Here’s how to never buy mulch again. Did you know that the crews who trim trees for power lines will often dump the mulched branches at your house for free? We drove by a crew on Friday and within a couple hours they were at our farm dumping an entire truckload of fresh mulch that we can use for our garden! Unintended benefits: free forage for the goats and a free playground for the human kids. Try it out next time you see these crews. Just pull over if it’s safe and ask them if they offer the service. Grab the foreman’s phone number to stay in touch for future jobs.

Lily got a beehive for Christmas from her grandparents and we spent the day after assembling it. We are fortunate to have had offers from several local bee experts to help begin our colony and teach us proper beekeeping. One potential challenge is that a couple years ago I was stung by a yellow jacket on the thumb and my hand blew up like a baseball bat. Two months later I was stung by another yellow jacket in the exact same spot. This time I got welts all over my body. I’ve been stung a bunch throughout my life with no issues but now I have to carry an epi pen with me everywhere. I guess we will see what happens with the new hive-venture. Honey here we come!

New year, new you. Why wear dead animal hide when you can wear a live animal? I’m coming for you 2026! Thanks to @growingbacktoeden for the regenerative organic ear wear.

I find it interesting how we were all directed to be triggered. Over Bill Gates being a large "farm land" owner. And we all got concerned over moves involving food. And sure, there are some. Meanwhile, Beyond Meat is failing. The whole fake meat game is in financial peril.

The "farm land" is going to AI Data Centers. They just want hooks for power, water and resources to build and maintain them.

It's interesting how we're led to look one way, when the real plot is in a different direction.

Anyone make fermented carrot sticks? I've made them in the past and they didn't quite come out right. I seem to have good luck with sauerkraut but fermenting with brine (vs. just salting) has been more trial and error for me. Maybe I'm fermenting the carrots too long (2 weeks)? I want them to have a bite/slight crunch but also be sour. Thoughts? Suggestions?

I highly recommend reading this. It's way deeper than the headline implies. And already being used.

A police drone might be behind your next ticket
https://www.msn.com/en-us/technology/aviation/a-police-drone-might-be-behind-your-next-ticket/ar-AA1Tar7R