The Slow Local Food People Are Pretty Cool – I have been hanging out with the Lawn to Food Types lately

Posted on June 26, 2009 by Doug Nicodemus

It’s Jam Band Friday – http://www.youtube.com/watch?v=GCPSh47gHz8&feature=related

While I have understood for like 40 years that “scarcity” was the real environmental issue and that “over population” was its cause, many people are just waking up to that. On the energy front, an example would be that for the last 100 years we should have been rationing oil and using it for only the things that it was absolutely necessary for. Guess what? Gasoline and Plastics are two that would not be remotely near the top of the absolutely necessary list. Plastic bags would be ludicrous. Similarly, food should have been planted everywhere. I mean everywhere, yards, parks, ditches. Over the last 100 years good land should have been totally devoted to food and bad land left alone. We did not do that. In fact we did the exact opposite. If 100 years ago every couple could have produced no more that 2 kids….THINK about what our world would be like…Anyway the peak oil people and a lot of environmentalists are suddenly realizing that Thomas Robert Malthus was right:

http://en.wikipedia.org/wiki/Thomas_Malthus

We (homosapien) have suffered die backs before. People like to ignore the fact that Malthus had already been RIGHT when he wrote his first pamphlet. Populations of Humans, and our close cousins Neanderthal, Erectis and Hablis have fluctuated radically in the last several million years. This to the extent that the cousins are extinct. No one has ever considered that we just got lucky on that one or even worse yet that we only made it because we could hang on. That is, when our numbers get small we cooperate and stave off the end by any means necessary. These episodes are called “bottle necks” in the populations sciences and they are frightening to contemplate. Just as an example sometime roughly 50,000 years ago there may have been as few as 5,000 humans on this planet in an area the size of New York State in eastern South Africa. Humbling isn’t it? Why did we go from a population of several hundred thousand spread all over the Mediteranian and the Middle east…maybe even extending to the west coast of India…BACK to our home in Africa? Was it war, volcanic eruptions, changes in climate, famine or even disease? Who knows but this planet can not sustain 9 billion people. It just can’t. So maybe the reason I have taken up with the agricultural types is that old marijuana saying, Food will get you through times of no money better than money will get you through times of no food.

http://www.youtube.com/watch?v=buXJlBd3Mf8&feature=related

So here are a couple of food ideas from the people at Peak Oil:

http://www.peakoil.com/

http://timestranscript.canadaeast.com/news/article/710876

Urban farms the wave of future?

Published Friday June 26th, 2009

Permit granted for experimental farm in Moncton neighbourhood

By Brent Mazerolle
Times & Transcript Staff

It’s always risky to count your chickens before they’re hatched, but it looks like a go for a plan to raise egg-producing hens in a suburban Moncton neighbourhood.

The Greater Moncton District Planning Commission has granted a local group a one-year temporary permit to run an urban experimental farm. The project, sponsored by Post Carbon Greater Moncton, will involve the keeping of up to four hens within the city boundaries. The group hatched the plan as a response to concerns that rising oil prices will one day force people to return to being more involved in their food production.

Is having your own hens laying eggs all it’s cracked up to be? Will the quiet hamlet (or is that omelette?) of Sunny Acres West (or is that Sunny Side Up Acres?) ever be the same? What’s the best way to run a hen-house without running off half-cocked?

That’s what the folks of the local post carbon group hope to find out through a careful study. This is not simply a “let the chicks fall where they may” approach to the issue of farm animals and humans co-existing in an urban setting, but rather something that will be carefully monitored.

And bad puns aside — the “eggspectations” of the headline is Post Carbon spokesman Michel Desjardins’ own contribution to this article, lest anyone think we’re making fun — the purpose is serious. Desjardins said yesterday the pilot project is a step towards more self-sufficiency and food security in the region. “We think food security and self-sufficiency will be a huge issue in the future.”

http://www.youtube.com/watch?v=P0aXY2pM2sA&feature=related

Then there is this:

http://www.eurekalert.org/pub_releases/2009-06/uow-pfe062509.php

Contact: David Zaks
zaks@wisc.edu
608-890-0337
University of Wisconsin-Madison

Projected food, energy demands seen to outpace production

MADISON — With the caloric needs of the planet expected to soar by 50 percent in the next 40 years, planning and investment in global agriculture will become critically important, according a new report released today (June 25).

The report, produced by Deutsche Bank, one of the world’s leading global investment banks, in collaboration with the University of Wisconsin-Madison’s Nelson Institute for Environmental Studies, provides a framework for investing in sustainable agriculture against a backdrop of massive population growth and escalating demands for food, fiber and fuel.

“We are at a crossroads in terms of our investments in agriculture and what we will need to do to feed the world population by 2050,” says David Zaks, a co-author of the report and a researcher at the Nelson Institute’s Center for Sustainability and the Global Environment.

By 2050, world population is expected to exceed 9 billion people, up from 6.5 billion today. Already, according to the report, a gap is emerging between agricultural production and demand, and the disconnect is expected to be amplified by climate change, increasing demand for biofuels, and a growing scarcity of water.

“There will come a point in time when we will have difficulties feeding world population,” says Zaks, a graduate student whose research focuses on the patterns, trends and processes of global agriculture.

Although unchecked population growth will put severe strains on global agriculture, demand can be met by a combination of expanding agriculture to now marginal or unused land, substituting new types of crops, and technology, the report’s authors conclude. “The solution is only going to come about by changing the way we use land, changing the things that we grow and changing the way that we grow them,” Zaks explains.

The report notes that agricultural research and technological development in the United States and Europe have increased notably in the last decade, but those advances have not translated into increased production on a global scale. Subsistence farmers in developing nations, in particular, have benefited little from such developments and investments in those agricultural sectors have been marginal, at best.

Me I am headed for the refrigerator:

http://www.youtube.com/watch?v=YxEjENrSdV0&feature=related

Saving The World By Starting A Garden – Think about the advantages of getting your hands dirty

Posted on March 17, 2009 by Doug Nicodemus

To sum up and add some odd thoughts that do not fit well anywhere else. The reason that eating locally beginning with growing your own vegetables is that the corporate farms ship food around the world. Raspberries from Chile, Peppers to China, and Bananas from Central America…Not to mention coffee from everywhere. All this takes incredible amounts of energy, to the point where we are literally drinking oil. This is just wrong. I could go on about how, it is good for you and tons of other stuff but this column’s about energy.

http://www.nytimes.com/2008/04/26/business/worldbusiness/26food.html

Environmental Cost of

Shipping Groceries Around the World

By ELISABETH ROSENTHAL

Published: April 26, 2008

Correction Appended

Cod caught off Norway is shipped to China to be turned into filets, then shipped back to Norway for sale. Argentine lemons fill supermarket shelves on the Citrus Coast of Spain, as local lemons rot on the ground. Half of Europe’s peas are grown and packaged in Kenya.

In the United States, FreshDirect proclaims kiwi season has expanded to “All year!” now that Italy has become the world’s leading supplier of New Zealand’s national fruit, taking over in the Southern Hemisphere’s winter.

