So I was going through some of my old YouTube videos and came across this video of me talking with Paul Wheaton about rocket mass heaters:
I had honestly forgotten some of the statistics on this thing, but it’s pretty incredible:
- If you use a rocket mass heater instead of a wood-burning stove or fireplace to heat your home this winter, you’ll use 1/10th the amount of firewood.
- Since the rocket mass heater captures smoke and uses it to produce heat, you’ll be releasing 1/100th to 1/1000th the amount of smoke into the atmosphere.
- The core of this thing reaches about 3,000°F, versus the 600°F or so generated by a fireplace.
- This is the perfect DIY project. You can build it yourself in a weekend.
- It’s inexpensive to make. In fact, some folks build theirs out of cob, discarded pieces of ducting, and old 55-gallon steel drums … for less than $20!
- And–here’s the kicker–many people heat their homes with a rocket mass heater using nothing but the branches that naturally fall off the trees in their yard. (In fact, one guy made it through the winter on just junk mail!)
Because rocket mass heaters are so awesome in so many ways, I got in touch with Paul and worked out a special deal for you on the 4-DVD set you hear about in the video:
Better Wood Heat: DIY Rocket Mass Heaters
(Click here to buy now.)
In this 4-DVD set, Paul shows you:
- DVD 1: “Building a Cob-Style Rocket Mass Heater”—Two separate designs using cob (one in a log structure, and one in a teepee)
- DVD 2: “Building a Pebble-Style Rocket Mass Heater”—Three pebble-style rocket mass heater designs, including information on building on a conventional wooden floor
- DVD 3: “Building a Rocket Mass Heater Shippable Core”—Covers building several different styles of shippable cores
- DVD 4: 2014 Rocket Mass Heater Innovator’s Event—Covers the most difficult part of any rocket mass heater build (the manifold) and shows several new designs from the Innovator’s Event, including a rocket mass heater that doubles as a cooker and smoker; the cleanest rocket mass heater design ever; and an indoor rocket griddle, oven, and water heater
As part of this special offer, Paul has agreed to give you instant online access to streaming of the 4-DVD set in HD …
… plus access to 20 hours of presentations from the 2017 Wheaton Labs Permaculture Design Course (including the 5-hour tour of Wheaton Labs)!
If you’re ready to learn how to put this extremely efficient, ultra-clean, highly sustainable heating method to work for you, click here to buy the 4-DVD set (and get your bonuses!) for just $79, including domestic shipping. (This link will take you straight to PayPal, which is Wheaton Labs’ preferred payment method.)
(And yes, I bought this set for myself … and actually for several of my team members, too! The information in it is just too good to pass up!)
The post WOW! Ultra-clean, ultra-efficient, ultra-sustainable winter heat! appeared first on The Grow Network.
Back in November, the awesome Justin Rhodes and his family stopped by my Central Texas homestead to learn how to raise half of the protein requirements for a family of four in less than 10 minutes a day.
I showed Justin and his wife, Rebecca, my no-worry, low-work system for raising meat rabbits using paddock rotation, gravity-fed watering systems, and regenerating food systems.
Watch the video to learn how I do it!
In the video, I also share the No. 1 reason why it’s much easier to raise meat rabbits and other livestock than to grow edible plants. I produce both, of course, but I do think the livestock take less work!
(Btw, I made that hat myself – but I’m not sure I’m going to wear it on camera anymore!
The post Meat Rabbits: Raise Half Your Protein in 10 Minutes Per Day (VIDEO) appeared first on The Grow Network.
This might sound like an exaggeration, but it’s really true: If I hadn’t attended Rick Sapio’s Business Finishing School (BFS), The Grow Network wouldn’t exist. That’s why I’m so excited to be speaking at BFS in February 2018 — and why I hope you’ll join me there.
Our world desperately needs solutions to its sustainability problems, and one way you and I can help solve them is by running sustainable businesses. BFS helps business owners achieve their fullest potential by focusing on transformational business principles.
… and be sure to use promo code MARJORY to save $200 off the registration fee.
And, if you’ll be attending, please do let me know by shooting me an e-mail at Happiness@TheGrowNetwork.com.
I really want to meet you, and I’ll take you out to lunch!
Some people tell me I’m insane to work toward “Home Grown Food On Every Table.”
“You’ve got to be kidding me,” they’ll say. “Look at all the grocery stores and fast food drive-throughs. Your ideal is crazy. You’re never gonna get people off the couch to do that!”
I’ll admit that I chuckle to myself when that happens.
Because, the truth is, throughout all of human history, all we’ve ever had was homegrown food on every table. It’s only been in the last 60 or 70 years that we’ve started relying on this large-scale centralized food system …
… Which is clearly not working. (Did you know that for every calorie of energy in the food you eat, it takes 10 calories of energy to get that food to you? That’s obviously an unsustainable model!)
