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Eating is one the many fundamental actions, for life, that everyone shares. What people eat is what drastically differentiates us from other cultures and the very thing that brings us together with like-minded foodies. We are living in a time where a lot of attention is being focused on food, whether it is the amount we are eating, the quality, how miles it has traveled and of course whether it has been genetically altered. Whatever your interest in food may be, we are living in an exhilarating time in the history of food.
Despite that 1 in 3 Americans is obese and most food found in our supermarkets, if it is not organic, is genetically modified, there is a food revolution happening in the midst of all of this.
As we know, we began as hunters and gatherers. Eating and cooking solely what we could hunt and harvest. Through time, technology and the advancements of the industrial revolution things changed dramatically. We began canning, preserving and freezing.
Today, most Americans take very little regard in what they eat, how it is processed, what is in it and most of all, how much of it they eat. The irony is how much of our eating habits have changed drastically in a mere 100 years. From our food supply, quantity and nutritional content, to the amount of imported goods we consume. Perhaps a simple way of addressing this is we went from viewing food as a sacred commodity to a simplified convenience.
While most of America has accepted that we moved from an agricultural society to industrialized agriculture and embracing that fact that most of our food travels 1500 miles – there is a huge subculture that has sprouted up globally. This movement touts local, seasonal and organic – backyards are being converted into food forests and front lawns are being torn up to make way for urban gardens!
The movement has taken root in all of America's largest cities, while infiltrating small towns and growing communities. It is taking shape in the form of expanding farmers markets, community gardens, edible school yards and even homesteading. There are several large installations of some of these applications found in places like NY MOMA's infamous indie art museum known as PS1. Annually there is a competition of young architects at the opportunity to build an oasis during their summer installation. Winners, several years ago, built an urban farm, producing food and raising chickens, right in the middle of Queens!
In the San Francisco Civic Center – the entire front lawn has been replaced with a garden, in time for the Slow Food festival – and the harvest will coincide with festivities all through Labor Day in 2009.
In downtown Los Angeles, there is an annual Public Fruit Jam in Echo Park – where an art gallery was opened to the public to bring local fruit to make jars of fresh jam. I attended a few years ago and I brought in green sour apples from my backyard, coupled with figs, lemons and mint to create this outrageous homemade jam!
So what are the advantages to eating local and seasonal?
With local food there are much lower energy costs and the nutritional value of your food is much higher, since the crop was not harvested early. Most of all, you are supporting your local farmers, your community and a really incredible movement that is taking shape and coming soon to your community!
Swapping recipes, seeds and gardening tips are no longer a thing of the past, but rather a really hip and obvious thing to be doing, now!
Don't have a yard? Fret not … food in pots grows incredible varieties! Don't have time or the patience to grow your own? There are Community Supported Agriculture known as CSA's – where you can have a box of beautiful organic fruits and veggies grown in a local farm delivered to your door weekly! Check out Local Harvest to see where your local CSA is.
There is that classic adage that you are what you eat. The reality is that our habits around food have lost their value – and now more than ever, is a critical time to begin asking the right questions and being aware of what you are consuming and most of all, knowing where your food comes from.
We are finding ourselves relying on our community as well as our neighbors. In essence we are adopting the ways of our ancestors. The need to continue to push the envelope all while looking back and taking in the strides taken by our predecessors!
So you got your seeds in the mail, you're so excited … but not quite sure where to start? Still pondering what seeds to buy?Wondering what the difference between hybrid and heirlooms?Well first think of the space you are working with and plan accordingly. Since you are ready to plant, hopefully your soil has been amended properly with organic matter or you are starting your garden with an organic soil mix (we would recommend anything that is OMRI certified). Remember, healthy soil = healthy plants, everything begins in the soil. If you have not had your soil tested and are not sure what may be in your soil, we recommend raised beds and/or containers. More info on container gardens coming soon, so stay tuned to my next post Following the Sun – Container Gardening 101.
Some of your varieties will grow horizontally, think squash, while others grow vertically, think peas. Taking this into consideration is key to a successful garden. I would recommend finding an unused journal or notebook that you can designate as your garden journal. This is key to help you remember where you planted things in past seasons. To keep your soil healthy it is important to rotate your crops, if you are planting heavy feeders. Rotating can also prevent diseases from being transferred from one plant to another. Our seed packets are a wealth of information and will inform you if varieties are heavy feeders or not.
Now its time to plant! If you are direct seeding, planting in the soil, you will want to make sure there is ample space between everything (each variety needs an allotted amount of space). Don't be too paranoid and use a ruler in the garden; gardening is more organic than that, no pun intended. If you over-seed, you can eat your mistakes, but crowding your vegetables can also compromise their nutrient intake and can ultimately stunt your crops. There is a fine balance so just have fun! There are some seeds that can be broadcasted, instead of being planted individually. As those seedlings start coming up and growing their first "seed leaves," start to rogue (pluck out) the weaker ones. As the leaves of the seedlings begin to start touching, rogue those out as well, over-crowding is a disadvantage when the roots and the growth of the plant become compromised.
Make sure that you have followed the directions on each seed packet, about how deep each variety should be planted. Each seed packet is choke-full of great info that will help guide you to yielding a great harvest!
After all your seeds are tucked away in the earth, remember to sprinkle them generously with water. This is what will awaken your seeds, this is where magic happens! The soil must continue to stay moist for germination to occur, this means watering every day. Should the soil dry up, you may risk having lost those seeds. Remember you are nurturing this tiny seedling to emerge into the world, it needs your love and care … and even your song, so don't be shy! If you are starting some of your seeds indoors, don't forget to harden-off your seeds before planting them in the soil or moving them outside, that means exposing your seedlings to colder air little by little. Some folks use a cold frame, which is also great solution.
Continue to nurture your plants until the completion of your harvest. Plan accordingly if you plan on saving your seeds. You may want to grow extra plants, so you can enjoy some of the harvest and save the seeds. Use your Basic Seed Saving book that we provided for you for the best information on how to properly save your seeds.
Storing your Seeds
Remember seeds, are living embryos, they should not be left in a hot place, ie: your car or a hot garage. As long as the seeds are being stored in a cool and dry place, they will be fine. We recommend keeping them stored in the Mylar envelop the come in.
Try to keep them out of direct sun and moisture when you are in the garden planting. If you choose to store them in the refrigerator, they can last from 4 – 10 years (depending on each seed's viability).
If you do choose to use the fridge as your seed storage facility, make sure that the zip lock part of the envelope is sealed. When you do use the seeds, just let the Mylar bag sit out at room temperature until for a couple of hours, to let the seeds get to room temperature, to avoid moisture condensation forming in the seeds inside.
Organic, Rare and Heirloom Seed Collections
The Living Seed Company is an heirloom seed company dedicated to supporting families, friends and communities growing healthy food and saving their seeds.
To take some of the guess-work out of gardening we have developed collections of organic heirloom vegetable and herb seeds, suited to your region and growing needs.
All of our seeds are open pollinated, non-GMO, untreated, organic or grown on small natural farms and were selected for their versatility in the culinary arts.
The Founders Collection Our original widely adapted collection suited for most climates
Northern Collection Our long season collection, suited for shorter climates
Southern Collection Our short season collection is suited for longer climates
Urban /Small Space Collection This mini collection is perfectly suited for Urban settings or small gardens and even container gardens
Salsa Collection Our salsa collection is suited for all the fresh salsa lovers out there!
Seed saving and seed knowledge became an integral and sacred part of ancient and modern civilizations. A ritual that was naturally passed on from generation to generation, from neighbor to neighbor. Seeds became such an innate and valued part of civilization that they were used as a form of currency throughout the world. Seeds were considered a fundamental part of every day life.
For 12,000 thousands years, our ancestors labored over cultivating wild varieties, to arrive at varieties with the perfect texture, taste, vigor and resistance, all while adapting them to their location and climate. This genetic diversity was characterized by countries, regions and towns – which with its own characteristic and flavor. There was a time when we marveled at the rich distinction between communities and cultures for their seed stock & food varieties.
Many culinary distinctions are still seen throughout our country and throughout the world. It is these flavors and these foods that give a place its heritage, its culture and a palpable expression of a place. It is the biodiversity of a region reflected in form that we can savor.
Up until very recent history, we had approximately 7, 000 different species of plants, raised as food crops. Even in North America alone, Native Americans used an astounding 3,000 – 5,000 food plants. Since 1903, we have lost 96% of the commercial vegetable varieties, a loss that is being experienced throughout the world at every dinner table. This change in recent history has brought about a homogenization of our global diet, creating a one size fits all model that is suppressing cultures throughout the globe. Today 15 plant and 8 animal species are now relied upon for about 90% of all human food.
