The Disappearance Of Honey Bees – It’s A Modern Urban Legend

Posted on October 28, 2009 by Doug Nicodemus

It is true. Even though stories about disappearing honey bees, or even Colony Collapse Disorder have appeared on 60 minutes, Scientific America and even NatGeo. There is very little truth to it. It is largely a North American and European commercial pollination problem which would never really effect food production much. If they worked me as hard as they do the commercial bees I’d fly away too. My Pawpaws are pollinated by flies so I don’t really care. If you don’t believe me read this:

http://www.newscientist.com/article/mg20427316.800-the-truth-about-the-disappearing-honeybees.html?DCMP=OTC-rss&nsref=online-news

But this and yesterday’s post got me to thinking about eating simply and it furthers my meditation on living off the land. Humans have come to eat so complicatedly and chemically. Did you ever wonder why Lay’s Potato Chips claims that”you can’t eat just one” and they are probably right? I am no extremist veggan or anything approaching one. There are 200,000 deer in Illinois and if oil collapsed tomorrow and with it civilization I would go shoot one the day after. I don’t even know if the children still trick or treat for Unicef but in that spirit let’s start with Plump-i-nut factories in Africa:

http://www.unicef.org/media/ethiopia_38423.html

UNICEF Executive Director inaugurates Ethiopia’s first Plumpy’nut factory

UNICEF Executive Director Ann M. Veneman receives flowers from children upon her arrival at the new Plumpy’nut factory in Addis Ababa, Ethiopia.

By Indrias Getachew

ADDIS ABABA, Ethiopia, 21 February 2007 – UNICEF Executive Director Ann M. Veneman inaugurated Ethiopia’s first Plumpy’nut therapeutic food factory in Addis Ababa yesterday.

The inauguration marks a joint venture between UNICEF, US-based private donor and businesswoman Amy Robbins and the Hilina Enriched Foods Processing Centre.

Plumpy’nut is a high-protein and high-energy, peanut-based paste used for the treatment of severely undernourished children. An estimated 1.5 million children in Ethiopia are severely undernourished. At full capacity, Hilina Enriched Foods will produce up to 12 tons of the paste per day.

“Today as we open the doors of the fourth, and largest, factory in Africa that will produce Plumpy’nut, we are taking a step in the right direction in addressing the issue of malnutrition,” said Ms. Veneman.

Generous solution

In 2005, the Robbins family donated $1.3 million to UNICEF to allow the purchase and import of 267 tons of Plumpy’nut to Ethiopia.

Formulated by French scientist Andre Briend in 1999, Plumpy’nut has been used to save children’s lives in major emergency situations in Darfur, Niger and Malawi.

From left: Philanthopist Amy Robbins, Minister of Trade and Industries Ato Girma Birru and the State Minister for Agriculture at the inauguration of the Plumpy’nut factory in Addis Ababa.

Plumpy’nut requires no preparation or special supervision, so an untrained adult – such as a parent – can deliver it to an undernourished child at home, allowing governments to reduce the amount of money spent on therapeutic feeding stations. The paste has a two-year shelf life when unopened and stays fresh even after opening.

Though Plumpy’nut is relatively inexpensive and easy to transport, Ms. Robbins discovered that huge costs were incurred from its importation and that limited capacity at the French plant made it difficult to ensure timely food supplies from Europe.

To solve the problem, her family foundation donated $340,000 towards investment in the needed equipment to manufacture Plumpy’nut within Ethiopia.

Everyone knows that factory farming of animals pioneered here in the Corporate US of A is dangerous to the health of all involved including the humans. Everyone knows that eating cow flesh is probably not a good idea, at least everyday or even 2 or 3 times a week. Goats, sheep, fowl and pigs are much better alternatives.

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

The most recent genetic analysis^[5] confirms the archaeological evidence that the Anatolian Zagros are the likely origin of almost all domestic goats today. Neolithic farmers began to keep them for easy access to milk and meat, primarily, also for their dung, which was used as fuel and their bones, hair, and sinew for clothing, building, and tools.^[1] The earliest remnants of domesticated goats dating 10,000 before present are found in Ganj Dareh in Iranian Kurdistan. Domestic goats were generally kept in herds that wandered on hills or other grazing areas, often tended by goatherds who were frequently children or adolescents, similar to the more widely known shepherd. These methods of herding are still used today.

Historically, goat hide has been used for water and wine bottles in both traveling and transporting wine for sale. It has also been used to produce parchment

Not to mention that the flesh is wonderful and so are the milk and cheese. They will eat just about anything and everyone should have at least 2. Again it is the GROWTH model that destroys the equilibrium of the planet. Simple is laughed at. People who juice their foods live much long because their foods are fresh and uncooked.

http://www.powerjuicer.com/?gclid=CLyzu7yY4J0CFQ4hDQod9ilOMA

Jack LaLane should know he has been at it for years:

Our GROWTH system even prevents or even worse obliterates local options. When I found out about Pawpaws I was thoroughly amazed:

Cultivation and uses

Asimina triloba is often called prairie banana because of its banana-like creamy texture and flavor.

The pawpaw is native to shady, rich bottom lands, where it often forms a dense undergrowth in the forest. Where it dominates a tract it appears as a thicket of small slender trees, whose great leaves are borne so close together at the ends of the branches, and which cover each other so symmetrically, that the effect is to give a peculiar imbricated appearance to the tree.^[1]

Although it is a delicious and nutritious fruit, it has never been cultivated on the scale of apples and peaches, primarily because only frozen fruit will store or ship well. It is also difficult to transplant because of fragile hairy root tentacles that tend to break off unless a cluster of moist soil is retained on the root mass. Cultivars are propagated by chip budding or whip grafting.

