Is Recession Preparing a New Breed of Survivalist? [Survival Today

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood

http://www.drweil.com/drw/u/ART02051/healthy-cooking-tips.html

Healthy Cooking Tips

Sometimes it’s the little things that can make or break a meal. Use the following information to make your meals not just more nutritious, but more delicious!
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Portion Sizes
By understanding the average portion size of different foods, you can avoid overeating. The following are general estimates for a variety of foods.

* Protein: one serving is no larger than the size of your palm, or 3 oz.
* Starchy side dishes: the size of a tennis ball
* Medium piece of fruit: tennis-ball size
* One ounce of cheese: 4 dice
* Cabbage family: 1 cup raw, 1/2 cup cooked
* Dark leafy greens: 1 cup raw
* Water: 6 to 8 8-oz. glasses per day
* Beans and legumes: one-half cup cooked
* Whole grains: 1 slice whole-wheat bread, 1/2 cup cooked grains, cereal or pasta, 1 oz. ready-to-eat cereal

Cooking Techniques
To get the most out of your foods, use the following tips and tricks to maximize flavor and nutrients.

* Get Firm on Tofu: Freeze tofu or gently press the water out to make it firmer. If you like, you can marinate it prior to cooking for more flavor.

* Safe Grilling: Pre-cook meats on the stove or in the oven, and finish them off on the grill - less time on the grill means less carcinogens on your meats.

* Cook These Veggies: Avoid eating raw peas, beans, alfalfa sprouts, lentil sprouts, mung bean sprouts and mushrooms.

* Cut the Fat in Thai Food: When cooking with coconut milk, substitute evaporated skim milk for half the amount.

* Cooking Asparagus: Asparagus should only cook for five minutes in boiling, salted water. It should be crisp-tender, never mushy.

* Toasting Nuts: Stir raw almonds, cashews or walnuts in a dry skillet over medium-high heat or spread them on a baking sheet placed in a 350-degree oven for 10 minutes. Toss occasionally until they are done to your liking.

* Cooking Millet: To cook millet as a grain instead of rice, just simmer 1/2 cup in 1 1/2 cups of liquid. If you leave it alone as it cooks, you’ll get fluffy grains like rice; if you stir frequently and add a little extra liquid during cooking, you’ll get a dish that resembles mashed potatoes. It takes about 25 minutes to cook millet by simmering.

* Get Sweet on Sweet Potatoes: Sweet potatoes are packed with nutrients (including carotenoids, copper, and fiber) and rank much lower on the glycemic index scale than white potatoes.

http://www.drweil.com/drw/u/id/QAA326579

Q
Putting Out Strange Vibes?
When my husband puts on his watch, the time stops. When he takes it off, the time starts. Could he have some sort of energy or chemical problem?
A
Answer (Published 4/19/2004)

You pose an interesting question. I don’t have a ready answer for why your husband’s watch stops when he puts it on, but I have heard similar stories about street lights going out when certain people walk past them. I would suggest that your husband consult a practitioner of energy medicine who may be able to read his aura or diagnose his biofield.
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We have an NIH-funded center for Frontier Medicine in Biofield Science at the University of Arizona directed by Gary Schwartz, PhD, a professor of psychology. (See www.biofield.arizona.edu.) Research there will include studies of energy healers and people who can direct biofield energy to affect physical systems.
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Essentially, energy medicine falls into two broad categories:

* Treatments intended to affect energy fields that practitioners believe surround and inhabit the human body. Some types of energy medicine involve manipulating these energy fields by applying pressure, manipulating the body or placing the hands in or through these fields. Qi gong, Reiki and therapeutic touch are examples of this type of therapy.
* Treatment involving the use of electromagnetic fields. For example, some proponents of magnet therapy believe that magnets stimulate nerve endings and interact with electrical processes in the body. They suggest that magnets can help counteract electrical pollution from devices like microwave ovens and television sets that can throw off the body’s magnetic balance.

Your husband might also try a better watch.

Andrew Weil, M.D.

http://www.drweil.com/drw/u/id/QAA400071

Why Do Feet Swell?

Is there anything I can take to minimize swelling in my feet? Why does this happen?
A
Answer (Published 11/7/2006)

Swollen feet are a common problem. Sometimes, the swelling is simply a matter of gravity - when you stand or sit in one place too long, fluid from elsewhere in your body is pulled down into your feet. Another common cause is venous insufficiency, a weakening of the valves in the veins in your legs. As a result, back pressure increases in the veins, and fluid leaks into the tissues. (this is often associated with varicose veins.) Pregnancy can also cause the legs and feet to swell - here the problem is the pressure on veins from the expanding uterus and extra blood needed to grow a child. In addition, congestive heart failure, as well as such conditions as emphysema and bronchitis may cause or worsen swelling. Chronic liver or kidney failure can also cause the problem, as can thyroid disease. Obviously, it is important to rule out these more serious health concerns if you have chronically swollen feet or ankles.

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In the absence of underlying disease, the most important thing you can do is to elevate your feet whenever possible - ideally, to the level of your chest or higher (put a pillow under your legs when you’re lying down). This will improve blood flow to the heart and reduce the amount of fluid that collects in your ankles and feet. You can also wear support hose to enhance circulation and give your legs a bit of a massage. Try not to sit or stand in the same position for long periods of time. And you might try cutting back on your salt intake, since that can contribute to the swelling. You also want to protect swollen areas from pressure, injury, or extreme changes in temperature as damage to swollen skin can take longer to heal and can become easily infected.

