Pickles!

I don't know about you but I love pickles.  Sweet, sour, spicy, chips, spears and those almost embarrassing whole ones...hey, I'm referring to the mere size...some so big we might wonder if one person could finish them..  Actually, I love anything "pickled" but today I am writing about the cucumber sort.  I have a recipe to share with you!  Pickles, pickled by the jar!  Yep, that's right...8-10 cucumbers, depending on the size and you can have yourself a jar of fabulous pickles waiting in your larder for the day your taste buds water for the garlicky, salt and vinegar cure of that firm crisp pickle!  You know the kind?  The kind addictions are made of.  Once the  the vinegar begins to manipulate the sides of your mouth there is no turning back.  Just one, are you kidding?

On our farm the garden is mostly about our own personal consumption and I'm learning how to deal with the various phases of the bounty.  Pickles are the reason I plant cucumbers.   The smaller (under 5" long)  cuc's are good for dill pickles. As long as the cucumbers aren't bitter (not enough constant water) and not too large (over 2" in diameter) they're always good for B&B's (bread & butters for those not familiar with pickle vernacular).  In my humble opinion FRESH picked is always key when it comes to pickles!  I don't believe I have ever met a pickle aficionado that wouldn't stick their nose up at soft pickles!

Now, listen up, a few successful canning's and an expert I am, NOT!  One of the reasons I am sharing this recipe; it is so darn easy.  I promise, if you try this recipe two things will happen.  1) You won't believe how easy it is.  2) You too will feel like an expert

I am the type with BIG ideas and not always enough time, or these days, energy to get er done. So, this recipe really appealed to me.  At the end of a long day working , destroying the kitchen with canning equipment spread from one end to the other doesn't appeal to me.  Another reason I like this recipe is the ease of dealing with your daily harvest.  In most home gardens the yield  is a few a day. So, collecting the quantity of pickles needed for most other recipes can be a pain.  Since the freshness of the pick contributes to the "

crisp

" of the bite, if you collect over time you'll have older cucumbers too. I believe the older ones have the potential to risk the crispness factor.  Now I know some of you are wondering about those pickles resting on the grocery shelf.  Don't think about!  I wouldn't even try it.  Just buy elsewhere.  There are plenty farmers and farmers markets around these days that freshness shouldn't be an issue. When the seasons not right, don't pickle. By the way, have you seen

straw bale gardening

?  Cucumbers are some kind of easy to grow.  

 When I found this recipe  I was stoked.  This is my third year using this recipe and I think I've finally perfected it.  I adapted it from a recipe I found in

Backhome

Magazine.

First, you want to wash your cucumbers well and snip the vine end, just a snip.  I'm told if left on the cucumber it can create a bacteria in the jar that would ruin the whole batch.  I'm not going to guide you through the basics of preparing the canning jars cause it is pretty basic stuff.  You want to sterilize each jar and the lids.  Any questions check out

Ball

site.

Using pint or quart size jars ( better for gifting) :

Place in the bottom of the jar

1 clove of garlic

1 healthy sprig of dill

1 dried hot pepper or a shake or 2 of hot pepper flakes (optional)

Next stuff each jar with as many cucumbers as possible.  I sometimes use a wooden spoon end to manuever the cuc's to make room.  They somehow snuggle up in the space.  Leave 1/2" headroom from the top of the jar.  If you'd prefer not to leave them whole the spears also work great in this recipe.

Add:

1-1.5 Tablespoon of non-iodized salt

1/2 cup white vinegar

Fill the rest of the jar w/ boiling water, again making sure to leave the 1/2" headroom.

Last but far from least place a fresh grape leaf on top of the jar before you seal it.  I know most of you won't have access to such a thing.  The old timers say it is the final step to assuring crispness.  Maybe a neighbor has some  grapes?  If they have grape vines, they have leaves a plenty.  Maybe it's the very thing needed to bring neighbor to neighbor?

Process in a water bath for 20 minutes.

Make sure the jars seal.

In 6-8 weeks your pickles will be ready for the tasting.  Don't dilute the experience with crackers or anything else for that matter.  You will not stop at eating one and you'll be running about the house bragging on your yummy treat.  No, me, I didn't do that.....

What comes at the end of a Blog?  Unresolved photo placement!