In recent years the pawpaw has attracted renewed interest, particularly among organic growers, as a native fruit which has few to no pests, and which therefore requires no pesticide use for cultivation. The shipping and storage problem has largely been addressed by freezing. Among backyard gardeners it also is gaining in popularity because of the appeal of fresh fruit and because it is relatively low maintenance once planted. The pulp is used primarily in baked dessert recipes and for juicing fresh pawpaw drink or drink mixtures (pawpaw, pineapple, banana, lime, lemon and orange tea mix). In many recipes calling for bananas, pawpaw can be used with volumetric equivalency.

The commercial growing and harvesting of pawpaws is strong in southeast Ohio. The Ohio Pawpaw Growers’ Association annually sponsors the Ohio Pawpaw Festival at Lake Snowden near Albany, Ohio.

But really the place to start with all of this is to pick your foods carefully. Find a butcher and get to know him or her. Look around and find local growers that you can trust. When you have to go to a modern grocery store go there with a certain amount of fear and suspicion.

Meditation On Living Off The Land – Then there are the log cabin and gardening crowd

Posted on October 26, 2009 by Doug Nicodemus

I do not believe that living off the land has to be conceptualized as pastoral idealism. All I think it means is giving back to the Earth as much as we take. I am not sure that we have to give up on technology to accomplish Earth centered practices. What we have to stop is growth. Still there are many people who if given the chance would go “back” to a rural existance. Then there are those that really want to go native:

http://www.ehow.com/how_136589_live-land.html

How to Live Off the Land

Instructions

Step 1

Clarify your objectives. Is your goal to experience a short-term wilderness retreat, live in harmony with nature for the long haul or just survive a reality-show stint in the South China Sea? What level of technology and tools will you employ: GPS device or compass and sextant? Zippo or flint and steel?
Step 2

Enroll in a wilderness preparedness course, such as those offered by Outward Bound (outwardbound.com) or the National Outdoor Leadership School (www.nols.edu). You will learn vital skills such as navigating with a map and compass, shelter construction and first aid.
Step 3

Choose an environment with significant opportunities for food, water and shelter. Solo adventures are really only feasible in warm or temperate climates. Abundant water is essential to survival. If you don’t have a reliable source of clean water, become expert at purifying water in large quantities.
Step 4

Become expert at starting a fire without matches. Your best bet is probably the bow-drill technique. For detailed instructions on this, go to www.wmuma.com/tracker/skills/fire/bowdrill/.
Step 5

Learn how to make a basic shelter. Review 474 Survive Being Lost for instruction. Choose a camping spot with easy and reliable water access. Without a mechanical system of delivery and storage, obtaining water may be your biggest daily task.
Step 6

Know how to use, repair and sharpen basic tools. Living off the land requires that you get very close to that land. Axes, knives, shovels, hoes and fishing gear will be essential to your survival.
Step 7

Study the flora and fauna of your intended destination. Be able to identify edible plants and practice locating, harvesting and preparing them long before you set out.
Step 8

Learn to see and feel changes in the weather and to take appropriate action.
Step 9

Practice whatever hunting method you choose until you are an expert. Hunting is difficult and unpredictable; fishing is more reliable and requires less physical effort.
Step 10

Learn how to process skins in order to make clothing. Practice harvesting reeds and grasses in order to make baskets and rope.
Step 11

Keep an apartment in Manhattan for those times when you need to get away from it all.

I think it is amazing how much you have to know and how skillled you have to be to do “back to nature” well.

Then there are the people who want a house and an outhouse instead of a tent:

http://www.organic-gardening-and-homesteading.com/self_reliance.html

Self Reliance – How to Live Off Your Homestead

Is self reliance your dream? More people are turning to homesteading, depending upon themselves for their food and making a living off their land. If you long to get off the office treadmill and onto your own land, here are some crucial steps you should take to pursue your life of freedom

Get Out of Debt

As any farmer will tell you, unless you own a corporation with hundreds, if not thousands of acres, you won’t make a fabulous income living off the land. Those farmers who do own hundreds of acres and thousands of dollars worth of equipment (along with the mortgages to prove it) are struggling to get by. The secret is to live simply and downsize.

Sell that newer car with those high car payments and buy a used model, preferably one with no payments. Avoid fast food and cook at home instead. Learn to live on a budget and cut back on unnecessary expenses. Then use that extra money to pay off your loans.

Get Some Land

You don’t need hundreds of acres, but if you want to live off your land, you will need at least five. You will want enough space for a good sized garden, along with some farm animals. Live in town? Consider selling or renting that house and buying a used manufactured home set on a small acreage instead. Many people do it and live quite comfortably – and debt free.

Learn to Grow Your Own Food

Put in a lot of raised beds and grow potatoes, carrots, tomatoes and other vegetables. Learn to preserve your food through canning, drying and freezing, so that you go to your pantry instead of the grocery store, cutting down on cost and time. Growing food is one of the most satisfying aspects of self reliance.

Get Your Goat

Goats will supply you with milk, meat and cheese. Control their diet – only hay and grains – and your goat’s milk will taste exactly like cow’s milk, only sweeter. Plus, many people are realizing the health benefits of raw goat’s milk, making it a marketable product. Get two or three female goats – or does – along with a billy goat, and you will have enough milk for your family and some extra to sell to cover your cost.

Raise Chickens

These wonderful birds will supply you with eggs, meat, and even income if you raise enough of them. Fresh chicken eggs are easy to sell. These eggs are delicious, and if they come from chickens who have eaten mostly grass and insects – chickens who live in chicken tractors, for example – they are also far healthier and more valuable than the store-bought brand.

Diversify What You Sell

Many people who try living off the land make the mistake of raising a single product in large supply and then selling it. But if the crop fails, then you are in trouble. Instead, raise a small supply of several items to sell. Sell chicken eggs and goat’s milk, honey and produce when it’s in season. That way if one item fails to produce, you have others to fall back on. Your pursuit of self reliance will be easier.

