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Monthly Archives: February 2020


Recently, I have seen a growing debate among people on the internet concerning the cause of climate change. Here are a few of the ideas that I have discovered.

The Ostrich Approach

First, there is the Ostrich approach. In this case, people are saying that nothing is really changing, that this is all media hype designed to enslave us to a political system that controls our every move. They are saying that these weather cycles come all the time. They believe that if weather conditions negatively affect our climate this year, not to worry. Things will be better next year.

Grand Solar Minimum

Grand solar minimum is a scientific cyclic phenomenon in which sunspot activity slows down to almost negative.

Two types of solar minimum exist. This type of solar minimum phase occurs approximately every eleven years and the sun’s activity is reduced to its lowest level and there are very few sunspots.

The second type is the Grand Solar Minimum in which the sun’s energy production decreases by about 7%. Scientists believe that the one occurred between 1645 and 1715.  They also said that a grand solar minimum coincided with the mini-ice age that sparked the black plague and drove the Vikings out of Greenland.

According to Valentina Zharkova, Professor of Mathematics at Northumbia University in the UK, we could be at the beginning of a grand solar minimum that could bring on a mini ice age that would last approximately 3 sun cycles or 33 years and which would be at its peak around 2030. During this time we would likely to see shorter growing seasons and colder, more brutal winters and would be damaging to the world economy. They point to the world-wide decrease in crop production because of this decrease in sun energy production as the reason for the current weather patterns and devastating  crop losses that occurred around the world in 2019.

As I have been reading about this event, I have found that this reason for the current agricultural difficulties is a favorite among the proponents of chemical agriculture. They believe that the reason for the crop losses is not the fault of the current agricultural system but the sun is completely responsible for what’s going on and there is not much we can do about it. It’s not your fault, farmer! Here, buy some of our GMO seed that we have designed for you!

Magnetic Pole Changes

There is evidence that the magnetic poles are shifting. Some people fear that it will lead to the polar ice caps melting and earthquakes. However, this is a magnetic pole shift, not a geographical one. All this means is that your compass will face south instead of north.

The main risk that would likely occur is that GPS satellites could glitch for hours, recovering once it is over – and of power cuts. We used to think that the power cuts could be severe and cost getting on for a trillion dollars and risk power cut for months or longer. Current estimates, however, place the damage costs to be in the range of the cost of damages of a major hurricane. It may also make it necessary for you to use more sunscreen during the time of the shift.

The big problem that is occurring involves the weakening of the earth’s magnetic field and the increased susceptibility to cosmic storms invading the earth’s atmosphere. However, this weakening is occurring slowly and gives the inhabitants of planet earth the chance to adapt and survive.

Carbon Emissions

Since Al Gore’s Inconvenient Truth documentary came out, carbon dioxide emissions in the atmosphere has been said to be the cause of climate change. According to NASA’s Global Climate Change, Vital Signs of a Planet, carbon emissions from the earth remained relatively constant with generally balanced climatic fluctuations for 400 thousand years prior to the industrial revolution. However, since the industrial revolution and especially since 1950, carbon has been emitting into the atmosphere at an exponential rate. Just since January 16, 2005, carbon in the atmosphere has risen from 378.21 ppm to 412.43 ppm on December 16, 2019 with no indications of any real decrease during that time.

According to NASA:

Carbon dioxide is released through natural processes such as respiration and volcano eruptions and through human activities such as deforestation, land use changes, and burning fossil fuels. Humans have increased atmospheric CO2 concentration by more than a third since the Industrial Revolution began. This is the most important long-lived “forcing” of climate change.

Can All of it be True?

Yes, it can all be true, and I am sure that it all probably is.

As you can see, there are a number of things that we can’t do anything about. We can’t change the sun or the earth’s magnetism, but we can change our part in the creation of carbon emissions. However, even decreasing the carbon in the atmosphere is difficult. Did you know that if every individual home did everything, they could to eliminate their contributions of carbon in the atmosphere that we would only decrease the increase the additions of carbon dioxide in the atmosphere by 22%? The rest of the carbon issue is related to agriculture and industry.

What Can We Do About it?