Morning Gifts

The sun has returned and the out doors has again been calling me! This particular morning, like most, I embarked on my morning chores, letting the chickens out and feeding and watering to begin the day.  Lucy, the llama, and about 13 teenagers reside in one pasture.  Until they have lambs the first time they remain a bit skiddish around humans...even John and me.  We don't breed our girls until they're at least a year old...it's a matter of physical development to me. They know the routine though. They are always watchful but they step right into the daily morning routine. 


Then I move on to the BIG girls, and they are BIG! They all have lambs by their side and they are pushy! I cannot out smart them and they do not listen to reason.  Believe me, I try! Guess they have alot on their mind raising the youngsters.  They know breakfast noshing is in the very near future.  Although they recognize my arrival is the first sign of breakfast they clearly think being on top of me will guarantee more, better....I don't know?  They each have their own personalities.  I have a time naming all the sheep...I cannot just give them a name, it has been very important to me to watch for their personalities, so, these gals really do live up to their names!  Don't tell my mother though who just happens to have a ewe with her name!  I won't go into too much detail here.  Naming deserves a whole post!

The main reason I am blogging today is a sighting here on the farm...we have a 2 acre pond that we've been told is one of the healthier ponds around.

 We don't manicure the perimeter of the pond and from what we're told that is one of the reasons it is so healthy. Many ponds are experiencing algae growth out of control brought in by the increasing Canadian geese population. We have been told fowl will avoid areas when their safety is challenged by over growth; they can't see an approaching predator.  It seemed a little contradictory to me that wildlife preferred manicured areas. Maybe those geese have been populating too many golf courses and roadsides? Maybe those geese have gotten a bit too citified and have forgotten the ways of nature?  
So yes, I am very glad we have a healthy pond but I am often disappointed that we don't have more birds. Well, this morning, much to my surprise... a female Mallard left the side brush to paddle to safety...away from me and off to the middle of the pond and I caught this....

  

Nature, ahhh!  The gifts she has to give....

Finding the Words

A degree in Marketing you'd think I'd love writing about Stoney Mountain Farm, our journey and our products.  The issue is not whether I like it or not, it's that it has become such an integral part of my day to day...it demands my action and my creative juices.  Maybe my zodiac sign would give some indication why I respond with rebellion?  I am sure my loved ones would have an opinion but I'm not asking! I am a very creative, very unorganized personality.  Try to put me on a schedule, it works for a few days.  Actually, a little structure feels good for a few days, but only a few.   I Blog, I do Facebook for the farm, Facebook for the Dryer Balls, I do Farmers Market news letter, I do Constant Contact...all require writing.  If you don't post, you don't stay in touch!  If you don't stay in touch....well, we all know what that means.
Alas, I have a growing business that requires outreach. 
The sad reality is I really love to write.
I'm sharing all this because a few posts back I felt the Blog calling me.  I felt remiss in my frequency of blogging.  I felt like I MUST write.  You know what you get when you try too hard?  Not your best work.  The topic was authentic but the content was forced.
I am sharing this because I hope I now can recognize the difference.  You can't force creativity.  Well, I guess you can but it's the difference between art and stuff, right?
This city girl turned farmer has had some incredible experiences on this farm that I know I should share. Many have asked me to.  I just have to give them words....

This little picture I adore.  I bought it at an antique store and it hangs over my desk as I try to find the words.  The caption "SEEING" as she looks in the mirror.

To find the words....I need to find my voice!

Finding your voice requires SEEING yourself.....

(My poor photography skills are the reason for the glare that looks like a moon above her head.  I actually moved her around hoping to remove the "moon"...instead of removing the glare, the moon moved!  Good, aren't I?)

The girls and a few token boys!

I'm sure you can agree that no farm is complete with out the early morning crow of a rooster.  No rooster is happy with out hens!
We are going on 5 years and just now officially adding the rooster:chicken:egg dimension to our farm plan.  A few years ago we added about 12 chickens and one MEAN rooster.  They graced our farm with their hen like cuteness for about 8 months and something came in one eve and left nothing but feathers for us to find the next morning.  We then decided then we couldn't have chickens until our fences were up and we could keep them secure.  We couldn't have them running round in the yard like "sitting ducks(chickens) for raccoons, weasels, neighbor dogs, and foxes just to name a few.  The locals all had different suspicions about the crime scene, all different.  We never arrested anyone!  I guess the whole occurrence made us a little gun shy, not sure we wanted to feel the heartbreak again.  So, wait we did.