Avoid the Exotic

A few years ago, raising ostriches were all the rage. At least they were until those raising them realized not many people are willing to eat ostrich meat. For self reliance, it is far wiser to stick with the standard fare – chickens, pigs, and beef, for example. Raising something unusual and hoping to get rich off it – like many get rich quick schemes –usually leaves you with an empty pocketbook and an animal nobody wants and you have to feed.

Raise Only What You Want to Eat

This goes with the ostrich example above. If you don’t sell those hundreds of bushels of Japanese beets, then be prepared to eat them. If you don’t enjoy them that much, then don’t grow them.

Be Prepared to Learn a New Trade

My grandfather was a plumber, and even during the depression, he prospered. During hard times, people might not need an insurance adjuster, but they will need someone who can fix their leaky pipes. Consider learning carpentry, electrical work or mechanics. Learn to make practical, useful items that you can sell or barter with. There is no better way to prepare for a life of self reliance

You get the general idea…

http://articles.moneycentral.msn.com/CollegeAndFamily/RaiseKids/live-off-the-land-in-the-city.aspx

Live off the land — in the city

Wild greens, mushrooms, fruit and even fish and game can be harvested in America’s urban jungles. Dandelion salad, anyone? Or some batter-fried squirrel?

[Related content: savings, save money, groceries, food prices, Donna Freedman]

By Donna Freedman

MSN Money

Feeling squeezed at the supermarket? Maybe you should be looking for food in the parking lot, or in your neighbor’s yard

We’re talking dandelions, feral mushrooms, gleaned fruit, local fish or even those wascally wabbits that overrun city greenbelts. Ingenuity plus a little sweat equity can put fresh, healthful food on the table and possibly provide other benefits as well: exercise, relaxation and a different way of looking at your neighborhood.

For example:

Chauncey Niziol fishes for bass and bluegills in downtown Chicago.

Steven Rinella traps squirrels and catches pigeons in Brooklyn, N.Y.

Jeff Yeager harvests shoots from bamboo that grows in his suburban Washington, D.C., yard.

Katy Kolker harvests tree fruit that otherwise would have rotted in Portland, Ore.

“Radical ecologist” Nance Klehm plucks salads out of city sidewalks and leads urban foraging walks around her home city of Chicago. A few clients are survivalists, she says, or foodies who are looking for “unusual tastes.” But most are simply “curious about the world around them.” Foraging is “about a connection and an interaction with an environment,” she says.

Chowing down on chickweed

According to her Spontaneous Vegetation Web site, Klehm grows or forages nearly everything she eats. The wild greens she harvests are what most people would think of as weeds: wood sorrel, mallow, chickweed, wild mustard and the like. Some can be eaten only at certain times of the year; dandelions, for example, are best when very young.Klehm recommends using wild plants in moderation at first, because their flavors can be strong. Besides, “if you don’t have a very flexible or curious palate, you might not find them tasty” in large quantities.

Urban farms: US cities get their green on

What’s most important, however, is knowing what you’re eating. The difference between the right plant and a look-alike is the difference between a nice salad and a trip to an emergency room. Where you find your food is important, too, because you could be sickened by food from polluted soils or waterways.

Klehm recommends buying a reputable field guide to local flora. It’s also smart to seek out community-college classes or local plant walks; if neither exists, get a group of like-minded folks together and pay a local botanist to educate you on what and where to pick. Keep that field guide handy whenever you go out on your own, though.

Mushrooms, bamboo and ferns, oh my

Books by the late naturalist Euell Gibbons introduced Yeager, aka “The Ultimate Cheapskate,” to wild edibles. Yeager, who grew up in Ohio and now lives about 20 miles south of Washington, doesn’t harvest as many wild things as he once did. But he still keeps his eyes peeled when walking or bicycling.For example, why pay for chicory when you can find it growing volunteer? “The wild stuff is much more potent,” says Yeager, whose mom and dad were pleased when he brought home this coffee enhancer. They were also fond of the wild onions that he dug up and pickled: “My parents liked those in their martinis.” (Yeager preferred the onions in a cream soup.)

Sometimes a “wild” plant is a cultivated variety that jumped a fence or was spread by birds or carelessly dumped garbage. Yeager has found asparagus, zucchini, black raspberries and even watermelons growing in fields and along roads. His own yard is “packed with bamboo” — an increasingly common landscape plant — so he cooks the young shoots in the spring.

While Chicago native Niziol focuses mostly on fishing and hunting in his weekly ESPN radio program, he’s not strictly carnivorous. Niziol swears by a good plate of fiddlehead ferns, fresh wild carrots (aka Queen Anne’s lace) or a mug of sassafras tea (“it tastes like root beer”).

And mushrooms? Don’t get him started. “I use them every which way I can. I put them in stews, I dry them, I make a killer mushroom soup,” says Niziol, a former outdoors columnist for the Chicago Tribune.

Mushrooms must be picked with care, he notes, because some fungi are poisonous. A good field guide is essential. What’s even better is to find a local mycological society and start taking walks with experts.

Just so you don’t think I didn’t notice, oil is over 80 $$$ and the speculators are getting ready to bid it up so that oil will be over 100 $$$ by the end of the year, maybe. No matter what, gasoline will be over 3 $$ because the oil companies are shutting down refinery capacity at an increasing rate. Everyone will blame it on the “weakness” of the dollar, which of course, China controls.

James Howard Kunsler – Say what you like but his writing is pretty good

Posted on September 21, 2009 by Doug Nicodemus

OK OK so he got Y@K (oh Y2K) wrong, he is an apoplectic apocalypse dude where everything turns out badly, and he is probably anti-arabic. Nonetheles he writes with a cogent powerful logic. I wish that he had a little bit better appreciation for the power of the Sun however.