So, what can we do? As a permaculture student and designer, I like to look at the big picture, the whole picture. I can cooperate with nature, the systems of the earth, and adapt to the climate changes. I see the value in heirloom seeds that I can save. These seeds offer diverse genetics that adapt to the current climate in my current location. I see the value of adapting to climate by realizing that I might not be able to grow the same crops on my land that grew on my land a few years ago.

Compost helps feed diverse micro-organisms that adapt more readily to changes. Bacteria, fungi, nematodes, and the like adapt to changes readily and help the neighboring plants adapt. Unlike pesticides, herbicides, and antibiotics, compost teas, vermiculture teas, insect frask, and other natural measures can be used to prevent or solve problems related to insect or disease infestations in a way that decreases the chances of reoccurrence.

As I get to understand my own land better, I can develop my own microclimate. If rain comes in buckets in just a few hours and then doesn’t come again for months, I can conserve my water through rain catchment, and spreading, and storing, and sinking water on my property. I can see where some technology can benefit the situation too.  I can use greenhouses, row covers, indoor lighting, or shade cloths to capture or filter the sun depending on sun intensity.  

I see the value of smaller localized farms that serve the communities in which they are located. I foresee the demise of giant agribusiness farms. We should consider that gone are the days where we get all of our fruits and vegetables from California, Texas, and Florida. We should realize that the Great Plains are better suited to range grasslands than corn and CAFOs.  It’s time we started realizing that some crops should be grown and eaten in season whenever possible. We can grow fruits, berries, vegetables, and even livestock in our own backyards and produce a product that is healthier and more sustainable.

No matter what the reason for the extreme weather we are facing, we can change and adapt by working with nature rather than against it. It doesn’t matter whether it’s the sun and the Grand Solar Minimum or changes in the earth’s magnetism, or carbon emissions, nature always has an answer if we are willing to listen what nature has to tell us.


Everything on this earth is connected through the water cycle. The most important issues related to the survival of planet earth are the issues related to the ocean. The ocean covers 70 percent of our planet surface. Issues related to our abuse of our natural resources have led to problems in the ocean including the extinction of many ocean fish, dead zones, red tides, and negative changes in sea plants and animals.

As you can see, I actually use these products.

Like the earth’s surface, as adults, we too are 70 percent water and how we treat the earth ultimately is how we treat ourselves. Did you know that more toxins are absorbed through your skin than through the digestive tract? Think about that the next time you put chemicals on your skin.

As I mentioned before, a few months ago. I signed up for The Advanced Permaculture Student Online, facilitated by Matt Powers (former member of “The Cringe” rock group). When I signed up for The Advanced Permaculture Student Online, I received as part of a goodie bag products put out by AMA Sea Beauty.

As I learned more about these products, I have realized that I need to start paying more attention to my skincare and what I put on my skin. If I can’t put a product in my mouth, why am I putting it on my skin?

The Products

AMA Sea Beauty sent me six full size products for me to try. The DeepSea Macroalgae serum, The SeaGlo Microalgae oil, VitaSea Thalassotherapy Treatment, SeaMist Marine Mineral Toner, SeaScrub, and SeaTea Beauty Bath Ritual.

I started using the SeaMist Marine Mineral Toner and the VitaSea Thalassotherapy treatment in the morning. I put on the thalassotherapy onto my dry face and then spritzed on the SeaMist Marine Mineral Toner. At night I gently work the SeaGlo Microalgae Oil into the skin on my face and on my neck and then finish my nightly routine with DeepSea Macroalgae serum. My skin seems to be getting healthier and more youthful every time I use it.

I have to admit, that the first time I used the SeaScrub, I thought it was a little too drying BUT after I used the other products for a week , I found that it did a wonderful job scrubbing away the dead skin cells on my face leaving it shiny clean.

Since it is winter, I decided to use organic coconut oil as a moisturizer on my face. The skin on my face is soft and smooth.

The SeaTea Beauty Bath Ritual

The sixth product, (not shown in the photo) the SeaTea Beauty Bath Ritual was perfect for a home spa day! I started filling the tub with bath water (not too hot, not too cold) and hung the bag over the spigot as per the instructions. At first the water came out clear, but as the bag became soaked, the water turned a beautiful aqua marine blue. No artificial color did that! It was all natural!

