October proclaimed as Pork Month in Missouri | News https://www.diningandcooking.com/us/51615/ #agriculture #AnimalKilling #AnimalProducts #cuisine #FoodIndustry #foods #meat #MeatDishes #Missouri #MissouriDining #MissouriFood #MissouriGroceryStores #MissouriRestaurants #pigs #pork #PorkDishes #PreparedFoods #Sus(genus) #WildBoars
#animalproducts — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #animalproducts, aggregated by home.social.
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Some of my ancestors were #Wôlinak !
With a home-cooked banquet, #Abenaki citizens taste traditional foods and preserve culture
Vermont Public | By Elodie Reed
Published May 21, 2025 at 5:00 AM EDTExcerpts:
"Yves is a 72-year-old Abenaki citizen of Wôlinak #FirstNation. That reserve is located about a 45-minute drive northeast of the #Odanak reserve, along the St. Lawrence River.
"And it’s the area where Yves, his son and other folks went geese hunting this spring.
" 'We got some 60 or something like that,' Yves said.
"He has been hunting geese since he was young.
"But he said the places he used to go with his dad and uncles — a couple lakes just outside of the Wôlinak reserve — are no longer accessible. The #Quebec government put the lakes inside an ecological zone in the '90s.
" 'They didn't consult the Abenaki in Wôlinak,' Yves said. 'Today, they could not do this.'
[...]
"Isaak added: 'The point of the project is trying — trying the recipes.'
"Trying recipes such as: a lemonade made from #sumac flowers.
"Isaak put the crimson cones in a pot of boiling water. And when he dipped in a spoon several minutes later, he was pleasantly surprised by the taste.
" 'It’s actually kind of good,' he said. 'Damn! I'm happy.' "
#IndigenousPeoplesDay #TraditionalFoods #NativeAmericanFoods #FirstNations #CulturalPreservation #AnimalProducts #Hunting
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Brazil plans reciprocal actions following EU’s suspension of Brazilian imports
Brazil’s government and exporters of meat, poultry, eggs, honey, and other an…
#Europe #EU #ABIEC #Agriculture #animalproducts #antibiotics #antimicrobialdrugs #Brazil #Brazilianimports #Competition #EUMercosuragreement #EU'ssuspension #Europeanagribusiness #EuropeanCourtofJustice #EuropeanUnion #frustration #healthinspection #Livestock #LuizInácioLula #RobsonGoncalves #Trade
https://www.europesays.com/europe/130561/ -
#ChickenManure runs hot. And if you can find a salmonella-free source, it is #CompostGold ! I'm looking forward to adding it to my #CompostPile.
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How to Make #Pemmican: A Traditional Native Dish
By Maria, Posted on May 2, 2025
"Readers, have you ever wondered about the nutritional powerhouse that sustained #IndigenousPeoples across North America for centuries? It’s pemmican, a truly remarkable food. This ancient recipe is not only delicious but also incredibly practical for survival situations and outdoor adventures. I’ve spent years researching and preparing pemmican; this article will be your comprehensive guide to mastering this skill.
"Making pemmican is a journey back in time, connecting us to the resourceful ingenuity of Native cultures. This detailed guide will empower you to create your own delicious and nutritious pemmican.
Understanding the History and Significance of Pemmican
"Pemmican’s origins trace back to Indigenous communities across North America. This energy-dense food played a crucial role in their survival, particularly during long journeys or harsh winters. It was a staple in their diets, providing essential nutrients.
"Various Indigenous groups developed unique variations using locally available ingredients. The core components, however, remained relatively consistent: lean meat, fat, and berries. This ensured a balanced nutritional profile.
"Pemmican’s significance extends beyond its nutritional value. It represents a deep connection to cultural heritage and traditional practices. Learning to make pemmican is a journey of understanding and respect.
Learn more [original website may be compromised]:
https://www.nativefoods.info/how-to-make-pemmican-a-traditional-native-dish/Archived version:
https://archive.ph/L7Ex5#SolarPunkSunday #AnimalProducts
#MeatProducts #PreservingMeat
#PemmicanRecipes #NativeAmericanFoods #TraditionalFoods #FoodPreservation #NativeAmericanFoods -
How to Make #Pemmican
Co-authored by Jessica Gibson Reviewed by Ashley Crawford
Last Updated: February 24, 2025"Pemmican is a traditional #NativeAmerican food known to last for years when it's prepared properly. To make your own, choose high-quality ingredients, such as dried fish or meat, dried berries, and fat. Grind the protein and berries until they're powdery and then mix them with warm rendered fat to make a thick paste. You can spread the pemmican flat and cut it into strips or shape it into a log for easy slicing."