This just hot off the presses and then more about him:

http://www.energybulletin.net/node/50173

Energy Bulletin now includes multimedia and other new features

Published Sep 21 2009 by kunstler.com blog, Archived Sep 21 2009

Original Sin

by James Howard Kunstler

It’s odd, that in his otherwise excellent blow-by-blow account (“Eight Days,” in the Sept 21 New Yorker Magazine) of the September 2008 Wall Street meltdown that left Lehman dead, and AIG croaking in a ditch, and the banking system in general functionally crippled, reporter James B. Stewart never got around to really describing the cause of it all — namely, the on-the-ground material catastrophe of American suburbia.

It was the worthlessness of the tradable securitized debt associated with all those overpriced (and overvalued) chipboard and vinyl houses, smeared recklessly over the American landscape, that started all the trouble in the first place. And it is our inability to come to grips with that underlying catastrophe that prolongs the resolution of the still-florid banking crisis — since the federal government is doing everything possible to prop up the failed capital equation of terminal suburbia, and to deny the obsolescence of that version of the American Dream and all the mechanisms for delivering it.

The suburban project was not a conspiracy by the likes of Robert Moses, Walt Disney, Frank Lloyd Wright, and President Eisenhower to produce a living arrangement with no future. It was the emergent, self-organizing result of special circumstances in a particular time and place: post World War Two America, with an immense supply of cheap oil, cheap land, and the industrial capacity to churn out all the necessary components for a car-dependent development pattern. Suburbia was spawned out of a couple of persistent themes in American cultural history: 1.) that cities and city life were no good; 2.) and that the romance of settling the wilderness could be reenacted, at great profit, in all that space beyond the towns and cities. It would be silly to deny the appeal of this arrangement at its inception. By the end of WW II, city life in the popular imagination was reduced to one potently awful image: Ralph Kramden’s apartment in “The Honeymooners” TV show.

There had to be something better than that. Suburbia was engineered as the antidote to the Kramden’s apartment: country-living-for-everybody. The evacuation of the cities to the new outlands proceeded as relentlessly as the landings at Normandy. It wasn’t until the program was well underway that the self-destructive essence of it became obvious — that every new housing subdivision killed the original rural character of the land, with the result that suburban life quickly became a cartoon of country living in a cartoon of a country house in a cartoon of the country. With additional layer-on-layer of, first, the shopping in the form of highway strips, then malls, along with the office “parks,” these places elaborated themselves into a kind of cancer-of-the-landscape, a chronic and expensive condition that Americans had no choice but to live with, because of the monumental investments they had already made in it. The discontents it produced lent it to psychological depression and dark humor, just as chronic illness does. But we were stuck with it.

Meanwhile, all the machinery of culture and politics made it impossible to construct anything differently. The exquisitely fine-tuned planning-and-zoning codes generated by the thousands of town boards mandated a suburban outcome everywhere — with plenty of help from the DOT traffic engineers, the fire marshals, and the even the mandarins of academia who trained all these professionals. As a natural consequence of all this, the disinvestment in cities — especially the older cities of the industrial heartland — continued remorsely until it seemed as if the Second World War had taken place in St. Louis and Cleveland.

This mode of behavior persisted through the first, short-lived oil scarcity tremors of the 1970s. It was so completely embedded in the popular imagination that it had become the baseline American identity. The suburban project caught a second wind in the 1990s, when the last great non-OPEC oil fields of the North Sea, Alaska, and Siberia nullified the grip of the Islamic cartel for while, and sent the price of oil down to $11-a-barrel. Ironically, it was during those years that the warnings of “peak oil” first circulated beyond the geology offices, and it was clear to anyone who reflected on the connections that the project of suburbia was doomed.

He goes on to point out that there is no economy LEFT in the US anymore. Besides food, which has been corporatized there is nothing left in the US to make money with. The manufacturing jobs were sent overseas.

For more about Kunsler:

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

Background

Kunstler was born in New York City to Jewish parents,^[1] who divorced when he was eight.^[2] His father was a middleman in the diamond trade.^[1] Kunstler spent most of his childhood with his mother and stepfather, a publicist for Broadway shows.^[1] While spending summers at a boys’ camp in New Hampshire, he became acquainted with the small town ethos that would later permeate many of his works. In 1966 he graduated from New York City’s High School of Music & Art, and then attended the State University of New York at Brockport where he majored in Theater.

After college Kunstler worked as a reporter and feature writer for a number of newspapers, and finally as a staff writer for Rolling Stone. In 1975, he began writing books and lecturing full-time. He lives in Saratoga Springs, New York and was formerly married to the children’s author Jennifer Armstrong.

You can find out more than you ever really cared to at:

http://kunstler.com/blog/

Interestingly here is the part that Energy Bulletins left out…I wonder why?

Clusterfuck Nation
Comment on Current Events by the Author of “The Long Emergency”

By James Howard Kunstler
on September 21, 2009 6:34 AM

In our history, the American nation committed obvious sins against select groups of people, and we’ve paid bitterly for some of that. But now it’s our sins against the land itself that threaten to sink the USA as a viable enterprise.
It’s odd, that in his otherwise excellent blow-by-blow account (“Eight Days,” in the Sept 21 New Yorker Magazine) of the September 2008 Wall Street meltdown that left Lehman dead, and AIG croaking in a ditch, and the banking system in general functionally crippled, reporter James B. Stewart never got around to really describing the cause of it all — namely, the on-the-ground material catastrophe of American suburbia.
It was the worthlessness of the tradable securitized debt associated with all those overpriced (and overvalued) chipboard and vinyl houses, smeared recklessly over the American landscape, that started all the trouble in the first place. And it is our inability to come to grips with that underlying catastrophe that prolongs the resolution of the still-florid banking crisis — since the federal government is doing everything possible to prop up the failed capital equation of terminal suburbia, and to deny the obsolescence of that version of the American Dream and all the mechanisms for delivering it.
The suburban project was not a conspiracy

Levittown will have killed us..

http://en.wikipedia.org/wiki/Levittown,_New_York

Why Making Drugs Illegal Is Stupid – Oh I still have to do my mom and burning things as stupid too

Posted on August 18, 2009 by Doug Nicodemus

That was a very public “note to self”, but after being on vacation I had to go back and look at my list of STUPID things before I realized that I wasn’t nearly done yet. I may revise this post some (which I hardly ever do) because I have a lot happening this week, the State Fair, A movie and planning the Poker Scoot just to name a few.

