The weather has been a constant source of concern and surprise for as long as humans have gathered to shoot the breeze. It is the one subject that will attract comment and furrow-browed expert opinion from just about any person on this planet. The weather –or seeming lack of enough of a particular type of weather- is the universal conversation starter in all cultures in all circumstances. Weather is the basic unit of small talk.

Climate change is not a myth. Anyone old enough to say things like “I remember when that used to cost only…” is old enough to complain about how the weather is not what it used to be. The weather has been changing forever, and there are at least a million reasons why it should and will. Climate Science as presented to the public, however, is so much hogwash, unsupported theories by charlatans who call themselves scientists, paid-for excuses to blame Joe Public for deliberate and globally-scaled atmospheric manipulation projects wreaking havoc with our health and welfare. Public debates on climate change revolve around false theories by corporate employees with doctorate degrees, whose only claim to fame is rhetoric and public indoctrination. Before you dismiss this insult to climate scientists, first show me one theory or formula by the carbon gurus, just one discussion, conversation or public debate, show me one climate change advertisement that includes this one fact: there are at least 54 countries with official weather modification programmes running right now, with a reported 47 companies involved in USA alone.

What? No-one told you there are governments and private companies involved in weather modification? Go Google MORGELLONS, just for the weather modification numbers. The scary disease stories are just a bonus for you to start worrying about. Worrying about changing weather is as natural as worrying about food and shelter. Worrying about pollution, however, has been discouraged ever since people realised that living near industrial smokestacks blackens your lungs and lives. That is why poor people live “conveniently close to their place of employ”, while the rich tend to build their houses on hills and ridges, where the fresh wind lives. Back in the seventies, people started making jokes about selling bottled fresh air in San Francisco, or parking-meter type dispensers, where asthmatic pedestrians could insert a coin and breathe freely of the clean fresh air pumped for as long as the coin holds. We joked about how they found a way to tax our very breath. Those breathing stations have not become common, but those who would tax our oxygen found a clever work-around to avoid our ridicule: instead of taxing your oxygen (surely a god-given right even unto atheists?) they found a way to tax our small-talk, and they call it the Carbon Tax. No, rather, we plebs call it carbon tax, but the Carbon Investor calls it free money from fools. This conversation is not about carbon taxes, but as an aside I wish to point out that Carbon Credits is just fake money used in a silly game. The money is created by being very rich and owning very dirty industrial processes. Your personal contribution to the destruction of the environment is rewarded by allowing you to claim millions and billions in so-called carbon credits, which you can exchange with other rich polluters, and the score is kept in this game by using tax monies to subsidise these fictitious credits. This is how you and I are paying for yachts and casino ‘hostesses’ when we cannot even afford a balanced diet for our children. King Carbon, aka the Melting Ice Bear, is the Gamesmaster, and he was given divine appointment to decide who deserves how many credits, and collect actual real money as fees for running the scam. Those fees, once again, are paid from public funds, and remember that subsidies are nothing but the dispersion of public funds to compensate losses incurred due to a faulty (corrupted, always corrupted) business model. Like soy beans, a poisonous emergency crop subsidised to the status of staple food.

Anyway, back to the weather: Climate Terrorism (commanding officer King Carbon Melting Ice Bear) depends on two facets of modern urban life for its continued scare value:

  1. Urban people live indoors. City people hardly ever notice the weather. Everything is air-conditioned, curtained, neon-lit and generally the same day to day. The occasional blizzard or hurricane might make itself noticeable, but let me tell you, as long as the electrix keep on, city people make their own weather, it is their god-given right. Besides which, no-one’s growing corn on Fifth Avenue, what’s the weather worth?
  2. NEWS. Not olds, NEWS. Urban people, apparently, have no recollection of yesterday’s news. Today’s news is big business, it is the most popular form of entertainment, the news told people the Truth since time immemorial, but yesterday’s truth is today’s fable, old wives’ tale, long ago, we want NEWS. This is why politicians can lie differently every day; this is the actual theme of that famous paranoiac’s handbook, 1984. Big Brother is just a faceless faux character, a committee, the Man, he’s been around a long time. The main character, the romantic hero of the story, his job is to change the news in yesterday’s papers, in case somebody goes back to yesterday’s news reports to confirm his doubts about today’s news. All the social media giants are now scrambling to program their servers (artificial intelligences) to keep the news up to date with the NEWS, closing accounts with old news (sometimes called Fake News), censoring conversations ( sources of radicalisation), creating fake accounts proliferating the official NEWS (to de-radicalise the conversation). People do not remember yesterday’s news. Only far-right-wing-white-supremacist-neo-nazi fascists and their fundamentalist-jihadi-muslim co-anti-semites ever read yesterday’s paper. Probably because it is hanging from a nail in their outdoor privies, where they keep their extra guns. Those people are the Deplorables who do not realise they are required to keep up with the NEWS.

Again we digress. Sum up: The majority of voters, tax evaders and subsidy-managers live in big cities. They do not really have a lifetime of experiencing the very many different weathers the average rural child sees in a week. City voters also feel too sophisticated to bother with olds, and they live on NEWS. This means you can change your story by the hour, and they just think the plot has progressed somewhat. Also, city people as a whole are traders, not tradespeople, they know accounting, not science or even a little geography. New Yorkers are famous for saying things like “Australia, yeah, that’s German, it’s overseas, next to England or something.” Educated New Yorkers, mind you, not homeless bums, who tend to be ex-soldiers and factory workers, often with at least high school science. Who in New York spends his day watching the clouds and worrying about the wind direction? City People have no right to tell anyone about weather, yet it is still the standard conversation starter. And now, apparently, the weather is changing. Oh boo. Still, as we said, the weather is the basic unit, the conversational catalyst, the universal ‘I have nothing to say, but lets us sound unthreatening and interested/ing.’ Funny thing, in a world where hardly no-one even knows nothing about how the seasons come about. Do you know what causes the seasons?


Imagine, if you will, the circle the earth draws around the sun. Oh, you thought it is an ellipse? Well, technically, yes, but apparently, that deviation from perfect roundness is around one percent, the human eye only perceives an ellipse at around 4% distortion of the circle. So everyone that thought the seasons happen because of our distance to the sun, sit down, listen up and relax, no-one called you misinformed. Rearrange your picture of the circling earth, so you can see the tilt of the earth’s axis, and remember, that tilt is always in the same direction, at an angle just over 20 degrees.

