Induced Demand

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Image: Wikipedia.

I was on the phone the other day having a conversation about greywater with a person enrolled in an entrepreneurial program. She asked me an excellent question: did having a greywater system cause me to use more water?

She was alluding to a concept known as induced demand. In other words, when you have more of something you use more. Buy a hybrid car and you end up driving more miles since you don’t pay as much for gas. Build a four lane highway instead of a two lane one and so many more people end up driving that you end up with worse gridlock.

I’d never thought of induced demand when it comes to greywater, but it’s a good point. Did I plant more fruit trees because I had a greywater system? Has this caused more water consumption in our current drought? Honestly, I think the answer is yes.

You could probably find induced demand between the lines of David Homgren’s permaculture principles. But perhaps we should insert a thirteenth principle: acknowledge induced demand and work to prevent it. Simply being aware of the phenomenon is a good first step in avoiding its pitfalls.

My original greywater system consisted of a tank and a hose to drag around to a bunch of trees. I’ve since simplified the system. It’s now just a pipe leading from the laundry machine to one tree that needs just about as much water as we do in laundry each week. My second system is more of a 1:1 match between the waste water and the demands of the landscape.

Have you encountered induced demand on your homesteading path? If so where and how?

006 The Secrets of Kimchi With Hae Jung Cho

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Our guest on the sixth episode of the Root Simple podcast is professional cook and Los Angeles County Master Food Preserver Hae Jung Cho. During the show Hae Jung walks you through the ingredients you’ll need for a basic kimchi as well as how to make it. You’ll find the recipes below.

Hae Jung showing off her special kimchi gloves.

Hae Jung showing off her special kimchi gloves.

Here are the two recipes she walks through on the podcast:

Poggi Kimchi (Whole Napa Cabbage Kimchi)

Diced Radish Kimchi (Kkakdugi)

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During the podcast, Hae Jung mentions a book that contains just about all you’d ever want to know about how to make the many different varieties of kimchi: Good Morning Kimchi

Kimchi Classes
Hae Jung will also be teaching two classes in Los Angeles in August. The first will be on Saturday, August 2, from 10 am to approximately 1 pm. Here’s the info:

Details of Kimchi Class:
The 3-hour class will be a hands-on experience where you will make two kinds of fermented kimchi – napa cabbage (poggi kimchi) and radish (kkakdugi) – and one quick pickle.  We will then share a light meal of rice, kimchi, soup and other side dishes.  You will leave the class with three containers of kimchi and pickles that you have made, printed recipes and the know-how to replicate the kimchi at home.  Class size is limited to eight people. Cost:  $75.

Koreatown Market Tour
In addition, Hae Jung is organizing a guided tour of supermarkets and specialty food shops in Koreatown on the following Saturday, August 9.  This tour is geared toward people who want to shop for and eat Korean food at home, especially helpful for those who want to shop for kimchi ingredients. Cost: $25.

To sign up for the classes email Hae Jung at: [email protected].

If you want to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. The theme music is by Dr. Frankenstein. Additional music by Rho. A downloadable version of this podcast is here. You can subscribe to our podcast in the iTunes store. Note that it takes a few hours for the new episode to show up in iTunes.

Our Grape Arbor

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Several years ago I demolished a crumbling addition to the house (a room you had to go through the back bedroom to get to) and replaced it with an arbor. Our neighbor generously gave us the columns that used to be on her front porch and I added a plinth to make them taller. In the background are two apple trees that provide some privacy.

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It’s taken a couple of years for the grapes to cover the structure. One reason is that we lost two vines to Pierce’s disease. Now we have two resistant varieties: Vitus Californica “Rogers Red” and Vitis vinifera x V. lambrusca “Pearl River” from LA’s most quirky nursery, Papaya Tree. The Pearl River grapes are tasty and show no signs of Pierce’s.

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The adobe oven was the last addition. Pizza parties are a frequent occurrence underneath the arbor.

Do you have an arbor? What have you planted on it and how do you use the space underneath?

Hipster Compost

An updated, urban version of the soil food web.

An updated, urban version of the soil food web.

In the nearly sixteen years we’ve lived here we’ve seen our local stretch of Sunset Boulevard go from boarded up storefronts and auto body shops to restaurants, bars and cafes. Along with those new businesses and artisinal facial hair, comes a great new set of compost sources.

Some of my enterprising neighbors, one in particular, have been creating what could be called hipster compost or, at least, compost made from hipster sources. Interestingly these materials are often very high in nitrogen:

  • brew waste from a local brewery
  • coffee grounds
  • fruit pulp from a juice bar
  • coconut shells

My handy neighbor Ray has been shredding the coconut shells in his chipper to make a homebrew coir. Ray is also very consistent in picking up materials, something business owners appreciate.