Disease or climate change can decimate one of the handful of plants and animals we've come to depend on to feed our growing planet, we might desperately need one of those varieties we've let go extinct.
Seeds are the storehouse for the history and evolution of man-kind. Seeds are the first and last link to the food chain. It is in the seed that life resides. Seeds are a miracle that can self-replicate hundred of times, each time becoming stronger, more resilient and adapted to a local region. Seeds are the natural expression of life – abundant and free and they are the ultimate expression of the development of humanity and civilization. Seeds were carried over borders, on horses and boats, sown in seams or stashed in pockets. Plants and seeds have used animals and humans for the advancement of their own specie and the dissemination of its own genes.
Throughout history, humans have been selecting the strongest, diverse, best tasting and most desirable plants and saving their seeds for propagation for future generations. The genetic pool evolved with the careful selecting and saving of seeds, thus began the relationship between farmers and the magic of the seed. Farmers realized, that by saving seeds from the most vigorous plants, they would be conserving and selecting the genetic diversity of the strongest plants, naturally passing that DNA to their offspring, resulting in stronger yields and tastier crops.
Over time, farmers began to breed and propagate varieties that were specific to their heritage and region, writing their history through food and sharing it with their seeds. These seeds began to adapt to their particular regions, soils, weather and even to the farmers themselves. The brilliance of the seed is demonstrated in the act of precise adaptability to its environs while building a genetic bank that is unique and site specific. Year after year, the vigor of these plants continues to strengthen, creating prized seeds that begin to tell a story of themselves.
Each seed variety carries a story, a story of dedication, love and care. These stories are usually associated with the seeds and passed on, for generations where they begin to be referred to as heirloom seeds – seeds with a lineage, seeds with a story.
Saved seeds were traded among neighbors and communities, thus preserving genetic and biodiversity of a region. But as elders passed away, these heirloom varieties were being lost or forgotten. There has been an erosion in the diversity of the foods we eat and in the tradition of specialty varieties has been declining while heirloom crops are getting lost in a mire of corporate hybrids. Thousands of native and heirloom varieties have disappeared and continue to do so. We must celebrate the cultural significance of endangered plant species and preserve them.
We have seen Indigenous displacement and the need to retain seeds as the cultural value and as the mandala of a culture. Honoring a time-old tradition that involves self sustenance and food and seed sovereignty. It is said that the best hope for securing food's future may depend on our ability to preserve the locally cultivated foods of the past.
|By Robin Carpenter
Originally in print for Edible Marin and Wine Country Magazine
These are the original monies of the earth, In which invested as spark in fire, They will produce a green wealth toppling tall…
—Opening lines from the poem "A Cabinet of Seeds Displayed" by Howard Nemerov
"Our seed supply is of much greater importance than Wall Street or the irresponsible behavior of those running the banking industry and this country. Forget money. We must save our seed supply!"
—Eric Herm, Son of a Farmer, Child of the Earth (Dreamriver Press, 2010)
Harsh realities face us regarding our food sources and genetically modified organisms (GMOs), as I've covered in Parts I and II of this series. One of these is that 10 companies control over two-thirds of global seed sales. Just three—Monsanto, DuPont and Syngenta—own a combined total of close to 50% and they're continuing to buy up smaller seed companies at a rapid pace. Additionally, not only are companies like these patenting the genes they discover and the organisms they create, they're also seeking ownership over indigenous and heritage seeds. This creates a corporate and governmental elite that could result in genetic and food supply control over our entire planet.
In the face of grim predictions and seemingly irreversible mistakes on the part of science, government and corporate interests, a tiny talisman uplifts me. A repurposed pimento jar with a spoonful of mustard seeds from my grandmother. Mammaw's handwriting is slowly fading from the taped piece of paper on the jar stating, "Mustard seeds/Robin." Handed to me as I was leaving the Gulf Coast for my new home in California I asked, "For faith?" Mammaw smiled and said, "For remembering."
Those miniscule round seeds are a reminder of her stories and lessons shared as we gardened side by side. Living in a deeply Christian area that often confused me, my religious questions to Mammaw were invariably answered with, "God is in the plants, the soil, the seed, the water and in the air we breathe…" followed by a story. I preferred climbing trees and fishing to gardening, but Mammaw's stories kept me wrist-deep in soil enough to understand that, if God had a covenant with us, it was through seeds.
My favorite story was of how okra came to America. A young West African boy was the apprentice to the village shaman. Sleeping in the shaman's hut, he was awakened on a moonless night by the sound of slave traders raiding his village.
Knowing they would soon seize him, he grabbed fresh pods of okra, split them open and rubbed the slime and seeds deep into his scalp. He knew the cherished plant's seeds would be safely hidden in his hair and if he survived he would have saved a treasure for his people.
For at least 10,000 years, humans have practiced saving and passing seeds from generation to generation. Seeds and the knowledge of seeds were crucial to the survival of ancient cultures and they remain so today. Seeds were once widely used as a form of currency throughout the world. In our time, this gift to humanity is being claimed as corporate property. And yet, there are many passionate activists, farmers, plant breeders and citizen gardeners working to preserve and reclaim our heritage. There are also scientists and plant breeders working to find ways to protect many of our crops from GMO contamination. We must have faith, perhaps only the size of a mustard seed, and remember that nature will be on the side of those who honor her power and our sacred covenants.
Locally, two people keeping the faith and spreading the good word are Matt Hoffman and Astrid Lindo, owners of The Living Seed Company. Their combined story began when Matt Hoffman, former co-creator with Dr. Jane Goodall of the Giant Peace Dove puppet movement, stepped outside of his Minnesota bakery one winter morning. He saw a woman emerge from a dense snow flurry and realized it was environmental activist Julia Butterfly Hill. Hill was speaking in town that evening and in their brief conversation she suggested that Matt come to California to visit some fellow giant puppeteers living at Solstice Grove in Nicasio. Not long after Matt's arrival at Solstice Grove, Astrid, a certified Green Building designer from Southern California, also arrived to study and deepen her connection to nature. Love blossomed and marriage plans quickly followed.
Discussing their future, they agreed to start a seed company that would promote the power of people growing food together and learning to save and share their own seeds. As a first step, Matt attended "seed school" in Arizona with Bill McDorman, author of Basic Seed Saving (Higher Ground, 1994). Bill graciously helped Matt and Astrid start The Living Seed Company. The company provides seed collections that are non-GMO, heirloom, highly productive and intended to create a diversified garden to meet the food needs of a family. Their services include instructions on saving your seeds after your first growing season.
Matt and Astrid are frequently asked to define the designations of "heirloom" and "hybrid." "Heirloom" traditionally means the seed variety was bred using a single type of plant chosen for its desirable traits and the seeds were then passed down from generation to generation. A "hybrid" is created when compatible, but different, types of plants are crossbred to create progeny with the desirable characteristics of both of the "parents." If you save the seeds of the "offspring" of a hybrid, the plant those seeds produce might be one with only the characteristics of one of the "grandparent" plants and not necessarily the hybrid "parent." Some heirloom plants may have begun as hybrids, but over many generations they were repeatedly selected and grown and their seeds have eventually been stabilized.
Astrid Lindo and Matt Hoffman
Photo: Sarabek Images
Another local keeper of the faith, Margie McDonald of Wild Blue Farms in Tomales, produces some of the most stunning and delicious heirloom winter squash in our area. They make love to your eyes with unique textures, colors, curves and endearing warts. The Galeux d'Eysines squash is an elegant French heirloom with beautiful salmon-colored skin "blemished" with sugary warts vaguely resembling peanuts. The orange flesh is velvety smooth and beautiful in pies, soups or baked and drizzled with olive oil. Margie's Marina di Chioggia is blue-green and bumpy with a very enticing turban bottom. The sweet dry flesh is magical for using to make gnocchi instead of potatoes. All squash originated in South America, but this beauty was perfected in a small seaside village on Italy's Adriatic coast close to Venice and is also known as the "sea pumpkin."
Photo: Robin Carpenter
As her plants begin to bloom, Margie rises with the sun and ventures into the cool coastal mornings near Tomales Bay to gently hand-pollinate the blossoms from boy flower to girl flower. She then tapes them shut to avoid her Marina and her Galeux engaging in an illicit pollination. She said that she feels connected to the generations of women who have passed down the seeds of these squash and knows that she is now saving the past for the future.
