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Speaker 1: What's avoiding starvation my autonomous neighborhood collectives. Uh, this is

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Speaker 1: it could happen here a podcast about things not being

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Speaker 1: as good as they are and trying to make them better.

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Speaker 1: I'm Robert Evans my co host today as many days

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Speaker 1: Garrison Davis Garrison say hello to the people, high people, Garrison.

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Speaker 1: What are we? What are we? What do we? What

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Speaker 1: do we? What do we? What do we? What do

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Speaker 1: we do? What do we? What are we doing today?

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Speaker 1: Thank you of We are going to be having a

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Speaker 1: discussion on um food and food preservation and finding. Do

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Speaker 1: you mean like putting in the freezer? Well, what if

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Speaker 1: the freezer is not working? The freezer is always working.

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Speaker 1: This is America. When the power goes out for two weeks,

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Speaker 1: aren't you Well that's one of our guests for today.

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Speaker 1: My friends be in a lane um who who you've

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Speaker 1: heard earlier this week and who We're going to talk

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Speaker 1: about food storage and particularly again our focus this week

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Speaker 1: is like we keep getting a lot of people being

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Speaker 1: like I have no money or very little money or

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Speaker 1: very little space. I'm not gonna be able to grow things.

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Speaker 1: How can I possibly you know, gather food store food,

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Speaker 1: like build resiliency. I don't have any any kind of farmland.

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Speaker 1: And the good news is, no matter where you live,

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Speaker 1: things that are edible grow, and you can get those

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Speaker 1: things and you can find ways to make them last

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Speaker 1: longer than they would if you just kept them in

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Speaker 1: a sack. And that's a pretty cool thing to do.

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Speaker 1: So I'm going to hand it over to be in

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Speaker 1: a lane. I love for that. Okay, I don't have

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Speaker 1: much space. I don't have much money. Was kind of

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Speaker 1: how I got into doing canning in the first place.

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Speaker 1: For myself, I used to be very, very poor. I

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Speaker 1: was on food stamps, I had no money. I was

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Speaker 1: a broke punk. And one of my friends was like, oh, man,

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Speaker 1: there's this farmer at the farmer's market and if you

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Speaker 1: help them clean up, they'll let you take away whatever

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Speaker 1: leftover produce they have that they don't want, So you

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Speaker 1: can just load up a bag with produce. All you

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Speaker 1: gotta do is help them load the truck at the

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Speaker 1: end of the day. So that's what I did every

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Speaker 1: single Wednesday for the next five years, no matter what come,

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Speaker 1: hell or high water. But with that that also came

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Speaker 1: there's you started realizing that there's gluts and then lacks

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Speaker 1: of things. Um, much like you know, everything that's happening

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Speaker 1: in society now, just in general, there was seasons when

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Speaker 1: there was nothing but you were It was easy to

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Speaker 1: at the end of a farmer's market day walk home

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Speaker 1: with a fifty pound flat of tomatoes, and you know

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Speaker 1: times of the year where it was nothing but cabbage,

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Speaker 1: and you might have wanted tomatoes a lot. And canning

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Speaker 1: was great because it helped to will out when I

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Speaker 1: could get things without having to dive into the you know,

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Speaker 1: sixty books a month, I got in food stamps and

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Speaker 1: spend it at the farmer's market. On that instead, I

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Speaker 1: could use it to have a variety of vegetables or

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Speaker 1: canned goods or other things in order to flavor my raman. Yeah.

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Speaker 1: I first came at this kind of from working on farms,

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Speaker 1: where similarly there are gluts. There are times of year

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Speaker 1: where you literally cannot eat melons fast enough, and everybody

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Speaker 1: who works on farms talked about getting the melon ships

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Speaker 1: because you're eating as many melons as you possibly can,

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Speaker 1: and it turns out that doesn't always agree with you.

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Speaker 1: Um and uh. And then you know there's the time

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Speaker 1: of year where, well, if you want to eat some

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Speaker 1: month old potatoes and some two month old squash and

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Speaker 1: maybe some storage cabbage. Great, and otherwise there's no produce

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Speaker 1: to be had. So preserving food is well, there's a

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Speaker 1: lot of different ways to do it, and it seems

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Speaker 1: really intense a lot of the time because people talk

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Speaker 1: about like batchuli is um, you're going to die of

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Speaker 1: botulism if you have home canned food. And so first off,

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Speaker 1: there's just to dispel a lot of myths about things.

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Speaker 1: There's actually really really really low instances of bautual is

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Speaker 1: um um. I'm not going to say it doesn't happen,

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Speaker 1: but there's actually very few cases of bauchuli is um

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Speaker 1: per year, and a lot of them are from industrial

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Speaker 1: canned goods. Don't eat a can if it's bowing out

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Speaker 1: in the sides of the top, throw the can, well,

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Speaker 1: bury the can, bury it in the woods far away.

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Speaker 1: But then also beyond canning, there's a lot of different

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Speaker 1: ways of food preservation. You know, you were joking about, like,

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Speaker 1: but don't toss it in the freezer. I don't know.

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Speaker 1: I toss a lot of things in the freezer. Shouldn't

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Speaker 1: not a bad idea? Yeah, I mean, we got all

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Speaker 1: sorts of animals from the farm in the freezer. Right now,

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Speaker 1: we've got a lot of blueberries because a couple of squirrels.

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Speaker 1: Yeah that was a random thing. Um, just just some

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Speaker 1: squirrels on the side for squirrel for heat is but yeah,

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Speaker 1: they were. Not having a freezer is a bad idea.

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Speaker 1: It's just that the freezer depends on you know, having

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Speaker 1: our or at least having a backup power source or

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Speaker 1: generator or a generator or or or um. And in

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Speaker 1: the case that you don't have access to those things

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Speaker 1: or can't afford to get a whole extra freezer, and

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Speaker 1: that fills up a substantial part of your power the

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Speaker 1: free or I can't afford the power the freezer. Um.

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Speaker 1: You know, we we definitely saw this past winter with

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Speaker 1: the power outages that were caused by um, you know,

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Speaker 1: inclement weather, and it suddenly became very hard to acquire

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Speaker 1: dry ice because dry ice will keep stuff cold for longer.

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Speaker 1: But everybody who's gone camping and used dry and they're

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Speaker 1: cooler knows that. So as soon as there's an interruption

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Speaker 1: in people's ability to refrigerate their food, the entire regional

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Speaker 1: stock of dry ice is going to disappear. So what

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Speaker 1: we're looking at more in what we're talking about today

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Speaker 1: is a little bit more like the things that you

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Speaker 1: don't need to keep anywhere, but like a cabinet that

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Speaker 1: maybe doesn't get boiling hot, and if it's sort of

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Speaker 1: a room temperature cabinet, you can store a lot of stuff.

