How’s the Sugar Free Experiment Going for Erik?

...mine just recently (finally!) published a paper from a huge, ambitious study in mice, where they gave each mouse one of 25 diets containing different levels of protein, carbohydrate, and fat, and tracked feeding and lifespan. It seems to me like Americans really like to cling to stories that single out specific ingredients (see: gluten, sugar). But most foods contain a mixture of things. Evidence from the mouse study and studies in other animals...

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

...mes, when I really want to try something. One thing I really wanted out of this book was a loaf of what Baker calls “Adventure Bread” which by the photo looked to be trail mix in loaf form. Baker says he developed it in response to the many requests he received for gluten-free bread. Wisely, he decided that instead of trying to replicate real bread without gluten, he’d make something entirely different. It works. It’s made...

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Shoemaking Advice?

...oft-soled shoes as first project perhaps moccasins, perhaps something more structured. I have two books right now. One is Shoes for Free People, by David & Inger Runk, published in 1976 in Santa Cruz. As you might expect, it is highly groovy. And as you also might expect, the text is hand lettered and the illustrations are crude line drawings. (Children, this was the way of things in the 70′s.  In defiance of Gutenberg’s advances,...

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Saturday Linkages: An Egg Shaped Houseboat, Bamboo Joints and the Origins of Umami

...l … Food The Origins of Heritage Foods Revivals 1980-1985 http://garynabhan.com/i/archives/2137  Fermenting Mentor: Uri Laio of Brassica and Brine http://wp.me/p1xg32-qw  “Umami” Was Coined by the Inventor of MSG to describe Its Taste http://paleofuture.gizmodo.com/umami-was-coined-by-the-inventor-of-msg-to-describe-i-693953580 … Why lettuce is making us sick: http://modernfarmer.com/2013/07/why-lettuce-keeps-making-us-sick/ … Devolution In Ore...

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Vegetable Gardening for the Lazy

One of the problems with growing vegetables is all the labor involved–starting seeds, composting, watering and watching out for bugs. It’s worth it, of course, for the tasty rewards, but many busy folks are simply too exhausted after work or corralling the bambinos to pick up a shovel and garden. For those who’d rather sit on the porch with a martini than laboring in the field, and we often include ourselves in that category, p...

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Mallow (Malva parviflora) an Edible Friend

In late February, towards the end of our winter rains, it’s high weed season here in Los Angeles–folks in other parts of the country will have to wait a few more months. We await this season with anticipation, since it’s the best time of year to forage for wild edible weeds. We’ll highlight a few of these edible weeds in the next few months beginning today with Mallow (Malva parviflora also known as cheeseweed because the...

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Our Rocket Stove

  Editor’s note: we have a new design for a portable rocket stove here. Low-tech is the new high-tech, and the best example of the low-tech revolution is the miraculous rocket stove–a stove that makes it possible to cook with small twigs–no logs needed! Best of all rocket stoves are easy to build. We liked the idea so much that we decided to build a permanent one just off our back deck for entertaining and as a backup to o...

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A Bustle In Your Hedgerow: California Natives for your Vegetable Garden

...or randomly throughout) may increase the dispersal of small-bodied insect natural enemies through the fields. Scott Kleinrock, who is in charge of the new Ranch project at the Huntington, tipped me off to this research and is making use of a lot of California natives to create the urban residential equivalent of a hedgerow. In short, a hedgerow in our yards and urban spaces means making sure to include lots of natives and flowering plants that ca...

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December Homegrown Evolution Events

Bread Making If you’re in the Southern California area, come on down to Good Magazine’s splashy digs for a bread making demo we’ll be doing on Monday December 15th at 12:30 p.m. We’ll be showing how to bake our favorite wild yeast bread (in our book and on our website here). Come at 11:30 a.m. and catch our organic gardening pals at Silver Lake Farms do a talk on winter vegetable crops. Stick around for puppets! Good Mag...

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KRAUT FEST!!!!

...’s 2009 Kimchi Competition, Oghee “Granny” Choe (www.GrannyChoe.com) Come learn how to make your own sauerkraut, kimchi, and choucroute garni, the signature dish of Alsace (described to us as a ridiculous meat fiesta). 11am – Making Sauerkraut – click HERE for a list of ingredients to bring! 12pm – Making Kimchi – click HERE for a list of ingredients to bring! 1pm – Choucroute Garni presentation & sampling Participants will need to bring th...

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