I am in general opposed to limiting anyone’s access to naturally occurring substances. If it grows in nature and you want to try it fine. So that means that marijuana, mushrooms, cactus, poppies and bread mold (LSD) that you make or grow or find in the wild is OK to use. If however you poison yourself well that sucks and you die. Anybody who tells you any different is a Doctor who wants to control its use so he can make money on it, or a pharmaceutical company who wants to make money off it, or a religious nut or a social worker who wants to control your social life or finally a fascist (small f) who wants to control everything. I believe that there should be market places for the stuff and it should be taxed. I know the capitalists have a heart attack because “their” workers could be high. To bad so sad big wah wah.

I am also in favor of the liberalizing of the “made drugs” category as well. Altering your reality is your own choice and when government intervenes it simply creates a black market, swells jail populations and serves no useful purpose. If the money that was spent on criminalization was spent on education and prevention we wouldn’t have the problems we have now. In fact a certain percentage of any human population is going to be addictive and useless.

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

History

1921 photograph of Chinese Maritime Officers with 300 lb (140 kg) of smuggled morphine shipped in cylinders of sodium sulfate from Japan.

[edit] Foreign intervention

Some governments that criminalize drug trade have a policy of interfering heavily with foreign states. In 1989, the United States intervened in Panama with the goal of disrupting the drug trade coming from Panama. The Indian government has several covert operations in the Middle East and Indian subcontinent to keep a track of various drug dealers. Opium production in Afghanistan is a current impediment in the development of a licit economy for that country.

[edit] Violent resolutions

In the late 1990s in the United States, the FBI estimates that 5% of murders were drug-related.^[1] In addition, drug smuggling can lead to harsh penalties, including the death penalty, in certain countries (for example, Singapore).

Many have argued that the arbitrariness of drug prohibition laws from the medical point of view, especially the theory of harm reduction, worsens the problems around these substances.^{[citation needed]}

[edit] Minors and the illegal drug trade

The U.S. government’s most recent 2005 National Survey on Drug Use and Health (NSDUH) reported that nationwide over 800,000 adolescents ages 12–17 sold illegal drugs during the twelve months preceding the survey; such adolescents also admitted to know or be linked to other drug dealers across the nation.^[2]^{[not in citation given]} The 2005 Youth Risk Behavior Survey by the U.S. Centers for Disease Control and Prevention (CDC) reported that nationwide 25.4% of students had been offered, sold, or given an illegal drug by someone on school property. The prevalence of having been offered, sold, or given an illegal drug on school property ranged from 15.5% to 38.7% across state CDC surveys (median: 26.1%) and from 20.3% to 40.0% across local surveys (median: 29.4%).^[3]

Despite over $7 billion spent annually towards arresting^[4] and prosecuting nearly 800,000 people across the country for marijuana offenses in 2005 (FBI Uniform Crime Reports), the federally-funded Monitoring the Future Survey reports about 85% of high school seniors find marijuana “easy to obtain.” That figure has remained virtually unchanged since 1975, never dropping below 82.7% in three decades of national surveys.^[5]

Course then you might ban physically enhancing drugs in sports or something crazy like that…Then people might be tested for drugs at work…oh we already do that.

http://www.ask.com/questions-about/Illegal-Drugs

Answers to Common Questions

Why are some drugs illegal?

In Khazakstan the only illegal drugs are Cocaine Heroin Snail Slime and Fat mans armpits It is a known fact from our government scienctist Dr Yamack that if you lick a Fat mans armpit you will die from constipation’s.Not Nice!

http://answers.yahoo.com/question/index?qid=2009022506… See entire page »

What are illegal drugs?

Marijuana, Cocaine, Heroine, Acid, Prescriptions that are not prescribed to YOU. There are MANY types of illegal drugs, but the first 5 i listed are probably the most popular. Prescription drugs have become increasingly popular over the las…

http://answers.yahoo.com/question/index?qid=2009060216… See entire page »

Why do people use illegal drugs?

because the legal ones just arent as good desire is greater than fear!

http://wiki.answers.com/Q/Why_do_people_do_drugs_if_it… See entire page »

Why Buying Locally Could Save The Planet – Stupid uses of transportation

Posted on August 4, 2009 by Doug Nicodemus

Why buying your food locally is so important in so many ways. One of corporate capitalism’s goals is for people to lose their common sense. Some forms of food have been moved all over the planet for 20,000 years. Certain forms of food lend themselves to this process nicely. The commodity grains for example have been move by draft animals, boats and now trucks since their mass cultivation began. Even this can be moderated a bit. But to be shipping all manner of food all manner of places in all types of weather is just dumb.

I boil this down to a single sentence. Do I need to eat apples in Illinois in the winter? If I do should it come from Ecuador? (this is true) I have an apple tree in the back yard. Shouldn’t I just freeze some? But then irrational uses of our transportation system is a hallmark of the modern world. But there is more to consider. Local foods encourage carbon sequestration in the plants themselves, their reintroduction into the soil by composting, and the enhancement of your personal health. These are a few things to consider when you buy only food grown within a hundred miles of your house.

Then there is the ethics of factory farming of any living thing. Anyway planting a garden and harvesting local free stuff only makes sense.

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

The Food Chain

Environmental Cost of Shipping Groceries Around the World

Massimo Sciacca for The New York Times

Kiwis grown in Italy are examined — and damaged fruit is discarded— before being shipped.

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.