On a larger scale, an inspirational gathering of seedsmen and women happened this fall at the Sonoma County Fairgrounds when over 10,000 people attended the first National Heirloom Exposition. Organized by Baker Creek Seed and the Petaluma Seed Bank, the Exposition was a "World's Fair" of heirloom foods and speakers included heroes of the organic and non-GMO food movements including Vandana Shiva and Alice Waters. Home gardeners and farmers alike displayed over 3,000 varieties of heirlooms from all over the country. At the close of the gathering, these faithful returned to their communities with new seeds, stories and inspiration, further spreading the good word.
Can heirlooms and seed saving be the salvation of promiscuous pollinators like corn and stop their contamination by GMOs? Well, maybe… I recently discovered work being done on an "organic ready" corn (mocking the Roundup Ready corn produced by Monsanto) by Frank Kutka, a plant breeder and coordinator of the Sustainable Ag Research and Education program at North Dakota State University. Using his own backyard as a test lab, Frank is doing research on a naturally occurring trait in corn—gametophytic incompatibility (GA1S)—that causes the corn to reject and block incoming foreign pollen and can, thus, prevent it from being contaminated by the pollen from GMO corn (which is freely airborne in fields). His work is not funded through the university and was on his own dime until he recently received an $11,500 grant from the Organic Farming Research Foundation. GA1S is not a new discovery. According to Kutka, "The trait has been known and used for decades. It was first used in corn bred to produce kernels good for popcorn in the 1950s to prevent cross-pollination." There are currently three known pollen-blocking traits—GA1S, GA2S and Teosinte Crossing Barrier (TCB).
But, are these the natural solution we have been searching for? Well, not so fast—there are patents issued on both the GA1S and TCB traits. The Wisconsin Alumni Research Foundation owns a patent on TCB and Tom Hogemeyer, a corn breeder at Hogemeyer Hybrids, patented the GA1S trait in 2005. Kutka along with other "open source" corn breeders such as Margaret Smith at Cornell University are opposed to the patenting of these traits. They argue these traits have been used openly for decades. Others in the non-GMO hybrid business told me they feel Hogemeyer patented the GA1S trait to prevent Monsanto from doing so. They report that he's "flexible" and willing to work with non-GMO breeders. A breeder called Blue River Hybrids has already licensed PuraMaize/GA1S from Hogemeyer Hybrids and is releasing three corn hybrids for the 2012 growing season. SK Food International also licensed the GA1S trait from Hogemeyer and is releasing an organic Red Crimson Corn variety for 2012 and claims their test fields experienced no crosspollination. Whether publicly available for seed saving or patented for hybrids, having organic corn that is resistant to cross-pollination from GMO corn is a huge step.
Seed Saving isn't just a mitigation against the onslaught of GMOs. It's also key to surviving climate change. In a secluded spot off Horseshoe Hill Road in Bolinas, Peter Martinelli's Fresh Run Farm produces collards, kale, arugula, squash and other crops that are stronger, healthier and smarter than your average vegetable. Seed saving from year to year creates plants uniquely suited to his farm's locale. With respect to arming himself and his farm against climate change, he already takes note of which seeds worked best during certain types of growing seasons, recording comments such as "great arugula during a cool, wet spring" or "the arugula that came well during the hot spell in August." This enables farmers or gardeners to save the seeds that will work best with changes that are occurring their area. As Peter explains it, "It's a different approach; instead of warfare against nature, we're in partnership."
Can biotechnology be used in a way that respects nature, empowers farmers and creates healthy partnerships from seed to farmer to food producer to consumer? Dr. John Schillinger and his company, eMerge Genetics, is making that happen. Schillinger is a 73-year-old research scientist who worked for Asgrow Seeds, which was bought by Monsanta in 1996. His team worked on the first Roundup Ready soy. He retired in 1998 and struck out on his own to start eMerge Genetics. There, he utilizes biotechnology to do research and test samples, but works with traditional breeding methods to create quality non-GMO seeds (specializing in non-GMO soy).
His company also matches farmers with end producers who want to use non-GMO soy, like specialty tofu makers. This gives the farmers an option to grow non-GMO plants and get out of the commodities pricing trap. Schillinger points out that there's a worldwide demand for non-GMO soy. The majority of European countries don't want GMO soy for food or feed. Regulations in Japan's and Korea are very strict on keeping GMO soy out of their food supply. In the fall of 2010, Brazil launched a program to move away from growing GMO soy, based on the increased demand for non-GMO soy from Europe and Asia. Schillinger also sees the demand in America increasing as the public becomes aware of the existence of GMOs and demands labeling.
"Remember, the seeds are the story carriers. They are the messengers from the past and our hope for the future. They preceded us and assisted us when Homo sapiens evolved as part of this planet." Words of wisdom from another hero in this story, Claire Hope Cummings. An environmental lawyer, journalist and author of Uncertain Peril: Genetic Engineering and the Future of Seeds (Beacon Press, 2008), Claire has a deep wisdom about the sacred nature of the relationship between humans and seeds. We're neighbors and comrades and both feel despair at times. We speak of recent activist gatherings in our area—Bioneers, Justice Begins With Seeds, the Marin GMO Symposium—but primarily we revel in her lettuce seed endeavor. She's enamored with allowing her lettuce to get "ugly" and go to seed. The tiny flowers, full of thousands of seeds, seem like bursting stars to her. In life and decay and "going to seed," nature is generous. Nature invites us to be a part of her rather than apart from her. We laugh together as "seed sisters," knowing our ages bring us closer to the time that we, ourselves, will "go to seed," as we willingly plant our stories of hope for new generations.
Robin Carpenter is a freelance writer who grew up in Ragg Swamp on the Gulf Coast of Alabama, where she learned the finer points of storytelling and food in a land rich with rituals, myths and well-marbled alligators. She now lives in West Marin and can be reached at email@example.com.
Lettuce gone to seed.
Photo: Claire Cummings
Over the recent months, we are often been asked what the difference between heirlooms and hybrids. The answer is quite simple and straight forward. Heirloom traditionally means that the seed variety has been bred for its desirable traits, superior taste and vigor, having been passed down from generation to generation. The common timeframe for a seed to be considered heirloom is usually 50 years and represents that it is an open pollinated cultivar, not hybrid or genetically modified. Heirlooms are, in essence, a treasure, as they are packed with genetic information. The ritualistic tradition of seed saving, that has been occurring in our civilization for millennia, was developed using heirloom, open pollinated seeds. Many folks are familiar with the term open pollinated, but are not sure what it represents. In short, open pollinated varieties are non-hybrids and are originated from two open pollinated parents that will create an offspring similar to the parent plant with desired characteristics. Open pollinated seeds produce offspring that are true-to-type and are pollinated by the wind, insects, birds or other natural ways, they naturally adapt to your local micro climate, your soil and to you, hybrid seeds do not, as they are static. Open pollinated seeds are not hybrids or are genetically modified.
Heirloom vegetables have been relatively new to the average consumer as of the past 10 – 20 years, but have been an integral in creating the global food heritage we know of today. Heirlooms are generally characteristic of their unique appearance, outstanding flavor and texture and of course a compelling history. Many people are surprised to learn that there are thousands of heirloom varieties unknown to the public and many of them disappearing.
So why are treasured heirloom varieties disappearing? Currently, 75% of the global seed market is governed by 10 companies, uniformity, mass production, perishability and transportation are essential in their business model. These represent some of the many characteristics of heirlooms, from their quirky appearance, to their delicate nature and of course their inability to be mass-produced. The reality is that it took our ancestors 10,000 years to establish the array of foods that are available to us, a mere 100 years we had 96% more varieties to choose from. So why are heirlooms so much better? They conserve the genetic diversity of crops, preserve history and culture, promote bio-diversity and strengthen our eco-system through building soil and creating disease/pest resistant and drought tolerant seeds.
The graph to the left gives an amazingly stark contrast to what has happened in our food system over such a short period of time and the sparse variety that we are left to choose from. The empowering part about this is that we are at the neck of the hourglass, that point in history, where we can make the right choices that are going to allow our future generations to continue to enjoy rare and delicious vegetable and fruit varieties.
Farmers markets are a wonderful place to begin to acquaint yourself with what varieties are being grown, but if you truly want to see what is available, seek out heirloom seed catalogs. If you are gardener, consider only growing heirlooms and begin to explore some varieties that you may not have ever heard of or even considered, but you can be assisting in the reclamation of many of these treasured seeds. Most of all, save your seeds and share the with others. This knowledge is integral in the art of gardening and needs to be reclaimed. Keep in mind that many of these heirloom vegetables are not organic, do not let that hinder you from purchasing them. All you need to do is grow them our for one season organically, save the seed and you technically have an organic seed! Another wonderful way to support the genetic diversity in our food system is by supporting your local farmers market and/or CSA (Community Supported Agriculture), both support small-scale farms and your local economy. Not sure where to find those near you? Check out Local Harvest.
