Dos Rancheros Extraños

Two odd ranch stories in one day, one a local tradition new to us, the other a strange sort of scam and also new to us.

We don’t get out much, but when we do what fun it is to have a little impromptu adventure. We’re just about to start the bathroom demolition and have been scatter-brained with the necessary prep. We have only one bathroom, which means we go back once again to our early years here, needing an outhouse and outdoor shower.

Our old “poop with a view” re-employed

We headed to town yesterday to select the tile, but the shop was closed. We stopped by the Farmer’s Market, having heard it has recently grown, in step with the small city’s population.

Unfortunately, it hasn’t improved, only grown in vendors. It’s dissapointing to live rural and still not have a decent farmer’s market in any nearby town or city. I’ll refrain from complaining further, but one question first.

Should they be able to call it a farmer’s market when there are no farmers there? No fruits, no vegetables, no herbs, no dairy. One tiny ranch, not exactly local, offering beef shares, some jam and honey sellers, one stand selling really expensive breads, that was it besides the very many stalls of crafters.

Anyway, from those two disappointments we soon headed back home and along the way comes our fun ranch story.

We took the back route for a nicer country drive, one we’ve taken very often over the years. There are mostly woods and rolling hills dotted with small farms and ranches, cows mostly, very few people.

So when we caught sight of a parking lot full of trucks we got curious. Hubby pulls into Los Pinos Ranch, which we’ve never seen full of cars before, had hardly even noticed before among all the other ranches. We followed the line to a couple of security guards.

“Hi!” Hubby says to a well-built and well-kitted black man, “We’re just driving by and being nosy neighbors.”

Being we were still about a 10 minute drive from home, neighbors might sound like a stretch, but around here that’s still considered neighboring territory.

The man was cordial, not exactly friendly, but not at all off-putting, so Hubby continued his inquiry, and I also began to chime in, now with curiousity well-piqued since seeing how large this event actually was.

“What’s all the crowd here for, some sort of festival?” Besides the security duo we appeared to be the only gringos in sight, which later upon entering we learned to be true. There were no signs at all, in Spanish or otherwise.

Looking around while Hubby was speaking, I spotted a track, and horses, but still, it was all so foreign, while practically in our backyard. I interupted them.

“Oh, is it a horse show or training or something?” My confusion was probably obvious, but the guard’s reply only engendered more of the same. Neither Hubby or I had yet to clue in to the nature of the event.

The guard was attempting to tell us, but without speaking the precise words, I understood only later.

Well, he said, they like to compare.

Huh? OK. Still clueless.

Then he pointed to a couple of ladies down the path aways and said they were the organizers and we should talk to them.

So we did and they were very nice, just the one spoke English, but she was as friendly as could be and said we should go on in, they want more locals to participate, in fact. Participate in what, we did not know. And, there were food stands on the other side of the tracks, so we were sold.

Then, crossing the track, it suddenly dawned on me. Horse racing, duh! And the odd words of the guard came back with a flash of clarity. They ‘like to compare’ was his gringo euphemism for ‘they bet on the races.’

We don’t gamble and we’ve never been to a horse race, so perhaps our severe ignorance can be excused?!

Although in hindsight it’s so obvious. Now, I’m not judging, but I do believe that sort of gambling is illegal in these parts. Not that we really care a hoot about that, especially once we got a whiff of the taco stand.

The simplest of setups you could imagine, why can’t they manage that at the farmer’s market? Charring beef, frying onions, our senses led us in a beeline. Fresh diced tomatoes, two kinds of salsa, cilantro, boiled potato side served with a chunk of grilled onion. Delish!

Better tacos than we’ve had at any establishment in town, cooked and served out of the back of a trailer.

A bit of reasearch once home and the tradition is alive on social media (like we would know!) and we can look forward to more excellent tacos and racing festivities next month.

@rancho.los.pinos7

Finalistas del Maturity “El Mero Mero” en su primera edición exclusivo del Carril Ramcho Los Pinos 🌲, si señor‼️#paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii #viralvideo #CuartosDeMilla #CarrerasEstelares

♬ sonido original – Rancho Los Pinos

Think what you like about horse racing in general, or gambling in particular, but it’s a huge deal better than what was the thing among dudes where I grew up, which was car racing and monster truck pulls. Loud, noxious, destructive and, well, just REALLY loud.

This was fun! You could hear the music and it was catchy mariachi, not depressing country ballads like they play in the local farm and ranch stores.

Of course we did stick out like the gringo sore thumbs we are. Ball caps, not cowboy hats. Crocks, not cowboy boots. Cringy, I know. But we’re committed to taking it down a notch next time we go, for the tacos, of course, not the gambling.

For Hubby that will mean absolutely no shorts. Mexican men are not short-pant people. There seems to be a certain amount of pride attached to that fact, but it’s lost on me.

For my part, a bit of more feminine appeal would be in order, if I can muster that anymore. Case still open.

Which leads me to the next ranch story. And the mystery of the sexy bras I’d never have worn, or even purchased on a huge whim, even in my sexiest days full of youthful vigor.

I was not nearly as dumb-struck by this oddity as I was by the impromtu ranch races. Clearly it was some very strange mistake, not a surprise hinting gift from Hubby, who would know me far better, and never dare make such a vulgar assumption.

Green and bedazzled, come on! Meant for a harem girl, no doubt!

Come to find out after some perplexing Google searches that there is currently a large scam going on, and I’ve just been ‘brushed’. WTH?!

From the return sender’s address, it comes from a fancy ranch in California. Far too fancy for me! But according to the news, this scam, which is becoming more common, probably uses both fake addresses and fake names. Yasfara does sound kind of fake.

But what could they be after sending me free stuff? I now realize this happened already twice before, I just never chalked it up to a con.

Several years ago I received seeds I never ordered. So did a lot of folks. I often order seeds, folks sometimes me seeds, I just brushed it off. Brushed?

Then a couple months ago I got two pairs of shorts. Because I’d recently ordered shorts from Amazon, I figured it was them, just not exactly what I’d ordered. They weren’t too bad, so I kept them, only receiving the correct order weeks later.

After Hubby’s sleuthing he discovered the “Brushing scam” with the objective of inflating the products’ ratings by collecting ‘verified purchases’ and giving fake reviews with them, apparently.

Here is our ‘Yasfara’ of the ‘Rancho Cucamongo’ reported on at the Better Business Bureau, along with a news clip about the fraud.

What to know if a mysterious empty white mailing envelope shows up at your house

Scams Details Better Business Bureau

Strange times, indeed. Just for the record, we don’t mind feeling like foreigners five miles from home, it’s rather a pleasant nostalgic feeling for us both, recalling our own pasts of living as illegal immigrants in other lands.