Learn more:
https://www.wikihow.com/Make-Pemmican#SolarPunkSunday #AnimalProducts
#MeatProducts #PreservingMeat
#PemmicanRecipes #NativeAmericanFoods #TraditionalFoods #FoodPreservation -
#Pemmican: The Original #SurvivalFood | #AncientRecipes With Sohla
Apr 16, 2022
"To celebrate Native American Heritage Month, Sohla recreates pemmican, a super food made of meat, fat and berries that dates back over 5,000 years. Plus Sohla speaks with indigenous chef #SeanSherman to learn more about the history of this remarkable dish, in this episode of Ancient Recipes with Sohla."
Watch:
https://seansherman.com/pemmican-the-original-survival-food-ancient-recipes-with-sohla/#SolarPunkSunday #AnimalProducts #MeatProducts #PreservingMeat #PemmicanRecipes #NativeAmericanFoods #TraditionalFoods #FoodPreservation
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#UniversityOfGeorgia - National Center for #FoodPreservation - #MeatJerky
"#Jerky is a lightweight, dried meat product that is a handy food for backpackers, campers and outdoor sports enthusiasts. It requires no refrigeration. Jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast. (Raw poultry is generally not recommended for use in making jerky because of the texture and flavor of the finished product.)
Raw meats can be contaminated with microorganisms that cause disease. These harmful bacteria can easily multiply on moist, high protein foods like meat and poultry and can cause illness if the products are not handled correctly. If pork or wild game is used to make jerky, the meat should be treated to kill the trichinella parasite before it is sliced and marinated. This parasite causes the disease trichinosis. To treat the meat, freeze a portion that is 6 inches or less thick at 0ºF or below for at least 30 days. Freezing will not eliminate bacteria from the meat.
Follow these recommendations for safe handling of meat and poultry:
- Always wash hands thoroughly with soap and running water for at least 20 seconds before and after handling raw meats.
- Use clean equipment and utensils.
- Keep meat and poultry refrigerated at 40ºF or below. Use ground beef and poultry within 2 days, red meats within 3 to 5 days or freeze for later use.
- Thaw frozen meat in the refrigerator, not on the kitchen counter.
- Marinate meat in the refrigerator. Do not save and re-use marinade.When preparing jerky from wild game, it is important to remember that the wound location and skill of the hunter can affect the safety of the meat. If the animal is wounded in such a way that the contents of its gut come in contact with the meat or the hunter’s hands while dressing the meat, fecal bacteria can contaminate the meat. It is best to avoid making jerky from this meat and use it only in ways that it will be thoroughly cooked. Deer carcasses should be rapidly chilled to avoid bacterial growth. The risk of foodborne illness from home-dried jerky can be decreased by allowing the internal temperature of the meat to reach 160ºF, but in such a way as to prevent case hardening. Two methods can be used: heating meat strips in marinade before drying or heating the dried jerky strips in an oven after the drying process is completed. Directions for both methods are below. When the strips are heated in a marinade before drying, drying times will be reduced. Color and texture will differ from traditional jerky."
Learn more:
https://nchfp.uga.edu/how/dry/recipes/jerky/#SolarPunkSunday #AnimalProducts #FoodPreservation #MeatJerky #PreservingMeats
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A Beginner’s Guide to #DehydratingFood
"Dehydrating is one of the oldest, simplest ways to preserve food at home. This guide walks you through every method (sun, air, solar, oven, electric, microwave), the right prep for fruits, vegetables, meats, nuts and herbs, the temperatures and timings that actually work, and the storage rules that keep your work safe for months. By the end, you'll know exactly what to dry, how to dry it, and how to store it without losing flavor or nutrition.
Key takeaways
- Dehydrating naturally preserves food and extends shelf life, making it great for storage, camping or reducing waste.
- Many foods can be dehydrated using methods like electric dehydrators, ovens or sun-drying.
- Preparation and storage matter. Slicing, blanching, drying temperature and proper storage all affect safety and flavor."Learn more:
https://eartheasy.com/blogs/eat/a-beginners-guide-to-dehydrating-food#SolarPunkSunday #DryingFood #FoodPreservation #AnimalProducts
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#DehydratingFood: Beginner’s Guide
By Ashley Adamant, Apr 13, 2025
"Dehydrating food is one of the oldest methods of #FoodPreservation, and it works just as well now as it did back then! It’s incredibly easy to dehydrate food at home, either in a #FoodDehydrator or your home oven.
