September 29, 2008 12:51 PM
SUCCESSFUL DRYING
Don't be surprised to find a variety of suggestions for drying methods, temperatures, and lengths of time. The drying process is simply not as precise as canning and freezing because it involves so many different factors. You may need to use a trial-and-error approach to find what suits you best. Whatever method you use, be sure to remove enough moisture from the final product so that spoilage organisms cannot grow.
When you dry foods, remember the following:
- Cleanliness and sanitation are essential.
- The flavor of dried fruits and vegetables will be somewhat different from that of their fresh, canned, or frozen counterparts.
EQUIPMENT
One of the advantages of drying foods rather than canning or freezing them is that you can get by with almost no special equipment. A kitchen oven, drying trays or racks, and storage containers are the only basic equipment needed. If you want to dry large quantities of food, you may decide to buy or make a food dryer, but it is not essential. For sun drying you need only racks and storage containers.
Although the following equipment is not absolutely necessary, it will help you make a more uniformly good product:
- a food scale to weigh food before and after drying
- an electric fan to circulate the air
- a thermometer to check the oven temperature
- a blancher for vegetables
- a sulfur box for fruit
Do not use solid metal trays or cookie sheets to dry food because air must circulate all around the food so that drying can take place from the bottom and the top at the same time. Pieces of meat for jerky can be placed directly on the metal racks in the oven if the pieces are large enough not to fall through the spaces in the racks.
Do not use racks made of galvanized screen, aluminum, copper, fiberglass, or vinyl. Galvanized screen contains zinc and cadmium. These metals cause an acid reaction that forms harmful compounds and darkens the food. Aluminum becomes discolored and causes an off-flavor in sulfured fruit. Copper materials destroy vitamin C. Fiberglass may leave dangerous splinters in the food, and vinyl melts at temperatures used for drying.
METHODS
Oven Drying
Oven drying is the simplest way to dry food because you need almost no special equipment. It is also faster than sun drying or using a food dryer. But oven drying can be used only on a small scale. An ordinary kitchen oven can hold only 4 to 6 pounds of food at one time.
Set the oven on the lowest possible setting and preheat to 140 degrees F. (60 C.). Do not use the broiler unit of an electric oven because the food on the top tray will dry too quickly' Remove the unit if it has no separate control. Some gas ovens have a pilot right, which may keep the oven warm enough to dry the food.
It is important to keep the oven temperature at 140 to 160 F. (60 to 70 C.). So put an oven thermometer on the top tray about half way back where you can see it easily. Check the temperature about every half hour.
Arrange 1 to 2 pounds of prepared food in a single layer on each tray. Put one tray on each oven rack. Allow 1-1/2 inches of space on the sides, front, and back of the trays so that air can circulate all around them in the oven. To stack more trays in the oven, use blocks of wood in the comers of the racks to hold the trays at least I inches apart. Dry no more than four trays of food at a time. A lighter load dries faster than a full load.
Keep the oven door open slightly during drying. A rolled newspaper, a block of wood, or a hot pad will keep the door ajar so that moist air can escape while the heat stays in the oven. Four to six inches for electric ovens or 1 to 2 inches for gas ovens is usually enough space for ventilation, but use a thermometer to check the oven temperature to make sure it stays at 140 F. An electric fan placed in front of the oven door helps to keep the air circulating.
Shifting the trays often is important for even drying because the temperature is not the same everywhere in the oven. Rotate the trays from top to bottom and from front to back every half hour. It helps to number the trays so you can keep track of the order in which you rotate them. Stirring fruit or vegetables every half hour or so also helps the food to dry evenly. jerky needs to be turned over occasionally to keep it from sticking to the trays.
Food Dryer
A commercial or homemade food dryer or convection oven provides automatically controlled heat and ventilation. Most households will not need a dryer unless they dry large quantities of food. A food dryer takes less electricity than drying the same amount of food in an electric oven. However, the temperature is usually lower (about 120 degrees F. or 50 C.), so drying takes a little longer than in an oven.
You can buy a dryer at hardware, housewares farm supply, or health food stores. The price of commercial dryers varies greatly depending on the size, type of heating element, and other, special features. Directions for making an inexpensive dryer (see illustration above) are given in several of the publications listed at the end of this circular. An old refrigerator or icebox can be converted into a food dryer. just be sure the temperature is controlled and the ventilation is adequate.
When using a dryer, preheat it to 125 F. (52 C.). Place the food on trays and stack the trays in the dryer. Gradually increase the temperature to 140 F. (60 C.). It takes 4 to 12 hours to dry fruits or vegetables in a dryer.
Do not use space heaters to dry food. These stir up dust and dirt, which contaminate the food. For the same reason, do not try to dry food on a furnace vent or clothes dryer.