We decided to bring chickens back to our farm operation primarily because it is the most efficient and healthiest method of fertilization being used today. And, you heard it from me...a rooster completes the farm!
As many of you have heard, our new chicken DIG's arrived.  The chicken house is now home to 45 hens and 3(maybe 4) roosters.  .  We chose hearty varieties of chickens that are good layers and we also wanted to stay true to our belief in heritage breeds.
Well as it goes the wee ones arrive and they begin their life under a heat lamp.  They grow FAST and eat ALOT.  A bit more then a month has passed and the girls and their few token boys have decended upon the pastures!  Here they are coming out for their first peeks.  I wish I could have captured this moment.  Now, they run about as if they own the place.  They do make us laugh.  My mom once said she could imagine them in the halls of congress, "clucking" issues out!  I have never been able to look at them the same since.

Flavor!

I wonder if I'd have taken the same 'journey through food' had I not become a farmer.   My passion for great food and cooking was established early on in my life.  My journey would help me understand that  FLAVOR begins with the seeds, the genetics, the roots, the dirt and the hands of a farmer.  I would learn that FLAVOR was determined at the beginning of our food origins.

I considered FLAVOR successes  the result of experience and creativity in the preparation...all attached to a finished product, say a fine cheese from a family that had been mastering the art for generations.  I didn't realize what you begin with, the raw ingredients, could have such an impact on the final result. I thought, and why wouldn't I, that any bright green pepper without blemishes would provide the absolute complexity of any other green pepper anywhere, right?

SlowFood, founded in Italy in 1986 and soon after taking root throughout the US, helped me realize that the integrity of our food was in jeopardy.  I became reacquainted with the most basic "ingredients" in my food experiences. I became educated to "organics" and familiar with "local" economies and the benefits of eating local.  Farmers Markets were popping up everywhere.  My thirst for fresh, local, healthy, juicy, FLAVOR full options became obvious.    About the same time I saw the emergence of terms like "heritage" breeds and "heirloom" varieties...FLAVORS surpassed for bigger, prettier, faster growing, and disease resistant options.  All these sheep, pigs, cows, and chickens with distinct flavors and natural lean qualities that couldn't keep up with the demands of the factory farm operations, too small, too slow growing, and not domesticated enough....all being replaced.  As for our fruits and vegi's that were a little too fragile, or not pretty enough...also being replaced.   As for our intimate food experiences, who had the time anymore? 

Before now the naive belief that getting food to us faster, making it last longer, have a better shelf life, more of it and cheaper prices had been the perceived solution in our growing society. We were paying a huge price to achieve our goals. FLAVOR was gradually being sacrificed, but how were we to know?

My move to the farm brought the venue for my continued adventure down FLAVOR lane. With fresh vegi's from my garden and other farmers it became more and more apparent, the FLAVOR differences were so obvious.  I believe my first mind blowing experience was the almighty tomato.  Who doesn't know the difference between a garden fresh, ripened by the sun, hopefully heirloom tomato and a store bought, well traveled, refrigerated alternative?  As I walked from my own garden with a spear of asparagus, watching the water flow from the freshly cut end, I realized I felt almost robbed.   My ONLY experience with asparagus had been on my plate or in the grocery store with the ends dry and looking like the corrugated threads of cardboard.  Walking toward my house that tender spear didn't have a chance, YUM!  Even if you could bite into that pale green flesh at a grocery you wouldn't because tender, as we've known it, happened only after cooking.  I bought carrots at the farmers market so sweet I'd swear I'd eaten a decadent dessert and lettuce varieties of all kinds, spicy, sweet, crisp and curled, dark green, light and even red.  WOW!  I was like a child learning the nuances of the very food I'd been so passionately consuming. Everything grabbed my senses. It wasn't until I realized FLAVOR was a choice not a given that I began to really pay attention.  
So, whats the most important take away from my journey...we must engage in where our food comes from.  I know we are all going through a food revolution of sorts. Those at the most basic end of the spectrum might be questioning buying from the big box stores, while others like me can barely shop in a grocery store at all.  As I said I am lucky to have healthful, FLAVORFUL, fresh options mostly outside my door.  My hope is at the very least you are all awakened by some morsel of food that makes your mouth water and your tongue dance too.  I am more and more convinced we each have to find our way back to REAL SLOW WHOLE  Food. 
To be continued.......

