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Classes and talks
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Thursday, 26 March 2009 |
I recently had the wonderful opportunity to present a class called Preserving the Harvest at the Georgia Organics 12th Annual Conference & Trade Show on March 21, 2009.
Here are some of the references for this class:
References:
Really good Internet references from our own University of Georgia: National Center for Home Food Preservation
Stocking Up: The Third Edition of America's Classic Preserving Guide (Paperback) by Carol Hupping , published by Rodale Press, 1990. (640 pages). ISBN: 0671693956
Ball Blue Book of Preserving, Published by Alltrista Consumer Products, 2004. (124 pages) ISBN: 0-9727537-0-2
Putting Food By, 4th Revised edition: by Janet Greene, published by Plume, in 1992. (432 pages) ISBN: 978-0452268999
Complete Guide to Home Canning and Preserving , Published by the USDA, in 2008. (156 pages) ISBN: 978-0486409313
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz, published by Chelsea Green Press in 2003. (187 pages) ISBN: 1-931-498-23-7
Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by the Gardeners & Farmers of Terre Vivante, Published by Chelsea Green Publishing in 1999.(197 pages) ISBN: 1-890132-10-1
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, by Sally Fallon, New Trends Publishing, 2001.(688 pages) ISBN:0-9670897-3-5.
I would love to hear from people who have experience with preserving food. Please leave your comments and questions. I look forward to a community being formed around this topic.
Charli
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Last Updated ( Thursday, 26 March 2009 )
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Thoughts
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Wednesday, 07 May 2008 |
I'm reprinting this article from a year ago. I'm very interested in hearing your comments.
A New Way of Looking at Money $$$$
Money is a strategy we use to meet our needs. When I offer individual sessions and classes, I meet a variety of my own needs, including making a contribution, creating meaning, having a connection, and personal growth. I intend to meet my need for support in my livelihood through my individual work & teaching. Hoping to meet these needs, I ask that each person contribute the most they can.
At the same time, I have a deep joy in and commitment to making my work available to all people regardless of their financial means. This meets my need for inclusion, hope, and concrete action toward bringing peace and change to our world. Hoping to meet these needs, I ask that each person contribute no more than they are able.
Money is a charged issue for most of us in this culture. In this context, I want to shift our relationships to money. One of my ways of doing this is to create a wide sliding-scale rather than the usual quite narrow sliding-scale for my individual sessions. I hope that you will see my sliding-scale as an opportunity to consider the variety of needs that exist within your relationship to money * your needs for sustainability, security, ease, comfort, and contribution, among others. I hope that you will consider those needs of yours along with mine which I described above, and arrive at an amount that reflects your financial reality grounded in your needs. Hoping to meet both your and my needs I ask that you contribute the most that you would like to.
I am excited about this approach as I have found that, over time, it contributes to meeting all of our needs for learning and for moving toward a society in which everyone's needs can be considered, and hopefully met.
I have set a sliding scale of $75-$150 for an hour session. If you have questions or comments about this please call or email me at:
404-377-1257
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Last Updated ( Wednesday, 07 May 2008 )
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Recipes
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Friday, 07 December 2007 |
This is a recipe that can be used for some of Joel Salatin's beef or some from some of the sustainable farmer's in our local area. Check out www.Georgiaorganics.com for a list of those farmers.
Beef Stock
about 4 pounds beef marrow and knuckle bones
1 calves foot, cut into pieces
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 c. vinegar
3 onions, coarsely chopped
3 carrots coarsely chopped
3 celery stick, coarsely chopped
several sprigs of fresh thyme, tied together
1 t. dried green peppercorns, crushed
1 bunch parsley
Place knuckle and marrow bones and calves foot in a very large pot with vinegar. Cover with water. Let stand for 1 hour.
Place meaty bones in a roasting pan and brown at 350 degrees in the oven.. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan and add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones, but the liquid should come no higher than within 1 inch of the rim of the pot... it will cook over if it is higher. Bring to a boil. Remove scum that rises to the top with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns. Simmer the stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. Strain, remove bones with tongs or a slotted spoon. Let cool in the frig. Remove the congealed fat from the top. Transfer to smaller container and to the freezer for long-term storage. You may eat the marrow spread on bread or leave it in the broth.
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