It Should Be Said. Agriculture Is Slowly Destroying The World

Interested in looking for more mutuals :)

Please interact/reblog if you’re interested in any tags below!

soil is a finite resource and it is being destroyed by years of agriculture. Even if you take drought out of the equation, eroded soil struggles to hold water properly.

I recommend planting and growing your own food if you are capable.

If you’re feeling tired or disoriented this could be why. On the positive side I’ve heard these powerful solar flares are helping awaken humanity…Bring it on!👍

https://www.cnet.com/science/space/the-sun-just-unleashed-the-strongest-solar-flare-in-nearly-five-years/

CNET

The Sun Just Unleashed the Strongest Solar Flare in Nearly Five Years

The worst of this one will miss us, but it is a hint of what's to come.

Found this method helps a lot in controlling anxiety and handling stressful situations

Wim Hof Method Step-by-Step

My latest biohacking exploration. I’m not really into the cold resistance part (yet), but the breathing exercises are wonderful. If you’re at all familiar with pranayama this won’t be new to you.

Wim Hof Guided Breathing (3 rounds with onscreen timer)

https://uquiz.com/xq4jYC

I made a uquiz because I’m bored! I may update it eventually but here it is! Try it out and lemme know what you get 🥰

Cracked corn and watermelon buffet for my feathered family members 🌽 🍉 🐓 ♥️

Medieval Irish Nettle Soup

Today, I’ll be taking a look at a staple of Irish medieval cuisine: the humble nettle soup. Late spring and early Summer is the ideal time to make this dish, as the nettle leaves used here won’t have matured fully, and retain a soft, lighter texture than older woodier leaves. Plus they won’t sting your hands as badly as mature nettles. Plenty of Irish families have their own takes on this recipe, and this is influenced by my family’s take on the tradition!

In any case, let’s now take a look at The World That Was! Follow along with my YouTube video, above!

Ingredients 2-3 cups nettle leaves 1 onion, minced 2-3 cloves garlic (or two bulbs of wild garlic, minced) chives (for decoration) butter ½ cup milk/double cream 500ml water or stock salt pepper

Method

1 - Chop and cook the Garlic and Onion

To begin with, we need to peel and chop a whole onion, before tossing this into a pot with some melted butter. You can of course use oil, but dairy products was (and still is) a major part of Irish culinary traditions - so try and use Irish butter here if you can.

In any case, let your onion sauté away for a couple of minutes until it turns translucent and fragrant. When it hits this point, toss in a couple of cloves of crushed garlic - or some wild garlic if you have any!

2 - Deal with the Nettles Next, ball up some nettles and chop it roughly with a knife. Be careful, as the leaves and stems of this plant has stinging fibres (which will get denatured and broken down when it’s cooking).

Nettles act like spinach when you’re cooking them, so have about 2-3 times more than what you think you’ll need on hand. Add your chopped nettles into the pot, and let them cook down before adding the rest!

3 - Cook Soup When all of your nettle leaves have cooked down, pour in 500ml of soup stock (or water) into the pot. Then, toss in about a half a cup of whole milk, or double cream if you have it. Mix this together gently, before putting this onto a high heat. Bring it to a rolling boil, before turning it down to low until it simmers. Let the whole thing simmer away for about an hour.

Serve up hot in a small bowl, garnish with some chives or seasonal herbs, and dig in!

The finished soup is very light and flavourful, but quite filling for what it is! It’s another variation on a medieval pottage, with ingredients that could have been easily foraged in the spring and summer. As it can be made with only a few ingredients, it could have formed the basis of more complex dishes - such as the addition of more vegetables, or meat products.

Given how little the dish has changed from antiquity to modernity, it’s likely that the basics of this soup go back to pre-historic Irish culinary traditions.

If there’s one lesson I’ve learned as I enter year four of my foray into farming, it’s that lambs love to be born during the darkest hours of the coldest nights in the most inconvenient way possible. But we still love them, ‘cause they are the sweetest creatures around.

For the Love of Peat: Our Best Defence Against a Changing Climate

Canada holds between a quarter and a third of the world’s peatlands. It’s time we took better care of them

Canada holds between a quarter and a third of the world’s peatlands, including acidic bogs and more alkaline fens as well as swamps and marshes. They can be found across the country, from British Columbia to the Northwest Territories to Nova Scotia, growing many metres deep into the ground. Due to their density of decomposed or decomposing plant material, one square metre of peatland in northern Canada holds approximately five times the amount of carbon as one square metre of tropical rainforest in the Amazon. But the country’s peatlands have been so degraded by the construction of mines and hydroelectric dams, by oil-and-gas developments, and by urban expansion that we are losing an ecosystem crucial to the prevention of natural disasters such as forest fires—as well as destroying a key mitigator of climate change.

Read more at thewalrus.ca.

Illustration by Kyle Scott (kjscott.com).

Praying has helped me in life when I am at my lowest.

It is important to give back if you wish to receive through prayer. If you do not give, you cannot have a relationship with who you pray to.

Finding ways you can be close with the gods is important. For me it's singing hymns. Find your own way, or even use another person's idea. The important thing is that a gift is freely given. Recognizing them as forces in the world. What ever you do, it should be passionate and meaningful for you personally. That's what makes it a good offering.