Hay. A little three letter word that packs a PUNCH!

It's that time again on the farm. We cut and bale hay in the spring and fall, as if once per year wasn't enough. There are a lot of chores on a farm but I'm here to tell you this is without a doubt the most dreaded. I thought I would share some baling 101 hoping it will provide some comedy relief for me and maybe a bit for you?

There are 2 options for bale structure,

round bales... or square...

There is no disagreement that round bales are easier by a long shot. They're easier and less expensive to bale and once baled they're easily handled and moved. With the round bales weighing in around 1200#'s, you drive up to the bale with your tractor (every farm must have a tractor...every girl too but that's topic for another Blog) and a spear like implement attached to the tractor. You literally spear the bale and you move it easily where ever you need. The dreaded square bale, weighing in at 45-60#'s must be manually lifted from the ground (we don't have the modern conveyor belt system that loads the bales) and stacked on a trailer to be moved to storage. Everyone knows a girls upper body is not the best for throwing, especially throwing 50#'s...and UP no less.

Wondering why we've chosen square bales? Although we continue to try to invent a way to feed our sheep the hay from a round bale we haven't come up with a system yet. The round bale stands some 6' tall. The sheep eat pulling from above, pulling hay right down on their beautiful wool. It can actually ruin a whole fleece. So, until we create another system, square baling it is!

Another side note about putting up hay, to add to the misery ....hay ALWAYS goes up later in the afternoon which means heat. Your sweating from the physical work and the sun beating down on you as you lift these 50# bales.   You always have hay bits flying in your clothes and sticking to every exposed inch of you...does it sound fun?

OK, you think it's over?

NOT!

Now we must unload the same hay into the barns and stack it for storage. OMG. Yesterday we were doing just that and I was trying to explain to my husband that yes, I can do this but I am a girl! You have to know my husband, he says, "yes, but your a FARM girl"...no way out of that one! I love this farm but when it's time for this chore I find myself creating excuses, like I was 12 again! When I imagined this place I guess I thought hay would just be bought and delivered, no work there. I didn't realize the finance's of farming (or lack thereof ). The cost of hay continues to rise and with the drought we have more and more need.

Let me introduce you to something I'm REAL proud of...Our John Deere T-24 from the 60's. The very first square baler John Deere made. She's an antique alright. Everything on her moves, nothing electronic on this baby. She can be temperamental but who wouldn't be with that age...but she's tough. I don't know what it is with me but I just love watching her work.

I like having the right stuff to get things done. I don't mind driving the equipment, I don't mind a little of anything...but 300 bales of hay in a day!


I keep threatening to call all my "city" girlfriends that go to the gym for their daily workouts.  I'll bet they'd have some major sore going on the next day.

I imagine I'll always dread this oh so necessary part of livestock farming.  I must admit, the smell of the fresh cut grass and the barn stacked high with the forage for the long winter ahead feels mighty good!

Winter, did someone say winter?  I'll take some cool after this day!

The Glorious Tomato

I don't imagine I've met a person that doesn't love the appearance of the gorgeous ripe summer tomato! Today's awareness of food quality has brought all garden fresh food front and center but the tomato, yes that juicy meaty tomato explained it all to me with one bite. You all know what I mean don't you? FRESH, LOCAL, Dirt still on the flesh...we get it don't we? This year for some reason I am experiencing a tomato passion...I just can't get enough of them and I cannot stop thinking about them. I am not out of the bed long that I don't start thinking of my next tomato experience. I'm sure my kitchen counter covered with varieties of all shapes and sizes doesn't help my watering mouth. From the mayo covered sandwiches that ALWAYS require a napkin, to the tomato pies, salsas and gazpacho, I have ventured into each of these categories already this year. I love to try new recipes and tomato pie recipes are the topic of the week. Already this year I have tried two new ones and still love my favorite.

My Favorite Summer Tomato Pie1 Cup chopped Basil
1 Cup Ricotta Cheese
2 Eggs, Beaten
¼ cup grated parmesan cheese
½ cup grated mozzarella

Favorite Pie Crust, I use butter/shortening and a bit of cornmeal for this recipe.
S and P to taste
Mix all ingredients and layer in bottom of your favorite unbaked pie shell. Top with fresh summer tomato slices. Bake at 350 for 30 minutes
**NOTE** Many variations of tomato pie and I have tried them all. To many I am sure the addition of mayo is essential. To me this basil/cheese combo is the perfect compliment .