 If it starts left bottom and goes to top right, then, the whole year, from your vantage point, that axis will stay aligned in that direction. Note that, when the earth is to the right of the sun, it is winter at the North Pole, and when the earth is to the left of our imaginary sun, summer happens in Helsinki. In between is spring and autumn, of course, but winter is when the axis tilts you further from the sun than it does the opposing hemisphere. Spring and autumn equinoxes (equinii?) obviously have both hemispheres share equally in the light, giving us the 12-hour light of those two days.

You know those little bits of lead they put on car wheels to balance them? Imagine the earth as a wheel, spinning around that axis, and now imagine this giant wheel needed a little balance block thingy? I mean, certainly the continents and mountains and gold deposits are not perfectly arranged for a perfectly balanced earth wheel? No, it is not balanced, and that is why, just like in a car with a ‘speed wobble’, the earth’s axis wobbles slightly. Go back to your mental image of the sun, and to the right of it, the earth on its axis at 23 degrees to the right. Summer in the south, winter in the north, right? Now lift that axis right up, zero degrees tilt, where is winter now? Of course, this happens over years and decades, but noticeably in one man’s lifetime, that angle changes just enough that the weather does indeed “change” locally. That single little eccentricity can give cause to many an occasion for “…hallo, nice to meet, how’s this frigging weather, heh?” The very same pickup line used by Urcgh the caveman when he dragged Urwilla to the cave.

Let us now consider the circling of our planet around the sun in one year, or 365 days, or is that 366, oh dear, it is time to add a day to February or May, or lose four like that time not long ago. Who cares, long as Christmas happens, right? The important thing is that the earth’s rotation around the sun does not perfectly correspond to some perfect annual frequency. There is the gravitational effects of our moon, and the other planets have their own gravitational fields that interact (interfere) with the earth’s oscillations. The earth is being pushed and pulled and wobbled-waggled in all directions, even up and down!

Let’s go back to our mental orrery (ball model of the solar system) and put the earth back as we started: To the right of the sun, at a ‘healthy’ 23 degree angle; summer in Antarctica, winter in Alaska. Let it circle, and see the seasons change, winter, summer, winter, summer. Now, let the earth drop down below the equator of the sun. Come on, drop it enough, so that, no matter where the earth stands, the south pole is in darkness, while the north pole sees constant sun. What happened to summer and winter now? It is still there, but Europe will ‘never’ see snow again, whereas Australia will turn into icy tundra. Wanna talk some weather, mate? Let me get me snow-shovel and a frozen frostie.

 

Of course, the pictures are out of scale, and the variances exaggerated, but it should serve to explain the gross processes our planet is subject to, and how local climate will change accordingly. Humans, or at least the most dehumanised, and their impoverished employees, are causing untold destruction to the environment, but with a little bit of serious effort, that can be cleaned up. That would of course affect dividends and profit scores, so instead we point at natural planetary processes and blame the working class for changing the weather. That means this theory I just shared with you, is of no value at all, because it leaves no place for fake taxes, and people will not be terrorised by lonely melting ice bears. However, if you found it interesting, I dare you to a bit of mental ballet, and pull your viewpoint way back. Keep the sun centre, but include not only the earth and moon, and all the planets, and comets, and Planet X if you will, pull further back, until you see the sun as but a small star circling a humongous mass of radiating whatchamacallit that is the centre of our galaxy. Now start including the effects on our environment by our entire solar system changing position in relation to a radiant mass that makes our sun invisible and insignificant by comparison, and how many people have lived long enough to observe THAT weather modification programme…but old texts speak of it, ‘the Age of the Stunted Rat’ or ‘the Era of the Vociferous Bull’ is one way we keep track of this phenomenon, apparently you need calendars that count 26 000 years or more at a time to deal with these cycles.

King Carbon and his ilk are taxing your small-talk, and every time you nod at them, you are taking part in the planned murder of billions of humans because the earth has “become too small” to feed us and it is all because of “human-made climate change”. Eugenicists are vile creatures to a human-like parasite, every one of them. Eugenicists cannot utter two sentences without adding something to the effect that the scum are busy overpopulating their earth, and we all need to die to make place for the deserving few. Mass migration is the answer, the question is; how civilised are we going to be about this? The cities are flooding, clear up and plant crops, the fields are drying out, build your paved cities there. That is the solution, otherwise the barren ground will bear nothing but continued poverty for the non-investing classes, while arable land will lie waste because it serves as a buffer zone between the yacht owners and the hungry mobs who paid for the boats.

 But seriously, chemtrails are real, and they are affecting local weather, and even if we must continue spreading disease and poison from aeroplanes, can we stop blaming the poor, and let the rich pay for their own games, we have nothing left to give. But that is part of the plan, soon we will be so hungry and desperate, we will gladly partake in the next war, which is sure to be the War to End all Wars. Just like 1914, 1939, 2001 and now the War on Terror. What if Man-Made Climate Change causes the ‘accidental’ release of nerve gas across entire subcontinents, you know how unpredictable the weather can be… The Carbon King will have the latest Gucci Gasmask, the Paedophile Presidents prefer Prada, even Drywell Willy is sure to survive, never you mind. Our Leaders will build a new society, free and fair and beautiful and everyone will be farting Chanel #5. Just as soon as they make this world free of dirty and diseased poor making demands on their betters and the environment they need to exploit for private gain. Climate terrorism is real, and it serves as a powerful weapon against independent agriculture and subsistence farming. The gods forbid we keep feeding ourselves, with no dependence upon those who can afford weather modification. As if genetic perversion, systemic poisoning and seed corruption and unproven viral epidemics are not working fast enough to destroy 'unlicensed' farming, all under the guise of 'food security'. we are eagerly (not!) awaiting the outbreak of carrot flu and potatopoop viruses, as an excuse to burn down or salt all non-aligned vegetable farming operations.

Names above were disguised to avoid legal discomfort. Lately people have been jailed and killed for insulting the perpetrators, but information about Al Gore and the Clintons and the rest is freely available on the ‘Net for the time being. Google has already started making documents ‘inaccessible’ on the eCloud, inaccessible even to the authors themselves… 

There is no warm-blooded animal on the Greenpets farm that dislikes honey. There is no substance, no matter how distasteful, that cannot be fed to an animal, provided it has enough honey in it, on it or around it. A dollop of honey at the bottom of a drinking bowl is motivation enough for a dog to slurp trough the bitterest medicinal tea, for is the treasure under there not worth the bit of goo I have to lick out of the way? Of course it is, it is pure, raw, unadulterated non-irradiated food of the gods, and I’m gonna get me some.