Sun Drying
Sun drying is the old-fashioned way to dry food because it uses the heat from the sun and the natural movement of the air. But bright sun, low humidity, and temperatures around 100 degrees F. are necessary. In
Don't sun dry food if you live near a busy road or in an area where the air is not clean.
If you decide to sun dry foods, you might want to use a natural-draft dryer (see illustration above). The advantage of this kind of dryer is that it hastens drying by trapping heat from the sun. It also protects the food from insects and birds. Its construction is described in several of the recommended publications.
Place pieces of food on drying trays and then cover them with a layer of cheesecloth or netting to keep off dust and insects. Place the dryer in direct sunlight on a roof or high surface away from animals, traffic exhaust, and dust. After the food is almost dry, put it in an airy, shady place to prevent scorching during the final stage of drying.
Be sure to bring the dryer indoors at night if the temperature drops more than 20 degrees F. Dew and sudden temperature change put moisture back into the food and lengthen the drying time. Fruits and vegetables take 3 to 7 days to dry in the sun. The length of time depends on the type of food and the atmospheric conditions. Natural heat is slower and less dependable than controlled drying in an oven or food dryer.
More in the next blog post.
Beautiful day!
Louise
September 28, 2008 12:36 PM
DRYING FOOD BASICS
Drying is the oldest method of preserving food. The early American settlers dried foods such as corn, apple slices, currants, grapes, and meat. Compared with other methods, drying is quite simple. In fact, you may already have most of the equipment on hand. Dried foods keep well because the moisture content is so low that spoilage organisms cannot grow.
Drying will never replace canning and freezing because these methods do a better job of retaining the taste, appearance, and nutritive value of fresh food. But drying is an excellent way to preserve foods that can add variety to meals and provide delicious, nutritious snacks. One of the biggest advantages of dried foods is that they take much less storage space than canned or frozen foods.
Recommended methods for canning and freezing have been determined by research and widespread experience. Home drying, however, does not have firmly established procedures. Food can be dried several ways, for example, by the sun if the air is hot and dry enough, or in an oven or dryer if the climate is humid. Drying is not difficult, but it does take time and a lot of attention. Although there are different drying methods, the guidelines remain the same.
SOLAR DRYING, OVEN DRYING DEHYDRATOR DRYING
Although solar drying is a popular and very inexpensive method, it depends on the climate where you live. It requires 3 to 5 consecutive days when the temperature is 95 degrees F. and the humidity is very low. Drying food in the oven of a kitchen range, on the other hand, can be very expensive. In an electric oven, drying food has been found to be nine to twelve times as costly as canning it. Food dehydrators are less expensive to operate but are only useful for a few months of the year. A convection oven can be the most economical investment if the proper model is chosen. A convection oven that has a controllable temperature starting at 120 degrees F. and a continuous operation feature rather than a timer-controlled one will function quite well as a dehydrator during the gardening months. For the rest of the year it can be used as a tabletop oven. (Details on these will be covered in the next blog post.)
GUIDELINES
Speed
For a good-quality product, vegetables and fruits must be prepared for drying as soon as possible after harvesting. They should be blanched, cooled, and laid out to dry without delay. Foods should be dried rapidly, but not so fast that the outside becomes hard before the moisture inside has a chance to evaporate.
Drying must not be interrupted. Once you start drying the food, don't let it cool down in order to start drying again later. Mold and other spoilage organisms can grow on partly dried food.
Temperature
During the first part of the drying process, the air temperature can be relatively high, that is, 150 degrees to 160 degrees F. (65 degrees to 70 degrees C.), so that moisture can evaporate quickly from the food. Because food loses heat during rapid evaporation, the air temperature can be high without increasing the temperature of the food. But as soon as surface moisture is lost (the outside begins to feel dry) and the rate of evaporation slows down, the food warms up. The air temperature must then be reduced to about 140 degrees F. (60 degrees C.).
Toward the end of the drying process the food can scorch easily, so you must watch it carefully. Each fruit and vegetable has a critical temperature above which a scorched taste develops. The temperature should be high enough to evaporate moisture from the food, but not high enough to cook the food. Carefully follow directions for regulating temperatures.
Humidity and Ventilation
Rapid dehydration is desirable. The higher the temperature and the lower the humidity, the more rapid the rate of dehydration will be. Humid air slows down evaporation. Keep this in mind if you plan to dry food on hot, muggy summer days. If drying takes place too fast, however, "case hardening" will occur. This means that the cells on the outside of the pieces of food give up moisture faster than the cells on the inside. The surface becomes hard, preventing the escape of moisture from the inside.