Honestly, whether or not I work toward bringing back homegrown food, it’s going to happen.
Still, “Home Grown Food On Every Table” is what gets all of us at The Grow Network up each morning.
It’s the “catalyzing statement” for our organization—the specific, measurable goal we are working toward.
Every enduring business needs one.
That’s one of the essential principles of sustainable business … and there are six more I want to share with you today in my next video chapter of Grow: All True Wealth Comes From the Ground.
Because there are tons of business opportunities out there for folks who want to make a difference while making a living. And, once you’ve figured out which business you want to start, you need to know how to make it successful.
Watch it to learn:
- 7 Principles Of Sustainable Businesses
- How To Achieve Your Goals In 3 Easy Steps (The Anatomy of an Objective)
- The MOST Important Business Relationship To Nurture (HINT: It’s Not With Your Customers!)
Then, I’d love to know your thoughts …
What other principles must a business follow to succeed?
Which of these principles do you think is most important?
I really appreciate your input!
We are doing the right thing right now, it may not be perfect, but it is the best we can do with what we have to work with. Like this video says, we have to survive the system whilst trying to change it. Personally I don’t see it changing, we do the best we can to delay the inevitable, we teach our kids & our grandkids how to survive what is to come. Governments are corrupt & greedy for power & money & the majority of people will vote for that government over & over again. They don’t want to know about global warming, it is too big for them to handle. They don’t want to hear about the genocide in West Papua, it is so removed from their lifestyle, their way of life. They are too busy trying to keep up with the Jones’s to worry about the demise of a people a world away.
I think before anything is done to save this planet it will all hit the fan. Maybe it won’t start in our countries, maybe the protests & riots will start somewhere else & start to spread. Maybe one day there will be enough people who see the light & say f**k it, enough is enough.
You’ve been eating healthfully and sustainably as an apartment homesteader, and it’s been kind to your budget. But when most of the waste you produce is in the form of food scraps, you need to be reusing food waste rather than disposing of those food bits.
The first way that comes to mind for most people is to turn food waste into compost for your garden. Small-space composting can be an easy and cost-effective way to use your food waste.
But beyond composting, did you know you can both regrow plants from your scraps (buy once, grow forever) and eat those scraps in crafty recipes?
Check out my favorite tips and recipes below—along with a list of even more clever ways to put your food waste to good use.
Composting in Your Apartment
Everyone can compost, even in the small space of the apartment homestead.
You can use a five-gallon bucket with a lid—easily attained at any hardware store—or a regular plastic garbage bin with a lid.
Don’t let the “lack of space” excuse keep you from composting your food waste to help feed your future garden. There are cheap and easy compost containers that will fit under your kitchen sink or in a closet, or that you can make decorative to help inspire other apartment homesteaders to start their own sustainability journey.
If you’re worried about the usual culprits (bugs, using it quickly enough, and the obvious lack of space) that make composting in your apartment homestead difficult, check out this blog on The Grow Network: 5 Cheap and Easy Solutions For Small-Space Composting.
Regrow From Scraps
If composting isn’t your thing just yet, why not start a whole garden of vegetables and fruit from your organic produce scraps?
From herbs and onions to leafy greens and lemon trees, you can regrow the produce you eat regularly with results that are both amazing for your homesteading prowess and kind to your homestead budget.
One of my favorite herbs to regrow is basil. I love fresh basil. I add it to Italian dishes or infuse water with it and fresh lemon slices.
You can regrow basil by simply stripping the leaves, leaving only a small stem. Place the basil in a jar of water with the stem submerged, and set it in a sunny but cool area in your apartment homestead. Change the water every other day and plant in a four-inch pot when the stems grow to approximately two inches in length.
Another easy plant to regrow is peppers. Simply save the seeds from a pepper you love and replant in a pot. Place the pot in a sunny area, and you’ll enjoy peppers (and hopefully fresh salsa!) again and again.
You can also save your tomato seeds. Rinse them and allow to dry, then plant them in a soil-filled pot. If you have a garden box, transfer your tomato plants there once the sprouts are a few inches tall. Otherwise, keep them potted and enjoy fresh tomatoes from your patio garden.
Here are some other things you can regrow from food scraps in your apartment homestead:
- Bok Choy
- Carrot Greens
- Garlic Sprouts
- Green Onions
- Sweet Potatoes
- Romaine Lettuce
Reusing Food Waste in the Kitchen: Recipes Using ‘Throwaway’ Scraps
There are so many ways to eat the kitchen scraps you would normally throw away! Just rethink “scraps” into more food! Check out these recipes for a few ideas.