There has been much talk about hybrids lately, both good and bad and ultimately it is a decision that should be made, understanding what that means. Hybrid seeds originate from two different parent plants of the same specie, that were genetically crossed to create the hybrid offspring. Seeds of hybrid varieties can be sterile or commonly fail to breed true to type, usually resulting in plant varieties that you do not know what you are going to get. Hybrids are generally referred to the acronym F1 (means first generation or filial offspring). Either F1 or the word hybrid has to be on the packet or plant to prove that it truly is a hybrid.
Hybrids can be stabilized, which means that the variety can begin to cultivate offspring that are more true to type. Stabilizing or de-hybridization can take about 8 generations of growing it out, until it gets to a point where the offspring are clearly stabilized. A common example is the famous Early Girl hybrid tomato, a now stabilized hybrid that became popular among home gardeners for its characteristics in early fruit ripening. Although it is considered stable, it is still marketed as a hybrid. It would not be conducive for seed companies to change the classification because then gardeners would begin saving their own seeds and opt out from buying that variety year after year.
These modern hybrids have been developed by large corporations to suit their needs and demands, as they have been bred to yield high while compromising hardiness, pest resistance, flavor and quality.
Generally the hybrid market sets a barrier to the re-integration of seed saving for the simple fact that companies make it very difficult to save hybrid seeds and you generally would not want to. It is a market that is also dominated in Asia, making the seeds you purchase, adapted to a very different climate and soil. Keep in mind that Organic seeds can be hybrids, know who you are sourcing your seeds and your starts from.
There is a lot of information available to us and learning about it, makes us better consumers. Here at The Living Seed Company, we believe every gardener should have the right to save their own seeds. Check out our newly created FAQ sheet or frequently asked questions, where we have compiled some of our commonly asked questions on the basis of seed differentiation – enjoy and pass it on!
The greatest service which can be rendered to any country is to add a useful plant to its culture. – Thomas Jefferson
We just landed back in the West Coast after a two-week jaunt through the Mid West. Commencing our trip, was a stay with the man behind the scenes of Simple Good and Tasty, a wonderful blog about all things local, organic and cool. We were delighted to check out what is hip and happening in Minneapolis – from lake side eateries that tout local fare to late night bowling, all done by foot or bike … of course.
We then made our way to Decora, Iowa, all while cruising through some of the most ferocious storms I have ever seen. At one point, I was convinced we were going to see Dorothy flying through the wind! None the less, we arrived at our destination, Seed Savers Exchange (SSE) at Heritage Farm and what a beautiful place welcomed us! We arrived to an intimate meet and greet with delicious food, wonderful folk music and a serious down pour! We were there long enough to register, have a bite, listen to some wonderful folk music and meet another fellow Californian, K. Ruby Blume, co-author of Urban Homesteading. The theme for this year was gathering. A modest yet poignant word that describes what occurred that weekend, while adding homage to the book Gathering: Memoir of a Seed Saver by Diane Ott Whealy, co-founder of SSE.
After a goodnight rest at our hotel room, we were back on the farm bright and early to start a full day of keynotes, workshops, eating, hay rides, barn dances and of course memorable connections with other seed aficionados. I attended a two-part workshop on dry seed processing with Will Bonsall, one of the major curators of the Seed Savers Exchange collection. A fascinating and very entertaining workshop that involved demonstration and some serious humor with an open style forum, where other seed experts like Matthew Dillon, co-founder of Organic Seed Alliance were able to jump in and offer their brilliance.
One of the highlight keynotes was Woody Tasch of Slow Money, a man who deeply believes that if we believe in something, we should act on it. Tasch is the author and genius behind the concept of Slow Money: Investing As If Food, Farms and Fertility Mattered, borrowing from Schumacher's Small Is Beautiful: Economics as if People Mattered. A poised man with so much passion and engagement that I believe he left leaving the audience with such optimism for the world we are co-creating together. The Slow Money set of principles help put into perspective the importance of acting on what we believe in, while awakening biophilia in the hearts and minds.
Throughout the weekend we beat the high heat and scorching temperatures by submerging ourselves in the gorgeous stream that runs the property of SSE, giving us a sense of how sacred this land truly is! The momentum of the weekend continued to build as we learned, exchanged and connected with other incredible folks doing great work in the world such as Ira Wallace from Southern Exposure Seed Exchange and Carol Koury of Sow True Seed, among others.
Sunday morning we awakened with the call of the birds and joined other nature lovers for the 6:30 am Bird and Flower Walk, an amazing opportunity to hike the trails and taste the wild and uncultivated varieties growing within Heritage Farm.
Matthew Dillon began with a preacher's salutation to begin and honor our last Sunday morning. It was another incredible keynote, taking us through an engaging oral history of seeds, the seed industry and of course his own path and bringing us back to the present, all while offering us a simple token of advice, live simply so others can live. He emphasized our need to see our food industry through the lens of a whole integrated eco-system, working with restorative agriculture, restorative seeds and restorative systems with our solutions laid in regional seed systems, succession, diversity and classical plant breeding.
We wrapped up an incredibly dynamic and powerful weekend in the most fashionable way possible, learning wet-seed processing with Suzanne Ashworth, author of the book Seed to Seed. A book that has been our seed-bible since the inception of our company. Little did we know what we were in store for, Suzanne is a hoot, she had the entire audience laughing the entire lecture! Within minutes she had Matthew as her personal assistant cutting up juicy watermelon and feeding it to the audience, all while teaching us the simple ways to wet processing!
Needless to say, that weekend was so powerful and strengthened our movement and our work as a collective. The seed industry has ebbed and flowed through its various moments in history and today we can all be assured that we are weaving a new pattern in our ever evolving tapestry!
* For the complete album of our trip to Seed Savers Exchange check out our Flickr account.
* We made it to the SSE editor's letter check it out!
For more information on The Living Seed Company, check out our website.
Today we are living through an exhilarating time in the history of food. Despite news of food shortages or food security, folks all over the world are taking their food back into their hands.
Despite that, 1 in 3 Americans is obese and most of the food found in our super markets, that is not organic, is genetically modified – there is a food revolution happening in the mist of all of this.
As we know, we began as hunters and gatherers, eating and cooking solely what we could hunt and harvest, while saving seeds from our most prolific crops. Through time, technology, and the advancements of the industrial revolution things changed dramatically and quickly. We began canning, preserving and freezing our harvests while still growing our own food and sharing our bounties with our neighbors and loved ones. In the mid 1900's, petroleum entered the food system, through petro-chemical fertilizers and the transportation of food and seeds. Today, most food travels 1500 miles to arrive at your market shelf. Despite being off-season and prematurely harvested, causing whatever fruit or vegetable to lose a significant percentage of its nutrition, these fruits and vegetables are responding to the demand of our public.
Today, most Americans take very little regard in what they eat, how it is processed, what is in it and most of all, how much of it they eat. The irony is how much of our eating habits has changed in a mere 100 years – from our food supply, quality and quantity of food and nutritional content, to the amount of imported goods we consume. Perhaps a simple way of addressing this is we, went from viewing food as a sacred commodity to a simplified convenience.
While most of America has accepted that we moved from an agricultural society to industrialized agriculture, to appease their cravings, there is a huge subculture that has sprouted up globally that is changing the way we eat. This movement touts local, seasonal and organic – converting backyards into food forests, front lawns making way for urban gardens and neighbors are taking down fences to create larger shared growing spaces. Maps are being created in urban settings for gleaners to be able to take advantage of the bounty of free food on public land. We are finding ourselves relying on our community as well as our neighbors. In essence we are adopting the ways of our ancestors.
This is a movement that has taken root in all of America's largest cities, while infiltrating small towns and growing communities. It is taking shape in the form of expanding farmers markets, community gardens, edible school yards, homesteading and a cross sector resurgence in farming.
The beauty is that this food consciousness isn't rising among rural farmers but rather it is being seen all across the board from urban hipsters all the way through minority groups, conservatives and religious folks as well. This is a movement that welcomes and encourages everyone to get involved and most of all to share in their harvest! Swapping recipes, seeds and gardening tips are no longer a thing of the past, but rather becoming a very common activity among family and friends, an initiation in taking back our independence by growing our own food supply is happening all over and it's catching on! This change, among all these other alternative ways of living have stemmed out of our need as a society to not only find ways in sourcing our energy and water, but our food as well. With the current state of affairs, our convenience as Americans is not guaranteed, begin thinking of how much you rely on the outside world for your basic needs. Imagine the empowerment you would feel if you controlled the very essence of life – your seeds and food!
