will help replenish the digestive tract with beneficial enzymes that help aid digestion and fight harmful bacteria.


The seasonings within the jar can be adjusted to suit the individual’s taste and used for many other types of fresh produce. Feel free to experiment with green beans, carrots, corn, beets and other vegetables. I prefer to use pint jars so I don’t have an opened jar sitting for a long time in my refrigerator until it is used up. If I need more, I just open another jar.

Ahead of time:
Boil your jars, rings and lids in water for 3 minutes. Sometimes, I just bring the water and jars to a simmer, turn off the heat, and cover the pot with a lid while I work on other projects. When you are ready to begin, remove the jars from the water and dry thoroughly.

To make about 5 pints:
Dissolve 3 tbsp sea salt in 2 quarts of warmed, distilled water. You can heat the water on the stove, but you don’t want it too hot. Make sure it has cooled to at least 100°F before you use it so that the lactobacillus in your whey is not killed.

When the water and salt mixture is cooled, place the following in your sterilized jars:

• 1 ½ tsp mustard seeds
• 1 tbsp dried dill weed
• ¼ tsp dill seeds
• ½ tsp cracked peppercorns
• 1 tsp dried oregano
• ¾ tsp minced garlic
• 1 tsp Grape leaves (this helps keep things crisp)
• 2 tbsp whey
• 3 to 4 Tbsp of the distilled water & sea salt brine

Use a chop stick or the handle of a wooden spoon to stir and mix the seasonings.
Wash and dry enough cucumbers to fill the jars (3 to 5 or so) and slice them ¼ inch thick.
Pack jars tightly, stopping 1 inch below the rim of the jar. I just stop at the point the threads begin on the neck of the jar.

Add enough distilled water/salt brine to cover the cucumbers. This should leave at least ¾ of an inch between the brine and the inside of the lid. The cucumbers shouldn’t float if they are tightly packed.
Cover the jar securely with the lid and rings. Shake the jar to mix the seasonings into the brine. Sometimes, the jar’s contents may shift and rise above the water level. Repack and add more brine if needed.

Loosen the ring only slightly – just enough to let any gas escape, but not enough to let air inside.
Let the jars sit for 3-4 days at room temperature.
Transfer to cool storage.
If the taste is not as strong as you’d prefer, you may leave them at room temperature for a little longer.
The fermentation process produces its own vinegar taste that is pleasant without being overly harsh.

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Here's a video demonstration of another variation of lacto-fermentation. This particular method takes longer and runs more of a risk of mold as it does not utilize a whey starter. However, if you wished to make a large crock of pickles, rather than just pint jars, you could do so and just add about 1/2 cup of whey (for a gallon-sized crock).

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HEALTHY HYDRATION – HOW MUCH WATER SHOULD YOU DRINK?

Many factors determine the amount of water needed for optimal hydration. Humidity and altitude will increase the need for water as will physical, mental and emotional stress. Water lost through perspiration will need to be replaced. In the event you consume 6 ounces of alcohol or caffeine, an additional 10-12 ounces of water will be required to keep your body hydrated.

The simplest way to know you’ve consumed enough water is to note the color and odor of your urine. If your urine is not neutral in both its color and odor, you lack adequate hydration.

Rather than drinking water throughout the day and visiting the bathroom frequently, you can take scheduled water breaks. In this way, your bladder will be able to eliminate excess fluids after each session. The first dose of water should occur shortly after you awake, before any other beverages and at least a half hour before breakfast. The second and third water breaks should occur 1/2 hour before lunch and ½ hour before your evening meal. The last break should take place about 2 hours before bed time in order to allow enough time to empty your bladder before retiring for the night.

There are some additional advantages of taking in quantities of water during these sessions. This accelerates hydration by completely filling your empty stomach with water. There will be a temporary feeling of bloating as the water is forced past your stomach and into the small intestine. From there, it is pushed to the large intestine where your body can absorb the needed fluids. This flushes the digestive tract to give you a bit of a mini-cleanse, which helps relieve constipation. Another benefit is that you will be giving your stomach a full sensation just prior to a meal which may help you better regulate food consumption.

