Barney Berry

I have recently come across information that the protein requirements for the elderly should be calculated at either 1.2 grams per kilogram (2.2 lbs.) of body weight, OR 1.5 grams per kilogram of body weight. This is a significant increase over previous recommendations of 0.8 grams per kilogram of body weight. This increase was attributed to a phenomenon called "anabolic resistance" which is attributed, in turn, to the decrease in physical activity by the elderly, I inferred this to mean that the decrease in activity leaves the muscle mass of the elderly less able to metabolize the amino acids in foods. My problem with this protocol is that, at 73, ingesting this amount of food is a challenge to my decreased ability to digest such quantities of food.

I've found Horehound herb to taste awful but effective in relieving congestion and runny nose. One tbsp added to water that has just stopped boiling, set to steep for about 5 minutes. Take it quick, like ripping off the Band-Aid.

I despise armadillos for the damage they do to infrastructure and soil. One was in the process of burrowing under the square-foot concrete pavers supporting my propane tank before I filled their diggings with concrete. One was attracted to the A/C condensate drip pipe during a drought, and then started digging under my building's foundation, next to the drip pipe before I, again, thwarted it with concrete. ALL of the them are turning my pasture into a maze of divots, not to mention the burrow holes. HOWEVER, those divots are the result of digging for Japanese Beetle grubs, which are no longer present to chew my blueberry operation. If I had my way though, I would rather deal with the beetles than the armadillos. Milky Spore could achieve similar effect.

One of the tips I found from watching youtube videos on this topic is the importance of finishing with a leather strop. Used properly, the strop will deliver a true edge. free from burrs overlapping from either side of the blades' edge.

I agree with Matt. Seems like it would be best to leave the current flow alone and concentrate on capturing that. Even at the 0.7 gallons per minute flow, this is still over a thousand gallons per day! A lot can be done with that. The only digging I would do is a small pool, well below any seeps, and some type of funneling or pipe into that pool.  If you've got enough elevation, a pipe leading from that pool to an in-ground tank of some sort and you could have hundreds  of gallons per day of usable water to pump to where you need it. Just my layman's two cents.

what is the difference between the tiny download version and the HD download version of the truly passive greenhouse movie?

The major cost of stone is the transportation. Like everything else over the past four years, the prices have skyrocketed. I used to get 20 tons of SB2 (I think it stands for "Stone Base 2", which is 2" limestone with fines included which help it pack down) for under $300. Now, it is about $500, give or take. This is in NW Arkansas. SB2 is a finish for a gravel road, and is usually underlayed with what is commonly called "red dirt". This is a cherty, clay-like soil and is cheaper than the limestone grades but is still heavy and expensive to haul. Topsoil is usually removed first, to keep the road from "pumping". This is a situation where water seeps up from the base when put under pressure, which is not good. So, I would recommend removing the topsoil if you are going to invest the $$ in stone. Most excavators resist requests to skim the topsoil (it is somewhat time consuming) so that this precious, ancient, resource can be set aside for growing food. Don't give in. I see the mixing of topsoil with subsoil as a Type One Error. Also, the art of slowly off-loading the stone in the path of the planned roadway, as the dump truck creeps along, is called "tail-gating" around here. It might help to refer to it this way to save MUCH time spreading the stone where you want it to be.  

Thanks. I'll have to try that.

Beans store well in the sense that they are desiccated and, therefore, not perishable. But I have had the experience of this desiccation devolving to the point where the beans become "fossilized". It doesn't matter how long I cook them; they will never soften, but remain completely hard. The only qualification to this experience is that I have never tried to cook such "fossilized" beans in a pressure cooker.