C Murphy wrote:This issue is actually one of the factors I'm considering when deciding where to buy property. Where I live is mild, I could probably spend 1/4 the time gathering, transporting and chopping wood as colder places. I'm fine doing that work now but in 20-30 years, less so. I have friends looking at properties in the Yukon for the cheap prices. I look at it and see much of my time being gobbled up with both heating and food preservation, instead of being able to eat fresh from the garden almost year-round. That is worth money to me.
Lynn Wilson wrote:Mmm, that's a real challenge! I can't do it with my own production/foraging but I am trying to include mostly locally produced organically grown foods. This is quite available here, but expensive!
I will plan on extending my home-grown usage this year, and work toward this. Biggest challenge is a husband who prefers rice to any other starch (in northern Vermont) and in his 60s is regressing to us teen years food preferences, ie canned chili, canned hash, limited veg. Complains about the smell if I cook what I like. Very boring!
Thanks Skandi for this challenge, and everyone else for getting me out of my rut!
Dave de Basque wrote:Karen and Kathleen, re the colloidal silver... I used that years ago and found it pretty effective at the time. I got a good brand recommended to me by someone who knew, and later closed her shop. I've heard that the shelf life can be variable depending on how it's made, and that there are a lot of low-quality products out there. I wonder if you could tell us about your setups or your way to ensure you're getting a quality product? It seems like the active principle might be pretty similar to CDS, and I love to have more things in my arsenal!