I’m wearing one of my handwoven tunics. In this third video, I display my solar cooker and talk about cooking times under various weather conditions. I also explains how my pressure cooker, in conjunction with my insulated box cooker, can be used to save energy even when the weather does not allow me to use her solar cooker. I also talk about writing my home canning book, The Natural Canning Resource Book.
I’m wearing one of my handwoven tunics. In this second video I talk about how I became a vegetarian in college. I later interned for Farm Sanctuary taking undercover videos in Pennsylvania stockyards. Watching the horrific abuse made me a vegan. I also talk about my early effort to write a cookbook based on foods that grow well at high elevation. Finding a word-processor in a dumpster was a big help to creating the first edition of my book, Growing Food in the Southwest Mountains (now in its fourth edition). I also discuss how I became interested in baking sourdough bread. I explain the feeding schedule for my sourdough starter and show off my Lehman’s grain grinder
In the first video (above), I’m wearing one of my handwoven tunics. I explain what the word “permaculture” means. I list some of the cool season crops that grow well at high elevation. Then, I touch on the history of farming in Flagstaff. I also explain the importance of composting and talks about the challenges of large-scale composting. Finally, I discuss my sustainable living ethic and how this plays out in my daily life.
Flatbread is the most flavorful kind of sourdough. That’s because there is a high crust-to-bread ratio. It’s also fast to bake. When the sourdough culture has been fed flour and water several times and is ready for baking, I first save 8 oz of the culture in it’s storage jar, feed it more flour and water, and let it sit on the countertop for an hour. Then I add salt, water and my hand ground whole wheat flour to the dough and knead for about five minutes. When I make flatbread, I give the dough a bench rest to relax the gluten. Then I flatten it out and moisten the top with olive oil using wet hands. To prevent pita pockets from forming I use my Uzbeki bread stamp to poke holes in the dough after it has risen and bake the bread. My Kindle edition of “Wild Bread” is only $9.99. Also, I now have a YouTube channel. More free videos forthcoming!
I have created a Facebook page with the help of my printer. I’m publishing a Kindle version of the paper book very soon. Check back for details.
Lisa makes her own peach jam while demonstrating some of the basics of water bath canning in this four-minute video. Video is silent but includes some descriptive text. Lisa Rayner is the author of “The Natural Canning Resource Book – A guide to home canning with locally-grown sustainably-produced and fair-trade foods.” This video is not meant to be a complete lesson in home canning. Canning can be fun but it can also be dangerous if not done correctly. Please educate yourself properly about canning before attempting to can your own food.