In learning to cook, garden, and do herbalism, I’m learning just how many things are interconnected. Each of these processes takes certain ingredients and processes them into a desired product and some waste byproducts which can then be used to make other things.
To be able to reduce my overall waste footprint, I thought it might be a good idea to get a picture of how things are interconnected. I originally wanted to draw a mind map but realizing the scope of the project intimidated me as something to do by hand and I couldn’t think of a digital method that would be accessible enough for what I wanted to do.
This is my attempt to map out these relationships between products and ingredients using the resources that I have freely available to me. It’s likely that these notes will be a bit scattered and inconsistent for a while but I hope to eventually build this out into something that can be used as a guidebook for learning in the future.
Light Requirements Tomatoes thrive in full sun and require a solid 8 hours of light a day to produce well. Moisture Requirements Tomatoes require a steady level of moisture to grow well. Uneven watering between dry and wet can cause ripening fruit to crack. Uneven moisture can also lead to blossom drop and blossom end…
Tomatoes are the fruits of the tomato plant and are generally juicy, sweet, and acidic. Tomatoes are most commonly red but other varieties can ripen into a combination of green, yellow, orange, purple, and even brown colors. The typical tomato is about the size of a closed fist but varieties can range from the size…
Yogurt is a thick cultured dairy product produced by using lactic acid bacteria to ferment milk. It has a sour, tangy flavor which can be sweetened and flavored easily.
Bokashi Composting is an anaerobic process that uses grain bran which has been inoculated with lactic acid bacteria to ferment kitchen waste. This is not a true compost as it does not break items down completely. However, it is a great head start to making kitchen scrap safe and easier to break down in your…
Whey is the liquid dairy byproduct from the process of curdling dairy. It is full of lactic acid bacteria, making it perfect a perfect starter for culturing other dairy and lacto-ferments.