This is a revisit from over a year ago, because, I still really love these guys. I was nervous as all hell, I can hear it clearly in my voice, they were the smooth professionals at every level, trying to help me along.
What a humbling pleasure it is and was to have had the opportunity to be honest and awkward before two real gentlemen doing their best to make me look good!
The present crisis is no mystery to them, or to us here on the wee homestead. This is what we’ve been preparing for and maybe now a few more understand how crucial is self-reliance and local sovereignty. I repost it because I suspect more will be understanding now how much we need to get back to basics.
I was called a troll yesterday on one of my favorite shows because I’m staunchly anti-vegetarian, unlike the hosts, who are vegetarians.It wasn’t the hosts themselves who called me a troll, because they are not adult-children, and they can stand some backlash from the peanut gallery.
No, it was fellow peanuts in the gallery who called me a troll, and an ugly troll at that!My sin?Stating unequivocally that vegetarianism does not bring one closer to nature.
I could’ve gone on.Vegetarianism is not sustainable.It’s not more compassionate.It’s not more healthy.It’s not how our ancestors ate.And more.
But none of those are even the most serious of the issue.
The vegetarian lifestyle feeds directly into an agenda of Globalism.This is because the vegetarian lifestyle requires massive centralization and vast supply chains.
It’s a question of economics.If folks were closer to nature, and grew their own food, they’d know it’s impossible in most places to grow enough vegetables and grains on a small farm all year long to sustain even a large family without livestock.Certainly there are exceptions in small heavily-populated regions like California and Hawaii.
I understand that vegetarians think they are being more compassionate toward animals and nature, but what about the farmers?How much compassion do you have for them?Vegetarians are making matters much worse for the small farmers, and they are the solution to Globalism.
Of course the industrialized meat system is cruel and disgusting!Yes, please, avoid it if you can!
But the answer is not keep the industrialist food system alive and thriving with veggie burgers and soy shakes.
Without a local market to sell their products, farmers can’t make it without these vast supply chains.The solution really is to buy local and eat seasonal, this is what’s good for the soil, and therefor the soul.
Find Nutrient-Dense Foods – The Weston A. Price Foundation TAKE THE 50% PLEDGE! Help us celebrate twenty years of accurate information on diet and health by strengthening your commitment to support local farms. Spend at least 50% of your food dollar purchasing raw milk and raw milk products, eggs, poultry, meat and produce directly from local farmers and artisans. firstname.lastname@example.org.)
Not only do I show my age with this line, I also show my very poor taste in music during my university years. But, I did always love that line from the Beastie Boys: “Slow and low, that is the tempo.”
I repeat it to myself now because I know after a year like we had last year, this year for us on the wee homestead needs to be less work, no new projects, and more deep diving into those tasks, learning and activities we deem most necessary for the critters and the gardens, and most conducive to our own personal well-being.
This morning I stood for a while under our beautifully-blooming old pear trees bursting with lively buzzing—so much noisy activity was actually soothing, peaceful, motivating— there’s such a calm diligence in the bees’ seeming frenzy.
Winter’s not over yet, and we had what seems to be now the new-normal of continual weather whiplash, still I’m thrilled to report all our hives have made it so far, on a completely treatment-free program. Yippie!
In slow and low tempo we make a big stink of every success, small, medium, or large. 🙂
This is my favorite time of year for making pesto and chimichurra from foraged ‘weeds’. Making pesto in summer when everything else in the garden is demanding attention is not nearly as pleasant as crawling through the flourishing green beds snipping chickweed, violets, henbit, and more. Here’s an old post with links and recipes, if this is the year you want to try it for yourself.
Handy Hubby is soon on vacation for six weeks—the best time of year for us here! He’ll be wrapping up the fencing for the second pasture, and helping me redo the garden drip irrigation (neither being his preferred jobs by a long shot, thanks lovey, our greatest and most necessary trooper!)
