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|leaving all the shit somewhat behind (12/03/14 17:41:26)||Reply|
@ mgua: but please do tell us how your chickens' doing?
Still "in the field",
I want to believe?!
(However tall I may be, btw, personally I would be very afraid of the grass your chickens are probably so familiarized to live in with :))
|chickens (12/03/14 22:37:40)||Reply|
i fed them with vegetables that i grow in the garden, and with old bread that the bakery gives me for free. i also give them some corn, and some vitaminic add-on during winter.
since last summer i adopted a dog too, and he brought me really some new understanding about animal intelligence and feelings.
i wish i would have had a dog before. i missed a lot.
only problem is that this dog hates cats, and since dog is here all cats disappeared. luckily dog goes well with chickens.
going to walk the dog everyday is beautiful
working in the garden in the weekends is great
eating the vegetables you were growing is fantastic
take care, and enjoy every single moment.
there is a lot to learn.
|Re: chickens (13/03/14 07:09:35)||Reply|
so much to say about dogs but no time to write now, perhaps later...
you really missed a lot, but nvm that, enjoy your dog.
as for chickens, I remember that if they peck some http://en.wikipedia.org/wiki/Portulaca_oleracea the eggs will contain some omega3, but im not sure where I read/heard it.
|Portulaca oleracea (13/03/14 20:53:06)||Reply|
you are right about omega3
today i spotted a porcupine and its baby eating chicken food and maybe worms that develop in the rich soil where chickens live.
|Re: Portulaca oleracea (19/03/14 15:06:12)||Reply|
fresh free range eggs (+all the omega3 and crap) cost a fortune in the supermarket and taste quite crappy.
im forced to spend only half my fortune to buy decent ones from a bedouin.
the only down side, besides the price, is that they must be consumed in 2 days max.
i kinda guessed portulaca oleracea grows in your area, and i assumed you knew its edible.
i never knew about the eggs thing until a year ago or so.
i did remember where i first hear about the omega3 and eggs. it was on national geographic.
something about an american researcher (a woman) of greek or italian origin that wondered why the eggs at her parents house were so rich in omega3.
of course i dozed off, so if you happen to have time to search for this and find anything let me know.
personally, i encountered the portulaca quite some years ago when i stopped at an arab family owned food stand and took my chances with a bourekas there.
after much begging they mumbled about what was in it.
i think that besides the P it also contained some http://en.wikipedia.org/wiki/Oxalis_pes-caprae and perhaps a little bit of spinach.
oh yeah, and another sure ingredient - habanero sauce. just a drop. jalapenos wont work. and definitely no tabasco for this one (takes away too much away from the oxalis flavor)
best damn bourekas i ever ate. besides the one my better half makes ;)
speaking of oxalis, i remembered that as a child i used to stroll the hillside nearby with one of those flowers stuck in a corner of my mouth.
now the hillside is covered in concrete and tall buildings.
anyway, there are now a few farms in the desert that are looking into cultivating, selecting the best cultivar and of course exporting it for a price of a small car.
another one of my counties high-tech ideas...
give a man a fish and he knows where to come for more, teach him how to fish and you destroy your market base ;)
the weed market will probably be a good market to invest in the coming years. too bad really.
[e, if possible, id like to see more comments and your opinion on various weeds and their toxicity (such as here). for example Ruta chalepensis?]
as invasive as the P weed is, it just wont grow in my garden. damn.
i wonder what is bugging it. everything else is growing just fine. even the levisticum (which is quite demanding).
heh, no mention of dogs in this thread yet ;)
|but portulaca oleracea is a weed (21/03/14 23:21:26)||Reply|
actually i love my garden, and i love to grow veggies, and cant wait weekend to work there. now that weather is great it is really beautiful. fruit trees are full of flowers now.
many years (20) ago i also had honeybees, and that was great, but demanding. and then i made a mistake in treating some of their parasites and i had to quit.
|Re: Re: Portulaca oleracea (22/03/14 09:29:00)||Reply|
Anyway, food toxicology is a neverending source of FUD and other dirty marketing tricks - well worthy of an entire section about the selling points outside of supermarkets. The problem for me is the source material - contaminated by fakeries, quackerism, marketeering and academic striving - so sifting through a wealth of unreliable sources in a field I know nothing about is quite a job. Sometimes there is only sand and not a single nugget.