I soaked in the tub for about 20 minutes. It felt wonderful. The aroma was light and smelled slightly like some sort of flower blossom. I towel dried and applied the organic coconut oil that I keep in my bathroom. My skin was soft and healthy looking. the dry skin I usually feel this time of year has been nonexistent. My skin felt rejuvenated and clean. I highly recommend this high-end quality beauty products.

The AMA Sea Beauty’s Mission

On the AMA Sea Beauty’s website, https://www.amaseabeauty.com  they say that they are a team of ocean lovers who are dedicated to natural beauty practices. Their beauty promise is built on regenerative practices of water, plants, light, and their belief in the healing powers of the sea. They are vegan, cruelty free, sustainable, recyclable and clean.

They use bioactive compounds from the sea that deliver potent unparalleled restorative and regenerative nutrients which feed us at the cellular level. Not only are the products superb, but they help protect the sea environment. Every purchase of AMA Sea Beauty products goes to their mission. I feel that this is a company worth supporting. Their 25-acre ocean farm Pharmersea is off the coast of Santa Barbara and is dedicated into supporting blue economies while addressing climate stability.

I don’t receive any compensation for my recommendation, but I definitely recommend them to anyone who, like me, wants to use natural products on their skin. The fact that they also help preserve the environment in the process is an added bonus!

I have written a related book!

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Here are the first of the sweet potato slips that I recently transplanted from the ice cream bucket in the same photo. So far I have four plants and they are growing.

As many of you know, I am moving out into the country to my homestead this spring. I talked to my son Jeremy the other day. We discussed moving my trailer onto my land. Unfortunately, the ground there is still too wet to move the building, but it is not too wet for me to start planting  garden transplants indoors here in Springfield.

Sweet Potatoes

I actually started the weekend after Thanksgiving when I planted a single sweet potato in a container in my kitchen. To tell you the truth, I wasn’t sure that it would grow because the sweet potato had been scrubbed so much that some of the outer skin had been scrubbed off. However, the sweet potatoes did grow. It grew so well that last week I separated some of the first of the slips (the green leaves, stems and attached roots) from the sweet potato tuber and planted them in soil. Some gardeners place slips in water, but I believe that the slips will transplant into the garden better if they are planted in soil rather than allowed to root in water. I left one green leaf on the tuber so that more slips can grow from the tuber.

I just started these last Wednesday (2/5/2020 and I already have Winter thyme, cabbages and onions starting to sprout!

Onions– This year I have two kinds of onions that I am starting from seed. One is yellow Spanish sweet onion and the other is a Red Florence which is an heirloom variety. I planted about four seeds in each cell. The reason I did this is so that when the time comes to plant the cell, I’ll simply pop the cell in the ground and I’ll have four onion plants to work with rather than one. This means that I will be able to plant much more quickly and I won’t have to deal with one single skinny little plant.

Chives– I only had a few chive seeds left so I planted them in a couple little cells. When the chives reach size, I will either transplant them into a larger pot or directly into the garden.

Asparagus-Though not usually as successful at starting from seeds as they are from crowns, I have started some plants from seed. Asparagus is a perennial vegetable that once established in three years should give me at least 20 years of production. I’ll probably be picking up a couple of crowns too. This way I’ll be able to get harvest a year earlier than I would with just the seeds.

Lavender-Lavender is another plant that is easier to grow from a plant than it is from seed, but again I am going to give it a try. If it doesn’t get started by the time spring comes, I’ll pick up a plant or two from the plant nursery.

Parsley is also an herb that I am growing that can be difficult at times to get started. To assist me at getting this plant started, I put the seed packet into the freezer and then stored it in the refrigerator until I was ready to plant. From what I understand, deep chilling the parsley before planting encourages the plant to sprout.

Basil-This is sweet basil that is specifically designed to grow in a container. I planted a few plants now, but I think I might plant more when I plant my tomato seeds for transplants. This herb is considered annual in temperate climates is actually a tropical perennial. If I can grow a couple plants of this herb in a container, I may be able to maintain this herb fresh all winter.

