John Saltveit

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since May 09, 2010
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Food forest in a suburban location. Teaches grafting and helps people learn how to grow food. Involved with a local food exchange group.  Shares cuttings and knowledge with schoolchildren.
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Recent posts by John Saltveit

For those of you who don't know. Gabe Brown is a leader in sustainable agriculture. He was just a regular, conventional synthetics farmer who tried it to see if he could make more money.  Over time it did, and now he is one of the leaders in the movement. He puts on presentations for other farmers.  Here is his interview:

https://articles.mercola.com/sites/articles/archive/2018/10/07/dirt-to-soil-family-journey-into-regenerative-agriculture.aspx?utm_source=dnl&utm_medium=email&utm_content=art1&utm_campaign=20181007Z1_UCM&et_cid=DM239137&et_rid=438484456

John S
PDX OR
1 week ago
I think this is a good idea.  On a similar note, when I go crabbing, I bring back sea water that the live crabs were in.  After eating the crabs, I have sea water left.  I use that as part of the mix to inoculate the biochar with, once it has been crushed.  I also put in compost, worm "castings", urine, and sometimes some really old rotten wood.  I think it's a good mix.
John S
PDX OR
1 week ago
I have looked many times for confirmation on the theory that keeping the coffee in water causes cancer.  Apparently, cold brew coffee is the only kind that has shown growth recently.  There is no good information that I've seen on this topic, so I'm going to have to agree with Jane Reed on this issue, that it is a pure speculation scare story.  I don't have problems with people speculating, but I want to know that speculation is what they are doing.  I am not concerned with time of coffee in water any more.
John S
PDX OR
2 weeks ago
Many integrative oral health specialists have mentioned that having acids in your mouth close to brushing time will wear away the enamel, so I can confirm at least that part of what you're saying.  I like the robust discussion and ability to increase our knowledge in many areas.
JohN S
PDX OR
1 month ago
Thanks Peter,
I didn't know that.
John S
PDX OR
1 month ago
Kahm yeast is a probiotic.  I like it!

If you have a successful pickling and it smells good, you can put a bit of that in the next one as a starter.

That works for me.  I use grape and oak leaves, as they are easy to get. 

Having a friend examine yours in person is a great way to check it.

If it smells bad, it almost surely is.

No salt at the beginning is a great way to ruin it.

John S
PDX OR
1 month ago
There are some very good points here in these last posts.  My wife the vegan eats vegan fake hot dogs.  I don't think that they are food. 

My colleague the vegan eats oreos and lots of sugary snacks. 

Some of my friends, the paleos, eat huge piles of cheap CAFO meat.

Fake meat, fake fat, and fake carbs have created a lot of problems for people.

There are a lot of subtle reasons for things in traditional cuisine.  Cuisine from India puts black pepper in the curry with turmeric.  Now we know that it makes the cucurmin much more bioavailable. 

There is a reason why Thai, Chinese and Indian cooks can make a plateful of vegetables indescribably delicious.

My wife and I are always experimenting with some plant, mushroom or spice to make food more yummy and healthy.

We do have slightly different flavor profiles and that's ok.

A little bit of real extra virgin olive oil can really help distribute flavor and actually helps decrease cardiovascular risk. 

There is an elegant balance in great cuisine that home cooks can gradually attain through practice that doesn't hide huge amounts of sugar, GMO, pesticides, butter and salt in food, and can still make it yummy and healthy.

Balacing whole food plants, limited oils after cooking (drizzled), nuts and seeds, herbs and spices, proteins, and green leafies can do amazing things.

We arent' trying to trick people into buying our expensive secretly unhealthy product for profits.  We are trying to feed ourselves in a healthy delicious way. 

I think it can be done in a vegan, vegetarian or low, respectful meat way.

My two cents.

John S
PDX OR
1 month ago
Bill,
You could keep it watered for a few days.  It is better if you can bud graft it on the North side of the tree, but that is already done.
John S
PDX OR
1 month ago