I just attended the AMCON Alabama Area 2 amateur radio introductory class and was floored by the depth of information carried around in the instructor’s head. He could field any questions on the topic with specific answers, never having to cunsult any references or books. He knew his stuff.
Cullman ARC is offering the HAM radio operator’s exam Dec 10th at 7pm. Check the link or call 256-708-1000.
Excited about my first Sauerkraut successes. Learning to ferment foods gives me a lot of confidence in my longterm survival game. Before canning our ancestors knew how to store away their harvests in a fashion that kept over the winter and actually ADDED nutritional value to the food. It’s a fascinating process.
I got the information to create this Sauerkraut from the My Favorite Ferments class that was streamed live from the North Alabama Agriplex page.
Stone grinding dried corn kernels is straight forward but time consuming. I managed one cup in two hours.
Corn fed Americans prior to European arrival and continues to this day. Most of the heartland looks like an uninterrupted sea of cornstalks. But sweet corn is a modern invention and in times past dent corn had to be processed into something digestible.
Grinding dry corn against stone can provide grits or meal suitable for cooking.
The photos are me experimenting with those foods the Indians would have combined with their cornmeal; fresh and dried cranberries, tiny wild tomatoes, and wild strawberries with pecans.
