Greta Fields wrote:Well, Carol, others....I sent a message to one vegan woman looking for a place to do permaculture. I have not found anybody else interested in doing a permaculture that includes wild animals. I have extra houses that people could live in for very little ($17 light bill + firewood) while gardening and creating a permaculture. There is a lot of freedom here for people to exercise creativity in planning a permaculture, to include wild animals, and exercising their plans.
I am interested in developing animal habitat in particular, because I have learned from living with wild animals how they struggle and compete for the ds,r food sources on this land. [Whenever my hazel nut grove is full of nuts, all kinds of animals show up to eat the nuts, and they also flock to fruit. However, I have found wild animals willing to share food -- a fact that most people are not aware of.
I would like to focus on wild animal habitat, and incorporating a few rescued farm animals into that habitat. I am already growing and storing some of my own food. I have glass stored for building a greenhouse. I just miss having other animal lovers around, so if anybody is interested, please contact me. there's no hidden agenda. It's what I say here, I just don't have anybody to work with. Ironically, it was being alone that brought me into contact with the wild animals in the first place. I have fallen in love with wild animals, which are very innocent and anxious for human contact, because they know their survival depends upon our good will.]
I am not interested in running a rescue operation, however, just creating a permaculture with animals sustained on the land too, not dependent upon commercial animal foods.
Jeanine Gurley wrote:Loving the new vegan forum here at permies. I am not totally vegan but seem to be moving more in that direction all of the time. Animals are a necessary part of the growing equation even if it is wild animals that come through and fertilize the area.
We have a few hundred starlings that pass through my back yard once a year. When they leave EVERYTHING is covered in little bird poops. I don't mind though, it is free fertilizer and I'm sure they clean up a bunch of bugs and other critters at the same time. They have never been destructive to my plants.
I think they come here because of the very tall safe canopy of the old pecan trees and the small water features on the ground.
So far there have never been problems with them bringing in desease to my chickens so I think I want to continue to keep this a hospitable rest stop for them.
One of the main issues that I see in the vegan community is the concern about exploitation of animals. There are many ways that we can gain the benefit of the animal input in our gardens/farms while at the same time actually benefiting and providing increased habitat for the non-human animals around us.
I'm hoping that we can explore those ideas here.
I'm a recipe hog too - would love to hear some of your favorites.
Seeking a long-term partner to establish forest garden. Keen to find that person and happy to just make some friends. http://www.permies.com/t/50938/singles/Male-Edinburgh-Scotland-seeks-soulmate
“The most important decision we make is whether we believe we live in a friendly or hostile universe.”― Albert Einstein
Seeking a long-term partner to establish forest garden. Keen to find that person and happy to just make some friends. http://www.permies.com/t/50938/singles/Male-Edinburgh-Scotland-seeks-soulmate
Living in Anjou , France,
For the many not for the few
http://www.permies.com/t/80/31583/projects/Permie-Pennies-France#330873
...take from me the spirit of sloth, despair, lust of power, and idle talk
Deb Rebel wrote:Liz, if you find work too heavy, try a weekly batch cook, that lets you sluff off the rest of the week. I'm a firm believer in that. A good stew or pasta bake can do wonders for making it happen. I also find it easier then to make a good sized batch for the work (the effort involved). Refrigerate or freeze stuff portioned out, and it will cut your through the week work to feed yourself.
Liz Gattry wrote:
Deb Rebel wrote:Liz, if you find work too heavy, try a weekly batch cook, that lets you sluff off the rest of the week. I'm a firm believer in that. A good stew or pasta bake can do wonders for making it happen. I also find it easier then to make a good sized batch for the work (the effort involved). Refrigerate or freeze stuff portioned out, and it will cut your through the week work to feed yourself.
I think I'm just trying to figure out which recipes and foods I like enough to do that. I'm making a nice chili right now- so that should have me sorted until my next day off. Chili and salads! yay!
Liz Gattry wrote:Thanks for the link! I'm already findings recipes to try!
Southern Ontario, Canada
www.smallbones.ca
Jane Weeks wrote:I haven't yet read this whole thread, but want to say "hello" to all the vegans here. I became a vegetarian over 30 years ago and vegan about 5 years ago. My only stumbling block between the two was cheese. All I had to do was remind myself of the lives of dairy cows, and the taste for cheese quickly disappeared after I finally took the final step.
IMHO, permaculture and veganism are a natural combination!
Still able to dream.
Deb Rebel wrote:
Jane Weeks wrote:I haven't yet read this whole thread, but want to say "hello" to all the vegans here. I became a vegetarian over 30 years ago and vegan about 5 years ago. My only stumbling block between the two was cheese. All I had to do was remind myself of the lives of dairy cows, and the taste for cheese quickly disappeared after I finally took the final step.