In tough times it helps me to focus on the big picture; it helps Hubby to put his proverbial nose to the grindstone—that’s a damn good recipe for wholesome collaboration, and the perfect environment for talking past each other. All the more reason that slow and low will be the tempo.
Philosopher-homesteaders, don’t know this man yet? Appalachian wise man for deep thinking.
I realize it’s already a thing, considering it’s now a $600 million annual industry, but I thought I didn’t like it. I couldn’t have been more wrong, I’m happy to say. I haven’t been this excited about a new thing (for me!) since I started making cheese.
In fact, it’s not at all new, just popularized and mass marketed these days. Kombucha has an ancient and fascinating history and far more uses than just a really healthy and delicious beverage. I’m just learning about them all, but I’m keen to incorporate this little miracle into our homestead lifestyle.
Sally Fallon, my favorite cookbook author, believes as I do that, “the craving for both alcohol and soft drinks stems from an ancient collective memory of the kind of lacto-fermented beverages still found in traditional societies.”
And it’s so much more than just a wonderful beverage.
“Kombucha’s numerous applications make it a natural component of ‘closed-loop’ systems, in which its waste products can be converted into toxin-free commodities. Whether as compost or foodstuff, there is some way to turn every by-product of the kombucha brewing process into something useful.” The Big Book of Kombucha by Hannah Crum & Alex LaGory
If you’ve only tried commercial Kombucha you might be like I was and think you don’t like it either. My home-brewed version taste nothing like the store-bought brands I tried. And, the first time I tried home-brewing I was doing it all wrong. I’m so grateful to a friend who gave me another SCOBY and insisted I try it again. Following the tips and tricks from several great resources, I’m hooked.
A SCOBY (Symbiotic Culture Of Bacteria and Yeast) is kind of like a sourdough starter, shared among friends and self-replicating.
There’s far more information available than the first time I tried home-brewing many years ago. The key to my new love is the 2nd fermentation bottling with flavors, when the tea becomes carbonated. Even if you’re not a tea-lover you might be surprised, I think it tastes more like a mild, flavored soda. Some Kombucha lovers have claimed it helped them kick their cola habit and replace it with something far healthier in every way—for the body, the paycheck, and the environment.
Besides the excellent book mentioned above, these sites are also great resources to help you get started, learn more, or stay addicted.
Happy Holidays, y’all! The passing of this year is quite welcomed for us. It’s been our toughest year on the wee homestead by far. There were even a few times we discussed giving in and packing up.
We moved here in 2009, after Hurricane Ike, having purchased raw land in 2006, after Hurricane Katrina. It’s the new normal, I guess, that our memory is set by weather disasters. Now 2019 will be marked as the year of the manufactured storm bombs: crazy tornado and giant hail.
Judging from the amped-up geoengineering agendas, who knows what next spring will bring—floods, fires, more ‘tornados’, unprecedented lightening storms, maybe a land cyclone or two—certainly continued weather whiplash will remain on the menu.
I don’t imagine it’s possible to prepare for every potential catastrophe, but still, we’re staying put. It’s not that we’re gluttons for punishment, or like to live dangerously, or are too stubborn to see the writing on the wall. It’s not even that we’ve come too far to turn back now, having learned so many of the essential homesteading skills, having devoted so much blood, sweat and tears, not to mention $$, into this lifetime project.
Some mice traps, a coat of paint, and voila!
More paint, new appliances . . .
It’s for love. Love of the land, the nature, the work, the critters, the learning, the lifestyle, and of course, love for each other. Where else would two such misfits fit except in the woods, I wonder?
When there’s no turning back, and as we’re too young yet to sit still, but too old to start over, the best option left is to up-skill. So, that’s what we’re doing.
Handy Hubby has transformed his butchering talents from mediocre to practically professional with the help of the Scott Rea Project. It is truly impressive, especially considering what big jobs he makes work in our very small space.
