49 episodes

The podcast formerly known as Permaculture Velocity is now Soirée with The Sauce. The Sauce is all the things we make, do, and share to live the good life.

Soirée with The Sauce Soirée-Leone

    • Education
    • 4.7 • 43 Ratings

The podcast formerly known as Permaculture Velocity is now Soirée with The Sauce. The Sauce is all the things we make, do, and share to live the good life.

    Garden Happiness

    Garden Happiness

    In 2008 there was flurry of folks starting gardens and again in 2020—both coupled with a run on canning jars. A gardener needs jars to put up the harvest—so do plan for a garden doing well—if not this year then next year. Buy canning jars and other preservation equipment and ingredients well ahead of canning season.
    Instagram: Soirée-Leone  Website: soireeleone.com
    So, folks considered the economy and such and urban gardens popped up in backyards, side yards, and on occasion front yards. DIY or prefab raised beds, bags and bags of “garden soil,” pony packs of vegetable plants, drip lines and timer, and so forth. Often within weeks the garden became a barren, neglected patch. On my walks with the dog to Sunset Cliffs I would watch the excitement and progress with happy (albeit hopped up on nitro garden plants) getting tucked into new homes and slowly (and almost surely) be loved less and less. What the happened? I would stop and talk to the garden. I wanted to leave garden love notes for the owners who were probably at work.

    Hello Neighbor! I love your little garden. I encourage you to keep it up. Consider mulch and deep hand watering. First season gardens are tough so don’t be discouraged—keep planting, keep watering, keep spreading compost. Replace plants that don’t make it. This garden wants to flourish. Keep gardening!
    Then sign it with a heart or something.
    Garden success and happiness, in my experience, relies on starting small, lots of observation, hand watering so that you are in the garden observing and catching things like pest and disease pressure early. Less is nearly always more. At least one gardening book—one that you really like as in the style of the photos and the tone of the writer resonate with the kind of garden you would like to have. Alys Fowler is my personal favorite garden writer and gardener. A garden is a reflection of the gardener.
    My garden book recommendations: https://www.soireeleone.com/resources/gardening
    My favorite garden book:
    Alys Fowler's Garden Anywhere: How to grow gorgeous container gardens, herb gardens, kitchen gardens, and more—without spending a fortune. Chronicle Books, 2009.
    If you are in the Southeast U.S., I highly recommend:
    Ira Wallace's Vegetable Gardening in the Southeast. Timber Press, 2013.
    Rather than planting it all, consider planting what you will appreciate eating and what is most likely to do well with the time you have to be in the garden. In our little garden this year, I’ve only planted squash, cucumbers, tomatoes, eggplant, hot and sweet peppers, celery, and a few other little things. I have one large container with a few herbs. I’ve planted some flowers too and popped in a few perennials. Perennials can be anchors in a garden—they keep keeping on while annuals flourish or alternatively don’t flourish and need to be replaced. Perennials keep you smiling while the other details get worked out.
    My little garden isn’t much this year but it is rewarding and for the fall and winter garden I will plant more. I used to be sad and miss my old productive garden—then I started to think about how long it took to have a vibrant productive garden. Start small and keep at it. Starting with one 8’x4’ garden is a beautiful thing for a new garden then go ahead and prep additional beds for the next season. Continue building the compost pile and collecting organic matter to mulch.

    Start a garden. Start small. Look left and right and follow the lead of gardens in your area. Listen to the experiences of gardeners in your area. Gather seeds, cuttings, and starts from friends and neighbors. Peruse books for ideas and inspiration. Read seed catalogs.
    And most of all, get out there and garden—as often as possible.
    Producer: Marina Darling
    Recorded in beautiful Hampshire, Tennessee
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    • 9 min
    Cheesemaking Philosophy & Learning to Make Cheese

    Cheesemaking Philosophy & Learning to Make Cheese

    I love cheesemaking. When I first learned to make cheese in 1991, I didn’t think or know that I should be scared or concerned about doing it wrong. I was raised with a can do attitude, just do it, learn, learn more, then down the road master it or at least be better at it.
    There are risks but cheeses often tell us we screwed up. Bloated, bouncy cheeses are obvious for example. Off colors and undesirable textures and smells are also obvious. Quite unlike Clostridium botulinum, which causes botulism, hanging out with nary a sign of its paralyzing presence looming in a jars of home canned food, improperly cured meats, and so forth.
    Absolutely employ good milking practices from a healthy herd, milk from a trusted source, attentiveness to cleanliness of the cheesemaking equipment, etc but beyond that I just jumped in and still jump in—I didn’t have anyone or the internet to warn me otherwise. With one thin cheesemaking book that I picked up used, I dove in.
    Some of my first cheeses were from allowing milk to naturally clabber and junket rennet cheeses. I was so excited when I spotted junket rennet at the local Hy-Vee! I didn’t know about chymosin and pepsin and the difference between junket which is for making custards and legitimate cheesemaking rennet.
    But, I made cheese and it was exciting. It opened up a whole world to me—a world that I love dearly to this day.
    Instagram: Soirée-Leone  Website: soireeleone.com
    Recommend Reading
    Mastering Artisan Cheesemaking by Gianaclis Caldwell
 This book is a master class in book form and I highly recommend this book. She also has another book Mastering Basic Cheesemaking but if you are ready to get in the fast lane then Mastering Artisan Cheesemaking is a great start.
    Rather than mimicking cheeses from around the world; learn what makes all the different textures, flavors, and so forth. Make a cheese that is truly your own even if using commercial cultures.
    It is difficult, perhaps impossible, to duplicate the famous cheeses or regional specialities as so much relies on those pastures, those dairy animals, that climate, those caves and aging spaces, those techniques, that equipment, that scale, and so forth. Be inspired by all those magical cheeses and make your very own.
    The Art of Natural Cheesmaking by David Asher With a solid foundation in making cheese from Gianaclis you can make some amazing natural cheeses (no commercial cultures, non-GMO rennets or alternative rennets, natural wrapping, washing, brushing etc.) Make a cheese that truly represents your local terrior.
    And also check out Trevor Warmedahl on Instagram and prepare to have your mind blown! milk_trekker He also has a substack so check that out too.Thank you for sharing the wealth of your travels Trevor! Producer: Marina Darling
    Recorded in beautiful Hampshire, Tennessee
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    • 10 min
    Stocking the Homestead Pantry

