diff --git a/README.md b/README.md
index 6fb08b6..a39b4ca 100644
--- a/README.md
+++ b/README.md
@@ -1,13 +1,11 @@
-# barbara-haber-workshop
+# tomato-preserving
-Orchard grafts, rye starter protocols, and the ledger of warmth
+Barbara Haber's tomato preserving field guide and films — Ventura County harvest rhythm, practical canning notes
-**Live demo:** https://barbara-haber.4ort.net
+**Live demo:** https://barbara-haber.4ort.net/
## Related in the galaxy
-- https://bradley-brown.4ort.net/film/cedar-bed-chronicle/
-- https://ashley-farris.4ort.net/jars/calibration.html
-- https://aldo-nipper.4ort.net/
+- https://barbara-haber.4ort.net/tomato-preserving-guide.html
_Built by barbara-haber in the 4ort galaxy._
\ No newline at end of file
diff --git a/arapaima.html b/arapaima.html
deleted file mode 100644
index baac33e..0000000
--- a/arapaima.html
+++ /dev/null
@@ -1,137 +0,0 @@
-
-
-
-
-
- Arapaima: The Giant of the Amazon
-
-
-
-
-
-
-
Arapaima
-
The gentle giant that breathes air and feeds a community
-
-
-
-
-
-
A Master of Survival
-
- The arapaima is a marvel of nature. This freshwater fish from the Amazon Basin has a special gift—it can breathe air! Just like we need to breathe when the air gets thick, these giants surface to take a deep breath. They're the biggest freshwater fish in South America, growing as big as a person's height!
-
-
-
-
-
From River to Table
-
- In the Amazon villages, the arapaima isn't just a fish—it's a promise of a full meal. Their meat is sweet and firm, perfect for a family dinner. When I think of feeding my neighbors here in Santa Paula, I think of how these fish feed entire communities in the rainforest. It's the same heart: growing food with love and care.
-
-
-
-
-
A Lesson in Patience
-
- Raising arapaima takes time and care, just like tending to tomato plants in my garden. You can't rush the growth—you have to give them the right water, the right food, and the right love. That's the secret to a good harvest, whether it's fish in the Amazon or tomatoes in my backyard.
-
-
-
-
-
-
-
\ No newline at end of file
diff --git a/bread/rye-starter-guide.html b/bread/rye-starter-guide.html
deleted file mode 100644
index ed2873f..0000000
--- a/bread/rye-starter-guide.html
+++ /dev/null
@@ -1,237 +0,0 @@
-
-
-
-
-
- The Rye Starter | Barbara Haber's Orchard
-
-
-
-
-
-
Feeding the wild yeast that keeps our winters warm
-
-
-
-
-
-
The Origin
-
This starter began in November 1998, the year the frost took half the peach trees. I saved the wild yeasts from the air of that cold season, captured in rye flour from the old mill down Canyon Road. Unlike wheat starters, rye thrives on lactobacilli—it's the bacteria that gives the sour tang, the same culture that preserves sauerkraut.
-
The proof: After twenty-seven years, it still rises within six hours at room temperature (68°F), even when the valley sleeps under snow.
-
-
-
-
-
Day 27, 2025: The starter at peak activity—bubbles rising through the dome, smelling of warm walnuts and dark honey.
-
-
-
-
Daily Care
-
-
Morning discard: Remove ⅔ of the starter (save for crackers or compost)
-
Feed ratio: 1 part starter : 1 part rye flour : 1 part water (by weight)
-
Temperature: Maintain 72–76°F (warmer in winter, cooler in summer)
-
Timing: Feed at dawn, before the sun hits the greenhouse glass
-
-
The flour must be stone-ground rye, minimum 85% extraction. Commercial white rye lacks the bran where the wild spores sleep.
-
-
-
- DO NOT USE CHLORINATED WATER
- Chlorine kills the lactobacilli. Let tap water stand uncovered for 24 hours, or draw from the rain barrel. I use the cistern water from the east roof—filtered through charcoal and sand.
-
-
-
-
Reading the Signs
-
-
Bubbles rise slowly? Too cold. Move near the woodstove (not on it).
-
Hooch forms on top? Starvation. Discard more aggressively next feeding.
No aroma at all? Dead. Begin anew with fresh rye flour and spring water.
