Cultivate Simple Podcast

On this weeks episode we discuss coming up with a budget and living by it. Budgets help keep us in line and help give us a baseline as to where we can spend our money. It’s like having a map of where you’re going. Without a budget, you’re spending blind and you might be spending […]

In this episode we discuss jobs, the jobs we had as kids, the jobs we did in college, the jobs we have done in our adult lives. One of our favorite recipes is Ginger Beef Stir Fry, you can use any vegetables you have on hand and make it seasonal.

In this episode we discuss ways to make your holiday celebrations simpler and more enjoyable. Around the Run Brian got new welder, well a used one. Welding was one of his five picks in our episode about Five Things we wanted to learn to do. If you haven’t listened to that episode, check out Cultivate […]

It’s hard to believe it’s been a year since we’ve started Cultivate Simple. Tonight we look at our first year in Maine and discuss some of our plans for the future. If you need some good viewing, check out Sean’s Allotment Garden. Brian’s Geeky Corner There are forums to fix just about anything. Brian has […]

On this weeks episode we celebrate one year of podcasting by talking about building community. Retail Me Not – great place to find coupons for things, particularly large companies. My favorite accounting software is AccountEdge (formerly Mind Your Own Business). I’ve been using it for years for our personal and business needs. Jeannette asked about […]

This week on the podcast we are doing something a bit different. Join us as we take you on an audio tour of sort around the Run. Value For Value Our one year anniversary of the podcast is coming up next week. That is over 75 hours of audio entertainment and information. Please consider becoming a monthly supporter or making a one-time donation to support the podcast and the blog. Thanks!

On this week's episode we discuss the Appleseed Project, our impressions of the Common Ground Fair, and our new LGD Tara, a beautiful Anatolian Shepherd. Appleseed Project Go back and listen to our On The Hunt episode to hear one reason why I value marksmanship so highly. Take the Rifleman's Challenge Learn More about the Appleseed Project Common Ground Fair Information about The Fair Checkout the Fair Schedule. Click 'show expired'. What's for Dinner Chocolate Zucchini Bread Books of the Week

In this week's episode we continue the discussion about fermentation and the things that we like to ferment. What's for dinner: Braised Red Cabbage, here's the recipe on Wednesday Chef (I add a little balsamic to it and a little molasses as well). This pairs perfectly with sausage. Big Berkey Water Filter The kind of salt I use for fermentation/pickling is: Redmond Real Salt Stone Creek Trading - a blog reader's website. Use code CHIOTSRUN for 10% off.

So, on this weeks episode we get caught up on what has been happening Around the Run and we have a good time doing it. Corningware is a great option if you want to have a plastic free kitchen, they come in handy for all sorts of things. Bright red hot dogs - YIKES. Read this article about them on Serious Eats. Fireplace paint from made from linseed oil and graphite.

"Agiculture doesn't make sense without ways of storing the harvest." -Sandor Katz Ana & Roy Antaki from Weeping Duck Farm What is lacto-fermentation? Traditional preservation of food in a brine solution. Works through the activity of the lactobacillus family of beneficial bacteria. It's is lactose-free. Applies to many food items, vegetable, dairy, meat. Suitable for long-term storage. Benefits: No energy required in the preparation. Long term storage without energy requirements. A method perfected & tested through centuries, millennia. A living food that supports the body's systems for health, adds beneficial bacteria to the intestinal tract, notably from the lactobacillus family. inhibits & neutralizes numbers intestinal pathogens. It is probiotic. Contains anti cancer agents, rich in anti-oxicdants, detoxifying agents, anti-funagl, immune-system booster & partner. Improves the ability of the body to absorb needed nutrients from food. Increases the nutritional value of the food. Synthesizes vitamins B & K. Protects and preserves heat sensitive vitamins. Given recent large disease outbreaks trace - from sandor katz book - about safety of fermentation. She uses Le Parfait jars, you can find them here. Le Parfait French Glass Canning Jar - 1 Liter General Rule for Amount of Salt to Use: For Salting Use 3 Tablespoons of salt per 5 lbs of veggies For Brining Use 2-3 Tablespoons of salt per quart of water Books of the Week:

On this weeks episode we discuss cutting down on the plastic in your life while you cut down on the 'stuff' in your life. What's For Dinner For dinner we had Braised Red Cabbage with Sausage Resources for Plastic Free items Plastic Free Life Water Bottles from Klean Kanteen In the kitchen: 100% Unbleached All Natural Waxed Paper 100% Unbleached Silicone Parchment Paper Bee's Wrap Abeego Twist Sponges If You Care Household Gloves Latex Cotton Flock Lined In the Bathroom: Merkur Model 180 Long Handled Safety Razor Make Your Own Toothpowder, here's one of my recipes Plastic Manners My Plastic Free Life Brian's Geeky Corner PowerEx Charger Eneloop Batteries Books of the Week

Today on the podcast we are discussing the development of resilience in your life and how it can help you prepare for hard times but also give your opportunities and choices in the good. Brian's Geeky Corner Gain back some of the time you are losing by tracking where you spend your time on your computer. Time Track Pro - Mac Personal Activity Monitor - PC Rescue Time - Both Topic: Resilience Resilience noun \ri-ˈzil-yən(t)s\ an ability to recover from or adjust easily to misfortune or change. Things that help build resilience: Change your Mindset Build Community Become Debt Free Starting a Side Business Grow Food Learn New Skills Book of the Week

This week we're answering reader questions and give an update about what's going on around the run. BACKUP is the word of the day. Use Dropbox for backup. Dropbox - Get Susy some bonus space Keep files in sync on multiple computers (home to work) Backup files to the cloud Share folders and files (even large files)

Today we're talking about living seasonally, particularly when it comes to the food on your plate. Even in the dead of winter, the products of our labor were good. From the freezer we could choose broccoli or cauliflower, peas or beans or corn, anytime we pleased. In spring, we often had them all together in orgies of vegetable soups meant to clear the freezer for the next round. Though certainly we were well-fed, and spiritually content at living from our own labors, the broccoli, peas, beans, cauliflower, and corn came to have a certain sameness about them, a predictable ready-on-demand sort of quality that robbed us of much of the joy of them. The seasons were all flattened out, and one sitting to the table came to seem just like another. Joe Eck & Wayne Winterrowd from Living Seasonally: The Kitchen Garden and the Table at North Hill What is your favorite season of eating and why?

On this weeks episode we are discussing pigs and why you should think about getting one. Susy's Geeky Corner Start decluttering your mailbox with CatalogChoice.org. The Permaculture Podcast - Josh Trought and D Acres - This is where we got our pigs from. In the last 10 minutes of the interview he talks about how they use pigs on their farm. Premier 1 Supplies - Pig Quick Fence Books of the Week What is your favorite cut of pork?