Mark Silver wrote,

' Update: We have a stove-top pressure canner, and we want to get an electric one- that’s next. The reason for electric is that instead of needing to watch the stove top one and sometimes adjust the heat to keep the pressure constant, the electric is push a button and walk away, and it makes it much easier. There are times I would have canned if I could have set it up, and then gone to bed. But the stove-top requires for someone to be in the kitchen watching it throughout the process.
——
Small step prepping: Although it's not financially accessible to everyone, may I recommend that if you can, purchase an electric pressure canner?

Easy to learn to use, really no need to be intimidated. Then, when you cook for yourself or your family, make extra. Can the extra. Put them on a shelf.
If every time you cook, you make a couple of extra quarts of food, in a few weeks, you'll have quarts of shelf-stable food that can be used in emergencies, and that can also be used if you're exhausted and can't cook and need to feed folks, or have unexpected guests...

I do realize an electric canner is not cheap, probably around $350. And I also know not everyone has abundant storage space.

But if you watch out for Black Friday sales, and you can save up for it and get one, over the course of a few months you'll find yourself fairly easily with emergency supplies of delicious food saved up.

#HeartOfBusiness #MarkSilver #HeartOfBusinessCommunity #ServiceBasedBusiness #ServiceBasedBusinesses #BusinessCoach #BusinessCoaching #FeelGoodMarketing #HomeCooking #SustainableLiving #SelfSufficiency #FoodPreservation #EasyMealPrep '

linkedin.com/posts/marksilverhob_heartofbusiness-marksilver-heartofbusinesscommunity-activity-7261802391119839235-NFpd

t.me/IntuitiveKitchen/2209

A Classic for your Meme Collection.

' Creating Steep Hugel Beds: A Guide to Increased Garden Efficiency

Steep hugel beds, a variant of the hugelkultur gardening technique, are gaining popularity for their ability to enhance soil fertility, conserve water, and boost plant productivity. Recommended by permaculturist Sepp Holzer, these elevated garden beds have distinct advantages:

- Compaction Prevention: The steep slope minimizes soil compaction from foot traffic.
- Increased Surface Area: More planting space allows for greater crop diversity.
- Easy Harvesting: Height reduces the need for bending, easing '

facebook.com/share/p/14MCahcadz

t.me/IntuitiveGarden/690

https://gennyyoga.com/how-to-cut-red-dye-out-of-your-diet


Always read the ingredient list on food labels carefully to check for any variations of red dye such as:
– Allura Red AC
– E129
– FD&C No. 40
– Red No. 40 Lake
– C.I. 16035
It’s important to note that even foods labeled “all-natural” or “organic” may still contain red dye. Therefore, always read the ingredient list thoroughly.

😂😂 🎯

🍖Thoughts? From a friends profile.
My general thoughts are that diets are contextual. Some diets at certain points of time are valuable and healing for the body. The same diet which may be helpful at one point may stop being so at another point and vice versa ...

facebook.com/share/12JLCsRW1LC
t.me/IntuitiveFood/240

Real Memory • youtube.com/live/QKn6mYYmei4 • t.me/IntuitiveEdge/120

What a beautiful day.

There has been a pretty amazing flow of energy into @IntuitiveLand and @IntuitiveFood Forest Network conversations.

There are really interesting resources being connected.

There are really interesting flows of group activity occurring.

And we don't quite know what it is yet. We're still piecing it together and discovering who is feeling moved to be closely involved.

I have been just staying with it. It's less than 24 hours, this particular swell of energy.

It's swell.

It's a pretty swell swell of energy.

It has changed a lot about all the other elements that we're working with, all the other resources that we're working with.

One of our main approaches, part of our primary process and practice in Intuitive Network groups, is we recognize, okay, well, we need this and we need this and we need this and we want to get this thing in place and we want to get this thing in place...

...and we don't quite have a way to do any of that yet, but let's create the space for it.

Let's create support for it.

Let's beautify our intention in some manifest way, and then we will maintain those spaces and we will nourish them whenever we can, and at some point something's gonna flow in that is beautifully congruent with the space we created for it.

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One of the things that happens is that...