But, if you’re going to send me bras, please send the comfortable variety, padless, without jewels or sequince, cotton, white, for those rare occassions I still wear one.

Or, if that’s all you’ve got on hand, may I suggest sending them to a more appropriate recipient, like a still-young sexy lady at the Rancho Los Pinos right down the road?

The Real Cheese, continued

“If you don’t read the news you’re uninformed, if you read the news you’re misinformed.” Mark Twain

The same can be said for labels.  While our “health freedom” advocates go after the most obvious chemical concoctions, or suffle around useless info about calories and so-called vitamins, folks who really do care about their health are getting duped by seemingly healthy foods.  

I believe we all know that counting calories is a fool’s errand. But for those who might still not get it, here’s a 2nd grade level demonstration.

Now let’s get to the graduate level.  Enzymes and cultures and rennet, are they all the same?  The modern cheesemakers would like you to believe they are, but they are certainly not.  

My issue is with the deception, just to be clear, that is always my issue.  If folks choose, with proper information and informed consent, to consume chemicals and lab-made food, I have no problem with that.  As the kids like to say, “You do you!”

But this is not what’s happening. These foods are being forced on consumers under an illusion of choice.  We are not even privvy to proper food labeling and cheese is a prime example.

Most cheeses sold today will have the same ingredient list as I do when making a 100% natural cheese: milk, culture, rennet, salt.  Looks simple enough, but it is far more complex than that.

Pasteurized milk or raw milk?  Natural cultures or lab-produced cultures? Animal rennet or the ‘new’ so-called vegetarian rennet?

Already we enter deceptive marketing practices on the topic of rennet, because most folks don’t know what it is or how it is acquired in nature.  

So the manufacturers of vegetarian rennet are relying on consumer ignorance rather than informed consent.

I claim this because they are insinuating, by appealling to vegetarians, that it is more humane than animal rennet.  When it comes to the modern abhorent feed lots and poor treatment of animals ina factory-farm setting I suppose they could be correct.

But in traditional dairy farm protocol this is completely false.  Hubby jokingly calls it “male privilege” because the practice is, only females are raised to maturity.  Boys are sold, castrated or not, or raised separately to be slaughtered for meat after a couple years in the field.  

Natural rennet is acquired by extracting the abomasum of the young ruminant animal’s stomach, which we have done here on the wee homestead, if you want to check it out.  

For the average farm this is not an issue, as there are plenty of males which can be slaughtered for this purpose.  Not that it takes more than one, because it will last a VERY long time, as is proven in “3rd world” dairy operations still today.  This is a process called ‘backslopping’ where a rennet-culture solution are reused for an entire season, similar to how sourdough starters are “grown” and reused.

But when it comes to huge dairy operations with fancy equipment and many rotating employees and assembly-line production this doesn’t work.  It’s not consistent and reliable enough, there are too many variables in such a living product and as the old adage goes, too many hands spoil the broth.

For the giant manufacturers these lab-created cultures and vegetarian rennet are a necessity–for them, not for the consumer.  However, their aim is to make it appear as if they are doing it for “consumer choice”.  Even as the consumer has no choice!

Vegetarian rennet is now the norm, used in the vast majority of cheeses sold in the US.  The same goes for the added starter cultures and “enzymes” used for flavoring and consistency, all produced in a lab.  As they are showing images of happy cows on lush green fields and quaint farmhouses on their labels and websites, this image is as deceptive and manufactured as those ingredients.  

While conscientious consumers rightly raise concerns over animal welfare and antibiotics in their milk, they’ve barely scratched the surface of the issue.  Even the “organic” label here is deliberately deceptive.

Rather than be honest with consumers, instead we get gaslit.  We are suddenly dealing with “allergies” and “intolerences” where none existed before.  We are informed we must take special “enzymes” if we insist on eating dairy foods.  We are directed to the new dairy-free products made by the same manufacturers and also produced in a lab.

And when we try to do our due diligence to understand what is in our food and why it now causes us health problems, as I have, we are given the runaround.

I’ve been on the runaround track for a week now by the Customer Service department of the popular brand Swiss Colony, a major seller of cheeses and meats.  They are clearly trying to run me down by being avoidant and evasive about a very basic question–what’s in your cheese?

After reading all the information on their website and getting no answers, I contacted them directly.  Yes, they use “vegetarian” rennet, which I already knew from their Q&A section.

My initial inquiry:

Hello,
please inform me of the complete ingredient list for your Baby Swiss Cheese, meaning the specific types of cultures and enymes being used, and if possible, the manufacturers’ names for those and as well as your vegetarian rennet.
thank you,

Their reply:

Thank you for contacting Customer Service.

We have forwarded your inquiry to the proper department and will reply with an answer as soon as we receive the information.

We appreciate the opportunity to be of service.

Then, the next day:

Our Baby Swiss uses vegetable rennet.  Please see below for the requested list of ingredients. 

INGREDIENTS: PASTEURIZED WHOLE MILK, CHEESE CULTURES, SALT, ENZYMES, CALCIUM CHLORIDE.

ALLERGY INFORMATION: CONTAINS MILK.

So, the obvious assumption here is, if you have allergies to this product, it’s because you have milk allergies.  Then you get their list of solutions to your problem, links to all their “alternatives”.

  • Dairy-Free, Vegan Mozzarella Cheese That Melts Perfectly, Plant-Based, 7 oz 6-PACK, Lactose Free Cheese with No Allergens, Non Dairy Cheese.
  • Never Better Foods Plant-Based Shredded Cheddar & Mozzarella Cheese Blend, 6 Pack (6 x 7 oz Bags), Dairy-Free, Vegan, and Allergen-Free, Ideal for Cooking, Melting, and Meal Prep
  • Empasta Vegan Cheeze Sauce – Dairy-Free, Gluten-Free, Nut-Free, Soy-Free – Creamy, Easy Melt, Low-Calorie Cheese Sauce Alternative for Dips, Pasta, Nachos, Burgers, Veggies & More – 12oz sustainable jar (Smoked)
  • Madly Hadley Plant-Based Parmesan Cheese, 2 packs – 16oz | Original Vegan Cashew Parmesan Grated Topping for Pasta, Salad, Sauces | Dairy-Free, Gluten-Free, Non-GMO, Soy-Free, Keto-Friendly

Clearly they did not answer my direct questions, so I tried again.  And again.  And again.  And I’m still waiting for my answers.

I will return with their answer, if I get any, in the next post, along with a more upscale brand, to demonstrate more money doesn’t always mean a more natural product.