Dehydrating For Food Preservation
From the #AncientEgyptians to #NativeAmericans, people have been dehydrating for centuries as a form of food preservation. For years dried food kept people fed through the cold winter months when food supplies were low or scarce. In fact, throughout history, dehydration always seems to experience a resurgence during times of food insecurity — WWI and WWII are just two recent examples.
Why is dehydration such a dependable form of food preservation? Dehydration preserves goods through the process of removing moisture from food. This effectively stops the formation of mold and spoiling, consequently preserving items for future use.
Although multiple forms of dehydration have been used throughout history, such as #SunDrying and #AirDrying, most modern individuals tend to opt for electric dehydration using a food dehydrator. These home food dehydrators apply low heat to food while circulating airflow to remove moisture from foods, making the process much easier than in the years of yore."
Learn more:
https://practicalselfreliance.com/dehydrating-food/#SolarPunkSunday #DehydratingFoods #FoodPreservation #PreservingTheHarvest #AnimalProducts
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#Barbecue Techniques from #IndigenousChef #SeanSherman
Posted on June 29, 2026"Understanding Smoke and Flavor
One of the most essential aspects of barbecue is the smoke. Indigenous Chef Sean Sherman emphasizes the significance of using natural woods and herbs to infuse flavor into meats. Each wood type offers distinct characteristics that can elevate a dish, creating a unique culinary experience.
When selecting wood for smoking, consider these indigenous options:
- Pecan: Known for its sweet and nutty flavor, pecan wood is a popular choice for smoking meats and can pair wonderfully with poultry and pork.
- Hickory: Hickory wood provides a strong, smoky flavor that complements beef and ribs, making it a staple in many barbecue recipes.
- Cherry: The subtle sweetness of cherry wood can enhance the natural flavors of meats without overwhelming them, especially for lighter proteins like chicken or fish.
- Mesquite: With its bold and intense flavor profile, mesquite is best used sparingly. It works well with beef and lamb, creating a rich, smoky taste.In addition to the type of wood, the way it’s prepared can also influence the final product. Chef Sherman recommends soaking wood chips in water for at least an hour before using them to create a slower burn, which helps produce a consistent smoke that enhances the meat over a longer cooking period.
Traditional Marinades and Rubs
Marinades and rubs are crucial for infusing flavor into meats before the cooking process begins. Chef Sean Sherman often draws on traditional Native American ingredients to create unique marinades that reflect the flavors of the land. Here are some techniques and tips to consider:
- Use Local Ingredients: Incorporate herbs and spices native to your region. For example, juniper berries, sage, and wild garlic can add depth to your marinades.
- Acid Balance: A good marinade typically includes an acid component, like vinegar or citrus juice, which helps tenderize the meat. Chef Sherman often uses wild berries or fruit juices for a unique twist.
- Salt and Sugar: Salt is essential for flavor enhancement, while sugar can create a caramelized crust when grilled. Consider using natural sweeteners like maple syrup or honey in your rubs.
- Time to Marinate: Allow meats to marinate for several hours or, ideally, overnight. This time allows the flavors to penetrate deeply, resulting in a more flavorful end product.Cooking Techniques to Master
Barbecue is as much about technique as it is about ingredients. Here are some cooking methods that Chef Sean Sherman advocates:
- Indirect Heat: This technique involves setting up your grill so that the food is not directly over the flames. This method is perfect for larger cuts of meat that require longer cooking times, allowing for even cooking without burning.
- Wrapping in Leaves: Inspired by traditional cooking methods, wrapping meat in leaves can enhance flavor and moisture retention. Consider using corn husks or maple leaves to impart their unique essences.
- Searing: For smaller cuts or when finishing larger pieces, searing can create a flavorful crust. This technique involves cooking meat over high heat for a short period to lock in juices.
- Resting the Meat: After cooking, let the meat rest for at least 10-15 minutes before slicing. This practice allows the juices to redistribute, resulting in a more succulent bite."Learn more:
https://howigotjob.com/uncategorized/barbecue-techniques-from-indigenous-chef-sean-sherman/#SolarPunkSunday #IndigenousFoods #NativeAmericanFoods #NativeAmericanCookingTechniques #AnimalProducts #SiouxChef #TraditionalCookingMethods
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How to Smoke Fish
Learn how to make smoked fish in a few steps—no special equipment needed.
