Urban Homesteading: What Went Wrong

...sual glace this morning though the introduction to The Urban Homestead and Making It, I still think they are mostly solid. What I’m more concerned about are things I may have said in book appearances, blog posts and press interviews after the books came out, specifically that the changes we need to make to avert crises such as climate change and healthy food systems are all about personal choice. While I never said we could save the planet by lear...

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Make Your Own Damn Cheese

...separated from the liquid which is called whey. You place the curds in a piece of cloth, and suspend it over a bowl in the refrigerator. The next day the cheese is ready to form in a mold and serve. The verdict on Homegrown Revolution‘s cheesemaking experiments–though urban cheesemaking is somewhat costly due to the high price of raw milk, it’s very satisfying to know that we can make our own cheese and patronize dairies that have more ethical st...

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On the History and Uses of the Router

...vid, guided me through the creation of the through and half-blind dovetail joints you can see above. Don’t forget safety. The thing spins at 27,500 rpm and it takes quite a while for it to come to a stop. And don’t forget to turn the power off when making adjustments. The one minor flaw in my old Porter Cable is the power switch. It’s simultaneously difficult to switch off and easy to accidentally switch on. I’ve heard that the new model’s switch...

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Learn to Build with Adobe

...town headquarters: Making Adobe: The next session of our monthly, half day Making Adobe class in Pioneertown is coming up on Sunday, August 21st. Just a couple minutes from both Sand to Snow National Monument and Joshua Tree National Park, we’ll spend Sunday providing a condensed introduction to making and building with adobe brick. Our final two session this year will be on September 25 and October 23th. Register here, bring your friends, make so...

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George Rector: M.F.K. Fisher’s Dirty Old Uncle

...p. Speaking of befuddled menfolk, Erik is quite fond of this passage about making Hollandaise sauce (from the chapter titled “A Touch of Eggomania”), not least because it has introduced the term “hen fruit” into our lives: For eggs Benedict, you need Hollandaise sauce, an additional contribution of the hen fruit to the pleasures of the palate, and to the confusion of cooks. Hold on to your hats and we’ll round that curve. Add four egg yolks, beate...

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