Use your celery tops, onion skins, carrot peels, and other veggies to make vegetable broth. Add all vegetables to a large pot, add enough water to completely cover everything, bring to a boil, and let simmer for six to eight hours. Strain and store broth in the fridge.
Do you make your own almond milk? Grind up the leftover almonds and toast/dry in your oven to make almond flour. Use almond flour to make grain-free muffins, breads, or other baked goods.
One of my favorite recipes using almond flour is Almond Flour Cinnamon Rolls—they’re also gluten free (which means you can kick the nasty pesticide-heavy wheat out of your diet and still enjoy your sweets):
Almond Flour Cinnamon Rolls
2 cups almond flour
4 Tbsp. ground flax seed
1/2 Tbsp. baking soda
1 Tbsp. baking powder
1/8 tsp. sea salt
1 Tbsp. unsweetened coconut milk
2 Tbsp. unsweetened applesauce
1 Tbsp. honey (in dough); 1/4 cup honey (in filling)
1 tsp. cinnamon (in dough); 2 Tbsp. cinnamon (in filling)
Preheat oven to 350°F.
Mix together almond flour, ground flax seed, baking soda, baking powder, and sea salt. Mix in eggs and coconut milk. Then, mix in applesauce, 1 Tbsp. honey, and 1 tsp. cinnamon.
Form dough into a ball, cover, and chill in the fridge for 20 minutes.
Lay a piece of wax paper down on the counter and grease with olive oil. Place the dough onto the wax paper, and roll out the dough into a thin circle.
Drizzle honey over the dough and shake the rest of the cinnamon over the top.
Cut dough into 2-inch strips. Using your knife (the dough will be sticky), roll each strip up and place in a baking pan.
Bake for around 25 minutes or until rolls are golden brown.
You can turn potato skins you’d normally throw away into a salty snack you’ll crave.
Potato Skin Chips
Preheat oven to 400°F.
Toss leftover potato peels with olive oil and the seasonings you like.
Place on a baking sheet and roast for 15–20 minutes, stirring halfway through.
Sprinkle with cheese and scallions or green onions.
If you make your own apple sauce, you probably have apple peels for days. The following recipe offers a perfect way to use them up:
Apple Honey Tea
The peels from 6 apples
3–4 cups water
1/2 tsp. cinnamon or 1 cinnamon stick
1 Tbsp. honey
1 Tbsp. lemon juice
Place apple peels in a sauce pan, cover with water, and add lemon juice and cinnamon. Boil for 10–15 minutes. When the liquid has become apple-colored, strain out the apple peels, add honey, and serve.
Kale stems can be too tough to eat raw.
Dry the stems and grind them into Super Green Kale Powder to add to shakes or salads.
Get Clever With Your Food Scraps
Not into the food scrap recipes? Here are a bunch of other ways to use your food scraps. Get creative!
- Infuse liquor with citrus peels for a yummy adult beverage.
- Sharpen the blades of your garbage disposal by running eggshells through it.
- Add crushed eggshells to your garden soil to give it a calcium boost.
- Run citrus peels through the garbage disposal to get rid of nasty odors.
- Use carrot peels to make carrot oil—an awesome addition to your natural, chemical-free beauty routine.
- Add citrus peels to white vinegar to use in cleaning. Infuse the vinegar with the citrus peels by letting them sit together for two weeks before straining the peels and transferring the citrusy vinegar to a spray bottle.
- Make citrus air fresheners.
- Use banana peels to shine your shoes.
- Use spent coffee grounds in your garden as pest repellent, fertilizer, or an ingredient in compost.
- You can also use your coffee grounds to help absorb food odors in the fridge. Put old grounds in a container and place it in the fridge to get rid of musty food smells.
- Coffee grounds can even be used to exfoliate and rejuvenate your skin!
Whichever ways you choose to use rather than toss your food “waste,” remember that the choice to go that extra step is a leaping bound on your journey toward personal sustainability in your apartment homestead.
(And when you’re ready to take another step and really say “goodbye” to unsustainable living, you’ll want to check out the next post in the Apartment Homesteader series, on growing your own medicine—or being your own Apartment Apothecary! Stay tuned!)
It’s a constant battle:
How can I eat healthy?
How can I eat healthy on a budget?
And how can I eat healthy on a budget while also living a sustainable lifestyle as an apartment homesteader? GAHHHHHHHHH…
Wuf. I feel ya.
It isn’t easy to eat healthy and sustainably in a world full of “quick and easy” meals—quite aptly named fast food—and inexpensive food trucked from hundreds of miles away.
In the last chapter we talked about ways we can grow some of our own produce. In this chapter, let’s talk about cheap, healthy meals—the best, most sustainable and budget-friendly ways to eat healthy as an apartment homesteader from all the food sources you’ll encounter.