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Speaker 1: I've personally found the backs of closets, like think about

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Speaker 1: all of the areas that you don't clean. You're like,

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Speaker 1: I just shove things back here and hope that they

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Speaker 1: disappear because I don't actually care about them, or like

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Speaker 1: the backs of broom closets. UM that actually, for a

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Speaker 1: long time was my place where I would store canned

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Speaker 1: goods because you can just stack the palettes of jars,

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Speaker 1: the flats of them. Because if you buy jars from

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Speaker 1: this supermarket, UM buy mar Canning stores anywhere, Safeway has them,

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Speaker 1: Walmart has them, you can They're not expensive. You can

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Speaker 1: just they come in a little square flat. And so

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Speaker 1: after I would fill them, I just put them all

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Speaker 1: back in there and then I could just stack those

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Speaker 1: as a little tower and then you know, hand them

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Speaker 1: out as gifts for the rest of the year, which

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Speaker 1: was also definitely saying that you do when you have

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Speaker 1: absolutely no money and people are like, oh, we're having

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Speaker 1: a New Year's Eve party and you're like, I brought

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Speaker 1: you jam, and they're like, oh, great, blueberry lovely. But

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Speaker 1: it's nice as something to be you can give people

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Speaker 1: beyond canning because sometimes, like right now, it's incredibly hard

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Speaker 1: to find the metal lids that go on canning jars

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Speaker 1: or in some cases the jars. That's actually was recently

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Speaker 1: looking for more jar lids and ended up buying flats

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Speaker 1: of jars instead because as four different stores told me,

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Speaker 1: there's a supply chain disruption in getting jar lids. There's

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Speaker 1: also a lot of ways that you can preserve stuff

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Speaker 1: with drying. You can also do a lot with salt,

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Speaker 1: vinegar and sugar preserving as well, so that you don't

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Speaker 1: necessarily need the resealable jars or like new lids for that.

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Speaker 1: So there's a bunch of different methods um lact of

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Speaker 1: fermentation as well, like fermenting things. So what would you

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Speaker 1: like to talk about first? Let's start with just like

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Speaker 1: what is what is the actual process of canning beyond

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Speaker 1: like just dumping stuff into a can and sealing it. Um.

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Speaker 1: So there's canning by itself is ceiling jars with heat.

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Speaker 1: So that was, oh God, really really came into its

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Speaker 1: own around like World War two was like industrial canning.

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Speaker 1: And the thing about it is even within canning, there's

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Speaker 1: two different types. There's low heat and high heat canning.

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Speaker 1: Low heat is actually just boiling water temperature, and high

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Speaker 1: heat you actually need to go above the temperature of

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Speaker 1: boiling water so you can pressure can. Um you need

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Speaker 1: a pressure cooker. They terrify me. I don't pressure can

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Speaker 1: because I haven't quite gotten over the images of when

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Speaker 1: they explode and give people steam burns. I know plenty

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Speaker 1: of people who do pressure can, and it's great for them.

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Speaker 1: You can pressure can at high heat anything. You can

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Speaker 1: toss raw fish or raw meat in oil and jars

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Speaker 1: or in water in jars, and you can pressure can

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Speaker 1: it and it will cook and seal the jars and

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Speaker 1: it is very safe. Low temperature canning is still relying

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Speaker 1: on one of the other methods, like salt, sugar, acid

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Speaker 1: for the to keep down bacteria. So all it does,

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Speaker 1: though is it makes the same so you can do

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Speaker 1: this with or without canning. It just makes the jars

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Speaker 1: keep a lot longer because it preserves them so it's

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Speaker 1: the process of you take a jar and then you

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Speaker 1: either use a clean ring. If you're using those latching

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Speaker 1: reusable jars with these nice rings on them that you

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Speaker 1: can use over and over again, really handy when there

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Speaker 1: are supply chain disruptions to know that you can re

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Speaker 1: use your jar and ring. We're talking about like the

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Speaker 1: Mason jars that you you you would get in uh

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Speaker 1: bars that are too expense of five years ago. They

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Speaker 1: would pour your terrible I P A in them. Yeah,

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Speaker 1: but you can use them for other things too. These

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Speaker 1: are the well there's two. There's big jars that have

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Speaker 1: a lid that is attached and it laughs the yea

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Speaker 1: and so those have a those have a rubbers that

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Speaker 1: you can and as long as you keep those oiled

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Speaker 1: and clean, you can reuse those for years. They do

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Speaker 1: eventually wear out, but they use a long time. Others

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Speaker 1: is Mason or ball canning jars, and those actually have

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Speaker 1: a two piece top. They have a middle ring that

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Speaker 1: you just need to make sure it's not like horrifically

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Speaker 1: dented or rusted through. It's reusable for a very long time.

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Speaker 1: And then you have a lid and the lid can

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Speaker 1: only really they are recommended to only use once I've

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Speaker 1: re used them like twice. Can once you can like

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Speaker 1: once it's canned and you you can take stuff out

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Speaker 1: put it back on. You don't have to like replace

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Speaker 1: the lid every time you get some preserves out. Yeah,

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Speaker 1: but the tiny piece of rubber that is what steals

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Speaker 1: it is very thin, and so it's not very reusable

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Speaker 1: for more to pull can't batches of food and and

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Speaker 1: true to farm. You know, if you go looking around

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Speaker 1: in you know, rummage sales, vintage stores, whatever, you will

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Speaker 1: probably find either very cheap or very overpriced some of

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Speaker 1: those old hinged jars and tons of Mason jars and

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Speaker 1: tons of Mason jars. You will often need to replace

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Speaker 1: either the lids or the rubber gaskets in order to

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Speaker 1: make them safe to star food in. But in either case,

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Speaker 1: whether you're using the little the mason or ball jars

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Speaker 1: that you'll find in lots of stores or the big

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Speaker 1: latching ones, um, the jars are the more expensive spots. Things.

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Speaker 1: The lids and the rubber rings are more inexpensive to replace.

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Speaker 1: So if you can find them at Goodwill, if you

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Speaker 1: can find them at Goodwill bins or all the places

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Speaker 1: it's great. You should always grab them. Jars are never

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Speaker 1: a bad idea. Yeah, so canning there's a million different

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Speaker 1: ways to can. I do a lot of jams, jellies, pickles,

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Speaker 1: and tomatoes, which are all things that are canned that

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Speaker 1: are preserved either with acid or sugar in either case, Um,

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Speaker 1: jams and jellies being sugar and pickles and stuff being acid. Yes,

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Speaker 1: those are my two favorites. They're very simple to learn.

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Speaker 1: And then you can always expand recipes and everything else. Um.

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Speaker 1: But with pickles and tomatoes and other things, having the

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Speaker 1: PHB very acidic is what actually does the preservation of

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Speaker 1: the food and keeps down fungus is molds, bacterias, and stuff.