Food has moved around the world since Europeans brought tea from China, but never at the speed or in the amounts it has over the last few years. Consumers in not only the richest nations but, increasingly, the developing world expect food whenever they crave it, with no concession to season or geography.

http://www.iptv.org/mtom/story.cfm?Lid=358

The Cost Of Food Transportation

The creation and implementation of the Department of Homeland Security has intensified the quest to make the nation’s food supply more secure.

That effort along with consumer demand is encouraging the development of an alternative agricultural economy, one that is less dependent upon imports.

Advocates of the local food movement argue that sourcing food grown closer to home would avoid the potential of terrorist contamination.

They also note a more intensive local food economy would conserve much of the massive amount of energy that is currently expended to transport food.

A visit to the local Midwest grocery store which sells tangerines from South Africa, apples from New Zealand, boxes of bananas from Costa Rica and asparagus from Mexico confirms it is truly a global marketplace.

Even for grapes grown in the U.S., the produce can still be trucked hundreds of miles to Midwest or East Coast markets.

If you have extra produce donate it to the local foodbank:

http://countrylife.lehmans.com/2008/10/08/extra-produce/

Extra Garden Produce? Bank It and Make a Difference

Posted October 8th, 2008 by Dori Fritzinger

We have all been there. Our little garden produces great big yields, more than we can use. You have canned all your

pantry (and you) can handle, and

given away enough that your family and neighbors hide when you come to their door with vegetables. Do not let that last fresh produce spoil! Donate it to your local food bank!

Call your local food bank and ask if it takes fresh produce donations. If so, find out on what days and times. If not, ask if they have the number of a local charity that does. Times are hard all over, with prices rising like they are, and we can each do a little to help. Believe it or not, it adds up and can truly make a great difference in someone’s life.

Pick your produce fresh the day you plan to deliver it. Wash it well. Pick through and discard spoiled pieces or parts. Place your produce in containers that will be easy to lift and carry. If you can leave the containers, it will save time for the charity volunteers and you. With a permanent magic marker write your name, address, and phone number on the bottom to identify your baskets. Many food banks will hold onto your containers and give them back empty when you stop in again.

If you have extra produce, sell it or barter it at a local Farmer’s Market:

http://www.extension.iastate.edu/news/2008/jul/110301.htm

Should You Sell Your Extra Produce at a Farmers’ Market?

7/2/2008

By Andy Larson
Small Farms Specialist
Iowa State University Extension

We are approaching that time of year when Iowa home gardeners have more tomatoes, green beans and zucchini than they can use. The recent buzz about local foods makes you wonder, “Could I make a few bucks selling my extra produce at a farmers’ market?”

The answer may not be as simple as you think…

The number of farmers’ markets has skyrocketed, but few markets are so loosely organized that they allow anyone with a vehicle and a table to sell food. Most markets are administered by a market association with a market master who can provide rules as well as a vendor application.

Market documents should detail

hours and season of operation,
what kind of vendors may sell and whether they may sell only products they produce,
what types of products may be sold,
necessary permits or licenses required, and
the schedule of fees.

Guidelines are established with the safety of the customer and the character of the farmers’ market in mind.

Occasional selling at farmers’ market
Some markets have daily vendor rates. There are a few things to consider before spending six or seven hours of your weekend trying to sell excess produce.

Give it or sell it to a local grocery store.

http://chowhound.chow.com/topics/588162

Grocery stores that sell local produce in NYC?

I try to get to GreenMarket a couple times a week, but since I mostly only have nights free I don’t get to the farmer’s markets nearly as often as I’d like. I’m new to the city and am wondering if anyone knows of grocery stores (preferably in the East Village area, but not necessary) where I can buy local, organic produce and meats. The only local produce Whole Foods on 14th has right now is onions… Thanks for the help.

Give it directly to the poor themselves. That’s right find a poor family and give it to them. OR go to a social service agency and have them match you up to a family.

ODDs and INS

Do not burn your YARD WASTE, including garden clutter! Please pretty please…

Seeds from last year – toss them in the river or by the roadside. Give them a chance to grow. I toss sunflower seeds in my compost pile and they go nuts all summer long.

Buy a good juicer and use it. No cooking and very little prep-time. Health. It is a no brainer.

Don’t forget the herbs. Open your pantry door and take out all of that rosemary, oregano, sage, thyme, parsley, cilantro, dumb garlic products, and many other herbs. Throw them on the compost pile. Fresh is BEST.

Gardening And The Environment – If it saves energy it must be good.

Posted on March 16, 2009 by Doug Nicodemus

So Fall is falling, and much of your garden is either dead, bolted or in weeds. It is September and your thoughts turn to hunting or downhill skiing. If it is your first garden and you are tired, wash, sharpen and stow your tools. Store your seeds in a dark dry place and enjoy the fruits of your labor.

www.eugenehomeshow.com

www.uwex.edu/…/hort/GardeningTidbits.html

Fall Checklist
•Clean and lightly oil your shovels and spades to prevent rust.
•Sharpen your hoes, pruning equipment and saws.
•Drain your watering equipment.
•Clean and service your lawn mower and tiller.

http://www.ehow.com/how_10814_clean-store-gardening.html&usg

How to Clean and

Store Gardening Tools for the Winter

By eHow Home & Garden Editor

Putting garden tools away properly for the winter can add years to the life of your equipment. Your tools will be protected from rust and wear, and better yet, they’ll be ready to go the moment spring fever hits on that first balmy day next year.

But if you ARE a vegitarian:

http://bizarrocomic.blogspot.com/

OR you really got into the gardening experience:

http://www.rejoicerejoice.com

Then it is time for fall or late season Gardening. Almost everything that you planted in the Spring you can plant in the fall:

http://www.ces.ncsu.edu/depts/hort/hil/hil-8001.html

Growing a Fall Vegetable GardenRevised 1/99 — Author Reviewed 2/99 HIL-8100

Erv Evans, Extension Horticultural Specialist
Department of Horticultural Science

Many vegetables are well adapted to planting in the summer for fall harvest. Planting a fall garden will extend the gardening season so you can continue to harvest fresh produce after earlier crops have finished. The fall harvest can be extended even further by providing protection from early frosts or by planting in cold frames or hotbeds.

Many cool-season vegetables, such as carrots, broccoli, cauliflower, and Brussels sprouts, produce their best flavor and quality when they mature during cool weather. In North Carolina, the spring temperatures often heat up quickly. Vegetables, such as lettuce and spinach, tend to bolt or develop bitter flavor when they mature during hot summer weather.