April 2025
"Where there's smoke, there's flavor. Smoking fish at home may sound too complicated or intimidating, but it’s as simple as grilling. In fact, it’s not even necessary to buy any expensive, bulky specialized equipment—all you need is a charcoal grill and aromatic wood chips. (This recipe calls for apple wood, but you can also use alder, pecan, hickory, maple, oak, cherry, or peach woods, according to availability and your tastes.)
"Our instructions for how to smoke fish guide you every step of the way, from brining to setting up the charcoal grill, preparing the wood chips, and finally smoking the fish. We also provide a step-by-step on how long to smoke a fish, depending on the variety and the cut."
Learn more:
https://www.marthastewart.com/332890/smoked-fish#SolarPunkSunday #SmokedFish #AnimalProducts #SmokingFood #FoodPreservation
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Hubby and I love having smoked Gouda in certain dishes (especially #CowboyHotPot). While we have the smoker going, might as well smoke some cheese!
#SmokedCheese - How to smoke cheese on any grill
25/04/2020 | By Cowboy Kent Rollins
"I used to think you could only smoke cheese if you had one of those fancy smoking tubes or pellet grills. Well, today I'm going to show you how to make this on your own grill without going out and buying some fancy smoker.more
Choose Your CheeseYou can smoke just about any kind of cheese you want. I like to do mine in a standard "brick" size slab of about 2 inch by 4 by maybe 10 inches long. Today I am doing a Cheddar, Pepper Jack and a Mozzarella. Now before you get started with, if your outdoor temperature is anything above 75°F. set the cheese in the freezer for about 20 min before smoking.
Smoking Chips
As far as wood for smoking, you can choose any flavors you'd like.
To start, I'm going to get some hickory chips. Be sure they are small chips because we don't want to be creating a lot of heat- more smoke. Go ahead and soak those chips in water for about 45 minutes before smoking.
While those are soaking, I like to get a small pan or tin plate and get my hardwood or hardwood lump charcoal heating. Remember- you want this stuff good and white before you start. Today I'm using some hardwood oak charcoal. Again, you don't want very much.
Pro Tip: You want this lump coal contained in a metal pan or a plate so that it stays in one central location and doesn't fall down into the smoker.
Once those are white, go ahead and set the plate at the farthest point away from the grill grates as you can on your smoker and place it on the opposite side of where you'll be placing your cheese on the grill- because we want that cheese on the indirect side of the heat.
PURR ME 8 - That's "Okie" for permeate!
As I said folks, you just need enough heat to create smoke to permeate that cheese (and that is a big word for me) but it means to infuse that cheese with some smoked flavoring.
At this point I like to go ahead and add a couple chunks of apple wood onto the hardwood lump and then a good handful of the soaked wood chips. Close the door and make sure all your vents are wide open to create good smoke!
Cold Smoked
Now remember I said you don't need a fancy cheese smoker well here I will talk about other ways you can do this. Smoke cheese is for everyone and we're here to prove it. You can do this on whatever kind of grill you have.
You want to create a buffer to where you can move the cheese from the farthest point up from the coals. If you don't have a grill where you can alter the level of your grill grates and/or coal pan, one of the easiest ways to do this is with disposable aluminum pans.
Fill one pan with ice and place a wire rack over it and place the cheese on top. Then stack that pan onto another aluminum pan which will create more height- moving it away from the coals but also creating some good circulation.
Indirect Heat
One of the most important parts of this process is to get as much indirect heat as you can so that the smoke has time to infuse this cheese without much "meltage". Softer cheeses will smoke about 2 hours (like Mozzarella) harder cheeses will smoke about 2 1/2 to 3 hours.
At the 1 hour mark folks, you will want to go ahead and flip the cheeses over. Also this is a good time to add more soaked wood chips to increase the smoking and check to see if you need to add more ice to the tray.
Pro Tip: Softer Cheeses smoke about 2 hours - Harder cheeses 2.5 -3 hours.
After that 1 hour mark, I like to check on the cheese about every 1/2 hour to 45 minutes to make sure the ice is still good and we're still getting some good smoke. Add in more chips or chunks as needed just be sure you're getting smoke but not too much heat.
Don't Cut the Cheese Just Yet!
So, once you take the cheese off the smoker, you will want it to cool off a little before placing it into a baggie and letting it chill in the icebox, so that it doesn't sweat. I recommend you leaving it in the fridge for 6 hours or over night. The longer it sets the more smoke flavor absorbs.
There ya have it folks we have proven that anyone can have a good smoked cheese at home with minimal equipment."