These measures are likely to help more than any supplement I can recommend. However, studies in Europe suggest that horse chestnut extract may provide some relief to swollen feet and legs, partly by making small blood vessels less apt to leak fluid into surrounding tissue. Look for products with at least 20 percent escin, the active ingredient in horse chestnut. Start with 500-600 milligrams a day. If that helps, reduce the dosage by half for continued use. While horse chestnut is safe, it’s not for everyone. Don’t take it if you have kidney or liver disease, if you’re pregnant or nursing, or if you’re using anticoagulant drugs.

Andrew Weil, M.D.
Have you successfully battled swollen feet? Click here to reveal your strategy in our discussion groups.

http://www.drweil.com/drw/u/RCP00252/White-Bean-Spread.html

White Bean Spread

Description

When thinking of great taste accompaniments to bread, challenge the butter and olive oil and balsamic vinegar routine with this herby spread. What you have here is a versatile accompaniment for toasted baguettes or warm crepes. You can also use it as a dip made for thick chunks of French bread or pita sandwiches. Plan one day in advance in order to soak the beans overnight. Of course, you always have the option of using canned beans if you’re really pressed for time.

Food as Medicine

White beans are an especially good source of fiber. Eaten as part of a meal, they slow the metabolism of glucose, making these beans an excellent dietary choice for diabetics or pre-diabetics.

Ingredients

2 cups Great Northern or cannellini beans, soaked overnight in 6 cups of water to cover and 1 teaspoon baking soda
1 bay leaf
1 teaspoon dried basil or pesto
2 teaspoons freshly squeezed lime juice
1 clove garlic, coarsely chopped
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons freshly grated Parmesan cheese
3 tablespoons extra-virgin olive oil
1 whole grain baguette

Instructions

Dr Weil Suggests:
I much prefer the pesto to the dried basil.

Note: Do not drain the water that the beans have been soaking in overnight. Bring it to a boil and cook for 45 minutes. The beans should be easily pierced with a fork.

1. Preheat the broiler.

2. Drain and transfer the cooked beans to a food processor or blender. Add the basil or pesto, lime juice, garlic, cumin, salt, Parmesan cheese, and 1 tablespoon of the olive oil and process or blend until smooth.

3. Cut the baguette into 1-inch slices and brush the remaining tablespoons of olive oil over them, then broil on the lower rack until lightly browned.

4. Put the toasted baguette slices on a platter. Scrape the spread into a nice bowl and set it in the middle of the platter and serve.

Tip from Rosie’s Kitchen:
As long as you are preparing beans from scratch, you could double the amount and reserve half to make White Beans and Fusilli.

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Serves 12

Nutrients Per Serving:
Calories 156.1
Fat 4.1g
Saturated Fat 0.7g
(23.1% of calories from fat)
Protein 8.6g
Carbohydrate 22.3g
Cholesterol 1mg
Fiber 5.4g

This recipe is from THE HEALTHY KITCHEN - Recipes for a Better Body, Life, and Spirit by Andrew Weil, M.D and Rosie Daley (Knopf)

http://www.drweil.com/drw/u/RCP00243/potato-pancakes.html

Potato Pancakes

Description

I have made these at the house of a friend who gives a party featuring potato pancakes every year. He loves making them and gets really creative, tossing in hot sauce or different herbs. You can be as creative as you like with yours. Mine are a simple version, and I like to serve them with fresh applesauce.

Food as Medicine
Potatoes are typically fried or drenched in fatty sauces, but a potato on its own is remarkably low in calories (at 132 per cup). This humble vegetable is also high in vitamins C and B6, providing about 25 percent of the daily requirements for each nutrient.

Ingredients
3 large Idaho or Yukon potatoes (about 2 pounds)
1 large sweet onion
1 cup matzo meal, medium grain
1 egg
1 teaspoon salt, or more to taste
1/4 cup extra-virgin olive oil

GARNISH
Low-fat sour cream
Fresh applesauce

Instructions
1. Peel and grate the potatoes and onion by hand or in a food processor and put them in a large bowl. (If you grate the potatoes ahead of time, make sure to soak them in water to keep them from turning color, then drain and squeeze when ready to use.)

2. Add the matzo meal and the egg. Sprinkle in the salt and blend everything together until the onions and potatoes are coated with the egg and matzo meal. Let stand for 5 minutes.

3. With clean hands, roll a ball of dough just big enough to fit into the palm of your hand, and flatten it out with your palms to make a round cake. Repeat the process until you have used up all the batter.

4. Set a medium saucepan over medium-high heat with 1 tablespoon of olive oil. Lay 4 pancakes in the hot oil and cook for 1 minute on each side, until they turn golden brown. Transfer the pancakes to a paper towel to soak up any excess oil. Repeat, adding more olive oil to the pan, until all pancakes are cooked. Serve with sour cream and a side of fresh applesauce.