Healthy Food is Sustainable Nutrition
If you’re healthy, you will save money at the doctor and the pharmacy. Saving money at the pharmacy means ingesting fewer pharmaceuticals that are unsustainable to make and distribute and that damage your body’s ability to naturally fight diseases. And to be healthy—and therefore avoid the pharmacy—you need to have good nutrition.
In other words, healthy body = sustainable nutrition = saving money.
When we eat non-organic, pesticide-heavy food, our bodies enter a toxic state. Our bodies don’t know what to do with the toxins, so they are pushed into our fat stores. Our cells build up thick walls to protect against the toxins in our blood streams so we cannot even absorb necessary vitamins and minerals that our bodies need to function.
And the same happens when we eat meat treated with antibiotics or drink water full of chemicals from crop runoff and water treatment facilities.
All the food, water, pharmaceuticals, personal care products, and other environmental factors around us create a toxic equation. We live in a constant state of toxicity.
So how do we rid our bodies of those toxins? We already talked about replacing toxic personal care products with natural, DIY products. Later in this series, we’ll talk about using herbal remedies to replace pharmaceuticals.
With some simple switches in our food and water intake, we can begin the detox process.
- The first step in detoxing is to increase hydration. But don’t just start downing tap water. Most tap water contains chemicals that will continue adding toxins to the equation. Drink distilled or filtered water. Most nutritionists suggest that we each drink half of our body weight in ounces of water every day. One way to jump-start the detox process is to drink at least twenty ounces of water right when you wake up in the morning. Drinking water after a nighttime “fast” will get everything moving and help flush out toxins.
- Then, eat small portions of healthy foods multiple times throughout the day, plus lots of water to keep toxins moving through your body.
- Also, consider adding therapeutic-grade essential oils to your daily routine in your personal care products and cleaning supplies, or to your diet in your food or water. Essential oils can help oxygenate your blood and can be absorbed in cells with even the thickest membranes.
It will take time for your body to detox, but once you do, you’ll find you’re able to eat less and that your body craves only healthy, organic food—food that will fill you up faster and leave you fuller for longer.
If you’ve been eating healthy, organic, toxin-free food for a while and your body seems to be going backward in some ways (e.g., if you have aches and pains or your digestion is arguing with you), DON’T STOP. That is your body’s way of telling you it is getting rid of the toxins it has been storing for years!
You’re almost there.
Keep feeding your body what it needs!
Budget for Organic, Budget for Sustainable
So what are those “healthy foods” we should eat small amounts of multiple times a day, and how can you fit them into your budget?
First, eat less meat. Meat is expensive. Organically raised meat is off-the-charts expensive. Try observing a Meatless Monday for a few weeks; you may be surprised how much money you actually save by simply cutting out meat one day a week.
Buy in bulk. Many organic grocery stores or regular local grocery stores have an area where you can buy bulk dry goods. My local store even has a place where you can grind your own peanut butter and fill your own honey jars! Buy in bulk and make sure you can preserve your purchases for future use.
Eat seasonally. Out-of-season fruits and vegetables have to travel from areas of the country or world with different growing seasons, so they are going to be more expensive (and less sustainable because of their use of fuel). Find a seasonal produce calendar for your region and buy only produce that is in season. Buying local will be mostly “seasonal.” Keep that in mind and support your local gardeners!
Make room in your budget to purchase organic produce on the “Dirty Dozen” list. Remember that list?
- Sweet Bell Peppers
Eating healthy means being careful not to ingest harmful chemicals like pesticides. Buying organic produce from the Dirty Dozen list—while slightly more expensive up front—will save you money in doctors’ visits and pharmaceuticals over time.
You’ll be healthier, and your bank account will thank you for it.
Cheap, Healthy Meals From the Grocery Store
If you’re working with a particularly tight budget, you may decide to purchase some conventionally grown produce from your local grocery story. If that is the case, purchase less expensive, non-organic produce from the “Clean Fifteen” list.
- Sweet Corn
- Sweet Peas
But even produce on the Clean Fifteen list can be coated with some pesticides, so make sure you wash all produce you purchase from the grocery store.
Find or make your own produce wash that will remove as many potential pesticides and other toxins from the list as possible.
For produce with skin, soak for one hour in plain white vinegar. Then scrub gently and rinse.
For leafy greens, add two tablespoons of sea salt to two cups of water. Also add a little lemon juice. Spray the cleaning solution on the greens, then soak in a diluted vinegar solution for fifteen minutes. Rinse in cold water to plump them up (they’ll probably wilt a little bit in the cleaning process) and then dry them completely using a salad spinner before storing.