Bon Appetite, August issue published a great looking alternative with a buttermilk biscuit crust...hmm, it looked good. I tried it, some of you might love it. The biscuit dough was a bit overwhelming to me and just not the right texture. I did like the layers they used and might try that in a traditional crust. To me, my basil and ricotta layer is as good as it gets. I still have a counter full and my journey will continue, especially if this heat wave continues. As the heat of July now August bears down on us and my garden is offering the most luscious rewards I am still full with the joy of summer. As the bounty keeps me creating and WORKING to keep up with supply, I know my thoughts will move longingly toward fall. I will have had enough of the weeds, the heat, and yes...the tomato. Only until they return next year. Come May next year as the flowers form on the plants, my mouth will begin to water again!

Shearing Day 2011

Spring is the busiest time of year on our farm. The sheep have once again grown into another full fleece. It is time to "shear". Shearing Day, February 26th this year, is the one day of the year we open the farm to guests. We have adults and children alike "flocking" the grounds. Some come to buy fleeces right off the sheep, getting to choose color, hand, or maybe just connection with the individual sheep the fleece came from. Others come because they have never seen such a thing. We hire a professional shearer. He comes prepared for the onslaught of questions and onlookers. Last year and returning this year, the Emerson Waldorf 3rd grade class will be guests of the day. Emerson Waldorf makes farming and gardening and textiles (knitting/crochet) part of the 3rd grade curriculum; boys and girls alike! They buy a fleece, take it back with them, wash, card, and spin it! It is beautiful to see these kids so enthusiastic and curious. If your not familiar with the school I encourage you to visit their web site. Whether you have children or not the site, in particular the slide show, is worth seeing. We begin the day early and finish bent over most of the time! The work from here is far from done. I'll be challenged with bags and bags of wool that must be sorted and processed. Some of the wool will be spun into yarn, some processed into roving so folks can spin or felt. Some wool is processed for our ever popular Eco-Friendly Wool Dryer Balls. Some fleeces will remain "raw fleece" for purchase as they are. Each year we learn so much from our sheep. Do you know how susceptible the wool is to nutrition and environment? That's one reason we are so proud when our wool wins ribbons or receives compliments! We had a very sick ewe last year. We almost lost her but with lots of attention she pulled thru. What happened though is something called wool "break" and the follicles literally "break" off. One mere illustration of the influence health has on the wool.

Shearing Day on the farm is certainly a big event and something we must plan for. Probably our biggest time on the farm is lambing. Our ewe's will soon deliver many wee ones.

From shearing day until June, it's pretty much non stop. Lambs everywhere! Feeling sorry for us? You shouldn't. As busy as it is I will continue to say it's my favorite time on the farm. As I've mentioned in previous blogs...as a spring day comes to a close, you'll often find me sitting in a lawn chair, in the middle of the pasture in awe of the the MOST cuteness anyone could imagine. As so, again on the farm....I get lost in all it's glory!

This farm gives me Goose Bumps

I've been asked by many to share a bit more on our beginnings....

So, as it began 5 years ago, I bought a farm because I had a dream to commune with mother nature. 25 years in one career had me a bit restless..."there must be more meaning in my day/life?" Everything was comfortable; friends, job, home... but empty. Against all advice and odds, I did it.

I became the proud owner of 60 beautiful acres in rural Alamance county, NC. What gave me faith in my decision? The

goose bumps

I got when I looked out over the unobstructed pastures. Crazy, right? I moved from city life, a single gal that enjoyed all the comforts of a thriving populated area. The ease of grabbing a fabulous bite of food with a friend or a place to shop that might carry any strange ingredient/gift I wanted. I moved from a home that I'd created, "just so". Now, here I was in the most secluded of places, alone. What had I done? The house needed ALOT of work and I knew not how to drive a tractor. If I needed anything from any store...20 minutes thru the country! OMG! Well, as I was raised, "pick your self up by your boot straps Missy and DEAL." I knew I just had to move forward, one step in front of the other. Never a day past that I couldn't find those

goose bumps

in something. I bought a pick up (every farm needs one) and named her Bessie, then realizing my need for more male energy around the farm, I changed her name to, Floyd