 Oregano-Oregano is a very common herb used in Italian cooking. It is not just a common herb, but it is also perennial.

Winter Thyme– This plant is also a common perennial herb that grows like a low growing ground cover. It can be grown between rocks in a walkway or patio and will give off a pleasant scent if stepped on.

Lemon Mint-This lemony member of the mint family is often grown for drying to make a tea. It also is a perennial.

Cayenne Peppers-I’ll probably get a few other hot pepper plants as plants, but I am going to try to grow cayenne from seed this year. I will be able to dry the seeds and dry the flesh separately. The flesh I’ll dry and grind for cayenne powder. The seeds I’ll dry and use whenever I want to add a little more heat when I’m cooking and to save for seed to keep the variety going every year in my garden.

Sweet Peppers-I’m starting my peppers a little earlier than my tomatoes this year so that perhaps I may be able to get peppers and tomatoes ripening at the same time. Sweet peppers are one of the key components (along with tomatoes, onions, garlic, oregano, thyme, and basil) in my home canned tomato sauce. They are also a key ingredient in pickle relish and my homemade salsa. I’ll also enjoy eating them fresh and freezing them in various forms in the freezer to enjoy next winter.

Newly germinated cabbages

Copenhagen Market Cabbage-Since I will be able to put out cabbage about the same time that I put out the onions, I planted a few cells of cabbage. I have other members of the cabbage family that I will put out as the season progresses, but I thought that a few cabbages grown early would be a nice to have in the garden.

Potatoes

I have a few small potatoes that I have been over wintering in my refrigerator with the sole intention of saving as seed potatoes that I will be planting this coming spring. They are of red, white and blue varieties. Back in the fall I wrapped each individual potato in brown paper and put them into a paper sack in the refrigerator. I pulled them out and looked at them a few days ago and not one of them was rotten. About two weeks before I intend to plant them, I will be taking them out and sprouting out the cherts at room temperature.

There you have it. The start to my garden, especially my herb garden. In the next couple of weeks, I’ll be starting other plants for transplanting including my tomato plants. More on those and my garden’s progress later.

Are you thinking about starting a garden this year? My book Simply Vegetable Gardening is full of tips to help you have the best one possible!

(Makes a Great Gift for any gardener in your life too!)


Ten Tips for Starting Your Permaculture Kitchen

Last week, I talked about how it is that we live on planet earth and that there are things that we can do to help ourselves protect our planet earth. Most people don’t want to be eco-activists. I don’t want to be an eco-activist. I don’t necessarily agree with everything many suggest. I am not a vegan. I believe that a little meat in the human diet is a good thing and good for the environment. (More on this in a later post). However, there are things that we can do to help sustain our planet that I think do make sense.

One concept in permaculture, is to view our space on this earth in six zones, zones 1, 2, 3, 4, 5 and 0. Today we’re going to be talking about zone 0, and zone 0 can be a lot of things. Zone 0 is where a person lives. Zone 0 can be that person’s house, but it can also be that person’s mind. In this case, we’re going to refer to zone 0 as the house, and in this article, our focus in zone 0 is the kitchen.

Start Here

The kitchen is a good place to start permaculture. The reason is that, though not everyone has land, just about everyone has a kitchen or can create the components of one in their living environment. One of the ways that we can start permaculture in our kitchen is by learning to utilize what we bring into the kitchen to feed our families. It also is the place where social permaculture occurs most regarding human beings.

One of the first steps we can help sustain our planet and keep it healthy is to carefully determine what we bring into our homes. Do we really need to bring those over-processed, overly packaged, plastic covered foods into our homes? Nutritionists tell us that we’d be healthier if we ate a simpler diet like the Mediterranean diet which includes whole foods and if we ate more fruits and vegetables and fresh herbs and consider meat more as flavor enhancer. As much as possible, we can buy foods that come in their natural packaging like vegetables not in plastic. We can buy grains, nuts, beans, and dried foods in bulk and store in reusable containers. It is not only good for the environment but saves money too.