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Speaker 1: And with jams and jellies, the natural acidity of the

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Speaker 1: fruit mixed with a lot of sugar is what keeps

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Speaker 1: the fruits from going bad or anything. And the great

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Speaker 1: thing about canning fruit is that, like when you're when

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Speaker 1: you're thinking about what is the greatest number of free

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Speaker 1: calories available to most people in a city during the

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Speaker 1: seasons where fruit grows, it's often going to be fruit,

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Speaker 1: And like you you'd be surprised, like where you could

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Speaker 1: do like Los Angeles, where I used to live, there

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Speaker 1: was much of the year like seven eight months you

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Speaker 1: could fill your arms with fruit if you knew where

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Speaker 1: to go. And there's an app called Falling Fruit that

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Speaker 1: you can use to find people mark like where different

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Speaker 1: trees are a lot of like you'll be surprised even

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Speaker 1: if you think, like, well, there's no fruit in my area,

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Speaker 1: go try falling Fruit. You you may find that out.

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Speaker 1: Actually there's a shipload of fruit. And I just was

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Speaker 1: not looking or as you often find, I didn't realize

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Speaker 1: that was an edible plant. I assume those berries were.

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Speaker 1: We're not food and and they can be. And and

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Speaker 1: that's a lot of like free you know when you

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Speaker 1: especially when you're inking pserve that's really calorically dense. And

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Speaker 1: and that also ties in with in the sort of

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Speaker 1: survival utility aspect of this, because like canning is fun,

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Speaker 1: and harvesting fruit is fun, and having stuff you made

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Speaker 1: to give pomegranates from rich people's houses do it, sure, absolutely,

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Speaker 1: I mean, but part of part of the other thing

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Speaker 1: to think about here is that like providing yourself with

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Speaker 1: a reserve of different kinds of nutrition and different like

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Speaker 1: there's you get an assortment of stuff. So you know

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Speaker 1: you aren't having to constantly buy it because honestly, the

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Speaker 1: most expensive in terms of carbon output, the most expensive

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Speaker 1: in terms of cost per calorie in grocery stores tends

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Speaker 1: to come from the stuff that's you know, been shipped

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Speaker 1: up from Argentina because it's not in season up here,

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Speaker 1: or while you're getting grapes in January, right and blueberries,

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Speaker 1: you can actually watch them move all the way down

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Speaker 1: the northern hemisphere over the course of the growing season

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Speaker 1: until they're like growing them down in Chile right before

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Speaker 1: they start being able to grow them again. So yeah,

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Speaker 1: So just thinking about like the things that are available

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Speaker 1: when they are available, um. And you'll see this all

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Speaker 1: the time, like the good forage spots. When they're available,

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Speaker 1: there will be c of people all they're all collecting stuff, um.

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Speaker 1: And getting to know some of the things that you

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Speaker 1: like and that grow near you and what time of

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Speaker 1: year they come into season, and maybe forming some relationships

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Speaker 1: with people and being like, hey, I noticed you have

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Speaker 1: a chestnut tree in your backyard. Can I come and

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Speaker 1: harvest chestnuts? Hey, you have this kind of oak, Can

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Speaker 1: I come and get acorns from you? Because I want

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Speaker 1: to do a leeching project. Hey, I was grabbing apples

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Speaker 1: and I noticed that you're harvesting all these acorns. I

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Speaker 1: didn't know that you could do anything with acorns. What

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Speaker 1: is what are you doing with all those acorns? And

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Speaker 1: one of the greatest things, too, is that a good

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Speaker 1: fruit tree makes a lot of fruit. So much so.

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Speaker 1: You know, we have a little plum that's near our house.

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Speaker 1: It's a little plum tree. And since this year we

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Speaker 1: managed to get to it before the raccoon did that

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Speaker 1: likes to clamber over the roof. We got about two

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Speaker 1: fifty pounds of plums off of the small fruit tree.

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Speaker 1: And it is not very big. It has a footprint

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Speaker 1: of maybe about ten ft in diameter of the widest

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Speaker 1: part of the tree. But it drops quite a bit

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Speaker 1: of fruit, especially if we get to it before it

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Speaker 1: all drops on the ground and our cars and the

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Speaker 1: driveway and the walkway and the cat and the cat.

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Speaker 1: But if we get to it, it's a lot. So honestly,

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Speaker 1: I set aside about a fifty pound tub that was like, Okay,

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Speaker 1: we're gonna make some jam. We're gonna dry some of these,

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Speaker 1: we're gonna do things with it, and the rest we're

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Speaker 1: able to give to friends. We tossed some of the

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Speaker 1: free fridges. We toss some all, you know, we handed

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Speaker 1: out because one good fruit tree makes a lot. So

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Speaker 1: when you see fruit trees around town, when you walk

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Speaker 1: under someone's cherry tree, it's okay to ask for fruit too,

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Speaker 1: because I don't know anyone that uses every single piece

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Speaker 1: of fruit off of any of their fruit trees. And

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Speaker 1: you know, one of the things that you will see

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Speaker 1: is that um a lot of cities try to discourage

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Speaker 1: people from planting fruit trees along roads precisely because when

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Speaker 1: they come into fruit, they produce so much fruit that

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Speaker 1: it causes a problem. Also, it's a good way to

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Speaker 1: form relationships in your neighborhood. You say like, hey, we

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Speaker 1: have a whole bunch of plums, we have a ton

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Speaker 1: of whatever is dropping all over your front yard. And

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Speaker 1: then your neighbors may be like, oh, those weirdos who

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Speaker 1: were collecting fruit that one time. This tree in my

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Speaker 1: backyard that's about to drop all this stuff. I'll let

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Speaker 1: them know and maybe they'll come so I don't have

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Speaker 1: to clean it up afterwards. Yeah, which is again, like people,

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Speaker 1: we talk a lot about the importance of building like

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Speaker 1: community resiliency and community self defense, and folks act like, well,

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Speaker 1: how do I actually do that? Well, that's maybe that's

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Speaker 1: a start for you. Maybe the start is like you

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Speaker 1: get to know what do they have? What do I have?

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Speaker 1: And then you start talking about like, well, I'm gonta

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Speaker 1: can some stuff. Do you want to learn how to can?

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Speaker 1: You're like, oh, well, I was going to dry at ease.

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Speaker 1: Do you want to learn it? Like? Or do you

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Speaker 1: want to borrow a dehydrator? And then you're making connections

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Speaker 1: that are very practical and also social in your area.

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Speaker 1: I'll some one plug. We've talked a little bit about

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Speaker 1: the process of canning. Dehydrators are great and are pretty affordable,

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Speaker 1: and they're not expensive. Yeah, like I think you know,

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Speaker 1: for sixty eight bucks, you can usually get a decent dehydrator.

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Speaker 1: And if you don't have one, but you have an oven,

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Speaker 1: if you put things on a baking rack very low heat,

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Speaker 1: you can just put it. I would just turn my

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Speaker 1: oven onto warm and you can lay out things in

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Speaker 1: your oven. I have a nicer oven now that won't

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Speaker 1: let me do this. But when I used to live

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Speaker 1: in like my first junkie apartment, I would literally just

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Speaker 1: stick a metal spoon like a one of my big

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Speaker 1: cooking spoons in the door of the ovens so that

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Speaker 1: it would open and that would just vent all of

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Speaker 1: the steam of whatever I was drying in the oven.

