mel jacobson on tue 6 oct 09
i truly believe that Americans have become
addicted to the flavor of soap.
we wash and sanitize everything.
take for example:
a wonderful egg frying, omelet pan.
the flavor is in the pan.
don't ever wash it. use salt and a paper towel and
rub it clean. oil it, put it away.
or, just leave it.
same for an old cast iron skillet.
leave it alone.
old wisconsin beer joints often had a lady
in the back making burgers in a skillet. it
was never washed. just cleaned with some salt and
a rag. until you have tasted one of those burgers, don't
knock it. they are perfect. no one ever gets sick from
that sort of cooking.
heated up now and then to give it a good cleaning.
but, no soap...ever.
old grills in old restaurants had flavor of years. it was part of
the system.
tea cups, porcelain, teapots are part of a long history of
things that are a part of our life. they are not dirty, they
do not harbor bad stuff.
fear makes us crazy. dump strong soap over everything.
like i say...we need more kids playing out doors, in barn yards,
walking in manure and sleeping in hay lofts. picking up frogs
and toads. build immunity with life.
protection often leads to over protection so the species has
no life. go to `helmart` and get a helmet to wear as you make
pots. i saw a lady in a car not too long ago...she had on some
sort of motor cycle helmet as she was driving her tiny car.
won't help much if a semi-truck gets her. and of course her
sight was restricted.
i teach people how to make tea, use the things i sell them.
i make a smallish cover so the hand cannot get into the teapot
with a brillo.
mel
from: minnetonka, mn
website: http://www.visi.com/~melpots/
clayart link: http://www.visi.com/~melpots/clayart.html
new book: http://www.21stcenturykilns.com
John Hesselberth on tue 6 oct 09
On Oct 6, 2009, at 12:02 PM, mel jacobson wrote:
> we wash and sanitize everything.
Wow, do we ever. I was in a nationally famous hospital yesterday to
have some tests done. They have dispenser bottles of hand sanitizer
EVERYWHERE. At the registration desk there was a bottle for the clerk
and a bottle for the customer. She used her's 3 times in the course of
5 minutes while taking my information--well, she had to handle my
dirty insurance cards, then go to the copy machine and push the dirty
buttons on it, and take back a piece of paper I had signed. Just to
show her I wasn't the only buggy thing around, I used some from my
bottle as I got up and left.
I know hospitals have to be careful, but this was ridiculous.
John
KATHI LESUEUR on tue 6 oct 09
On Oct 6, 2009, at 12:50 PM, John Hesselberth wrote:
> On Oct 6, 2009, at 12:02 PM, mel jacobson wrote:
>
>> we wash and sanitize everything.
>
> Wow, do we ever. I was in a nationally famous hospital yesterday to
> have some tests done. They have dispenser bottles of hand sanitizer
> EVERYWHERE. At the registration desk there was a bottle for the clerk
> and a bottle for the customer. She used her's 3 times in the course of
> 5 minutes while taking my information->>>
I agree with Mel that we are a nation obsessed with soap. I think
kids today don't eat enough dirt to build up their immune systems.
However, I disagree about the hospital. Hospitals are having more and
more problems with people getting sick from their stay in the
hospital. Antibiotics often cause an imbalance in bacteria in the
stomach that causes major problems, C-diff infections are just one.
They are very contagious and difficult to treat. So, I'm not
surprised at the hand sanitizer there. But, at home I think it's
different. Kids need to be exposed to things, both good and bad.
KATHI LESUEUR
http://www.lesueurclaywork.com
Arnold Howard on tue 6 oct 09
From: "John Hesselberth"
I was in a nationally famous hospital yesterday to
> have some tests done. They have dispenser bottles of hand
> sanitizer
> EVERYWHERE.
We have dispensers all around Paragon, too, in holders
fastened to the walls. This is in preparation for the flu
season. I have been taking Immuno-Shield capsules (Irwin
Naturals), which are quite powerful.
