Food Preservation and Grandma’s Dill Pickles
Fermenting, Processing & Food Preservation, Recipes — by Niva Kay July 30, 2012
In my grandmother’s house you can always be sure to find the tastiest, crunchiest homemade dill pickles. "You have to choose the right cucumbers and they can only be found in the early cucumber season", she says. The right cucumbers are small and firm and slightly sweet. They are grown with very little irrigation, often irrigated only as seedlings. They are very different in flavor from the big European watery cucumbers and from the greenhouse grown cucumbers available year round. Their season is very short; early summer.
Natural Hair Care and Small Steps Towards Sustainability
Consumerism, Health & Disease, Medicinal Plants — by Niva Kay February 22, 2012
In this article I would like to share with you the transition Yotam and I went through from conventional hair care to a completely zero waste, home made, natural hair care regime.
I think this process is also a mirror to many other parallel transitions we have been doing in our lives on our way to sustainability, and that our society still needs to go through.
Any step you take on this path is blessed, but knowing that there is more that you can do can help in taking yourself further.
Here are the steps we’ve gone through:
Comments (7)How to Prepare a Beneficial Microorganism Mixture
Compost, Fungi, Rehabilitation, Soil Biology, Soil Composition, Soil Conservation — by Niva Kay February 4, 2012
Many have heard of EM mixtures, sold worldwide with cultures of effective microorganisms, that due to their symbiotic relationships with each other can benefit the microorganisms’ ecosystem in our soils, compost piles and toilets. They are known to boost yield and speed the composting process and are sold worldwide for their positive effect.
You can read more about the commercial brands of EM and the process of their discovery by Dr.Teruo Higa from Japan in Wikipedia.
There are three types of microbial life that come together to form the mixture. It is not a certain strain of microbes that holds the key, but rather the combination of the different groups that gives the positive effect we are looking for.
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