I read about fermented foods being good, like the old days.

Sauerkraut, kimchi, kombucha, kefir. None of which sounded like something my celtic ancesters eat. Beer, cider, bread maybe. I see a disconnect.

More likely the cultural practice was not passed down after the massive change in food preservation about 125 years ago. In the United States, fermentation was a universally practiced method for the pickling of vegetables. This practice has been so reduced that the word "pickle" now only refers to cucumber preservation.

I don’t agree that the word “pickle” has been reduced like you claim. Used as a noun, it is only applied to pickled cucumbers. But it’s used as a verb is still very common and the average person understands that many things can be pickled.

Although if you were to ask them to guess at the etymology, you probably would get a lot of disappointing answers.

I think the big difference is sauerkraut is pickled in brine, resulting in fermentation. Whereas all the pickles I grew up with in the UK were pickled in vinegar, which doesn't produce fermentation. Pickled onions, eggs and beetroot come to mind

>kefir. None of which sounded like something my celtic ancesters eat

celts consumed plenty of dairy. kefir is dairy. clotted cream is fermented and buttermilk and cheeses are fermented.

scandinavians eat fermented fish, and there was plenty of exchange and living side by side between scandinavians and northern celts.

Stinging nettle is known to have been eaten by the celts. It can be boiled or picked, which breaks down the stinging nature of the plant.

Also, cook books are a modern invention. You're not going to find a collection of thousand year old recipes by looking at written records.

While cook books are modern, we do actually find thousand year old recipes [1].

[1] https://eatshistory.com/the-5-oldest-recipes-in-the-world/

Pickles veggies are made by just leaving veggies under brine at room temp, I am sure they had some form of that.

Kombucha has two origins - Eastern Europe and Korea. So European Celt's may have used it.

Sowans, buttermilk, and bog butter, fermented vegetables and seaweed?

Sowans is a new one for me. That sounds plausible.

Beer, cider and bread (leavened with yeast or sourdough at least) are fermented. What was your point again?

Well...we are hn so we use a website

https://getchipdrop.com/

Tree surgeons/arborists are always trying to get rid of chips

An acre? Charles Dowding is a market Gardner, not a farmer, but he has done it on a scale of a few acres.

His compost is a mixture of

1) homemade. When you are trying to expand a plot growing stuff to compost can help. Grass clippings, waste from the garden etc. This is a minor source of very good compost.

2) woodchip, see above

3) green waste. This is other people's garden waste, normally composted poorly by a local authority. You want it some time before you use it so it can compost more fully

4) farmyard/ horse manure

5) spent mushroom compost. Actually I never saw him use this, but it is very common.

One farmer I saw said the secret of no till is 'other peoples carbon', you are correct. But some people have carbon to get rid of.

> Trying to start a no dig garden in some heavily compacted, organic-poor, heavy clay soil is going to lead to extreme disappointment.

If you start with Charles Dowdings 6 inches of compost on top, that is not necessarily true. The soil comes to life as worms go mad pulling that compost down into the soil.

It actually works rather well. Year 1 can be very good. Year 2 even better.

The real disappointment in Year 1 is the amount of weeds that find 6 inches of compost no barrier at all! With digging you can get a lot of perennial weed roots out, and hoe off the annuals. With no dig you have to pull them.

I'm not a idealogue, so actually suggest glyphosate before compost...but people don't normally like that suggestion.

The countries are free to repropose similar things through the council (basically the representatives of the ruling party in each country), but the MEPs are free to strike it down. The MEPs are elected through PR in each country so often have broader representation than the council.

In the UK all of my local garages miss calls. If you go down there it is easy to see why, they are booked solid and have people turning up out-of- the-blue with emergency work. There is no use for an agent. If you want to get your car fixed you have to work around them.

In the article the person claims their brother misses a lot of calls because they are too busy to take them. If they are too busy to take calls, how are they going to fit more work in?

Then there is the luxury element, luxury services answer with humans. The end.

It is interesting to pick on an example like the Battle of the Bulge. To put those men, on both sides, in the field was an enormous effort of collaboration. We can say it was doomed from the beginning, in hindsight, but it was very dangerous at the time and took enormous efforts to disengage troops and redeploy them. Patton's redeployment must be one of the greatest organisational feats in history.

At the beginning of the Battle the weather was terrible, stopping the normal collaboration with the air force. When the weather cleared, collaboration restarted, and both arms could work together much more effectively than the army alone.

Very very good satire. Well done

Well done Germany

> But US=Good and Europe=Bad on hn

LOL, classic. Everyone thinks they are the one being picked on. Plenty of people would argue that what you say here is actually the polar opposite of what happens on HN.