Other than obvious sources such as yard waste and grass clippings, have you found a useful urban compost source? What did I leave out?

Saturday Linkages: Well Tended Fires, Gardening Myths and a Spartan House

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Image: Low Tech Magazine.

Well tended fires outperform modern cooking stoves: http://www.lowtechmagazine.com/2014/06/thermal-efficiency-cooking-stoves.html …

Grace and Gratitude, an urban homestead in Norfolk http://fw.to/kSevPBG 

‘Hobbit house’ set to be knocked down http://bit.ly/1qttpPH 

10 Gardening Myths Busted! http://www.thisoldhouse.com/toh/photos/0,,20815937,00.html …

One for the honey: Beekeeping frame storage – IKEA Hackers http://po.st/IdBwgN

A very low tech hearing aid: http://tinyurl.com/knbhgxr

Spartan House http://smallhouseswoon.com/spartan-house/ 

Something for @gilcedillo: What’s Up With That: Building Bigger Roads Actually Makes Traffic Worse | Autopia | WIRED http://www.wired.com/2014/06/wuwt-traffic-induced-demand/ …

The Hippie Guide to Conservative Economics http://wp.me/p4fosC-gY

For these links and more, follow Root Simple on Twitter:

Is Purslane the New Kale?

Purslane in a Greek salad. Image: Wikipedia.

Purslane in a Greek salad. Image: Wikipedia.

Salty, crunchy, nutritious and edible raw or cooked, purslane (Portulaca oleracea) could soon be ready for its fifteen minutes of vegetable fame. We planted some this year in our summer vegetable garden and I’ve used it in a lot of salads this week.

Purslane is a common weed in North America. We’d love to be able to forage it in the neighborhood but, for some reason, it only tends to appear in unappetizing locations: usually the gutter (I think it needs a bit more water than what falls naturally from the sky here). You can eat the whole plant: stems and leaves. It has a salty and slightly lemony flavor reminiscent of New Zealand spinach.

There’s always a huge bin of it at Super King, our local Armenian supermarket. In Armenia it’s gathered in the wild and used either raw in salads or lightly sauteed.

There’s even a World Cup tie-in. The color of the plant in South America is associated with green/white soccer uniforms.

Have you grown purslane? Foraged purslane? How do you like to eat it?

Tippy Tap, Beta Version

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A tippy tap is a water-saving handwashing device developed for use in areas where there is no running water, usually fabricated out of simple found materials. Erik and I both love appropriate tech, and this is a really good example of the form. The tippy tap literally saves lives by allowing people to wash up after visiting the bathroom.

Erik included a tippy-tap, a rather fancy version of one, it turns out, in one of our link roundups.  I’d never heard of such a thing, and, intrigued, promptly fell down a deep YouHole watching tippy-tap videos.

The basic idea is that a jug of water is suspended from a pole or branch by the handle–so it can tip. A string is then tied to the top of the jug to act like a lever to create the tip. A small hole punched in the front side of the jug allows a thin, controlled stream of water to flow when the jug is tipped. To keep cross-contamination from occurring, you don’t actually touch the jug or the string to use it. Instead, the string which tips the jug is tied to a stick on the ground, which acts as a foot pedal, so the jug is tilted by foot action alone.

I thought it would be cool to have a tippy tap hanging in the garden for hand washing — better than spraying water all over with the hose, especially in these times of drought. It would also be a good handwashing station for camping.  So I made a beta version to test the idea. Long story short, it works well. I made a few mistakes and want to work out some kinks. Also, for use in the garden, I want to design a more attractive tippy tap, perhaps using a gourd or ceramics.

For the how-to, and some links to other tippy tap instructions, read on.

Continue reading…

005 Amy and Vince of Tenth Acre Farm

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Image: tenthacrefarm.com

In the fifth episode of the Root Simple Podcast we talk to Amy and Vince Stross of Tenth Acre Farm in Cincinnati, Ohio.

We begin with the story of why Amy quit her job and how she began to radically transform their yard. Some of the first work they did involved constructing berms and swales in the front yard, the only part of their property that gets enough sun to grow edibles. Amy and Vince describe the trial and error process they went through to perfect this water harvesting system.

We also discuss the beautiful result you see above–a front yard that combines edibles as well as flowers that both please the neighbors and provide habitat for beneficial insects. The magic extends out into the parkway which is planted with a cherry tree guild.

Amy and Vince go on to discuss how belonging to a CSA inspired them to cook from scratch and learn how to preserve food. This knowledge came in handy once their garden got really productive. Amy shares why buying a pressure canner is a good investment.