Moisture in the food escapes by evaporating into the air. Trapped air soon takes on as much moisture as it can hold, and then drying can no longer take place. For this reason, be sure the ventilation around your oven or in your food dryer is adequate.
Uniform Drying
Drying the food evenly takes a little extra effort and attention. Stirring the pieces of food frequently and shifting the racks in the oven or dryer are essential because heat is not the same in all parts of the dryer. For the best results, spread thin layers of uniformly-sized pieces of food on the drying racks.
TYPES OF FOOD TO DRY
Many kinds of fresh fruits, vegetables, herbs, meat, and fish can be dried. If you have never tried drying food before, though, it's a good idea to experiment first by drying a small quantity in the oven. This way you can see if you like the taste and texture of dried food. At the same time, you can become familiar with the drying process.
Fruits are easier to dry than vegetables because moisture evaporates more easily, and not as much moisture must be removed for the product to keep. Ripe apples, berries, cherries, peaches, apricots, and pears are practical to dry.
Vegetables that are also practical to dry include peas, corn, peppers, zucchini, okra, onions, and green beans. Produce from the supermarket is usually more expensive and not as fresh as it should be for drying. It is a waste of time and energy to dry vegetables such as carrots that can be kept for several months in a cool, dry basement or cellar.
Fresh herbs of all types are suitable for drying. The parts of the plant to dry vary, but leaves, seeds, or blossoms usually give the best results.
Lean meats such as beef, lamb, and venison can be dried for jerky. Fish also is excellent when dried. Certain foods are not suitable for drying because of their high moisture content. Lettuce, melons, and cucumbers are a few foods that do not dry well.
Reprinted from
More in the next blog post.
Beautiful day!
Louise
September 27, 2008 9:47 AM
SO MANY USES FOR A VACUUM SEALER
My Food Saver Vacuum Sealer is in operation daily. I love this machine. I used to keep it in the cabinet until I wanted to use it. But you know, out of sight, out of mind. Once I put it on the counter, I began using it for everything, not only for long term food storage but for daily vacuum sealing to keep foods fresh, and much more.
There are many models of the Vacuum Saver, with features galore. Mine is pretty basic and suits me just fine. It sucks out the air and it seals, period. Here's a link to one of the more popular vacuum sealers. Food Saver Vacuum Sealer
Why vacuum packaging?
Foods maintain their freshness and flavor 3-5 times longer than with conventional storage methods, because they don't come in contact with oxygen.
Foods maintain their texture and appearance, because microorganisms such as bacteria mold and yeast cannot grow in a vacuum.
Freezer burn is eliminated, because foods no longer become dehydrated from contact with cold, dry air.
Moist foods won't dry out, because there's no air to absorb the moisture from the food.
Dry, solid foods, such as brown sugar, won't become hard, because they don't come in contact with air and, therefore, can't absorb moisture from the air.
Foods that are high in fats and oils won't become rancid, because there's no oxygen coming in contact with the fats, which causes the rancid taste and smell.
Insect infestation is eliminated, because insects require oxygen to survive and hatch.
Meat and fish will marinade in minutes when vacuum packaged in canisters, because as air is being removed from the canister, the pores of the mat or fish open up and allow the marinade to penetrate.
Food bills are reduced because food lasts longer (so less spoiled food will need to be thrown away), and because food can be purchased in lower-priced bulk quantities and re-packaged at home into smaller portions.
And non-food items are protected from corrosion and moisture-damage. Like your antique silverware, which won't tarnish when vacuum packaged. Or wool sweaters, to keep bugs away, and to shrink them for minimal storage space.
Reprinted from Fante's Kitchen Ware Shop
|
Food |
Store |
Normal Shelf Life |
Vacuum Shelf Life |
|
Large cuts of meat: beef, poultry, lamb and pork |
Freezer |
6 months |
2-3 years |
|
Ground meat: beef, poultry, lamb and pork |
Freezer |
4 months |
1 year |
|
Fish |
Freezer |
6 months |
2 years |
|
Coffee beans |
Room temperature |
4 weeks |
16 months |
|
Coffee beans |
Freezer |
6-9 months |
2-3 years |
|
Berries: strawberries, raspberries, blackberries |
Refrigerator |
1-3 days |
1 week |
|
Berries: cranberries, huckleberries, blueberries |
Refrigerator |
3-6 days |
2 weeks |
|
Cheese |
Refrigerator |
1-2 weeks |
4-8 months |
|
Cookies, crackers |
Room temperature (periodically opening) |
1-2 weeks |
3-6 weeks |
|
Flour, sugar, rice |
Room temperature |
6 months |
1-2 years |
|
Lettuce |
Refrigerator |
3-6 days |
2 weeks |
|
Nuts |
Room temperature |
6 months |
2 years |
|
Oils with no preservatives, like safflower, canola, corn oil |
Room temperature |
5-6 months |
1-1.5 years |
|
Wine |
Refrigerator |
1-3 weeks |
2-4 months |
Table adapted by Tilia Inc. from Dr. G.K.York, Dept. of Food Science & Tech, U of California, Davis
Sweet day!
