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Tim McNeilly (Creative Cultures) - Emergency Response and Preparedness #3
Tim McNeilly hosts semi-regular Fermenting workshops, having been Fermenting now for 25 years his workshops are very clear and the processes are very simple.
You can find out more about Tim and any upcoming dates for his workshops through his facebook page.
Next Workshop - 23rd of October and the 4th of December at the Lighthouse Regenerative Farm. Also some others, find out more above.
Show notes:
12 years of running workshops. Averaging fortnightly workshops but with recent move to Queensland, this has become a little less intermittent.
Looking for workshop spaces and interested people...*hint hint*
Doesn't buy anything that's advertised as they have to cover those costs and to a degree can't focus on the quality of the product.
Pasteurised factory Kombucha.
Mead... The good stuff! Make more than you can drink quickly and keep making batches.
Clover honey. Gum honeys. Manuka honey, complex sugars, 12 month brew - amazing and potentially medicinal?
Me not very well sharing John Marco Allegro's Sacred Mushroom and The Cross.
Alot of history buried beneath cultural priorities about ancient fermenting practices.
Why Organic is ideal. Monocropping and Petro-chemical defoliators and pesticides.
Metabolising toxins. Kombucha can help pass BPAs.
Bioferments. All failed ferments go into Garden. Fermenting weeds and fruit scraps.
Working with the local animals and plants not against.
Life span of ferments: (Temperature, moisture levels, Larder/Cellar, etc)
Sauerkraut will last several years. Can lose nutrient value and flavour profile changes but long term storage of cabbage, this is ideal.
Viili doesn't last very long but you can do repeat top ups with leftovers.
Milk Kefir can last a few months.
Tepache (very tasty) can last a couple months.
Decarboxylated Amanita in honey.
Pee on your citrus trees!
Shelf stable foods for supply chain disruptions. Rice, Beans, Grains.
Get out of the city.
Start a vege garden.
Network with people already growing food.
Eat weeds. Keep in mind Into The Wild.
Balance stocks of what you can produce and eat with what you can trade.
Monsanto and their monopoly on seeds.
Distilling water can remove fluoride.
Add a bit of salt and bicarb.
Vortex and pray over.
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By Sacred LabTim McNeilly hosts semi-regular Fermenting workshops, having been Fermenting now for 25 years his workshops are very clear and the processes are very simple.
You can find out more about Tim and any upcoming dates for his workshops through his facebook page.
Next Workshop - 23rd of October and the 4th of December at the Lighthouse Regenerative Farm. Also some others, find out more above.
Show notes:
12 years of running workshops. Averaging fortnightly workshops but with recent move to Queensland, this has become a little less intermittent.
Looking for workshop spaces and interested people...*hint hint*
Doesn't buy anything that's advertised as they have to cover those costs and to a degree can't focus on the quality of the product.
Pasteurised factory Kombucha.
Mead... The good stuff! Make more than you can drink quickly and keep making batches.
Clover honey. Gum honeys. Manuka honey, complex sugars, 12 month brew - amazing and potentially medicinal?
Me not very well sharing John Marco Allegro's Sacred Mushroom and The Cross.
Alot of history buried beneath cultural priorities about ancient fermenting practices.
Why Organic is ideal. Monocropping and Petro-chemical defoliators and pesticides.
Metabolising toxins. Kombucha can help pass BPAs.
Bioferments. All failed ferments go into Garden. Fermenting weeds and fruit scraps.
Working with the local animals and plants not against.
Life span of ferments: (Temperature, moisture levels, Larder/Cellar, etc)
Sauerkraut will last several years. Can lose nutrient value and flavour profile changes but long term storage of cabbage, this is ideal.
Viili doesn't last very long but you can do repeat top ups with leftovers.
Milk Kefir can last a few months.
Tepache (very tasty) can last a couple months.
Decarboxylated Amanita in honey.
Pee on your citrus trees!
Shelf stable foods for supply chain disruptions. Rice, Beans, Grains.
Get out of the city.
Start a vege garden.
Network with people already growing food.
Eat weeds. Keep in mind Into The Wild.
Balance stocks of what you can produce and eat with what you can trade.
Monsanto and their monopoly on seeds.
Distilling water can remove fluoride.
Add a bit of salt and bicarb.
Vortex and pray over.
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