Podcasts for the Urban Homesteader

Let’s face it, mainstream radio programming, both talk and music, stinks. Podscasting democratizes the medium. Anyone with a microphone and laptop can make and distribute a podcast and, while quality varies, there’s a huge amount of excellent, highly specialized programming available. So should be on the iPods of urban homesteaders? I’ve got a few suggestions:

Survival Podcast
We just appeared on this podcast, which is hosted by Jack Spirko. Jack is extremely knowledgeable when it comes to gardening, permaculture and a host of other topics. His listeners, many of whom now read this blog, also know a lot about the subjects he covers. And, refreshingly, there’s no conspiracy theories on the Survival Podcast, no need to get out the tin foil hat. I highly recommend this podcast even to those who would not think of themselves as survivalists.

SALT: Seminars About Long Term Thinking
This is a series of seminars put on by the Long Now Foundation, headed by Whole Earth Catalog founder Stuart Brand. As, I believe, urban homesteading is a kind of long term thinking, the topics of these talks should be of interest to readers of this blog. Make sure to listen to the episodes that feature Nassim Taleb, Wade Davis and Philip K. Howard.

KCRW Good Food
Hosted by chef Evan Kleiman, Good Food explores the diverse food cultures of Los Angeles as well as tackling national issues related to the food system. Kleiman explores these topics with a sense of humor.

A Way To Garden with Margaret Roach
I learned about this podcast from the folks at Garden Rant who pointed out that there are very few gardening related podcasts. Perhaps most good gardeners are allergic to spending time in front of a computer? I enjoy this show, though those of you in places that have “winter” will get more out of it.

The C-Realm Podcast
OK, I’m a bit on the woo-woo side of things, to be honest. The C-Realm podcast is a very professional and thought-provoking show hosted by “KMO” that delves into everything from permaculture to zombies. It’s kind of a thinking person’s Coast to Coast AM.

The Kunstlercast
Author James Howard Kunstler’s weekly rant about the mess we’re in. It would be a real drag if Kunstler weren’t so damn funny. While most would call Kunstler a “doomer” I’d point out that he offers plenty of solutions–pedestrian oriented design, rebuilding our rail network, etc.

Boot Liquor
A greater danger to the future of our great nation is, I believe, not fossil fuel depletion, but instead the watered down “country” music coming out of Nashville in the past few decades. We should worry more about Miley Cyrus than turbulence int the Middle-East, in my humble opinion. Boot Liquor is an internet radio station not a podcast, but I thought I’d include it since it’s the musical soundtrack of the Root Simple compound. Boot Liquor plays real country music, songs about boozing, driving big rig trucks and raising hell (sometimes all in one song). If you’ve got iTunes you can find Boot Liquor amongst the country music offerings.

At some point we’ll get around to creating a Root Simple podcast. In the meantime what podcasts do you listen to?

Novella Carpenter Harassed by City of Oakland

Urban farmer and author Novella Carpenter is getting harassed by city of Oakland employees. From her blog Ghost Town Farm:

Here’s the deal: After getting off the plane from Salt Lake City and making my way home to a cup of tea, I sit down at my kitchen table and I see this guy in a City of Oakland car taking photos of my garden. I go down and he said I’m out of compliance for “agricultural activities”. I’m supposed to get a Conditional Use Permit for growing chard. The annual fee: $2500.

My two cents. Get involved in local politics to change outdated planning codes. We did it in LA with the Food and Flowers Freedom Act. In the meantime let’s lend Novella our support and best wishes.

Organic Gardening Magazine Tests Seven Different Potato Growing Methods

Doug Hall, writing for Organic Gardening magazine, did a test of seven different potato growing methods: hilled rows, straw mulch, raised beds, grow bags, garbage bags, wood boxes and wire cylinders. His conclusion? Raised beds worked the best giving the highest yield. Some of the other methods worked well too, though I wonder about black materials, such as grow bags, in our hot climate.

The last time we grew potatoes we used a stack of tires. Results were mixed. I think painting the tires white to reflect heat might have worked better. For most of you reading this, the opposite would probably be true. Black materials such as tires or grow bags would help keep your ‘taters warm in cool climates.

Read Hall’s article here: “7 Ways to Plant Potatoes

And let us know how you grow your potatoes . . .

You’ve probably never met a soup like this

Vegetarian Dishes from Across the Middle EastMushroom and Fruit Soup. Yep. I don’t know if you’re going to like this recipe. I did. Erik made it, which shocked me, because he has a general prejudice against savory fruit preparations. In fact, he has a general prejudice against soup, seeing it somehow as being a substandard food form. Nonetheless, he cooked this soup. 

I smelled it first, as it was cooking, and it smelled really good. Then I saw it in the pot, and said, “What the…?” (Imagine an onion and mushroom broth with wrinkly black things floating around in it.)  Then I tasted it. My first impression was that I’d never tasted anything like it, and I needed to adjust to the newness of the flavor combination. It’s an Armenian recipe, from Vegetarian Dishes from Across the Middle East by Arto der Haroutunian, but it made me think of Russia. Which makes sense, I guess. There’s a lot of cross-pollination between Russia and Armenia. Strangeness aside, the soup was undeniably tasty, and I went back for seconds.

This soup seemed blog-worthy for a couple reasons. The first is that it is really simple, and I like that. Second, those ingredients almost seem like it could be a pantry soup. It calls for fresh mushrooms, but I’m wondering if it wasn’t made with dried mushrooms back in the day. It also calls for green onions but we used regular onions to good effect. The other primary ingredient is dried fruit. Dried mushrooms, dried fruit, stored onions: I can imagine this soup being conjured out the pantry on a cold night in the dead of winter.

We used a nice mix of fresh mushrooms. Since there are so few ingredients in this soup, mushrooms are the stars. I’m not sure if it would be as good if it were only made with, say, white salad mushrooms because they aren’t super-flavorful. Maybe it would work, though. Anything is worth a try.

If you make it, let us know what you think. Recipe after jump:

The recipe is from a book we’ve mentioned before, Vegetarian Dishes from the Middle East.

Mirkov Soongabour
Mushroom and Fruit Soup

4 cups water
2 oz. mushrooms, washed and sliced
2 tablespoons of butter
1 oz. sliced green onions (Erik used 1/2 of a regular onion, sliced)
1 teaspoon flour
1 1/2 oz. raisins
1 1/2 oz. prunes, halved and stoned
1 teaspoons salt
1/2 teaspoon of black pepper

Put water in a large saucepan, bring to a boil. Add the mushrooms and simmer for 5 minutes.

While that’s going on, melt the butter in a small saucepan, add the onion and cook until golden brown. Stir in the flour to coat the onions, then add a few spoonfuls of the hot mushroom water to the onion mixture and stir until combined.

Add the onion mixture to the mushroom pot. Add the raisins and prunes, and simmer it all together for 30 minutes.

Season to taste with salt and pepper at the end.

Note: This isn’t a hearty soup, so it’s best for  a light lunch or as a starter to a big meal.