Don't have a yard? Fret not, food in pots grows incredible varieties of fruits and vegetable – you are only limited to your imagination – check out our blog real soon for articles on container gardening. Don't have time to grow your own? Support your local farmers market or your local Community Supported Agriculture also known as a CSA – where you can have a box of beautiful organic fruits and veggies grown in a local farm delivered to your door weekly! These can be found throughout the country, check out Local Harvest for a location near you.
So what are the advantages to eating local and seasonal? With local food there are much lower energy costs and the nutritional value of your food is much higher, since the crop was not harvested early. Most of all, you are supporting your local farmers, your community and an incredible movement that is taking shape and changing the way we live!
There is the classic adage that you are what you eat. The reality is that our habits around food have lost their value and now more than ever is a critical time to begin asking the right questions, being aware of what you are consuming and most of all, know where your food comes from.
For more information on The Living Seed Company, check out our website.
DIY Urban Vermiculture Composting
What Is Compost?
Composting is part of the natural process of decomposition, that naturally occurs in nature. A compost bin functions as a digester that breaks down organic matter, allowing nutrients to be assimilated back into the earth for continual benefit. The final product that is produced is known as humus – often referred to as black gold for its ability to regenerate the soil, act as a natural fertilizer, aerate soil, prevent erosion etc. Humus contains carbon, nitrogen, in addition to, beneficial bacteria and millions of microorganisms. It is not static but rather completely alive. It is an excellent component to even out soil variations, absorb water and support plant and animal life while assisting in the production of soil – a critical element in our evolution.
Why Compost?
Most solid waste in municipal settings is in large part food scraps. By composting of our food scraps, we drastically reduce our waste, which in turn, lightens the load on our landfills. Currently, our landfills are being exhausted at unprecedented rates. Landfills throughout our the country have closed, due to maximum capacity, forcing cities to truck or rail our garbage across state and international borders. Compost adds a rich nutrient to gardens, plant life and trees. Many city dwellers that may not have a garden to deposit their goods in, will donate them to neighborhood trees. When compost is placed on the earth, it helps to regenerate the soil of an immediate area, regenerating the soil structure and water absorption capacity. When gardens benefit from rich humus, the food will naturally thrive and produce healthy and nutritious food for you. There is no need to purchase synthetic chemical fertilizers that are contaminants your home, your health and the earth. Artificial fertilizers by pass the natural process with synthetic chemicals promoting the growth of weeds, disease and pests – while contaminating our health, and the air and water quality of a region. Balance For a compost pile to decompose properly, a sweet balance or proper alkalinity, must be maintained. There are two elements that are necessary in a compost pile – brown and green material. Brown consists of what is high Carbon (woody, dried leaves, sawdust, brown, paper, egg cartons). Green consists of high Nitrogen (fresh produce, grass, food scraps, grass clippings or garden prunings, tea bags, coffee grinds, etc). The balance should be maintained at a ratio of about 30:1 (Carbon to Nitrogen). It's not as complex as it sounds, this variation is usually found in the range of food people eat.
Does It Smell?
No. Contrary to popular belief compost, when maintained under proper conditions, it does not smell. Finished compost will have the look, feel and odor of rich soil – depending on the conditions it may take from 6 – 12 weeks. Optimal conditions inside the bin are to be hot, but the heat will be generated naturally – it should not be left in direct sun. It can be stored in a patio, garage, basement, shed, or utility closet. There should not be an infestation of fruit flies either. There will microorganisms growing and even some mold may appear – these elements should break down.
What Not to Add: You do not want to add: dairy, cheese, milk-related products, meats, bones, chicken, whole eggs, fat, weeds with mature seeds, pet feces, pressure/chemical treated wood. Animal feces carries pathogens and should not be added to your bin. You can create one specifically for your dog, but do not use it on your garden. Do not add food that is too moldy. Only add organic matter and do not add non-organic garbage, plastic, metal or glass. Best to remove stickers, rubber bands and tags that are placed on food.
What You Will Need:
• Plastic Bin with tight lid.
• Order worms online or retrieve a bag of existing compost with worms from a friend.
• Newspaper – acts as the bedding and the carbon source, which will provide energy. The microbial oxidation of carbon produces heat.
• Drill – 1/4" drill bit.
• Fresh food scraps.
♦ If you want to harvest the worm tea, you will need:
• 2 bricks.
• A pan the relative size to the surface area to the bottom of the bin.
Rule of Thumb:
To determine bin size you need two square feet of surface area per person, or one square foot of surface area per pound of food waste per week.
• Source a plastic bin.
• 18 gallon bin accommodates 1 – 3 people.
• The bin can be as small as 1 gallon pale for one person. I made one for my sister that lives in NYC and she had a thriving compost bin. I made of a one gallon plastic pale and I used the same instructions for this one, but applied it on a smaller scale.
• A 32 gallon is perfect for a family for 4 + people. Try to find plastic bins at thrift stores or any used locations – I found mine in my dumpster!
The bin will provide the home of the worms by creating the optimum conditions to break down organic matter into rich humus or compost.
• Drill 1/4" holes all around the top and sides of bin. This will help to aerate the bin.
• Space holes about 3 – 4" on top and on the sides.
• Space holes on sides 3" apart in 3 rows – The holes are necessary to aerate the bin and allows the worms to breathe and allow oxygen to contribute to the decomposition process. Oxygen is an important part of the process, as it for oxidizes the carbon in the decomposition process.
• Drill 3 holes on each side of 1" lip of bottom of bin.
• Compost juice (aka castings) will be excreted from here.
• Place bin on grass and allow castings to enter soil.
• To harvest castings, raise with bricks over a pan or tray. It is highly recommended to collect this nutrient rich addictive.
• Collect the castings and dilute with water 1:20. Castings are the excrement of the worms and is a natural fertilizer, soil enhancer and plant food. The worms will not come out – they prefer to be where the food is.
• Find newspaper in your recycling bin or use any other carbon rich material ie: saw dust or brown paper bags. Newspaper is the most abundant material in an urban setting and an easy material to source. For this demo, I will be using newspaper as the source of carbon, should you decide to use something else, just replace it when newspaper is being called for. Straw is not recommended – length of time to break down is too long.
• Shred newspaper length-wise to 1" strips.
• This creates bedding for the worms inside.
• Acquire enough newspaper to fill the bin (the bedding will give the worms the brown or carbon component needed). The worms will also eat the bedding, you will need to add newspaper accordingly. As you notice it go down, add additional shredded newspaper.
• Place half of the shredded newspaper in the bin and soak newspaper to get all angels wet.
• Ring newspaper like a wet sponge. Remove excess water, this will help create the optimum condition for proper moisture levels – like a wet sponge.
• Fluff compressed moistened newspaper.
• Purchase worms, specifically red wigglers (Eisenia foetida or Eisenia andrei) or acquire a bag from a friend.
• You will begin using only one side and this will help in keeping the worms in one area.
• Using one side will facilitate during harvesting. The worms will adjust and procreate according to the size of the bin – within due time. It is important to purchase the proper amount of worms to facilitate this process.
1 lb has 1500 worms is good enough for 1 – 2 people. The worms will adjust to the amount of food being fed and will self regulate.
• Add food scraps to same side of bin.
• Do not add any meat, dairy, fat, oil, bones, feces. You can add organic material such as tea bags, hair, non-glossy paper
• Place only organic food scraps for compost used in gardens. Heavy metals found in pesticides and herbicides and possible GMO contaminated residue can stay within the decomposition cycle and be returned to your crops. This is your opportunity to truly know what goes into your food and your food supply.
• Do not add big pits, excess citrus or weeds. Weeds that are seeding can continue to spread if compost does not get hot enough to kill seeds. It must reach 130 degrees to be assured of this – best to keep it if you are not sure.
• Add the second layer of dry bedding over bin – covering the entire bin. This layer adds coverage and protection to the worms.
• Continue to replace this layer as it gets eaten.
• Place lid tight.
• When adding food scraps remove newspaper, add food scraps and once again add newspaper and cover with lid again.
• Newspaper should be fluffy and not compact and there should always be a layer covering the food and the worms.