Source:
https://kentrollins.com/blogs/vegetables/smoked-cheese-how-to-smoke-cheese-on-any-grill#SolarPunkSunday #AnimalProducts #SmokingCheese #SmokingFoods #DIY #SmokedCheeseRecipes
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8 Easy Options for Smoking on a Weber Kettle
By troy
June 17, 2025 -
So yeah, we do own a grill / smoker, but we won't be using it a lot, and not during wildfire season. But when we do use it, we'll be smoking salt, cheese, tofu, salmon, and duck. Here's an article about how to arrange the coals in a snake pattern for smoking.
Setting Up a Weber Kettle for Smoking: The Complete Snake Method Guide
https://qualitygrillparts.com/setting-up-a-kettle-for-smoking/
#SolarPunkSunday #DIY #AnimalProducts #Smoking #SmokingMeats #FoodPreservation
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And yeah, I know that using a BBQ isn't great for air quality. I will use the hashtag #BBQ (and #AnimalProducts if meat is mentioned) so folks can mute those posts.
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Traditional Pemmican Recipe
by Ana Stahlman
Ingredients
Grass-Fed Top Round Steak 2 lbs [or bison]
Apple (or any fruit you prefer) 1/2 cup
Tallow 1 cupUtensils
Oven or Food Dehydrator
Blender/ Food Processor
Knife
Saucepan
Mixing BowlInstructions
Trim all the fat and slice the steak, cut in thin strips.
Pound the meat to flatten- paper thin.
Using an Oven
Preheat the oven to 175°F
Place the meat strips on a wire rack over a baking sheet to allow air circulation.
Dry the meat in the oven for several hours at least 3-4, turning occasionally, until it is completely dry and brittle.Using a Dehydrator:
Arrange the meat strips on dehydrator trays.
Set the dehydrator to 145°F (63°C) and dry for 6–12 hours, or until the meat is hard and snaps easily.Once cooled, grind the meat using a food processor.
If using dried apples or berries, ensure they are fully dehydrated. Grind the berries into small pieces or a powder
Place the tallow in a saucepan over low heat,
In a mixing bowl, combine the ground meat and fruit. Gradually add the tallow to the dry mixture, stirring continuously, until the mixture holds together but is not overly greasy.
Press the mixture into molds, a baking dish, or form into bars or balls by hand. Allow the pemmican to cool and harden at room temperature or in the refrigerator.
Store in airtight containers in a cool, dry place. For extended shelf life, consider vacuum sealing or refrigerating.
Archived version:
https://web.archive.org/web/20250514170418/https://grassrootscoop.com/blogs/recipes/traditional-pemmican-recipe#SolarPunkSunday #AnimalProducts #Pemmican #NativeAmericanFoods #NativeAmericanRecipes
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So, after chewing through a LOT of plastic fly swatters, I finally broke down and bought a leather one (the BugBane two pack). They work really well, and even in confined spaces. I see that some folks are making their own. They would seem pretty easy to make (if one has some basic leather tools)!
#SolarPunkSunday #AmishFlySwatter #NoPesticides #LowTech #AnimalProducts #NoPlastic
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Brazil contests EU planned suspension on “animal” product imports
Brazil is seeking to reverse an EU decision to suspend exports of “animal” origin from the South American…
#Europe #EU #animalproducts #Brazil #derivedproducts #EuropeanUnion #LivestockandFoodSupply #MinistryofAgriculture
https://www.europesays.com/europe/41400/ -
So, I'm liking the polymerized linseed-beeswax-tallow combination. I used it to waterproof a metal birdbath that had some rust -- after sanding it down, then spray-painting it with some non-toxic, VOC-free paint and letting it cure. I'll be using the linseed mixture on the wooden bird feeders once I take them down for the season. I'll clean them up, make a minor repair on one of them, do a light sanding, then will apply the mixture.
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So, I'm going to attempt to do some waterproofing using non-toxic ingredients... Beeswax, tallow and polymerized linseed oil (heated to a high temperature without oxygen, and safer than "Boiled" linseed oil that contains heavy metals and hardeners). I saw a commercial blend of those ingredients, but I have beeswax and tallow on hand, so I bought the linseed oil from a local hardware store. It should be interesting to see how well it works. Also wondering if just boiled raw linseed would work as well (rather than the polymerized version).
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Good to know, @ai6yr ! Tagging for #SolarPunkSunday , #Composting and #AnimalProducts.
