I have prepared these slides for the Natural Farming Group on FB. Enjoy and distribute as you please.
As a permaculture designer, I think, I should be growing my trees from seeds I collect. There is a lot of benefit in doing so too. Nursery trees would provide the trees we want, albeit from a small pool of genetic diversity. Also during the shipment of those trees, there is a lot of fuel […]
Taking the research done for the hydroponics industry as an example, we can see that plants do need different ratios of nutrients at different stages in their life. I think hydroponics is unnatural and too much engineering but it definitely has its place when it comes to food production where there is no soil. Using […]
As bio-diversity is important for the health of the overall permaculture design, those little systems/methods that we produce food should also be diverse. I call it “system diversity”. The diverse systems increase the resilience of the design. And resilience gives us an ease of mind when it comes to food crisis and certainly provides a […]
1- Learning the system System teaches us a direction to follow. While the systems are teaching the direction, it gives examples (or the author’s exact implementation). But many people stuck on these examples rather than substituting them with locally available varieties. For example in his Restoration Agriculture book, Mark Shepard says to grow grapes under […]
When I built my first cheese press, I noticed that the cheese I was making ending up drier than it should have been. Obviously, with the pneumatic cylinder and calculations I used, I was applying too much pressure on the follower. Then I discovered the Tomme style cheeses with its moderate acidity and pressing equal […]
It has been talked about a lot but there is no real recipe in cheesemaking forum using vegetable coagulants. While I wouldn’t change my real calf rennet to anything, I am interested to develop a recipe that works with a vegetable coagulant agent as it involves research, reading and bit of engineering. I have read […]
The seasonal differences in the milk flora sometimes create unwanted results in the end product. There are things you can implement other than changing the name of the cheese by dancing around the cheesemaking steps. A good artisanal cheesemaker should always be on top of the recipe but also react to the sudden unforeseen changes […]
We spend money on sachets of cultures for different types of cheeses and moulds for aroma and washing, rennet and other ingredients. Sometimes it feels like I am spending unnecessary amounts of money on these things. But maybe there is a way to go natural on these ingredients and replace them with alternatives. The key […]
Here are some pictures from the latest Cambozola make. These plastic boxes in the fridge AKA chese cave are working real good to keep the humidity high enough for P. Candidum growth.