The Kitchen’s Waste Stream

Another way we can help sustain our planet and keep it healthy is to learn how we can deal with the so-called waste stream from our kitchen. A lot of what comes out of our kitchen can be used as a supplement to our animal feed or fed into our compost piles. The paper products can be fed into our wood heating stoves for heat in the winter or added to our compost piles as a wonderful carbon source. This process is an example of a permaculture strategy called stacking functions. By taking the waste of one process and using it for another function within our own property, we slow down or even eliminate waste disposal at least for a high percentage of our kitchen wastes. Instead of taking out a bag or more of garbage every week, we can take out a smaller bag of garbage once a month!

A good place to start is to reduce the amount of food that you throw away. Did you know that forty percent of the food the average American brings into their homes ends up in a landfill? A good thing to do to avoid buying food you won’t eat is to do meal planning before bringing food into the house. Don’t bring anything into your house that you know you won’t be able to eat before it goes bad.

Tips to Get You Started

A few ways that I have dealt with kitchen wastes this past winter.

  1. Bread-whenever I have bread that is going stale (but not moldy), it doesn’t go into the trash, instead I throw it into a freezer bag and into the freezer. Whenever I want to make bread pudding or stuffing, I take what I need out and cube it and make the dish. If there’s too much in the freezer and I don’t plan to make either, I dry the bread crumbs in the oven and then when the moisture is completely out of it, I put it in my food processer and make panko that I can keep in my cupboard. Whenever I want a breading to make meatloaf or meatballs I add Italian seasoning, garlic salt and pepper to the panko. Whenever I want a breading topping for a casserole (like macaroni and cheese), I mix the panko with a little garlic powder, salt, pepper and butter and put over the top. Whenever I want a breading for fried or oven fried meat, I mix the appropriate seasoning for that too. It may not seem like much, but over a year, the cost savings can add up.
  2. Vegetable Scraps-I have learned to scrub my vegetables before peeling them so that when I finish peeling them, I put the vegetable scraps—celery, carrots, onions, potatoes– in a freezer bag in the freezer and save them up until I am ready to make broth.
  3. Animal bones-I do the same with animal bones that come into the house. For instance, this past winter I cooked two turkeys (at different times). When I was ready to make broth, I took the turkey bones out of the freezer and threw them into my canner along with my freezer stored vegetable scraps and cooked for a couple of hours. I took that broth and canned it in pint containers (the stuffing recipe I use requires 2 cups of broth so they are perfect) I also had enough to can turkey soup base with pieces of turkey and lentils. The bones weren’t yet falling apart, but I had canned all that I could that day, so I allowed the bones to cool and put them back into the freezer for another couple of weeks until I had time to cook down the bone broth. The bone broth I stored in the freezer until I was ready to use it.
  4. Leftovers-I know a lot of people who eat leftovers for lunch the next day. In addition, I know others who divide out their leftovers into individual serving containers so that these leftover meals can be used later. Leftover meat and vegetables can also be converted into soups, stews and casseroles. For instance, this weekend I made chili and am using it to make a Mexican style rice casserole with some of it. Some of the rest of it will just go in the freezer for later meals. There are so many ways that leftovers can be used.
  5. Onions, peppers, and celery left over from meal prep that you don’t plan to use fresh can be cut up, put in reusable containers and put in the freezer to add to future cooked foods like soups and casseroles. If you have a lot, these can also be dried in a food dryer for a longer shelf life.
  6.  I throw whole unpeeled, overripe bananas into the freezer and use them in my morning smoothies, but they can also be used in making banana bread or cakes. To get the peels off, I zap them in the microwave for about 30 seconds.
  7. In addition to freezing, onions peppers, celery, carrots and the like can be dried in a food dryer and added to long term storage. Bananas can be dried in a food dryer as banana chips.
  8. Rather than letting greens like spinach or kale go bad in the refrigerator, dry them on a food dryer or cook them and put them in a reusable container in the freezer to later for nutritious dishes.
  9. Foods like cabbage and carrots can be fermented to incorporate as a side dish in a later meal.
  10. Coffee grounds-no, not for eating, but you can use them in the refrigerator instead of baking soda for getting rid of odors. What I do is I put a quart container in my refrigerator and then when it’s full I add the contents to my garden pots.

Now its your turn. What do you do, or can you do to reduce the garbage that goes out of your kitchen?

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