Recent content by LaurenRitz

  1. LaurenRitz

    Your 2025 Garden

    It might not be the company. In 2021-2022, some post offices were irradiating packages. Since the idiots so badly want another "plague," some post offices may have continued the practice.
  2. LaurenRitz

    Landrace/adaptive breeding discussion

    And then some. Moderation, buddy! And word to the wise, if she can squash you flat by stepping on you, I wouldn't suggest you try.
  3. LaurenRitz

    Landrace/adaptive breeding discussion

    Hopefully getting rid of three cockerels today. I found out there's a sort of informal animal auction in town and I'm going to check it out. I still have six of their brothers and their dad, not to mention the chicks. I noticed that the game boys are rather precocious compared to the...
  4. LaurenRitz

    Landrace/adaptive breeding discussion

    I'm going to introduce these new chicks to the rafters of my shed/garage and hope they continue to use it. Much like a tree, but more protected from nocturnal predators as well as weather. If it works, I would eventually transition the rest to the same roosting area. I think once I have the...
  5. LaurenRitz

    I'm so old I Remember when:

    A friend of mine makes sleeping bag pads for the homeless.
  6. LaurenRitz

    I'm so old I Remember when:

    Well, I guess if he charges an arm and a leg you'll only call him twice.
  7. LaurenRitz

    Your 2025 Garden

    I'm afraid I'll have to live vicariously this year. My largest tomato is a skinny stick less than 2 feet tall, peppers are stunted. Beans are producing but the largest is maybe 8 inches tall. Corn tasseled at 2-3 feet. I think most of it has been caused by saturated clay soil, and the rest by...
  8. LaurenRitz

    Show me your bielefelder crosses.

    One of my boys was a ((Biel x JG) x (JG x BA)). He died a few weeks ago, and unfortunately I can't find any pictures of him. I have a new set of chicks, of which 3 appear to be his, but I noticed that one of the older pullets also has something that looks like messy barring, which would mean he...
  9. LaurenRitz

    I'm so old I Remember when:

    I spoke to a young boy maybe 10 years ago? I didn't have a cell phone yet. Never wanted one. He was aghast at the idea. "What do you do when you want to talk to someone?" "I talk to them face to face." The shock and dismay was comical. "You mean you go to their HOUSE?!"
  10. LaurenRitz

    I'm so old I Remember when:

    I have no idea how many hours I wasted straightening out the backward kinks so the phone chord would stretch right.
  11. LaurenRitz

    I'm so old I Remember when:

    There are several dairies that have dedicated a2 herds. Usually genetically tested, which is a simple but expensive process.
  12. LaurenRitz

    I'm so old I Remember when:

    A2 and A1 are different types of protein, found in cows milk. A1 is mostly the protein that people are sensitive to when they have a milk "allergy." From what you've said, it seems that your problem is more in the area of taste and smell rather than sensitivity to the food itself.
  13. LaurenRitz

    I'm so old I Remember when:

    You don't have to be. But find something that will build up the good bacteria. A daily probiotic is a start, but those seldom get past the stomach and it's the intestines that need to be colonized. If you ever take an antibiotic you'll need to start over, because the antibiotic works very much...
  14. LaurenRitz

    I'm so old I Remember when:

    Short form, food poisoning happens because the bad gut bacteria (usually not fungus) out compete the good bacteria. If you don't eat anything to colonize your gut with the good bacteria, when you get the bad guys they take over. Our modern diet is totally deficient in the good guys, but creates...
  15. LaurenRitz

    I'm so old I Remember when:

    ^^^ If you don't like the idea of eating mold, mildew, etc., never again eat cheese, cultured butter, saurkraut, apple cider vinegar, etc. Anything fermented, probiotic, or cultured. Sourdough is a bit of a different situation (being baked after fermentation) but still. Kambucha, naturally...
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