Growing a productive fall vegetable garden requires thoughtful planning and good cultural practices. July and August are the main planting times for the fall garden. Table 1 provides recommended planting dates. Vegetables that have a 60 to 80 day maturity cycle should be planted around August 1 in the piedmont. Planting of quick maturing vegetables, such as turnips and leafy greens, can be delayed until September. Keep in mind that the planting dates can be as much as 7 to 10 days earlier in western North Carolina and 7 to 10 days later in the eastern North Carolina. Be sure to adjust the planting dates for your specific location. For a more accurate planting schedule, consult Figure 1 to determine the average date of the first killing frost in the fall. Count backwards from the frost date, using the number of days to maturity to determine the best time to plant in your area.

http://www.lowescreativeideas.com/idea-library/articles/Vegetable_Gardens_0908.aspx

Know Your Season

Vegetable plants can be classified as either cool- or warm-season crops, named for whether they prefer cool or warm weather. Examples of cool-season crops are lettuce, greens, peas, onions, broccoli, brussels sprouts, beets, carrots, and potatoes. Most cool-season vegetables can withstand a light frost, and some, such as collards and kale, can tolerate 20° Fahrenheit temperatures. Types of warm-season crops include beans, melons, peppers, tomatoes, okra, eggplants, squash, and corn. These are very sensitive to cold and must be planted in the spring after all danger of frost has passed. Their harvest will come to an end with the first frost of fall.
Depending on where you live and the length of your growing season, you will either have lots of warm-season vegetables or lots of cool-season vegetables, but either way, you’ll have lots of veggies. Your local Lowe’s Garden Center will sell plants at the appropriate planting time. Warm-season veggies are available in spring, cool-season veggies generally in early spring. In southernmost areas where winters are mild enough to allow a cool-season garden in the fall, cool-season veggies are available in late summer and fall.

Sketch a Plan

When designing your garden this fall, map out the location of cool-season crops first because you will be starting with these. Consider where your spring crops will grow as well. Place the tallest plants on the northern side of your vegetable garden so that they don’t shadow other plants. Practice succession planting: As a cool-season crop finishes, pull it, and plant a warm-season crop in its place. Or surround one crop with another that you’ll harvest first, as long as their growth habits don’t choke each other out. For example, plant bush beans in a 3-foot-diameter circle around tomato plants. You’ll harvest the beans as the taller tomato vines fill out. You also can practice succession planting with any crop that has a limited harvest season. For instance, plant bush beans, radishes, beets, corn, or carrots every two weeks during the appropriate growing season.

Consider Irrigation

Vegetables are about 90 percent water, so it’s vital to water crops. An overhead sprinkler does an effective job, as long as you water very early in the morning. This will allow leaves to dry early, in the same way that dew dries. Keeping leaves dry overnight will help prevent diseases.

Soaker hoses and drip irrigation efficiently deliver water directly to soil and plant roots. In municipalities with watering restrictions, opt for soaker hoses or drip-irrigation methods, which are regulated differently from overhead watering.

In very warm zones, such as Florida and California, irrigation is the secret to wonderful fall harvests. In all zones, mulch crops to conserve soil moisture. Use straw or pine straw, and it will add organic matter as it breaks down.

Finally when it gets too cold, Dig up what you got and Bring it inside. I believe that tomatoes cooked in a big pot, and placed in a freezer will last all winter. I intend to find out later this year:

http://www.container-gardens.com/

Container Gardens as a place to Meditate

Benefits of Gardening in Containers: Do you live in an apartment complex where digging up a little sod is out of the question? Or, maybe you just don’t have the physical ability to tend a large garden, but still want the benefits and rewards of having one. like having a spiritual retreat for meditation? Techniques for meditating vary, but there is no better place to meditate than your own garden. Have you considered container gardening?

Container gardening is simply growing your garden in – you guessed it – containers! It was born of a strong desire, and in some cases a need, to produce herbs, vegetables, and flowers within a limited amount of space and/or poor soil conditions, all which can be controlled by gardening in containers.

Container gardening can be beneficial for many individuals and situations:

• The disabled and the elderly – container gardening offers easy access.
• Problem soil – containers allow you to control your own high-quality soil.
• Space – Container Gardens utilize minimal space.
• Apartments/Condos – addresses limited access to garden plots.
• Gourmet cooking – easily grow fresh herbs and vegetables for cooking.
• Plant enthusiasts – for those who just can’t get enough gardening!
• Mobility – container gardens are easy to move around as needed.
• Convenience. Keeps your flowers, vegetables, or herbs close at hand.

Energy Saving Gardening – What a lot of work

Posted on March 12, 2009 by Doug Nicodemus

Here is where we separate the real gardeners from those with a passing interest. This one word scares the bejesus out of most people who are unfamiliar with the process. CANNING. But modern appliances and some shortcuts have made it a lot easier to do.

http://www.homecanning.com/

www.pickyourown.org/allaboutcanning.htm

foodsafety.psu.edu/canningguide.html

http://www.uga.edu/nchfp/how/general.html

There are BOATLOADS of places that push canning and other cooking methods of food prep for long term storage. This takes energy, and your bills will reflect it. But when you add up those bills and compare them to what you save on your food bills, you will save a ton of money. Plus you are not drinking oil. IT’s healthy. But it is hot and it is a lot of work.

General Canning Information

How Canning Preserves Foods

The high percentage of water in most fresh foods makes them very perishable. They spoil or lose their quality for several reasons:

growth of undesirable microorganisms-bacteria, molds, and yeasts,
activity of food enzymes,
reactions with oxygen,
moisture loss.

Microorganisms live and multiply quickly on the surfaces of fresh food and on the inside of bruised, insect-damaged, and diseased food. Oxygen and enzymes are present throughout fresh food tissues.

Proper canning practices include:

carefully selecting and washing fresh food,
peeling some fresh foods,
hot packing many foods,
adding acids (lemon juice or vinegar) to some foods,
using acceptable jars and self-sealing lids,
processing jars in a boiling-water or pressure canner for the correct period of time.

Collectively, these practices remove oxygen; destroy enzymes; prevent the growth of undesirable bacteria, yeasts, and molds; and help form a high vacuum in jars. Good vacuums form tight seals which keep liquid in and air and microorganisms out.

OK, I need a canner? Why types are there?

Equipment for heat-processing home-canned food is of two main types–boiling-water canners and pressure canners. There are many other types which are NOT recommended by the authorities (see this page for more about obsolete and unsafe canning methods)

Most are designed to hold seven quart jars or eight to nine pints. Small pressure canners hold four quart jars; some large pressure canners hold 18 pint jars in two layers, but hold only seven quart jars. Pressure saucepans with smaller volume capacities are not recommended for use in canning. Small capacity pressure canners are treated in a similar manner as standard larger canners, and should be vented using the typical venting procedures.

Low-acid foods must be processed in a pressure canner to be free of botulism risks. This is because botulism-producing bacteria produce spores that can survive boiling water temperatures, but are destroyed using a pressure canner with the appropriate time and pressure, which reaches temperatures between 240 and 250 degrees F. Low-acid foods include meats, dairy, sea food, poultry, all vegetables (except tomatoes) and many fruits (notably figs). Be sure to see this page for a detailed list of the Acid content of common fruits and vegetables.

Higher acid foods (and those which have been acidified and tested) that may be safely canned in a boiling water bath canner include jams, jellies, pickles, applesauce, apple butter, peaches, peach butter, pears, pear butter, spaghetti sauce without meat, tomatoes, ketchup and tomatoes.

Which Type of Canner Should I Get

There are advantages and disadvantages of Pressure and Boiling Water Bath Canners. Which is best for you depends upon what you want to can and your budget.

Water bath canners are faster for higher acid foods

Although pressure canners may also be used for processing higher acid foods, boiling-water canners are recommended for this purpose because they are faster. A pressure canner would require from 55 to 100 minutes to process a load of jars; while the total time for processing most acid foods in boiling water varies from 25 to 60 minutes. A boiling-water canner loaded with filled jars requires about 20 to 30 minutes of heating before its water begins to boil.