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Speaker 1: So and meanwhile, if you live in say a really

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Speaker 1: dry climate or a climate where you have a really

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Speaker 1: dry stretch of time when fruit is in season and

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Speaker 1: you have windows, screens and an area where you can

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Speaker 1: make or there's a steady breeze flowing across your your fruit,

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Speaker 1: cut it thin, lay it out in the sun. And

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Speaker 1: that's why there's so much sun dried X, Y and Z.

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Speaker 1: That's really expensive when you go to drin Joe's or whatever,

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Speaker 1: and it's you know, it's not just a matter. We

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Speaker 1: shouldn't just say that like this is you have to

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Speaker 1: forage for all this stuff, like it can be a

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Speaker 1: matter of like, well, during these months, beef is is

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Speaker 1: much cheaper. It's half as much as it will be later.

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Speaker 1: I'm going to buy beef when it's cheap, and I'm

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Speaker 1: going to make jerky now and then I will have

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Speaker 1: protein when I can't afford to purchase protein or as

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Speaker 1: much protein later. In the air. Speaking of jerky, I

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Speaker 1: mean like one of the just in the vein of

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Speaker 1: you know, building your own dehydrat or something. One other

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Speaker 1: thing that that that I've done is you can just

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Speaker 1: get a you know, a decent box fan and some

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00:19:45,400 --> 00:19:48,640
Speaker 1: furnace filters and strap them all together, and that can

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Speaker 1: very successfully dry out jerky um so d dehydrators. There's

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Speaker 1: a lot of different ways to y It is literally

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Speaker 1: just kind of warm dry threes or less in some cases,

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Speaker 1: and air that is moving, and it's it's like everything

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Speaker 1: we've been talking about. There's the you can buy very

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Speaker 1: expensivety hydrators if you want to. If you want to

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Speaker 1: get a primo jerky making together, you can you can

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Speaker 1: make that a real expensive thing, or you can do

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Speaker 1: it for like trash, like with with discarded crap that

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Speaker 1: you find around in people's like take piles. And I

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Speaker 1: think also the other thing to think about we're talking

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Speaker 1: about it's not all foraging, is to think about we've

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Speaker 1: been talking about supply chain disruptions, but also one of

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Speaker 1: the things in our current circumstances is the weird gluts

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Speaker 1: and excesses and surpluses that are produced by our supply chains.

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Speaker 1: And again, one of the big ways that I learned

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Speaker 1: about food preservation was food not bombs and food preservation

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Speaker 1: and also just food preparation. Was food not bombs way

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Speaker 1: back in the day, like you need a special sound

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Speaker 1: every time on specifically it could happen here someone mentions

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Speaker 1: food not bombs. That was That was my entry back

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Speaker 1: when I was just kind of a liberally journalist guy

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Speaker 1: to like anarchist practice was like every protest I go to,

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Speaker 1: there's these like krusty punks handing out sandwiches, um, and

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Speaker 1: then they have neat stickers. I wonder what's going on here?

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Speaker 1: And well, And one of the important things about food

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Speaker 1: not bombs is that food not bombs has sort of

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00:21:20,880 --> 00:21:25,520
Speaker 1: two different ways that you obtain food for food not bombs.

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Speaker 1: One is you form relationships with sts, farmers, people who

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Speaker 1: are going to have a lot of food, a lot

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00:21:35,400 --> 00:21:38,280
Speaker 1: of supply coming in and there's stuff they're not going

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Speaker 1: to be able to use, either because it's ugly or

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00:21:42,840 --> 00:21:45,160
Speaker 1: you know, it's carrots that look like dicks and they

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00:21:45,160 --> 00:21:47,440
Speaker 1: don't feel comfortable putting the carrots that look like dicks

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00:21:47,440 --> 00:21:51,840
Speaker 1: on the sidcause it's just it's just too hot or yeah.

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Speaker 1: So you have your relationships with like local businesses and

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Speaker 1: local suppliers who aren't going to be able to sell

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00:21:58,119 --> 00:22:00,760
Speaker 1: or use some of their stuff, and they're like great bread, right,

398
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Speaker 1: day old bread. We are a bakery and we pride

399
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Speaker 1: ourselves on fresh bread, so we're gonna give our day

400
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Speaker 1: olds and it makes us feel good as liberals to

401
00:22:08,480 --> 00:22:10,800
Speaker 1: give it to food, not bombs. And then on the

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00:22:10,800 --> 00:22:15,680
Speaker 1: flip side, there's the the fact that the supply chain

403
00:22:15,840 --> 00:22:18,159
Speaker 1: is designed to produce these excesses, but then if it

404
00:22:18,200 --> 00:22:20,680
Speaker 1: can't make money off of them, dispose of them. That's

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Speaker 1: where you end up with, you know, cop scarting, copscarding

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00:22:23,640 --> 00:22:27,479
Speaker 1: dumpsters for example, don't dumpster from the cops that the

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00:22:27,520 --> 00:22:31,520
Speaker 1: cop guarded dumpsters. Those are the other dumpsters go to

408
00:22:31,560 --> 00:22:35,280
Speaker 1: other dumpsters. It's infuriating, it's very frustrating. I get the

409
00:22:35,320 --> 00:22:37,439
Speaker 1: desire to yell at the cop, but there will you

410
00:22:37,480 --> 00:22:40,359
Speaker 1: can find dumpsters that are started. If you are a

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00:22:40,560 --> 00:22:45,199
Speaker 1: store or restaurant, you're legally protected to let people go

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Speaker 1: through your dumpster. Yeah, not to you. Yeah. During the

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Speaker 1: Clinton administration, there is legislation that was passed that straight

414
00:22:53,320 --> 00:22:56,359
Speaker 1: up said like at a federal level, if you present

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Speaker 1: I think the wording is seemingly wholesome and healthful food

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00:23:01,680 --> 00:23:05,040
Speaker 1: two people for free, even if it has plastic expiration

417
00:23:05,119 --> 00:23:09,040
Speaker 1: date that you are legally protected because it's dumb to

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Speaker 1: throw out food just because the thing that stamped on

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00:23:11,920 --> 00:23:14,760
Speaker 1: the package has expired. Now that does mean if you

420
00:23:14,840 --> 00:23:17,840
Speaker 1: pick up some meat that's expired and the package is puffy,

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00:23:18,160 --> 00:23:21,520
Speaker 1: don't eat that. And it also there are also local

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Speaker 1: ordinances and local laws that do restrict that more because

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Speaker 1: there are places where people get arrested for handing out

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Speaker 1: food to like, you know, homeless people and whatnot. But

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00:23:29,000 --> 00:23:31,760
Speaker 1: you know, check your local laws before doing anything. Is

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Speaker 1: radical and violence is giving out as giving out free

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00:23:34,320 --> 00:23:49,399
Speaker 1: food to poor people. Yeah, there are these gluts um

428
00:23:49,440 --> 00:23:51,439
Speaker 1: and there are these points where the supply chain is

429
00:23:51,480 --> 00:23:55,119
Speaker 1: going to dump huge amounts of stuff into the system.