So, how much water SHOULD you be drinking? A standard guideline for years was that you should drink 8, 8-oz glasses of water per day. This translates into 64 ounces of water per day. Another rule of thumb is that people should drink 2 to 3 1/2 quarts of water per day. However a single amount doesn't take into account the varying needs of different body types. One way to allow for this is to divide the number of pounds an individual weighs in half. The answer is the number of ounces of water that person should drink daily. Of course, heavy physical activity, stress, or the consumption of diuretics will require drinking even more fluids.

If you find that water doesn’t suit your taste, be sure you are drinking the purest water you can find. It is also possible that your sense of taste might be masked. Consuming sugary drinks can contribute to this condition. Consider cutting back or avoiding them completely. As your water intake increases, your body will be better able to rid itself of toxins. This also helps keep the mucus membranes in the nose and mouth moist, which can enhance the sense of taste and smell. As the taste receptors in your mouth are no longer impaired, you will find the taste of water is not objectionable. More likely, you will begin to enjoy it.

Remember, the need for water varies depending on body size and other factors. Watch the color and odor of urine output to determine whether or not you are well hydrated.

The following video has a lot of good information on the benefits of drinking adequate amounts of water daily. I do not endorse the web sites or recommend the products that she discusses towards the end of the video.

read more “ HEALTHY HYDRATION – HOW MUCH WATER SHOULD YOU DRINK? ”

WHY YOU SHOULD LEARN TO START A FIRE

If you are like most people who live with modern conveniences, you may never have considered learning how to start a fire. There are lots of articles written on the methods and tools that can be used to start a fire, but it is also important to know some reasons WHY you would want to take the time to learn this skill. It really is more than just a trick to show off to your buddies. Knowing how to start a fire can help you in several ways.

There is the psychological advantage to being able to start your own fire. The principal reason for that would be that this is a learned skill that few people in technologically advanced cultures possess. Plus others in your group will quickly realize that you are a valuable member to keep around – especially as night falls and you provide the single source of light.

Fire will help you avoid hypothermia by regulating your body temperature. Many will object that this isn't as important in warmer climates and seasons. Certainly that is a valid objection. However you will need to consider that fire can dry any wet clothing, which can contribute to a drop in core body temperature. Additionally night can bring cooler weather, even in warm regions. Cooler temperatures coupled with sweat-soaked clothing can bring on hypothermia, even in the summer season.

Smoke from a fire can be used for personal hygiene. This is valuable when water may be scarce, or if you are trying to avoid hypothermia by staying dry. Standing in the smoke of a fire can help neutralize body odor and rid the skin of harmful microbes. Additionally, smoke from a fire helps repel biting insects!

The smoke from a fire can be used as a signaling device, whether to make contact with others at a distance or to signal for rescue. Distant neighbors can know all is well when they see the smoke from your cook fire at the beginning of the day.

Of course, for cooking and disinfecting water, fire quickly establishes its value.

Naturally the time to learn this skill is BEFORE you find yourself without other means of needed heat. Even with matches or a lighter, experience is required to skillfully and efficiently start a fire. Not only that, it’s actually hard work! So, before you NEED it, NOW is the time to learn how to start a fire.

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THREE DAY PROMOTION FOR PREPARING TO BE HIS HELP MEET

Preparing To Be A Help Meet is a VALUABLE reference! If you know a young person that is ready to embark on the adventure that comes as adulthood looms, you'll want to have an extra volume on hand. There is a restlessness that can tempt a young girl to adopt society’s measures of worth, romance and selection in order to feel that she is moving towards the goals of marriage, home and family. Preparing To Be A Help Meet is a book that will allow you to share its wisdom as a gift, or conduct your own Bible study.

Purchase your book from Amazon on May 11th, 12th or 13th and you’ll benefit from deep discounts with select retailers. Just follow this link to Amazon books, place your order on one of these three days and forward your dated receipt to mcohen@nogreaterjoy.org in order to receive your discount coupon codes.

ADDITIONALLY, for those that purchase TWO copies of Preparing To Be A Help Meet, you’ll receive The Vision Ebook as a FREE GIFT!

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HOW TO QUALIFY FOR DEEP DISCOUNTS:

ON MAY 11TH, 12TH OR 13TH 2010 follow THIS LINK to Amazon and place your order
Forward your Amazon receipt to mcohen@nogreaterjoy.org to receive your coupon codes.
NOTE: All coupon codes expire on 5/17/10 at 11:59 p.m. Pacific Time.