Tip from Rosie’s Kitchen
I sometimes add 1/4 cup chopped fresh sorrel leaves or chives to the batter. Sorrel, an herb that belongs to the buckwheat family, is in season during the spring. Its leaves are similar to spinach, and you’ll want to buy the bunch that has bright green ones. Don’t buy it if the leaves look wilted or pale in color.

http://www.drweil.com/drw/u/RCP00242/polenta-triangles-roasted-bell-peppers.html

Polenta with Roasted Bell Peppers

Description

Polenta, or cornmeal, is made from dried corn kernels that have been ground into fine, medium and coarse textures. It is cooked to a thick and moist consistency and either served hot - right out of the cooking pot - or cooled in a baking pan and cut into triangles. Here it is cooked with cheese to give it added flavor. The simple act of roasting peppers for the puree spread gives them a sweet, smoky taste - just right for mild-tasting polenta.

This dish makes not only a substantial appetizer, but it can also be eaten for breakfast, a snack, or lunch.

Ingredients

POLENTA
3 cups purified water
1 cup cornmeal (polenta), medium ground
1 teaspoon salt
1 tablespoon finely chopped basil
1/4 cup freshly grated cheddar or Parmesan cheese
1/8 teaspoon hot sauce (such as Tabasco)
2 shallots, peeled and roughly chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

ROASTED BELL PEPPER PUREE
3 large red bell peppers, seeded (about 1 1/2 pounds)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar

GARNISH
2 tablespoons chopped parsley
1 1/2 tablespoons additional Parmesan cheese
6 fresh basil sprigs

Instructions

1. Prepare the polenta: Bring the water to a boil in a saucepan. Slowly pour in a continuous stream of cornmeal, stirring constantly. Add the salt. Reduce the heat to low and cook uncovered, stirring occasionally, until the polenta begins to pull away from the sides of the pan, about 20 minutes. Shut off the heat and stir in the basil and cheese. Working quickly, grease with olive oil a medium-size (approximately 9 x 7 inches) shallow casserole dish or pan and pour in the cornmeal, spreading it out over the whole surface. Let the polenta set and cool for 1 hour.

2. Preheat oven to 400° F.

3. Prepare the Roasted Bell Pepper Puree: Cut the sweet red peppers into large pieces. Smear a little of the olive oil over the bottom of an ovenproof casserole dish and lay the peppers inside. Cover and bake for 20 minutes until they become soft. Remove from the oven (leave the oven on to bake the polenta) and let cool. Put the peppers in a food processor and process until smooth. Add the remaining ingredients including all but a teaspoon of the remaining olive oil, and process until thoroughly blended. Scrape the dip into a serving bowl.

3. When the polenta has cooled completely, cut two vertical lines through it, so you have three rectangles. Make diagonal cuts from corner to corner of each rectangle to make an “X,” creating 4 triangles within each of the 3 rectangles.

4. Smear some olive oil over a baking sheet and with a spatula remove each of the 12 triangles and arrange them on the sheet, leaving space around each one so that the edges can crisp. Bake on the top rack in oven for 15 minutes, or until browned.

5. To serve, pour 2 tablespoons of the Roasted Bell Pepper Puree on each of 6 serving plates. Arrange 2 Polenta Triangles alongside, sprinkle some chopped parsley and Parmesan over them, and place a basil sprig on the side.

Makes 12 - 2 per person.

http://www.drweil.com/drw/u/RCP00215/curried-greens.html

Curried Greens

Description
When some people hear the word “greens,” they immediately conjure up childhood memories of overcooked canned spinach they were forced to eat and hated. But the vegetable section of the grocery is a different world today, brimming with a variety of greens such as chard, kale, mustard, collards and bok choy that are tasty as well as excellent sources of vitamins and minerals. Iron, calcium and folic acid (an important B vitamin that helps prevent birth defects and offers protection from heart disease) are abundant in these leafy veggies. Greens can have strong tastes, but we encourage you to experiment with varieties you’ve never tried or haven’t had in a while. You’ll be in for a pleasant surprise.

Ingredients
1 pound spinach, kale, collards or beet greens (or mixture of all)
2 cloves garlic, pressed or minced
2-3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon dark-brown sugar
1 tablespoon expeller-pressed canola oil
1 cup onion, finely diced
3/4 pound brown potatoes, peeled and cubed
1/4 cup chopped fresh cilantro (optional)

Instructions
1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.

2. In a small bowl, mix together the garlic, curry powder, tomatoes, tomato paste and sugar.

3. Heat the canola oil in a skillet and sauté onion over medium-high heat until it begins to brown. Add the spice-and-tomato mixture, mix well, and cook for a few minutes.

4. Add the potatoes and 2 cups water.

5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.

6. Add greens and cook for 10 minutes more, or until potatoes are done.

7. Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired.

Serves 6

Nutrients Per Serving
Calories: 102.8
Protein: 3.5 grams
Fat: 2.6 grams
Saturated Fat: 0.2 grams
Monounsat Fat: 1.3 grams
Polyunsat Fat: 0.9 grams
Carbohydrate: 18.6 grams
Fiber: 4.1 grams
Cholesterol: 0.0 mg
Vitamin A: 5,138.3 IU
Vitamin E: 2.0 mg/IU
Vitamin C: 39.9 mg
Calcium: 104.1 mg
Magnesium: 76.1 mg

For your free personalized supplement recommendation, visit Dr. Weil’s Vitamin Advisor.

http://www.drweil.com/drw/u/ART02047/Stocking-the-Pantry.html

Stocking the Pantry

In general, most all of my recipes call for ingredients that are readily available, but occasionally you’ll come across something that has to be bought in a specialty store, such as an Asian, Middle Eastern, or health food market. In those instances I have alerted you and indicated where the item is to be found. But there are certain ingredients that I use frequently which you will want to have on hand when you want to make a healthy recipe from DrWeil.com. So let’s stock the pantry before we begin.