Industrial vs Traditional Cheesemaking

Such a synchronistic interview popped into my feeds, which I just have to share. Not only is our wee homestead full of young blood sucking down mamas’ milk, but I’m also teaching another cheesemaking workshop this week.

So, milk is big on my mind, nothing unusual there.

This interview from Weston A. Price is priceless! It really is such an awesome feeling for me when a new and powerful voice comes on the scene repeating what I sincerely believe and what we have been diligently cultivating on the wee homestead. We are losing too much of great value in our blind rush toward ‘progress’. We’ve got to work harder to keep hold of our wise traditions, or they will be lost forever.

This traditional cheesemaker, Trevor Warmedahl, follows the David Asher school of ‘black sheep’ cheesemaking and is doing such an inspiring job of it.

He discusses the on-going rennet controversy, which I’ve also mentioned, here https://kenshohomestead.org/2024/03/04/cheese-brought-to-you-by-pfizer/

Clearly this issue is getting lots more attention lately, but it has been on the radar of many cheese-lovers since the 90s, including yours truly, because I was so peeved to have to give up cheese, because I was suddenly ‘lactose-intolerant’, like loads of other people. But at that time it was only in the U.S. I couldn’t eat breat or cheese, not in Europe.

Today in Europe they have also been inundated with ‘vegetarian’ rennet and glyphosate and other chemical industrial products and processes, and when it comes to cheese, the vast majority are not labeled as such. I got suspicious, started asking a lot of uncomfortable questions, and found out A LOT about GMOs and our body’s reaction to them.

The interview summary and link for anyone interested in some fantastic cheese talk (he even talks about the maggot-ripened cheeses I’ve mentioned quite a few times on this blog!)

Traditional cheesemakers respect the process of cheesemaking. They honor the environment, the animal, its milk and traditional techniques – all of which lead to delicious, nutritious cheese. Industrial cheesemaking, in stark contrast, emphasizes sterile conditions, uniformity, and artificial inputs (including GMO-derived rennet). The cheese that results from the conventional approach is consistent… but misses a lot in terms of flavor profile and nutrients.
 
Trevor Warmedahl is a cheesemaker, fermentation educator and the author of Cheese Trekking. Today, he takes us on a cheese adventure, as we gain insight on traditional, artisanal cheesemaking. He gives us pause about what is in our fridge and where it comes from.
 
Trevor has trekked all over the world, working alongside artisanal cheesemakers, so he understands and shares the importance of working with (instead of against) microbes and nature. He describes cheeses you may have never heard of, along with unique approaches to making them. Trevor also helps us take stock of what has been lost in our modern approach to cheesemaking.
 
Visit Trevor’s website: sourmilkschool.com

https://www.sourmilkschool.com/

Listen to the interview:

I Have a Dream!

I have a dream that when asked where I sell my delicious locally-produced raw milk cheeses my response will be one of beaming pride instead of deflated frown.

Instead of–“Sorry, I can’t sell them, it’s illegal”–in my dream I reply instead:

“I have an assitant who delivers our homemade cheeses twice a week to the community Farmstead Store in town. You probably should call her and make arrangements because she always sells out by lunch. We have Farmstead Stores in every small town in our region who send out drivers to exchange with one another. Our free-range pork and our neighbor’s beef sell out even faster than the cheeses. They’ve also got year-round fresh produce there, eggs of course, honey, wine, kombucha–all sourced and produced from within 15 miles.”

Instead of my dream, in my reality I get asked, “Can’t you get a license?”

No! No, of course I cannot get a license! Instead of dream-speak I get the nightmare reality.

It’s not only impossible to get a license for a home cheesemaking operation, it just happens to also be against my philosophy.

“An agorist is one who applies the principles of libertarianism consistently through counter-economic practice. They aim, that is, to bring about the voluntaryist society not through political (in)action but through direct counter-economic action.”

No, I cannot get a license. Since we are in the South, I wonder if another appeal might be in order?

Imagine if instead of ‘philosophy’ I said ‘religion’. So my reply becomes:

“Appealing to State and Federal officials for what I, and my neighbors, choose to purchase for consumption is against a fundamental aspect of my religion which preaches the gospel that God chooses my food through my tastebuds.”

“This is not a trivial point. A free society is not merely an ideal society to be philosophically formulated, but a process to be enacted through conscious action. Thus, the idea of separating the free society from the actions that free human beings must (or must not) engage in is self-contradictory. What else defines a free society except for those actions?” James Corbett

“Furthermore,” I continue in my dream space, “I’m allergic to paperwork and authoritarian nincompoops and I refuse to spend what little time I have left on this spinning green insane asylum kissing the arses of Velvetta-eating officials mansplaining me what I must do to make safe cheese.”

Also from Corbett
In “An Agorist Primer” Konkin explains:
“We see that nearly every action is regulated, taxed, prohibited, or subsidized. Much of this Statism — for it is only the State that wields such power — is so contradictory that little ever gets done. If you cannot obey the (State’s) laws and charge less than [because of “Fair Trade” laws], more than [because of “Anti-Trust” laws], or the same as [because of laws against cartels] your competitor, what do you do? You go out of business or you break the law. Suppose paying your taxes would drive you out of business? You go out of business — or you break the law. Government laws have no intrinsic relationship with right and wrong or good and evil. Historically, most people knew that the royal edicts were for the king’s good, not theirs. People went along with the king because the alternative looked worse. [. . .] But everyone is a resister to the extent that he survives in a society where laws control everything and give contradictory orders. All (non-coercive) human action committed in defiance of the State constitutes the Counter-Economy.”
In effect, Konkin takes the plight of the modern-day citizen, stuck in a web of ridiculous, contradictory, and impossible-to-follow laws, rules and regulations, and flips it on its head. It is not a source of shame to be acting against the arbitrary whims of the state, but a virtue. Economics is the realm of white markets: legal, licensed, sanctioned and regulated exchanges in the aboveground economy. Counter-economics is everything else: black market and gray market activity either specifically outlawed by the state or not licensed or approved by it.
People tend to get squeamish when they hear “black market,” but we’re not just talking about gunrunning, counterfeit smuggling or drug dealing here. Any (non-violent) activity that doesn’t have the blessing of the state is counter-economic.

“Of course, individually, these actions seem unimportant, even trivial. But in combination they drain significant resources away from the clutches of the state and toward the people participating in the actual productive economy. It is estimated that 20% to 30% of Americans fail to report taxable income. In some parts of Latin America it’s closer to 80%. Can you imagine if it were 100%? A few isolated counter-economists acting in a disorganized haphazard faction is a minor inconvenience to the powers-that-shouldn’t-be. Millions of people acting in concert in a deliberate undermining of state authority is a revolution. This is the promise of counter-economics.”