We talked to Vince about his post on making a non-electric mason jar vacuum sealer with an automotive brake bleeder. This is a cool and low cost alternative to the electric Food Saver vacuum sealer.

And Amy discussed her provocative post on why they don’t keep chickens.

According to Amy, homesteading is “more of a marathon than a sprint.” They are in it for the long hall.

We conclude by having Vince and Amy answer a Listener question about living a sustainable life in a cold climate (something we know nothing about!). Amy mentions growing fruit trees and freezing fruit in one pound packages. Canning projects then take place in the winter when heating up the kitchen also heats the house. Vince talks about growing greens year round and references the books of Elliot Coleman.

You can visit their blog at tenthacrefarm.com. Amy also does a newsletter (see the sidebar on their website). When you sign up for you’ll get a free ebook describing a little more about all the amazing things they are up to. We could have chatted for hours.

If you want to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. The theme music is by Dr. Frankenstein. Additional music by Rho. A downloadable version of this podcast is here. You can subscribe to our podcast in the iTunes store. Note that it takes a few hours for the new episode to show up in iTunes.

An Easy and Healthy 100% Whole Rye Bread Recipe

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I’m a huge fan of making your own rye bread. Why? The rye bread you get at the market ain’t rye bread. It might have a bit of rye in it but it’s also got a lot of other stuff: often white flour, caramel coloring, dough conditioners and preservatives.

This recipe that I often teach as a class, has a lot going for it:

  • It’s 100% whole rye. Whole grains, as most of you know, are much better for you than white flour. Nothing has been removed and no strange vitamins added.
  • The use of a natural starter (sometimes called a sourdough starter or levain) predigests substances in the flour that may not be good for us. You can thank lactic acid producing bacteria that work symbiotically with natural yeast for this. Don’t have a starter? Here’s how to make one.
  • That lactic acid also produces a flavorful tang as well as bread that lasts a long time on the counter (acid is a preservative).

This recipe is also super easy. There’s no tedious shaping or worrying about a loaf deflating in the oven. Breads made with 100% rye don’t hold their shape–rye is low in gluten (though, it’s important to note, not gluten free) and that gluten doesn’t behave like the gluten in wheat–you bake it in a loaf pan which makes it easy as cake, so to speak.

100% Whole Rye Bread
Based on a recipe by Emmanuel Hadjiandreou from How to Make Bread
Ingredients Day One
Before going to bed mix:
150 grams/1 1/4 cups dark rye/pumpernickel flour
150 grams/scant 1/2 cup rye sourdough starter
200 grams/3/4 cup plus 1 tablespoon cold water
Let sit overnight at room temperature.
Ingredients Day Two
In the morning when you wake up mix in the dough from the previous night with:
200 grams/1 1/3 cups dark rye/pumpernickel flour
1 teaspoon salt
150 grams/2/3 cup hot water
1 teaspoon caraway seeds (optional)
Directions
1. In a large bowl mix the 200 grams cold water with the sourdough starter. Add 150 grams of flour. Allow this mixture to ferment overnight.
2. In the morning add the rest of the ingredients.
3. Spoon into a well oiled and floured standard loaf pan. Smooth the top of the dough with a wet spatula. Flour the top of the loaf and cover with a kitchen towel.
4. Allow to ferment for 2 to 3 more hours. The dough will rise a little but not much.
5. Pre-heat your oven to 425º F.
6. Cover your loaf pan with aluminum foil. Put the bread in the oven.
7. After 15 minutes remove the aluminum foil
7. Bake your loaf, uncovered, for at least another 30 minutes, until brown or until the internal temperature is 210º F. Your oven may vary greatly. The best way to check is by internal temperature. Second best is the color of the loaf.
8. Remove bread from the loaf pan and let cool on a wire rack.
9. Let this loaf sit before you break into it! It will taste better the next day if you’re the patient type. At the very least don’t’ slice into it for a few hours.

A note on scheduling

Since there’s no kneading, this loaf goes together quickly. Instead of starting the loaf in the evening, you could start it in the morning and finish it in the evening after work. The fermentation times are flexible since you don’t have to worry about the dough keeping it’s shape. If at anytime something prevents you from completing a step just put your dough in the refrigerator (which is kind of like hitting the pause button).
Troubleshooting
The longer the bread sits the more sour it will get (note that it could get too sour if you really extend the fermentation). Too short a fermentation will lead to an overly dense loaf. That said, you’ve got considerable flexibility. A few hours in either direction won’t make much of a difference. This is one loaf I’ve never managed to screw up.
If you try this loaf please let me know how it works out. Also let me know if you try any variations such as adding nuts and sprouted grains.