430
00:23:55,200 --> 00:23:57,679
Speaker 1: For example, right now, we just talked about how canning

431
00:23:57,680 --> 00:24:00,200
Speaker 1: supplies are kind of in short supply right now, which

432
00:24:00,200 --> 00:24:03,239
Speaker 1: is weird. I guarantee you that that means in a

433
00:24:03,280 --> 00:24:06,639
Speaker 1: couple of months there's going to be tons of canning

434
00:24:06,680 --> 00:24:10,720
Speaker 1: supplies everywhere. Or you know, when there were power outages

435
00:24:10,760 --> 00:24:13,560
Speaker 1: in Portland, then there was a bunch of stuff, even

436
00:24:13,640 --> 00:24:17,160
Speaker 1: stuff that doesn't need to be refrigerated was getting thrown out.

437
00:24:17,200 --> 00:24:21,160
Speaker 1: If it was stored in the refrigerated section, because stores

438
00:24:21,280 --> 00:24:24,920
Speaker 1: have their specific protocols about like, oh well, if this

439
00:24:25,000 --> 00:24:28,040
Speaker 1: is left, if this freezer is unplugged, we have to

440
00:24:28,080 --> 00:24:30,280
Speaker 1: throw out everything in the freezer. Never Mind that a

441
00:24:30,280 --> 00:24:32,520
Speaker 1: bunch of stuff in the freezer straight up says right

442
00:24:32,520 --> 00:24:35,760
Speaker 1: there on it does not require refrigeration, or only refrigerate

443
00:24:35,760 --> 00:24:38,840
Speaker 1: after opening, or refrigerate after opening. So think about, like

444
00:24:38,960 --> 00:24:43,919
Speaker 1: where are your local systems going to produce these huge blots,

445
00:24:44,040 --> 00:24:46,920
Speaker 1: Or maybe it's super cheap at certain times of year.

446
00:24:46,960 --> 00:24:51,240
Speaker 1: You know, you maybe corn goes down to like fifteen

447
00:24:51,400 --> 00:24:54,359
Speaker 1: cents an ear or five cents an ear at the

448
00:24:54,480 --> 00:24:57,120
Speaker 1: end of at the at the end of August, right,

449
00:24:57,359 --> 00:24:59,800
Speaker 1: so maybe you can get a whole ton of corn

450
00:25:00,040 --> 00:25:03,919
Speaker 1: then you can dry it. Like you know, when I

451
00:25:03,960 --> 00:25:06,280
Speaker 1: was a kid, we lived in California, and we were

452
00:25:06,320 --> 00:25:08,240
Speaker 1: not doing a ton of canning. I did not grow

453
00:25:08,320 --> 00:25:11,600
Speaker 1: up canning. I didn't grow up preserving food. I didn't

454
00:25:12,359 --> 00:25:15,520
Speaker 1: in that type of way. But one thing that my

455
00:25:15,600 --> 00:25:18,440
Speaker 1: mom would do is when our little Mira lemon tree

456
00:25:18,560 --> 00:25:22,120
Speaker 1: was covered in lemons, she would just juice a whole

457
00:25:22,160 --> 00:25:25,120
Speaker 1: pile of them and then poured into ice cube trays

458
00:25:25,520 --> 00:25:27,760
Speaker 1: and then empty the ice cube trays into gallon bags,

459
00:25:27,800 --> 00:25:29,399
Speaker 1: and then we had lemon you know, we would make

460
00:25:29,520 --> 00:25:32,880
Speaker 1: lemonade all year round. And her recipe literally called for

461
00:25:33,600 --> 00:25:36,760
Speaker 1: three lemon cubes to how much sugar and stuff that

462
00:25:36,880 --> 00:25:39,119
Speaker 1: she had it measured out, and so she would just

463
00:25:39,119 --> 00:25:40,679
Speaker 1: pop those in and that would just live in the

464
00:25:40,760 --> 00:25:44,600
Speaker 1: refrigerator all year round. Was just constant lemonade. One other

465
00:25:44,880 --> 00:25:47,919
Speaker 1: plug in terms of preserving stuff that I want to

466
00:25:47,960 --> 00:25:50,800
Speaker 1: talk a little bit about, but with the disclaimer that

467
00:25:50,800 --> 00:25:54,000
Speaker 1: I am by no means an expert. Um One of

468
00:25:54,040 --> 00:25:57,480
Speaker 1: the other things that you know, the punks of Yesteryear

469
00:25:57,520 --> 00:26:00,200
Speaker 1: with their food not bombs houses got really excited out

470
00:26:00,200 --> 00:26:03,560
Speaker 1: with things like crowd and kombucha UM. And there are

471
00:26:03,600 --> 00:26:07,960
Speaker 1: some really great resources out there, specifically um wild Fermentation

472
00:26:08,040 --> 00:26:10,119
Speaker 1: and the Art of Fermentation, which are both by a

473
00:26:10,119 --> 00:26:15,080
Speaker 1: guy named Sander Cats on how to ferment food without

474
00:26:15,400 --> 00:26:21,600
Speaker 1: you you know, you're using naturally occurring bacteria and fermentation

475
00:26:21,680 --> 00:26:24,840
Speaker 1: as a means of preservation is possibly the oldest means

476
00:26:25,000 --> 00:26:29,920
Speaker 1: of deliberate food storage that human beings have, and you

477
00:26:29,960 --> 00:26:33,639
Speaker 1: can do it with a wide variety of things. And

478
00:26:33,720 --> 00:26:36,320
Speaker 1: so again, if you're faced with one of those gluts

479
00:26:36,800 --> 00:26:39,359
Speaker 1: where you have a ton of stuff and nowhere you

480
00:26:39,400 --> 00:26:44,240
Speaker 1: can store it in your refrigerated storage areas, there's probably

481
00:26:44,280 --> 00:26:46,439
Speaker 1: a way you can jam it, you can dry it,

482
00:26:46,560 --> 00:26:49,680
Speaker 1: you can ferment it, you can you know, make vinegar

483
00:26:49,760 --> 00:26:52,280
Speaker 1: out of it. And you can find guides for all

484
00:26:52,320 --> 00:26:54,480
Speaker 1: of this for free online. Like all of this is

485
00:26:54,520 --> 00:26:56,359
Speaker 1: accessible if you have a phone. There are people in

486
00:26:56,400 --> 00:26:59,040
Speaker 1: people putting up videos on YouTube where you can watch

487
00:26:59,119 --> 00:27:00,800
Speaker 1: them do it too. To makets, you do not have

488
00:27:00,880 --> 00:27:04,600
Speaker 1: to purchase books in order to learn. There's also a

489
00:27:04,600 --> 00:27:06,680
Speaker 1: lot of ways you know, you can make cold storages

