50,000,000,000 reasons to eat cheese

Please allow me to list the assumptions that were used in the making of this title:

  • we are people
  • cheese is delicious
  • sunlight is an inexhaustible resource

As you may know, people have an incredible capacity for intelligent thought.  We also have the ability to experience entropy.  Anyone who has pushed their brain beyond it’s normal limits has experienced what may be described as ‘thought soup’.  If you are particularly skilled at pushing your brain, you may even be able to induce actual pain inside your head.


One unique thing about the human brain is that it can accomplish anything that it is required to do.  If you tell a group of people that they need to figure out how to harness the energy of the hydrogen atom in a way that is environmentally safe, sustainable and cheap, then eventually it will happen.  In the mean time, population growth rates in the world are reaching those points where theoretical expansion rates are being bounded by environmental limiting variables.


Moringa Oleifera:

  • is a vigorously growing plant
  • is a cheap source of protein
  • increases milk production in lactating cattle
  • has other benefits

Based on these facts, I estimate that Moringa has the ability to reduce dairy production costs by %30-%50.

I intend to be included in the portion of the world population who continue to be blessed with the enjoyment of cheese.


Gibberellic acid

In working on seed germination, discovered Gibberellic acid, or GA3, which is a naturally occurring growth hormone for plants.  Apparently, this can increase germination of difficult seeds, overcome dormancy periods and also have some varying effects on growing plants.

It can also have some effect on frost damage, which is interesting for me since many of my favorite plants are tropical in nature, but I don’t live in a tropical climate.  It might be possible to keep some of these plants alive without the added expense of a greenhouse, which I can’t afford right now.

It’s amazing how much technology is available to hobbyists right now.

A table of recipes, located at California Rare Fruit Growers shows the proper concentrations of Gibberellic Acid for various purposes:


© Copyright 1987,1997, California Rare Fruit Growers, Inc.


Here are some links: