Cultivate Simple 47: Sounds of the Run
This week on the podcast we are doing something a bit different. Join us as we take you on an audio tour of sort around the Run.
Value For Value
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Podcast: Play in new window | Download (Duration: 52:30 — 36.8MB)
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Cultivate Simple 46: Common Liberty Dog
On this week’s episode we discuss the Appleseed Project, our impressions of the Common Ground Fair, and our new LGD Tara, a beautiful Anatolian Shepherd.
Appleseed Project
Go back and listen to our On The Hunt episode to hear one reason why I value marksmanship so highly.
Learn More about the Appleseed Project
Common Ground Fair
Checkout the Fair Schedule. Click ‘show expired’.
What’s for Dinner
Books of the Week
Podcast: Play in new window | Download (Duration: 1:14:45 — 52.0MB)
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Cultivate Simple 45: Further Fermentation
In this week’s episode we continue the discussion about fermentation and the things that we like to ferment.
What’s for dinner: Braised Red Cabbage, here’s the recipe on Wednesday Chef (I add a little balsamic to it and a little molasses as well). This pairs perfectly with sausage.
The kind of salt I use for fermentation/pickling is: Redmond Real Salt
Stone Creek Trading – a blog reader’s website. Use code CHIOTSRUN for 10% off.
Podcast: Play in new window | Download (Duration: 1:46:53 — 74.1MB)
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Cultivate Simple 44: Stew 4.0
So, on this weeks episode we get caught up on what has been happening Around the Run and we have a good time doing it.
Corningware is a great option if you want to have a plastic free kitchen, they come in handy for all sorts of things.
Bright red hot dogs – YIKES. Read this article about them on Serious Eats.
Fireplace paint from made from linseed oil and graphite.
Podcast: Play in new window | Download (Duration: 1:23:23 — 58.0MB)
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Cultivate Simple 43: Intro to Lacto-fermentation
“Agiculture doesn’t make sense without ways of storing the harvest.” –Sandor Katz
Ana & Roy Antaki from Weeping Duck Farm
What is lacto-fermentation? Traditional preservation of food in a brine solution.
Works through the activity of the lactobacillus family of beneficial bacteria.
- It’s is lactose-free.
- Applies to many food items, vegetable, dairy, meat.
- Suitable for long-term storage.
Benefits:
- No energy required in the preparation.
- Long term storage without energy requirements.
- A method perfected & tested through centuries, millennia.
- A living food that supports the body’s systems for health, adds beneficial bacteria to the intestinal tract, notably from the lactobacillus family. inhibits & neutralizes numbers intestinal pathogens.
- It is probiotic. Contains anti cancer agents, rich in anti-oxicdants, detoxifying agents, anti-funagl, immune-system booster & partner.
- Improves the ability of the body to absorb needed nutrients from food.
- Increases the nutritional value of the food. Synthesizes vitamins B & K. Protects and preserves heat sensitive vitamins.
Given recent large disease outbreaks trace – from sandor katz book – about safety of fermentation.
She uses Le Parfait jars, you can find them here.
Le Parfait French Glass Canning Jar – 1 Liter
General Rule for Amount of Salt to Use:
For Salting
Use 3 Tablespoons of salt per 5 lbs of veggies
For Brining
Use 2-3 Tablespoons of salt per quart of water
Books of the Week:
Podcast: Play in new window | Download (Duration: 1:41:45 — 70.6MB)
