John Suavecito

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since May 09, 2010
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Biography
Food forest in a suburban location. Grows fruit, vegetables, herbs, and mushrooms.  Forages for food and medicine. Teaches people how to grow food.  Shares plants and knowledge with students at schools.
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Recent posts by John Suavecito

Great response to a particular situation, Timothy.   As my grandpa never said, "If life gives you lemons, make hay while the sun shines."

John S
PDX OR
19 hours ago
Like many outdoor sports, such as hang gliding, backpacking, cross country skiing,  windsurfing, and sailing, ww rafting used to be much more popular.  There used to be manufacturers like Stansport that made neoprene rafts that regular families could afford.  They were about $100, so a regular middle class person could buy one and not have to have a mortgage on it.  People went on many rivers in the class II-III range. Many even made wooden frames for them inexpensively. Sometimes they would leak a bit and you'd have to repump them back up, but they worked.  

Then people decided they needed to buy really fancy rafts that cost $5000-$10,000.  They were much better rafts. They were better for multi-day trips or class IV rivers or even harder!  They didn't leak, but they were huge and you needed a big space to put it in.  Many people decided they weren't going to buy in at that level and like the other sports, it kind of died out and not as many people go now.  Some people will just buy a trip for a day or two on a river on a commercial trip, rather than buy their own raft.  

There is also a niche group of people who bought these expensive rafts and that is their main recreation.  There are several multi-day trips that these rafts are good for.  Some of them go very slowly down some rivers in multi-day trips.

John S
PDX OR
1 day ago
I am improving my soil.  It holds more water during our dry summers. It drains better in our wet winters.  The microbes hold onto more nutrients in the winter when the frequent rains wash out nutrients.  It enables more communication electrically, through the mycelium for nutrients to be shared among members of the soil food web.  It also tends to neutralize our naturally very acidic soils.
John S
PDX OR
2 days ago
I have been making my biochar in a TLUD for years.  It has a chimney. After it has been burning, you need to put out the fire, so that it doesn't all turn to ash.  In my first attempts, I think I let it go on too long.  I got a lot of ash and not so much biochar.  Obviously, I'm not talking about retorts, because they put the fire out by themselves. Eventually, I settled into quenching the fire with water when the flames were about 5-8 inches above the char.  I would get lots of char, almost no ash and some wood that wasn't completely burned.  Not a problem.  I would just save it and burn it in the next biochar burn.

However, yesterday, I was reading something interesting and didn't get to it until the flame was about 1 inch above the char.  I got tons of char.  There wasn't much more ash.  How much unburned wood did I get? None. Absolutely none.  This seems to be a better outcome than previously, but it makes me want to ask you people out there.  How do I know if that outcome is better or worse?

When do you quench the fire from your biochar?

John S
PDX OR
2 days ago
I have been ww rafting for 50 years. Great stuff.
John S PDX OR
2 days ago
Outstanding post, Alex Vivaldi!
John S
PDX OR
3 days ago
Sorry I couldn't join . I had covid. I figured that wasn't the kind of sharing you all were aiming for.
John S
PDX OR
I only grow American persimmons, because I think they have a more complex, interesting  taste.  I eat all of them right away.

John S
PDX OR
1 week ago
Excellent explanations, Trace!
John S
PDX OR
1 week ago