506-How Eating Local Food Helps Climate

JOIN THE FLOCK-BROWN DUCK COFFEE!

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What's Cookin:

Yesterday I made a batch of whole-milk yogurt, I added organic heavy cream and some whole milk powder to try to attain a very thick yogurt, will check on it in less than a few hours. I used 24-ounce glass jars sitting in water in my Instant Pot, never attempted this method before-UPDATE-turned out terrific! Nice and thick.
Burgers for dinner; half grass-fed bison and grass-fed beef, seasoned simply with salt and pepper and a touch of Worcestershire cooked over oak charcoal on my Bigg Green Egg
Today I will be making tomato pie-heirloom tomatoes, bacon or pancetta, basil, and high-quality blue cheese baked in a pata brisee that I make with duck fat or lard.

FOOD INDUSTRY AND HARVEST NEWS:

Novamex’s Mineraqua touts tap water as a meaningful differentiator as it does not “waste” natural spring water but is this good? Tap water? Hmmm

TODAY’S MAIN TOPIC:

I hear a lot of blather from politicians, media liars, and un-elected globalists about the “climate emergency” and how we need to act NOW to save our burning planet but I rarely if ever hear them talk about eating local food and how purchasing fruit from South America and protein that was raised here, shipped to our enemies, packaged and shipped back for us to buy is terribly wasteful. Learning how to cook seasonal recipes all year long is a delightful journey that unlocks the wholesome flavors of nature's bounty. The first step is sourcing local foods, which involves developing an understanding and appreciation for the cycles of nature in your region. By connecting with local farmers and farm markets, farm-to-table initiatives, and community-supported agriculture programs, you can access a diverse array of fresh produce, herbs, and grains throughout the year. Next, it's essential to expand one's recipe repertoire for each type of food. Experimenting with various cooking techniques, flavors, and cuisines ensures a diverse and exciting culinary experience. To create a well-rounded diet, integrating local protein, such as grass-fed meats, pastured chicken, heritage pigs raised in forests, plus local and regional dairy products, and freshly harvested fruits. This adds both nutritional balance and deliciousness to every meal. Embracing this approach to cooking not only nourishes our bodies, but also supports local farmers, and spending locally reduces our carbon footprint, and deepens our connection to the seasons and what each has to offer.

Homesteading Tsunami:

Homesteaders Of America Conference in October-Front Royal VA 10/13 &10/14
Speakers include; Eustis Conway, Sean & Beth Douroughty of The Independent Farmstead, John Lovell Warrior Poets Society