Coffee with Moe - Autumn_2023
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- Page 2: Website: www.moecreative.com Pinter
- Page 6: Hello! Welcome to Coffee with Moe,
- Page 12: Hot Tip: Create a wicking system by
- Page 16: 4 5 0 8 2 7 1 -
- Page 20: Until you upgrade Use a simple clea
- Page 28: Many thanks to Family, Friends & In
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Website: www.moecreative.com<br />
Pinterest: www.pinterest.com/moecreative/<br />
IG: www.instagram.com/moe_creative<br />
<strong>Coffee</strong> <strong>with</strong> <strong>Moe</strong> Digital Magazine is published in<br />
association <strong>with</strong> <strong>Moe</strong> Creative Inc. based in Calgary,<br />
Alberta Canada<br />
Publishing made possible by <strong>Moe</strong> Creative, Yumpo & the Adobe Suite<br />
of Products.<br />
* All Art, writing & photography by Monique for <strong>Moe</strong> Creative inc.<br />
© <strong>2023</strong> <strong>Moe</strong> Creative Inc. All rights reserved.
Sept 1-30<br />
Calgary +<br />
Alberta<br />
Culture<br />
Days<br />
Oct. 8<br />
Perogy Day<br />
Int’l<br />
Artist Day<br />
Oct. 25th<br />
Sept 22-Oct 15<br />
National<br />
Culture Days<br />
COU-COU<br />
Add<br />
Wally’s B’day<br />
Oct 14 2022<br />
(Except rule #2 + #5 + #9)<br />
C ollected B i t s n Bob s 4 C ollage
Hello!<br />
Welcome to <strong>Coffee</strong> <strong>with</strong> <strong>Moe</strong>, the sketchbook edition.<br />
While sitting down and hashing out what I was going to create for you this autumn,<br />
I kept coming back to the idea of a sketchbook. A lot less formal than a magazine<br />
full of wordy articles, flipping through a sketchbook is perhaps a little more true to<br />
what happens behind the scenes here at <strong>Moe</strong> Creative. A means of collecting ideas.<br />
(I always have a few notebooks/ journals/ sketchbooks on the go)<br />
Within these pages you’ll still find take-aways, things to ponder, plus notes and<br />
quotes that inspire. You’ll flip thru sketches, experimental ideas or processes and a<br />
selection of what goes on in any one of my physical Sketchbooks.<br />
So, kick off your shoes, get comfy and tuck yourself in <strong>with</strong> a cuppa your favourite<br />
warm soothing beverage.<br />
It’s time to flip and sip our way through this edition of <strong>Coffee</strong> <strong>with</strong> <strong>Moe</strong>.<br />
Afterall, I find that coffee is always better when shared together.<br />
XO<br />
<strong>Moe</strong>
* Year round Indoor Salad Gardening *<br />
by Peter Burke<br />
Benefits of microgreens:<br />
(They’re)<br />
- baby vegetables and plants<br />
- nutrient dense. Nutrients vary by plant grown. So pick your powerhouse.<br />
- convenient to grow in small areas/ batches<br />
- often more nutrient dense than their mature counterparts<br />
- helpful in scratching your gardening itch come winter<br />
- known to (generally) be rich in: magnesium, copper, potassium, iron, zinc<br />
- rich in a wider variety of polyphenols and antioxidents that their mature counterparts<br />
- an easy addition to meals for a beautiful burst of flavour. Again, pick your flavour fav.<br />
Findings:<br />
Soil is a more cost effective growing<br />
medium, but can mold and get gnats<br />
quite easily. These problems can be<br />
mostly eliminated <strong>with</strong> a healthy<br />
sprinkle of cinnamon across the<br />
surface of the soil after spreading<br />
seed.<br />
Using coconut coir and bottom<br />
watering* my trays has eliminated<br />
these issues for me.<br />
*See hot tip<br />
Recommend:<br />
A little goes a long way.<br />
Don’t be discouraged <strong>with</strong> a little bag of seeds. :)<br />
I am more myself in a garden<br />
then anywhere else on earth<br />
- Doug Greene
Hot Tip:<br />
Create a wicking system by doubling<br />
up trays that allow a water reservoir<br />
between the two (No space, no good)<br />
Cut small slits in your top tray so that<br />
paper towel or a wicking cloth can<br />
cover the area under your substrait<br />
and be fed through the slits to wick<br />
water up from the tray below.<br />
This will ensure your soil/coir can<br />
wick up moisture when<br />
needed and will reduce<br />
overwatering and mold.<br />
LATHER. RINSE. REPEAT.<br />
The how to’s of Micro Greens:<br />
- soak seeds as recommended on your seed packet<br />
- While seeds are soaking prepare your trays.<br />
•Wet and lay out wicking material at the base of your top tray (See hot tip)<br />