Sincerely,
Arnold Howard
Paragon Industries, L.P., Mesquite, Texas USA
ahoward@paragonweb.com / www.paragonweb.com
Jess McKenzie on tue 6 oct 09
Methicillin-resistant Staphylococcus aureus (MRSA) is a major
threat in hospitals these days, and they're doing everything
they can to to keep it down. It may seem dumb, but it's the
best defense they have agains't MRSA, an that is one dangerous
bug.
~jess
> we wash and sanitize everything.
Wow, do we ever. I was in a nationally famous hospital
yesterday to
have some tests done. They have dispenser bottles of hand
sanitizer
EVERYWHERE. At the registration desk there was a bottle for
the clerk
and a bottle for the customer. She used her's 3 times in the
course of
5 minutes while taking my information--well, she had to handle
my
dirty insurance cards, then go to the copy machine and push
the dirty
buttons on it, and take back a piece of paper I had signed.
Just to
show her I wasn't the only buggy thing around, I used some
from my
bottle as I got up and left.
I know hospitals have to be careful, but this was ridiculous.
John
Lis Allison on tue 6 oct 09
On Tuesday 06 October 2009, John Hesselberth wrote:
> Wow, do we ever. I was in a nationally famous hospital yesterday to
> have some tests done. They have dispenser bottles of hand sanitizer
> EVERYWHERE.
That's because of H1N1. I've brought bottles of it in to our Farmers'
Market, the customers feel safer if they know the mug or bowl they pick up
isn't likely to have germs on it. A unique, 2009, marketing initiative.
Lis
--
Elisabeth Allison
Pine Ridge Studio
www.Pine-Ridge-Studio.blogspot.com
Steve Mills on tue 6 oct 09
We have a saying over here (UK): "you should eat a peck of dirt afore you d=
ie" (a peck is equivalent to 2 gallons, 8 dry quarts, or 16 dry pints).
That's how we build up real immunity!
Our Skillets are older than me (I'm 72) and have the rich patina of constan=
t use, are 100 times better than any "no-stick" I've ever tried, and are on=
ly cleaned with hot water, a brush, and a dry cloth. NO salt; it wrecks the=
surface!!
Steve
Bath
UK
________________________________
From: mel jacobson
To: Clayart@LSV.CERAMICS.ORG
Sent: Tuesday, October 6, 2009 5:02:26 PM
Subject: cleaning teapots 2
i truly believe that Americans have become
addicted to the flavor of soap.
we wash and sanitize everything.
take for example:
a wonderful egg frying, omelet pan.
the flavor is in the pan.
don't ever wash it. use salt and a paper towel and
rub it clean. oil it, put it away.
or, just leave it.
same for an old cast iron skillet.
leave it alone.
old wisconsin beer joints often had a lady
in the back making burgers in a skillet. it
was never washed. just cleaned with some salt and
a rag. until you have tasted one of those burgers, don't
knock it. they are perfect. no one ever gets sick from
that sort of cooking.
heated up now and then to give it a good cleaning.
but, no soap...ever.
old grills in old restaurants had flavor of years. it was part of
the system.
tea cups, porcelain, teapots are part of a long history of
things that are a part of our life. they are not dirty, they
do not harbor bad stuff.
fear makes us crazy. dump strong soap over everything.
like i say...we need more kids playing out doors, in barn yards,
walking in manure and sleeping in hay lofts. picking up frogs
and toads. build immunity with life.
protection often leads to over protection so the species has
no life. go to `helmart` and get a helmet to wear as you make
pots. i saw a lady in a car not too long ago...she had on some
sort of motor cycle helmet as she was driving her tiny car.
won't help much if a semi-truck gets her. and of course her
sight was restricted.
i teach people how to make tea, use the things i sell them.
i make a smallish cover so the hand cannot get into the teapot
with a brillo.
mel
from: minnetonka, mn
website: http://www.visi.com/~melpots/
clayart link: http://www.visi.com/~melpots/clayart.html
new book: http://www.21stcenturykilns.com
Philip Poburka on tue 6 oct 09
Hi Steve, all...