An easy recipe for a passable skin cream

Collect Aloe Vera gel as described in the HERBAL. The amount of gel you collect determines the quantities that follow:

Half as much aqueous cream. Choose any brand you are comfortable with, we recommend you research some of the additives on the labels. Avoiding them is an exercise worthy of any holist, but everything comes at a price.

Water, distilled battery water is okay, also half as much as you have aloe gel.

Put all this into a liquefier that has been sterilised with a bleach solution. Let it run at top speed until everything turns into a stiff cream. Bottle in sterile container, use like any other cream.

This cream contains no preservatives, and will last one week. Microwaving the cream, then re-emulsifying it once cooled down, extends life but is still not as effective as the commercial cocktails we are trying to avoid. The cream, however, covers extremely well, and draws into the skin with minimal or no oiliness, adjustable by putting more or less cold cream into the mix.

The odour is that of green plant and whatever your commercial cream smells like, but both odours seems to dissipate quickly.

While we make no claims or promises for this cream, it sure works well to sooth irritable skin and it is gentle on rashes and soft skin, especially thóse areas. Research on turning this into a beauty product continues, for now it is just a healthy clean skin cream, provided you choose the aqueous cream well.

Treating skin wounds start by diagnosing the problem. For this reason, we may divide this article into subsections according to diagnoses, or causes, or skin symptoms of a vast variety. Instead we will divide our treatments into two types: Dry wounds and wet wounds. Dry wounds may be distinguished by the fact that they are not festering or oozing some goo. Bleeding from a fresh wound is considered as ‘dry’. Dry wounds are best kept clean and dry and well aired. Fresh dry wounds have a fairly well proven protocol:

Clean the wound immediately. No matter how bad it is bleeding, sometimes blood is the only liquid available for getting debris out the wound. All other attempts to repair damage will be negated by the festering of dirt inside a bandaged wound. The most bestest substance to wash a wound with was and is always water. Clean water, but the stuff they feed you through your house’s taps will do in an emergency. If the wound is still bleeding by this time, you need serious help. Start by applying pressure, not a tourniquet.

Finding the right point to press may take some time, but if the wound is bleeding badly, there must be a large vein open, which can be closed down by pressing it shut before it exits the wound. This should allow time for further treatment. At GREENPETS, this implies you are reaching for the Sphagnum Moss. Some of our friends and colleagues who have seen us demonstrate the efficacy of this stuff, refer to it as Magic Moss. Cover the wound liberally in the moss. This will soak up blood and keep the wound uninfected.

Here be some warning about using sphagnum moss: you are obviously in distress (wounded) and depending upon the severity of you wound, on your way to find medical assistance. When you approach a trained professional with a wound stuffed with something that looks like mud, you will be treated as an idiot. Also, the quick healing of a wound bandaged with moss necessitates very quick secondary treatment to prevent scars. In other words, as soon as the wound stops bleeding, you have to remove every last bit of moss, and get stitched up. If not, the gaping wound will heal quickly and cleanly, but with a wider scar than if it got stitched.

Sphagnum Moss is easily removed from a wound by gentle splashing with water. That’s it, it comes off very easily, and it simultaneously scrubs the wound of other small debris. Keeping the wound bandaged with moss instead of other salves, ointments and concoctions, will keep your wound breathing clean healing air, while soaking up any fluids that may ooze, which would otherwise irritate surrounding skin. Also, changing bandages becomes less yucky with those funny pussy fluids of normal treatments, except that the dried moss may fall like potting soil all over, the slightest breeze scatters it. What’s left on the wound just rinses off, remember. Good luck sweeping the carpet, though…

Then, there are the wet wounds. An example would be the patch of skin torn off your knee in the parking lot football game. Fresh wet wounds are treated like dry wounds, and if you gone done it proper, it should not become a wet wound. After cleaning the wound, which should be easier and less bloody work than a deep cut, the wound can be covered in the juice of Sourfig. This will disinfect and also dry into a thin protective payer. Keep the wound clean and breathing, with regular applications of Sourfig. Instructions for the correct application of sourfig can be found at the Sourfig Herbal Page.

Once the wound has dried nicely, and can be kept open and free, a generous layer of Aloe Vera can be applied. This will quickly dry into a thin, soft, pliable protective layer over the skin. This will keep the wound clean, protect the new scar tissue against light and stress, reducing or even preventing scarring after the wound heals. There is no reason to stop applying Aloe after the wound has healed; keep it up until you are sure there is no more improvement in the appearance of the scar. This is not cosmetic surgery, scar tissue means healing, but scar tissue is new-born baby skin, it should be treated no more harshly than you would a new-born baby’s skin. Sunburn turns a fresh, treatable scar into permanent disfigurement.

For old, green, festering wounds, things become tricky; people with such wounds very often have given up trying to find ‘anything that works’. Sometimes the cause is financial, or just a question of access. In all cases, the wound is old, which means the patient has sorta gotten used to living with the wound. This may or may not mean that they will co-operate. By this time, any offer of help will surely be met with scepticism, as ‘everyone has already tried’. You first task is to get past the hopelessness.  Both the refusal of help and the demand for immediate results to prove your competency must be taken in the context of a desperate person who has obviously ‘tried everything’.  Do not get pulled into the despair, because the next step will surely need your energy more:

Getting past the green smell of an old wound is no walk in the park. All living organisms retreat from its own kind if it stinks of death. Breathe not too deeply of the death-smell, it has effects more than just wrinkling your nose. Kind begets kind, remember. Next, you must convince the patient that the thing needs cleaning. Any skins and scabs and things on the surface has to be removed, with repeated washing with water, clean water, sterile water if you can. A good soak in salt water may be helpful, otherwise repeated sponging or brushing. If available, make a tea of one or more, preferably all the following: Lavender, thyme, sage and rosemary. These are available in most urban neighbourhoods as garden plants, and in shops as cooking herbs. GREENPETS prefer their tea herbals fresh, purely by reason of knowing exactly what we have in hand. Scrub the wound clean with this tea, convince the patient to keep washing the wound thusly, and also have the patient drink the tea twice a day as systemic support to aid healing. Cold sores and open ulcers respond well to this treatment.

After cleaning an old green wound of all putrefied matter, disinfect with sourfig. Dust with moss and bandage if needed. At all cost avoid getting a wound all sweaty and fermenting. The trick is to keep the wound open to air while keeping infection out, and bacterial infectors are microscopic.