How to Maintain:
You will need to turn the compost heap every couple of weeks, mixing all the ingredients on one side. This will assure that enough oxygen reaches all areas. Depending on the size of the bin, the amount of food and the overall condition of the compost heap, will depend on the amount of times you will need to turn it.
Start monitoring the conditions of your worms, moisture levels and overall appearance. You want to be able to gauge an issue, should one arise by simply looking at it – i.e. too wet or too dry. You will have a complete eco system, and it will self regulate as long as food is being provided and moisture levels are maintained. Keep in mind if you are only working with one side of the bin to try to keep contents ! ! on that same side.
How to Harvest:
Depending on the weather and conditions, your pile may take from 6 – 12 weeks. Once you begin to notice most of the pile become a rich dark humus, you may be ready to harvest. Crush egg shell and cut up your waste to give it more surface area – this will help in the breaking down process.
A simple way to harvest is empty the contents on a tarp and sift through it. The worms will crawl away from any light and into the protected space of an available pile. Another simple way is to scoop 1/3 of the humus and use generously. Don't be concerned to take worms with you – that may be inevitable.
For those that chose to use one side of the bin, start adding new bedding and fresh food to the side that has been left alone. After a couple of days, all the worms will have migrated to the other side. At this point you will remove all the contents from the composted side and use.
If you are harvesting the worm castings as well, you will start to notice it in the tray, once it is ready. Collect what is there and dilute it 20:1 with water and use on your plants or garden.
What If:
Bin Smells
Check Conditions:
• Is there enough bedding?
• Is there a material that should not be there?
• Is food exposed?
• How is circulation?
• Is it too wet/dry?
• Is there an imbalance with the amount of food added?
Check moisture levels:
If it is too wet: Add additional shredded newspaper – stop feeding worms. Wait till a balance has been reached before continuing.
If it is too dry: It may have become anaerobic – lacking oxygen. Add more food (produce) and consider adding some water.
Worms are Dying
Check conditions:
• Is there enough bedding?
• Is there enough food?
• Is it too hot?
• Check moisture levels.
If it is too wet: Add additional shredded newspaper – stop feeding.
If it is too dry: Add more food (produce) and consider adding some water.
An easy way to collect your food scraps in your kitchen is by keeping them in a bowl or in a jar. Keeping it too air tight will cause mold. Make sure to not keep it out of the sun. Feed your worms regularly, this will assure them getting the freshest food and minimize smell and fruit flies. Storing it in the fridge is great option in hot and humid places; freezing is not recommended.
For more information on The Living Seed Company, check out our website.


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subset: commoncrawl


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Healthy man dies after taking diet supplements
dublin | miscellaneous | other press Friday November 09, 2012 11:13 by JoeMc
Dublin City Coroner returns "death by misadventure" verdict
Luke McGuire (26), had been following a vegan diet developed by US alternative medicine advocate Robert Young and was taking salt supplements -- labelled 'Young Phorever pHour Salts' and 'Young Phorever PuripHy' . He died after suffering a sudden collapse in Ranelagh, Dublin, on June 2, 2011.
Comments (10 of 10)
by Joe Mc Fri Nov 09, 2012 15:28
Stephen Barrett M.D from Quackwatch takes a Critical Look at "Dr." Robert Young's
by vegan Fri Nov 09, 2012 22:31
There's nothing particularly wrong with a proper healthy vegan diet.
by Damien M - PharmaWatch Sat Nov 10, 2012 00:04
The chap died of hyponatraemia, a disruption of the body's electrolyte balance due to drinking too much water.
by JoeMc Sun Nov 11, 2012 11:34
There's nothing particularly wrong with a proper healthy vegan diet.
by Damien M - PharmaWatch Sun Nov 11, 2012 15:23
Not sure of the Achill Island jibe, or the elevance of it?
by JoeMc Tue Nov 13, 2012 11:34
Damien thinks that people not clued-up on the dangers of fluoride should keep quiet about other health related issues. That would of course mean silence from the vast majority of doctors , dentists and health workers in Ireland on all health related matters.
by Damien M - PharmaWatch Tue Nov 13, 2012 18:16
...out the discerning voices.
by serf Wed Nov 14, 2012 07:17
A bit of common sense about the whole Fluoride thing ...
Caption: Embedded video Youtube Video
by JoeMc Wed Nov 14, 2012 14:19
What sort of disease-model does Damien have in mind ? I suppose he mainly relies on divination , necromancy and the like ,but even if a wizard or naturapth wants to find out what the root cause of a patients illness is , wouldnt he or she do at least a bit of "testing, diagnosing and prescribing" of ointments , colloidal silver etc ? You wouldnt want to go mixing an Aquarian up with a Taurian as you cast your spell over his bunions ,surely ? Youd have to find out whether your patient was born under a water sign or an earth sign before you begun any course of colon irrigation treatment ,I would have thought . If Venus had been ascending at the time of the patients birth it could throw a lot of the astrological calculations out .You can never be too sure.
by Damien M - PharmaWatch Thu Nov 15, 2012 11:35
Why you start waffling on about necromancy, divination and the like 'mystifies' me.


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A lot of very good advice in here. It seems like lever action 30-30 is the way to go! My only concern is that I have been shooting bolt action my entire life, and am only slightly concerned that the lever action would feel so foreign to me.
Are they easy to adjust to?
Another vote here for the 30-30, I have a marlin that was a gift, and have taken it many times, a lever gun is a bit heavy but it's nice and short for going in thick woods, and with a sling I find it easy to walk around with.
"A free people ought not only to be armed and disciplined but they should have sufficient arms and ammunition to maintain a status of independence from any who might attempt to abuse them, which would include their own government."
--George Washington
[QUOTE=CA357;560892]Pick up either a Marlin or Winchester 30-30 lever gun. It will do everything you have stated you want. Just buy a carbine length and you're good to go.
+1 this would be my choice.
"It's a gun you loaded on Sunday, and shot all week."
-Confederate Soldier
"If God didn't create man equal then Sam Colt had made them equal."
"Fast is fine, but accuracy is everything."
-Wyatt Earp
You might look at Rossi single shot rifles also
Another vote for the Winchester Carbine (16" barrel) in 44 mag-45 Colt or 30-30
Texan By Birth & Choice
All of the rifles mentioned will do. My suggestion, if money is an issue, is a Mosin Nagant M-44 for around $150.00. It is very rugged, reliable and has the power to stop any American critter. Just take off the bayonet and put on the sling and you are ready to go. These guns are also inexpensive to shoot for a high-power rifle with 440 rounds costing around $110.00 to your door. With a M-44 you won't have to worry about scracthing the finish or dinging the stock; it was already done for you.
"It is better to be too skeptical then too credulous"
Carl Sagan
You may want to consider one of the carbine length bolt actions - Remington Model 7, Ruger M77 Compact, or Savage's new M11 Lightweight Hunter.
I recomend a cz vz(czec verzion) 24 rifle, its an 8mm mauser bolt action rifle, and it doesnt kick like a mule( mosin nagant). 8mm mauser ballisticaly is pretty durned similar to the .308. All in all with 500 rounds of ammo, the gun, and a sling, thats about 300 to 400 depending on how pretty you want it to look when you buy it. only problem is if you want a scope, most of these rifles arent drilled and tapped so that would be another couple hundred dollars. oh yeah and they were made for war so they are obviously durable.


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Definition from Wiktionary, the free dictionary
kijana (ki-vi class, plural vijana)
- youth (quality or state of being young)
This Swahili entry was created from the translations listed at youth. It may be less reliable than other entries, and may be missing parts of speech or additional senses. Please also see kijana in the Swahili Wiktionary. This notice will be removed when the entry is checked. (more information) February 2010


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Nobody wins Saturday's Powerball jackpot
Published: Saturday, October 21, 2006 at 6:01 a.m.
Last Modified: Sunday, October 22, 2006 at 12:50 p.m.
None of the tickets sold for the Powerball game Saturday night matched all six numbers drawn, which were:
Powerball 7
(nine, twenty-nine, thirty-one, forty-five, fifty-five, Powerball seven)
Power Play: 4
Players matching all five numbers and the Powerball would have won or shared the $59.2 million jackpot. The prize goes to an estimated $70 million for Wednesday.
Tickets that match the first five numbers, but miss the Powerball, win $200,000 each, and there were 5 of those. They were sold in: Oklahoma, Pennsylvania and Tennessee (3).
There were no Power Play Match 5 winners.
On the Net: Multi-State Lottery Association: http://www.powerball.com
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.
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Electrical Engineer Unemployment Soars; Software Developers' Rate Drops to 2.2% 419
from the guess-they-built-a-few-too-many-robots dept.