490
00:27:06,680 --> 00:27:09,639
Speaker 1: in your backyard. You can definitely, like I have a

491
00:27:09,640 --> 00:27:12,200
Speaker 1: lot of guides on how to make your own roots

492
00:27:12,200 --> 00:27:15,600
Speaker 1: sellers then very small spaces and do things. Because as

493
00:27:15,640 --> 00:27:18,760
Speaker 1: long as you're not having your food produce the thing

494
00:27:18,800 --> 00:27:21,200
Speaker 1: that makes it that makes your food go bad, there's

495
00:27:21,240 --> 00:27:23,160
Speaker 1: a lot of different ways that you can prevent food

496
00:27:23,200 --> 00:27:28,000
Speaker 1: spoilage but that you can learn from. But honestly, crowd

497
00:27:28,000 --> 00:27:30,560
Speaker 1: and canning are probably some of the quickest and easiest

498
00:27:30,800 --> 00:27:34,960
Speaker 1: and as a general rule, um you know, similarly, if

499
00:27:35,000 --> 00:27:37,280
Speaker 1: you don't have access to building a garden, you probably

500
00:27:37,320 --> 00:27:39,800
Speaker 1: also don't have access to like digging a root seller.

501
00:27:40,320 --> 00:27:44,119
Speaker 1: That being said, if you have a room or a

502
00:27:44,280 --> 00:27:48,800
Speaker 1: space in your house where you can reliably keep it

503
00:27:49,000 --> 00:27:53,880
Speaker 1: cool and dark like below I don't know, seventy degrees dark,

504
00:27:54,480 --> 00:27:57,399
Speaker 1: like closets, there's probably a spot in your basement if

505
00:27:57,440 --> 00:27:59,040
Speaker 1: you live in a house where you have a basement,

506
00:27:59,200 --> 00:28:04,080
Speaker 1: or if you live in a base because you situation. Yeah, um,

507
00:28:04,119 --> 00:28:07,280
Speaker 1: it's pretty easy. And for that matter, when we talk

508
00:28:07,320 --> 00:28:10,600
Speaker 1: about like root sellers, there are totally some d i

509
00:28:10,720 --> 00:28:16,240
Speaker 1: y schematics for literally digging a like three foot cube

510
00:28:16,440 --> 00:28:21,080
Speaker 1: hole in your yard and sinking in something to line it,

511
00:28:21,200 --> 00:28:24,199
Speaker 1: and then that's where you store stuff because if you

512
00:28:24,320 --> 00:28:27,240
Speaker 1: dig down a few feet below ground, it stays fifty

513
00:28:27,280 --> 00:28:31,480
Speaker 1: degrees year round. And I get like when you hear again,

514
00:28:31,800 --> 00:28:33,159
Speaker 1: we keep coming back to this, Like, I think a

515
00:28:33,240 --> 00:28:37,159
Speaker 1: lot of people get overwhelmed or get very anxious when

516
00:28:37,200 --> 00:28:40,239
Speaker 1: they think about trying to build resiliency because they live

517
00:28:40,240 --> 00:28:41,840
Speaker 1: in a tiny apartment, they don't have much in the

518
00:28:41,840 --> 00:28:44,120
Speaker 1: way of money. The important one of the most important

519
00:28:44,160 --> 00:28:46,520
Speaker 1: things to understand that like a lot of people, no

520
00:28:46,560 --> 00:28:49,600
Speaker 1: matter how poor you are, poorer than you have been

521
00:28:49,640 --> 00:28:52,080
Speaker 1: doing this kind of stuff for generations. Like, it's why

522
00:28:52,200 --> 00:28:55,520
Speaker 1: most of our grandparents survived the thirties. Yeah, And I

523
00:28:55,560 --> 00:28:58,600
Speaker 1: think one thing that people have a misinterpretation of with

524
00:28:58,680 --> 00:29:00,160
Speaker 1: canning and stuff is that they are going to put

525
00:29:00,200 --> 00:29:02,560
Speaker 1: stuff up, and they're gonna like put up their cans

526
00:29:02,600 --> 00:29:06,400
Speaker 1: and their jars and then they will eventually build this.

527
00:29:06,680 --> 00:29:10,360
Speaker 1: You know, I have food for twelve years buried here.

528
00:29:11,480 --> 00:29:13,680
Speaker 1: Nothing has that great of a shelf life. I mean,

529
00:29:13,920 --> 00:29:19,600
Speaker 1: I've definitely pulled out some jam that was from definitely

530
00:29:19,640 --> 00:29:21,520
Speaker 1: didn't do that this year that I had forgotten in

531
00:29:21,560 --> 00:29:23,560
Speaker 1: the back of a cupboard and eating it and it's fine.

532
00:29:24,000 --> 00:29:27,160
Speaker 1: It's fine, but usually a couple three years couple. But

533
00:29:27,760 --> 00:29:30,959
Speaker 1: the idea of canning and preserving was not that you

534
00:29:31,000 --> 00:29:35,120
Speaker 1: are saving food in case the sky falls in and

535
00:29:35,200 --> 00:29:38,920
Speaker 1: everyone is doomed. The reason that people preserve food was

536
00:29:39,000 --> 00:29:42,560
Speaker 1: to extend the bounty of a harvest season for a

537
00:29:42,600 --> 00:29:46,160
Speaker 1: few additional weeks or months. And if you think about

538
00:29:46,200 --> 00:29:49,520
Speaker 1: it that way, you're extending what you have two times

539
00:29:49,560 --> 00:29:51,320
Speaker 1: when it would be more enjoyable to eat it when

540
00:29:51,320 --> 00:29:53,800
Speaker 1: it feels special. No, I mean, it's like jam. A

541
00:29:53,840 --> 00:29:56,080
Speaker 1: big part of the reason for jam is there's really

542
00:29:56,120 --> 00:29:58,840
Speaker 1: important nutrients in fruit that maybe you can't get in

543
00:29:58,880 --> 00:30:00,719
Speaker 1: the dead of winter, but you can if you have

544
00:30:00,800 --> 00:30:03,479
Speaker 1: jamp Just to be a farm nerd for a minute,

545
00:30:03,520 --> 00:30:05,720
Speaker 1: because Robert, I know that you are a huge fan

546
00:30:05,800 --> 00:30:10,000
Speaker 1: of pumpkin spice. Oh. The reason that my first cup

547
00:30:10,000 --> 00:30:15,200
Speaker 1: of the season today amazing monster. The reason that pumpkins

548
00:30:15,280 --> 00:30:20,120
Speaker 1: and cinnamon and apples and baking goods, baked goods with

549
00:30:20,280 --> 00:30:23,600
Speaker 1: raisins in them are all like a big deal and

550
00:30:23,640 --> 00:30:26,959
Speaker 1: are all like apples are a fruit that if you

551
00:30:27,000 --> 00:30:31,600
Speaker 1: put apples in, say a barrel, there's the saying about