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University of Idaho opens new meat science center in Moscow | Idaho News
MOSCOW, Idaho — The University of Idaho opened a new meat science innova…
#UnitedStates #US #USA #agriculture #america #animalkilling #animalproducts #animalrights #animalwelfare #crueltytoanimals #foodindustry #FoodIngredients #foodscience #foods #human–animalinteraction #Idaho #idahonews #issuesinanimalethics #khq #LocalNews #meat #northidaho #science #technology #unitedstatesofamerica
https://www.europesays.com/2913301/ -
https://www.europesays.com/2913301/ University of Idaho opens new meat science center in Moscow | Idaho News #agriculture #america #AnimalKilling #AnimalProducts #AnimalRights #AnimalWelfare #CrueltyToAnimals #FoodIndustry #FoodIngredients #FoodScience #foods #Human–animalInteraction #Idaho #IdahoNews #IssuesInAnimalEthics #khq #LocalNews #meat #NorthIdaho #science #technology #UnitedStates #UnitedStatesOfAmerica #US #USA
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University of Idaho opens new meat science center in Moscow | Idaho News https://www.byteseu.com/1933188/ #Agriculture #AnimalKilling #AnimalProducts #AnimalRights #AnimalWelfare #CrueltyToAnimals #FoodIndustry #FoodIngredients #FoodScience #foods #Human–animalInteraction #Idaho #IdahoNews #IssuesInAnimalEthics #khq #LocalNews #meat #NorthIdaho #Science
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Yeah, I tried being a vegan / vegetarian several times, but it just doesn't work with my weird digestive system. More than one day of something bean-based, and I suffer for days. I do eat vegan at least once a week, vegetarian (with dairy) a most of the week, and something that had a face for one dish that lasts hubby and myself two nights. It might not be ideal, but we try to stick to goat, buffalo, poultry, or fish that's been locally sourced (ideally) -- and no beef. @3janeTA @ClimateJenny
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So, first #Robin sighting in the yard today. I'll be feeding them some sterilized eggshells and "gummy worms" (dried mealworms soaked in water for 15 minutes) and other goodies. The local worms are scarce because of the temp changes.
What do robins eat?
"Robins feed on insects (especially beetles) and worms. You might notice one following you about as your dig up your garden hoping to nab a few worms as you unearth them.
Robins can also eat fruit, seeds, suet, crushed peanuts, sunflower hearts and raisins. They particularly enjoy mealworms.
Robins are natural ground feeders, so feeding trays are ideal. Make a mixture of bird seed, sunflower hearts and mealworms, sprinkle it out on a tray and wait for the robins to arrive.
As they’re such fans of mealworms, you can give them an extra helping hand by soaking dried mealworms in water, giving the robins some valuable moisture from the food."
Learn more:
https://www.woodlandtrust.org.uk/blog/2019/12/what-do-robins-eat/#Maine #MaineWx #Birds #MaineBirds #SpringBirds #Robins #SolarPunkSunday #FeedingBirds #WoodlandTrustUK #AnimalProducts
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So, this is something I do. It helps prevent birds from raiding eggs from other nests, since they'll have enough calcium! Make sure you properly sterilize any shells. Also, dried corn also has a decent amount of calcium.
Give #NestingBirds a Calcium Boost By Saving Your Leftover #Eggshells
Your breakfast discards can serve as vital nutrition for females as they make their own eggs.
By BirdNote
Published May 13, 2019"Birds’ eggs are among nature’s most elegant creations. But they’re not easy to make.
"This American Robin will lay one egg per day for three to four days.
"To make her eggs, the female robin has to use a great deal of calcium. But she can’t just pour herself a nice big glass of milk. She has to find her calcium in nature. And it can be tough to find enough.
"But we can help. During the nesting season, we can give the birds that visit our homes some of that crucial calcium.
"Start off by putting calcium-enriched seed and suet in your bird feeders.
"For the many species that don’t eat seed or suet—like robins—you can give them leftover chicken eggshells instead.
"Rinse the shells off in the sink, spread them out on a cookie sheet, and bake them in the oven at about 250 degrees for 10 minutes. You just want the shells to dry, not brown. When you’re done, crush them up."
Read more:
https://www.audubon.org/news/give-nesting-birds-calcium-boost-saving-your-leftover-eggshells#SolarPunkSunday #Birds #FeedingBirds #Caretakers #Wildlife #AnimalProducts
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@stevewfolds Well, yeah. And real leather lasts way longer than the plastic stuff. What's worse? One life for a product that lasts a long time and (if made right) can decompose? Or something that turns into plastic pollution? It's a dilemma.
