From Scratch Experimentation

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.

  • Tomato Plants

    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

    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

    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

    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

    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.