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Oils
Asian Products
Pasta, Rice and Grains
Flour
Nuts and Seeds

Herbs and Aromatics
Seasonings and Spices
Sweeteners
Onions and Garlic
Fruits

Oils

Toasted-sesame oil and olive oil are essential for sautéing and adding flavor and texture to a dish. Grape seed oil and walnut oil are optional but good to have for salad dressings and for sautéing, particularly grape seed because of its high smoke threshold. Note that we always call for toasted-sesame oil, which is the Asian variety but it is readily available these days in supermarkets. Store oils in a cool, dark place and don’t buy more than you can use up in a month or so.

Asian Products

Soy sauce - We always call for a natural soy sauce, such as tamari, which are available at supermarkets. Get a good supply; it keeps indefinitely.

Mirin - A sweet, low-alcohol rice wine that adds an aromatic flavor to many dishes. Probably available at most supermarkets, but you may have to get it at an Asian grocery store. Keeps well, unrefrigerated.

Rice vinegar - Milder than Western-style vinegars, although you could substitute apple cider vinegar. Available at most supermarkets these days; otherwise try an Asian market.
Coconut milk - Available in cans in most supermarkets, the low-fat variety preferred. Store in a lidded jar and refrigerate after opening; keeps for up to ten days.

Wasabi - This is a fiery root-herb that resembles horseradish, although it is not related to it. It is used frequently in Japanese dishes. Available in specialty and Asian stores in either powder or paste form. Use sparingly. Refrigerate well-sealed after opening.

Miso paste - Made from soybeans. Available in Asian grocery stores. Organic, brown-rice miso or light yellow preferred. Refrigerate after opening. Keeps a long time.

Pasta

I have recipes using buckwheat and bean-thread noodles as well as Italian style pasta. Look for the former in Asian grocery stores.

Rice and Grains

You’ll need brown, basmati, jasmine, and (optional) wild rice. Also, quinoa, bulgur wheat, cornmeal, couscous, oat bran, and millet. All these are best bought at a health food store where you can get organic products; buy them in bulk if you have a big household and are going to use them a lot, and store them in tightly sealed jars on the pantry shelf, except during very hot, humid weather when you might want to refrigerate the grains.

Flour

I use both all-purpose white flour and whole-wheat flour as well as whole-wheat pastry flour. Pastry flour is a high-starch, fine-textured flour that makes delicate pastries and cakes.

Nuts and Seeds

Walnuts, almonds, pine nuts, sesame seeds, and sunflower seeds are frequently used. Try to get organic nuts and seeds in health food stores and keep them tightly sealed, in the refrigerator or freezer.

Herbs and Aromatics

Some herbs are so much better when used fresh that it is worth growing your own. But some keep their character and aroma very well when dried, and I would recommend that you have the following dried herbs on hand:

* thyme
* sage
* oregano
* mint
* rosemary
* tarragon

Dried basil loses a lot of its character but when combined with seasonings as in a Cajun mixture, it is acceptable. Keep your fresh herbs in tightly sealed jars in a cool, dark place, preferably the refrigerator. Dried herbs do not have to be refrigerated. Replace them when they lose their bloom (your nose is your best guide); if they’ve lost their aroma, throw them out.

Seasonings and Spices

Again, if you cook a lot, you may want to buy the spices you use most frequently in bulk at a health food store. Store in tightly sealed containers in the refrigerator.

Italian seasoning:

I call for this quite a lot. If you don’t have it on hand, you can make up a batch by crushing and mixing together 1 teaspoon sage, 1 tablespoon thyme, and 1 tablespoon oregano.

Mexican seasoning:

You can buy this in a jar or make your own by combining 1 tablespoon garlic powder, 1 tablespoon cumin, and 1/2 teaspoon each black pepper, paprika, onion, and crushed thyme.

Cajun spice blend:

Available in jars or make your own by mixing 1 tablespoon paprika, 1/2 tablespoon cayenne pepper, 1 tablespoon salt, 1/2 tablespoon oregano, 1/2 tablespoon basil.

Curry powder:

Indian cooks would mix their own but since it is made up of about twenty spices, I recommend that you buy a good prepared brand.

Turmeric:

One of the principal spices that go into curry, it is what produces the deep yellow-orange color; it can be a little bitter if you use too much.

Saffron:

Very expensive, but a little goes a long way and gives a dish a deep yellow color and a subtle flavor.

Cumin:

A spice that gives a distinct flavor to Mexican foods, which I use to give a kick to all kinds of dishes.

Chili pepper:

You can buy it powdered, as cayenne, red pepper, or chili powder; as flakes; as chili oil; or as chili paste (the latter should be kept in the refrigerator after opening). If you don’t have exactly what is called for you can use the above interchangeably, but it is hard to give exact measurement equivalents, so you will have to let your tastebuds guide you. Add a little, taste, and then use more if you like it hot. Paprika: A Hungarian sweet chili powder that gives subtle flavor and brilliant color.