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#PolandME - #WinterFunDay with #Ski & #Snowshoe Trailer Equipment Loans at #RangePond State Park
Date: February 14, 2026 - February 15, 2026
Time: 10:00 AM - 3:00 PM
Location: Range Pond State Park, 26 State Park Road (Off Empire Road), Poland ME 040274
State Park: Range Pond
Event Type: Special Event"Join us on February 14 & 15 for the Winter Fun Visitor Appreciation Days during school vacation week. The Maine State Parks Ski & Snowshoe Trailer will be loaning #CrossCountrySki and snowshoeing gear, free with paid Special Event admission. Learn to ice fish - it's a free #IceFishing weekend - and clean and take your trout home. And there will be a mammal tracks and pelt display, kids winter wildlife hunt with prizes, a warming fire, and free snacks and hot drinks while they last."
Contact Name: The park
Contact Phone: (207) 998-4104
Cost: Special Event Admission: Ages 12 & older = $1.50; under 12 and 65 and older are free.Link to flyer [pdf]:
https://www.maine.gov/tools/whatsnew/attach.php?id=13341367&an=1#SolarPunkSunday #MaineStateParks #MaineEvents #AnimalProducts #SpendTimeInNature #Snowshoeing #WildlifeTracking
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The role of goats in the world: Society, science, and sustainability
by Christopher D. Lu, October 2023
Highlights
• Goats are intertwined with evolution of human civilization and dispersal.
• Continuous scientific and technological development is crucial to sustain a viable goat sector as a force to alleviate food insecurity, malnutrition, and poverty.
• Role of goats are consequential to food and nutrition, economic, and environmental sustainability.Excerpts: "Goats have been a part of evolution of human civilization tracing back to the Neolithic period. Goat milk and meat were exploited from the beginning of the middle Pre-Pottery Neolithic B in the Near East (Helmer et al., 2007). Goat is one the first domesticated ungulates. Initial goat domestication has been documented in the highlands of Western Iran at 10,000 calibrated calendar years (YBP) ago (Zeder and Hesse, 2000, Hermes et al., 2020). Domestic goats (Capra hircus) is believed to be domesticated from wild bezoar populations (Capra aegagrus) (Zeder, 2008). Evidence in genetic markers suggested that multiple divergent ancient wild goat sources were domesticated in a dispersed process that resulted in genetically and geographically distinct Neolithic goat populations (Daly et al., 2018). A large-scale mitochondrial DNA (mtDNA) analysis of wild and domestic goats suggested that area in Eastern Anatolia, Northern and Central Zagros to have been the domestication centers where almost all domestic goats were originally from (Naderi et al., 2008).
"Presence of high mtDNA diversity in Inner Asian Mountain Corridor and Central Kazakhstan suggested that herding communities living in montane ecosystems were drawing from genetically diverse goat populations in the Iranian Plateau (Hermes et al., 2020). Analyses of the nearly complete mitochondrial protein-encoding genes of the goat revealed that the timing of population expansion of goats occurred in the Late Pleistocene and predated the now believed the beginning of goat domestication, approximately 10,000 YBP (Nomura et al., 2013). Demographic analyses using Multiple Sequentially Markovian Coalescent suggested that the divergence times between modern Asian and European goat populations might have predated the archaeologically estimated domestication time (Zheng et al., 2020). These observations raised the possibility that goats might have been domesticated even earlier than 10,000 YBP.
"Domestication of goats has been closely related to human dispersal (Colli et al., 2018). Domesticated goats (Capra hircus) are at the subsistence core of pastoralist and farming communities around the world (Redding, 1984). From the Greek mythology of the half-human-half goat deity, Goat-knight Steed in the popular web series Critical Role, to Gogoat (Number 673 in Pokemon), goats have been part of history of human imagination. The roles of goats in the world are numerous, form entertainer, yoga enhancer, to food and fiber producer that has been an important part of life sustaining history of human civilization. The role of goats in nutrition, health, and food security is underscored by the continuous increase in global production and consumption of goat milk and meat."
Read more:
https://www.sciencedirect.com/science/article/pii/S0921448823001529#SolarPunkSunday #DairyGoats
#GoatFarming #GoatCheese #GoatMeat #Sustainability #HumanHistory #AnimalProducts #Methane -
The advantages of #goats for future adaptation to #ClimateChange: A conceptual overview
by Nazan Koluman Darcan and Nissim Silanikove, June 2018
Highlights
• The advantages of goats to adapt climate change.
• Direct and indirect effects of climate change.
