Jocelyn Campbell

steward
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since Nov 09, 2008
Jocelyn likes ...
books food preservation forest garden hugelkultur purity

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

Veggie scrap broth is a regular routine in our kitchen. We make either a vegan version, or a bone and veg version. I've refined a bit of what I like or don't like in the broth and made a card for our kitchen counter to explain:

DO include:
  • vegetable tops and ends
  • vegetable skins and peels
  • apple cores (no seeds, only need a few cores per batch)

  • do NOT include:
  • moldy parts
  • dirty parts
  • brassicas / cole crops (cabbage, broccoli, cauliflower, etc.)
  • nightshade stems or shoots (potato sprouts, pepper stems, etc.)

  • Not on the card in the kitchen, but for meat bone broth, we certainly DO include the bones, cartilage, fat, skin, etc.

    Plus, we throw a dash of apple cider vinegar in each batch because I'd heard it helps pull out the calcium to make it more available.
    16 hours ago
    At our PDC we served a vegan mushroom bean bourguignon.


    (picture from recipe link above, not mine - we were too busy to take a pic!)

    It was SO delicious - a crowd of 20 folks loved it, and more than half of those are omnivores.

    We made a few alterations to the recipe:
  • used half of the wine
  • quadrupled the tomato paste
  • cooked our own navy beans
  • used mushroom broth from re-hydrating dried mushrooms
  • used vegan veg broth from cooking veg scraps
  • because our beans and broths had no salt, we added a lot more salt than in the recipe

  • Served over baked potatoes or baked sweet potatoes.
    16 hours ago

    Inge Leonora-den Ouden wrote:I want to invite a friend who is not vegan, but has such a strict diet for her migraine, I think it's best to serve her a vegan dish. She doesn't eat wheat, milk or dairy products. She's used to eat meat, but I prefer not to. And I think she shouldn't eat meat at all ... but that's my opinion.

    I figured out it will be lentil pasta (the pasta that's made of lentil flour, not wheat) with a sauce of mixed vegetables (including tomato sauce), topped with cantharel mushrooms ...

    The problem is: I would like to add cheese sauce before putting it in the oven. But what can I use instead of cheese (or any other dairy product) to give a pasta dish that 'gratin' effect?


    I'm not sure if you received an answer to your question, Inge. See Deb's post here for some cheese alternatives.

    Also, there are many vegan cheese alternatives in the stores these days, or some really quick ideas are to:
  • smash or blend tofu with salt, apple cider vinegar with or without some nutritional yeast to be a bit like a ricotta
  • cashews - soak them overnight (or boil briefly) then blend up, add seasonings* (lots of great recipes online for cashew cheese sauces, as well as Deb's linked to above)
  • coconut cream (I don't know if you have something like it in your neck of the woods) which I've put in white sauces (or a béchamel type sauce) if it has enough seasoning* it gives a "cheesy" thick texture and masks the coconut flavor a bit, and has a nice "gratin" effect, I think.

  • *cheesy seasonings - lots of salt, plus garlic, onions, and/or nutritional/brewers yeast, maybe apple cider vinegar if you need some tanginess, maybe some pepper (white pepper perhaps if you have it).
    16 hours ago
    My honeysuckle is exploding!

    And my clematis is climbing the other side of the gate.

    We are in for riotous flowers and a flower bower over the gate - yes!!

    The other part about producing something natural versus artificial is that yes, the artificial items are often cheaper, though in addition, the herbal, vegetable, natural things are usually not patented or made more precious by marketing or proprietary ingredients.

    Put another way, I think that as with prescription drugs versus herbal or natural remedies, the studies on the natural remedies (in this case natural sunscreens) are just not being funded because the profit margins are not enough to make it worth it.

    6 days ago
    Loads of things to reply here.

    Yes, I have also imagined the cost of the higher SPF oils (if they are all that) could be prohibitive.

    There are a bunch of other theories on how to have more sun/UV resilient skin, including nutrition, and I really do not know enough about it. Though in Northern climates, we are typically vitamin D deficient and I've heard from doctors that there is a quality of Vitamin D from the sun that just can't be replicated with foods or supplements (even when food derived).

    Also in Northern climates, we grow aloe indoors, though I think that often limits how much we are able to grow, and we could run out rather quickly if using consistently as sunscreen. Outdoors up here we can grow hens-and-chicks or houseleeks which I've heard have similar healing properties to aloe, so I wonder if their juices might offer sun protection, too.

    I posted about this on Facebook and received this reply from a friend:

    I use astaxanthin, which is an oral supplement whose side effect is you are MUCH less likely to burn. I usually burn VERY easily/quickly. But with astaxanthin I only burn after a long time and only if I'm in a tropical place. Never in WA.


    The WA she refers to is Washington state, and I had to look up astaxanthin. It's a carotenoid supplement. How fascinating is that!?

    6 days ago
    It sounds like a UV meter test on just the carrot seed oil, as I think it was done for the raspberry seed oil, is what might be needed!
    1 week ago

    Dan Boone wrote:
    I looked for the carrot seed oil thread (using Google, since it can be better than our internal search) back when I first saw Paul's post this morning, hoping I could drop a fast helpful link.  Instead I found a mommy blogger (I don't use this term derisively) who tried to track down the carrot seed oil question in order to find out if it would protect her pale babies.  She makes  a very convincing case here -- although I think she overstates her research by calling it a busted myth -- that the widely circulated stories of carrot seed oil having significant SPF all come from a single study out of India, which she links, studies, and analyzes.  The study, she says, did not look at that oil as an isolated ingredient; rather it considered a complicated mixed Ayurvedic sunscreen preparation full of difficult-to-parse ingredients in addition to the carrot oil.  One of the other ingredients in the product turned out to be "yashad bhasm" which, she found out, is nothing other than our old friend zinc oxide.

    One of my side hustles involves doing this kind of web research, trying to track down the origins of widely-repeated "facts" that are hard to source.  I can't say this lady got it right, but her work has the ring of honest effort to it, and I find her analysis credible.  I have not, however, attempted to reproduce her work.  


    I thought it was a little odd that she was debunking a myth based on folks confusing the carrot seed oil with a carrot seed essential oil. That doesn't mean actual carrot seed oil (which is not the distilled essential oil) isn't effective. (That's akin to a straw man fallacy or some such, I think.)

    I didn't fully watch the HTME video Marc posted above, and while I did find the UV camera they were using interesting (and funny!) I don't know that a UV camera alone proves very much about SPF. Did they determine a better test at the end of that video? Is that where they confirmed raspberry seed oil and aloe vera (whole unfiltered juice)? At least in the HTME video you see the raspberry seed oil actually being pressed and not distilled, so you see that is an oil and not an essential oil.



    1 week ago
    That guy looks like he does a lot of interesting stuff! Though I disagree with some of the statements about UV rays and cancer, though that is probably a topic for the cider press, not here.

    He doesn't just make his own sunscreen, but he extracts the oils he uses for his homemade sunscreen! That's a bit of a wowsa.


    1 week ago
    One other source (which I have not verified), The Indian Spot's Natural sunscreen with the 10 best oils reports:
  • Red Raspberry Seed Oil - SPF 30 to 50
  • Carrot Seed Oil – SPF 38 and 40
  • Wheat germ Oil – SPF -20
  • Soya Bean Oil – SPF 10
  • Coconut Oil – SPF 2 -8
  • Avocado oil – SPF 4 – 15
  • Almond Oil – SPF 5
  • Jojoba Oil – SPF 4


  • 1 week ago