Wild milkweed with pinkish lavender blooms (that are delicious, similar to broccoli) help bees. The bright red/yellow ones that are not native in the northerninvestor_mania
So grateful for what you are doing for the bees, Brenda, now if only folks would plant more milkweed for the Monarchs. Normavirgotx78636
The first year as a beekeeper is not about gathering honey. It is about helping the bees to survive their first winter with you. You can't rob them of honeyartistmama
This group welcomes both very practical and very theoretical topics, and everything in between.
Hopefully a full range from expert scientists to clueless newbies will use this group for sharing, learning, and consolidating knowledge, with an aim towards creating a well-organized archive that will make it easy for newbies to get thorough answers right away and keep the "oldies" happy enough to explore new frontiers!
-fermented and pickled vegetables and fruits (e.g. kimchi, gundruk, kawal, sayur asin, achaar, tempoyak)
-fermented grains and legumes (e.g. ogi, atole, idli, khanomjeen, sourdough, miso, natto, tempeh)
-Japanese rice-bran fermentation
-comparisons between food preservation methods
-fermented and pickled land meats and water meats (e.g. fish)
-history of fermented foods
-molds (good and bad)
-ragi, nuruk, bubod, koji
-effective microorganisms (EM)
-antioxidative properties of fermented foods
-soil-based microorganisms (SBO)
-microbes as nutrients
-vitamin production and loss in fermented foods
-antinutrient reduction and creation in fermented foods
-vitamin K2 (menaquinone-7)
-microbial aspects of raw meat and eggs
-microbial nutrition before humans started fermenting foods
-GI microflora, parasites
-GI malfunction (e.g. leaky gut syndrome, candidiasis, colitis)
-traditional fermented grain and fruit beverages (e.g. kvass, tepache, colonche, merissa, kaffir, pito, takju, sake, pulque, ulanzi)
- Fitness and Nutrition
- Aug 26, 2004
- This is a public group.
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