permaculture

[Lawrence London <lfljvenaura@gmail.com>]

On Sun, Aug 12, 2018 at 11:23 PM, "Darrell E. Frey" <defrey@bioshelter.com>
wrote:

>
>
> The bacteria would not come with the seeds. I am curious how environment
> specific the bacteria is?
>

I would imagine very environmentally specific. This is the reason for
trials in all sorts of locations, to nudge it to fix nitrogen and produce
edible seed in a less-than-perfect climate.
That's just my take on it. My approach would be to breed varieties for as
many climatic locations as possible regardless of yield quantity and
quality. If it never makes it into mainstream large scale ag
production and is only useful for home gardeners, subsistence farmers,
homesteaders, indigenous folks growing on common land, then so be it.
That's better than nothing.


> Darrell E. Frey
> Three Sisters Farm
> defrey@bioshelter.com
> www.bioshelter.com
> www.threesisterspermaculture.com
>
> Author; Bioshelter Market Garden: A Permaculture Farm. New Society
> Publishing, 2011,  Co-Author; Food Forest Handbook, New Society Publishing,
> 2017
>
>
>
> On Sun, 12 Aug 2018 22:55:59 -0400, Lawrence London  wrote:
>
> On Sun, Aug 12, 2018 at 1:26 PM, Scott Pittman
> wrote:
>
> > If my memory serves Dr. Alan Kapuler worked on this corn variety many
> > years ago when Seeds of Change was founded.  I know that I heard about it
> > from him back when Seeds of Change moved from the Gila Wilderness to El
> > Guique.  I did see that Howard Shapiro was one of the listed participants
> > in the U.C. Davis study; Howard was also a founder of Seeds of Change and
> > lived at the farm in El Guique....
> >
> > On 8/10/2018 12:25 PM, Lawrence London wrote:
> >
> > Corn Variety Grabs Fertilizer from the Air - Scientific Americanhttps://
> www.scientificamerican.com/podcast/episode/corn-variety-
> grabs-fertilizer-from-the-air/
> >
> > --
> > Best regards, Scott Pittman Director Permaculture Institute
> >
>
> Isn't nitrogen-fixing grain one of the primary holy grails of plant
> breeding? I would have thought that a number of organizations like Seeds of
> Change
> might have produced a marketable variety of this corn by now. Maybe there
> are many reasons why not. If samples of the seed could be distributed all
> over the US (and elsewhere) trials could begin and
> at the very least there would be a few varieties for home gardeners, which
> would be better than nothing. Do you know any more about it, Scott? Corn is
> such good food. Italians love it as polenta and they have some really
> fancy gourmet recipes for that. They use local organic yellow corn and
> grind it in a water-power-driven stone mill that turns slowly and doesn't
> heat the meal. We call it grits around here and like it made from white
> corn. Some people call it Georgia Ice Cream. I like both kinds, served very
> hot with a lot of raw garlic, tofu, parsley, alfalfa sprouts, olive oil,
> sea salt and herbs, soy cheese too, a perfect combination. Try this nice
> video:
> https://www.youtube.com/watch?v=mVnJrEYwAZI.
>
> --
> Lawrence F. London, Jr.
> lfljvenaura@gmail.com
> https://sites.google.com/site/avantgeared
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-- 
Lawrence F. London, Jr.
lfljvenaura@gmail.com
https://sites.google.com/site/avantgeared