Saturday Linkages: Keeping It Cool

Watering the roof. One of the low-tech home cooling tips on the Build It Solar Blog.

Tiny Home in Italy made out of pallets

Build-It-Solar Blog: Cooling Without Power 

Build-It-Solar Blog: DIY Solar Water Heating for 7 Unit Apartment 

Measure for Measure – Beth Schaleben’s Yardstick Table

1931′s Remote-Controlled Farm of the Future 

A sailboat made out of five gallon buckets: 

Americans Are as Likely to Be Killed by Their Own Furniture as by Terrorism – The Atlantic

Bank’s idea for tackling the financial crisis: six bicycles
Follow the Root Simple twitter feed for more linkages.

Lego-Robot Chickens

In response to our Monday post on clicker training chickens, Root Simple pal and fellow Master Food Preserver Diane Trunk posted a video on our Facebook page. Diane explains,

Here’s a link to a silly video of our trained chickens. My son trained them to come running in response to a beep. The beep signaled that a lego-robot box (you’ll see) was going to open, and the hens would get their favorite treat: string cheese. Alas, these hens are no longer with us. Our new ladies don’t care about string cheese, or even Lego robots.

Pascal Baudar: Rock Star Forager

Photo by Mia Wasilevich

Los Angeles is home to a new rock star of foraging, Pascal Baudar. Originally from Belgium, I met Pascal through the Master Food Preserver program. Pascal teaches some amazing foraging classes in the Los Angeles area that you can sign up for via his meetup group: Los Angegles Wild Edibles and Self Reliance. He also has a website, Urban Outdoor Skills.

What makes Pascal different from may other foragers is that he has collaborated with his partner Mia Wasilevich, to figure out innovative culinary uses for the “weeds” we find in our local landscape. His Facebook page is full of stunning photographs such as the one above:

Quick wild edibles snack for lunch. Steamed Cattail heads with butter and habanero infused salt (homemade). Sauteed yucca flower buds and lambsquarters with aged balsamic vinegar. California Black walnut hot sauce (very similar to A1 but with a kick and more sweet). Some wild radish and mustard flowers as well as home made infused California bay salt.

A few weeks ago I had the privilege of eating a foraged green salad, soup and “deconstructed potato salad” that he and Mia cooked up. It was, no exaggeration here, one of the most amazing meals of my life. That green salad that Mia prepared and Pascal foraged looked like this:

Photo by Mia Wasilevich

It consisted of:

Yucca flowers and bud in a nighshade berries redux sauce, sow thistle, curly dock, amaranth, wild radish sprouts, wild radish pods, cattail, radish flowers, mustard flowers, purslane in a lemon (secret dressing) and on the right, pickled yucca shoot, radish and walnuts with goat cheese.

All of the items in both dishes are easily obtainable here and many other places in North America. Proof that you don’t have to spend a lot of money to eat gourmet.