Louise
September 14, 2008 8:32 AM
MANAGING AND TREATING 1ST, 2ND, AND 3RD DEGREE BURNS
We just don't know when we will be called upon in an emergency to help someone, a friend, a family member, a neighbor. The more we learn, the better prepared we will be. This video runs approximately 13 minutes and includes burns from many sources. WARNING: These videos were developed by the military for medical providers. The military situations are real and can be quite graphic. Not for the faint of heart.
Happy Day!
Louise
September 4, 2008 1:46 PM
This is an incredible site for medical education. You can view dozens of videos on treatment procedures for burns, eye injuries, how to use a tourniquet, emergency childbirth, patient recovery and transport, and much, much more.
These videos were produced by the military and others, and are offered free to the public. They are short, to the point, and incredibly useful.
Happy Day!
Louise
September 1, 2008 11:20 AM
I'm on the mailing list of the MRE.depot.com site and find it is unique in long term food storage. They've been in business for 10 years and offer canned/packaged items that you don't usually find, like Twining, Stash, and Bigelow Teas, coffee beans, different flavors of granola, instant desserts, and for those who can't live without it: bacon, hot dogs and other meats.
Here's the link on the teas:
http://www.mredepot.com/servlet/the-462/Future-Essentials-Canned-Tea/Detail
The granola:
http://www.mredepot.com/servlet/the-463/Future-Essentials-Canned-Natural/Detail
Bacon, coffee beans, etc.
http://www.mredepot.com/servlet/the-Canned-Meats%2C-Cheese-%26-Butter/Categories
Check it out. Owner Steven Cyros is always offering specials.
Sweet day!
Louise
August 26, 2008 7:24 PM
WHAT ARE YOU GRATEFUL FOR?
"So many people today are focused on what is missing in their life. When you focus on what's missing you miss the many amazing things that are already there." So begins a fabulous little video created by a couple of young guys, Brad and Matty, to express gratitude for what they already have in their lives.
Directions from Brad and Matty;
#1 When you wake up in the morning you're going to write a list of what you're truly grateful for.
#2 You're going to watch this video.
#3 You're going to do the Gratitude Dance.
This is SO worth the little 3 or so minutes it takes to watch. You'll be grinning from ear to ear and maybe even dancing what you're grateful for. Click here
What joy!
DANCE! DANCE! DANCE!
Louise
August 24, 2008 11:11 AM
PROPERLY EQUIPPED, A BICYCLE CAN BE REMARKABLY UTILITARIAN
I've never heard of cargo bikes before. I've seen people riding bicycles with baskets that they can put a bag of groceries in, or a bunch of flowers, or pulling a child behind in a colorful weatherproof 'capsule'. But the idea of being able to accomplish most of your errands, including hauling a boat (if you have one), wall paneling, or whatever, never crossed my mind.
Check this site out for a list of links to so many interesting sites on cargo bikes. Enjoy the photos!
Here are a couple of sites from the list. Build yourself a bamboo trailer. I love this one.
Happy Day!
Louise
August 19, 2008 12:55 PM
FOCUS AND DETERMINATION WIN GOLD MEDAL
DESPITE POVERTY AND CONSTANT CHANGE
Henry Cejudo stunned viewers when he became the youngest American to win an Olympic gold medal in wrestling. Winning an Olympics so soon, with so little world-level experience, almost never happens.Cejudo was 31st in last year's world championships, his only prior tournament at this level.
"I always knew I was going to be here," Cejudo said, "I watched the Olympics as a kid and I knew I'd be here.
It was tough. His parents were undocumented Mexicans who met in
The family was miserably poor, sometimes moving from apartment to apartment under the cover of night because they lacked rent money. His mom worked several jobs at a time, stealing home for a few hours to make sure her family wasn't in trouble. Sometimes they stayed with friends, sometimes with relatives, sleeping six or seven to a room in bad neighborhoods, drug deals going on down the street. Always, though, someone was there to offer a helping hand. (He had never slept in a bed alone until his arrival in Bejing)
"I'm proud of my Mexican heritage," Cejudo said. "But I'm an American. It's the best country in the world. They call it the land of opportunity, and it is. Maybe if some other kid watches this, he can do the same."