We've improved Slashdot's video section; now you can view our video interviews, product close-ups and site visits with all the usual Slashdot options to comment, share, etc. No more walled garden! It's a work in progress -- we hope you'll check it out (Learn more about the recent updates).
Who needs experience from production when patent trolls can innovate through the creation of patents.
but they want to complain about visas.
Well, who doesn't?
But seriously, why do they always want to single out engineering to artificially stuff the talent supply with imports? For example, it's obvious from the quality of our current congress that this country has a severe shortage of qualified candidates for public office. If they weren't flagrant hypocrites, they'd pass a law to issue visas to thousands of foreign politicians so that they could come here and compete for their seats, and in the process strengthen America's competitiveness and increase the quality of its laws.
You are really making the name of Anonymous Coward look bad.
Odd. I would have guessed management should be the easiest to outsource. After all, the former East Bloc countries should be full with unemployed managers who can drive companies into the ground.
Think of the money that could be saved!
Be sociable. Speak to the person next to you in the unemployment line tomorrow.


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RECIPE: frosting??
I am not a fan of thick frostings but hub is. I don't know the name of the frosting he likes just that its the thick sugar kind they use on bday cakes to make flowers and such. He does not like the whipped cream light and airy frosting. I have heard this is a crisco frosting or buttercream but i don't know. His bday is coming soon and i plan on making an orange cake and need a recipe for this sugary mess that he likes : ) If you don't want to post the recipe you can just tell me what its called and i can find it.
The basic buttercream we make around here is one stick of softened butter to one pound of powdered sugar, maybe a splash of milk to get it started.
My mom rationed how much sugar we were allowed!
For the top only of a 9 x 13 cake we used:
3 Tbsp. butter, creamed fluffy
1 Tbsp. milk
1 scant tsp. flavoring
2 C. pd. sugar
With mixer running add remaining ingredients to creamed butter and beat fluffy.
If too stiff to spread add extra tsp. of milk.
Add 2-3 Tbsp. cocoa for chocolate frosting.


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I don't know why, but over the last month or so I've developed a craving for orange-flavored Hostess cupcakes--which, I suspect, is mostly just a conglomeration of chemicals and almost totally lacking in either cup or cake. But once or twice a week I interrupt my bike ride to buy the damned things. Go figure.
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Best Comedy Actress Award
I thought Amy Poehler mistakenly came up on stage when her name was called as a nominee. When eventual winner Melissa McCarthy followed her up, I thought she was helping to cover a major gaffe. Then Martha Plimpton, Tina Fey, Edie Falco and Laura Linney went onstage. When McCarthy won, she was... Reuters


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View File openscad.spec of Package openscad (Project graphics)
# # spec file for package openscad # # Copyright (c) 2014 SUSE LINUX Products GmbH, Nuernberg, Germany. # # All modifications and additions to the file contributed by third parties # remain the property of their copyright owners, unless otherwise agreed # upon. The license for this file, and modifications and additions to the # file, is the same license as for the pristine package itself (unless the # license for the pristine package is not an Open Source License, in which # case the license is the MIT License). An "Open Source License" is a # license that conforms to the Open Source Definition (Version 1.9) # published by the Open Source Initiative. # Please submit bugfixes or comments via http://bugs.opensuse.org/ # Name: openscad Version: 2015.03 Release: 0 Summary: Programmers Solid 3D CAD Modeller License: GPL-2.0+ Group: Productivity/Graphics/CAD Url: http://openscad.org/ Source: http://files.openscad.org/%{name}-%{version}.src.tar.gz BuildRequires: flex BuildRequires: gcc-c++ BuildRequires: glew-devel BuildRequires: libcgal-devel BuildRequires: opencsg-devel BuildRequires: harfbuzz-devel %if 0%{?suse_version} BuildRequires: Mesa-devel BuildRequires: bison BuildRequires: libeigen3-devel BuildRequires: libqt4-devel BuildRequires: libqscintilla-devel %endif %if 0%{?fedora_version} BuildRequires: byacc BuildRequires: eigen3-devel BuildRequires: mesa-libGL-devel BuildRequires: mesa-libGLU-devel BuildRequires: qt-devel BuildRequires: qscintilla-devel %endif BuildRoot: %{_tmppath}/%{name}-%{version}-build %description OpenSCAD is a software for creating solid 3D CAD objects. Unlike most free software for creating 3D models it does not focus on the artistic aspects of 3D modelling but instead on the CAD aspects. Thus it might be the application you are looking for when you are planning to create 3D models of machine parts but pretty sure is not what you are looking for when you are more interested in creating computer-animated movies. %prep %setup -q %build %if 0%{?suse_version} qmake PREFIX=%{_prefix} QMAKE_CXXFLAGS="%{optflags}" %endif %if 0%{?fedora_version} qmake-qt4 PREFIX=%{_prefix} %endif make # %{?_smp_mflags} # don't use parallel build %install make INSTALL_ROOT=%{buildroot} install install -D -m 0644 doc/openscad.1 %{buildroot}%{_mandir}/man1/openscad.1 %clean rm -rf %{buildroot} %files %defattr(-,root,root) %doc COPYING README.md RELEASE_NOTES doc/*.pdf %{_bindir}/openscad %{_datadir}/openscad/ %{_datadir}/applications/openscad.desktop %{_datadir}/pixmaps/openscad.png %{_mandir}/man1/* %dir %{_datadir}/appdata %{_datadir}/appdata/openscad.appdata.xml %{_datadir}/mime/packages/openscad.xml %changelog


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You'll need to be on top of your game to master Turbo Racing League. This means making use of the different items to boost your character's performance and mastering each of the nine tracks. Achieving a Class License may sound daunting at first, but after watching this video, you'll have little trouble becoming an expert. [Download: iOS|Android]
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Pre-emergent weed control suggestion
OK, so it's time to put out pre-emergent weed control. Can anyone suggest something that works? I tried Preen last year and was not thrilled with the results. I need something for the lawn and possibly something for a large area of juniper. All summer long I was treating the lawn for weeds and hand pulling in the juniper, ugh - so boring. Is there anything that will kill the millions of tree seedlings that pop up without killing the plants?
Thanks for your help.......
I would like to know also. I would like to know also how frequently you put out pre-emergents.
Somewhere I have read that a pre-emergent needs to be reapplied to cover fall weeds/ winter weeds. Do you use Preen for this also?
Corn gluten meal usually gets put down when the forsythia's bloom. I know we have some blooming around Raleigh now with the warm winter but normal bloom time is more like 3 or 4 weeks from now. I'd hold off because we will get some very cold weather and it works as the soil warms, not as it cools since it works on the developing root structure.
Seven years! Dang, I was sorta hopin it might help right away! I had to order this stuff from Montana cause I couldn't find it here! Any NC connections for corn gulten? I take that back one place told me that hey could get it but I had buy 3 tons! Thanks, Janet
I tried corn gluten for Microstegium control last year and didn't see any effect at all. It grew up just as thick as ever. I've used Preen in a different area and it works pretty well. It reduces germination so that hand pulling the remainder is manageable. In areas where I've used Preen plus pulling for two years I'm seeing very little germination unless I get in there and disturb the soil for some reason. Last year I also made a dent (I hope) with grass-b-gone, spraying a few weeks before it started to set seed.
I bought my corn gluten at Durham Garden Center and at Barnes Supply. The guy at Barnes was willing to make a special order for me, and I only had to commit to one bag.
Here's my strategy, see what you think. Clear the ground of trash and sticks, etc. Trim up any small shrubs or perennials so you can see what you're doing. Take old newspapers and make a pad with 7 layers of newsprint. Starting at the outward edge, begin layering sections of pads, like you're shingling a roof. Overlap the pads so that it's not easy for soil to wash under the edges. Do not put the newspaper right up next to shrub trunks or perennial crowns. Next, mulch at the proper depth with material of choice. Next, sprinkle the Preen over the mulch, keeping it from staying on the leaves of shrubs or other plants. This helps keep perennial weeds from coming up and starving them of light. The Preen helps prevent blown in seeds from germinating. You have to reapply the Preen after 3 months, by the way. The newspaper will degrade over a single season, but by then it's prevented many weed seeds from germinating. The earthworms like it too! If you do this regularly, weeds become less and less.
I was planning on trying preemergent this spring but I heard something this weekend that I may try instead. They said that probably most of the weeds in your yard liked the ph of your soil (which mine is acidic) so if you bring your ph closer to 7 it should help keep the weeds down (for me that means adding lime). I think that would be cheaper than Preem. Anybody try this yet?