The quotes that are not in my dream are taken from the following 2 articles by James Corbett, well worth the read.

https://substack.com/redirect/ba0aa4ad-e65c-49d6-889b-40771af20c61?j=eyJ1IjoiYXBsankifQ.vij_GSi8NAkTixijJIkYbmIMsSylddJaDImehSkL3TQ

Do you have a dream, too? Care to share?? 😁🤗

A Tale of Two Cheeses

This is a repost of a few of my first cheesemaking adventures way back in 2015. I decided to repost it since not only is it Hubby’s favorite, but also because my cheesemaking workshop is right around the corner, so my cheese posts are getting more views lately.

From the archives:

I’ve now made nearly two dozen different cheeses. When I started out, my only raw milk source was a five-hour round-trip drive, I was aging them in the veggie drawer of the fridge, and I was following the recipes to the letter.

I now have an aging fridge packed with cheeses, my raw milk source is at least in the ballpark, I’m creating my own recipes, and I may even spring for a pricey PH-tester. It’s been a long, fun road with a steep learning curve made in a relatively short time, which is what I say about pretty much everything in our adopted rural lifestyle.

But the best cheese I’ve made so far was the third one I attempted, and it started out as a smelly, rather disgusting potential disaster.

In our cheese-making class, we were strongly encouraged to take notes on our every hard cheese-making venture and being the diligent student I usually am, I do. This time was no exception.

Has odd fishy odor” is at the top, middle and end of the third cheese’s entry. I was a bit reluctant to include the less-than-savory details as to why that might be.

First, a bit of background on my past experiences with stinky cheese. I am no expert, I can’t even call myself a true aficionado, but I’m more cheese-fearless than most, especially most Americans. After all, I did live in France for a while, and spent a few months in Corsica, where I met the only cheese that scared me off.

The Corsican cheese is quite popular and, being a sensitive traveler attracted to regional specialties, I was anxious to give it a try. I went to the farmers’ market, found the oldest, roughest-looking cheese-monger of all the vendors and marched right up to examine his wares. He looked like an ex-sailor with wrinkled, sun-burnt skin, black patterns on his forearms where I assume tattoos were once legible, and an easy-going, toothless grin. He eyed me as I pretended to know what I was doing. I glanced over his table and tried to make out the curious handwriting to learn what I might be able to pronounce well-enough to order.

My eyes went right to the group of words I was searching for – traditional Corsican cheese – how easy was that? I felt already triumphant. In my best French, I tell him I want that cheese, and he replies, “Avec ou sans habitants?” At that point I feel certain I saw a glimmering in his eyes. He points down to the sign below the ‘traditional Corsican cheese’ sign, which reads just as he has stated: “AVEC OU SANS HABITANTS.”

Instead of triumphant, I’m instantly befuddled. I had no idea what that meant, and the question so baffled me I thought I clearly did not understand. I said quite sincerely, “I don’t understand.” But, in retrospect, I think I kinda did, I just didn’t want to believe it. “With or without inhabitants,” it was clear and easy to understand even for a non-French-speaker.  This was not a linguistic block I was having, it was a reality check.

At that moment my market companion attempted to come to my rescue. She didn’t speak English, but understood my dilemma apparently without words exchanged, being French and rather snobbish about her cheeses. “Inhabitants …,” she repeated to my complete horror, “as in maggots.” After which she pinched up her nose slightly and gave a nearly imperceptible shake of her head, like she was trying to reassure me – ”Don’t worry, on the mainland we don’t eat that sort of cheese.”

Maggots, I’ve since discovered, is just one of may unsavory methods of ripening, there are many, like ‘cheese mites’ and they are still deliberately used to ripen certain cheeses in various parts of the world, like Casu martzu – Wikipedia.

Wiki image of maggot-ripened cheese

So, back to my Cheese No. 3. The first two times I followed two different farmstead cheese recipes to the letter, wrapped them to age, and made my notes, nice and clean, without any question of potential perfection in outcome. This third time I found a recipe online that was so vague in steps, measurements and temperatures, I had to wing it a bit for the first time.

To make matters worse, this particular day had a pronounced increase in kitchen traffic. After I’d muddled through the recipe and began the pressing process, Handy Hubby had a dramatic building challenge of the electrical variety that required him to tear into the wall in the vicinity of the press. He’d just been on the roof cleaning up mice nests, and they’d managed to chew through some of the wires, which he now had to replace.

I wondered momentarily if that was something I should include in my notes. Nah, best forgotten, I decided.

But I could not forget, and what I’d hoped would be a quick in-and-out project around the press turned into an hour, going on who knew how many more. With Hubby going in and out, meant the dogs are following him. They think this is a game and don’t understand Hubby’s irritation as he curses the mice only under his breath … and … is sweating through his T-shirt. Right over the press!  

Tori and Papi, our dogs at the time, who were often guilty of playing games around the cheese press.

Finally, the straw to break this camel’s back – I glance over from the sink as Tori’s tail brushes over the press. Tori is our Dane-Mastiff and about 6 feet from nose to tail tip. In a flash I imagine it snake-like engulfing the entire cheese.

“Stop, stop, oh my god, stop the pressing!”

I neither wanted to perceive myself as excessively anal nor offend Hubby’s already delicate mood any further, but my stomach was churning and my mind screaming at me for what I was allowing to happen to that poor cheese. I immediately disassembled the press, moved it to the office, and, with trepidation, examined the cheese, slowly unwrapping it from the muslin.

Just as I had suspected, dry-wall debris, dog hair, and who knew what other invisible entities had found their way onto the surface of Cheese No. 3.

In a moment of panic and disgust, I nearly threw it in the garbage. Then I thought, no, wait, chill, this will be the perfect testing ground. I’ll continue to do everything wrong, according to all things science and sensibility, and see what happens.

So, I stopped following the vague directions and followed instinct instead. What would the Corsican cheese-monger have done, I repeated to myself as I decided not to wrap it, to leave it at room temperature uncovered for days, then put it in with the others to age in the drawer of the fridge.

Not only did it look completely different from the others, it also smelled completely different. The fishy smell had stabilized, mold started growing on the air-dried, uncovered rind, and the texture softened inside until it began to sort of pooch out around the middle like love handles.

I felt some encouragement then, thinking, “Might good cheeses be like good dogs and begin to resemble their masters?”

A couple weeks more and it began to look and smell so delicious the temptation was starting to weigh on me. It was becoming irresistible. On Christmas Eve, I could wait no longer. The vague directions said it would be ready in two months, but my instincts were saying, ”Dig in, woman!”

The luckiest mistake: Cheese #3

So I did, and it was delicious! I am now convinced the best cheeses were discovered quite by accident and our ancestors turn over in their graves every time we get squeamish over a few dog hairs or even . . . maggots.