For additional details, follow this link.

read more “ THREE DAY PROMOTION FOR PREPARING TO BE HIS HELP MEET ”

WATCH FOOD INC. FREE, 7 MORE DAYS

Please take the time out of your busy schedule to watch Food, Inc. This movie is being offered for free viewing now through April 29th. That's 7 days from this posting. If you've ever wondered where your food is coming from and why this blogger encourages you to learn how to make your own meals from basic ingredients, this documentary will offer you a LOT of those answers.

Here is an interview by Bonnie Hunt with Robert Kenner, director of "Food, Inc.,"
He explains some of his reasons for making the movie. This is the 3rd part of a 3 part interview:

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I am including the following link to the movie, but this stream will only be good for 7 more days.
Please click on the image to follow the link to the page where you can view the entire film. FOOD, INC.



Or click on this link: FOOD, INC (streaming through April 29, 2010)

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THE SYMBIOSIS OF SOURDOUGH

WHAT’S IN A SEED?
Each unaltered grain of wheat contains elements required to perpetuate life. The outer wrapper of the seed (bran) protects the seed and provides fiber and nutrients. The bulk of the interior of the seed is a starchy substance called the endosperm. The endosperm provides the germinating seed with the nutrients it needs until a root system matures and can sustain the plant. The germ is the tiny embryo of another plant. When wheat is commercially milled into white flour, the nutritious germ and bran are removed, stripping the resulting flour of the minerals and vitamins that are naturally present. Manufacturers are required by law to add 3 or 4 artificial vitamins back into commercial white flour which is then called ‘enriched.’ At least 16 vitamins and 11 minerals exist in an intact grain of wheat.

WITHIN THE SEED – A COMPLETE PACKAGE
The intact wheat berry arrives with strains of microorganisms that live well on grains. A single gram of flour has around 13,000 yeast cells. The yeast that are prominent in your starter will be those that have a taste for (and reside with) your grain. A starter needn’t be exposed to the surrounding air to ‘capture’ wild yeast. Leaving the lid off only attracts insects and unwanted pests.

Sourdough starter is a balanced culture of yeast and lactobacillus bacteria growing in a water and flour mix. The ratio of lactobacillus to yeast at room temperature is well balanced, with yeast reproducing at a slower rate. When refrigerated, the lactobacillus reproduction slows. Generally, you’ll want to maintain your starter in an area where the temperature remains between 65°F to 85°F. If your home is normally cooler than this, your starter may be happier sitting near a light bulb, on top of a refrigerator, on a warm hearth or in an insulated box. If your home is too warm, setting your starter’s container in a bowl of cool water will help protect it from overheating.

A SYMBIOTIC RELATIONSHIP
Baker’s yeast is an isolated strain of yeast and has no lactobacillus while a healthy Sourdough starter has BOTH Yeast and Lactobacilli. These two microorganisms are designed to work together in a symbiotic relationship. Lactobacilli are anaerobic organisms which live off of carbon dioxide. Yeast lives off of the starch in the endosperm and produces carbon dioxide as a byproduct. This enriches the Lactobacilli colonization which then prevents growth of harmful bacteria.

Sourdough starters are simply containers that host this process and (in return for regular feeding) give the bread maker a natural leavening agent.

read more “ THE SYMBIOSIS OF SOURDOUGH ”

ARE THERE HEALTH CONCERNS WITH MICROWAVE OVEN USE?

Microwave ovens have been used in US homes for more than forty years. As long as the manufacturer’s procedures are followed, the FDA guidelines state that these are safe.

The War Department of the United States had detailed research on microwave ovens years before they were made available to the public. At the end of the second World War, this research was acquired. In search of an efficient way to provide meals to troops invading Russia, the Nazis had developed the first microwave ovens. The War Department of the United States held the Germans’ documented research for later study.

The Russians also acquired some of the German microwave ovens for biological testing. As a result of that testing, the Soviets issued international warnings about the health and environmental hazards of using microwave ovens and outlawed their use in Russia. Strict environmental limits were urged by Eastern European scientists who agreed with the Russian findings.