I’m following his lead by upgrading my own culinary crafts to include more traditional fare, like offal, which really isn’t so awful at all! This’ll be my last bad pun in this post, I promise, even though I find them offally hilarious.
I don’t really follow recipes, but I’ve been finding guidance and inspiration from Of Goats and Greens and Weston A. Price. I recently made a rather delicious Lamb Liver Loaf and an offal salad of heart and tongue. (FYI, it does not taste like chicken.)
I’ll also be doing more foraging with the help of The Forager Chef and a bookshelf full of expertise on mushroom hunting, wild plants and herbs, traditional cooking and healing. I’m more committed than ever in holding space for, and gaining knowledge of, the ancestral arts and crafts that were missing from my childhood, and indeed for most of us for many generations in this country.
I’m not going to share any lame platitudes about silver linings and growth opportunities, because that’s slave-speak socially engineered by the faux-authorities to assure the rabble don’t complain about their lot in life. I intend to continue my fair share of complaining, and then some.
But, I will offer this cliché instead—It ain’t over ‘til the fat lady sings! And this lady’s got no plans to plump up any further, or join the choir.
“May all your storms be weathered, and all that’s good get better. Here’s to life, here’s to love, here’s to you . . .”
“When you see that trading is done, not by consent, but by compulsion – when you see that in order to produce, you need to obtain permission from men who produce nothing – when you see that money is flowing to those who deal, not in goods, but in favors – when you see that men get richer by graft and by pull than by work, and your laws don’t protect you against them, but protect them against you – when you see corruption being rewarded and honesty becoming a self-sacrifice – you may know that your society is doomed.” Ayn Rand
The age of noncompliance is at hand, dear fellow Americans. Where will you stand, or fall?
This looks like an exciting event I wish I could attend! It’s too far for me, but I thought to repost it in the hope it will attract others who might be interested.
Rogue Food Conference – Circumvention not Compliance
First-ever Rogue Food Conference, innovative solutions to over-regulation in the food and farming space
Does your lack of food choice bother you? Then come see us, Joel Salatin and others at the one-day Rogue Food Conference.
Here’s more about the conference from Joel Salatin himself:
For the few of you who are unfamiliar with food regulations, be assured that the time has come in this country, unfortunately, where circumventing the law is more doable than complying with the law. Price, availability and safety all hinge on consumer choice in the marketplace. Right now, consumers do not have freedom of food choice. But numerous innovative folks have figured out loop holes to gain neighbor access to food options.
So it is with extreme pleasures and gratitude that I can announce this 2020 ROGUE FOOD CONFERENCE, which will explore and publicize the numerous work-arounds within our heavily regulated food space.
We’ll hear from people who sell pet food. Some have created a food church. Some operate under a non-public co-op country club arrangement. These schemes are highly creative, hated by the food police and loved by people who, as consenting adults, gratefully enjoy the empowerment of food choice freedom. When people lament the deplorable state of American food (we lead the world in junk food) too often their only solution is more regulation, from nutrition labeling laws to food temperature requirements to licensing plans.
But another alternative exists: it’s called freedom. We’ve tried top down regulatory oversight to change the food system, only to see it become nutrient deficient, sugar laden and sterile. It’s time to try a bottom up approach with some freedom instead of bureaucracy.
When you realize you’ve made a wrong turn, you stop. Maybe you turn around, maybe you ask for directions. Maybe you find a detour, or forge a new path through the unmanaged brush.
Won’t you don’t do is continue on in the same direction mindlessly.
The Technocrats have made a wrong turn, over a century ago. Some of them probably meant well, I’m sure. Despite this obvious error, they are doubling down, like addicts at the roulette table after midnight.
Here’s a courageous woman taking the journey of a lifetime, following in the footsteps of Dr. Weston A. Price, many decades later. What have the indigenous cultures to teach us about living healthy and in harmony with the natural world? We have silenced their voices to our detriment and I cheer every effort to realign with their wisdom.