Increasingly efficient global transport networks make it practical to bring food before it spoils from distant places where labor costs are lower. And the penetration of mega-markets in nations from China to Mexico with supply and distribution chains that gird the globe — like Wal-Mart, Carrefour and Tesco — has accelerated the trend.

But the movable feast comes at a cost: pollution — especially carbon dioxide, the main global warming gas — from transporting the food.

Under longstanding trade agreements, fuel for international freight carried by sea and air is not taxed. Now, many economists, environmental advocates and politicians say it is time to make shippers and shoppers pay for the pollution, through taxes or other measures.

http://www.washingtonpost.com/wp-dyn/content/article/2008/11/28/AR2008112801611.html

Want to Shrink Your Carbon Footprint? Think Food.

Transportation choices such as car vs. subway have a big effect on carbon footprint, but experts say food choices have nearly as much impact.

Transportation choices such as car vs. subway have a big effect on carbon footprint, but experts say food choices have nearly as much impact. (By Ramin Talaie — Bloomberg News)

By Katherine Salant

Saturday, November 29, 2008; Page F04

In moving for a year to New York City from Ann Arbor, Mich., a small Midwestern college town, the biggest change for me has not been the shift from a house to a high-rise and a living space that is only one-third as big.

It is the absence of a car.

The difference was apparent the first day. As in previous moves, settling in included many trips to the hardware store for this and that. But this time it was not a simple matter of getting directions and driving there. It was confronting a subway system with 26 different lines. And, after reaching Home Depot and making my purchases, I had to figure out how to get them home. (I learned that most stores in Manhattan offer delivery services for a fee.)

Even the most mundane details of daily life, including meal planning, have changed. In Michigan I had the luxury of “last-minute cuisine,” routinely making a dinner plan at 6 p.m., heading for the grocery store that is a three-minute drive from my house, grabbing a few things and returning home, all inside of 20 minutes. Here the grocery store is a 15-minute walk from our apartment building. The return trip is longer because I am lugging my purchases in a wire shopping cart. With each grocery outing taking at least 40 minutes, I plan ahead and shop for groceries only once or twice a week.

Traveling by subway has not proven to be a timesaver, but the time is allocated differently. On a 60-minute car trip you can while away the time by listening to the radio or music. On a subway you can read. The rush hour is still stressful, but the defensive maneuvers are different. Sandwiched into a subway car, you have to be watchful of backpack-wearing riders who never seem to realize how often their backpacks whack other passengers.

If you want to calculate how much you save by buying locally:

http://www.foodcarbon.co.uk/

Home The food we consume contributes to climate change. The production, packaging and transportation of food all consumes energy and results in carbon emissions which threaten to raise average global surface temperatures.

However, not all foods are equal…

The Food Carbon Footprint Calculator (FCFC) provides the opportunity to calculate the resultant carbon dioxide from the food you eat, called your “Food Carbon Footprint”.

This website also offers personalised and practical ways to reduce the carbon footprint of your diet, reducing your impact on climate change.

Global Warming And Now Climate Change – The real term is Global Atmospheric Destabilization and Weather Unpredictability Effects

Posted on July 31, 2009 by Doug Nicodemus

edit – Oh shoot I forgot it was jam band friday – http://www.youtube.com/watch?v=pBAasek8NR4

One of the stupid things that I hate the most is the phrase “Global Warming”. It is inaccurate, misleading and a bad marketing ploy by the environmental movement. The realization that something was going very wrong with the planet’s atmosphere really dawned on the Earth Sciences people in the 1970s. Up until then the weather broadly read as global climate had behaved pretty predictably. If there was a lot of volcanic activity the earth cooled. If there was very little sunspot activity the earth cooled. If both happened at the same time well a “tipping point” was reached and an Ice Age was formed.

http://www.iceagemovie.com/

But then something happened that was totally unknown. Sunspot activity (sunspot activity is near zero now – watch out) and volcanism pointed towards a cooling period like during the 1400s (commonly called a “little ice age” when crops failed and the black plague ravaged Europe). But that did not happen. The world kept warming and scientists scrambled to find the causes. We now know that this continued warming trend was caused by greenhouse gases and the effects have gotten worse. My pet bitch here is that when we realized that the climate was being warmed and that the weather would become unpredictable the “leading lights” in the environmental movement declared that we had to have a simple title for the effect or “people” wouldn’t be able to understand it. The effects were too complex. Now in fact in, no sense recognizing their mistake, they call it Climate Change.

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

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

In this divide and conquer world that left the capitalist to stir up pseudo controversies about warming or change without even beginning to address the real problem which is Food and population migrations due to Weather Catastrophes.

( http://www.youtube.com/watch?v=wkmxNpF44n0&feature=related )

So when you see things like:

http://www.chron.com/disp/story.mpl/ap/tx/6554936.html

Texas’ hardest-hit drought area grows

© 2009 The Associated Press

July 30, 2009, 3:02PM

( http://www.youtube.com/watch?v=-1auRCameVY&feature=related )

DALLAS — There’s less drought in Texas, but the areas where conditions are worst actually expanded.

The federal drought monitor map released Thursday shows 61 percent of the nation’s most drought-stricken state is under some form of drought. That’s down from about 68 percent last week and 86 percent a year ago.

About 19 percent of Texas is under the most severe level of drought, up slightly from last week and way up from about 3 percent a year ago.

Nearly 25 percent of Texas is under the worst two categories of drought, mostly in south-central Texas

http://www.google.com/hostednews/ap/article/ALeqM5hvp25jA_02jSEcqpsAXUp2_a-NRgD99OGNEG0

Seattle breaks temp record as heat wave continues

By PHUONG LE and RYAN KOST (AP) – 1 day ago

( http://www.youtube.com/watch?v=5MltrnVOG2s&feature=related )

SEATTLE — Northwesterners more accustomed to rain and cooler climate sought refuge from a heat wave Wednesday, as Seattle recorded the hottest temperature in its history and Portland fell just 1 degree short of its own record-breaker.