Corn gluten is available as Fertrell Weedban from Organic Farming and Gardening Supplies (www.7springsfarm.com) for $34.25 per 50 pound bag (plus shipping). However, I believe that the owner specially orders it and may have already done so for this spring. Also, sold as WOW by Gardens Alive. (www.gardensalive.com) A local source saves shipping costs.


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I think that one of the biggest disadvantages of distance learning is lack of interactions among students which as far as I am concerned is really big loss for them.
Adam Birosz
I have blogged about this today to address some of the issues associated with distance-learning programs if anyone is interested in joining the debate.
You have left out the number one "Distance-learning" source in the world. That is the University of Phoenix. As for quality of participants; myself, I graduated from a top ten institution, and among the many engineering professionals involved were many from the major corporate players in the world. This was inclusive of the engineering talent which is responsible for putting NASA's base on the moon. Tell me the institutions you viewed that contained one such person and I will consider your varasity graciously, as I had one celebrity member in each of my classes. That was a minimum, and never inclusive of myself. Your article takes you away from historical intellectual values and places you in the mudy road of the New York Times. Am I to believe that from now on, whenever you go to print a dirt road will appear?
Thomas S. Stein
The ranking is a very welcome development and I hope that it will become a regular annual feature.
One of the difficulties inherent in the creation of a ranking of a particular mode of study is that there is no generally accepted, or global, definition of what constitutes distance learning as a mode.
The Florida program may well be an excellent learning experience. But does it compete in the same market as the others in the list? Culturally, do Americans respond to surveys in the same way as non-Americans? Does the Florida online MBA aim to replicate the part-time face-to-face MBA?
With the dividing lines between the 'taught' (surely increasingly a misnomer for a course in adult management education) and 'distance' blurring, is there a need to assign some agreed criteria to say whether a course is or isn't DL.
I do have to declare an interest in this debate, since I run the MBA ranked 6 on your list. For other thoughts on this topic, please see my blog at http://dl-mba.blogspot.com
Any ranking is subjective. But it is important to choose a business school that meet a student�€™s own needs. However, good accreditation and ranking are helpful.
Business cannot be taught in a class-room �€" however good a business school is. This is because business is largely about doing �€" just knowing the theory is not enough - even though a good knowledge of key areas is useful. If knowing the theory is good enough, many of the business school professors would be running successful companies. I do not know any business school professor running a well-known company. But I do know quite a few university drop-outs who are running some of the leading companies!
Therefore, it is important that DL MBAs are given priority over full-time programmes, as the theory can be applied almost immediately. Also, a person who completes a DL MBA programme is better motivated than someone who attends a class-room-based MBA programme.
I think that motivation is more important than mere talent.
You rank second the IESE Bussines school, but if you open the "full report and methodology" screen, it's replaced by IE (Instituto Empresa). Being both compiting bussiness schools a clarification of which has the right to claim that position would be appreciated.
Horse feathers! Whatever the so-called "methodology" (the word should simply be "method", as methodology is literally the study of methods), The Economist always manages to rank its own country's universities higher than they warrant. The list maker favors his own. And it still takes a colonial view of institutions in its former colonies. Canada's Athabasca University has an online MBA of long-standing that is at least as good as any of the English institutions. The Economist's university rankings have little credibility!
To all concerned about distance education,
While I am not sure how your survey has identified distance MBA schools and program, I would humbly like to point out that the University of Maryland University College has one of the oldest and largest distance MBA progams in existence and that it has been named the number one distance learning program in the world by the prestigious Sloan Foundation two years in a row. We would be happy to provide you detailed information about our school and program so we can be included in your survey.
Dr. Charles Newman
Collegiate Professor and Program Director-Strategic Management
Graduate School of Management and Technology
University of Maryland University College
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Restoring old casement windows?
Can they be restored?
I have lots of them, the original to the house. They do not have a mechanism, just open and secure with a hook. They are in desperate need for repair. Gaps, too tight or too loose to the frame etc.
I am talking hiring someone with experience and the windows are really old, single pane. I am looking around and I see a lot of info about restoring old double hang windows but nothing about casement. Those are the original 1903 windows and it might be worth saving some for the character of the home.
The steps for stripping, sanding, priming, reglazing and painting will all be the same as double hung windows. Feel free to use any of those publications as a guide.
Casement windows are actually simpler since they are basically just panels on a hinge. The real art is going to be aligning the windows to the openings. The side away from the hinge has a tendency to sag over the years and the panel gets pulled out of square. If it is too bad, then that would probably take it out of the DIY range. Other than that, you hang them the same way you do a door.
Once restored, you are going to need some weather stripping - just like a door. Also, they will need some sort of lock that holds the door snuggly in place. You could always keep the hooks for decoration and add a non-obtrusive latch.
"The real art is going to be aligning the windows to the openings"
Yup, that's what I am talking about. Reglazing and stripping is not my worry. I am going to call a couple window restoration guys and see what they say.
These are great looking windows. I had similar ones in my last home but they were made out of brass or bronze so my only restoration involved glazing.
If you don't find a guy who is willing to repair them, they are available new. Most suppliers in NYC area if I remember right.
Good luck.
Your windows are beautiful! We are planning to restore our original steel casement windows this spring. We are mostly concerned with getting them as air tight as possible. If there are any we can't seal, we will buy interior storms for the drafts.
I did consult a couple of professionals and they think it can be done. Some play with the hinges and weatherstripping will make them pretty good. Happily nothing is rotten. I am thinking to buy the inside storm windows too. I will let you know after we fix the first one.
First, Kudos for wanting to restore instead of replace. You don't mention where you live but you can check the NEWRA website for some references if you are in the North East.
Also John Leeke's website has a lot of DIY info plus some references to folks who do window repair/restoration
Terry Meany's book "Working Windows" is also a good reference on restoring windows
Also the folks on Old House Web can give you an earful on restoring your windows.
yes, I already checked those sites and I did find some excellent professionals to consult. Although we did restore the double hung windows in our previous home ourselves we do not feel comfortable working with the casements and I hate hinges of any kind. I think right now I ll start with hiring help see how it is properly done and then later if I feel more comfortable I ll attack some of the windows myself. I have tons of them :)


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Please note: Due to packaging updates, the image shown may temporarily appear different from the product received.
Caffeine Free
100% NaturalThis product contains all-natural ingredients and flavors, and no artificial colors or preservatives.
Red Zinger was introduced in 1972, and nothing at Celestial Seasonings has been the same since. The success of the uniquely flavored blend gave birth to a full line of Zinger® teas, and Red Zinger had remained a Celestial Seasonings favorite for more than 30 years. The trademark "zing" comes from a combination of tart and tangy Chinese hibiscus and fruity Thai hibiscus, while lemongrass provides a lemony sweetness that helps balance the tartness. For a refreshing twist, try this perennial favorite on ice.!
Our All - Natural Legacy
In 1969, Celestial Seasonings® began blending fresh herbs picked in the Rocky Mountains, transforming the best of nature into delicious and healthful teas. Today, our veteran team of tea experts source more than 100 varieties of the finest quality teas, herbs, spices and fruits from more than 35 different countries to craft our distinctive blends.
The Hain Celestial Group
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Very good iced tea on a hot summer day
By babyboomer
from Rome, GA
describe yourself Health Conscious, Health Nut, Tea Enthusiast
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Comments about Celestial Seasonings Caffeine Free Herbal Tea, Red Zinger, 20 bags:
The tea ingredients are very cooling to the body.This is a great tea to keep in your pantry for hot summer days or for cooling down fevers. I like to serve it as iced tea on a hot summer day for a special refreshment beverage. Sweeten it with apple juice for great taste instead of using sugar.The juice can be substituted for some of the extra water needed to fill a large pitcher after you have brewed the desired amount of teabags in hot water for a few minutes. Serve in tall glasses filled with ice. This is one refreshing tea that should please just about everyone.
Bottom Line Yes, I would recommend this to a friend
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red zinger is HORRIBLE
By emma
from el paso
describe yourself Occasional Tea Drinker
this is the most horrible tea celestial seasonings offers. it's nasty smelling and nasty tasting. sounds great but wow what a let-down. i'm mixing it 1 to 4 with other celestial seasonings teas to get rid of it.blueberry and raspberry and mixed berry are the best.
Bottom Line No, I would not recommend this to a friend
Good hot or cold
By coffee lover
from new jersey
This was my first Flavored Celestial Seasoning Tea.


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