(now a he) and together we rode the terrain, often spending nights in the middle of a field with a glass of wine and the stars above...jealous yet? Well let me tell you I'd bitten off ALOT. There is something freeing and youthful about putting yourself in a place that you know absolutely nothing, so I felt good in that...but there was so much I'd taken lightly. I threw myself into everything educational I could find, like a sponge I soaked up every tid bit that came my way. Then I came across an organization called

ALBC

, American Livestock Breeds Conservancy. I was so interested in the organization and their mission to preserve breeds of livestock near extinction, all because the animals can't keep up to the demands of large farm operations...for one reason or another (they don't grow fast enough or large enough for example). I focused on the

Navajo Churro .

Remember, I still wasn't sure how this was going to take shape. After I chose the breed of sheep Slow Food named the Navajo Churro on their Ark of Taste, "a cherished food worth saving"...I knew my mission was forming. My goodness, I had fences to build, sheep to get from the west to the east...and somehow pay the mortgage? I was lucky enough to come from a career that allowed me some transition.

While I was managing one new adventure to the next I didn't notice a very handsome fella came into the picture. In all my years of trying so hard to meet the right person, here I was in my flannel PJ's talking about my dreams and showing him 100 year old hand dug wells on the farm...when it hit, LOVE like I never could have imagined.

I'm sharing this bit of the story because I believe when I followed my heart, love found me!

No matter what has happened or what I (we) face on this farm today, I can find those

goose bumps.

I'm not really surprised by them anymore but they can, do, and always will take my breath away... I believe more then ever, we must have faith in our feelings...no matter how crazy they might feel.

Soon, we had sheep, llama's, guinea hens, chickens, a rooster named Richard (great story)

and a whole lota wool! A barn full to be exact. I knew nothing to do with wool, neither did John. John had commented we had to do something with it, give it away or something. It felt so disrespectful, to raise a breed of sheep that needs to survive...not just live...to take their wool and dispose of it! I had to figure out something. One day at the farmers market a customer came to me and asked if I'd ever heard of such a thing as wool dryer balls, not! Well I had to do some research and I figured it was a way to help use some of this wool. Not knowing much we started selling our Eco-Friendly Wool Dryer Balls at the Durham Farmers market. I had NO idea how these would be received.

There is so much about this product, how it's made, what it's made with (and how that's grown), what it does for the end user (saves $, saves clothing, helps save the enviornment) and finally that it is compostable and/or renewable. Synchronicity exists all through this story and I believe these wool dryer balls chose their time to bring such a product front and center at a time when folks want to be sustainable, responsible, all the while protecting the health of their loved ones. These crazy wool balls are meant to be on this planet, NOW. I'm just one of the lucky ones that get to help them on their way....(again, I get

GOOSE BUMPS)

Another aHaa Moment in Farming

Over the last 4 years on this farm I have had many an ahaa moment.

I am constantly amazed at man's involvement with the state of our farming and livestock. As most of you have heard me say, sheep (and other livestock) do know how to tend to their needs if given the habitat to do so. We manicure our pastures and plant single variety (not native) grasses. What we have are critters unable to battle the issues they have always been faced with. One of the most worrisome issues with sheep (and goats) today is internal parasites and the very cause (in my opinion) is what we have done to their desired forage. Then, when faced with the outcomes of increased parasite loads we have over medicated with the help of a pharmaceutical industry willing to supply whatever DRUG we need. Now we have worms that we cannot get rid of! Scary, yes. But there is always a silver lining and to me the farms and farmers trying to approach this naturally are finding amazing stuff. What amazes me most is our new found remedies are ways of our ancestors...nothing new at all! While attending a holistic class on ruminants (cattle and sheep) I heard the most amazing tale from one of the attendees. He asked the vet(traditional turned holistic) why his flock of sheep kept coming home with black noses. The vet asked if he had black walnut trees. YES! the farmer replied. The sheep know/knew that black walnut is a deterrent to internal parasites. Now, get this garlic is being used with huge success on farms. Wormwood....now, how did it get that name so long ago? My most recent find is a soap made by Shakley products for over 40 years. Farmers have been worming with this all natural soap successfully for 40 or more years!

I absolutely love to understand how we evolve thru history. In this scenario I am so happy that we're realizing the value in the ways of the past!