The only problem is, I have no idea how to imitate it.

The latest cheese ‘failure’ supposed to be a pepper jack– story and tasting coming soon!

Fast forward to last week, October 2025, and we have another crazy cheese mistake, which may turn out to be just as delicious!

Here’s the ‘pepper jack’ after further aging abuses, looking and smelling full of potential!

Only time will tell.

Milk Into Cheese

Just some cheese talk this post, plus a bit of a book review and a delicious recipe for Blackberry Ricotta Cake.

David Asher’s latest book arrived and I’ve been devouring it, as well as a whole lot of cheeses. He dives deep not just into the biology, ecology and history of cheesemaking, but the dairy and fermentation traditions that continue today around the world. Really fascinating!

Since the beginning of August, when I found a raw milk lady with a surplus willing to work with a renegade cheese lady, that’s me, I’ve been my own milk lab*.

5 gallons of warm milk spoiling on the table. 😆 Plus a ‘failed’ pressed ricotta, used too much vinegar, but it will still be good further dried and crumbled on salad like feta.

Together we settled on a suitable style and schedule that’s been rather rigorous for me, 5 gallons twice a week, right from the barn to my containers. Not even chilled. (I can see my mom in my mind’s eye trying to hold the grimace from her face! 😆)

A very hot Pepper Jack before its tallow rub before aging several months.

But I’m in hog heaven! It’s brilliant to have top-quality raw milk for a cost so reasonable I can afford to experiment again, because that’s my favorite part. It still feels like a mini-miracle after searching and pining for so long. Plus, my milk lady is arranging for me to teach a workshop again very soon at her church. (I wonder if their grimaces will match my mom’s?!)

My raw milk lady winces at the idea of making clabber cheese too, and I bet most others would as well. Sitting warm milk out on the counter for a few days would scare Brits and Yanks, equally I expect, because our unusual cheese habits in America came from them, mostly.

The vast majority of the rest of the world, Europe included, drink fermented milk and eat raw fresh cheeses, as well as cooked and aged cheeses. Velveeta, like Squeeze Parkay and American cheese slices are a true embarassment to culinary culture and it’s a shame more Americans can’t see that. But I think it’s changing.

It’s our obsession with pasteurization and refridgeration that both giveth and taketh away in the realm of cheesemaking.

Sweet cream and fresh milk are far from the norm, and came about with industrial-level and widespread home-use of refridgeration. Cooling milk should really be considered as less than ideal, it begins the de-naturing process, which continues when we then must re-heat to an optimal temperature for cheesemaking, which is about 93 degrees, the same as it comes out of the cow.

Not that I ever care to live without refridgeration, mark my words! I LOVE all our costly cooling devices. Still, I really do want to know what the most naturally produced cheeses taste like, and I have that rare opportunity now.

The other problem that gets solved by not chilling the milk before cheesemaking is re-heating the milk adds about an hour to the process, because it must be done slowly and evenly, which requires stirring, or using a water bath.

Hubby’s Redneck solution–Water bath in a garbage can, equipped with a fish-tank heater and oscillator, and now on casters for easy storage. Wow!

Just as Hubby tries diligently to solve all my complicated problems with custom redneck solutions, the temperature challange got him thinking creatively on my behalf once again. Not to mention the fact (I’m sure) that I’m taking up way too much prime kitchen space and time. Did I mention we have a small kitchen in a small cottage?

As a bonus from cheesemaking we have loads of ricotta, made with the whey after the curds are removed. I mentioned whey cheeses last time, which are most delicious pressed and soaked in cider or wine, mixed with herbs on crackers, in pasta sauces or salad dressings, but ricotta also freezes well. It also has to be made the same day, another reason for as many shortcuts as possible in the overall process.

And still, with all those possibilities, it’s proving a challenge to keep up with all the ricotta. My scheme is to create something so delicious the neighbors will start taking it off our hands.

So here’s one more tasty solution.

I like it dark, but you don’t have to. 😁

Blackberry Ricotta Cake
(or blueberry, rasberry, whatever berry)

1 1/2 cups soft wheat (sifted)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla
1/2 cup butter, melted
1 cup frozen blackberries (only slightly thawed)

350 oven, pie pan greased/floured.
Whisk flour, sugar, baking powder and salt, set aside.
Wisk eggs, ricotta, vanilla in separate bowl. Combine both and mix until just blended. Fold in butter. Fold in 1/2 berries, top with remaining berries.
check at 45 minutes.

Good plain as a coffee cake or with ice cream or whipped cream for dessert. 😋

*milk lab is actually David Asher’s site, not in my kitchen! 😂
David Asher is a Natural Cheesemaker, bringing the traditions of dairying, fermentation and coagulation back into this age-old craft. A former farmer and goatherd from the west coast of Canada, David now travels widely, sharing a very old but also very new approach to cheese production. Through teaching about the use of in-house starter cultures and natural rennet from calves and kids, David helps cheesemakers around the world reclaim their traditional cheeses. He also explores the relations of all food fermentations, and the important role of small scale and traditional food production in our modern world. David is the author of ‘The Art of Natural Cheesemaking’ and the upcoming ‘Milk into Cheese’.

David Asher’s Milklabhttp://www.milklab.ca/

Thank you sir for another most excellent book!

So. Much. Milk

A sudden mini-miracle has occured and has turned the month I completely intended to be an exceptionally lazy one into a whole big mess of work.

What’s in your cheese cave?
A portion of the cheeses I’ve made in the last two weeks, the largest was from 9 gallons, which was transformed into a Caraway Gouda. The smallest was made right in the half-gallon Mason jar with milk directly from the cow, never cooled and ‘backslopped’ from our own homemade goat rennet. Backslopping was a traditional method used on the farm to carry the culture and rennet combination from day-to-day, similar to keeping a fresh starter culture for sourdough bread.

While it’s work I love, the problem-solving has been endless and my shoulder is an on-going issue. After such a long search, this was so unexpected and has caught me off-guard, unprepared and re-injured. Why am I not surprised?

My milk-quest for cheesemaking has been a decade-long challenge. For the briefest of run-downs I’ve watched raw milk prices double in that time, tried and failed at goat rearing, and for the past couple of years I’ve been herdshare hopping, with prices far too high for cheesemaking.

A few weeks ago I tried another herdshare–closer, nicer, and so much cheaper. Finally, I can make cheese to my heart’s content, to hell with my aching shoulder! And thanks to Hubby on early retirement, who is willing and available for all the heavy lifting.

And who also helps with the redneck innovations–having just made me a new collapsible cheese-hanger unit and also made my cheese-press.