...when that invited energy or resource starts to flow in, when it starts to be welcomed in to those spaces that we created...

...because we've already made physiological channels and conduits and connection points and languages and ways of communicating, ways of sharing, ways of collaborating that connect to those spaces where we're inviting in resources we don't yet have...

...The physiology is there waiting for that resource. a

And when the resource comes, it immediately flows into those channels and conduits and connection points that have already been constructed.

When those resources and energy arrive, it can almost immediately... I mean, the past 24 hours have been like that for me. The past almost 24 hours, less than 24 hours, have been like that for me and those who are working most closely with me.

The energy shifts because all of a sudden these spaces that we've been holding for that invitation, something we don't have yet, there's now something there that has arrived at that invitation.

The nutrient life force of the presence of that particular set of elements, now it's connecting through the physiology to everything else that we're doing.

This isn't something that the entire Intuitive Network is directly participating in right in this moment — some of this has just been introduced into our conversations.

But vast portions of the worldwide Intuitive Network have been tending and intending for those spaces where we've been inviting those resources in.

So I and some others are experiencing these major shifts in how everything else is working; our media and our general diverse food conversations, our storytelling, our narrative conversations, our physical recovery and rehab, our building of disability recovery aids, our building of network architecture, our systems, our process of analysis of resources of many, many different kinds...

...affected by the presence of this new set of things that we were prepared for.

And now we can do all of this stuff...!

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Intuitive Food Forest Network (@IntuitiveFood) has been going on by that name for I don't know how many years.

We'd have to really dig through and find out when we started first making references.

Intuitive Land and Intuitive Living, those had other different origin points that I would have have to dig for to find.

These and other project headings, other platform headings, we've been developing all of them for a lot of years now.

The resources that have started to connect... let's see, it's 230... maybe like 18 hours ago... some really interesting things started happening.

The past 18 hours have radically shifted what we're doing in those projects and pretty much all the projects connected to them, because suddenly we have opportunities that that we've been prepared for that are actually starting to get lit up.

And we're breathing.

And we're seeing a lot of things in a new light.

We're seeing a lot of shifts in how the energy of any particular thing is.

It's challenging to describe.

I keep coming at the same thing over and over again to see if I can verbalize it better. 🥰🙃😊

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So I'm standing in the grass.

And I'm letting the connectables connect.

Experiencing the effect.

And I'm thinking some about two years ago.

And I'm thinking some about four years ago.

And about six years ago.

This is a good practice.

And eight years ago. Eight, nine.

Nine years ago, I think, is when we first registered the Intuitive public domain (http://Intuitive.pub).

And all the work that led up to that.

So, 10 years ago... Oh no, wait a second. 10? Yeah. Whoa. Wow.

What were things like for you 10 years ago?

11 years ago?

I could keep going.

But I'm gonna pause.

That is a profound practice.

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Intuitive Kitchen ••• burger bowl • ground beef, keenly respected & cooked rare • spelt sourdough with farm butter • fermented beets & sauerkraut • chopped kombu kelp seaweed • fresh oregano, sage, rosemary, thyme • dried nettles • olive oil ••• sparkling ginger lemon blend • raw ginger root, raw lemon juice • non-gmo tapioca dextrose • carbonated water ••• and love ••• t.me/IntuitiveKitchen/2220 ••• Intuitive Public Radio • IPR •••

' Dandelion Crowns / Hearts

Possibly my favorite part of the plant are the crowns, which are like a small, tender vegetable.

I've come across specific recipes for this in Turkish cookbooks, but undoubtedly they're eaten in other places too.

To harvest dandelion crowns, you need to get the dandelions when they're young-still in the basal rosette stage.

Digging dandelion crowns / hearts

Using a shovel, you dig up the cluster of crowns, and cut them from the roots.

From there I trim the leaves for another purpose, and cook the crowns like a small vegetable.

Dandelion crowns are tender and delicious, with a texture that might remind you of an artichoke. '

https://foragerchef.com/guide-to-dandelions-harvesting-and-cooking

On Manoomin and ‘Wild Rice’ • heavytable.com/on-manoomin-and-wild-rice