•evenly hydrate your substrate (soil/coir) to create wet on wet connection w/ wick<br />
•place about an inch of substrate <strong>with</strong> good contact across your wicking medium<br />
- Spread out your seeds in an even layer atop your substrate of choice (See “Findings”)<br />
-Cover loosely <strong>with</strong> re-useable foil to keep dark, retain moisture and allow air flow.<br />
- When seeds have germinated and are growing (3+ days) remove cover and place tray in light<br />
- Keep water reservoir topped up daily.<br />
- You can start taste-testing the greens for your preferences when they have greened up<br />
*quite often you will get a second flush of micro-greens after your first harvest, so don’t be<br />
hasty <strong>with</strong> tossing out once cut greens, keep up the watering.<br />
Canadian Distributor of<br />
Organic Micro-Green Seeds:<br />
Family Owned Mumm’s<br />
www.sprouting.com
The stats are in!<br />
Reading a chapter a day can:<br />
Add to your life span by ruducing mortality<br />
by 17 %<br />
Help you sleep better.<br />
Reduce stress.<br />
Calculation for how much<br />
water to drink:<br />
By Weight<br />
half your weight in lbs<br />
=<br />
water in ounces<br />
Improve a sense of connection.<br />
Fight Alzheimers through the<br />
exercise of reading<br />
comprehension.<br />
A chapter a day may truly<br />
keep the Doctor at bay.<br />
& activity<br />
12 extra Oz of water<br />
every 30 min of acivity
4<br />
5<br />
0<br />
8<br />
2<br />
7<br />
1<br />
-
Quick Salt Brine:<br />
4 Cups water<br />
2% salt= 1 Tbsp Sea salt<br />
3% salt= 1.5 Tbsp Sea salt<br />
4% salt= 2 Tbsp Sea salt<br />
5% salt= 2.5 Tbsp Sea salt<br />
*Stir until salt is dissolved to create the brine.<br />
KEEP ____________________________________________________<br />
IT DOWN!!<br />
.<br />
.<br />
(Below the top of the brine, that is.)<br />
Jam pack your Jar.<br />
Be sure to pack in lots of herbs, garlic, onions and spices<br />
at the base and edges of your chosen fruit/veg.<br />
These will add delightful flavour and a packed jar will<br />
ensure nothing floats up to the top of the brine where<br />
oxygen can allow things to mold. (See Kham yeast)<br />
Kham Yeast.<br />
A note on Salt:<br />
Use the best uniodized sea salt<br />
you have. always.<br />
Iodized salt tampers <strong>with</strong> the<br />
ferment and that is a bad idea<br />
Sea salt contains beneficial<br />
trace minerals too.<br />
my go-to is between 3 to 4 %<br />
4% for things that mold easier<br />
like cukes and peppers. Develop<br />
your own sense & judgement to<br />
figure out the percent you like.<br />
Prepping your salt brine<br />
separately allows you to avoid a<br />
lot of calculating and weighing.<br />
I have a photo of this ewe and her<br />
buddy tucked into my light table on my<br />
desk. She is a happy touchstone to a<br />
time of wandering the french countryside<br />
that lives vividly in my memories.<br />
(I might have her, in part, to thank)<br />
Days filled <strong>with</strong> the scent of irises,<br />
fresh greenery and orange blossoms.<br />
Of friendly medieval villages, swooping<br />
swallows, mistletoe filled trees, of<br />
babbling water & a sense of peace.<br />
This white substance (Not mold) is a safe naturally forming<br />
yeast that can develop on your ferment.<br />
Not always though<br />
How can you tell the difference?<br />
Kham Yeast = white to creamy film. Smooth or stringy and/or powdery.<br />
Look up images to become familiar <strong>with</strong> this foreign friend.<br />
Yeast can be skimmed off <strong>with</strong> a spoon.<br />
Mold* = Fuzzy or Hairy. Colours incl. green, blue, white and black<br />
Throw moldy ferments out, also. When in doubt, throw it out.<br />
* Mold needs floaties + air to thrive, so by keeping your jarred bits n bobs submerged, you avoid mold naturally
Until you upgrade<br />
Use a simple clean ziploc filled<br />
<strong>with</strong> water/rocks to weigh down your<br />
produce, keeping your ferment<br />
anaerobic (below the surface)<br />
Keep bugs out <strong>with</strong> a paper<br />
coffee filter and<br />
an elastic band. Simple.<br />
You can upgrade to glass<br />
weights and fermentation<br />
lids (airlock) if you feel like getting<br />
fancy .<br />
4 years in & I’m still going<br />
through my first box of<br />
fermentation coffee filters.<br />
(I’m a french press kinda girl)<br />
Keep water a half inch + above your<br />
fermenting fruit or veg and about the<br />
same distance from the top of your<br />
jar. A jar that’s too full can be plain ol’<br />
