living curiously & adventurously while loving the planet 🌎
hi friends! if you're new here, my name's Ashley and I make educational and entertaining videos about environmental science and sustainability. this ranges from reducing food waste to eco travel to volunteer farm experiences... I just love to explore and learn new things and share them with you!
my credentials: BS in Biological Sciences (UC Santa Barbara) and a minor in Professional Writing / Science Communications... future masters maybe fingers crossed!
i wanted to do this but it looked crazy expensive and all i saw were large group bookings. can you make a video talking about how you set this all up? i'd love to hike this alone...
Because lots if people toss away crystallized honey 😅 Whipped honey is really good, better than throwing it away if you don’t like the texture of crystallized honey
I actually purposely crystalize my honey when I get it. I mix in already creamed honey (not the same as whipped. Creamed honey is a controlled crystallization using a smoother crystal starter) in a 1 to 10 ratio and let it sit for a week or longer and you have crystalized creamed honey you can easily spread and isn't those jagged sharp crystals you get if its left to crystalize on it's own. Just remember to use a wide mouth jar so you can get a spoon in there.
They’ll probably remove this comment, but there was a scientist that found that amygdalin fights off and prevents cancer. Of course the reason of death is „unknown” way hahaha 😂
I’m surprised strawberries survive the night at your place 😭 I don’t care the amount, I’ll eat 1kg of strawberries and complain about stomachaches but I’ll feel satisfied
Descending air is cold, dry and denser. Whic is able to move faster than low pressure hot winds. That is it can easily diffuse with hot air. Then why it doesn't happening. How long can heat dome phenominon exist?? You should have mention heat Island, which would be the major cause of rising temperatures and forming heat domes...
Just a suggestion. When I buy green onions from the supermarket, I cut about one inch above the bottom where the roots are sporting and plant them in my garden or any container. Once they are grown and can be harvested don't pull the green onions from the soil, cut above the root and you will have green onions for a long period of time.
Strawberries are a high water content crop with delicate tissues. They are not a typical fruit with a protective skin like apples. Avoid bruising in handling to prevent the overproduction of ethylene (in horticulture, this is called the aging hormone even though it is a gas). Since strawbwrries dont have a sturdy barrier to pathogens, pathogen pressure prevention is important. Avoid cartons with damaged or diseased fruit. Washing strawbwrries makes them moist on the outside and gives fungus like boytritis a good start. Store them cold and dry until you want to eat them. At this point, the worst thing that will happen is drying. If you aren't going to eat them, soon freeze or process them. Salt baths will draw moisture from the strawberries and vinegar isn't strong enough to be a good bacterial disinfectant. Cutting those green tops off helps you wash the fruit better.
