I will be starting a cattle ranch in Argentina this year, and am looking for partners who are interested in getting in on the action. I believe it's a great business opportunity, as well as a wonderful way to diversify your portfolio, and to have future alternatives for places to live and secure your access to high quality foods if things don't go well where you are.

My plan is to start the ranch in the coldish, semi-arid region in the dry Pampas. The land here is cheap and not very productive, but I believe we can make it work. It's unpolluted, and likely to remain that way for many, many years. Except to some extent and in some areas, by groundwater fracking. The climate also suits my preferences, it doesn't get hot and humid like it does in Buenos Aires in the summer, and it doesn't get so cold in the winter that a couple layers of clothing won't keep you warm, or that plants or animals suffer out in the open.

We can raise cattle, goats, sheep. All of these can be done commercially with very little time and capital investment.

We can also keep bees and chicken, and grow a variety of plant foods. These will require more time and capital if they're to be grown commercially and not simply for self consumption.

Eventually as the business grows, we can build cabins and offer vacation / training / natural life experience, to fellow RPDers and others who may be interested. Finally we can also raise and train horses.

After many years saving, investing, planning and learning, I'm now in a position where I can mostly get started on my own, but I am somewhat short on cash for what my end goals are, and mortgages here have rates that are currently too high to make it worthwhile. So instead, I'm looking for partners who may be interested in investing some of their savings in this venture.

You don't need to have a lot for me to consider you as a potential partner, so if you're not rich, don't worry, you can still participate.

I'm also accepting loans at reasonable rates, like 7% fixed yearly in USD if you'd rather not take a risk on the profits.

You can message me by private message (PM) to know more, and we can do calls so you can learn more about this. If I don't answer your PM, you can always post here so I know I missed it.

Thanks for reading, and even if you're not interested in participating, I'd still love to hear your thoughts, tips, suggestions and contributions.

Any ideas or experiences as to what natural materials can be used to make effective ear muffs for sound reduction?

I'm looking for a material that will reduce sound perception without having to press hard against your ears, and I want to avoid plugs if possible.

She's no longer active since October 04, 2019, and last posted on June 5, 2017

https://www.tandfonline.com/doi/full/10.1080/10408398.2020.1741505

Including depression, anxiety and self-harm.

Makes sense, since purposefully avoiding meat is itself a form of self-harm.

Interestingly, AV's instant-cure for depression was high meat, some of his followers even going as far as to engage in coprophagy for this purpose. Vegan food is notoriously lacking in bacteria and e.coli in particular.

Shocking acknowledgement from the WHO re: African countries

 https://abcnews.go.com/Health/wireStory/polio-cases-now-caused-vaccine-wild-virus-67287290

I was thinking that there should be a forum dedicated to how to best get our food.

It could cover topics such as farming, keeping livestock, hunting wild game, fishing, and gathering wild foods, and how to best accomplish these in accordance with paleo tenets; or how to modify mainstream practices in order to more adequately reflect a paleo lifestyle.

I often find myself wondering about these issues, and I think many of you also have thoughts and questions to share about them. It's hard to know where to put them when there isn't a specific subforum for them, and it's also hard to find the threads using simply the search function.

http://www.cnbc.com/2016/11/28/5000-fish-in-ice-at-japan-skating-rink-sparks-uproar.html

Read it to the end for a fantastic level of absurdity that's probably unheard of.

In case you're into this kind of thing. You won't have another chance like this for another 18 years.

http://edition.cnn.com/2016/11/02/world/supermoon-november-14-2016/index.html

Any ideas on how to ripen olives properly and fully without using salt or lye or anything else that's non primal?

At the moment I have three sets that I'm trying to ripen in various ways. One I let stand for a couple days in a closed container retaining the moisture and beginning the ripening process, but took them out because some were getting moldy, and put them in the sun to kill the mold. They turned from green to brown in one day, and then I moved them into the shade with access to plenty of air. Another batch, I put directly into the sun for one day, and then moved them into the shade. Those stayed green. A third batch I put directly in a jar with fresh whey at room temperature. I also put a handful of each of the other two batches in the whey jar at the same time. I think if I get some more, my next experiment will be leaving them in a jar with just plain water. I might also try raw apple cider vinegar, or lemon juice, or some combination of some of these (water, whey, vinegar, lemon juice)

I will report on the progress. So far, the ones that browned are edible, but still somewhat bitter. The other ones are entirely green and pretty much inedible (super bitter).

Does anyone know if AV dyed his hair? And if he had fake teeth?

I know AV recommended the Green Star 1000 juicer for making coconut cream, and I was thinking of getting the Green Star Elite which seems to be an upgraded version of the same juicer.

However I found out about these two technologies that apparently all green star juicers have (not sure about the 1000, it's not clear on their website), which are the magnets and deep infrared that supposedly "stabilize" water molecules and keep the juice fresh for longer, and make it easier to absorb minerals.

It doesn't sound to me like these would make the juice any healthier, and it seems like they would be likely to make it less healthy. The infrared could destroy some nutrients, and the magnets would make minerals like iron less bioavailable, though they claim the opposite is the case, but it doesn't make sense to me why it would be like they say.

What do you guys think? And do you know if AV ever addressed this topic?

(mods feel free to move if this isn't the correct subforum)

I originally watched this in 2011 and was very interested by it. I still am. I'm really bad with geometry and even worse with geology. But the idea that continents move the way they taught me in school, never made sense to me.

What do you all think? Is this guy on to something?

Neal Adams - Science: 01 - Conspiracy: Earth is Growing!

I can't tell if he's using tricks to make you believe that they fit the way he says. Like I said, I'm really bad with geometry, and big jigsaw puzzles are hard for me. And that's in 2D. In 3D they seem a lot more complex even. Still, a lot of what he says makes sense to me. If you're interested, he has a series of videos, the one on Europa, a moon of Jupiter was particular interesting. And then there was one on our own moon, though the images used were low quality in that one. And the one where he claims to disprove the pangea theory simply by using math, was also very interesting.

I don't know if he's claiming that growth happens by surface area, by volume or by mass, or all of the above. But I think he's not saying that growth happens at a constant rate, or that it's happening right now, just that it happens in some occasions. And I don't know if the ramnifications on science as a whole would be as severe as he claims, but maybe they would be, I don't know.

So I came upon a source of organic grass fed raw milk, or at least the seller claims it is. I hope it is and will try it. But I wanted to know if I could get some pointers on how to produce raw cheeses of various kinds from it. The less ingredients I have to use, the better. I've seen some recipes that call for heating, using chemicals and stuff. I don't want any of that. Does cheese always need rennet, and do you use fresh rennet or always the dried and extracted version?