Xisca Nicolas

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since Aug 06, 2012
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Gardener since childhood. Paleo living, even with a cave dwelling (modern with internet!). Long time nature dweller, that went from mushing in the north to settling in the south! I worked in nature pedagogy through animals. I have human skills for those who find the way, as I have poor social skills. Versed in autonomic system/somatic feelings, learning cranio-sacral.
La Palma (Canary island) Zone 11
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Recent posts by Xisca Nicolas

I don't know what is a doodle.... sounds like a cool english word....

What I know is that no way to pay kickstarter with PayPal and I have "lost" my credit card so I cannot enter the magical 3 numbers...
I had to cancel the payment Grrrrr

By the way, I don't know how this guy had the idea to make the kickstarter website, but he has sure changed the world in a way that must make him happy!
10 hours ago

Pati Let wrote:Has anyone tried low carb beer while on diet? I have seen here at website that taco bell is doing low carb beers and I was wondering does that will not make me sick if I occasionally have low carb beer with meal?

If you have no problem with gluten why not....
And no problem with the fungi to make beer.... People allergic to molds should probably take care about this possibility.
1 day ago

thomas rubino wrote:Hi Xisca;
Still many different breeds out there.
Normally I raise a mixed breed. Durok, Hereford, Yorkshire.
Last year we had straight Yorkshire.

Different yes... but I can guess at least "yorkshire" is not local from Montana! ;)

Do you know about a breed in your place that is known as "local" for ..."a long time"?

(as the aborigines here had goats but no pig, even our long time local pig is "recently local", but I am all for "invasion", as is the case for the prickly pear, almond and chestnut here! Who can eat only local!?! Goats maybe...)
2 days ago
I was wondering if there are many different breeds of pig left... I thought that there was more or less the "big pink" one that had taken over... Mainly for size reasons. Other reasons?

So here in the canaries, we can find the "white pig" and the "black pig", the local one. It is smaller. I don't know why many people still choose to get this one, maybe just because they still want to keep something local... And no breed here has a name, at least commonly used.

What is your local breed? Does it have a name?

2 days ago

Walter Jeffries wrote:

Ian Mack wrote:

Walter Jeffries wrote:The mycotoxins can kill small pigs and cause miscarriages + dead piglets in gestating sows.

Ah, okay, so it's fine for larger pigs but can upset the smaller ones?

I wouldn't say "fine" but rather "less bad" instead. It can reduce growth rates in sufficient quantities.

VERY important topic! I am glad you made this answer! Only ruminants are less affected by fungi.

Molds can also lower the quality of the meat for US to EAT, or even make it toxic. The difference between "less bad" and "deadly" is the quantity. In all cases, it gives a lot of work to the liver and the lymphatic system, and some mycotoxins will be in the meat. Some people are genetically less apt than others to clear mycotoxins, thus the issue of "toxic balck molds" in buildings that can affect some people more than others.

Molds in food is definitely an issue, and this is why people from the wet tropics invented the WOK for cooking! As long as they stll use coconut oil, it helps sterilize the affected food even before the molds get visible. And mycotoxins are the worse, they are invisible. By the way, alcohol is the MYCOTOXIN produced by the fungi used in fermenting. Not all mycotoxins have the same toxicity. Some can even be favoring cancer.

I more and more considere that molds are an under-stated threat for all living beings, plants or animals. And the use of fungicides can lead in the future to the same type of problems as antibiotics did.
2 days ago
As far as I have read, yes molds on food are a problem for pigs or hens as for us. Only ruminants are better equiped to neutralize molds.

I increasingly see molds as something we have to be careful about, for our health, our animals' and plants. Fungicides have done their harm by making fungi more adaptable
= same as the antibiotics story.
2 days ago
They like almond-tree leaves exactly as much as goats do. And they can jump too... They are pretty good climbers actually, but still less than goats, so they are easier to keep.
This is the leader, followed by the young ram (1 year old).

I live clearly in a traditional goat place. It just happens that I discovered they are more picky on food than sheep, and escape more easily.
So at the moment my boyfriend has 2 goats, and I have the sheep (who have a better life with no goat anymore around!).

Now I have to choose what I want, as I have 2 breeds, and 1 male from the dairy type.

- short hair for only meat?

- long hair that give milk and wool? I still did not sort out if they give less meat or what!

- I do not have much land, so should I suppress any ram? (he was hand raised and I can see I now need eyes in my back...)
 I guess I cn find one when needed, though they are less common then goats.

- My goal is meat first, and if more easy, I would turn to having just one cow and produce one calf... Beef is my favorite meat and sheep is second.

At the moment, they no more escape with very little fencing, thanks to cliffs. But I had kept a patch "for later" and they went through the fencing... So unfortunately, they have learnt something I did not want them to learn!
I aso thought that sheep loved lawn-mowing first, but they seem to like a great variety of plants, and went to anything but grass first! At this place they eat a big leaved endemic (not endangered!) and prickly pears (tunera)
. The almond leaves are not yet grown (december).
You can also appreciate the difference in wool length, and why I will not have to trim the hooves.

r ranson wrote:

Now it's time to cure it.  I packed it in fine Kosher salt, and will leave it in the jar for 6 months or longer.  The book doesn't say what temperature to store this at, so it's going in the back of the fridge.  If I had a cellar, I would probably keep it there instead.

After the stomach has cured, it will be time to dry it.  Once it's dry, I can make cheese from it.    

I asked how they do it in the Canaries, with their strong tradition for making goat cheese.

They put salt and hang it directly for drying.
You have to tighten the 2 ends well with some thread (some people knew how to do a knot with both ends...)
You need to make cheese with previous year rennet, because it takes some time to dry.

Then you open and put the dry stuff in a blendder with just enough water to cover. Bzzzzzzzzz. Keep the liquid refrigerated for the next months. That can be done by hand too, and that can be done each time you want to make cheese too.

Cheese is not made from the stomach but from the dry milk inside. So you need a lamb or goatling, in general between 9 and 12 days old. They must have eaten milk between 10 mns and 1 hour before killing. They must not have eaten grass. If they have, it is still posible to make rennet until they are about 1 month old. You have to let them in a place where they have no access to grass and let them drink milk only during one day.
2 days ago