Thousands of workers that had been exposed to microwaves during the development of radar in the 1950s were tested by the Russians. It was determined that just being exposed to the energy field was enough to create health difficulties. The findings of the Russian scientists led to industry guidelines that limited exposure for industry workers to 10 microwatts and for civilians to 1 microwatt.

Adrenal exhaustion, anxiety, cancer, cataracts, dizziness, eye pain, hair loss, headaches, high blood pressure, inability to concentrate, irritability, ischemic heart disease, memory loss, nervous tension, an increased incidence of appendicitis, reproductive problems, sleeplessness, stomach pain, and chronic stress were found to be symptoms of microwave sickness experienced by those exposed to microwave radiation. Such symptoms would suggest inflammatory issues.

Russian teams of forensic scientists also studied the effects of microwave cooking on foods and the effect those foods had on people that ate them. Their findings were that ALL foods cooked in microwave ovens were damaged molecularly. Meats had destroyed and destabilized proteins and contained cancer-causing agents. Fruits and vegetables (chiefly root vegetables) cooked in a microwave formed free radicals. The basic substances found in fruits and vegetables had lowered levels of metabolic activity which interfered with digestibility and nutrient absorption. Subjects that ingested these items experienced digestive disorders caused by the inconsistent catabolism of micro-waved foods. This included an elevated number of intestinal cancers and cellular degeneration of peripheral tissues. Testing confirmed changes in the immune system and blood. Cancer cells were found elevated in the blood and were accompanied by malfunctions of the Lymphatic system which caused degeneration of the immune system.

Many US cooks decried the use of microwave ovens when first introduced. There were hot debates on whether tampering with the molecules in foods would make them unsafe for consumption. The results of the Russian research raised concerns that were shared by other countries which also banned microwave ovens. In the United States, citizens were assured that microwave ovens were safe for food preparation.

Perestroika arrived in 1987 and Russia removed the restrictions on microwave ovens.

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Dr. Mark Vinick explains how microwaves cook violently,
changing and damaging foods and the nutrients they provide.

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By 1991, the assurances of safety had reached the surgical staff of Hillcrest Medical Center located in Tulsa, OK. A successful hip replacement procedure had been performed on Norma Levitt, and she was still in the operating room. Because the blood warming device was not working that day, a unit of her own blood was warmed by placing it into a microwave oven located in the employee lounge. Within minutes of receiving this blood, a blood clot killed Norma. The hospital defended its actions saying that Norma’s death had nothing to do with her micro-waved blood; the FDA published warnings against use of a microwave oven when warming blood products.

Before Norma’s demise, scientific studies were being conducted by Dr. Hans Ulrich Hertel on the effects of micro-waved foods on humans. People that ate foods on an empty stomach submitted blood samples before and after eating. Comparisons were made between the blood of persons that ate raw foods, foods cooked conventionally and micro-waved foods as well as to the samples taken before eating. There were considerable variances in the blood samples of the volunteers that ate micro-waved foods. Dr. Hertel’s findings showed that eating micro-waved foods generated changes in the blood that mirrored the cancer’s pathology.

It was determined by Dr. Hertel that definite risks to health were associated with foods prepared using a microwave oven. He further stated that eating foods subjected to microwave cooking would have cancerous effects on human blood. In December of 1991, the Journal Franz Webber published his findings along with an article about Dr. Hertel.

Trade laws and the Swiss court were used by manufacturers of microwave ovens to silence Dr. Hertel, threatening him with personal ruin if he disclosed his findings. Dr. Hertel was prohibited from further publication of his studies and found guilty of “interfering with commerce” in March of 1993. This judgment was overturned August 25, 1998 in Strasbourg, Austria. The Swiss government was ordered to compensate Dr. Hertel.

Regulatory agencies, retailers and manufacturers insist that these appliances pose no health risks. These assurances however, are contradictory to the findings of published studies that find otherwise. It is worth it to take the time to judge not only how best our foods should be farmed and collected, but how those foods should best be readied to grace our table.

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ALICE WATERS is interviewed for a 60 Minutes segment by Leslie Stahl.
In the clip below, Leslie asks, "Where’s your microwave?"
Alice: "I don't have a microwave."
Leslie: "How do you live without a microwave?!"
Alice: "I don’t know how you'd consider to live WITH one."

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