I like to add a few drops of lemon essential oil to the vinegar solution when I’m cleaning produce. The extra cleaning power helps me feel safe eating non-organic produce. Also, therapeutic-grade lemon essential oil is one of the least expensive essential oils, so it is a win for both your health and your budget!
Eating cheap, healthy meals from the grocery store doesn’t mean eating unsustainably. Many grocery stores purchase local produce. If the products aren’t clearly marked, ask the management what is locally grown. If you can’t afford organic, you may at least be able to afford local and then clean the produce at home.
Another way to eat sustainably from the grocery store is to cut down on your food waste. Set up your apartment homestead compost unit and dispose of your food scraps there. Then, use that compost in your patio or indoor garden.
Remember also to be conscious of your trash production. When you purchase produce from the grocery store or buy in bulk in the organic sections, make sure you have your reusable bags and avoid plastic and cardboard containers as much as possible.
Healthy, Budget-Friendly, and Sustainable Food Prep
One way you can be sure you’re saving money, eating healthy, and tracking exactly where every part of your meal is coming from is to cook meals at home.
My favorite recipes are the simple ones: roasting vegetables in the oven on a sheet pan, freezing fresh frozen fruit and making smoothies, or baking a whole chicken and using it for chicken quesadillas, chicken salad, and chicken soup throughout the week.
If you keep it simple, you’ll be more likely to stick to your health-food plan, your budget, and your commitment to sustainability.
Meal Plan to Waste Not
If you don’t have one yet, create a weekly meal plan. Consider seasonal produce, evaluate what food your garden is producing now or what you have left of your garden preserves, and check ads for anything you have to purchase from local vendors or from the grocery store.
Make sure your meal plan doesn’t stretch your budget. Cheap, healthy meals are easiest to come by when you prepare them yourself at home, but if you’re still strapped, consider these tips for creating a budget-friendly, healthy, and sustainable meal plan:
- Eat less meat. Refer to my post on conserving fuel in your apartment homestead for more reasons to go meatless.
- Eat less dairy. Animal products are expensive to produce—especially organically.
- Substitute half of your meat each week with vegetable proteins like beans and lentils.
- Buy in bulk when you can and preserve the products for future use. (For example, buy a whole chicken, bake it, and shred it. Store serving sizes of it in individual—reusable—containers and freeze whatever you don’t use that week for future meals.)
- Double your recipes and freeze your leftovers for an easy go-to meal when you’re strapped for time or lack the motivation to cook a fresh meal. It’s easy to cave and go to a restaurant when you’re feeling unmotivated to cook, and that lack of motivation will cost you money and sustainability.
- Make sure you preserve the food you buy so that it lasts as long as it possibly can. Use raw vegetables and fruit early in the week so they don’t go bad, or freeze what you won’t use right away. Research ways to keep produce, nuts, dairy, etc., fresher longer and implement those practices in your kitchen.
“Healthy,” “Sustainable,” and “Budget-Friendly” are three terms that can easily go together with a little bit of planning and a commitment to the process.
In the next post in the Apartment Homesteader series, we’ll talk about ways to set up your apartment compost system so your food scraps can help feed your garden and help you produce more of your own food in your apartment homestead. Stay tuned!
The post Cheap, Healthy Meals: How to Eat Sustainably on a Budget appeared first on The Grow Network.
I spent the morning in Albuquerque, New Mexico at the Indian Pueblo Cultural Center’s Resilience Garden learning about the history of Pueblo Farming Methods. There are 19 Pueblos of New Mexico represented at the center.
The Resilience Garden tells the story of pre-contact foods and traditional farming methods all the way to modern plants and gardening methods for urban communities.
Watch the Interview (15:49 minutes):
The Zuni Pueblo is highly represented in the Resilience Garden because of its unique irrigation method, called a waffle garden. It is a brilliant technique to harvest and conserve water and is several thousand years old.
Zuni Pueblo Waffle Garden
Without a permanent water source, you can’t water a large area of crops. The waffle garden acts like a puddle. You hand-carry water to the beds and make sure the water stays concentrated where you put it.
The walls of the waffle bed are hand formed to catch any rainfall and focus that precious water around seeds and the roots of plants. It keeps the soil damp during the weeks of the dry season.
Water is a vital, life-giving element, especially in this desert climate. Pueblo cultures honor water through sustainable practices, as well as seasonal dances praying for generous rains, healthy plants, and a bountiful harvest.
Acoma and Laguna Flood Garden
Seasonal rains were crucial in Pueblo agriculture. Many of the Pueblos are located near plateaus. When the seasonal rains come, the rain runs off of the plateaus and into the flood gardens.