August 8, 2008 9:24 PM
Here are some simple and effective cleaning solutions made from baking soda, lemons, borax, tea tree oil, club soda and more. Get those toxic solutions and chemicals out from under your sink. You wouldn't want them around in a 'closed-in' environment either. Be safe and wise.
From Mother Earth News
August 6, 2008 9:36 PM
I STILL LOVE THIS MAGAZINE
John and Jane Shuttleworth started Mother Earth News with a budget of $1500, and published their first issue from their home in January of 1970. The magazine "embraced the revived interest in the back-to-the-land movement at the beginning of the 1970s, and combined this with an interest in the ecology movement and self-sufficiency".
"Approaching environmental problems from a down-to-earth, practical, how-to standpoint, Mother Earth News has been a pioneer in the promotion of renewable energy, recycling, family farms, saner agricultural practices, better eating habits, medical self-care, more meaningful education, affordable housing, and, in the process, offered a platform for some of the most far-thinking minds of the day".
As interest in back-to-the-land ideas waned in the mid 1980's, so did the interest in the magazine, which was then sold to a major publisher. It has had several owners since then. Despite all the changes, and hefty competition (in a future blog posting) Mother Earth News continues to deliver valuable information for these times, and lots of it.
While you can subscribe to the magazine, you can also get their free email newsletters which come about three times a week. They are loaded with ideas and resources covering many topics and interests.
Here's the info on the newsletters: http://ipost.com/motherearth/prefs
Louise
July 20, 2008 8:46 PM
DO YOU KNOW WHAT YOU HAVE? DO YOU KNOW WHAT YOU NEED?
You'd be surprised how doing a little bit of preparing each week adds up. And, you'd be surprised how easy it is to forget what you have collected. I spent most of last weekend making an inventory of what I had. What a great sense of accomplishment that was. It gave me an idea of what still needs to be done, and made me realize I need better guidelines.
Regarding food, I was doing a chicken-scratch kind of thing. I haven't really looked at the charts that say how much one person/two persons.....should have, for how long, etc. But that's a wise thing to do, otherwise you'll just have a bunch of this and that without any kind of plan. Which leads me to an invaluable resource.
Thank you to the folks at Simply Living Smart for the time they spent creating a user friendly chart that does all the work for you. They've created an Excel spreadsheet with pages for all the foods including dairy, oils, canned goods, sweeteners, and more. All you have to do is enter your family size, the items you have, and calculations are automatically done for you. You can see what you have and what the requirements are for different periods of time, such as one month, two months, 1 year, etc. You can easily keep track of what you have on hand, and what you'd prefer to have.
Here's the link to the chart.
http://simplylivingsmart.com/images/Resources/Food-Storage-Master-Plan.xls
Make sure you visit their site. It's outstanding. Link Here
July 16, 2008 8:33 PM
COAL IS THE #1 FUEL FOR GENERATING ELECTRICITY IN THE U.S.
I was taken by surprise to learn that coal represents 48.6% of the mix of fuels used to generate electricity! I thought it was something from days gone by, used infrequently, and in places where there weren't alternatives. I didn't realize that it is still the most predominantly used fuel for electricity generation, with natural gas at 21.4%, nuclear 19.4%, and hydropower, fuel oil, and non-hydro renewables making up the remaining 11%.
Visit this website. It's fascinating and interactive. You can see the pie charts showing the specirfic breakdown of fuel mix, but interestingly you can click on any state on the U.S. map and get the pie chart of fuel mix specific to that state. I think you'll be surprised at the differences for each state. For example, did you know that Washington use 75% hydropower and 8.6% nuclear? New Mexico uses 86% coal? Vermont 75% nuclear? You can also learn about each fuel source and developing technologies for the future.
Here's the link: http://www.getenergyactive.org/fuel/mix.htm
Be well! Be happy!
Louise
July 15, 2008 5:45 AM
July 13, 2008 7:03 PM
What is
For an overview of
The risk of getting
Most people who are infected with
Preventing
Prevention is the key to minimizing the risk of exposure to WNV. Everyone should take action to minimize the risk:
· Reduce mosquito larvae habitat around the home by dumping standing water.
· Change water in birdbaths, fountains, wading pools, animal troughs, and other sources once or twice a week.
· Stay indoors when mosquitoes are most active (dusk to dawn).
· Make sure the screens on doors and windows are working properly.
· Cover exposed skin with light colored clothing when outside in the evening.
· Use an effective repellent on exposed skin and always follow the directions on the label.
Reprinted from Washington State Emergency Management Division Website
Link Here
Be Happy! Be well!
