by David The Good

This is an expansion on my previous non-talking video: I think you’ll find it useful. The whey really seems to…

Cow manure… soil… water… plants: I rather enjoyed not talking.

In the city we saw a beautiful empty lot. Out front is a notice to “destroy weeds.” Meanwhile, it’s a…

Mark S. shares success with growing jicama as a survival crop: Hi David I’ve been growing jicama for a few…

Joe D shares some biochar ideas: Several times when I heard the college kids talk about biochar they mentioned charcoal…

Nemo comments: David, enjoying your fermentation adventures! We too ferment EVERYTHING! โฆ we usually have a dozen or so ferments…

Convenience is a killer and we have been making a deliberate choice to eat living, unprocessed, non-factory foods. No vegetable…

Over the last week we have been digging our new Grocery Row Gardens and installing trees. Our friend James brought…

Mozzarella, cultured with kefir, from our raw milk: Lacto-fermented hotsauce in progress, including whey from the cows, ginger, garlic, homegrown…

Thanks to a crazy thought I had the other day about wine, I’m fermenting everything again. In his first letter…