For wounds where scarring would be cosmetically disastrous, keep your treatment to first aid, get the patient to professional help, and try rinse off the moss before you send them in. The good doctors will do the expensive things needed to prevent any prettiness escaping through the laceration. Trust me, you do not want to be saddled with the accusations that you ruined a pretty thing. They will only remember the scar, not the gratitude for saving their life or limb. If the good doctor kills them, that’s life, if you scar them, you are an evil incompetent, beware their lawyers.

You cannot deny the urge, the urge that brings even Superman to his knees. Then, you sit down, and nothing happens. Some people have real difficulty getting going, and worst of it all is, the harder it gets, the harder it becomes, until you feel like stuffed death. If it gets real bad, your breath can start smelling real shitty, but mostly constipation leads to discomfort, then nausea, then progressive disaster and flatulence, until you approach total toxic overdose  Pooping is not just for any a-hole, and modern life is making it harder.

Some people spend more time on potty training their dog than they spend on their own digestive system. As other articles on this site point out, the digestive tract is a conscious entity, containing not only its own neuro-receptors, but also communicating with the brain on a dedicated communication channel, so to speak. Your health, your wellness, your mood, your very character is directly influenced by the goings-on inside that long, squiggly hole between our lips and our toilet bowl. Not pooping right can give you a shitty disposition…

Also, falling behind in the business of your behind, is sure to tax your liver, giving rise to lethargy and nausea, in other words, feeling shitty. If you keep this going for a long time, your health will definitely take a knock, and there is also a solid-looking theory that constipation, if allowed to ferment, sends a farty bubbly up your spine, to your brain, where it gives rise to shitty ideas. This may or may not be true, but why risk it, right? So take a dump every day, early as possible, before breakfast, and everything should be all right. Of cause, you are reading this because you are having issues and hoping we got some usable advice, so let’s get to it:

Are you drinking enough water? Dehydration can cause your waste to compact and harden slightly. Even more important is greens. Are you eating greens? You really should, and fruit also helps a lot to loosen the tummy. A waking-up coffee helps to get the day going, if you take my meaning. Make it a strong one, it really helps. Beyond coffee there is a variety of commercial help, none of which is beneficial in the long run. After fixing your diet, water intake and getting addicted to coffee, there is one more bit of advice to depart, the real reason for this article: Are you pooping in the right posture?

Here is the thing about sitting down and dropping the load: all modern toilets are made to standard. This may mean your toilet seat is not at the optimal height for your body to have a goodly poopy. First of all, do not hunch. Do not lean forward and squat on your own lap. Sit up straight, your back should not bend. Put something (like a brick) under your feet, so your knees are higher than your bum. I bet the Muslims have it very comfortably, I’ve seen their loos at petrol stations; like squatting over a hole in the bush. You don’t get much better than that, let me tell you! So, sit up straight, lift your knees a little, and BREATHE! This is very important, stop pushing your poop out by force; it just causes more stress to an already unhappy system. All the necessary force needed to evacuate the bowels comes from the diaphragm pushing from above. All other forms of ‘pushing’ compresses the guts in an unhealthy and counterproductive way, actually closing the passage down, rather than just loosening up and letting go.

Another thing is that the bladder also plays a part. When the bladder is very full, it constricts the faeces. When you are overstuffed in your poopchannel, your bladder cannot void. This builds into the classic bathroom emergency. Another thing you can try is to get up. No, really, you are stuck anyway, it’s not like it’s gonna all fall out suddenly, so get up, shake a leg, maybe do a squat or two. This often gets things going rather quickly, so don’t pull your pants up and be ready to sit down suddenly. The chances of pooping before you had a pee, by the way, are little.

The order should be as follows: A slight pee to top off the worst pressure, if needed, then the bowels should be free to move, and then you know you’re done when you have one last, good pee. Any deviation from this is bound to lead to trouble later. Try not to pinch things off in any manner or way, do not push, pull, pucker or whatever, just sit up straight, lift your knees , breathe deeply, and relax all the muscles in your body. If needed, get up and shake the body a bit, in a relaxation-exercise kind of way. Avoid stress, tension and forcefulness. These things, like medication and laxatives, may help in the short run, but in the end it just worsens the problem., and that’s a shitty idea, don’t you stink?

I tell you now about a reviled weed, infesting the lawns of the respectable garden-proud gardener who deserves respect for his lawn in his garden. Phooie, I tell you! I am here to extoll the virtues of a flower so wonderful, so magical, so magnificent and glorious, it survives despite the best efforts of the murderous chemical-strewing lawn-slavers of the garden elite. I tell you about Taraxacum Officionale. I tell you about the weed of the Lion's Teeth, I present to your mind's eye, (oh, sorry, there's a picture over there), the mighty, the great, the uncontested medicinal weed...

Cold sores are better prevented than cured. Never kiss anyone showing cold sores, do not con other people to kiss you while your infection is flaring up.

Cold sores are actually lesions caused by herpes viruses. Sometimes, when your immune system is under stress, a virus may overcome your defences and cause an area of soft tissue to become inflamed. Left to grow, it will eventually burst to the surface as a roundish, flat, wet, oozing wound. This sore may be an ugly reddish purple blotch just outside your mouth, or it might open inside your mouth, a swollen sensitive burning bump that keeps getting in the way of your teeth. This is usually how you discover the darn thing; biting your own inner lip to shreds.

Your first duty, as with all injuries, is to clean up the site. The outside is simple enough: you wash your entire face, because the fluids coming off that sore has a habit of infecting more places. Now seal up the wound with Sourfig, as follows:

Break a finger off the sourfig plant, lightly squeeze the torn end to produce some free juice, then lightly dab the sore with the juicy end, ONCE. Carefully nip off the open end of the leaf, because it is infected. Squeeze again for juice, dab once on the sore, covering more of the wound, nip off the leaf. Repeat this until the entire wound, and at least half a centimetre around it, is covered in a thick layer of juice. This will quickly harden into a clear, invisible skin that is not only disinfectant, but will keep all sorts of dirt off the wound, preventing scars.

Blisters inside the mouth are somewhat more difficult. First, do your best not to bite the sore continuously. Secondly, keep your mouth clean of al sugars and starch, that is what fungus eat and thrive on. The good news is that your body replaces the inner lining of your mouth extremely quickly, so scrub that thing clean, then keep your mouth clean, and the saliva should eat that blister away within a day, two at most. Of course, eating right, with proper nutrition, and lots of fresh fruit and greens to scrub the mouth is important.