The National Weather Service in Seattle recorded 103 degrees at Seattle-Tacoma International Airport, breaking a previous record of 100 degrees, set in downtown Seattle in 1941 and repeated at the airport in 1994.

Jay Albrecht, a Seattle meteorologist with the service, said it’s the hottest it has been in Seattle since records dating to 1891.

In Oregon, heat records were set in cities across the western half of the state, with Portland topping out at 106 degrees, breaking the old record of 100 for the day but falling 1 degree shy of its all-time record of 107. Portland most recently hit the 107 mark in 1981.

Oregon weather data goes back to the 1850s, although meteorologist Charles Dalton said the 107-degree mark, recorded at the Portland airport, reflects records kept at that site since 1941.

Meteorologist Doug McDonnal in Seattle said the stretch of hot weather has lasted longer than usual. Wednesday was the fifth consecutive day above 85 degrees for Seattle, he said.

Throughout the region, shade, icy treats, ice-cold water, air conditioning units and fans were in high demand.

http://cbs2chicago.com/local/chicago.coldest.july.2.1103959.html

Jul 28, 2009 5:55 am US/Central

Chicago Sees Coldest July In 67 Years

Average Temperature Only 68.9 Degrees

( http://www.youtube.com/watch?v=dyyDyraBnOU&feature=related )

CHICAGO (CBS)
Have you left your air conditioner in the closet this summer, and worn long pants more often than shorts? If so, you may not be surprised to find out that Chicago is seeing its coldest July in more than 65 years.
The National Weather Service says 2009 has seen the coldest July since the official recording station was moved away from the lakefront in 1942. The average temperature this month in Chicago has been a mere 68.9 degrees.

Even in the years before 1942, when the National Weather Service recorded temperatures at the cooler lakefront, there are only three years that had colder Julys through the 26th.

There have also been far more days than usual with high temperatures less than 80 degrees this year. In 2009, there were 13 days where the temperature did not exceed 80 degrees. Only three Julys in the past 67 years have had more days in Chicago with highs less than 80 – there were 18 such days in 1992, and 14 in 1996 and 2000.

IN THE SAME YEAR (sorry) then you are seeing the beginnings of something unpleasant. Farmers depend on predictability to farm. No farming no food, no food no us. Now that is a pretty simple concept to understand…Global warming however IS an inconvenient truth.

( http://www.youtube.com/watch?v=yRRZzQQ6POE&feature=related )

Farming In The Sky – Or turning our skyscrappers into farms

Posted on July 29, 2009 by Doug Nicodemus

SkyScrapers are energy dogs from a lot of perspectives most notably the energy needed to hoist people into the sky…so this concept probably won’t work. But from a local food perspective and from a built environment perspective It has some attraction.

On a personal note, I normally have little conscience about posting stuff here from other sources but this is from a blog, the person clearly put a lot of work into it and the pictures are really beautiful. So I am going to post a little of it here…for the rest goto:

http://www.land-force.com/blog/index.php/2009/07/17/vertical-farms/

20 Vertical Farming Pics, Designs & Concepts

One couldn’t say that the concept of vertical farming isn’t controversial, but they could say that it has serious merits that need to be considered on both sides of the issues.

credit

What is a vertical farm? The basic premise, as you see in this image, is to be able to grow food in urban areas by creating tall buildings where, instead of each floor having offices, each floor is in essence its own super greenhouse, where different crops can be grown to feed people within its own community. The idea is to not only be able to feed the community, but to protect the land that’s being damaged by over-farming and making sure that there will still be enough food for an ever growing population.

credit

Of course, not all designs would be the same, but this model of a design for the city of Seattle helps us to see how it would work. It’s integrated into a city plan so that it fits in, and has areas where people can go inside to not only tend to the plants, but could actually buy their produce at the same time.

credit

Thinking of vertical farm in terms of super stores fits a model like this one, where the ground floor has everything a traditional supermarket would have,

credit

While upper levels would contain areas for growing produce. This particular example tries to highlight how power might be created for all the energy needed to grow crops in urban areas, as the designs for vertical farming wouldn’t be able to provide natural light for all of the crops, so they’d need enhancement from artificial lighting. It’s one of the major criticisms of trying to have vertical farms.

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

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 Efficient Gardening – To blanch or not to blanch that is the question

Posted on March 13, 2009 by Doug Nicodemus

I put everything I want to preserve in the freezer. Yes that is correct. I have two 5 gallon freezer bags full of tomatoes left in the freezer from last year. Many Earth minded friends are unsure how to take that. It is a small horizontal, maybe 3 x 3 x 2 ft. freezer in my basement. It uses energy, not a lot but more than it would take to dry them or maybe even can them. Though the jury is out on green beans, corn and other sweet starchy vegetables. You have to cook them a loooong time to get them to keep. Yes it is true that canned goods last a much longer time and can be much more easily transported. It is true that we even have a pressure canner that we use periodically, mostly for fruit and quick jams :} :} UMMMM good. Our winters are only 6 months long at the most. Global warming will make that even shorter so I am back out in the garden before we run out. Frankly there are enough squash to drowned in and yes I end up throwing some out. I am just not in survivalist mode right now. Freezing is easy. So to cook before or not? Everything should be thoroughly washed and dry as possible. Anthrax and botulism occur naturally and in most locals so this is really important.