Fennel:

A spice with a licorice flavor (but not as sugary sweet as licorice suggests). It is better to buy it whole and grind or crush it as needed. (I call for it sprinkled on tofu and on some vegetables.)

Cinnamon, ginger, cloves, nutmeg, and allspice:

These aren’t just limited to sweets and baked goods in our recipes, so you’ll want to have them on hand to add interesting flavor to some sauces, soups, and stews. Unless used in baking, the ginger we call for is fresh ginger root and it should always be available in the vegetable drawer of your refrigerator. (Allspice is aptly named because it tastes like cinnamon, cloves, and nutmeg combined.) Nutmeg should be bought whole so you can grate it fresh (the small holes of any grater will do) because once powdered it loses its flavor rapidly. Freshly grated nutmeg perfumes not only sweets but many a savory dish of ours.

top

Sweeteners
When you want to sweeten desserts or drinks, sugar isn’t the only way to go. I use honey, maple syrup, crystallized ginger, and natural fruit perserves.

Onions and Garlic

Fresh is always best. I use these aromatics a lot, so be sure to have them in your vegetable bin (no need to refrigerate). Avoid powdered onion and garlic in any form and never buy the peeled and sometimes chopped garlic you find in jars at supermarkets these days. It’s easy to peel a clove of garlic: just smash it with the flat side of a big knife and the skin will split so that it can be pulled off. If you don’t like the smell of garlic on your hands, rub some salt on them to remove it.

Fruits

Always try to have lemons, oranges and limes when in season in your refrigerator. I use them a lot in my recipes. It is also useful to have dried fruits on hand, such as mangoes, apricots, figs, currants, and golden raisins, which keep well in tightly sealed plastic bags.

http://www.foodforeveryone.org/faq/index.php?page=index_v2&id=153&c=root

Controlling Voles & Field Mice

Q. My garden is located in the middle of an apple orchard, which also seems to be home to mice and voles. Last year we had a huge tomato crop from 300 plants in Mittleider beds , but we lost a lot of the fruit to mice. They’re like kids, taking just one bite out of each big Brandywine, making it unsalable. Anything I can do this year to improve the odds?

A. The absolute best way to minimize the damage to your fruit and vegetables is to grow them vertically! This will increase your yield SUBSTANTIALLY in several ways - not just less damage from pests. Learn about vertical growing in the Mittleider Gardening Method books and CD’s.

I recommend The Mittleider Gardening Course, Let’s Grow Tomatoes, Grow-Bed Gardening, Gardening By The Foot, and The Garden Master CD. Tomatoes and Grow-Bed are out of print at the moment, and the best way to buy the whole library is to get the Mittleider Gardening Library, with 9 books and 9 manuals. It’s available at www.growfood.com.

Other - more difficult and less effective “traditional” ways to control these pests are discussed below.

There are several ways of reducing damage from voles and mice. We will discuss them by category:
Cultural Methods and Habitat Modifications
Weeds, ground cover, mulch, and litter provide food and cover for voles (as well as bugs and diseases). Eliminating all of these from within the garden, including 3-5’ around the perimeter, will reduce the support they provide.

Tilling your soil will also reduce vole damage by removing cover, destroying existing runway burrow systems and killing a percentage of the existing population.

Repellents
Repellents containing Thiram or a “hot sauce” type of ingredient may afford short-term protection, but cannot be relied on for long-term solutions.

Toxic Baits
When the vole population is high or when they cover large areas, toxic baits may be the quickest and most practical means of control. Zinc Phosphide is used most often. It is a single-dose pelleted toxicant, and is broadcast at 6 to 10 pounds per acre, or placed by hand in runways and burrow openings. ZP Gopher Bait is recommended by some as the best zinc Phosphide bait to kill voles.

Anticoagulants interfere with an animal\\’s blood-clotting mechanisms, eventually leading to death. While these are perhaps the safest rodent bait for use around homes and gardens, because they are slow acting they must be consumed over a period of 5 or more days to be effective. Place the bait in runways or next to burrows so voles will find it during their normal travels, baiting every other day for at least six days.

Trapping
For smaller or concentrated populations, trapping may be effective. For a small garden a dozen traps is probably the minimum number required, but for larger areas 50 or more may be needed. A simple wooden mouse trap is often used, baited with a peanut butter-oatmeal mixture or apple slices. If strategically placed in their runway, no bait may be needed because voles will trigger the trap as they pass over it. Place baited traps at right angles to the runways with the trigger end in the runway. Examine traps daily and remove dead voles or reset sprung traps as needed. Continue to trap in the same location until no more voles are caught, then move the trap to a new location 15 to 20 feet away. Destroy old runways to deter new voles from moving in.

Exclusion
Quarter-inch Wire mesh fences at least 12” above the ground, and 6-10” deep in the ground, will help to exclude voles from entire gardens. Eliminating all weeds for at least 3’ on the outside of the fence will further increase its effectiveness.