So we'll see.
|say, as yet another encouragement (22/03/14 19:22:00)||Reply|
Please let your brain stay "chaotic", the way we know it!
It's great imho that one, you, is/stays "condemned" to be - reasonable :)
reason first (Whatsoever IT may/could mean)
only then knowledge or whatever
i'd also say.
|Re: too bad itś monday ... (30/03/14 13:56:10)||Reply|
Since you introduce the Portulaca in this place I have been thinking about this plant a bit. In low northen Europe "pourpier" is transformed into an incredibly fine an revigorating soup during late spring. I foudly remember waiting impatiently for the first shoots to eat them raw in the family garden. You can ask for the receipt if you are interested.
"im forced to spend only half my fortune to buy decent ones from a bedouin."
Why don't you try to multiply a few stem by soaking them in water or in a pot mixed with a lot of sand and good ground (2x1).It is a weed, it sould grow under your care.
Here , Khun nay teun say, The lady who wake up late or Moss Rose or Portulaca grandiflora and I have learned that they are also comestible. Since this post arise, I have saw thousands of its minute seeds. I will let you know how they taste.
|hey faf, long time no see. (11/04/14 08:54:21)||Reply|
as much as i love mr danin and his work (and i contribute to his site, hebrew only), i think he would have done better to not stray outside his expertise and into wild speculations.
i mean, i dont see anyone these days trying to replicate newtons alchemical experiments ;)
anyway, the timna park image with the tabernacle reminds me ill soon be in that area, and this puts a a smile on my weary face. lovely there at this time of year.
> fresh free range eggs (+all the omega3 and crap) cost a fortune in the supermarket and taste quite crappy.
"im forced to spend only half my fortune to buy decent ones from a bedouin."
>> Why don't you try to multiply a few stem by soaking them in water or in a pot mixed with a lot of sand and good ground (2x1).It is a weed, it sould grow under your care.
do pay more attention and stop skimming :-p
please dont advise me to "grow my own chickens" in the middle of the city...
but anyway, for you and mgua.
i dont really know what a weed is.
i see a lot of weeds around, they are al invasive, self seeding, need little water, they are all unwanted in peoples gardens for some reason and they are all edible.
anyway, after some research these past few days, it seems that there are a few cultivars out there, so my problem is probably the seeds i obtained from the bedouin. maybe they are tampered with somehow. maybe they are just weak. dont know.
ill just "steal" a few small plants from the wild and see how that goes.
id be very interested in your soup recipe, and much more importantly - my better half is.
you can mail me if you prefer.
oh and do let me know how the grandiflora tastes.
|middle east plants (14/04/14 22:48:17)||Reply|
i realize how lucky i am in having a garden. i also can tell that wherever i go i am amazed by the differences of grass, trees, bushes. plants are, much more than animals, defining the place in which they grow.
biodiversity is something you definitely understand better when you examine weeds. i remove weeds from my garden, almost everyday. i simply define weeds as "unwanted vegetation" that comes in places where shouldnt. weeds come in many different forms, shapes, colors, speeds. some of them work underground, like blackberries or strawberries. their seeds are brought by wind brings, or birds, or by me or my dog having walked in the nearby park.
there are weeds who try to get tall and thin, other who prefer to spread extending their area, or who try to be invisible or even who try to mimic other plants.
i think that -in my garden- many "successful" weeds are ones who manage to complete their cycle, from seed to seeds in the shortest time.
i try to grow maybe 15 species of veggies, and have to deal with probably at least 150 species of weeds. tenfold!
|confession (21/04/14 15:54:19)||Reply|
Those that I feel like removing are such species as
http://www.kristvi.net/flora/L/linbendel.htm / http://en.wikipedia.org/wiki/Spergula_arvensis
But I'm good at digging holes for the Dahlias.
|middle east salad (14/04/14 22:53:39)||Reply|
never been in .il, but in many sites we had very efficient barracks kitchens managed by lebanese people. i dont know how much expensive it was to feed us with that, but veggies were almost always fresh and great!
|middle east salad: sounds frightening (17/04/14 08:01:23)||Reply|
In my experience, it can only be stopped by means of overwhelming quantities of
which give me the benefit of in-fighting among bacteria.
