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John Farais's Documents
12 Foods You Don't Have to Buy Organic
19 Pages of compilations for the present movement of future sustainability, local foods, GMO info, foods that you don't have to buy organic, natural products, a lot of info to make informed choices.
Category:Arts & ArchitectureReads:1,514Uploaded:05 / 30 / 2009ShareAdd to collectionLecture at Oakland Museum
Oakland Museum Lecture May 3, 2009 “Historical and Modern Uses of Edible CA Native Plants†Notes Background on Historical CA •Sir Francis Drake was presented with tobacco and Brodiaea and other lily bulbs by the Coast Miwoks •The first invasive plants were introduced with the missions, the Mediterranean annual, red stem filaree (Erodium cicutarium) •3,423 species considered native to CA, 1,416 endemic to CA •Almost 25% of all known plant species in North America, north of Mexico, are
Category:HistoryReads:341Uploaded:05 / 05 / 2009ShareAdd to collectionAmaranth History
Amaranth Grain (Wikipedia) Several species are raised for amaranth grain in Asia and the Americas. Ancient amaranth grains still used to this day include the 3 species, Amaranthus caudatus, Amaranthus cruentus, and Amaranthus hypochondriacus.[5] Although amaranth was (and still is) cultivated on a small-scale in parts of Mexico, Guatemala, Peru, India, and Nepal, there is potential for further cultivation in the U.S and tropical countries and is often referred to as "the crop of the future."[6]
Category:Recipes/MenusReads:2,431Uploaded:03 / 12 / 2009ShareAdd to collectionSea Vegetable Manifesto
Sea Vegetable Manifesto Ocean Harvest Sea Vegetable Company was born in 1985 from one person's vision. Today we sell a ton of dried sea vegetables a year; all harvested by hand in an ecologically sound and sustainable way. Part of a small vibrant cottage industry located in Northern California, along the Mendocino coast, we pride ourselves on the quality of our sea vegetables. We are happy to provide Ocean Harvest Sea Vegetables to you because we regard sea vegetables as essential to good health
Category:Recipes/MenusReads:430Uploaded:03 / 11 / 2009ShareAdd to collectionAcorn Demo for CNGF
Acorn Stew 2 1/2 lb Stew meat, cubed 1 1/2 qt Water, or more as needed 1 ½ cup of fresh mushrooms 2 lg Onions, coarsely chopped Salt and pepper to taste 1 cup of acorn meal Place meat into a pot with water and onions. Bring to boil, reduce heat and simmer for 3-4 hours or until meat is very tender. Add more water if necessary. There should be about 3 cups of broth when meat has been cooked. Add salt and pepper to taste. Add the acorn meal and mushrooms, blend well. Let simmer for 15 minutes mor
Category:Recipes/MenusReads:428Uploaded:03 / 11 / 2009ShareAdd to collectionHow to Eat Local, Native American Health Foods
LocalHarvest.org LocalHarvest Newsletter, February 24, 2009 Many times each month, people ask us exactly how they can begin to eat locally. The questioner invariably understands the 'whys' of the proposition, but is daunted by the 'how.' So this month we offer a short primer on eating local food, with emphasis on the notion of transition. Let's start there. The first thing to remember is that eating locally is a continuum. If you allow yourself to get drawn into an all-or-nothing mindset, the p
Category:Recipes/MenusReads:2,761Uploaded:03 / 11 / 2009ShareAdd to collectionOakland Museum Mushroom Festival
These are the notes and recipe that was given at a recent demonstration in front of an enthusiastic mycology crowd at the Oakland Museum.
Category:Recipes/MenusReads:845Uploaded:02 / 15 / 2009ShareAdd to collectionCowboy Chef - Native Foods
Article, written by Aaron French, highlights indigenous edibles chef, John Farais, a non-native, and his quest to teach, eat and preserve Native American food and provide a native alternative to European influenced food.
Category:Recipes/MenusReads:385Uploaded:02 / 15 / 2009ShareAdd to collection
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