G B Spencer

Jake Steele wrote:GB Spencer what method are you using to stratify and plant?

I have tried setting out whole fruits where I want trees, in the fall.  Also, in late fall I have let the fruits freeze, then thaw, then cut them into 8ths and set those chunks out under a thin layer of woodchips.

I have no advice, but will be watching this with interest.  I've tried a couple times but I have trouble with germination. I'm in zone 5b, and I get my seeds from local trees, but so far no luck.

Daniel Ackerman wrote: Squirrels get the hazelnuts, the effers. They’re all named Kevin. Effing Kevin.

I laughed and laughed at this!!

I’ve been having these same thoughts, as well as the thought “shouldn’t salt that’s going to contact my drinking water be food grade”? So I have to imagine that it’s safe, but I too am having trouble confirming it.

Got the email 4 minutes ago and followed the link.  It says the ebook is $1.  So that part works!

I listened!
I'm one of those people who is still in the "grow what you eat" camp, with a side order of "eat what you grow".
I'm the crazy one in my family, so the rest of them are various levels of reluctantly along for the ride.  To that end, I have an orchard, chickens, feeder pigs, and working on getting a milk cow.  I'm planting potatoes, squash (summer and winter), lettuces, tomatoes, cucumbers, and the like.  Familiar stuff the family will eat.  
In addition, I'm going to work towards perennial veggies, sunchokes being a primary one thanks to your encouragement, and trying to prepare them in "familiar" ways to transition the family to them.  Also, I'm contemplating foraging, nettles being high on the list right now because they're in season, abundant, and easily identifiable!

Thanks for the response, and the tip about setting the gap on the stones.  
All the people I know with gluten allergies would need their own mill, due to cross-contamination.  But that's good info about milo.  

I just acquired a vintage Excalibur Flour Mill, and I'm wondering if anyone has any tips or suggestions for its use.
It seems pretty intuitive, and I watched a youtube video about it.  From a quick online search there's not much documentation out there.

My favorite is either a 3-month Manchego, or Mobay from Carr Valley Cheese Company.
I found out about both of those at The Cheese Lady, a shop in Traverse City, Michigan.
That's where I learned I love sheep cheeses!

I used beeswax and oil as grafting wax, and used masking tape as the mechanical method to hold it together.  I got 17 of 22 apple grafts to take on my first-ever grafting effort, so that's pretty good!
If I were trying to be as all-natural as possible, I would probably use the warmed beeswax/oil mix again as grafting wax, and then wrap the graft with cloth or twine that's been coated in melted beeswax as the mechanical fastening.