Protect young trees, vines, and ornamentals from girdling using cylinders made from hardware cloth, sheet metal, or heavy plastic, such as plastic soda bottles. Make them 1) wide enough to allow for tree growth, 2) in areas with snow, tall enough to extend above snow level, and 3) buried below the soil surface enough to prevent the voles from digging under them.

Repellents
The effectiveness of commercial repellents is questionable and their use is often not practical because 1) voles usually damage plants at or just beneath the soil surface, so adequate coverage is difficult or impossible; 2) they must be applied before damage occurs, and 3) unless use on food crops is specified on the product label, repellents should never be applied in a vegetable garden.

Biological Control
While predators such as coyotes, foxes, badgers, weasels, cats, gulls, hawks and owls all eat voles, in most cases these will not solve the gardener’s problems. Reasons include: 1) Most do not hunt close to homes and gardens. 2) They have a broad-based diet and shift to other prey when the number of voles declines. 3) Predators rarely remove every vole, and any remaining voles can re-populate an area in a short period.

Other Control Methods
In our opinion, burrow fumigants are not effective for the control of voles because the vole’s burrow system is shallow and has numerous open holes. Electromagnetic or ultrasonic devices and flooding are also considered to be ineffective against voles.

This article may be found at:
http://www.foodforeveryone.org/faq/index.php?page=index_v2&id=153&c=root

[Nice]

http://www.backwoodshome.com/articles2/sanders67.html

The homestead greenhouse

By Charles Sanders Charles Sanders

For those of us living close to the land, the production of a dependable and healthful food supply is a primary objective. To that end, some consideration will likely be given, at one time or another, whether to construct a small greenhouse for homestead use. A greenhouse can provide countless hours of enjoyment and a steady supply of wholesome food. The benefits of producing your own healthy plants and crops, extending the growing season, and even the possibility of helping to heat your home are certainly possibilities when utilizing the homestead greenhouse. We have also been able to make several varieties of our own favorite garden plants available for sale to neighbors in the community.

The greenhouse itself comes made in as many styles and of as many materials as there are homesteaders. Each seems to build—or grow—their own personality into their greenhouse structure. From elaborate metal and glass pre-manufactured sun-rooms to inexpensive plastic film stretched over a crude frame, greenhouses run the gamut in design and construction. Yet, each fulfills the same basic purpose of extending the growing season for those of us who depend upon producing as much of our food as we can.

Building our greenhouse

Our own greenhouse is a combination of recycled and new materials. The frame was obtained from a friend who runs a commercial greenhouse. The 1-inch metal conduit had served as the ribbing for a Quonset-style greenhouse until it was replaced by a larger structure. I obtained a supply of the pre-curved metal tubing and constructed the greenhouse frame, lean-to fashion, on the side of the garage/workshop. First, a treated 2 x 4 was bolted onto the exterior wall of the garage below the eaves. The foundation consisted of short 4 x 4 posts set in the ground 12 feet from the wall. Treated tongue and groove 2 x 6s were secured to the posts to allow for some leveling which was necessary on the slight slope. Two by four plates were applied, and holes were bored in both the top wall plate and the base plate to accommodate the conduit. As each rib was set in place and fine tuned to the correct arc, a small hole was drilled in each of the plates, through the conduit, and a galvanized nail was used to secure the rib. Next, the door and window openings were framed, using measurements to accept the used door and window frames that I had obtained for a few dollars at a recent auction. Caulking was applied to the door and window trim as each was set in place to help to seal the fixture.

The greenhouse covering was a result of some experimentation. First, some ordinary 6-mil clear plastic film was applied, but could not withstand the onslaught of the elements. It gave way in about eight months. There are other heavy plastic films specifically made for greenhouses. Those are the types that my friends in the greenhouse business use. Another friend, who raises herbs for drying, grows her plants in a greenhouse using this type of thick plastic film stretched over a frame made of white PVC water pipe. It works well.
The author’s greenhouse is attached to his garage. In cold weather heat from a wood stove inside also heats the greenhouse through an open garage window.
The author’s greenhouse is attached to his garage. In cold weather heat from a wood stove inside also heats the greenhouse through an open garage window.

The plastic currently covering our own structure is designed for greenhouse use and was obtained from a supplier of the material strictly for homestead-type greenhouses. It consists of a 7-mil woven plastic “fabric” with a 1-mil layer of solid plastic bonded to each side. The woven texture gives much resistance to ripping or tearing and the solid layers bonded to each side help greatly in the weatherproofing. Further, the whole fabric is treated to resist ultraviolet degradation, a factor which normally contributes to the short life-span of plastic films in greenhouse applications. For more information on this rugged woven plastic covering, try contacting Northern Greenhouse Sales, Box 42, Neche, ND 58265.

Inside the greenhouse, scrap lumber was used to build the benches. Heavy wire shelves that had been discarded by a local grocery store were also added to hold more trays of seedlings. The germination bed was constructed by first framing up the sides with 1 x 6-inch lumber. A sheet of foil-backed foam insulation board was cut to fit the bed (made just slightly wider than the seed germination trays are long). Next, a one-half inch layer of sand was spread over the foam board. An electric heat cable was arranged on the sand, and was then covered with about an inch more sand. The cable does a nice job of heating the seed trays and the sand acts as a heat sink, absorbing and distributing the heat.