It kinda depends on where one is living...far as how benign Soils/Dirts
are...
If in the Tropics, or, even some the mid Latitudes...eating Soils Dirts or
Mud can
occasion very serious troubles.
Schistosomiasis, various of visceral Larval
migrans...Tremetodes...Anthrax...Guinea Worm, on and on and on and on...
Soils and Muds are not usually significant for harboring Bacteria or 'germs=
'
for one's immune system to find instructional/useful...so, far as I know,
one would
not acquire any immunological advantage from eating dirt/soils/mud.
Trace Minerals, "yes"...
Rather, Soils and Muds, 'dirt', depending on where, are likely to harbor
Eggs Spores or other stages of
small Creatures whose Life-Cycles permit them to become awkward and
unhappily-frustrated endoparasites, with bad consequences to the Host.
Not so good...
Phil
Lv
----- Original Message -----
From: "Steve Mills"
> We have a saying over here (UK): "you should eat a peck of dirt afore you
> die" (a peck is equivalent to 2 gallons, 8 dry quarts, or 16 dry pints).
> That's how we build up real immunity!
> Our Skillets are older than me (I'm 72) and have the rich patina of
> constant use, are 100 times better than any "no-stick" I've ever tried,
> and are only cleaned with hot water, a brush, and a dry cloth. NO salt; i=
t
> wrecks the surface!!
>
> Steve
> Bath
> UK
Kate McCoy on tue 6 oct 09
I just discovered "accidentally" that handmade glazed pots are non-stick
for cooking omelets in the microwave on medium. I had some leftover eggs
and cooked them for the dog - they just slid out of the bowl! Must be
the small amount of natural fat in the egg yolks.
My brother does not know about good cookware. He wanted to show my
sister some appreciation on a visit, so when he found the dirty old cast
iron skillet, he decided to restore it to new condition, which took the
better part of a day. He was so proud of how it turned out.
She cried.
He does not get kitchen privileges in my house.
He IS allowed to make tea (we are Brits - he knows how to do it English
style) I only drink tea from porcelain, coffee from stoneware
Kate
Olympia, WA
on a glaze marathon - I forgot that one bisque load equals many glost
loads, and I have done three bisques since last glost!
And just in case anyone's interested, I have a blog at
http://frogupping.blogspot.com/
Steve Mills wrote:
> ...Our Skillets are older than me (I'm 72) and have the rich patina of co=
nstant use, are 100 times better than any "no-stick" I've ever tried, and a=
re only cleaned with hot water, a brush, and a dry cloth. NO salt; it wreck=
s the surface!!
>
> Steve
> Bath
> UK
>
>
Eleanor on wed 7 oct 09
John H said: I know hospitals have to be careful, but this was
ridiculous
jess said: MRSA... that is one dangerous bug.
Over a year ago my husband and I visited a friend in a local hospital.
A few days later we both were sick, he with a nasty cold and I with a
cold followed by a cough which hung on. I don't know whether my
husband's occasional sniffles are a recurrence of the original cold
but I recognize my cough when it recurs and it recurs to this day.
A friend who is a nurse (and a Clayarter) told me that whenever nurses
are assigned to a new or different unit in a hospital they often
become ill for a few days at least. She confirmed that some of these
illnesses, while not severe, can be lifelong. She also mentioned a
"superbug" (MRSA?) which could be fatal.
My husband and I agreed never to visit anyone in a hospital, not even
one another.
We drink tea daily from cups which I made. I just rinse them after
use. His cup which is glazed inside with a clear over white clay, has
developed a dark patina; I can't see what's in mine---the glaze is dark.
I have not mastered making a teapot that pours well, so it's teabags
or teaballs until I do.
Eleanor Kohler
Centerport, NY
".... philosophers lay down many precepts fair in argument but not
applicable in use"
--Sir Francis Bacon
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