Louise
July 6, 2008 2:31 PM
What Stung Me? I was visiting family in My mother retold the "famous" one about me when I was very young. She thought she was hearing a fire engine, but saw with horror that it was me, running out of the forest behind our house screaming, being followed by a huge swarm of wasps/hornets. They were all over me, in my hair, in my clothing, etc. I was thrown into a tub of water and my mother proceeded to "debug" me. I remember the incident well, even though I was quite small. Fortunately I was not allergic to them. You'd think one attack in a life would be enough. Shortly after moving here to So to put things in perspective, here's a little information about yellowjackets and paper wasps .
Yellowjackets and Paper Wasps
Peter J. Landolt and Arthur L. Antonelli
Yellowjackets and paper wasps are beneficial insects. They feed their young numerous insects that ordinarily damage shade trees and crops. They also kill countless houseflies and blowflies. A few species of yellowjackets however, scavenge for meat and sweets and can become pests, especially at picnics and campgrounds. Even though they may at times become pests, yellowjackets and paper wasps are highly beneficial. Do not control them unless their stings present a hazard.
Identification
Yellowjacket workers are about 1/2 inch long, and appear short and stocky. All yellowjackets are yellow and black or white and black. Paper wasps are up to 3/4 inch long, and are more slender. Paper wasps may be distinguished from yellowjackets by their more slender body shape and longer legs. Although the golden paper wasp is easily distinguished from yellowjackets by its yellow and dark brown coloration, the newly introduced European paper wasp is quite similar in color pattern to yellowjackets. Identification is important, because paper wasps are valuable as biological control agents of garden pests.
Safety Precautions
Yellowjackets and paper wasps may become aroused and attack in defense of their nest when disturbed. If you decide to remove or spray a nest, follow these precautions:
• Cover yourself with thick clothing (including head, face, neck, and hands).
• Wear glasses to protect your eyes. Some species are capable of squirting venom for short distances and may target the face.
• Spray or remove aerial nests during the coolest part of the evening, on a cool day if possible.
• Carefully put the pesticide into the entrance hole of ground nests after dark. They may fly towards the light from your flashlight.
• If you are allergic to wasp stings, do not risk removing the nest yourself. Some people react strongly to the stings of bees and wasps. Symptoms can include swelling, nausea, dizziness, difficulty with breathing, and shock. Symptoms may be immediate or delayed for several hours. For most people without allergies, a sting may be no more than a minor annoyance or irritation at the time of the sting.
• In late summer, paper wasps and yellowjackets are attracted to the odors from decaying fruit. Avoid wearing perfumes, hair sprays, or other strong scents when in areas with abundant paper wasps and
yellowjackets. Also, avoid brightly colored clothing, particularly yellow, orange and red.
• Restrain children and others from throwing objects at wasp nests. This not only agitates the wasps, but makes them more likely to attack upon future encounters.
Treatment of Stings
There are commercial preparations, such as antihistaminic ointments and tablets, that are effective in reducing reactions to stings. People who are highly sensitive to stings should consider a desensitization procedure in an allergy clinic, and consult their physician about emergency kits which contain syringes with premeasured doses of aqueous epinephrine (for injection) antihistamine tablets, and frequently a bronchodilator(inhaler), which may also contain epinephrine.
From Louise: More natural remedies include the use of a paste made of baking soda and placed directly on the sting; apple cider vinegar swabbed on and around the site, or a combination of the two. Both are highly effective and readily available in most homes.
For the full article with lots of interesting info and photos on their nests, lifecyle, etc. Click Here
Copyright 2003
You may order copies of this and other publications from the WSU Bulletin office, 1-800-723-1763, or online http://pubs.wsu.edu/
June 29, 2008 1:48 PM
I WANT TO CAN EVERYTHING!
I finally did it! I canned my first foods today. (Not like the sauerkraut thing I wrote about back in September.) In 95 degree weather! How's that for planning? I've been wanting to learn how to can for 2 years now. Last year I happened upon a garage sale and picked up a pressure canner and a steam canner, and have been buying canning jars ever since. I downloaded canning information from the internet, I bought the Ball Blue Book of Preserving, I found a hard cover version of the classic "Stocking Up", and dreamed up all kinds of great things to can.
I dreamed of having a big kitchen to do it in, and I'd be moving into that big kitchen really soon. (My kitchen is tiny, and making counter space requires that I'm not doing anything else, and there's room to put the things I take off the counter somewhere else.) Oh well, it's still the same kitchen. With lots of jars and tons of information I hadn't canned a thing. But now that my son's away for a few weeks, the kitchen seems bigger and I decided to just do it! In fact, I couldn't put it off anymore because I had purchased 18 servings of the most outrageously delicious homemade chicken soup. If I didn't can it, it would go to waste.