A loaded pressure canner requires about

12 to 15 minutes of heating before it begins to vent;
another 10 minutes to vent the canner;
another 5 minutes to pressurize the canner;
another 8 to 10 minutes to process the acid food; and, finally,
another 20 to 60 minutes to cool the canner before removing jars.

But Water Bath Canners cannot be used for meats, dairy, sea food, poultry, vegetables and many fruits.

And the food quality and storage time is better with a pressure canner. Because they get hotter (240F vs 180F-212F) pressure canners result in a better flavor and the ability for to store for a longer time.

A pressure canner can be used as a boiling water bath canner, just remove the gauge and weight. That way you have 2 canners in one!

Conclusion: Pressure canners cost more to buy, but ultimately, you can “can” more foods in them, store the foods longer, and use the same canner as a pressure canner or without sealing the lid, as a boiling water bath canner.

See this page for a selection of pressure canners at excellent prices, and this link for boiling water bath canners

You can also find free information about canners from the USDA in this PDF file (it will take a while to load!) about selecting and using canners here!

One of the few get to it guides:

http://www-podunk.com/home-canning-guide.html

Sugar and Salt

Sugar helps retain the color, shape and texture of canned fruits. Sugar is usually added as a syrup. To make syrup, pour 4 cups of water into a saucepan and add:

2 cups of sugar to make 5 cups of thin syrup or

3 cups of sugar to make 5 ý cups of medium syrup or

4 1/4 cups of sugar to make 6 ý cups of heavy syrup.

Heat until the sugar dissolves. Make 1 to 1 ý cups of syrup for each quart of fruit. Up to half the sugar used in making syrup can be replaced with light corn syrup or mild-flavored honey. Fruits also can be safely canned without sugar. Pack the fruit in extracted juice, in juice from another fruit (such as bottled apple juice, pineapple juice, or white grape juice) or in water.Salt may be added to vegetables and tomatoes before canning. Since its only function is flavor, it can safely be omitted. Canning fruits and vegetables without adding sugar or salt does not affect processing times or microbiological safety.

Packing Instructions

The two methods of packing, food into canning jars are raw pack and hot pack. Raw pack is packing raw, prepared food into clean, hot jars and then adding hot liquid. Fruits and most vegetables need to be packed tightly because they will shrink during processing. However, raw corn, lima beans, and peas should be packed loosely, as they will expand. For hot pack, heat prepared food to boiling, or partially cook it. It should be packed loosely boiling, hot into clean, hot jars. Hot pack takes more time but has been found to result in higher quality canned foods. For either packing, method, pack acid foods including tomatoes and acidified figs to within ý-inch of the top of the jar. Low acid foods to within 1 inch of the top of the jar. After food is packed into jars, wipe the jar rims clean. Put on the lid with the sealing compound next to the jar rim. Screw the band down firmly so that it is hand-tight. Do not use a far wrench to tighten screw bands. There must be enough “give” for air to escape from the jars during, processing. Process food promptly after packing it into jars and adjusting lids. Processing times are given for pints and quarts. If you are using half pint jars, use processing times for pints. For one-and-one-half pint jars, use processing times for quarts. Fruit juices are the only product that may be canned in half gallon jars.

Processing in a Water-Bath Canner

Use a water bath canner to process acidified tomatoes, acidified figs and all other fruits. A pressure canner can be used to process acid foods but the quality will not be as good.

Fill the canner half full with water; then cover and heat. For raw-packed food, have the water hot but not boiling. For hot-packed food, have the water boiling

Using a far lifter, place jars filled with food on the rack in the canner. If necessary, add boiling water to brine, water 1 to 2 inches over the tops of the jars. Do not pour boiling, water directly on jars. Cover.

When water comes to a rolling boil, start counting the processing time. Keep water at a boil for the entire processing time. Add more boiling water to keep water I to 2 inches above jars.

As soon as the processing time is up, use a jar lifter to remove jars from canner. If liquid boiled out of the jars during processing, do not open them to add more. Do not retighten screw bands, even if they are noticeably loose.

Processing in a Pressure Canner

If you live at an altitude of 0-1000 feet you can process foods in a weighted gauge pressure canner at 10 pounds pressure. If you are using, a dial gauge pressure canner, use 11 pounds pressure. If you live at an altitude more than 2,000 feet you need to increase the pounds pressure at which you process foods. These increases are not given in this bulletin. Contact your county extension center to get this information. If tomato products are acidified, they can be safely processed in a water bath canner. If not, they must be processed in a pressure canner.

Here are some pointers for using a pressure canner:

Pour 2 or 3 inches of water in the bottom of the canner and heat to boiling.

Set jars on the rack in the canner. If you have two layers of jars in the canner, use a rack between them and stagger the second layer.

Fasten the canner cover securely so steam cannot escape except through the vent.

Once steam pours steadily from vent, let it escape for 10 minutes to drive all air from the canner. During, processing, the canner must be filled with steam, not air, since it is steam that reaches the desired temperature of 240’F.

If the canner has a weighted gauge, start counting the processing time when it jiggles or rocks. The target pressure for this type of canner is 10 pounds pressure. Adjust heat so that gauge jiggles 2 or 3 times a minute or maintains a slow, steady , rocking motion.

If the canner has a dial gauge, bring pressure up quickly to 8 pounds, then adjust the heat to maintain 11 pounds pressure. Start counting the processing times when the gauge registers 11 pounds pressure.

When the processing time is up, turn off the burner. (If you are using, a coal or wood stove, remove canner from heat.) Let the pressure in the canner drop to zero by itself. This may take 45 minutes in a 16-quart canner filled with jars and almost an hour in a 22-quart canner. If the vent is opened before the pressure drops to zero or if the cooling is rushed by running, cold water over the canner, liquid will be lost from the jars.

When the pressure has dropped to zero, open the vent or remove the weighted gauge. (With a weighted gauge canner, pressure is completely reduced if no steam escapes when the gauge is nudged or tilted. If steam spurts out, pressure is not yet down.)

Remove canner cover carefully, tilting it away from your face so that the rising steam cannot burn your face or hands.

Remove jars from canner. If liquid boiled out of jars during processing, do not open jars to add more liquid. Do not retighten screw bands, even if they are noticeably loose.

Place hot jars upright to cool on a towel or rack. Leave space between them so air can circulate. Keep jars our of drafts.

Check Seals

Vacuum seals form as the jars cool. When jars are cool (12 to 24 hours after processing), check the seals. If the lid is depressed or concave and will not move when pressed, it is sealed. If sealed, carefully remove screw bands. If a band sticks, loosen it by covering, it for a moment with a hot, damp cloth. Bands left on jars during storage may rust, making later removal difficult. If you find an unsealed jar, do one of the following:

Refrigerate the food and use it within 2 to 3 days.

Freeze the food. (Drain vegetables before freezing.)

Reprocess the food. Remove lids, empty the contents in to a pan, heat to boiling, pack into clean, hot jars, and put on new lids. Process again for the full time. The eating quality of twice-processed food may be poor. If more than 24 hours have gone by since processing, throw out the food. It might be unsafe to eat.

