Shawn Foster

+ Follow
since Jan 30, 2020
Shawn likes ...
rabbit books food preservation fiber arts medical herbs bee
Educator-turned-tech-geek, primarily in order to make life easier and safer for people like me with Type 1 diabetes. I’m a lifelong mongoose living by Rikki Tikki Tavi’s code to go and find out. We have a little under half an acre in southern Oregon that was a barren wasteland when we bought it. It’s now full of life and hope and I couldn’t be happier about it.
Medford, Oregon 8a, 21” precipitation. Clay soil.
Apples and Likes
Total received
In last 30 days
Total given
Total received
Received in last 30 days
Total given
Given in last 30 days
Forums and Threads
Scavenger Hunt
expand First Scavenger Hunt

Recent posts by Shawn Foster

Regarding the nut oil, I just finished reading Native Harvests: American Indian Wild Foods and Recipes and it describes the same boil-and-skim technique. Grind nuts coarsely, then boil and cool, skimming the oil off the top after cooling. The boiled nuts are eaten as porridge.
7 months ago
Productive Oatmeal Canyon

That sounds kind of...gross.
7 months ago
I give this book 10 out of 10 acorns.

(I’m also amused that I’m giving acorns to an acorn book, but I’m quite easily amused.) My first instinct, when I want to learn about something, is to find a book. Since there are several oak trees on my minifarm and acorns are free food for the picking up, I decided that what I needed was an acorn book. This one provided what I was looking for! Thorough information on the different ways to leach tannins from them, as well as the pros and cons for each method with both red and white oak varieties. The real star here is the recipes, though! I love that there are so many gluten-free (or easily adapted to be gluten-free) recipes and that they derive from a number of cultures. Overall, very pleased. I bought the Kindle edition, but I think I’d like to get the physical book as well.
7 months ago
What does woad look like when growing? I have a piece of property that has plants my plan ID app says are woad, but I’m skeptical.
8 months ago
Some really good responses in this thread. One other thing to consider adding to your emergency plan is what you'll do with any livestock you have. Last year, when the Almeda Fire wiped out two towns next to me and we had to evacuate, I had a plan for my dogs and cats but not for my newly-acquired rabbits. That caused a great deal of additional stress! We've been working on our emergency plans and go bags in earnest this year, and adding a plan for the buns and the necessary equipment to work that plan was one of the first things I did. Make the hard choices ahead of time and commit to those choices (what you'd do with a few hours to get out, 30 minutes to get out, or *get out now* are very different) so that if the time comes that you need to use your plan, you don't have the additional dithering about that makes your physical and emotional survival harder.
10 months ago
I adore my old Singers. I have a 128 treadle, a Featherweight, and a 401A. (I also have a bunch of others in various states of reconstruction; as they get restored, they’re going to people in my local community who lost everything in the Almeda wildfires this summer.) The 401 has all the fancy stitches I will ever actually use and it’s easy to use and maintain. The 403 Singers were designed for home ec classes in the 60s—if you can find one, that’s what I’d recommend. Love them.
1 year ago
I hate the boiling water/ice bath method of skinning tomatoes; it's messy and too fussy for not enough benefit for my taste. I'm usually making both sauce and diced tomatoes or salsa at the same time, so here's my process:
1. Blend the everloving crap out of cored, trimmed, but unpeeled tomatoes in the Vitamix. (We bought a new one two years ago after my mom's 1963 avocado-green model died.) Start simmering that down for sauce. Can when it's about 2/3 of the original volume.
2. Cut tomatoes in half, lay them cut-side down on a cookie sheet, and broil for 5-7 minutes. Let cool for a few. The skins slip right off. Those also get blended up and added to the sauce. The tomatoes are then either diced (for canning) or tossed in the food processor (for salsa).
3. Collapse in a heap after canning all day.
I've found that I used diced tomatoes more often than sauce, so I do more of the crop in that form. My marinaras and other tomato-based sauces all usually cook for quite some time, so having them cook down a bit more isn't really a problem.
1 year ago
It took some time, but the barn is up, the insulation boards create a ceiling, and the bunnies are in! Took them a couple of days to settle in, but they are starting to be more comfortable and active now. Since it's been so warm here, I put a big box fan in the barn to help with air movement and cooling and stuck a mister that we already had a couple of feet in front of it. Ta da, sorta-kinda swamp cooler. The temps have been lower in the barn than outside, so it's a step in the right direction.
1 year ago
Thanks for this, Pearl! Since my phone and a small additional electronic piece form a part of my pancreas, it's super important that I have pockets. I've been adding patch pockets to some clothing, but it's not always a good match for all clothing styles. This will help immensely, and now I don't have to figure it out for myself!
1 year ago
I love the unexpected beauty of some of these, like tomatillos.
1 year ago