So in the early morning of a hot, hot day, I got underway. I had already washed the jars and lids the night before. So all I had to do was heat the soup and the jars and fill them up. I put a fan in the window of the kitchen to pull out any hot air that the stove would be creating, and a couple of hours later, I had 8 jars of pressure canned soup, and two left over to eat NOW. The temperature didn't increase one degree. I was done by 9:00 a.m.
I have to say I'm really excited about this. For those of you that have never canned, there's a really satisfying feeling about it- I've done something important to prepare and preserve good food. People have been doing this for years. I've just begun and want to can everything. What's on sale? I saw asparagus for $1.98 a pound this week at our local Yelm store, and peaches are going for the absurd price of 88 cents a pound!
By the way. There's a great canning website loaded with videos, for those who are just learning, or those who'd like more interesting recipes. The videos are very simple and clear, although a bit dry for my taste. But you'll learn it all. A great resource. Here's the link:
June 9, 2008 2:14 PM
WATER IN A PINCH
Your hot water heater holds between 30-50 gallons of water which can be used for drinking. In emergency situations, this is a valuable resource.
Check out this short video clip (1 ½ minutes) showing you how to do it. Thanks to the Washington State Emergency Management Division for this information.
Louise
June 1, 2008 4:46 PM
The Simply Living Smart website is by far the best resource for food storage, preparedness, and self-reliance that I have come across. In an explosion of sites that have cropped up over the past year or so, and even with some of the older rock solid ones that have been around through thick and thin, this one stands out. An ambitious effort for sure, these folks have created (or I should say evolving) a website that includes short, on-line how-to videos and articles on preparedness, food storage and food preparation, storage checklists and spreadsheets, a community forum, a blog, a newsletter, and even a children's corner. All of this is free. You just need to register. I have yet to get through it all because it continues to grow. While the links within the site sometimes don't go where they say they will, with some understanding for a work in progress, you'll be able to navigate through it quite well.
Check it out: http://simplylivingsmart.com/
May 28, 2008 12:03 PM
Several RSE Students Among Those Receiving
Coveted Extra Mile Award
For Exemplary Public Service
The team operated between Dec. 13, 2007, and Feb. 28, 2008, as part of the Presidential disaster declaration DR 1714 for the floods and windstorms of December 2007 in
The Extra Mile Award is given to an individual or group of public employees who surpass expectations for exemplary public service by demonstrating at least one of the following attributes:
- Execute an innovative solution.
- Improve efficiency.
- Exhibit visionary thinking.
- Overcome great odds or disadvantages.
- Demonstrate personal valor or bravery.
"The team selflessly provided exceptional, timely and record setting service to a highly traumatized segment of state citizens at the worst moment in their lives." the award stated.
Team members assisted individuals who were forced out of their homes or suffered uninsured personal property losses. The award said team members worked right through the holidays, logging 12 plus hours a day, seven days a week, for weeks on end providing qualitative services at a record pace
The team's record was as follows:
· conducted preliminary damage assessments in 11 counties leading to a federal declaration in 10 counties;
· performed community relations operations in 10 counties in less than 60 days garnering over 10,600 registrations;
· co-managed 10 Disaster Recovery Centers serving 6,139 disaster victims;
· managed two different state help lines handling approximately 5,000 calls;
· processed 4,330 Other Needs Assistance grant cases awarding approximately $2.8 million to disaster applicants for personal property losses;
· helped 272 individuals/families find assistance for their disaster related needs not met through federal assistance in the largest flood disaster in the state in more than a decade.
Team members "should take great pride in being recognized for the quality and quantity of the work you have done to help others in this event. It is one thing to excel as an individual, and yet another to excel as a team, Go Team!" stated Team Leader John Vollmer, deputy state coordinating officer--human services for DR 1714.
(Text taken from the Emergency Management Division's Newsletter, the Washington Responder)
Human Services team members from RSE were:
Diane Dondero, Sara Foster, Bob Foster, Abigail Haddock, Linda Powell, Bertha Rainen, and Louise SaintOnge
May 20, 2008 3:53 PM
|
HYPOTHERMIA |
No matter what you plan to do this June - clam digging, fishing, river rafting, boating, or swimming - BE AWARE - the water is still cold and HYPOTHERMIA happens quickly.
(Louise comments: Hypothermia is a huge concern during disaster situations or extended exposure as well.)
What is hypothermia?
Hypothermia is a condition in which a person's body temperature has dropped significantly below normal. This can occur from extended activity in cold water as the loss of body heat occurs 25 times faster in cold water than in cold air. The very young and elderly are the most susceptible to developing hypothermia when exposed to cold temperatures.