The thermostatically controlled heat cable maintains a good germination temperature for most varieties of vegetables we grow. Along the front wall, we placed short stacks of used tires and filled them with sand. Atop each stack was placed another tire with the sidewall removed. Cutting the sidewalls from the tires was surprisingly easy, using a utility knife. It greatly increases the amount of available planting area in each tire stack. The top tire was then filled with compost and soil, then seeded in lettuce, spinach, or whatever. They also make a fine planter for an extra-early or late tomato plant. The dark color of the tires serves to absorb heat, and the sand contained in each stack helps to store it. We have not made use of the greenhouse the entire year around, but have had great success extending the growing season. Since it is attached to my garage and shop, I utilized an existing window opening, the wood stove in the garage, a window fan, and a timer to add heat to the greenhouse. By keeping a fire going in the garage, which I often do anyway, and timing the fan to turn on as the day begins to cool, we have been able to pick the last tomato off of the vine on Christmas Eve.

Starting plants

For starting seeds and transplants, the greenhouse is hard to beat. We start by using some of the black plastic flats that stores and nurseries display their containers of plants in. The local grocer saved a bunch of them for us. They are great for filling with planting mix and starting seeds in. I attached some wooden ribs to a suitable piece of plywood, added a handle, and can quickly make rows in flats of soil mix. The planting board speeds things up when planting seeds.
The benches in this greenhouse hold trays of plants already sprouted from seeds.
The benches in this greenhouse hold trays of plants already sprouted from seeds.

The seeds sprout quickly on the heated bed. Once they grow large enough to move into separate containers, they are gently lifted, one by one, and transplanted into ordinary styrofoam cups. I prepare the cups by poking two or three small holes in the bottom of each to allow water to drain. This can be done, a stack at a time, by shoving a long heavy wire down through the cups. A friend also saved us a large grocery sack full of used plastic yogurt cups that worked well too. We have also used commercial-type plant containers which held six plants each. Any of these containers will work fine and I’m sure you can come up with ideas for other suitable plant cups as well. Anything from tin cans to boxes will work.

Building and working in your own small greenhouse is a very rewarding way to spend some time. Remember, there are as many ways to build a greenhouse as there are homesteaders. The main thing is to use what you have or can readily obtain, adapt the structure to your own circumstances, and then use the dickens out of it. If you are working towards selling plants, you will find an eager market waiting. In any case, you will be rewarded with fresh vegetables nearly year-round, healthy and vigorous garden plants, and the satisfaction of knowing that you’re another step closer to self-sufficiency. For more information, I’d recommend the following publications:

The Food and Heat Producing Solar Greenhouse, by Bill Yanda and Rick Fisher, John Muir Publications, Inc., P.O. Box 613, Santa Fe, NM 87501.

The Solar Greenhouse Book, edited by James C. McCullagh, Rodale Press, Box 6, Emmaus, PA 18099-0006

The Guide to Self Sufficiency, by John Seymour, Hearst Publications, New York.

http://www.kurtsaxon.com/foods005.htm

The Survival Foods And Gardening Section

SAVING MONEY WITH
A THERMOS BOTTLE

By Kurt Saxon

Many subscribers write that they will eventually buy all my books but they can’t afford them at this time. Many are students on limited allowances. Some are on Social Security or pensions. Others are on Welfare, as I was after an injury, when I got $86.00 per month in l969. I paid $50.00 for rent and had only $36.00 left for food and incidentals. Even so, I ate better than before. Prices were indeed lower then but, surprisingly, the costs of the more basic foods have hardly changed.

For instance, 60 pounds of hard red winter wheat, the highest in protein, minerals and vitamins, averages $8.00 (240 breakfasts at 4 cents each). Brown rice, also higher in nutrition than white, costs $14.00 for 25 pounds. Also 200 servings since rice swells twice as large as wheat. These are bought in bulk at any feed and seed store.

Wheat and rice are the staple foods of billions and, if prepared my way, will fill you up, give you boundless energy; and cost nothing, if you consider that the saving in gas or electricity will offset their purchase prices.

I do not mean that wheat and rice, plain, is what I am asking you to live on. When is the last time you have eaten a potato plain? I am simply suggesting you process all your food in inexpensive, energy-saving ways and eat better than you ever have for less than $10.00 per week. Then you can not only afford all my books but many other things you have wanted but had to do without because most of your food budget goes to pay others to do what you should learn to do for yourself.

The thermos and the dehydrator are first steps in eating better for so much less. As a Survivalist, you will have to understand food preparation or you might as well eat, drink and be merry in the short time you have left.

A great factor which makes this practical and easy to understand is that since it is by a man, it is basic, gut-level and moron-simple. You won’t even need to open a cookbook.

First the thermos. There are three kinds but only one is practical. Forget the cheap, plastic ones lined with Styrofoam. These might cook oatmeal and white rice but do not have the heat holding power you need. Silvered glass thermoses are fine, but a bump will break them. Also, since you are going to do actual cooking and will use a fork to remove the contents, they will not hold up.

The only practical cooking thermos is the Aladdin Stanley. It is lined with stainless steel, is well insulated and will keep steaming hot for up to 24 hours and holds a quart. It is also unbreakable, with a lifetime warranty. It costs $22.00 at Wal-Mart or can be ordered through any sporting goods store. It would save you its price in a few days. If you have a family, get two or three.