552
00:30:31,680 --> 00:30:34,440
Speaker 1: one bad apple. Because if you make sure that an

553
00:30:34,480 --> 00:30:36,760
Speaker 1: apple isn't rotting and you put it in a cool,

554
00:30:36,880 --> 00:30:40,680
Speaker 1: dark space with decent ventilation, apples will keep for a

555
00:30:40,800 --> 00:30:44,400
Speaker 1: very long time. Squash are a big deal. Pumpkins are

556
00:30:44,400 --> 00:30:48,560
Speaker 1: a big deal around this time of year because buttercup squash,

557
00:30:48,640 --> 00:30:53,200
Speaker 1: for example, and butternut squash are both storage squash. They

558
00:30:53,240 --> 00:30:56,520
Speaker 1: taste better if they have been sitting in a dark

559
00:30:57,040 --> 00:31:00,840
Speaker 1: storage area for like two months. Then they metabolized more

560
00:31:00,880 --> 00:31:03,600
Speaker 1: of their starches into sugars, and they're tastier. A lot

561
00:31:03,680 --> 00:31:06,560
Speaker 1: of a lot of like squash, root, vegetables, all of

562
00:31:06,560 --> 00:31:09,000
Speaker 1: that sort of stuff that you associate with. You know,

563
00:31:09,520 --> 00:31:15,240
Speaker 1: all harvest season is specifically storage crops, because I'm originally

564
00:31:15,320 --> 00:31:19,400
Speaker 1: from New England. That's the time of year where you

565
00:31:19,480 --> 00:31:22,280
Speaker 1: stop being able to get food out of the ground

566
00:31:22,360 --> 00:31:25,640
Speaker 1: and everything freezes and dies, and then it doesn't start

567
00:31:25,680 --> 00:31:28,000
Speaker 1: up again until April, and you need a way to

568
00:31:28,400 --> 00:31:31,280
Speaker 1: keep eating in the meantime. And also, though, let's just

569
00:31:31,320 --> 00:31:36,600
Speaker 1: remember that a lot of preserved foods are also neat,

570
00:31:36,800 --> 00:31:39,560
Speaker 1: not just because they are a substitutor because they're saying

571
00:31:39,560 --> 00:31:42,480
Speaker 1: the harvest, but because in order to preserve the food

572
00:31:42,480 --> 00:31:46,320
Speaker 1: and keep the nutrients, you have to go through a process.

573
00:31:46,360 --> 00:31:48,600
Speaker 1: You want to have the salt be too high, or

574
00:31:48,600 --> 00:31:51,120
Speaker 1: the acidity be too high, or the sugar content be

575
00:31:51,160 --> 00:31:53,920
Speaker 1: too high, or the water content be too low to

576
00:31:54,480 --> 00:31:58,040
Speaker 1: enable bacterial growth, and so that the fruits and vegetables

577
00:31:58,120 --> 00:32:00,480
Speaker 1: and meats or whatever don't rot. But that means that

578
00:32:00,520 --> 00:32:03,440
Speaker 1: you get so many awesome and different flavors that you

579
00:32:03,480 --> 00:32:07,040
Speaker 1: would never you know, grapes, grapes are great. Whatever grapes

580
00:32:07,120 --> 00:32:10,120
Speaker 1: preserved in wine vinegar. That sounds really cool. You can

581
00:32:10,160 --> 00:32:12,160
Speaker 1: do that, and then you have a completely different thing

582
00:32:12,200 --> 00:32:15,920
Speaker 1: that you normally don't eat, you know, dried dried figs,

583
00:32:15,960 --> 00:32:19,080
Speaker 1: apple chips, like, you also get a whole new variety

584
00:32:19,080 --> 00:32:22,600
Speaker 1: of foods that are not just extending in harvest, but

585
00:32:22,640 --> 00:32:25,760
Speaker 1: are also other things to eat. You know, my kids

586
00:32:25,800 --> 00:32:28,200
Speaker 1: are not going to toss a whole pile of fresh

587
00:32:28,280 --> 00:32:32,440
Speaker 1: fruit in their backpacks sometimes because it squishes at the

588
00:32:32,440 --> 00:32:35,120
Speaker 1: bottom of their backpacks and I find it weeks later,

589
00:32:35,160 --> 00:32:39,040
Speaker 1: and it's absolutely terrifying. On the other hand, a bunch

590
00:32:39,040 --> 00:32:42,520
Speaker 1: of you know, dried dried prunes, plums and stuff from

591
00:32:42,520 --> 00:32:45,080
Speaker 1: the garden that dried out. They'll take baggies of those,

592
00:32:45,120 --> 00:32:47,520
Speaker 1: and if I find them a month later because they

593
00:32:47,560 --> 00:32:50,320
Speaker 1: didn't eat them, it isn't the end of the world either.

594
00:32:51,640 --> 00:32:54,880
Speaker 1: And and again like there's a lot of fun stuff

595
00:32:54,920 --> 00:32:58,320
Speaker 1: like you know, yeah, grapes by themselves are are fine.

596
00:32:58,840 --> 00:33:01,320
Speaker 1: You can also turn gray. It's into stuff that will

597
00:33:01,360 --> 00:33:05,880
Speaker 1: help you preserve other stuff. And raisins in baked goods.

598
00:33:06,040 --> 00:33:08,560
Speaker 1: If you've ever had a loaf of raisin bread and

599
00:33:08,600 --> 00:33:12,080
Speaker 1: a loaf of white bread in the same bread box,

600
00:33:13,760 --> 00:33:17,800
Speaker 1: the white bread will mold first. Raisins are actually a preservative.

601
00:33:17,840 --> 00:33:20,760
Speaker 1: It's why people started putting raisins in bread. Yeah, and

602
00:33:20,840 --> 00:33:23,560
Speaker 1: I think we should we should close out, but I

603
00:33:23,680 --> 00:33:26,000
Speaker 1: kind of wanted to do that by circling back to

604
00:33:26,040 --> 00:33:27,960
Speaker 1: the overall topic of this week, which is like building

605
00:33:27,960 --> 00:33:30,040
Speaker 1: resiliency when you don't have much in the way of

606
00:33:30,040 --> 00:33:32,360
Speaker 1: money or resources. And one of the things that you

607
00:33:32,400 --> 00:33:34,600
Speaker 1: may not think of as building resiliency is exactly what

608
00:33:34,640 --> 00:33:37,719
Speaker 1: you were talking about being in eu Elaine, paying attention

609
00:33:37,760 --> 00:33:40,200
Speaker 1: to what is available, what time of the year, what

610
00:33:40,360 --> 00:33:42,239
Speaker 1: is cheap, what time of the year, what is like,

611
00:33:42,280 --> 00:33:45,280
Speaker 1: when do the gluts happen, and when do the shortages happen.