• Benefit from goats capacity to emit less methane.
• Future perspectives of goat farming for alleviate climate change effects.Abstract:
"The economic importance of goat production has been increased during the last decades all over the world, predominantly in countries that are routinely exposed to harsh environment. Goats have numerous advantages that enable them to maintain their production under extreme climate conditions. Principally, goats have higher capacity than other farm raised ruminants to effectively convert some feed sources into milk and meat. In addition, goats emit less #methane than other domestic ruminants. Based on these advantages, we came to the conclusion that goat breeding will play an important role in mitigating and adapting to Climate change (CC) in harsh environments. The impacts of CC on goat production can be analyzed by considering direct or indirect effects of CC. The direct effects take into account goat’s physiology and their interaction with ambient conditions, as well as issues such as the optimal use of natural resource and waste management. Indirect effects consider limitations on goat production from political, social and economic considerations, which are mainly intended for decreasing the greenhouse gas emission effect. In this paper the advantages of goats for future adaptation to CC will be considered."
Source [includes snippets]:
https://www.sciencedirect.com/science/article/abs/pii/S0921448817301098#SolarPunkSunday #DairyGoats #GoatFarming #GoatCheese #AnimalProducts
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#GoatMilk: Are There Health Benefits?
Written by WebMD Editorial Contributor
Medically Reviewed by Kathleen M. Zelman, RD, LD, MPH on September 23, 2024Excerpts: "Goat milk is one of the most commonly consumed types of dairy in the world. In fact, nearly three quarters of the world's population consumes goat milk. This is partially due to the ease of keeping goats as opposed to cows in developing countries, where goat milk is an important source of calories, protein, and fats. In many countries, people express a preference for goat milk over cow milk.
"Goat milk is thicker and creamier than cow milk or plant milks, and goat milk has more nutrients that may offer health benefits. For example:
"Goat milk is not just a specialty beverage. Depending on your lifestyle, goat milk may be a better choice than cow or plant milk, as it offers a number of advantages:
High in Digestible Protein
"Compared to standard cow milk, soy milk, or nut milks, goat milk has more protein per serving. And, the protein in goat milk appears to be more digestible, meaning your body can use it more easily. Goat milk also contains significantly more protein than almond milk or rice milk."
Read more:
https://www.webmd.com/diet/goat-milk-are-there-health-benefits#SolarPunkSunday #DairyGoats #GoatFarming #GoatMilk #GoatCheese #AnimalProducts
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6 Ways #GoatFarming Impacts the Environment That Support #Sustainability
Excerpts: "Goats produce significantly less #methane than #cattle, emitting approximately 5 kg of methane annually compared to 70-120 kg from cows. Their efficient digestive systems extract more nutrients from fibrous plant material while generating fewer greenhouse gases. This lower methane output makes goats a more climate-friendly protein source, especially when raised on marginal lands unsuitable for crop production.
[...]
"Goats offer a chemical-free alternative for controlling #InvasivePlant species that threaten native #ecosystems. Their unique browsing habits target woody plants and weeds that other livestock avoid, effectively reducing invasives like #kudzu, poison ivy, and multiflora rose without #herbicides. You’ll find that targeted goat grazing preserves soil health and protects beneficial insects and microorganisms that chemical treatments typically harm.
[...]
"Goat #manure offers exceptional #composting potential due to its pellet form and balanced nutrient profile. When properly composted, these droppings transform into valuable organic fertilizer rich in nitrogen, phosphorus, and potassium. The composting process eliminates pathogens while preserving beneficial microorganisms that enhance soil structure. You’ll find that goat manure composts faster than cow manure—typically ready in 2-3 months versus 4-6 months for cattle waste."
Learn more:
https://www.farmstandapp.com/67170/6-ways-goat-farming-impacts-the-environment/#SolarPunkSunday #AnimalProducts #Goats #GoatMilk #ClimateChange
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The local birds chewed right through all the suet I left out (understandable). I just refilled the suet cages and will whip up some more today (two batches -- one with mealworms, millet and sunflower seeds, the other fruit & nut mix). Hubby asked, "Why do you make suet cakes for the birds? You know you could just buy it." To which I replied, "Why do we make home cooked meals when we could just buy quick meals?"
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So, while we had the woodstove going yesterday, I decided to render some suet in one of my cast iron pans. Now the pan is completely seasoned! Suet/Tallow seems to work way better than even high-heat safflower oil (which left weird sticky spots and wasn't preventing rust). Spending some of my snow day re-seasoning my pans.