Episode-2520- Listener Feedback for 9-30-19 — 9 Comments

  1. Jack, any way for you to clip out the climate change question/answer and upload it to youtube? I’d really like to share it but I know I’m not going to get anyone to download the podcast and then have them fast forward to that spot. Or, maybe you could just make a youtube clip dedicated to the topic. I know you’re busy, but you have this matter of fact eloquence when explaining this stuff that compels us to re-think our convictions. I’ll understand if you don’t have time. Thanks so much for all that you do.

    • Ill see what I can do I think you mean the part on how to convert the ag system right?

  2. A good podcast for those interested in the health and environmental aspects of meat animals is “Sustainable Dish.”  In episode 101 a specialist from UC Davis explains the details of greenhouse gas emissions in livestock production.  Sustainable Dish 101

    I found it interesting that a CO2 molecule takes 1,000 years to break down whereas a methane molecule only takes 12 years – but methane does have 28 times the global warming potential of CO2.  He also cites research that found that US beef production is only responsible for 3.7% of our total GHG emissions.

    There are 9 million dairy cows in the US, but 9.5 million horses (mostly used for recreational purposes).  The number of dogs and cats is astronomical and if I recall correctly, they eat enough food to feed 17 million people.

    It’s a complicated world we live in and everything affects everything else, to some extent.

    • Yep and it will all be fine, there were 50 MILLION bison 300 years ago and the amount of plains game 200 years ago in Africa exceeds all the current cows in the world. Seems like the earth manages living animals just fine, including us. Neither your farts nor your breath are a problem.

  3. Would an aquaponic system, as you described for growing lettuce, work as an indoor system for over-winter growing?

    Since adopting Keto, we consume copious amounts of greens and it often gets a little on the dank side by the time we are ready to grocery shop again.  I have plenty of space for growing indoors in a second garage and I think a small aquaponic system would be a great way to keep the freshest greens possible on our plates.  Temps are usually between 40-50 during the winter, but I could supplement the heat if needed.  This garage space also stays in the 60 degree range in the summer so I could continue growing indoors if needed then as well.  I seem remember you stating in your “garage aquaponics” videos series from last year that you said you didn’t recommend it indoors, but I don’t remember if that was because it wasn’t cost effective or if there was another reason.