Once the wound is clean and dry, you next step is to recharge your immune system. You will know your immunity has increased when the cold sore starts clearing up. The more you do to restore your health and wellness, the quicker the ugly thing will disappear. Wellness is about eating right, drinking plenty clean water, productive exercise, such as fetching on foot what you usually start the car for, or weeding the garden yourself, or just fixing the kid’s bike. Being productive is good for the human soul, and wellness includes happiness. Cold sores are as likely to appear in times of emotional stress as in times of physical weakness. Once again; wellness is about eating, drinking and working clean. What you eat, your state of electrolytic mobility (hydration) and your activities have immediate and provable effects upon your brain, hormones and psyche, while the condition of your psyche has no other manifestation than your physical body and what you accomplish with it. We are what we eat…

 

Athlete’s Foot is a terrible disfigurement and disgusting pestilence. There are many creams available, some more expensive than others, many of them actually work. The sad part, as always with industrial medicaments, is that the ‘better’ it works, the more likely something in there is not good for the body as a live ecosystem, a holistic whole. Anti-fungal medications are, by definition, deadly to fungi. The fungus family is well represented in the body, irreplaceably intertwined with the collective consciousness that forms the corpus humanus. The indiscriminate killing of fungi in the human body is never a good idea, and may lead to mental aberrations later on, like recurring feelings that life would be better if some young man kicks a ball at some target during some weekly ritual or another.

Luckily, the body comes with its own cure for athlete’s foot: a sulphurous concoction of uric acid and water. The easiest, safest, some say quickest (except for the very most ‘better’ expensive creams) way to treat athlete’s foot is as follows:

In the morning, before you do anything else, you usually have a pee, right? No? Then you are severely dehydrated, probably sniffle a lot, suffer terrible headaches, and you probably feel tired all the time while never getting to fall asleep properly. Drink some fresh water before you go to bed, keep some at your bedside, and have a good swig as you wake up. That should change many things for the better, and allow you to treat your fungal infection which probably found you an easy target, being all sickly and un-energised through lack of water. Anyway, your first task of the day is to get your fresh urine onto your infected feet. In the shower it is easy to pretend you are not being disgusting by standing inside the waterfall while treating your foot just outside the curtain of falling water. Once your bladder is empty, wait a while for your foot to dry before you pull it under the water to wash.

Another, slightly more or less disgusting method, is to pee in a container, then soak your infection while it is still fresh. Use a flat pan large enough to fit your foot/feets, pour the pee over, let it soak for a minute, go wash your foot. NEVER WASH BODILY FLUIDS WITH HOT WATER! Cold water will rinse just about anything your body can produce. Just use cold water to rinse your feet after treatment, promise, it leaves no stains, smells or sensations, but it will clear even bad infections within a week or two. After washing your foot, cover the sores with Sourfig and let dry before putting on proper clean cotton socks and dry shoes. Avoid all moisture build-up on your feet, and foot-powder is a good investment if you are going to insist sharing wet bathroom floors with strangers…

Walking barefoot is always better than tying your feet up in nylon, plastic and suchlike airtight coffins that allows no breathing for you skin. Also, your friends with bare feet are not likely to infect you with foot-eating fungi under the pretence of sportsmanship.

Good luck, hope you are not too disgusted. Promise it works, though, and here’s a little aside: the younger the person donating the urine, the better it works. The urine of pre-pubescent boys are considered most desirable, while the first morning pee of a baby boy is commonly applied to sties and eye infections. The spittle of virgin girls is another health aid in this class, but that we will keep for some other day.

 

 

Dani took these just hours after she was given her first real camera. These have been severely underpixelated for quick and cheap loading on your browser, of course. It shows a common house fly in the ever-tightening grip of a sundew plant. Just to have some photos on the photographic page…

Here the fly gets trapped by the sticky juices

So, roundabout winter solstice, and I'm using the dry weather to lift my entire roof, to replace the rotten purlins. Winter on the Highveld does not make for comfortable picnicking on a tin roof, so phonecalls are not exactly appreciated. It's the wife, she must have urgent news. She has; there will be an eclipse today, can I please grab her camera and take some pics?  Yeah, right, that fancy toy of yours? But a  man has to try. I know how digital cameras work, technically, but I've never used a professional camera before. Better be safe, then. This is what I came up with:

We will get going on this page soon, there are more urgent needs, from an engineering point of view. For now, I need an article to publish, so I will give you an idea what to expect from MINIMILLSM.

The guy that can grind one bag of maize an hour for the cost of one meal, will soon be more important to human survival than the plant producing ten tons an hour using Frankenfood maize. We will supply you that small mill.

The guy that can weld iron in the mountain will always make a living, the engineers with salaries have contracts to fulfil. How do you weld with no electricity or fancy gas equipment? MINIMILLSM knows some tricks of import.

While the going's good though, we have technology at our fingertips, from analysing electronic circuitry to printing 3-D plastic objects to turning and forging and casting and interesting designs for off-grid machinery.

Most importantly, for someone who also thinks the world can be improved by a bit of cleverness, we help designers and inventors to realise their dreams by building mock-ups and prototypes. Sometimes it turns out the idea stinks to high heaven, but the cost of trying it was negligible compared to the temptation of trying to go into production straight away. Bad results can sometimes be more educational and informative than insipid successes.

We also know some of the big fish, in case you need the services of a manufacturer. You wanna play with sharks, we know some whales too.

Keep an eye on this space, especially if you are a home brewer or you keep small animals. Our first product lines will carry us on to the next level forever.

1. Get yourself some sugar concentrate going.
2. Sterilise it. Keep it sterile from here on.
3. Add hops to taste. Other flavours maybe.
4. Cool raw beer down to 20
°C as quick as possible
5. Add yeast and close fermenter against infection
6. Wait a few days until all signs of life cease
7. Prepare for drinking by bottling or casking
8. Drink and enjoy a job well done
 

You want it to be more complex? Don't ask for trouble trying to make it complex, spend your energy and money on HYGIENE. Hygiene is your friend. Infections are your arch enemy. There are horrible things in the air we breathe, you certainly find out about them when you learn brewing! KEEP EVERYTHING CLEAN. This includes your equipment, your workspace, your tools and yourself. 