messy to move around.<br />
Especially since the process of<br />
fermentation will cause the<br />
brine to bubble up.<br />
You can easily account for this<br />
top space requirement when<br />
prepping your veg/fruit.<br />
Botulism on your mind?<br />
It has to be mentioned!!!<br />
#1<br />
A well done ferment develops<br />
lactobacillus bacteria and lives<br />
in an anaerobic environment.<br />
Both of these measures create<br />
unsuitable conditions for<br />
Botulism.<br />
#2<br />
Make sure everything you use<br />
is clean, clean, clean. This too is<br />
very helpful.<br />
#3<br />
Still worried? Get a book out of<br />
the library or do a little digging<br />
on the internet using a<br />
reliable resource. You’ll find<br />
out that it’s not as big of a<br />
worry as you first thought.<br />
LABEL<br />
•<br />
LABEL<br />
•<br />
LABEL<br />
* Save the extra brine<br />
for next time.<br />
Just cap your mix<br />
(For evaporations sake)<br />
and you’re ready to<br />
start up your next<br />
ferment. Woo Hoo<br />
Dry salting:<br />
1 Tbsp for every 1.5 lbs<br />
Dry salting shredded carrots or cabbage<br />
(think Kraut) will help to release the water<br />
<strong>with</strong>in.<br />
Massage/mix in salt so that the veg is coated.<br />
This will allow the salt to draw water out.<br />
(Place a dish towel over your bowl to prevent<br />
flies in your mix)<br />
Let stand for an hour-ish<br />
Massage/mix and press out exess water.<br />
If you do need to add brine in the end to<br />
completely submerge your mixture before use<br />
the 3% recipe on page one as a topper upper.<br />
* Shredded fermented carrots are my fav to have<br />
on-hand. Not only are they easy and great as an<br />
extra topper on almost anything. Adding some left<br />
over carrot brine to your jar when starting up a<br />
ferment will kick start the process.<br />
I choose carrots because the mild sweetness of<br />
carrot brine work well <strong>with</strong> almost all fermented food<br />
I create. The only thing to remember is only use extra<br />
brine, your carrots still need cover to thrive.<br />
Set your mind at ease.
A lot of people seem to think that they can’t draw.<br />
But everyone can create a page full of squiggles.<br />
Am I right?<br />
That is the magic behind NEUROGRAPHIC ART or<br />
NEUROART. Yes, ART!<br />
What are the benefits?<br />
Sometimes I just squiggle up a quick page, or scrap of paper<br />
Sometimes I use the shape of something I’ve drawn like this swan<br />
Sometimes I create coloured lines (representing my feelings? or not)<br />
Sometimes I just use whatever pen I have on hand<br />
Sometimes I colour in the spaces, sometimes I don’t.<br />
Sometimes I try to make it look like stained glass<br />
Anything goes, really.<br />
Well, you’ll probably notice straight away that it gets your brain<br />
focused on something other than life and that can feel pretty<br />
meditative and self-soothing. (insert shoulder drop here)<br />
Channelling stress into the squiggles, can be super stress relieving.<br />
Albeit, I might suggest you NOT use a felt tipped pen for that.<br />
At the intersection of every<br />
line, soften /create a<br />
more organic or<br />
liquified look as you see here by<br />
building up the line as you wish.<br />
The simple act of squiggling and softening those squiggles allows<br />
the conscious mind to let go of its tenacious grip on stress.<br />
This in turn, allows your powerful subconcious the space it needs to<br />
sort through your current cunundrums <strong>with</strong>out a stressed out<br />
conciousness chiming in. Only to add layers of emotionally charged<br />
distraction and limitations.<br />
It’s kinda funny (and awesome)<br />
When I give my subconcious space to sort through my stuff. It often<br />
bubbles up new ideas, solutions to impasses & oh so much more.<br />
Give it a whirl! :)<br />
GET LOST IN THE PROCESS
Many thanks to Family, Friends & Inspiration:<br />
Gratefully & alphabetically listed:<br />
AB, AC, AG, AL, AR, BCV, BD, CF, CG, CR, CS, DD, DK,<br />
DL, DO, DR, EC, ED, EN, GD, GDC, HC, HM, IF, JD, JH,<br />
JM, JR, JS, KB,KH, KN, KW, LB, LD, LK, LM, LOL, LP, MB,<br />
MC, MH, MQ, MS, MY, ND, NH, NS, PA, PB, RC, RS, SB,<br />
SH, SK, SP, SMG, TN, TR, VH, YK.<br />
& all <strong>Moe</strong> Creative’s clientele & suppliers.<br />
All for whom this issue was created, <strong>with</strong> heart &<br />
much gratitude.<br />
XO<br />
<strong>Moe</strong>
Visit www.moecreative.com/coffee<strong>with</strong>moe for loads of finely brewed back-issues