3.8 Supplemental Journal

Good talk with Jennifer today.  Realized that the OP process is the why and the where/what I did
Documentary = project
Commentary = Director's Cut -- Why I did it?
Supporting Evidence  = Extra Scenes (not necessary but if someone is really interested, then this too is available)
Regarding this OP, I notice how much of the content piece of the Documentary I get into.  I plan on spending a moment reflecting on my process through this journey.

Fruitless Fall

Deeper understanding of CCD and my line that it is the myriad of aspects of industrialization still feels very true. Although reading more about neo-nicatinoids makes me truly believe that a neural toxin that disorients bees MUST be the catalyst of bees not returning to the hive.

Review of Week

Weeks flow
Sunday 8:30 - 10:00
Monday 10 - 1, 3:30 - 6:30
Tuesday 9:30 - 1:15, 8 - 10
Wednesday

Sunday night  start chevre start sourdough culture, feed white and rye

Monday -- Finish Chevre, Do Camembert, Do Feta
    -- Challah and

Monday afternoon  -- Bee time outside

Tuesday -- Manchego and Whey Ricotta
    -- Sauerkraut, dehydrate kale, yoghurt?
    --


Wednesday -- Field Trip

Thursday -- Romano and Whole milk ricotta and acidulated cheese if extra milk

Friday -- we had a simple check in then took a walk around the farm /compost/ bee hive
Monday afternoon we talked in the main room  -- keynote, introduction to bees via charlie and liam


Batches of milk
4 Gallon chevre -- use through the week + croutons
2-4 (charlie) Gallon Camembert -- we don't finish so no need for big batch
4 Gallon Feta or as big as charlie thinks -- not bad to have a lot so we can use)
4 Gallon manchego on tuesday -- use whey for ricotta
1 Gallon for yoghurt -- with a bowl of esalen yoghurt
1 Gallon for simple acidulated -- 6 oz vinegar
1-2 Gallon for whole milk ricotta
4 Gallon Romano

I would like to incorporate more sharings into the week.  Check in attunements for how peoples journey is going
Sharing during the party,  I recognize that a learning edge for me is how to design work as what I love.  I generally love where I work and what I do and the people I am with.  The biggest challenge is the stress I lay on myself to insure that it goes well.  Despite evidence and continuing realizations that the stress most people put on a system is singularly the  biggest factor to it not going well.  An element of control is super healthy but gripping is not for either my organism or for the system i am holding. 

  I struggle continually with presenting the problems of ecological world /bees and inspiring more homescale hives.  That seems like the opportunity at my disposal so I would like to glorify how wonderful starting a hive is.  Presenting the plight of the bees and the possibility of CCD or varroa is growing in the past decades.  Inspiration of the fun over Fear of the destruction  -- excites people more.

Nice to start out the breadmaking with a simple white bread challah enriched with egg and
And then contrast this with a quick bread of Irish Soda Bread --talk about banana breads -- leaveners (baking powder, baking soda, croissant/puffpastry) etc. . .
Got into Shortening -- explain the difference between wanting short gluten strands (pastry flour) for cakes and scones where the crumb is what we want and high gluten flour for breads when we want to develop long strands of protein that support the loft of the rise
First class with 2 simple white breads flowed and people saw the basics of bread.  Great to see the yeast move with these gluteny babies.

Goals for LMH FOR US THIS WEEK  Types/Varieties– 6
I would love to show you and have you understand the most basic
1 simple acidulation  (also a soft cheese)
2 soft cheese – chevre
3 mold-ripened – (introduction of one more mold – or leave in the right caves in Roquefort france)
4feta cheese – salted – preservation technique
5 hard cheese
6 whey cheese – catching the unused albuminous proteins that is why whey powder is a industrial by product sold after the cheesemaking industry doesn’t need it  -- or why the first cheese factory fed all the whey to their hogs and stacked functions. .\

There is a great flow between charlie and I bouncing back and forth between bread and cheese. Charlie holds the space down with his mastery of cheese and then I fill in the gaps with breadmaking, fermentation and dehydration. Always good to reiterate where we are at with breads and cheeses since it is a process many of which last several hours or even a couple days.

Settling in with this class. It's great to have such a full monday as they then already feel like they've gotten their money's worth and everything else is simply gravy.