A wall around the flood garden holds the water in a particular area to water their crops. There were often multiple flooding areas, so if one area filled up with water, a wall would be removed so the water flowed into the next area and so on.
Pueblo crops planted in these types of gardens
The waffle and flood gardens were planted with melons and squash. The heavy amount of water would undermine a corn plant’s root system causing it to fall over.
The Pueblos are scattered throughout the state of New Mexico with a wide-variety of climates, from mountains to desert and plateaus to scrub. However, the Pueblo People concentrate their gardening around the Three Sisters (Corn, Beans, and Squash).
Community food production
Most of the crops grow in communal plots. Land was not owned, making it easy to move your garden each year. You weren’t planting in the same place (preventing pest and disease issues, and giving the land time to rest). By the time you got back to your original growing space, nature had time to rebuild healthy soil.
Want to know more about community food production? Click here to watch I Don’t Want to Grow All My Own Food.
Prior to European Contact
Prior to contact with Europeans, there were many berries and different types of shrubs that were wild harvested.
Other pre-contact plants:
- Wild Spinach
- Wild Celery
- Tea (a tall grass)
- Wild plums
- Wild mushrooms
Traditional herbs and many plants were not cultivated but harvested where they grew naturally.
Learning through history
Lessons were learned throughout history in places like Mesa Verde and Bandolier. These sites were built into cliffs with little or no space for agriculture to support such a larger community.
Corn is one of the oldest plants, which came from Mexico. The Pueblos have had corn for many thousands of years.
It is unknown when or how Beans and Squash came into Pueblo agriculture. There isn’t an exact story of where these plants came from.
The stories that have been handed down through the history of Pueblo culture speak to why they garden as they do and the way plants are cultivated or not.
When the Spanish came to the New Mexico, the pueblos were thriving. They had seven years-worth of food stored. The stored food kept the Spanish from conquering the Pueblos. It was the generosity of the Pueblo people that helped the Spanish survive in this harsh environment.
The Spanish, in turn, brought sheep, horses, chickens, and even the fruit trees that are grown today.
There are still families at the Pueblos who grow in the traditional methods and incorporate modern plants. Even the younger generations are becoming interested in the agricultural traditions once again.
Pueblos have many ceremonies throughout the year. The dances and songs vary from Pueblo to Pueblo. The reason many dances are not open to the public is because they are sacred. The dance and song are prayers to the soil, the plants, the pollinators, and gratitude for the harvest.
The season starts in the spring with ceremonies for preparing the soil and starting seeds. The ceremonies also bless the land with songs and dances.
Then throughout the summer, there are many dances that bless the field and crops, bring in the pollinators like the butterflies, and for a good harvest.
All of the dances, songs, preparations, plantings, and seasons lend themselves to the story of living life close to nature and gardening in a sustainable way.
Your Resilient Garden
At the Resilience Garden, they’re inspiring modern gardeners. Their methods are thousands of years of trial and error.
If you got out in your garden for the first time today, you would still come up with these methods on your own. Learning some of the best methods right away and adapting them to where you live will only help you create an abundant harvest.
The Resilience garden shows what gardeners have learned over the years:
- Preparing the soil is the foundation to sustainable gardening
- Planting the right plant in the right place
- Harvesting with gratitude
- Sharing knowledge with others
Resilience is a common theme for the Pueblos throughout history. They have survived contact with many nations and still remain humble, loving, and incredibly generous. The Pueblo agricultural methods and seeds are still alive after thousands of years. That’s pretty amazing!
The name of the garden is powerful and inspiring for the Indigenous people of the area, and anyone who comes to this space. There is even a Seed Bank, where the Pueblo people drop off seeds that have been in their family for many generations. That’s better than money!
If you’re in Albuquerque, please stop by and learn more about Pueblo Culture and the Resilience Garden. Click here for more information.
Historic Images: Library of Congress
Dance footage courtesy of the Indian Pueblo Cultural Center
Primitive Fire Lighting-Flint & Steel & Fire Bow.
Title: Primitive Fire Lighting
Description: “Primitive Fire Lighting”, is a hands on guide to how to make fire with flint and steel and fire bow. This includes some history, a variety of methods, tinder plants identification, and tinder production, tips on fire place construction and use, how to prepare and lay a fire, wet weather fire lighting and magnifying glass fire lighting. The skills and methods in this book will be of interest to a wider range of readers including survivalists, historical re-enactors, bush-walkers and campers, historical–trekkers and even historical novel writers. Although the plant identifications list is mainly Australian it also has some information for England, Europe and America.
