Comments - My foray into the 100-mile diet: A weaning period - Transition Whatcom2024-03-28T18:35:15Zhttp://transitionwhatcom.ning.com/profiles/comment/feed?attachedTo=2723460%3ABlogPost%3A40552&xn_auth=no
"The Resilient Gardener: Fo…tag:transitionwhatcom.ning.com,2011-01-11:2723460:Comment:405912011-01-11T21:13:49.303ZHeather Khttp://transitionwhatcom.ning.com/profile/HeatherK
<p> </p>
<p><span id="btAsinTitle">"The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times" written by Carol Deppe, a regional seed-saver may interest you. The main calerie crops she grew for her gluten free diet, was beans, corn (flour type), squash (ie 'the 3 sisters'), Potatoes, and Duck Eggs! She added in local fruit & vegies as it was available. One of the things many folks miss in our temperate climate, is that it makes total sense for us to store enough…</span></p>
<p> </p>
<p><span id="btAsinTitle">"The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times" written by Carol Deppe, a regional seed-saver may interest you. The main calerie crops she grew for her gluten free diet, was beans, corn (flour type), squash (ie 'the 3 sisters'), Potatoes, and Duck Eggs! She added in local fruit & vegies as it was available. One of the things many folks miss in our temperate climate, is that it makes total sense for us to store enough basic foods (grain, bean, root) to last us through the winter & early spring months.</span></p>
<p><span>Many of us are in the process of relearning how to store our foods, and learning how much personal human energy & thought is involved in obtaining our food locally, rather than relying on the energy of oil to transport the foods from the energy of low-wage farmers in other countries. </span></p>
<p><span>"<em>Root Cellaring"</em> by Mike & Nancy Bubel is a classic Rodale Press book from the modern 'homesteading' days of the 1970s.</span></p> Yeah, Laura!!
Thank you for d…tag:transitionwhatcom.ning.com,2011-01-11:2723460:Comment:405892011-01-11T21:03:27.622ZAngela MacLeodhttp://transitionwhatcom.ning.com/profile/AngelaMacLeod
<p>Yeah, Laura!!</p>
<p>Thank you for deciding to share this with us.</p>
<p>David and I did a 100% local menu for 10 days a few years ago. (by day 3 it became about 97% local after I added sea salt and olive oil. Kelp wasn't good enough for a total salt substitute. and Hazelnut oil wasn't good to cook with and I wasn't able to eat butter then)</p>
<p>It would be fun to share notes on what how I cooked and what we ate then and to hear what you are doing/discovering.</p>
<p>Yeah, Laura!!</p>
<p>Thank you for deciding to share this with us.</p>
<p>David and I did a 100% local menu for 10 days a few years ago. (by day 3 it became about 97% local after I added sea salt and olive oil. Kelp wasn't good enough for a total salt substitute. and Hazelnut oil wasn't good to cook with and I wasn't able to eat butter then)</p>
<p>It would be fun to share notes on what how I cooked and what we ate then and to hear what you are doing/discovering.</p> Go Laura! For a sourdough cra…tag:transitionwhatcom.ning.com,2011-01-11:2723460:Comment:405822011-01-11T19:31:02.390ZCelt M. Schirahttp://transitionwhatcom.ning.com/profile/CeltMSchira
Go Laura! For a sourdough cracker recipe, you may care to check out my blog post "Going Crackers". It is easily converted to local wheat. I found that all sorts of great eats can be grown, bought or made at home with local ingredients, although I've never been a local eating purist. I can't see my household giving up coffee, tea, sugar, cocoa, and spices, but those have been traded long distances for many centuries. Access has been more a matter of ability to pay than scarcity since around…
Go Laura! For a sourdough cracker recipe, you may care to check out my blog post "Going Crackers". It is easily converted to local wheat. I found that all sorts of great eats can be grown, bought or made at home with local ingredients, although I've never been a local eating purist. I can't see my household giving up coffee, tea, sugar, cocoa, and spices, but those have been traded long distances for many centuries. Access has been more a matter of ability to pay than scarcity since around 1700. What interests me more are the fresh vegetables and fruits, which are mostly water, and the basic foodstuffs that you are finding: wheat, dairy, meat, etc.