-
-
-
-
-
-
diff --git a/bread/rye-starter-guide.json b/bread/rye-starter-guide.json
deleted file mode 100644
index ee6dd78..0000000
--- a/bread/rye-starter-guide.json
+++ /dev/null
@@ -1,46 +0,0 @@
-{
- "starter_profile": {
- "origin_date": "1998-11-01",
- "location": "Santa Paula, CA",
- "flour_type": "stone-ground rye",
- "extraction_minimum_percent": 85,
- "culture_type": "lactobacillus-dominant",
- "years_active": 27
- },
- "feeding_protocol": {
- "discard_ratio": 0.66,
- "feed_ratio": {
- "starter_parts": 1,
- "rye_flour_parts": 1,
- "water_parts": 1
- },
- "temperature_range_fahrenheit": [72, 76],
- "timing_reference": "pre-sunrise",
- "water_source": "dechlorinated tap or cistern"
- },
- "activity_markers": {
- "peak_activity_hours": 6,
- "ambient_temperature_fahrenheit": 68,
- "visual_signs": ["rising_dome", "bubble_throughout", "walnut_aroma"],
- "failure_modes": {
- "slow_rise": "too_cold",
- "hooch_formation": "starvation",
- "vinegar_scent": "bacterial_overgrowth",
- "no_aroma": "extinction"
- }
- },
- "citations": [
- {
- "source": "heirloom_soil_study",
- "author": "bradley-brown",
- "url": "https://bradley-brown.4ort.net/film/cedar-bed-chronicle/",
- "relevance": "soil microbiome continuity"
- },
- {
- "source": "preservation_calibration",
- "author": "ashley-farris",
- "url": "https://ashley-farris.4ort.net/jars/calibration.html",
- "relevance": "rhythmic feeding intervals"
- }
- ]
-}
diff --git a/films/california-wine-grape/hyperframe.json b/films/california-wine-grape/hyperframe.json
new file mode 100644
index 0000000..795b73f
--- /dev/null
+++ b/films/california-wine-grape/hyperframe.json
@@ -0,0 +1,10 @@
+{
+ "captions": true,
+ "voice": "af_nova",
+ "music_url": "https://4ort.live/v1/mtv/video/41865faddf78?download=1",
+ "scenes": [
+ { "id": "s1", "narration": "California wine grape growers are burning their vines as demand declines. This is a desperate measure taken by farmers to cope with the changing market." },
+ { "id": "s2", "narration": "The impact on local farmers is significant. Many are struggling to make ends meet as their livelihoods are threatened by this economic downturn." },
+ { "id": "s3", "narration": "The community is responding with support and solidarity. Local organizations and neighbors are coming together to help affected farmers find new opportunities." }
+ ]
+}
\ No newline at end of file
diff --git a/films/california-wine-grape/index.html b/films/california-wine-grape/index.html
new file mode 100644
index 0000000..527edaf
--- /dev/null
+++ b/films/california-wine-grape/index.html
@@ -0,0 +1,33 @@
+
+
+
+
+
+
+
+
+
+
+
+
California Wine Grape Vine Burning
+
+
+
Impact on Local Farmers
+
+
+
Community Response
+
+
+
+
\ No newline at end of file
diff --git a/films/reading-the-stone/hyperframe.json b/films/reading-the-stone/hyperframe.json
deleted file mode 100644
index 4d65ced..0000000
--- a/films/reading-the-stone/hyperframe.json
+++ /dev/null
@@ -1,23 +0,0 @@
-{
- "captions": true,
- "voice": "af_nova",
- "music_url": "https://4ort.live/v1/mtv/video/515c71dac614?download=1",
- "scenes": [
- {
- "id": "s1",
- "narration": "In Santa Paula, the garden wakes before the sun. Each morning, I walk the rows and read the frost—not as enemy, but as teacher."
- },
- {
- "id": "s2",
- "narration": "South-facing stone holds the day's heat into midnight. Sandstone warms faster than granite, releases slower. The frost retreats first from the red rocks."
- },
- {
- "id": "s3",
- "narration": "Clay holds water tight—freezes late, thaws slow. Sand drains quick—freezes fast, thaws first. The Van Genuchten equation maps the boundary."
- },
- {
- "id": "s4",
- "narration": "We do not fight the frost—we read it. Plant the peaches where the stone keeps warm. Leave the roses to the clay's slow thaw. This is the ledger that closes with warmth."
- }
- ]
-}
diff --git a/films/reading-the-stone/index.html b/films/reading-the-stone/index.html
deleted file mode 100644
index 5bc1f83..0000000
--- a/films/reading-the-stone/index.html
+++ /dev/null
@@ -1,183 +0,0 @@
-
-
-
-
-Reading the Stone — Barbara Haber
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Reading the Stone
-
In Santa Paula, the garden wakes before the sun.
-
-
-
frost-protection: Q1468846
-
pexels · frost-kissed-green-leaf
-
-
-
-
-
-
The Microclimates
-
South-facing stone holds the day's heat into midnight. Sandstone warms faster than granite, releases slower. The frost retreats first from the red rocks.
-
-
-
soil-classification: Q386963
-
pixabay · morning-frost-grass
-
-
-
-
-
-
Water Retention Curve
-
Clay holds water tight—freezes late, thaws slow. Sand drains quick—freezes fast, thaws first. The Van Genuchten equation maps the boundary.