But what happens next is well up to you. Thousands of people have their own opinions too. This lady is a cooker:

http://www.gardenguides.com/how-to/tipstechniques/vegetables/freezing.asp

Artichoke, Globe	Remove outer leaves. Wash and trim stalks. Remove “chokes” and blanch, a few at a time, for 7 minutes. Cool in iced water for 7 minutes. Drain. Pack in freezer bags, seal and label. Keeps up to 6 months.
Artichoke, Jerusalem	Peel and slice. Place in cold water with the juice of a lemon to prevent discoloration. Blanch for 2 minutes in boiling water. Cool in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Asparagus	Wash and remove woody portions and scales of spears. Cut into 6 inch lengths and blanch in boiling water for 3 minutes. Cool in iced water for 3 minutes. Drain. Place on trays in a single layer and freeze for 30 minutes. Pack into suitable containers, seal and label. Keeps up to 6 months.
Beans, Broad	Shell and wash. Blanch in boiling water for 1½ minutes. Cool in iced water for 1-2 minutes. Place on tray in a single layer and freeze for 30 minutes. Pack into freezer bags, remove air, seal and label. Keeps up to 6 months.

This site lists 46 different vegetables and some herbs. No green beans though. Much as everyone loves them. Preserving them is not for the faint of heart. For one thing they are going to be mushy. Cook them with green unions and bell peppers and then freeze them. They are going to be mushy. Tasty but mushy. Can them with small unions (and a big nonono a tiny little bit of bacon) mild banana peppers and delicate slices of pimento or tomato. They will be tasty. But they will be mushy. I just used about a quart of them in a green bean casserole and they were not bad. I personally think that finding green bean recipes that cook the heck out of them are best like for stews and hearty soups. This the only real solution cause the only way to have crisp sweet green beans, unfortunately, is to pick them and eat them. If you are in survival mode that ain’t even a question. This lady is a cooker too:

http://southernfood.about.com/od/freezingfood/a/aa082101.htm

Blanching and packing vegetables for the freezer

Preparation and Blanching Times for Specific Vegetables

If you’re lucky enough to have freezer space, most vegetables freeze quite well. Some vegetable varieties do freeze better than others, and it’s almost always best to use the youngest and most tender of your crop. Here are some basic instructions, along with preparation and freezing instructions for individual vegetables. Blanching
Blanching is an important step. The enzymes which cause vegetables to lose color and flavor will continue even after the vegetables are frozen. Blanching stops these enzymes. Most vegetables are blanched in boiling water, but steam works well with a few. There are exceptions; some vegetables must be fully cooked and a few can be frozen raw and unblanched.

Blanching in Boiling Water

Fill a large kettle with 1 gallon of water or more; bring water to a brisk boil. Blanch no more than 1 pound of vegetables per 1 gallon of water at a time. Use a basket, strainer or cheesecloth (bundle a pound or less of vegetables in the cheesecloth) to submerge vegetables in the boiling water. If the water doesn’t return to a boil in about 1 minute, use a smaller amount the next batch. Cover the pot and boil for the specified time (see individual vegetables, below) then remove quickly and submerge a large bowl or deep pot of water and ice to cool quickly and stop the cooking. When vegetables are thoroughly chilled, remove, drain and pat dry. Keep chilled in the refrigerator if they will not be packed immediately.

Blanching in Steam

Use a large kettle with a rack. It should hold the vegetables over about 1 1/2 to 2 inches of water. Bring the water to a boil, put vegetables in the basket in a single layer. Cover the kettle and keep the heat high for the specified amount of time. Remove to ice water immediately; chill thoroughly, drain and pat dry. Keep chilled in the refrigerator if they will not be packed immediately.

Packing

You can pack the chilled vegetables right in the containers, but dry packing will help to prevent clumping and make it easier to use small amounts from containers. Arrange blanched, chilled vegetables on a baking sheet or tray in a single layer. Freeze at -20° F., or as quickly as your freezer will allow. Once frozen, pack in freezer containers or bags.

Finally this lady is pretty complete too:

http://www.helpwithcooking.com/food-storage/freezing-vegetables.html

But you know me. I love the equipment. So what does a really efficient horizontal stand alone freezer look like?
http://www.buildinggreen.com/auth/productsByCsiSection.cfm?SubBuilderCategoryID=6919

Green Product Sub-category:

Residential Refrigerators and Freezers

The energy efficiency of refrigerators has improved dramatically in the last several decades. National standards have helped reduce the energy use of refrigerators to less than one-third that of pre-1973 models; and since 2001, the energy use of conventional refrigerators has dropped by 40%. Developments in refrigerator design, including increased insulation, tighter door seals, and more efficient compressors, are continuing that trend. Different options and freezer compartment configurations affect energy use. A side-by-side refrigerator-freezer with such amenities as through-the-door ice service and automatic defrost may use nearly 40% more energy than a top-freezer, manual-defrost, basic model. On a per-volume basis (cubic feet of interior space), compact refrigerators typically use significantly more energy than their larger counterparts. Energy Star qualified refrigerators and freezers exceed the current federal minimum standard by at least 20% and 10%, respectively, but the minimum standard varies by size and feature, so two Energy Star-qualified refrigerators can have dramatically different energy consumption and per-volume efficiency. Because models change rapidly, the best way to find a top-efficiency product is to (1) figure out how large a model and which features are really needed, (2) look for the Energy Star logo on models that satisfy user needs, and (3) use the yellow EnergyGuide label to compare the kWh per year consumption of models meeting user needs and choose the model with the lowest energy use. One large appliance is almost always more efficient than two smaller ones, and if getting a new larger refrigerator leads to unplugging a partly full old refrigerator or freezer, the benefit is even greater.

Product lines listed here are from companies with numerous models that exceed Energy Star requirements by at least a few percentage points; these brands are a good place to start when seeking out efficient products from retail outlets. Also included are super-efficient refrigerators that are usually sold for use in off-grid houses; these generally haven’t qualified for Energy Star because the companies are too small or their markets too small to justify their submitting products for testing.

It may not be the Sears Tower anymore but they still make great stuff:

http://www.sears.com/shc/s/c_10153_12605_Appliances_Freezers+%26+Ice+Makers?psid=21769120&sid=ISx20070515x00001a

Kenmore 5.0 cu. ft. Manual Defrost Chest…

Reg Price: ~~$209.99~~

Savings: $31.50

You Pay: $178.49

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