Of course there is some details to fill in above, for which I will provide cheap-to-load detailed articles. For now, here are the same steps in BREWERS' TERMINOLOGY:

 

Sparging is an art. For all the hype about imported grains, your sparging technique is what will extract the needed maltose solution from your grains. This is probably the second-hardest part of brewing, extracting the maximum sugars from the grain, without ending up with barley soup. Every brewer does it differently, with different equipment. The cheapest sparger you can build yourself, is a cooler box at least three times as big as the volume of grain after grinding. A sieve arrangement of some sort at the bottom, and of course some sort of valve. This can be a stainless-steel dairy-type ball valve with complete dismantling capabilities, or a hosepipe fitting (sterile) and a meter of hosepipe (STERILE) that you can lift above the liquid level inside the sparger…simple tap, costs almost nothing, easy to STERILISE. 

 

Your duty is now to warm water to 64 degrees Celsius. This is very important, and will seriously influence your ability to extract sugars. It will be necessary to measure the temperature of the mash constantly and keep circulating and heating your sparging water to obtain 64degrees in the mash. This is best done in a cooler box as it keeps the mash at temperature. Once you are certain your mash has reached 64°C, close the lid and leave for an hour. Rinse out the sparge liquor into a stainless steel pot.  You should now have a large pot of very sweet liquor. Take a long narrow glass or beaker, and cool some wort down to 20 degrees, check it with the hygrometer. It should bob high, much higher than the section marked as BEER START on the hygrometer scale. This first sparge is the best, but a lot more sugar can be rinsed from your mash Heat back up, without burning or boiling over, to 68 degrees, pour back onto mash. From here on it is your choice how hot you will take the sparge, but NEVER BEYOND 74 DEGREES. We do a leisurely three to four hours to complete our sparge. The entire sparging process revolves around ENZYMES. They are activated at 64 degrees, and die at 74 degrees. At every temperature in-between they act and react a bit differently, and by heating the mash in steps, a greater variety of sugars may be extracted.

 

 

 

 

Once you have extracted enough malt sugars, you need to boil it off. This is important for two reasons: STERILISATION is foremost. The second reason is to achieve PROTIEN BREAK. This is what makes beer different from, say, fermented barley soup. The two most basic tricks to make your boil successful, is NEVER LET IT BOIL OVER, and if you put a lid on it, IT WILL BOIL OVER.

 

 

 

 You will know when your liquor has finished boiling, by the fluffy algae-looking stuff floating in your precious beer. There are many ways to rid yourself of this gunk, but the most efficient seems to be the CYCLONE. I did not know about the CYCLONE until my bro’ Dirk showed me. Technology is a marvellous thing, especially when it is free. Once the liquor has stopped bubbling, you stir the pot, hard, like a cup of tea with too much sugar, you get that wort whirling, creating a fast circulating cyclone, and then you slip the spoon out. Put back the lid, and start getting your cooling stuff ready. Once you have yourself organised for cooling the wort, open the lid, and amaze yourself with the sight of all those oogly googlies that floated in your beer, all lying clumped up and easy to avoid, or to remove first, a heap of fluff in the centre of the pot’s bottom.

If you are brewing in the kitchen using many pots, add HOPS only to the main pot. Simmer the hops for a few minutes, usually less than thirty minutes, sometimes as little as five. Your own preferences will prevail over time, but initially be warned; hops is a rather pungent, bitter and calming herb. Do not be too brave, regret is not a desirable additive to real beer. Here is what you do:

 

After you have achieved protein break, bring the wort down to a fast simmer. The liquid should stay moving, stirring itself slowly. The rough first guide to hopping is about one gram per litre, dried compressed pellets. That said, the previous statement is utter bull. It depends on the flavour you are aiming at, the bitterness, the shelf life. Another spanner in the works is the exact type of hops you use. Once again, you can spend ten bucks a gram on some famously imported variety that is secretly used by the best-selling American brand. Riiight. In the end, you can get started with dead normal hops your supplier breaks into small 25g packets. Worry about speciality ingredients once you manage to brew three normal beers in a row. Simmer the hops for five to twenty minutes. It depends on sugar content, temperature, quality of hops. You will learn. Start with twenty minutes, it will allow maximum hops influence, to learn what hops does to beer. Later you can adjust to taste.

 

Now you have to cool that wort down! Quickly. This is what the gurus call hot-side working. Every action you take here has some detrimental effect on your beer. You must get oxygen in there, without allowing germs. You have to cool it to 20 degrees as soon as possible, because anything warmer, and your yeast will not survive. The most dangerous time for your wort is between 48 and 24 degrees, the growth temperature range preferred by our enemy: faulty hygiene.

Once the hops has been infused to tatse, it is time to take off the heat. Here starts the most difficult part of brewing. It is not impossible, but you will want to spend your first non-essential funds here. You need to construct yourself a cooler. There are many, many ways, including sterilised ice cubes. Tried it, it worked, sort of. Swozzling the wort in a steel pot inside a basin filled with icewater does work, takes half a night for ten litres, and will almost assuredly end up in an infected, sour beer. Once you have your sterile, cool wort in your fermenter tank, you are ready to PITCH THE YEAST.

Our logo, the crazy chicken, has forefathers in our history of wort cooling. Happily, that was all before we built THE COOLER. Follow this link to see an instructable. Once we had a cooler, brewing became a pastime of leisure. It was always a pleasure, but once we had a cooler, there was time on brewing day for other pleasures as well, free time for the brewery labourers, you might say. The trick is to get that wort from 70-something degrees to twenty degrees as soon as possible. Remember this one thing: Get the wort cooled down to twenty degrees as soon as possible. WITHOUT INFECTING IT. Then PITCH. You know about pitching? That’s what brewers call the seriously ritualistic act of adding yeast to the wort. Now we are making beer! Read on to see about yeast and other lively little critters.

 

In olden days, people thought beer happened because of many strange beliefs. It was only recently some clever guy with a microscope realised that those lively little microbes there are eating sugar, farting carbon dioxide gas and peeing alcohol. Not angels, demons or spirits, just plain microscopic little creatures eating and breeding and living their life, and then we enjoy their excrement. Nice, eh? Granted, it is the excrement of a very particular species of microbug. This is very important: The excrement of whatsisname cervensis tastes like beer, whereas just about every other form of yeast, fungus or microbe gives of waste that does not taste like beer. As a matter of fact, the excrement of just about every single organism other than C.Cervensis tastes like…poop?

