permaculture

["Lawrence F. London, Jr." <lflj@intrex.net>]

SArjuna@aol.com wrote:

>      Lawrence wrote:
>
>      "The kim chee/kraut foods are truly ambrosia-class delicacies and keep 
> you in
> top health, vital when lab cultured biodiverse probiotics are not available."
>
>      I look at it quite differently.   Lactofermenting a variety of foods at 
> home is part of permaculture, not just something to do "when buying 
> lab-cultured biodiverse probiotics are not available!"

We're on the same wavelength. Grow, store, preserve, prepare and eat at home;
focus on the homestead microcosm. Ideal.

>      For ages, people all over the world have made and eaten lactoferments.   
>  Only in modern commercial society have "consumers" started buying 
> lab-cultured probiotics.    

For many it is life saving and introduces them to consuming probiotics
on a regular basis and preparing their own. They have to start somewhere to 
break the addiction to
bad food and bad diet and poor nutrition.

>      How did people change from being makers of things to "consumers?"

When it seemed OK to be lazy. Or when they had "disposable" income.
Back to basics for them.

>      Shivani in   WI

Mollison has written a good book on ferment and human nutrition.

LL