I’ve even been able to experiment again it’s so reasonable, at just $3.50/gallon. Not since the goats have I managed to pay so little for such cheese pleasures. My new milk lady is short on customers, half her milk is going to her neighbor’s pigs every day.

All I can think is, how crazy is that? That precious milk goes to the pigs, because it’s illegal to sell it anywhere but at her farm and to process it into cheese to sell is also illegal. While I can imagine those are some very happy pigs, I still wish I could sell cheese.

Actually, not so much the selling part, just the making part. I do often give it away as gifts and I get rave reviews. I’m often asked why I don’t sell it at the Farmer’s Market, because so few know how illegal it actually is. The requirements for licensing are very strict, not a chance a home kitchen would pass, (Great Dane not included!) and even with all the proper paperwork and a professional kitchen, many cheeses are still illegal to sell.

Various whey beneficiaries on the homestead:

I don’t want to run a cheese business anyway. I want a HWB (Hobby with Benefits) with those benefits being financial as well as delicious.

For now, I’m already out of room in my mini-aging fridge. I bought a second one, but once I got all the cheeses in it I had an impossible time getting a steady temperature. I gave up after 3 days of trying, to a mess of 70 degree cheeses sweating and dripping and starting to smell bad. The fridge regularly swings by 30 degrees, a cheesemaking nightmare.

I can work with a steady 50-55, and control humidity using plastic bins, not exactly a cave in the Loire Valley, but I can make it work well enough for a short Redneck affinage.

The non-existent affinage fridge of my dreams would be humidity controlled. The one that’s close enough costs a mere $700 and has temperature control in two sections (nice!). It’s technically for wine but home cheesemakers who can afford it often convert them with great success, or so I’ve read.

Let me just put that up on my vision board and see if it arrives in a timely fashion!

Also on my wishlist, David Asher’s latest book. His first book is my go-to resource and changed everything I was doing in making cheese, “The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses.”

Despite the struggle for a reliable raw milk source I have come to the wonderful place in my cheesemaking skills that I no longer follow recipes. I still read plenty of recipes, of course. But I read them to glean new techniques, learn cultural differences and especially pre-industrial methods, and imagine new combinations, in order to try them in my own way, like the rest of our cooking here. Hubby works the same way with his culinary craftiness.

It is the key to turning cooking from drudgery to joy, imo. It’s ‘the zone’ like they talk about in sports, or artists in their creative flow. Who wants to do that in their sterile industrial kitchen rather than in the comfort of their own home? Some, I know, but definitely not me.

Some previous cheeses “Kenshobert” in my territoire version of Camembert.

Turning a favorite hobby into a business is the joy-killer. Being well-rewarded for a favorite hobby is the goal. That’s magical like milk transforming into 1,000 cheeses is magical. Some call it alchemy, but really it’s just fermentation, maybe the most ordinary and natural process in the world.

Cheesemaking is also economical and beneficial to more than just our health and palette. The dogs and the pigs get all the whey after the ricotta is made–whey ricotta is a delicious ‘by-product’ from making hard cheeses. So from each gallon we get the heavy cream for coffee and ice cream, milk for cheeses, and whey for other recipes and very contended critters.

Ricotta pressed overnight then soaked 3 days in homemade hard pear cider. Eaten fresh, with fruit or crackers, it’s mild, slightly sweet and tangy.

The critics of course think it a lot of wasted work when cheese from the grocery store is cheap and plentiful, and there’s a growing network of artisanal cheesemakers who craft excellent cheeses (for a hefty price). I’ve had plenty of such cheeses and they are indeed delicious and worth the money.

But, they are all subject to the laws, which usually means: pasteurization, medicated animals, artificial lab-produced rennet (brought to you by Pfizer!), and freeze-dried cultures, also lab-made.

All that is exactly what I’m trying to get away from, in order to craft the most natural, local cheeses as possible. It’s an impossible task while remaining inside the laws.

Yet, there are folks still alive today who can remember when the laws weren’t so intolerably squashing to taste, creativity and economy. Just as there are old-timers here in Texas who can remember the days when they were allowed to raise, kill, process and sell their own livestock to the public, there are cheesemakers up north (no traditional cheese country in the south, too hot) who can still remember a time they could sell their handmade cheeses produced on farm in their own kitchens. Now most cheeses sold in this country are essentially fake, already lab grown, like the ‘meat’ they keep trying to push on the public.

Somehow there are still the majority who continue to call this freedom and progress.

Gavin’s Recipes & Remedies

I wrote about Gavin’s book and gift of seeds recently, and now I’d like to share a bit about the recipes and his approach to gardening, food, cooking and life in general that I align with so much I can easily overlook our superficial differences–like we’re at nearly opposite ends of the gardening calendar, we’re decades apart in age, and I would normally never buy a vegetarian cookbook.

But as I already said, it’s much more than a cookbook. And I have too much respect for Gavin’s work to shun it just because it’s vegetarian! 😆

I’ve got a dozen pages marked of delicious-looking dishes I can’t wait to try. A number of dishes are already on our regular routine, like sourdough pancakes, heuvos rancheros, enchiladas with salsa verde and refried beans, and Greek salad (and we make it with homemade feta!)

At the top of my ‘Must-Try’ List: Shakshuka. The name alone sounds alluring!

We do eat a lot of vegetables and we always have salad daily and I’ve gotten plenty of new ideas–combinations I hadn’t considered, like a zucchini salad with mint–I’m often wanting to use more mint, it grows like crazy here.

The recipes are very adventurous too, drawing from diverse cultures and culinary traditions–Ethiopia, Morocco, Bali, Mexico, Greece, Thailand –which I truly appreciate, because we tend to get stuck in a bit too much of a routine sometimes. When the garden produce is rolling in by the wheelbarrow, there’s not much time to get creative.

The lovely and edible Borage flower, used as a garnish in Gavin’s Gazpacho recipe on YT. 
(Photo credit: Kath-UK)

In fact, on the things that really matter, we agree completely.

Like on the importance of fermented dishes, and especially sauces, because the ones that are mass-produced are full of chemicals and highly processed garbage. It’s hard not to sound preachy, maybe even impossible, when telling folks how terrible their diet most likely is. But it’s the plain and simple truth.

I still go to the grocery store from time to time and I see what’s available and what’s in most folks’ carts and it’s pretty hard not to get judgy and to bite my tongue!

The difference a few dietary adjustments can make over time is really impressive–and it starts with naturally-grown fresh food.

Considering the vast majority of folks are outsourcing their health to Big Ag, Big Food and Big Pharma it’s not any wonder why our societies are collapsing under the weight of it all!