I live in growing zone 5 which will not mean much to nongardeners. Draw a line from New Jersey to Central California. Draw another line from Georgia to Somewhere in mid Salinas Valley California and you just about have it. I bring this up because corporate foodies will say that when the garden harvest comes in, it comes in at the same time. So you will have thousands of canners firing up at the same time. This is a waste and they can do it “au masse” cheaper, faster and more efficiently. Of course then they have to transport it….AHHH they don’t really have an answer for that because shipping is not their cost. It is an externallity. Which is why corporate america should be kept away from our food supply. Very Far From Our Food Supply.

Garden To Save Energy – How to rev up the veggies

Posted on March 9, 2009 by Doug Nicodemus

OK so you have picked the site for your garden. You have picked the size of your garden. You have turned the soil for your garden. You have sent your soil off to be tested by the Ag extension office (if you are in the USA). There are a couple of things that you can plant now that are soil indifferent while you are waiting for the test results. The list includes most roots, like carrots, potatoes, turnips, radishes, and parsnips to name a few. All the roots care about is that the soil is well worked – no stones, no clumps and broken up deep. The onion family will grow almost anywhere any time. This is also true of the leafy vegetables. From lettuce to kale to spinach they all can be planted early and often. Sandy soil is the one thing that negates all that I have said so far. Because it drains fast and has few nutrients. But you can see whether your soil is too sandy just by looking at it.

Today I want to discuss 2 factors to keep in mind at this stage of your gardening, besides saying that you will make mistakes and nature will deal you a bad hand at times. It happens to all of us. 1. Assess your tastes. Tastes change over time and if you have never had the plant that you are growing FRESH, get fresh and try it. In my case, I had never had fresh spinach. I had grown to quickly hate the canned spinach dished out by mom and the school cafeteria, thus I thought all spinach tasted like that. Boy was I wrong! Fresh spinach rocks. I have gotten to the point where I cook with it alot too but it takes practice.

http://www.cbsnews.com/stories/2007/06/04/earlyshow/living/recipes/main2883739.shtml

(CBS) When the editors of Taste of Home magazine asked their readers for submissions for their Garden Bounty recipe contest, they were inundated with all manner of delicious dishes, from appetizers to salads to vegetarian entrees to fruit-laden desserts.

After reviewing all the recipes, they found their winner: Kathryn Pehl, the third 2007 Taste of Home contest winners to appear on The Early Show. Katie hails from Prescott, Ariz., and the judges could not resist her Spaghetti Squash with Red Sauce, especially her flavorful tomato sauce, which is served over spaghetti squash instead of the usual pasta.

If you’re interested in participating in a Taste of Home recipe competition, the next contest is “Corn is King.” You can also still submit a recipe for Slow Cookers. To get more information, click here.

2. Every “GOOD” gardener will tell you to buy plants at a greenhouse or a garden center for great production. But think about it. The main reason this Site is discussing gardening is to SAVE energy. If the greenhouse grew their plants from seed, fine. But a lot of places truck their plants in…and that is kinda missing the point. I urge people to start there plants from seed where and whenever they can:

http://www.yougrowgirl.com/grow/seeds_veg.php

A Beginners Guide to Vegetable Seed Starting

by miss gard(e)ner Inhabit Hardiness Zones 5 through 8?
Ready to start your growing season?
The much anticipated moment has arrived.

Planning

Keep the following in mind when planning your garden:

Climate:

Space limitations:

Domestic habits:

Production levels:

tomatoes

Aesthetic desires:

Seed Sowing Schedule

This seed starting chart will help you figure out exactly when to plant different seeds.
First, determine your region’s frost-free date. Ask your local plant nursery or gardener neighbor. Alternatively, check out–www.almanac.com. The reality of weather makes an `exact’ date rarely exact. Keep in mind the forecasts for your region. A colder, longer winter? Push the date forward a few weeks. As they say, better safe then sorry.

Or the millions of other sites set up for this:

http://ezinearticles.com/?Starting-Vegetables-Indoors-from-Seed&id=479111

http://www.vegetablegardeningguru.com/seed-starting.html

http://www.ehow.com/how_12174_start-vegetable-seeds.html

This early in the game you can do other things to save energy, like starting a compost pile:

http://www.hribar.com/how-to-save-energy.htm

www.backyardgardener.com/compost/index.html

Compost heaps

There are several ways in which compost heaps can be made and various theories exist as to the way in which they should be treated. There are two important points which are essential for successful compost making and these are adequate drainage and aeration and sufficient moisture.

A compost heap is a necessary feature in the average garden. It provides a means of collecting the surprising amount of waste material which is gathered together during regular garden maintenance and it supplies the garden, or rather, the soil, with valuable organic matter. This organic matter fulfils several vital functions. It helps to improve the structure of the soil, especially the heavy clay types and the light sandy kinds. It encourages a vigorous root system and also acts as a sponge to retain moisture. Light, sandy soils tend to dry out rather badly and a high humus content is necessary to overcome this problem. Well-rotted composted vegetable waste can be used as a mulch around plants and between rows of vegetables where it will smother small annual weeds and prevent the surface soil from drying out badly.

Save water by using a soaker hose and:

http://www.uk-energy-saving.com/saving_water.html

Tips on Saving Water in the Garden

Collect rainwater and use a watering can instead of a hose. If you prefer to use a hosepipe, fit a trigger nozzle to control the flow. Water Butts for your garden can be purchased at Greenfingers Trading Ltd

Water your garden in the cool of the early morning or evening. This will reduce the amount of water lost to evaporation.

If you water plants and shrubs too often their roots will remain shallow, weakening the plant. Leave them alone until they show signs of wilting.

Regularly weed and hoe your garden, to ensure that watering helps plants and not weeds.

Plant flowers and shrubs that thrive in hot and dry conditions such as thyme, evening primrose, rock rose, Californian poppy, pinks, lavender, buddleia and hebes.

Mulches such as wood chips, bark and gravel help to prevent water evaporation and also suppress weed growth, saving you both water and time spent weeding.

Lawns can survive long periods of dry weather if the grass is not cut too short. Even if the grass turns brown, it will quickly recover after a few days of rain.

Garden sprinklers can use as much water in an hour as a family of four uses in a day. If you use a sprinkler, many water companies require you to have a water meter fitted.

This can become a lifestyle if you let it and I do.

What Is The Most Environmental Thing You Can Do Right Now – It saves energy as well

Posted on March 6, 2009 by Doug Nicodemus

Plant a garden. You think I am kidding right. BUT if everyone on the planet who does not have a vegetable garden planted one, the world would change. Most products that you buy in the grocery store in America travel 1,500 miles…That’s a lot of gasoline products. All the produce, herbs and flowers you grow soak up carbon dioxide, especially sweet corn. Plus if you compost your garden waste you put that carbon directly into the soil where it will not be released. Plant a tree while you are at it. If all 7 billion people in the world planted a tree our problems would temporarily be over. Young trees soak up an incredible amount of carbon as they grow. Not to mention the health and well being benefits from working out doors and being away from modern stress inducers. Or the health benefits of eating good nutritious food. If you have kids teach them how to do it (it is no longer innate) and you will have passed along a valuable skill. Invest in an efficient refrigerator and a small efficient freezer to store your valuable products. This saves bunches too. If you are really adventurous invest in a dehydrator and a solar cooker or make your own. You save even more. By the time you are done heck you wlll amaze yourself at how much you have done. Seem impossible? NOPE, it starts with the first seed you plant. So lets get agrowing.