    Stocking the Homestead Pantry

    Food is expensive and stocking the homestead pantry with bulk food, buying food on sale, and other strategies is a good thing—but pantry pest infestations can be devastating and expensive. In this episode I share my considerations for storing food and stocking up.
    My favorite storage containers other than glass mason jars with metal lid and ring or fancy plastic lids like Mason Tops lids are Vittles Vaults. Vittles Vaults are made by Gamma 2 in San Diego. They are large food grade plastic containers (BPA-free) that are suitable for storing large quantities (50 pounds or more) of flours, grains, beans, etc. 
    Gamma Seals are made by the same company convert plastic pails and buckets into secure food storage containers. Vittles Vaults and Gamma Seals are widely available in the U.S. including farm supply stores, pet supply stores, home improvement stores, and internet retailers. The silicone gasket, lid, and ring can be replaced if required.
    Good storage containers that are air and water tight not only protect foods from pests and moisture getting into the container but also contain an infestation from moving from container to container. Consider silica gel or other oxygen absorbers if you live in a humid climate. I use Wise Dry as the large pouches are great for Vittles Vaults and have indicator beads to quickly see if they need to be recharged and the smaller ones are suitable for smaller containers like half-gallon jars.
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    Good food storage practice: 
    Inspect the food and packaging. Some folks store grains and flours in the freezer for protection or to kill any insects that might be present prior to long term storage. I don’t have a large freezer but this is something to consider depending on your situation. Decant the food into a clean, air and water tight container. Many containers are not suitable for long term storage. Consider an oxygen absorber if you live in a humid climate or storage will be longer term (more than a month). Discard packaging (compost, recycle, fire starter, etc). Refrain from commingling container contents. My exceptions are pasta which I decant into clear bags to save space and store together in a Vittles Vault and commercially packaged and sealed mylar bags which I also store in together in a Vittles Vault. Label with contents and date. Rotate inventory if needed, adhering to the first in, first out rule. Store in a dark and cool location.

    • 11 min
    Ditching Urban Life

    Ditching Urban Life

    After a multiyear hiatus, Soirée is back and switched things up. Permaculture Velocity is now Soirée with The Sauce.
    In this episode I share why we moved to rural Tennessee from San Diego and some of the big considerations if you are thinking about ditching the urban grind and moving to the country.
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    Thank you Mara Jane King for suggesting “the sauce” as that spurred the podcast name change that was long overdue. xoxo
    The sauce isn’t really a saucy sauce but a tasty, umani punch of flavor, dry seasoning blend of dehydrated natto, sesame seeds, chili pepper, salt, and sichuan peppercorns inspired by douchi from Mara's travels with Sandor in China.
    Watch the eight films from their trip People's Republic of Fermentation with filming by Mattia Sacco Botto.
    Later back in Tennessee, after their most excellent trip, (seriously watch the films!) I watched as Mara lovingly pulverized the ingredients in a mortar and pestle, blended and tasted, and poured the special sauce into a honey queenline jar. Amazing and delicious!
    There are countless riffs, I’ve added dehydrated sour corn, finely grated salted goose egg yolks, and fried and dried tempe—though not all in the same blend. You can find more details about special sauce in Sandor Katz’s book Fermentation Journeys.
    Producer: Marina Darling
    Recorded in beautiful Hampshire, Tennessee
    Find me on Instagram

    • 7 min
    The Best Breeds for the Backyard Flock - PVP44

    The Best Breeds for the Backyard Flock - PVP44

    Of all the chicken breeds, which are good choices for a backyard flock?

    Show Notes: PermacultureVelocity.com

    • 9 min
    Understanding Seeds: Heirloom, Open Pollinated, & F1 - PVP43

    Understanding Seeds: Heirloom, Open Pollinated, & F1 - PVP43

    So many seeds, so many misunderstandings!

    Show Notes: PermacultureVelocity.com

    • 10 min

Customer Reviews

4.7 out of 5
43 Ratings

43 Ratings

HarrietOakley ,

More episodes, please!

Where’d you go? I just discovered this podcast and am all out of episodes. Come back, Little Sheba!

ciaradawn ,

A shot of information

This pod is great because it’s short and to the point! Not overwhelming, you can listen while you’re brushing your teeth and washing your face! And the info is great!

MotherDragon83 ,

We miss you

Soirée I miss hearing your voice, I know things are still getting settled in Tennessee, but when are you going to start doing your Podcasts again?

Sending love from
Cloud 9 Caprine
Buffalo, Texas

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