Publisher: Keith H. Burgess
Copyright Year: © 2010
Table of Contents
FLINT AND STEEL FIRE LIGHTING. 8
PLANT FIBRE TINDERS: 11
TINDER PREPARATION. 15
Tinder preparation-charring: 15
OTHER FLINT and STEEL FIRE LIGHTING METHODS: 16
Emergency methods: 17
A WORD ABOUT BLACK POWDER: 17
THE CAMPFIRE FIREPLACE: 18
READING GLASS/MAGNIFYING GLASS FIRE LIGHTING 20
WET WEATHER FIRE LIGHTING. 21
A FINAL WORD OF CAUTION. 23
FIRE-BOW FIRE LIGHTING. 24
FIRE-BOW FIRE LIGHTING. 25
A Brief Overview. 25
The Parts of the Fire-bow. 26
The Bow. 26
The Drill Piece. 27
The Fireboard. 29
The Tinder-board. 30
The Bearing Block. 31
The Bowstring. 32
Making Fire. 32
Making Cordage. 37
The Step for making Cordage. 38
Fire steel suppliers. 45
About the author. 45
5.83″ x 8.26″, saddle-stitch binding, white interior paper (60# weight), black and white interior ink, white exterior paper (100# weight), full-colour exterior ink.
Cost: Book $11.00 US. Plus P&P. Download $7.00 US
Sustainable Gardening Systems James Walton “I Am Liberty” Audio in player below! Is there anything like eating out of your backyard? I don’t know about you but when I get the change to look out back and see beds of kale, chard, beets and spinach growing tall I am so satisfied. Just having access to … Continue reading Sustainable Gardening Systems!
20 Tiny House Plans You Can DIY Tiny house living basically means living minimally in a small home with a size of under 500 square feet. If you’ve never heard of this concept before, you might think that it’s weird because isn’t it better to live in a modern, big house like those celebrities’ homes you …
Sustainable Practical Medicine! Sam Coffman “The Herbal Medic” Most preppers spend some time thinking about medicine after a social collapse, and stocking up on pharmaceutical supplies, as they should. Food, water and medicine are the first three resources that are fought over after every disaster, large or small. However, pharmaceutical supplies are limited and also … Continue reading Sustainable Practical Medicine!
Definition of Paleolithic. Of or relating to the earliest period of the Stone Age characterized by rough or chipped stone implements. Merriam Webster Dictionary.
Living IN the Land Sure, we’ve all heard of living off the land, but how would you like to live IN the land? A few architects have made it possible, and the homes they have designed are nothing short of spectacular. This new school of design has gone beyond traditional structure-focused architecture and instead, creates …
Our Group’s Official Forum: http://eighteenthcenturylivinghistory.freeforums.org/
You will also find links to other groups in other areas & countries on our forum.
Because I was not satisfied with present survival forums I attempted to start one myself. This failed miserably. Simply put not enough people were really interested in the forum, even though I bent over backwards to make it interesting & supplied plenty of choices on subjects. It was primarily a Primitive Survival forum, although modern equipment was not left out. Even so I think that most survival preppers & survivalists are not really serious about survival, they like the idea, but are not prepared to go the extra distance. Camping & playing at survival is fun, but this will not get you through a serious shtf situation.
If you can’t think of anything more important to carry than modern battery operated equipment & multi-tools along with a ferocerium rod for fire lighting, then in a long term wilderness survival/living situation you are going to be in a lot of trouble. How long do you think this modern equipment will last? What will you do when your hiking boots come apart at the seems? What you need is equipment & methods that are sustainable & to a point renewable, & you need to have skills.
Modern medical supplies & equipment are a priority, no argument there. Modern firearms if they are only used for defence & you can afford to carry them without compromising your ability to hunt are also fine. But if you are only going to carry a modern firearm for hunting & defence, then you will not only need to carry a lot of ammunition, but you will also be putting all your eggs in one basket!!!
If you are serious about survival, if you think there is a possibility that a TEOTWAWKI situation may arise in Australia, then I suggest you check out our forum “The Survival Connection” on our group’s 18th century Living History forum at: http://eighteenthcenturylivinghistory.freeforums.org/ We have some good people on this forum, knowledgeable people from all over with whom you can share your knowledge & learn from.
It is cool in our modern-day society to be “green.” Who doesn’t like to pat themselves on the back for embracing the cutting-edge ideas of local foods and frugal living? I sure do. But is the concept of being green really as avant-garde as we like to think it is?
The answer is probably not. Our great-grandparents supported many of the same sustainable principles we do today, and may have even done them better back then than we do now. Their practices in food, household goods, clothing, homes and landscapes all offered fine examples of sustainability – which they perhaps would have called common sense. They also saved money along the way.
1. Food. Some of the food choices our great-grandparents made that society calls green include:
- They cooked from scratch. Breads, cakes, meatballs, stews and confections were made from whole foods bought in bulk, in contrast to today’s mixes and pre-made convenience foods which include lots of packaging.