Getting Started:

Some of you are lucky to have year round growing conditions. As the world warms more of you will enjoy that perk. But where I live in Illinois it’s pretty much a 3 season affair. Today is March 6th and I plan on planting a row of peas and some lettuce and spinach. That will be dicey though and if we have an ice storm in April or early May it will be a wipe out. Such is life. If I get lucky I will be freezing sweet peas by the end of May. Here are some great sources for getting in the groove.

http://www.finegardening.com/

Planning Your First Vegetable Garden

March 5th, 2009 in Grow It, Live It

Ruth Dobsevage, editor

So you’ve decided to grow some veggies this year? Welcome to the club. Before you decide on what to grow or pick up a spade, you need to make some basic decisions about your garden’s location, size, and shape. Here are some things to consider.

Location
Walk around your property as you try to decide on a location for your garden-to-be.

Vegetables do best in full sun. You will get decent results with less than that, but in general strive for a site that gets at least six hours a day during the summer. Remember that sun patterns change dramatically with the seasons; a site that looks good in April may be too shady when the leaves come out.

Another factor to consider is proximity to your kitchen. You are more likely to check out your garden frequently if it is close to the house. My garden is maybe 30 feet from the kitchen door. When I need some parsley or mint, or maybe a few more tomatoes for a salad, it’s not a big deal to go out and get them.

If you have a choice, a flat area is better than a hilly one. A gently sloped site can work well, especially one that faces south or west.

What about water? You will most likely want a source close by, be it an outside tap, a rain barrel, or even a stream or pond.

Don’t despair if your lot is is very small. Even if you don’t see a way to create a separate garden area, you can probably tuck a couple of vegetable plants in somewhere: near the house or by the garage, perhaps. Or on the deck in containers.

Size and shape
For a garden of moderate size, aim for 400 square feet (20×20) to 625 square feet (25×25). You’ll have enough space to grow several different crops, but not so much that you’ll be overwhelmed. If even that seems daunting, start small. You can always enlarge the space later.

Gardens are generally square or rectangular, but they don’t have to be. You may want a different configuration to take advantage of sun patterns, to work around boulders, or just for artistic reasons. The plants won’t care if they are arranged in straight lines or curves.

Personally I pick any 10 x 20 ft area that is unshaded and jump in. Begginners should start smaller. But if you are going to grow peppers, squash, corn or tomatoes you need a lot of space. Just think, the bigger your garden the less grass to mow.

http://www.organicgardening.com/

The Beginner’s Guide to Organic Gardening

Gardening is not too complex. Almost all of us–probably in grade school–planted a seed in a cup of dirt, watered it, and watched it grow. But creating a garden that produces fresh food and flowers all season is not so elementary, especially to those who did not grow up gardening. So we’ve compiled this guide to the basics of organic gardening and the keys to success we’ve learned over the years. When you’re done reading, look at your thumb–you may see a tint of green that wasn’t there before.

No. 1 Plant Seeds

1. Make your bed. About three weeks before you are ready to plant, after the soil has dried so that it doesn’t clump when you pick up a fistful, sink a fork into the earth. Loosen it down to about 12 inches, add a half-inch layer of compost, and rake the surface of your garden until it has no weeds, dirt clumps, or big stones. Over the next three weeks, pull any weeds that come up. Raking and then letting the soil sit for a few weeks brings out weed seeds that were lurking in the soil.
For more information on garden beds, check out this article about raised beds and this video to see how to build a raised bed, or watch this video to see how to turn your lawn into a garden bed.

I am not going to copy all of this stuff. go and read it yourself. If you have never done it before this is essential reading:

Garden Design

Horticulture

Garden Design

Country Gardens

Gardening How-To

Herb Quarterly

Growing Edge

Water Gardening

Garden Compass

Don’t read too long though, that’s what winter or nightfall is for. Get out doors! NOW

Digg Is A Fascinating Place – But as a Blogger it is depressing

Posted on February 16, 2009 by Doug Nicodemus

Digg is a great place and as an Environmentalist/Energy person I get many of my ideas for posts there. But it can be depressing sometimes. Over the weekend people posted hundreds of articles to the point where I had to go nearly 10 PAGES into their posting to try to catch up. I never did.

http://digg.com

http://digg.com/news/science/upcoming

Here is just a sampling of their first page. It is amazing.

http://www.treehugger.com/files/2009/02/ecological-stimulus-package-investing-natural-capital.php

Ecological Stimulus Package:

Investing In Natural Capital

by Earthwatch Institute on 02.16.09

Business & PoliticsBy: Jeanine Pfeiffer, Earthwatch Institute

What if we gave our environment the same wallop of attention we’re giving our economy? What if we valued natural capital as highly as financial capital?

The US Congress has passed a $790 billion economic stimulus package. Last November, the Chinese government approved a four trillion yuan (US $586 billion) financial stimulus plan.

The Chinese plan included 350 billion yuan (US$51 billion) for ecological and environmental projects. These projects, according to the Chinese Minister of Environmental Protection, Zhou Shengxian, will emphasize treating pollution and supporting rural environmental efforts and green industries.

In the US, President Obama’s administration is proposing a ten-year $150 billion plan to create clean energy industries, green jobs, and change consumption habits. The plan aims to reduce greenhouse emissions, but also includes intriguing bullet points like clean coal technology and constructing the Alaska natural gas pipeline.

Where’s the environment – left on the “outside”?
Absent from any of these plans, debates, and discussions on economic stimuli and environmental plans (several million hits on the internet, last time I checked), is a clear focus on our ecology, our natural capital.

Thinking environmentally is not the same as thinking ecologically. In common speak, the word “environment” refers to our surroundings –the “out there” part of our world. An environment can just as easily include tons of concrete buildings, asphalt highways, and diverted waterways as it can include rain forests, furry critters, and mountain streams.

http://lafora.com.br/2009/02/o-ar-que-resfria-sua-casa-aquece-o-mundo/

“O ar que resfria sua casa aquece o mundo”

16/02/09 | América do Sul/Central/Caribe, Interesse Público, Painéis |

Da Prolam Y&R do Chile para campanha de alerta contra o aquecimento global para a Columbia.

Tags: Y&R

http://www.triplepundit.com/pages/5-dark-labor-pitfalls-in-the-new-green-e.php

3 Labor Pitfalls in the New Green Economy

One of the most compelling concepts behind the new green economy is its ability to create jobs in the US. You certainly can’t outsource the installation of a solar system or high-efficiency windows. Industrial-scale wind turbines are enormous, thus favoring local production.Although these concepts are true, there are some pitfalls to watch for:

1. Outsourcing Manufacturing
The US has lost 6 million manufacturing jobs in the last three decades.

2. US Subsidies Benefiting Offshore Manufacturers
US Law requires domestic sourcing for many programs and agencies, including the Federal Highway Administration, the Federal Aviation Administration, Clean Water Grants for Water Treatment, and the Energy Policy Act of 1992.