The risk and extent of hypothermia is directly influenced by presence of wet clothing, contact with metals, wind-chill, and extent of temperature gradient between the body and its surroundings. Vulnerability is increased when circulation is impaired by cardiovascular disease, alcohol intake, exhaustion, and/or hunger.
What are the symptoms of hypothermia?
- Uncontrolled shivering
- Slow or unclear speech
- Feeling extremely tired
- Stumbling when attempting to walk
- Confusion (person cannot think clearly)
- Semi-consciousness or unconsciousness
What should I do if someone has hypothermia?
- If a person becomes unconscious, get medical help immediately. If cardiac arrest (heart attack) has occurred, have someone call for medical assistance and then apply CPR.
- WARNING: Do not warm the person too fast.
- Bring the person indoors or to a dry place protected from the wind.
- Remove wet clothing and cover the person with dry blankets. Make sure to cover the head, hands, and feet.
- Put the person in a cot or bed next to a warm - not hot - heater.
- Lie under the covers next to the person to transfer your own body heat. If possible, have someone else lie on the other side.
- Give the person warm - not hot - broth or soup. Do not give alcohol to drink.
- Wrap an infant inside your own clothing against your skin.
Reprinted from Washington State Emergency Management Website. Go to link:
May 14, 2008 9:20 PM
Photos from Space-So Grand and Inspiring
May 11, 2008 8:52 PM
'Inspired Living' Guest Bloggers Niki and Howard
Before we moved, we gathered up a large amount of the local newspapers, the "Nickel" Want ads, and looked at postings on local bulletin boards. Seeing a fairly religious posting nestled next to an excerpt from "The White Book" showed us a possible leaning to balance was in the area. At least we could be among like minded folks! (Still, it helps to keep in mind, "It's an alone journey" after all.)
We developed relationships with others that provide services (and help) in this neck of the woods. We are very grateful for their experience and knowledge and knew we needed their opinions. This approach, treating folks as the 'experts' you deem them to be, has created good working relationships with fair-minded folks. We met members of several 'Pioneer' families who loved to share their history.
There is a once-a-month "Ladies gather" that rotates locations each month. It is a pot-luck, and you bring your choice of beverage to share. I met the 'Egg Lady', the 'Honey lady', and discovered who was good with computers, who was bi-lingual, who could sew, make wine, grow gardens, can food, was herbal-efficient, organic, could sing, babysit and could raise sheep. We circulated a "Contact List" and whoever wanted to be on it - is. They developed a call system where you called the people below you on the list. It works well. Several times it was used in emergencies to good advantage. We share a 'plant exchange' in May. We bring extra plant starts, and exchange flowers, veggies, house plants and often clothing exchanges, or items for a local family in need. For holidays, we each brought a poem or song or 'reading' from our many varied backgrounds, in a spirit of co-operation. And, we each helped in a local "professional" cannery, exchanging part of our work, to help make salsa, or to add our tomatoes to be canned for trade!
Learn to grow your own food. Not just tomatoes, although with a bit of seasoning, you will be in enchilada and spaghetti sauce for a long time. We discovered tomatoes stored better, more reliably, in jars. The new lining in the cans does not have the shelf life it used to have. You must learn to do your own canning! And, that means, you must have the proper supplies, now. We recently heard that there are now some "LED" Grow lights and are considering trying them with hydroponics indoors!!
Get a copy of Carla Emery's "The Encyclopedia of Country Living", it's great! Check and see if there is a food-co-op, such as www.azurestandard.com Or www.mountainpeople.com , delivery in your area. We belong to Azure, out of Dufur
Onward!! ~Niki & Howard
May 4, 2008 8:58 PM
KLEAN KANTEEN - ALTERNATIVE TO PLASTIC WATER BOTTLES
I know many of you have dumped your multi-colored Nalgene water bottles (and other polycarbonate bottles labeled with a number 7 on the bottom) since learning of the dangers of leaching Bisphenol-A, or BPA.
I've just come across a great alternative from Klean Kanteen. They make a lightweight stainless steel water bottle that comes in a variety of sizes including one for little hands that they call the Kid Kanteen. What I think is really cool is you can have them put your organization or company logo on them.
Check them out here
Here's a link for more info on BPA: The Green Guide
April 29, 2008 7:32 AM
OFFICE MAGIC
For those of you who know the significance of 2013, you'll so appreciate the profoundness of this. I review documents throughout my day at work, most of them come via fax. At the very top of a fax you'll find in small print, the name or business of the sender, and the date sent. This is programmed into the fax machine. Then the rest of the fax is in regular print, or larger. You've seen them before.
I usually don't notice this little date unless I'm questioning the timeliness of something. But on this particular day I scanned the small print and LO AND BEHOLD the date said