Jocelyn Campbell

master steward
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since Nov 09, 2008
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Jocelyn's life is all about balance. Maybe that's why she's an accountant and is such an advocate for keeping our natural systems healthy.
As a child, she perched on branches, collected moss and fungus, caught frogs and snakes, and climbed up into swaying tree forts in her beloved Pacific Northwest woods. Then, as a teenager, she learned that reining in sugar kept her more alert and energetic. These youthful observations grew into passions for walks in the woods, gardening, herbal remedies, and natural parenting with whole and traditional foods. More recently, Jocelyn's interest in the natural and healthy led to all things permaculture and she completed her first permaculture design course in 2010.
Jocelyn enjoys helping 1- and 2- person micro-businesses spend less time on their bookkeeping, or putting on feast nights at wheaton labs (the permaculture community where she lives with her guy, Paul Wheaton), or helping achieve further world domination for the richsoil.com/permies.com empire.
Missoula, MT
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Recent posts by Jocelyn Campbell

Travis Johnson wrote:
And finally winter stolice this year came in with some sad health news. After 15 months of battling cancer I just found out I did not win, and have to keep going, only this time knowing my foe is stronger than I thought. Considering how tough winter is, I am not looking forward to winter as well as, that.



Travis, if only I could bottle summer sun, vitality, plus the growth, abundance and healing health of nature in some kind of lovely vessel and send it to you there. My wish for you is all that and more.
10 minutes ago

Bryant RedHawk wrote:Dang, summer solstice already, well, it's all down hill from here.



Noooo! It's a joyous time of growth and lovely summer time!!

:-D

19 hours ago

Travis Johnson wrote:Summer Solstice has actually always made me feel glum. Part of it is living in Maine where it is said we have two seasons:

1. Winter
2. Getting ready for winter

With today being the longest day of the year, that just means we are now descending closer towards winter. Just 19 days ago we had frost, so to think of the days growing shorter day by day, is what makes me glum. Frost will not return again until September granted, but as the weather people say each day the shortening of the days, I get melancholy.



Uff. I'm sorry for the glum, Travis.

I'm kind of amazed at how long the winters are in Montana, too. Being from Seattle (five years ago now!) which doesn't really have winter, the upside of Montana winters for me had been more sunlight. And the snow brightens the days just so beautifully! And the the dry cold is so much easier to take IMHO than the constant damp drizzle in Seattle. I've learned I love shoveling snow here. Admittedly, we probably don't get as much snow as Maine, though it's an activity that gets me outside doing something useful and caretaking of my home, so I enjoy it.

The way I look at it with the shorter days is that we'll get some respite from the heat. It does get hot during the summer days here in Montana, more than Seattle, though mercifully it cools off most nights. If it were longer days, we might not have that welcome cool and fresh air in the wee hours.


 
1 day ago
This.



Thank you, Mary Oliver.
2 days ago
Happy Summer Solstice! To those in the northern hemisphere any way.


2 days ago
Two simple things I learned about dandelion greens and other bitter greens from John Kallas (http://wildfoodadventures.com/about/john-kallas/) on a wild edibles walk at 21 Acres a few years back:
  • dandelions are less bitter after a good rain (or lots of irrigation) - it doesn't matter if they have bloomed or not
  • cooking / sautéeing in fat and protein (like bacon, ham or vegan/veg alternative) helps reduce the bitter


  • Edit:  here is a picture from *summer* dandelion greens picked here at wheaton labs. It was July 2016 (not 2017 which was DRY, dry, dry!) and the leaves were still remarkable nice and wide - full of moisture making them less bitter.
    2 days ago
    Thanks for reviving this with a mention in the daily-ish, Anne Miller! 

    I took a couple simple photos last fall. The first one shows half gallon mason jars that I keep in the freezer for scraps. In the photo, I have filled them with cold water to thaw the scraps so I can get them out and in to the crock pot. It takes a bit of shaking.

    The second is a very full crock pot of scraps. I love using crock pots, and this batch was humming along in November when the extra heat in the house was a good thing, but I need to kick that habit and get better about using the haybox cooker in the summer or on hot days.

    We do vegan broth a lot (just veg and mushroom scraps), or a combined meat bone and veg broth from bones we save after a meal. Some folks like to put a splash of vinegar in to help get the calcium out of the bones (or veggies?). Some folks even add egg shells to theirs. I once saw a cook add coffee grounds to his broth to dark and flavor it, but I don't like the idea of caffeine in my broth, so I don't do that!

    If there are days we anticipate a lot of veg cooking, we start a crock pot about half full, and add veggie scraps as we go, until it's full.

    2 days ago
    If I was the type to squee I would. I'll skip happily between the hugels though!
    Here's an image of that for you:



    Yes, how to harvest that energy....though actually, I want to better learn how to deflect the bullshit in the first place. Some kind of mental martial arts deflection, where an artful dodge just lets the crazy fly right by, harmless.

    4 days ago
    I know someone who feels this way about bagpipes, too.



    4 days ago