No wonder some cultures eat them every day or even with all meals.
|Re: middle east salad: sounds frightening (18/04/14 22:55:01)||Reply|
Smetana and light kefir in russia
Harder yoghurt, maybe my preferred, in hu/hr/srb/bg
Too bad that yoghurt is very different from place to place.
Its good even to make yr own, and easy.
I usually drink a lot of that when traveling. Will go to moscow on monday, cant wait for my kefir, and good tea.
|We are what we eat (16/03/14 13:44:14)||Reply|
"In Norway the infection (paratuberculosis) rate in heavily infected goat herds approached 50 percent; annual slaughter surveys detected paratuberculosis in 4.7 percent to 9 percent of goats tested over a 15-year period (25). "
There is now an eradication programme running in .no. The first point is banning goats in the worst areas and raining new flocks based on caesarean section instead of natural birth, and artificial feeding in the suckling period.
Paratuberculosis: Simple Pasteurization of the milk is not effective - boiling is necessary.
Having domestic animals living close to nature is appealing. The disadvantage is that those animals are more susceptible to some sorts of infection and other environmental influences. What's in those worms?
Boiling and frying might be man's best friend.
|We are what we eat #2 (18/03/14 20:26:18)||Reply|
Most people believed it, I think. It was science and official policy.
So let's look at linseed oil. OK - the Wikipedia article tells something, but rather fluffily.
IN oil paints the oil is mixed with catalysts. Manganese salts (Mn) which serve as catalysts for fre-radical polymerization of the polyunsaturated hydrocarbon chains. In principle: If you paint a wall with oil paint, it polymerizes into one single large molecule on your wall.
So - what happens if you accumulate too much of such stuff in your membranes or fatty tissue? Fortunately, most of it is burned for energy right away. But there is a need for antioxidants to keep the oxidation process down.
Saturated fats are less demanding because they are more stable.
So what was wrong? The old margarines were full of trans fatty acids, which are proven to be unhealthy. Besides, unnatural fats are lacking all the good stuff that living organisms put into their fat to stabilize it.
Now saturated fats aren't so dangerous any more. The possible unhealthiness of too much polyunsaturated is a non-topic.
Ah, food. Reminds me of something.
|We are what we eat #3 (23/03/14 21:34:34)||Reply|
One of them was - and bloody well still is - member of the anti-fat league. Eat carbohydrates, he said and says. Wh, en I fell of with him (not because of that, though - it was not my field), was: Sugar isn't dangerous.
Of course it isn't, taken in moderation. It's a different matter for people with diabetes. And - for a start - there could be a point in reading the Wikipedia article about methylglyoxal.
It's a byproduct of glycolysis - the breakdown process of sugar in the body, specially in working muscle. Athletes do a lot of that, so I think it is likely that they produce more methylglyoxal than the more sedentary. AFAIK top athletes don't live as long as one would believe if exercise were that healthy.
All to moderation. Specially with sugar - whether you eat it or burn it fast.
|Re: We are what we write (26/03/14 20:56:39)||Reply|
(laptop keyboard with trackpad not turned off and the wrong spectacles - it's inviting disaster)
|Re: Re: We are what we write (26/03/14 21:06:10)||Reply|
|We are what we eat #4 (26/03/14 21:06:48)||Reply|
An apple a day, though, keeps the doctor away?
Well - formaldehyde and methanol and formic acid are nutrients, and the body of healthy well-nourished people (think folic acid) are fully capable of coping with it. One-carbon metabolism is essential, and if there are no apples, the stuff is synthesized from other raw materials.
In clinical circumstances there is no interest in measuring physiological levels of formic acid, so most people believe the normal level is zero.
|To stay what we are, we eat (06/04/14 20:59:18)||Reply|
Improving the supply of one single amino acid improves the treatment of tubercolosis. In a way keeping up supplies of arginine is like keeping the supplies of ammunition in a war. Nitric oxide is an important antibacterial agent in the protection against tuberculosis, and arginine is the raw material.
|Re: To stay what we are, we eat (22/04/14 19:22:11)||Reply|
In South America, where people were living on maize, pellagra was not a problem because the maize was boiled with alkali to liberate the anti-pellagra principles of the corn.
Old food culture is worth preserving. Fermented milk is a prophylactic against traveller's diarrhoea. Washing the cassava is protecting against chronic cyanide toxicity.
Take care with the spinach!
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