Most foods cook at 180 degrees or more. We are used to boiling, which is 212 degrees, and foods do cook faster, the higher the temperature. But if time is not important, cooking at a lower temperature is even better as most vitamins are not broken down. Thus, if you cook at a minimum heat, you save nutrition.

A great factor in thermos cooking is the saving in the cost of energy. Whereas it would take about two hours to cook whole-grain wheat or nearly an hour to cook brown rice. Thermos cookery takes only five minutes to cook anything. So it is indeed possible to save as much in energy as you spend on the food. You can imagine the convenience of thermos cookery in camping, which would save on wood, weight of food carried, and no food odors to alert bears or enemies.

Thermos cookery is also an advantage to anyone living where he is not allowed to cook. There are no cooking odors to tip off the landlord.

First, you need the thermos. Then you need a heat source. If you are in a non-cooking room, buy a cheap, one burner hot plate from your local Wal-Mart, Target, Sears etc. You will need a one quart saucepan. You will also need a special funnel to quickly pour the pan’s contents into the thermos, plus a spoon or fork to help the last of the food into the funnel.

To make the funnel, cut off the bottom four inches from a gallon plastic milk container. If you do not buy milk or cannot find an empty container, go to your nearest laundromat. You will find in the trash receptacle, an empty gallon bleach bottle. Use that the same as the milk container but wash it until there is no more bleach odor.

The first step in thermos cookery is to fill the thermos with water up to the point reached by the stopper. Empty the water into the saucepan and make a scratch or other indelible mark at the water’s surface inside the saucepan. This will allow you to put just enough water in the saucepan, as too much will leave food out and too little will give you less cooking water.

Just to test how the cooker works, start with four ounces of wheat. You do not need to buy 60 pounds. You can buy two pounds from your health food store for about $.80 This would give you eight meals at 10 cents each.

In the evening, put four ounces in your saucepan, plus a half-teaspoon of salt to prevent flatness, even if you intend to sweeten it. Fill to the mark with water. (If you have hot water, let the tap run until it is hottest. Tests have shown that less energy is used in using hot tap water than in boiling from cold.) Bring the contents to a rolling boil, stirring all the while. This will take from three to five minutes.

Then quickly, but carefully, swirl and pour the contents into the funnel and help any lagging matter from the pan to the funnel and into the thermos. Cap firmly but not tightly, shake and lay the thermos on its side, to keep the contents even.

Next morning open the thermos and pour its contents into the saucepan. With four ounces of dry wheat, you will now have at least 3/4 pound of cooked wheat and about a pint of vitamin and mineral enriched water. It has a pleasant taste. Drink it.

You can now put milk and sweetener on it or margarine, salt and pepper, etc. If you can eat the whole 3/4 of a pound, you will be surprised at how energetic you feel for the next several hours. An added bonus is its high fiber content.

Having tried the four ounce portion, you might next use eight ounces. This will absorb most of the water. It is unlikely that you could eat a pound and a half of cooked whole grain wheat. You can either divide it and eat the other half for supper or if you are a family man, make it the family breakfast food to replace the expensive brand.

If you have children, get them into the act by fantasizing they are Rangers on a jungle patrol.

For lunch, prepare a few ounces of hamburger or other meat chopped finely, plus chopped potatoes and other vegetables the night before. After breakfast, put these and the right amount of water in the saucepan and prepare as usual. At lunchtime you will have a quart of really delicious stew. Since nothing leaves the thermos in cooking, as contrasted to the flavor leaving stew cooking on the stove, you can understand the better tasting, higher vitamin content of thermos stew.

Lunch and possibly supper should not cost you more than 25 cents if you study the article on the dehydrator. Jerky and dried vegetable stew is good and costs little.

The brown rice dishes could also be either a main course or desert. Brown rice has a much greater swelling factor than wheat so four ounces of rice will pretty much fill the thermos. You can put vegetables and meat in it to cook or try a favorite of mine. It is four ounces of brown rice, 9 cents; one ounce of powdered milk, 10 cents in a large box; two ounces of raisins, 22 cents; one teaspoon of salt; some cinnamon and four saccharine tablets. Cook overnight. This is 46 cents for 1 1/2 pounds of desert.

With some experimenting, you can become an expert in thermos cookery. If you are single and live alone, you could, conceivably, eat nothing except what you cooked in a thermos. But if you are married, and especially if you have children, don’t push it. Even with the economy of this system, it’s not worth alienating your family. If your wife doesn’t like it, challenge her to make the food tastier and think up some thermos recipes. You might also tell her the advantages of thermos cookery.

For one thing, she would spend much less time in the kitchen. What with the expected brownouts, she could do all the cooking in five, ten, fifteen minutes, depending on how many thermos bottles she used. Another important factor is that, especially during the heat waves, the home would not suffer the added heat from the kitchen. This would also cut down on the air conditioning costs.

A tip you may not have known is that the pilot light in a gas stove not only raises the temperature in the kitchen but also accounts for a fourth of all the gas burned in the stove. Matches are much cheaper. Turn the pilot light off.

Be sure to get SURVIVOR Vol. 1 for a full course on inexpensive but tasty and nourishing food, plus sprouting for green vegetables, soy milk, tofu, etc.

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