Moonlight Medicine Foraging Expedition!


Our friend Nancy Klehm is in town, and next Wednesday she’s leading a wild medicine foraging expedition in Echo Park. If you live in LA, you shouldn’t miss this!

Re-posted from the Machine Project website. Go here to register:

http://machineproject.com/events/2009/12/02/echo-park-medicinal-forage-with-nance-klehm/

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Echo Park Medicinal Forage with Nance Klehm

Wednesday, Dec 9th, 2009
7-8:30pm

Cost: $15/person

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An after dark exploration of the sidewalk cracks around Machine Project for local medicinal plants, led by Nance Klehm. Get ready for the long winter dry, cold haul with simple knowledge on how to identify common wild plants that can be used in herbal remedies.

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Nance Klehm is a radical ecologist, designer, urban forager, grower and teacher. Her solo and collaborative work focuses on creating participatory social ecologies in response to a direct experience of a place. She grows and forages much of her own food in a densely urban area. She actively composts food, landscape and human waste. She only uses a flush toilet when no other option is available. She designed and currently manages a large scale, closed-loop vermicompost project at a downtown homeless shelter where cafeteria food waste becomes 4 tons of worm castings a year which in turn is used as the soil that grows food to return to the cafeteria.

More information on Nance can be found at her website, here: http://www.spontaneousvegetation.net/

Land Girls

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Mrs. Homegrown here:

During WWI, Great Britain instituted The Women’s Land Army, a civilian corps created to replace male agricultural workers called into military service. These women were generally known as “Land Girls.” Yep, the rural version of Rosie the Riveter.

By WWII, both Australia and the U.S. had their own Women’s Land Armies, too.

It seems in some cases the women took on full-time waged agricultural work, and in other cases they formed temporary voluntary emergency relief teams, helping short-handed farmers at harvest time and the like.

The images, both photos and graphics from the period are fantastic:

U.K. women in working the plow, and workin’ some fine style, too.

Women volunteering in an Oregon hops field. They look so happy (and stripey)! Were they paid in beer?

We’d never heard about the WLA prior to today–which is astonishing and a little sad–and stranger still, of all sources, we have the louche Chap magazine to thank for this increase in knowledge. They ran a Land Girl fashion spread titled “Britches & Hoes,” saying,

“The recession has led to endless talk of austerity measures, making-do-and-mending and growing your own vegetables on an allotment. But the big question is, of course, what to wear while mulching the compost on your carrots.”

It’s good point. The Land Girls prove there’s no need to look like a slob out in the garden, trailing your already disreputable bathrobe through the mire–as Mrs. Homegrown is wont to do.

Instead, as The Chap (and historical record) suggests, we could adopt sassy belted sweaters, crisp trousers and sexy Wellingtons. The fellows at The Chap also make some savvy suggestions for planting, captioning this photo, “Come along Tiffany, these tobacco plants, juniper berries and truffles won’t plant themselves!”

Basil all winter long


Mrs. Homegrown here:

Basil is a summer plant. When the nights get cold, basil turns unhappy. It yellows and loses flavor. Here in LA that doesn’t happen until quite late in the year. Erik just pulled out our summer basil a couple of days ago to make room for winter plants. I’m replacing it–in a culinary sense–with Italian parsley, which loves cool weather, but hates the heat. It seems our gardening year swings between the basil and parsley poles.

I made the last of our basil into basil cubes, which is my favorite way of preserving it. Just wash and coarsely chop your basil leaves and shove them into an ice cube tray, so that there’s a spoonful of basil in every cube. Cover with water and freeze. Pop them out of the trays and transfer them to a ziplock freezer bag. Throughout the winter, whenever you want a little fresh basil flavor, all you have to do is grab a few cubes. Toss the cubes straight into sauces, or let them melt to retrieve the leaves alone to use for toppings, salad &etc.