3. Low Wages
Not all green jobs pay a lot of green, even when receiving generous local subsidies. A recent study of green jobs found recycling plant workers making as little as $8.25 an hour and manufacturing jobs in renewable energy products paying as low as $11 an hour.

http://www.naturalnews.com/News_000734_Los_Angeles_South_Central_farmers.html

This is a quick update to bring a few time-sensitive items to your attention that you may want to check out.

First, I’ve just posted an exclusive interview with Dr. Steve from his Real Health show. He interviews me about the economic stimulus bill (15 minutes duration). This was recorded just yesterday, and thanks to Dr. Steve, we got it posted here: http://www.naturalnews.com/podcasts…

Dr. Steve’s Real Health show is the best health podcast on the ‘net, by the way. Listen to all 71 episodes here: http://web.mac.com/drsteve720/Site/…

On a separate topic, when I saw this next YouTube movie, I finally came to realize that the human species is probably not going to make it. What YouTube movie could possibly have such a powerful impact on my perspective of the human race? Watch it yourself and you’ll see: http://www.youtube.com/watch?v=wusC…

Watch LAPD cops stand guard as the food supply of hundreds of poor L.A. families is being bulldozed into dust… this is madness in the extreme, and it’s happening right here in the United States of America, by the orders of city officials!

If you’re not already in tears after seeing that video, watch the aftermath of the city’s bulldozers here: http://www.youtube.com/watch?v=juMe…

http://edition.cnn.com/2009/TECH/science/02/12/fish.migration.study/index.html

February 12, 2009 — Updated 2227 GMT (0627 HKT)

Fish migrating to cooler waters, study says

(CNN) — Climate-driven environmental changes could drastically affect the distribution of more than 1,000 species of commercial fish and shellfish around the world, scientists say.

Red areas on this map show regions that are expected to have the greatest increase in fish populations by 2050.

For the first time, researchers using computer models have been able to predict the effect that warming oceans, fed by greenhouse-gas emissions, could have on marine biodiversity on a global scale.

A new study predicts that by 2050, large numbers of marine species will migrate from tropical seas toward cooler waters — specifically the Arctic and Southern Ocean — at an average rate of 40 to 45 kilometers (about 25 to 28 miles) per decade.

These migrations could lead to “numerous extinctions” of marine species outside the Arctic and Antarctic, especially in tropical waters, according to the study’s projections.

“These are major impacts that we are going to see within our lifetime and our children’s lifetime,” said William Cheung, lead author of the study, set to be published this week in the journal Fish and Fisheries.

“Climate change provides us with a kick in the pants,” added Cheung, a marine biologist and lecturer at the University of East Anglia in the United Kingdom. “We can’t think about climate change and biodiversity without thinking about the impact it will have on people.”

http://www.ec.gc.ca/education/default.asp?lang=en&n=3D1A3FBA-1

Go on Stand By

A computer that runs 24 hours a day is eating up electricity, and money out of your wallet. stand by

Pay attention to that humming sound: that’s your computer sucking up energy. Whether you work in an office or at home, powering a computer is probably using more electricity than you think, and contributing to your personal greenhouse gas emissions, particularly when the electricity is generated with fossil fuels like oil or coal.

Research shows that most people leave their computer on throughout the entire business day, including lunchtime and meetings, but only use their computers an average of four hours a day. Plus, running a computer continuously at full power generates heat, which causes indoor temperatures to rise and increases the demand for air conditioning in the summer months.

If you work from home, consider that your network of home computers, monitors and printers can use more than 200 kilowatts per year per computer. Tally how much time one computer is on each day and multiply that by its energy usage. Now take a look at your electricity bill and see how the costs of staying connected can add up.

Going on stand by can be good

Reduce your energy consumption and greenhouse gas emissions by enabling the monitor’s energy-saving features when you are away from your computer for a short period of time. In “stand by” mode (also called sleep mode, hibernate or power down mode), your computer typically drops to 50% of its maximum power consumption.

From the green economy, to air conditioning, to bulldozing poor peoples gardens, to climate change to power vampires, how is a simple blogger to compete…yet I will continue to try.

Oh and a lady wanted me to post a link with her site. So:

http://www.torontorealestatedirect.com?pg=NCYKt

Abraham Lincoln’s Favorite Energy And Green Blogs – Imagine things like “mulepoop.com”,

Posted on February 12, 2009 by Doug Nicodemus

maybe “waterwheelsforprofit.net”, or “womensworkisneverdone.org”. So today we look at more blogs present and not that talk about energy and the environment. Here is one that has not been updated since 2006, but I like the phrase “After the Goo”.

http://postpetroleum.blogspot.com/

to oil.

Tuesday, May 02, 2006

After the Goo

It is now imperative that we move to new sources of transportion fuels.

Even George Bush admits that we are addicted to oil.

This one is cute, funny and current:

7 Megawatts, Not for the Faint of HAWT

WRI (World Resources Institute) estimates that there would be 30,100 jobs and $450 million/yr energy savings created with every $1billion invested in green recovery. And, even the U.S. Department of Energy during the WPE error conducted a study that has recommended that a major source of investment in the near term be wind power.

This one is also cute, funny and up-to-date. Tyler Hamilton is a hunk too.

http://tyler.blogware.com/

LNG lobby’s “truth” about CO2 emissions smells fishy

February 11th, 2009 So, a Washington-based lobby group called the Center for Liquefied Natural Gas has come out with a study that analyses the lifecycle emissions of LNG versus coal. The aim of the study is to make sure U.S. legislators “know the truth” about clean-burning LNG as they consider climate-change legislation. Their conclusion — surprise, surprise – is that LNG for power generation contributes, on an apples-to-apples basis, about 70 per cent less greenhouse-gas emissions compared to even the cleanest coal technologies. Put another way, they say that an existing coal power plant in the United States produces two and a half times more greenhouse gas emissions than a comparable LNG power plant.

That sounds, well…. completely unbelievable. Read the rest of this entry »

But that is nothing compared to what the typical nasty industry player spends on the web. Just look at this disgusting site. You would think that the Canadians would be smarter than that:

http://www.coal.ca/content/

Home

We wish to acknowledge the generous support of our 2008 Canadian Conference on Coal Sponsors:

Headquartered in Calgary, Alberta, The Coal Association of Canada represents companies engaged in the exploration, development, use and transportation of coal. Its members include major coal producers and coal-using utilities, the railroads and ports that ship coal, industry suppliers of goods and services, and municipalities that have an interest in furthering the objectives of the Coal Association.

47th Canadian Conference on Coal

The Coal Association of Canada would like to thank sponsors, delegates, guests and all others involved in making the 47th Canadian Conference on Coal, ‘Coal Renaissance: Affirming its Role Today, Determining it for the Future’, our most successful conference to date.

So to end on a less odious note, here is a practical, nonstudly, inyourownhome site:

http://www.energyboomer.typepad.com/

HOW TO ADD WINDOW INSULATION TO SAVE MONEY

Here are some inexpensive ways for you to add insulation to you existing windows that will save you money on your next heating or air conditioning bill.

Add clear shrink wrap on the inside

You can add a layer of clear plastic to the inside of the window. This seals off any air leaks and traps a layer of insulating air at the window. Being clear it still lets in light and lets you see out. I highly recommend the 3M Scotch Brand materials for cutting the energy waste at your windows.

