susan blavatsky

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since Jun 02, 2020
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Recent posts by susan blavatsky

Julia Winter wrote:Wood chips are magic, if you can get some, take them.  There's a website chipdrop.com that will help lots of people find chips in urban areas, but if your area isn't active on that service, just search for local arborists and give them a call.  They typically have to pay to get rid of the branches they trim at the waste transfer staion and they're happy to find somebody that will take this "waste" for free.

If I had a few acres, I would establish a spot for the arborists to dump woodchips, and just tell them they are welcome any time.  Then I'd ferry that all over my property a la "Back to Eden."



When you say woodchips, do you have to put the wood eg branches etc into a chipper first? I have a massive pile waiting for something. The machines are very expensive...

btw I have an orchard, and plots of land within it I dig up for vegetable patches, we used all the land for trees but there is enough within the rows - we wanted to create shade and the trees have grown big...I am afraid of having to put up fencing around the veg patches if I get chickens...any tips? thanks
4 years ago

Kat deZwart wrote:While rooting around in my cellar I dug out a jar of dark Miso premade by Clearspring. It claims to be unpasteurised and organic. Only, I bought it in like 2010 and it had a useby date somewhere in 2012. It still looks completely fine though. Since' I'm generally not to finicky about older food and use my own smell and taste to determine if things are still edible, I'm feeling like eating it. But Miso is an aquired taste and my palate is not yet developed to the the stage to diffentiate between "mmm, strong" and "oy, off" flavours in miso. What I think of as mmm, might still be spoiled or gone bad and I might toss it due to strong flavours that are new to me, but not neccessarily bad.

So, can miso go bad?



I dont think so, zach bush MD who ive just discovered and wow everyone must watch him ...reckons if you go to japan buy some 7 yr old miso...its at the end of this video https://youtu.be/m_H-hFC_bzE

He says s the 7 yr old miso has so many back generations of helpful bacteria vs own fermentations.

I really recommend his video on gylphosate or roundup and its effects...zach is just astounding, Ive just discovered him, seriously watch it: https://youtu.be/HL6OPzQe9Is
4 years ago