078 Mark Lakeman on City Repair

March 14, 2016

...the community architecture and planning firm Communitecture. He is also an urban place-maker, permaculture designer and community design facilitator. And if you’re on the West Coast of the US, you have a chance to participate in a series of workshops this month. For more information visit marklakeman.net. To find out about events in Los Angeles visit change-making.com. If you want to leave a question for the Root Simple Podcast please call (213) 5...

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Cool Tools: A Catalog of Possibilities

Mr. Homegrown

January 29, 2015

Reviews

7 Comments

...category: fun to read about but I’ll probably never do. I’d include igloo making, boat living and camouflage here. But you never know . . . And, thanks to Cool Tools editors Elon Shoenholz and Mark Frauenfelder, you’ll find a few Root Simple reviews tucked into Cool Tool’s 463 pages. And, yes, one of the first items mentioned in Cool Tools is a book on decuttering, perhaps as a caution to use Cool Tools as a guide to what is useful, not an invita...

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Josey Baker’s Awesome Adventure Bread (gluten free!)

Mrs. Homegrown

May 19, 2014

Bread, Food

13 Comments

...’s foolproof. If you have bread baking anxieties, just leave those behind. Making this “bread” is easier than making cookies. In texture, Adventure Bread could belong to that camp of dense Nordic/Germanic breads, like Vollkornbrot, but its nutty nature sets it apart. The only thing I don’t love about it is the pumpkin seeds–I don’t like their slippery texture so much in this context. Next time I may switch those out. I’m going camping this weekend...

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Hoshigaki Season

Mr. Homegrown

November 26, 2013

Food, Food Preservation

9 Comments

...ime to make hoshigaki, a Japanese delicacy made by hanging peeled persimmons up in a window to dry. Hoshigaki are chewy and subtly sweet. The texture of hoshigaki is different than what you would get if you just put persimmons in a dehydrator. And if all goes right the sugar comes to the surface making it look like the fruit has been dipped in powdered sugar. If you can find them in a Japanese market they are extremely expensive. And the ones I sa...

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Shakerato (Why don’t you come to your senses?)

Mr. Homegrown

July 6, 2015

Food

10 Comments

...caffé shakerato. A shakerato is an iced coffee mixed in a cocktail shaker. Making one is much easier than hauling yourself down to that dreaded temple of middlebrowedness whose green siren logo will lead us all to financial ruin and sugar-induced comas. No, you don’t need another Frappuccino. Making a shakerato is simple. Brew some strong coffee (espresso is best, but I don’t have an espresso maker). Let the coffee cool down (this is important–add...

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