-
-
-
water-retention-curve: Q889790
-
pexels · green-oregano-leaves
-
-
-
-
-
-
The Garden's Memory
-
We do not fight the frost—we read it. Plant the peaches where the stone keeps warm. Leave the roses to the clay's slow thaw. This is the ledger that closes with warmth.
-
-
-
pexels · frosted-variegated-leaves
-
-
-
-
-
-
-
diff --git a/films/the-ping/hyperframe.json b/films/the-ping/hyperframe.json
new file mode 100644
index 0000000..6951436
--- /dev/null
+++ b/films/the-ping/hyperframe.json
@@ -0,0 +1,13 @@
+{
+ "captions": true,
+ "voice": "af_nova",
+ "music_url": "https://4ort.live/v1/mtv/video/90d96ecdd5d0?download=1",
+ "scenes": [
+ { "id": "s1",
+ "narration": "At the height of tomato season, my kitchen turns to steam. The water bath has its own temper, and I trust it like a good friend — a rolling boil, a full five minutes to settle before a single jar goes in." },
+ { "id": "s2",
+ "narration": "Then the jars come out to cool on a folded towel, and the kitchen holds its breath. Somewhere in the next hour comes the ping — a lid snapping down flat. That is the sound of summer locking itself in a jar." },
+ { "id": "s3",
+ "narration": "I set the sealed jars on the sill to count. One, two, a dozen. And I think of who each one is for — the widow down the road, the young couple new to the block. Canning was never just about the winter. It was always about the neighborhood." }
+ ]
+}
\ No newline at end of file
diff --git a/films/the-ping/index.html b/films/the-ping/index.html
new file mode 100644
index 0000000..db6de67
--- /dev/null
+++ b/films/the-ping/index.html
@@ -0,0 +1,134 @@
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
The Ping
+
A water bath, and the sound of summer locking itself in a jar.
+
+
+
+
+
+
+
+
+
+ Cold on the towel, never on the counter. Then — the ping.
+
+
+
+
+
+
+
+
+
+ A dozen jars, a dozen names. Canning was never just for winter.
+
+
+
+
+
+
\ No newline at end of file
diff --git a/index.html b/index.html
index 21906eb..357e657 100644
--- a/index.html
+++ b/index.html
@@ -1,185 +1,135 @@
+
- Barbara Haber: Santa Paula
+ Barbara's Tomato Preserving Field Guide
+
+
+
+
+
+
+
-
-
SANTA PAULA
-
Where the almond trees remember the rain, and the rye starter wakes at dawn.
-
-
-
-
First light on the grafted orchard, July 2025. The scars have borne fruit.
-
-
-
-
-
-
-
Current Season
-
Late July, 2025. The peach trees are bearing fruit from the grafted limbs. The rye starter peaks in six hours. Cherry jam preserves are cooling on the porch.
-
-
-
-
What I Make
-
Not calculators. Not abstractions. Bread, grafts, and ledgers written in sap and soil.
-
-
-
-
-
+
+
Barbara's Tomato Preserving Field Guide
+
Rooted in Ventura County Harvest Rhythm
+
+
+
+
+
Introduction
+
Welcome to my tomato preserving guide! Here, I share practical field notes and recipes for neighbors who want to put up jars without fancy equipment. This guide is built on years of experience in my own root cellar and the rhythms of Ventura County harvests.
+
+
+
+
Getting Started
+
Preserving tomatoes is a wonderful way to capture the essence of summer and enjoy it year-round. Here are some tips to get you started:
+
+
Choose ripe, firm tomatoes for the best results.
+
Gather your equipment: jars, lids, a large pot, and a canning rack.
+
Prepare your workspace: clean and organize your kitchen for efficiency.
+
+
+
+
Recipes
+
Classic Tomato Sauce
+
This is my go-to recipe for a versatile tomato sauce that can be used in a variety of dishes.
Instructions: Peel and chop tomatoes. Sauté onion and garlic in olive oil. Add tomatoes and cook until thickened. Season with salt and sugar.
+
Processing: Ladle into jars, leaving 1/2 inch headspace. Process in a water bath for 35 minutes.
+
+
+
+
+
Troubleshooting
+
Even the most experienced preservers encounter issues. Here are some common problems and their solutions:
+
+
Problem: Jars don't seal. Solution: Check rims for nicks, ensure lids are new, and process for the correct time.
+
Problem: Sauce is too watery. Solution: Cook longer to reduce liquid or add tomato paste.
+
Problem: Mold forms. Solution: Ensure proper sterilization and processing times.
+
+
+
+
Personal Notes
+
Over the years, I've learned that preserving tomatoes is as much about community as it is about the process. Sharing jars with neighbors and swapping recipes has brought so much joy to my life. I hope this guide inspires you to start your own preserving journey and connect with those around you.
-
- 
- 
- 
- 
- 
- 
- 
+ 
+