- They ate foods that were local and in season. Instead of Granny Smith apples being shipped from Argentina and fresh summer squash in January, they relied primarily on what was available from nearby. They had fresh fare in season, and stored or preserved food the rest of the year.
- They grew much of their own ingredients. Vegetables, fruit, dairy, eggs and meat were often raised right in their backyards. It does not get much greener than stepping out the back door to harvest fresh vegetables and eggs for a homemade meal.
- Organic food was the norm. Instead of going out of their way to buy groceries that were free of chemical pesticides, herbicides, and non-food additives, they lived in a world where it was safe to assume most foods did not contain those things.
2. Household goods. Our ancestors chose well when it came to everyday use items in their lives. Some of their more notable sustainable practices were:
- There were not a lot of single-use or disposable goods in those days. Coffee singles, individual yogurt containers, blister-packed lunches, and Styrofoam cups of microwave soups were not on the market. Instead, our great-grandparents had more practical and reusable options.
- They homemade a lot of items, from tools to toys to accessories.
- What belongings they could not make themselves, they often repaired and modified as needed. Their go-to option was making the most of what they already had. Buying new was the last resort.
- Items were repurposed as much as possible. String was saved for reuse. Purchases and gifts were carefully unwrapped so that the paper could be used again. Containers were washed out and upcycled.
- They just plain needed less goods. Great-grandma and great-grandpa did not own smart phones, video games, electric fingernail buffers or paper shredders. They spent much of their time doing the work required to provide for their needs. What spare time they had was devoted more to simple pleasures and less to being entertained.
3. Clothing. Except for those belonging to the wealthiest people, wardrobes were modest. Clothing was kept until it wore out. Sweaters were sometimes pulled apart and re-knit into a new garment. Children changed into play clothes and shoes when they got home, in order to make their more valuable garments designated for school and church last longer.
New clothing was often purchased strictly for church and special occasions. When good clothing began to show wear, it was reassigned to everyday use. When it became tattered and torn and needed patching, it would be demoted again to farm and outdoor wear. When clothing items were no longer wearable at all, they would continue to serve as rags for cleaning.
4. Homes. People in our great-grandparents’ day observed “green living” in their homes by using less energy and more renewable materials and fuels. Some of the ways they did so are as follows:
- They used natural cycles to regulate heat and cold in their homes. During summer months, they opened windows in the evening to allow the cool air in, and kept blinds and draperies closed to the sun during the day.
- They adjusted themselves to the weather instead of the other way around. People wore sweaters in the winter and took care to stay cool in summer.
- They planned their cooking so as to use the stove minimally. Rather than heat the oven for bread in the morning, cookies at midday, and a roast in the evening, it made more sense to bake items back-to-back for maximum efficiency.
- They used the coolest water possible when washing clothes, and hung the wash outside to dry.
- They were diligent about using energy only when necessary. Leaving lights on during the day or in an empty room was a no-no.
- Homes were of sensible size. McMansions with over 4,000 square feet and four bathrooms were unheard of.
5. Landscapes. Like the homes themselves, yards were moderate in size and purpose. Just think about some of our lawns today. We add fertilizer to make the grass grow, herbicides to kill off the dandelions, and pesticides to eliminate the insects. Then the kids and pets need to avoid being on the grass because of all the toxic additives, so the only person who has any contact with the four-acre lawn is the dad mowing it on a lawn tractor while his kids are inside playing video games. Our great-grandparents did it differently.
I plan to continue doing my best to live “green,” and hope you do as well. But in doing so, let us all remember to thank our ancestors who paved the way by practicing common-sense strategies in their generation.
What would you add to our list? Share your thoughts in the section below:
Infant Homestead! James Walton “I Am Liberty” When I bought my house it had a regular grass lawn and a nice size yard. We had land to explore behind the house and at the time I had no doubt what to do with it. I was thinking tree houses, jungle gyms, pool? Then a hurricane … Continue reading Infant Homestead!
A beautiful and abundant tree known as one of the sacred trees of the Druids, Celts and Herbalists for thousands of years! Hawthorne Other common names- Mayblossom, Quick, Thorn, Whitethorn. Haw, Hazels, Gazels, Halves, Hagthorn, Ladies’ Meat and Bread and Cheese Tree. Latin- Crataegus spp. Parts used- Leaf, Flowers and Berries Constituents- Flavanoids, anti-oxidants, crateagolic acid, […]
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1. Passion flower is a beautiful vine that has mild sedative properties and can help calm the mind. All parts of all the plant except the root are used for the mind relaxing qualities. Usually brewed as a tea, taken as a tincture or in capsules. 2. Lotus Flowers are a beautiful way to increase […]