I’ve been enjoying goofing around with the free meme-maker ap using Gavin’s gorgeous photography and inspiring quotes. 😊

“In the past hundred years or so most people have forgotten about those ancient fermentation practices because of the advent of ‘instant gratification’ mass-produced products has allowed for entire generations of people to become completely dependent on corporations that supply them with the ‘food’ they need to survive. These ‘ultra-pasteurized’, pre-packaged, chemical-laden ‘food products’ are devoid of life, contain very little if any nutrients and are produced in ways that cause much damage to the planet’s ecosystems. Though eating prepackaged factory food (with unpronounceable ingredient lists) might be considered by some as ‘normal’ by today’s standards, it is certainly not a ‘norm’ that is conducive to longevity, sustainability or common sense.”

With thanks once again to Gavin, for his great many gifts, and for sharing them so graciously and generously. I’m already looking forward to his next book!

Homestead Happenings

It’s Shoulder Season on the wee homestead, and by that I mean a few things.

Shoulder season, for those who maybe new to the phrase, has a specific meaning in tourist trades, meaning between high season and low season. Savvy travelers and those who dislike crowds or who are just cheap or nearly broke try to travel in the shoulder season.

As far as I know it doesn’t have a parallel meaning in the gardening world.

But for me it does. It’s the time we move between seasons in the garden and since we garden all year, it happens twice, once in Swelter Season (now) and once in YoYo Season (formerly known as winter).

The key summer crops in the garden are either long gone–onions, garlic, crucifers, or mostly dead–tomatoes, squash, melons. And normally the cucumbers too, except those are, so far, successfully secession planted, with the new generation just coming up as the last one is dying. Good timing there, tiny bow to me!

Old cucs on left, dying fast, on right a couple of tomatillos in the back, also dying and a volunteer datura, doing great.
New cucumber plants looking good, but will they produce?

And big bow to Handy Hubby for growing this 27 pound beauty!

A nice variety of melons and squashes, we are quite pleased.
And still more, a mini-fridge of melon
And still more squash! And cider.

While it could be Vacation Season for some more sane types, for us it’s the work of Shoulder Season. We keep the minimum that will survive our high heat for the next two months and baby most of them best we can.

But under lights inside the fall/winter garden is on its way. There’s already another crop of tomatoes coming up, as well as broccoli, cauliflower and arugula.

In the ‘babying’ bed I continue my lettuce experiment, starting romaine indoors under lights and moving under double shade cloth to transplant, then removing one level of shade cloth after a few days to adjust. They are still alive, yay!
Also in the ‘baby’ bed under shade cloth: some parsley barely hanging on, some dill trying to seed, 2 peppers, 2 dying tomatoes and lots of very happy basil.
Tomatoes, peppers and basil for marinara. And in back left is cured lamb.

There’s processing to be done still, the marinara stockpile is done thanks to Hubby, but there’s still ketchup and bar-b-que sauce. And we still call this a bad tomato year!

stockpiling marinara

Ah, the gifts and curses of relativity. And surplus.

The pears are looking promising, and the grapes–which will be the next big project–wine and cider-making season. Blackberries and pears are our easiest fruits here; everything else seems to struggle. Though we have had years of good figs, and some neighbors still do. The grapes are looking good too, but there’s no guarantee.

And I think I finally got the trick for strawberries. It seems most everything that is most delicious is high-maintenance. What can -we do, if we like high maintenance produce but to contend with the high costs of creating them?

Many years of failed strawberries, but this year was a great success in comparison. Now the runners are going crazy and taking over this bed, so next year promises to be better still.

I’m planning for more low-maintenance in future, but those might be high hopes.

Because, my choice would be to spend my dwindling number of pain-free hours working with the flowers!

I’ve seen a few butterflies and bees on the pink ‘Obedience plant’, such a welcome sight!

Which brings up my other meaning for Shoulder Season.
So much shoulder pain! And I am not good at staying stationary, it drives me nuts actually. So it’s between physical anquish, or mental, and I do far better with the former.

It’s as unwelcome a kinked, knotted, crippling invasion as this mystery fruit I posted about last year. I unknowingly caused quite a crisis in the garden and lost almost all the melons I planted.

What is this imposter which choked out all my melons?!

Just when I was insisting to Hubby we need to be thinking about reducing our garden plots in order to reduce our workload and water usage, I stand corrected. The orchard squash didn’t produce well at all, for some unknown reason; the garden melons were choked out by the wild cucumber; so without the third space we’d have no watermelons or honeydews, which would mean a mostly melonless summer after lots of work and wait, as the main garden produced about half a dozen sub-par cantaloupe.

A sweet, cold watermelon is the best morale booster in the hot, humid Texas summer garden jungle!

Two wheelbarrows full of vines and fruit the pigs don’t even like.

Wild cucumber vs melons and the melons lost bad. I have still not been able to figure out what these things are, which I brought into the garden under false pretenses. I have heard suggested they may be lemon cucumbers or mouse melons, but they are not the right size, shape or color for either of those.

I really get the frustration of invasive species now. I realize I’ve been a bit cavalier on that front in the past, for good reason, but I have definitely been humbled this time as these bitter, seedy imposters are still popping up everywhere.

Please, give me an invasion of the supposedy invasive Mimosa trees, and I’d be thrilled!

You have my permission to invade my gorgeous Mimosa!

The plants that thrive here in the long high heat and humidity are so impressive, even when invasive, but it helps my morale considerably to consider the non-invasive ones as often as possible.

The sweet potatoes are almost effortless. Once they get established and as long as they get a good head start over the bindweed (another ‘invasive’ relative) they are pretty reliable. Eggplant and okra are others, and we’re learning to like eggplant. Maybe even a lot.

The bountiful basil takes center stage as the parsley, dill and cilantro take early retirement and don’t even bother to seed, it’s so damn hot.

Whether and which tomatoes will survive, or thrive, from one year to another is anyone’s guess.

Gavin’s seeds, the Scarlet Runnerbean (barely) and Black Hopi Sunflower, are hanging on still, very impressive.

The black Hopi sunflower behind a mystery weed that smells medicinal. Any idea what it is, anyone?

The two out of three citrus planted last spring are doing well–they look healthy and their growth has more than doubled since spring.

The poke weed, the datura, don’t get me started, such beautiful and amazing plants!

But, the mystery weeds, what are these?

Inquiring minds want to know!

Thanks for stopping by!

Gavin’s Reciprocity

I’ve had a bit of challenge trying to simply label Gavin Mounsey’s book, “Recipes For Reciprocity: The Regnerative Way From Seed to Table” because it’s so much more than a cookbook. I have a great many cookbooks and my favorite type are what we might call ‘narrative cookbooks’ (though there may be an official sub-category name that I don’t know)–these are the kind where there’s a very present narrator telling you stories about the foods, and the places, and the people associated with the recipes and the author’s life. I might be inspired enough to write one of these myself someday.