 

This is why it is utterly, unforgivingly, important to be sterile in your dealings with your beer. Very many commercial brewers have difficulty getting this right, that’s why their beers give you hangovers and headaches before you even go to sleep. How many beer drinkers won’t swear high and low that Charley’s Palace Lager tastes better in cans than dumpies, whereas Red Sticker Beer is best enjoyed in quart bottles? Usually, the cans and the bottles are from different locations, each with its own set of infections, and therefor even a multibillion-dollar company cannot make the same brand taste the same every time. Imagine how difficult it is going to be for you in your kitchen. TAKE CARE.

 

The yeast does all the work, and boy, do they work! One of the fun things about your first brew is the gurgling and snorting from your air trap. If your beer does not gurgle, you probably have a problem. DO NOT OPEN TO LOOK. If you open the fermenter, it will surely attract germs. The only way to check on the progress of your beer, is to tap some and measure the SPECIFIC GRAVITY. Be sure to watch your air trap, you don’t want to suck that water into your beer! Once you can reliably pitch successfully, tapping a sample becomes optional. Just wait two days after the bubbling stops. Bubbling means fermentation, no bubbling is a fair indication that fermentation has slowed down enough not to matter anymore. This does not mena your beer has fermented completely. The yeast could have been stopped by many factors. Temperature shock, infection, too high an alcohol content for the yeast to operate…

Yes, you read right, if the alcohol level rises too high, the yeast die. Remember, alcohol is nothing but yeast pee. Imagine living in your own pee! This only really happens when your SPECIFIC GRAVITY was too high at the start. Or rather, too high for the strain of yeast you use. There are Belgian strains, for example, world famous for their ability to produce beer of 10 percent and stronger. Most yeast will stop breeding around 5 to 7 percent. If you dream of brewing forty percent beer, maybe this is the time to come back to earth. But maybe, just maybe, you will stick with brewing long enough to apply yourself to ten or twelve percent beer, which tastes almost like whiskey, so strong it is. Go buy a Duvel for example.

 

 

You have gone through the entire process now, and finally, after just about an entire week, you have beer. Actual beer, it will make you drunk just like Charley’s Palace brew, and if you worked cleanly and hygienically, it will actually taste cleaner, cause less hangover, and should not cause any health problems associated with infected beer such as Charley’s. It is, however, not exactly classy. If you were lucky and diligent, it should be more or less clear with minimal sediment. It will, however, be almost totally flat. Fear not, we fix that chop-chop.

 

First, we line up enough empty, clean and sterilised bottles for our beer. How many bottles? That depends on how much beer you have, divided by the LITRE capacity of your bottles. Eighteen litres and 330ml bottles means 18/0,33 = 55 dumpies. Because of sedimentation, we’d rather use 36 bottles of 500ml, or our favourite, 660ml bottles, and we usually fill around two crates and four spares. Two for the museum, and two for sampling when we lose patience waiting. That leaves one case for each of us two brewing buddies. As a final precaution, we use a small steam cleaner with a longer nozzle that fits right to the bottom of our bottles. This is how it goes:

 

Line up six empty bottles. Get the steamer (and everything else) lined up.

 

Put enough new crowns, plus a few spares for fumbling loss, into a bowl of boiling water.

 

Sterilise some honey. We gladly endorse Goldcrest, they are clean, pure, not irradiated. Mix 10ml per liter of beer, with equal amount boiling water in a sterilised cup. Prepare a clean, sterile syringe, the bigger the better. Mark it in 6ml steps for 660ml bottles, more or less, and just to confuse the issue, 10ml honey + 10ml water is not 20ml syrup. It’s a lot less! Stick to six mil, it is safe. Exploded beer tastes like failure and dust. Keep the marked syringe by the honey.

 

Put your fermenter where it is easy to work cleanly, like the kitchen table top. On the one side of the fermenter, must be space to work with the honey and six bottles. On the other side, place to work with one bottle, the bowl of crown caps, and the bottle capper. You want a sturdy table, that you can work on with some force in your arms. Capping the bottles can be difficult if you are too short, tall or uneven in your arrangements for this. Expect to waste some caps and bottles (with their contents) before you master this particular job. Save some money, and cap some water first. NOT ALL BOTTLES ARE REUSABLE. Not all bottles can be sealed using the normally available crimpers.

 

Right, now the dance starts:

Grab bottle, turn upside down, blast out with steam. Hand over.

Pump syringe 6ml honey syrup into bottle. Hand over

Open fermenter tap when drain pipe is at bottom of bottle to prevent splashing. Fill, hand over.

Take cap from hot tub, set on bottle, crimp. Put into crate.

 

Repeat above until the fermenter starts running yeast instead of beer.If it was a good brew, this yeast may be IMMEDIATELY REUSED. Look out for infections!

 

Honey dissolves water, so no stirring is needed for the beer once bottled. Age appropriately.

 

This is how to do the secondary fermentation and ageing and presentation al in one step. You end up with a clean, frothy, bubbly beer in a bottle, best enjoyed from a glass. Different beers actually taste different in differently shaped glasses. See this link for info on PROPER BEER GLASSES. The traditional German mug with the flare at the bottom is a very good compromise, especially if your beer is still a bit murky.

 

Welcome to Greenpets. We are all about fresh, raw food, a healthy food chain, and fresh air. We are against over-processed over-transported overpriced plastic food, systemic poisons sold as everything from insecticide to baby formula, and the constant raping of the land by faceless corporations. To this end, we have simplified our healthcare regime into simple concepts: 

Natural Rearing: eat what you were built to digest, live where you have what you need  

Naturally Raw!: eat what you need, when you need it, as fresh and unadulterated as possible 

Natural Living: pursue your dreams, be free, and ask nobody to suffer need for your pleasure or profit 

Of course, we prescribe this for man, beast, plant, habitats, ecosystems, memes and deities. Even crystals have some form of life, we are very fortunate as a species to be clever enough to have figured that out.  

Follow some of the more interesting-looking links spread around each page, but to stay on topic, take note of the category you are in, or choose that category from one the Articles in this Category menus. That will open a page containing all articles related to the one you are then reading . A category for health will be where you find articles showing how we have used herbs, or treat some injury, or support a patient during disease. While we do not suggest you start baking salads with the herbs we will show you, we promise to tell you how we used it, and the result. Of course I am more excited about bragging successes! See if you can find the one where we sew up a chicken during a thunderstorm using cotton sewing thread. Afterwards we called her Florrie, after Florence Nightingale. Getting your dog to keep his teeth until death is mainly about not poisoning him anymore, rather than some complex expensive process that needs be executed by professionals. Learn how we keep our dogs’ teeth so clean, vets think we lie about their ages. 

