Tag Archives: homesteaders

Beyond Sustainable Nov 2, 2013

Beyond Sustainable … a new weekly blog from Homesteaders Supply Here we will highlight articles from homesteaders and related helping organizations blogging about their experience and insights for creating a sustainable lifestyle. Many of these articles will demonstrate their creative ingenuity for income, insights into the care of the land and their animals, and how to effectively grow, preserve, and prepare the foods we need for a healthy lifestyle.  We will also highlight articles from organizations that are helping us in our efforts toward a healthy and sustainable lifestyle.

How to Wax Cheese

by Wardee Harmon from www.Gnofglins.com

(This article will help the novice and those of us who can use the reminder about how to wax our cheese.)waxed-cheese-2

Before I tell you how to wax cheese, let me tell you why. Waxing cuts down on mold and putrefying bacteria’s access to cheese while it ages, and it also prevents cheese from drying out too much. Both good things.  Read more…

Millions Against Monsanto: Five Lessons from the Battle Against GMOs

By Ronnie Cummins
Organic Consumers Association, October 30, 2013 stop-gmos-bw sweet_corn

There are arguably more important issues facing us today than the battle against Frankenfoods. The climate crisis and corporate control over the government and media come to mind. But the rapidly growing anti-GMO Movement illustrates the powerful synergy that can develop from the combined use of social media, marketplace pressure and political action. Recent developments in this sector indicate that out-of-control corporations, media, politicians and the proverbial “one percent” can be outsmarted and outmaneuvered. And quite possibly defeated.   Read more…

Broth is Beautiful

by Sally Fallen Morrell

(Find out why we need real broth in our diets and how to make them. Great recipes at the end of the article. Don’t forget, much better to make your broth using Stainless Steel stock pots.)74352598.jpg

A cure-all in traditional households and the magic ingredient in classic gourmet cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life–so say grandmothers, midwives and healers. For chefs, stock is the magic elixir for making soul-warming soups and matchless sauces….  Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.  Read more…

Fields of Farmers

New book now available by Joel Salatin

fields_of_farmers

America’s average farmer is sixty years old. When young people can’t get in, old people can’t get out. Approaching a watershed moment, our culture desperately needs a generational transfer of millions of farm acres facing abandonment, development, or amalgamation into ever-larger holdings. Based on his decades of experience with interns and multigenerational partnerships at Polyface Farm, farmer and author Joel Salatin digs deep into the problems and solutions surrounding this land- and knowledge-transfer crisis. This book empowers aspiring young farmers, midlife farmers, and nonfarming landlords to build regenerative, profitable agricultural enterprises.  salatin

 

 

 

 

 

 

Beyond Sustainable Tip from Dr Tomas Cowan of The Fourfold Path To Healing : Did you know there is an optimal time for eating your food after harvesting to obtain the best nutritional value? 

“Another reason for growing and picking your own vegetables is that some vegetables have nutrient cycles that suggest an optimal time for eating after harvesting.  For example, the sugars and nutrients in zucchini start to degrade after only 30 minutes post-harvest (you can tell this by the taste, which also degrades after about one hour), whereas lettuce, if harvested 6 hours before consumption and put in the refrigerator for those 6 hours, develops certain phyto-nutrients that aid in our nourishment as a result of their “injury” (being picked).”

 We invite comments, questions and suggestions.  Contact us if you would like your blog featured here!

Thank you from Homesteaders Supply!