It is easy. First sit down and read everything printed on the box. Remember, “if all else fails, read the directions.” The directions are an easy read and the illustrations are very helpful.

The first step of the job is to put their special two-sided sticky tape all around the window frame. What is special is that it sticks good, but you can peel it off easily too. If you put it on crooked, like I do, you can fix it without throwing it away and starting over.

Why Call Them Landfills? They are dumps, eyesores, middens and disgraces.

Posted on January 13, 2009 by Doug Nicodemus

When has it been ok to urinate and defecate in a drinking water source. But Humans world wide do it every day. Some of us purify those byproducts before they actually get to the river or the lake or the aquifer, some of us don’t. When has it ever been OK to put food products let alone industrial products (lets take the buy out of byproduct) in a drinking water source yet we have done it for 200 years. What did we think? That there would be no results?

Yet we go further. We stack our garbage in the most inappropriate places like we are PROUD of it. Heh look our garbage pile is bigger than yours. Like the garbage dump that you can see from SPACE.

http://gothamist.com/2003/09/30/fresh_killpark.php

Fresh Kill…Park?

Mayor Bloomberg announced the city’s plans to turn the closed Fresh Kills landkill into a park. The Times points out that the landfill is “a garbage dump site that is so large it can be seen from space,” which is why it’s a sensitive and important issue for Staten Islanders…especially Staten Islanders who can vote. Reporter Michel Cooper describes the city’s renderings of a Fresh Kills Park as “Monet using Photoshop” or Andrew Wyeth-like. Staten Island Borough President James Molinaro called the announcement was “the final nail in the heart of Dracula,” as people have been speculating the dump might reopen since it closed in 2001. The Post says the proposal from Field Operations, the landscape company that won the competition to transform Fresh Kills, includes “bird-nesting island, public roads, boardwalks, soccer and baseball fields, bridle paths and a 5,000-seat stadium.

Of course, all of this is also an effort to keep his approval numbers from slipping any further, although at this point, it’d be in the negative territory…people would just claim ignorance when asked about Mayor Bloomberg.

More information about Fresh Kills.

What the heck have we ever been thinking?

http://naturecalendar.wordpress.com/2008/05/27/fresh-kills-earning-back-its-name

by Erik Baard

Not so many years ago, if you told people that you were getting up early on Saturday morning to rush over to Fresh Kills on Staten Island, they would have thought you were crazy or a highly-paid union worker. Today, a few savvy folks might peg you for a naturalist.

The world’s largest dump (actually, the world’s largest manmade structure, of sorts, in that it exceeded the volume of the Great Wall of China) is quietly transforming into the city’s second largest park, after Pelham Bay Park. You can witness the process yourself by signing up for a free tour now through November through this link. Don’t fret the competition to get a ticket – the tour I joined this weekend wasn’t booked up. Besides, you have, oh, a few more years of chances. The park officially opens in 2036.

(the site has four large ones mounds, ranging between 140? and 200? tall)

At the moment the trash is being digested by microbes, which will actually cause the mounds to shrink a bit. But not before they’ve earned their keep! The methane (“natural gas” in daily parlance), organic chemicals, and carbon dioxide produced are tapped via long pipe networks (see the methane taps in the foreground of the above photo by Emmanuel). The natural gas is purified and sold to Keyspan (now part of National Grid), which in turn sells it to heat up to 10,000 homes at a time. I can imagine a “green” dry cleaner using the CO2 to spiff up designer suits for the local gentry.

Less immediately marketable is the leachate goo that landfills produce when water jazzes up microbial and fungal activity. That’s dried and shipped out to another landfill in West Virginia. As a side note, the five boroughs now send trash to Pennsylvania, Virginia, and South Carolina. Remember, the primary insight of environmentalism is that when things are thrown away, there is no “away.”

Please read both articles if you have a strong stomach.

Even The Right Wing Doesn’t Like Archer Danieals Midland -How Often do I agree with the Cato Institute?

Posted on January 8, 2009 by Doug Nicodemus

To date once:
http://www.cato.org/pubs/pas/pa-241.html

Archer Daniels Midland: A Case Study In Corporate Welfare

by James Bovard

James Bovard is an associate policy analyst with the Cato Institute. His most recent book is Shakedown: How the Government Screws You from A to Z (Viking, 1995).

Executive Summary

The Archer Daniels Midland Corporation (ADM) has been the most prominent recipient of corporate welfare in recent U.S. history. ADM and its chairman Dwayne Andreas have lavishly fertilized both political parties with millions of dollars in handouts and in return have reaped billion-dollar windfalls from taxpayers and consumers. Thanks to federal protection of the domestic sugar industry, ethanol subsidies, subsidized grain exports, and various other programs, ADM has cost the American economy billions of dollars since 1980 and has indirectly cost Americans tens of billions of dollars in higher prices and higher taxes over that same period. At least 43 percent of ADM’s annual profits are from products heavily subsidized or protected by the American government. Moreover, every $1 of profits earned by ADM’s corn sweetener operation costs consumers $10, and every $1 of profits earned by its ethanol operation costs taxpayers $30

One of the most politically charged debates in Washington revolves around business subsidies known as “corporate welfare.” A number of policy organizations have published studies examining the corporate welfare phenomenon: what qualifies as corporate welfare, how much it costs taxpayers, and how much it damages the economy. This study examines the dynamics of corporate welfare somewhat differently by investigating ADM as a classic case study of how those subsidies are obtained, how the welfare state encourages such “rent seeking,” and how such practices fundamentally corrupt the political life of a nation. Congress’s expressed desire to foster a free marketplace cannot be taken seriously until ADM’s corporate hand is removed from the federal till.

Introduction

ADM is certainly the nation’s most arrogant welfare recipient. And it is one of the few welfare recipients that spend millions of dollars each year advertising on Sunday morning television shows populated and watched by politicians. Chairman Dwayne Andreas’s and ADM’s success in farming Washington represents the rational result of contemporary government policies that turn elections into “an advanced auction of stolen goods,” as H. L. Mencken quipped. Thanks to its multi-million-dollar hustling in Washington, a company that lives and dies on the generosity of the American taxpayer has managed to get itself revered as a great public servant. Although ADM is not the only corporation with its hand out in Washington, it is easily one of the most successful beggars on the block.(1)

Andreas recently told a reporter for Mother Jones, “There isn’t one grain of anything in the world that is sold in a free market. Not one! The only place you see a free market is in the speeches of politicians. People who are not in the Midwest do not understand that this is a socialist country.”(2) Andreas’s comment about “no free markets” is like the old joke about the son who murdered his parents and then asked for the court’s mercy because he was an orphan. ADM champions political control over markets and then invokes that control as an excuse for its continued political manipulation. Andreas has exerted his influence in Washington to ensure that the U.S. form of “socialism” resembles 1930s’ Italian corporate statism: the government plunders the citizenry for the benefit of politically connected corporations. And, though Andreas does not like to admit it, there are many markets in the world for agricultural products that are not controlled by politicians.

I know it is from 1995 but what has changed in the past 13 years? They have gotten a whole lot bigger.