IMHO, permaculture and veganism are a natural combination!
Welcome aboard, Jane.
I'm the medical vegan (so I eat the diet and use fur, feathers, leather, and wool) and, cheese.
I make my own 'cheese' from things like cashews, there are some surprisingly good recipes out there. You won't quite get the same melting (casein is the miracle that causes stretchy gooey cheese) but you can still have happiness...
Southern Ontario, Canada
www.smallbones.ca
Jane Weeks wrote: Thanks, Deb. I make some cheezes, too. Use agar agar to set some. I also make a mean raw cheez sauce. They don't really taste like dairy cheese (as far as I can remember), but that's okay with me as I don't want to eat anything that pretends to be an animal product. Sometimes I make bean patties, but I don't pretend they're hamburgers.
Deb Rebel wrote:
That said I am also celiac and deal with gluten free. I wish it was a fad-bit.
Still able to dream.
Jason Hernandez wrote:
Deb Rebel wrote:
That said I am also celiac and deal with gluten free. I wish it was a fad-bit.
Ah, but if you know you are celiac, that means you have had a medical screening for it and been diagnosed in that way. In your case it is real. But there are lots of people who claim to be "gluten-sensitive" without having been diagnosed celiac. In fact, there is even a term for it: "non-celiac gluten sensitivity." The thing is, it isn't real. Here is an article about it: http://www.realclearscience.com/blog/2014/05/gluten_sensitivity_may_not_exist.html
Larisa Walk wrote:I am a self-diagnosed person with non celiac gluten sensitivity. I don't appreciate being lectured that it isn't "real" as my body tells me that gluten isn't good for me. Even with a very small dose of gluten containing food, my body reacts by stuffing up my sinuses completely within several hours - no obvious gastrointestinal effects. I get the same reaction when eating casein (milk protein). Fortunately I am able to eat oats without this reaction, as well as the other non gluten grains. BTW, I work for a holistic MD who routinely tests for gluten sensitivity and could have done the test, but decided to skip the $400 cash outlay and do a 30 day elimination diet and challenge instead. It all depends on whether one only trusts numbers on paper or if they will trust what their body's experience tells them instead.
“The most important decision we make is whether we believe we live in a friendly or hostile universe.”― Albert Einstein
John Weiland wrote:@Deb R.:"Bummer about casein, as that means no 'stretchy' and melty cheese substances..."
That's being slowly rectified and coming along nicely, however, in the vegan cheese world. May not exactly duplicate the mammal milk version, but a worthy substitute.
http://itdoesnttastelikechicken.com/2015/01/23/melty-stretchy-gooey-vegan-mozarella/
https://cookingwithplants.com/recipe/stretchy-melted-vegan-cheese/
Word on the street is that this is just the beginning.
Larisa Walk wrote:I really don't mind the gluten-free diet as we've always eaten an assortment of whole grains so now we just skip a few. I still do miss the flavors of cheese though - more than the melty texture thing. The only commercially available ones I've found that don't contain casein taste awful and are not made of ingredients that I want to consume. Would really like some blue cheese or any of the other strongly-flavored varieties. As for gluten-free oats, we buy bulk oat groats and regular rolled oats that are processed by Grain Millers, Inc. They are certified organic and I asked them about their facility. They are thorough in cleaning grain and equipment to avoid contamination. It works for me but if one were celiac you would probably want to obtain the certified gluten-free oatmeal.
“The most important decision we make is whether we believe we live in a friendly or hostile universe.”― Albert Einstein
John Weiland wrote:Had not heard of the Laura Soybeans before, Deb, but probably would be able to adapt Iowa beans to our location just to the north. Thanks for this link....I'll probably buy enough for milk/cheese testing this year and plant the remainder next year. Have also been using sunflower seeds which can be obtained locally for making cream cheese spreads. Larisa, you are down in better hazelnut country and may be able to use these in foods as well....do you have hazels on site at your place?
John Weiland wrote:Have also been using sunflower seeds which can be obtained locally for making cream cheese spreads. Larisa, you are down in better hazelnut country and may be able to use these in foods as well....do you have hazels on site at your place?
Our projects:
in Portugal, sheltered terraces facing eastwards, high water table, uphill original forest of pines, oaks and chestnuts. 2000m2
in Iceland: converted flat lawn, compacted poor soil, cold, windy, humid climate, cold, short summer. 50m2
A lot of people cry when they cut onions. The trick is not to form an emotional bond. This tiny ad told me:
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