612
00:33:45,680 --> 00:33:47,920
Speaker 1: Because that doesn't actually cost any money. You don't even

613
00:33:47,920 --> 00:33:50,320
Speaker 1: have to buy things like you're already you're all always

614
00:33:50,320 --> 00:33:52,160
Speaker 1: going to be going out to the store to get

615
00:33:52,200 --> 00:33:55,640
Speaker 1: food occasionally. It's it's it's keeping an eye on understanding

616
00:33:55,640 --> 00:33:58,840
Speaker 1: what is available growing naturally and what is available in

617
00:33:58,920 --> 00:34:02,240
Speaker 1: the economy, because that connects you more to the environment

618
00:34:02,280 --> 00:34:05,680
Speaker 1: you live in, to the climate as it changes um

619
00:34:05,680 --> 00:34:08,360
Speaker 1: into your community, all of which make you more resilient,

620
00:34:08,400 --> 00:34:09,920
Speaker 1: and then of which costs you a dime. It just

621
00:34:09,960 --> 00:34:13,000
Speaker 1: cost you attention. Also just a plug for you know,

622
00:34:13,080 --> 00:34:18,160
Speaker 1: people who have access to the ecosystems where this is relevant.

623
00:34:18,520 --> 00:34:21,640
Speaker 1: Things like shellfish licenses are great I'm not going to

624
00:34:21,760 --> 00:34:25,760
Speaker 1: tell anyone that they should, you know, seek out sport

625
00:34:25,840 --> 00:34:30,000
Speaker 1: fishing as a means of obtaining calories. On the other hand,

626
00:34:30,640 --> 00:34:33,440
Speaker 1: in Oregon, at least for I think it's five five bucks,

627
00:34:33,560 --> 00:34:35,880
Speaker 1: nine bucks. It's up to ten bucks now. But so

628
00:34:36,160 --> 00:34:39,280
Speaker 1: for ten bucks get a shellfish license. You go down

629
00:34:39,400 --> 00:34:42,440
Speaker 1: to a cove and you rape cockles for an hour

630
00:34:42,640 --> 00:34:46,280
Speaker 1: and then you have, you know, an enormous amount of

631
00:34:46,360 --> 00:34:49,640
Speaker 1: food that you can do all of the preservation that

632
00:34:49,680 --> 00:34:52,200
Speaker 1: we've talked about. You can also just make chowder and

633
00:34:52,239 --> 00:34:55,200
Speaker 1: freeze it, you know whatever. But there's a lot of

634
00:34:55,239 --> 00:35:00,840
Speaker 1: ways to to cheaply obtain calories from out in the world. Yeah,

635
00:35:00,920 --> 00:35:05,160
Speaker 1: all right, well that's going to do it for us today. Um,

636
00:35:05,560 --> 00:35:09,720
Speaker 1: until next time, remember experiment on your friends with different

637
00:35:09,719 --> 00:35:12,600
Speaker 1: medical care treatments. So don't do that. Although on the

638
00:35:12,600 --> 00:35:14,840
Speaker 1: other hand, look up the if you are in the

639
00:35:14,880 --> 00:35:18,839
Speaker 1: Pacific Northwest, there is the Portland Fruit Tree Project up

640
00:35:18,840 --> 00:35:23,200
Speaker 1: here which goes around and connects gleaners with fruit trees

641
00:35:23,239 --> 00:35:25,879
Speaker 1: that need to be gleaned. Um, so people who have

642
00:35:26,000 --> 00:35:28,240
Speaker 1: over abundant trees that they don't want all the stuff.

643
00:35:28,680 --> 00:35:31,000
Speaker 1: That's a really great resource. In other cities. I'm sure

644
00:35:31,080 --> 00:35:37,040
Speaker 1: there's other things, and also the Falling Fruit map, so

645
00:35:37,080 --> 00:35:39,879
Speaker 1: you can go online and if there's not already one

646
00:35:39,920 --> 00:35:42,279
Speaker 1: in your area. They also make it really easy to

647
00:35:42,320 --> 00:35:45,400
Speaker 1: be able to chart and put in trees in your area.

648
00:35:45,760 --> 00:35:47,360
Speaker 1: So if it's saying that you're excited about and you

649
00:35:47,400 --> 00:35:50,120
Speaker 1: love identifying trees, you can go in and actually start

650
00:35:50,239 --> 00:35:54,839
Speaker 1: charting your neighborhood. Also figure out how to identify, you know,

651
00:35:55,200 --> 00:35:58,480
Speaker 1: five wild plants that grow in your area that you

652
00:35:58,520 --> 00:36:02,880
Speaker 1: can eat, because it's always nice to have more variety

653
00:36:03,040 --> 00:36:04,880
Speaker 1: and it's fun to be out on a walk and

654
00:36:04,920 --> 00:36:07,440
Speaker 1: be like, oh cool, now I have a thing that

655
00:36:07,520 --> 00:36:10,040
Speaker 1: I can toss in with dinner when I get back. Yeah,

656
00:36:10,160 --> 00:36:12,120
Speaker 1: And we've talked about how there's like the poor version

657
00:36:12,120 --> 00:36:15,320
Speaker 1: of the cheap version, there's also like the centrist version

658
00:36:15,320 --> 00:36:17,200
Speaker 1: and the radical version of that. The centrist version is

659
00:36:17,239 --> 00:36:18,480
Speaker 1: like I just want to know, like what kind of

660
00:36:18,600 --> 00:36:21,360
Speaker 1: edible fruits grow naturally in my area. The more radical

661
00:36:21,440 --> 00:36:23,920
Speaker 1: version is I'm going to start guerrilla grows of edible

662
00:36:23,960 --> 00:36:27,120
Speaker 1: foods on like available in my area. I'm gonna seedball

663
00:36:27,239 --> 00:36:30,000
Speaker 1: some ship. I'm gonna like very get a surgeon with

664
00:36:30,080 --> 00:36:33,239
Speaker 1: my yeah to prepare food. Yeah, things that grow rise

665
00:36:33,320 --> 00:36:37,080
Speaker 1: only take root real easy in the ecosystems they like,

666
00:36:37,200 --> 00:36:39,359
Speaker 1: and are real hard to get rid of once they

667
00:36:39,400 --> 00:36:42,880
Speaker 1: get crime gardens. I'm not going to say people should

668
00:36:42,920 --> 00:36:45,879
Speaker 1: tear out the random trees that cities plant and then

669
00:36:45,920 --> 00:36:52,160
Speaker 1: replace if you were, but it's possible to do trees

670
00:36:52,520 --> 00:36:55,200
Speaker 1: didn't make food with trees that did make food in

671
00:36:55,239 --> 00:36:58,680
Speaker 1: the same spot, probably nobody would notice except the people

672
00:36:58,680 --> 00:37:00,439
Speaker 1: who got food, and there would be more or free

673
00:37:00,480 --> 00:37:03,440
Speaker 1: calories in your area. If you know, the kind of

674
00:37:03,480 --> 00:37:05,399
Speaker 1: things that have been happening in the last several years

675
00:37:05,400 --> 00:37:18,239
Speaker 1: continue to happen. All right, that's the episode. That's the episode.