We  have much to say about our animals, how we treat them and how they respond. Health and wellness and diet are all the same thing, so expect a lot of links to the herbal pages. To be fair, there cannot only be good news. We can tell you that too much sugar is bad for you, but then we are obliged to tell you about the documented evidence that artificial sugar is much, much more dangerous. We also have to tell you that raw fruit and honey is real food with digestible sugars. We all want to fight World Hunger, but GMO’s have proven a corporate attack on every nation’s food security the world over. They are also killing the bees. We have to warn you about the products sold as herbal cures, while we try to convince you that herbs are valuable health aids. Not everything can be about sunshine, but we will always take the lamp of inquisitive inquiry with us into the dark bits, just stay close and don’t wander off into conspiracies and PR hype. 

Mostly, we started this site to share our hard-earned lessons with everyone who care about not poisoning themselves and everything around them. Somewhere, some time, somehow, we will possibly, one day, try sell you some stuff. You are under no obligation, but do surf the shelves, and our advertisers’, you may find one or two interesting items to make life more agreeable. In general, the entire Greenpets group of associates and subsidiaries are here, from alehoof to ale, from horseradish to horses, from chickweed to chickens and eating the weeds, it’s all here, now go look for your favourite strand of our little web. Like good chocolate, you will know it when it comes.

At GREENPETS we have many success stories to tell about our experiences around animal health and well-being. For that we particularly thank Doctor Culpeper and the Gypsy Herbalist Juliette de Baiiracly-Levy. Both irreverent, witty and utterly dedicated to the first two principles of medicine:

FIRST, DO NO HARM

and

LET YOUR FOOD BE YOUR MEDICINE AND LET YOUR MEDICINE BE YOUR FOOD.

Let these be the thoughts foremost in your mind when judging our presentation of the facts as we understand them. We claim no infallibility, and we will try not to be nasty to other people's thoughts...

...BUT WE HAVE A BONE TO PICK WITH THE TOXINS BEING PUT INTO THE FOOD CHAIN...

 GREENPETS was built around the concept of Natural Rearing.  A crisis in 1998 upset us enough to start researching cancer in dogs. Of all the thousands of documents we have studied, two people stand out for us:

Doctor Nicholas Culpepper: physician-astronomer in the 1600’s. Apparently it is now only good for studying historical literature and a giggle. 

Juliette de Baiiracly-Levy: 20th century gypsy frontierswoman. She travelled the world teaching and learning herb lore, and she kept good records, written in an easy style.  

FIRST, DO NO HARM

That’s it. Not, “number one; do no harm”. It is not “1a, 1.0.0) Do no harm”. FIRST, do not harm. Good living starts with not poisoning anything. 

YOU ARE WHAT YOU EAT

Are you junk? We certainly think not, life is precious wherever it is found. Besides, junk food breaks rule one already; it contains a cocktail of poisons just to make it look fresh. 

LET YOUR FOOD BE YOUR MEDICINE, LET YOUR MEDICINE BE YOU FOOD

sums it all up neatly, don’t you agree. 

We immediately started feeding our pack of dogs a raw diet, supplemented with the occasional vegetable-and-oil porridge. Within a month, we not only did the same for our cats, we started following our own advice.

Ah, mister Snopes dot com.  Obviously a team effort, no man has time to think up that much counterpropaganda. I wonder what came first; a credulous boy called Snopes, who then sold his skill off, or was he created by the people using him. What do we call the people who run Snopes? Establishment? That sounds so clichéd and unsophisticated. These are, after all, serious people who employ serious science to defend the consensus and ridicule the aberrant. By that I mean Snopes deals in Truth, Montessori Truth, and that has to be defended against all attempts at suggesting any alternative truth. At GREENPETS, we really dislike the kind of truth that is voted into existence, and because our ego knows few bounds, we feel free to insult two of our direct competitors in the fields of 'Natural Medicine', whatever that is, and 'News', otherwise known as public bulldusting...

“The object in creating optimal health and nutirition is to study each animal’s habitat and food sources, then custom make diets that most closely resemble their own natural original diet”Jeff Brisco, Senior Animal Nutritionist, Los Angeles Zoo

  

A tasty, nutritious, all natural raw meat based diet for dogs, using quality ingredients, blended with natural “functional” foods. a generous portion of meat and a balance of carbohydrate and vegetable matter, fortified with the addition of herbs, that will provide your dog with the complete array of nutritional building blocks, vitamins, minerals and trace elements required for health and a full, happy and active life.

  All Naturally Raw! meals come in convenient Meal-size packets, ranging from 50 grams to 1 kg 

If this is the first time you are considering feeding a raw meat based diet to your companion animal, 

please be sure to read the Introduction to a naturally Raw! diet and the handling-, storage- and feeding instructions to get full knowledge of what is involved in feeding a raw meat diet. 

 

Greenpets Naturally Raw! is made fresh 2 times a week and sold directly to you to guarantee a food that is always fresh and never sits on a shelf. 

 

Naturally Raw! is delivered directly to your door, or can be collected at our company premises.

 

Disclaimer for the litigous World we are living in

  

Greenpets

 

for LIFE and LONGEVITY

 

The Greenpets Triad of Hope:

NATURAL REARING

NATURAL LIVING

NATURALLY RAW!

Our first concern should be to clean up our poisoned landscape to protect our children. Only by living that philosophy is anyone likely to try hard at it. For us it could be too late, but we can minimise existing damage and limit further corruption of our living organism selves.

A licensed health practitioner would supply advice on a page like this. We can't, but here are the things we use.

Dani and her Nikon looking at the world.

Purpose-built and innovative helpful structures

The art of brewing, distilling and hydration of the body with the products thereof.

The principles of conforming the diet to the digestive characteristics of man, animal and plant alike.

Our animals, your animals and all the things that makes life better for animals.

Everything we know about Dragons that might be useful to someone else.

Not those weird feathered flu-taxis that grow to slaughter weight in four weeks. Real chickens, free chickens

The ultimate bug-out vehicle. Off-road, in water, and it can love you back.

What life tortoise about snailosauruses

Keeping, Feeding and Breeding Budgies in Gauteng

Keeping, training, Feeding, Breeding cats in Gauteng

Gardening without modern poisons is a challenge, and understanding the lifecycle of your enemies takes some observation.

the GREENPETS attempt at avoiding, voiding and overcoming the poisoned food chain.

The list of herbs at Greenpets. Identification and Propagation or at least how to keep it alive in Gauteng.