Gavin’s book is not that, yet it is even more still. Rather than try to say it better myself, and fail, here’s an excellent description from the back cover:
“This book is a magnificent achievement. It can help you learn pracical ways to grow and cook mouthwatering food-as-medicine, and build deeper and stronger community, but it is so much more than that. Gavin has written a love letter to humanity and the living world and a manifesto for workable hope, all with an unflinching honesty about the crises we face. Gavin uses the nuts and bolts skills in the garden and kitchen as a launchpad to reimagine our place in the world, and the result is a solid foundation in the chaos. His hope and love are infectious, and the applied knowledge shared in his book is encyclopedic. I highly recommend it to you.” ~ Jason Padyorac

Along with the two books, one I gave to a friend, Gavin sent lots of seeds, some I’m already growing, others I can’t wait to try.

Scarlet Runner Bean in early summer, now dead.

So far I’ve planted the Scarlet Runner Beans and the Black Hopi Sunflowers.

Gavin:

“These beans are among my all time favorites for their versatility in the kitchen and beauty as well as productivity in the garden. They are an amazing companion plant due to the plant’s roots having the ability to associate with rhizobia (nitrogen fixing bacteria) which not only allows this plant to fertilize itself by pulling plant food from the air, it also means this plant can help fertilize its meighboring plants with excess nitrogen. On top of that amazing benefit the scarlet runner bean has beautiful red flowers that attract pollinators such as ruby-throated hummingbirds and bumblebees.”

It is amazing to see how many fantastic plants can flourish in such varied climates. Because Gavin is in Canada and I’m in Texas I didn’t expect to find so many parallels in what we plant in our gardens, though certainly the timing and special needs vary quite a bit. The scarlet runner beans I’ve planted in full sun are perishing. But the others I planted which is shaded during the intense mid-day heat are hanging on. They’ve not produced yet, but I’m still hopeful and I like them anyway. I’m sure if there is any production and I can save the seed, it will acclimate to our area. Unfortunately, after a promising spring, the bumblebees and butterflies have been depressingly scarce in the garden lately.

Gorgeous! Ugly pity for the chem-sky.

The Black Hopi sunflower has been the piece de resistance. It’s gorgeous and taller and fuller than any I’ve ever seen. I had several planted in several spots, and most of them got damaged in the high-wind storms we’ve had. But not this magnificent giant!

Gavin’s reciprocity in action is so inspiring, which is why I wanted to spend a couple of posts sharing about his book. Regular readers will probably remember I’ve shared some other of his work here in the past, especially in our Herbal Explorations pages, which come from his Substack newsletter.

In another post I’ll dive into a few of the recipes, but for now I’d like to expand on a few quotes which so align with my own learning and experience growing a garden and cooking seasonally from scratch. It has absolutely been the most rewarding journey of my life, with plenty of hope remaining for more of the same in the future.

From the section: Reciprocity in Action
“Choosing to give our attention to nature is also a form of giving back. Observing and paying attention to the cycles and living systems in nature involves giving our time and our thoughts. When we closely observe nature we inevitably come to perceive countless expressions of beauty through our perceptions of the form, color, sound, scent, textures, tastes and relationships that are all around us. This leads us to caring, feeling gratitude for and feeling compelled to protect the amazing gifts nature shares with us. From the place of gratitude we engage in one of the most meaningful and powerful acts of reciprocity. We open our hearts, we feel content . . . we practice self-restraint, we choose to live more consciously and aware of how our life choices impact the living planet that sustains us and showers us with endless gifts.”

Gavin most certainly has an eye for beauty, his photography is stunning.

(3) The Jubilation Of June – by Gavin Mounsey

https://gavinmounsey.substack.com/p/the-jubilation-of-june-d41

I know how daunting it can seem to dive into a new hobby like gardening, or even cooking nowadays, but there’s so many smaller and easier things that take so little effort or knowledge that might be just the momentum for many to kickstart a healthier life and society.

Just observing. I couldn’t agree more. It really does start that small and simple and while I have read loads of books on gardening and cooking and many adjacent subjects, I’ve learned far more from observing. Taking notes helps too, but considering how bad I am at that, it must not be totally necessary.

The other few very simple things that require no gardening and very little cooking is compost and ferments, both which Gavin discusses in the book.

Why those two, you might be wondering? Because in my experience, composting makes you far more conscious of waste, and fermenting shifts your attention to the weather and seasons. Both of these processes have enriched my life and health and outlook far more than I could’ve ever imagined.

A window sill of herbs would be enough to use up the compost produced by the average small household. Or donate it to a friend who gardens if you have such a black thumb or really no space. And who knows, maybe she’ll reciprocate with a zuccinni or two.

I had no idea what eating seasonally meant. Really. Until I went to the farmer’s markets in France on a high school exchange program, I had zero clue produce even had seasons, and considering how much is grown indoors today, that’s probably become more normalized than ever.

Considering I grew up eating like the vast majority of Americans–fast, frozen, canned, bagged–I know what easy looks like, and this is pretty darn easy. The shift really is more in attitude and attention.

Now I long for cucumber season as I long for tomato season as I long for melon season as I long for radish and lettuce season. It’s become that nuanced and I love it. Sure, there’s some cross-over and we can and ferment to save the bounty. But that limited time window of bounty becomes a season within a season, with all that entails–a change in primary food and focus–all with their unique gifts and challenges.

Surplus requires work, work requires rest and creates reward. 😊

The ebb and flow of surplus and scarcity becomes natural again, each bringing its own unique gifts and challenges.

My influences growing up–that of media, education, environment–worked synergistically as detachment mechanism. Nature was that which we were being systematically detached from, and that trend has only exaccerbated, to the growing dis-ease of ourselves and our environment.

“Within the last century, healthy, natural, organic food has been made more difficult to produce because of the chemical pollution, at first, and genetic pollution, more recently. A handful of companies have spread these toxins across our planet diverting US$ 400 billion of public money to subsidize their high cost chemical commodities to make them artificially ‘cheap’. The costs of this ‘cheap’ food are astronomical in terms of the health of people, the ecological damge it causes and its exploitation of farmers. If the true costs of chemical food were taken into account it would be unaffordable. Insead of subsidizing chemical food and creating epidemics of food-related diseases, public money, used for nourishment and the protection of public health through organic food, would save us billions in health care. Denying people their right to healthy, poison-free food by manipulating laws, policy, science and the use of public money to impose a non-sustainable, unhealthy food is food-dictatorship.”

to be continued . . .

Thanks for reading!