Hey Dennis, I'll try and remember next time . Don't feel bad, I'm going bro=
ke using 1980's equipment, thank goodness for real jobs, eh? :-)
Bill
----- Original Message -----
From: dkemnitz2000
To: compost_tea_at_yahoogroups.com
Sent: Monday, March 15, 2004 4:06 PM
Subject: [compost_tea] Dennis' credentials WAS Re: composted cow manure o=
n vegetable beds
--- In compost_tea_at_yahoogroups.com, "dkemnitz2000"
<dkemnitz2000_at_y...> wrote:
> ---HeyBill that is a great lighthearted post. Please try to
include
> me the Kansas flatlander next time. I'm still trying to figure how
> we ever made factory cheese using mother cultures (as compost is to
> ACT)while testing only titrable acidity and temperature and (+or-)
> anti-biotics sometimes. The old cheesemaker always used to
> say "Starter's no good". And then he'd get a good vat(using the
same
> starter)!!!!!!! I made the statement a year or so ago the purchaser
> of a brewer "oughta" be able to make good ACT every batch using the
> brewer mfgr's. instructions, brewer, and their recommended
> additives. How do we consistently make 32 vats of cheese on a 16
> hour production schedule (ie pull off 2000 pounds every 1/2 hour)
> with only one or two bacterial species in the starter? Not even
any
> diversity to take over when one specie is "asleep". Dennis
>
Thought I better throw this in for clarification.
I'm the food technologist(BS) somewhat formally trained at Kansas
State in food micro, food chemistry, and QA/QC hoping to strike
something, farming 60 acres organicly. In reality my neighbor is
poisoning me with fumes(maybe Clopyralid cause I certainly have the
symptoms and he's personally threatened my life at least 5 times
which I have documented with his buddies at the police station), I'm
going broke farming with 1960's equipment and food science..... well
I still can't figure out factory cheese production and the pay barely
keeps me farming!!!!!
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Received on Tue Mar 16 2004 - 12:28:57 EST