Search Results for: label/bean fest/2011/04/making-it

511 results

Cooling with Beer . . . Cans

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Appropriate Technology, Design, Water and Power
...doing something similar on the hot south side of our house, except with deciduous vines. That way, we’ll let light in during the winter and have a living shade wall during the summer. Perhaps we’ll grow beans and become Los Angeles’ Bean House. The Beer can house is located at 222 Malone Street in Houston, Texas and is lovingly cared for by the Orange Show Center for Visionary Art....

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The Three Sisters

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Permaculture, Vegetable Gardening
3 Comments
...ealthier by preventing watering mishaps due to those flaky hung-over mornings. We planted corn seeds from the Not a Cornfield project, a variety of squash called Cucuzzi, and two beans from seeds we saved from last season (the tasty Borlotto Lingua di Fuoco and attractive but not so tasty scarlet runner bean)....

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So Cal Alert: Polyphagus Shot Hole Borer

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Fruit Trees, Gardening, Insects, Trees
10 Comments
...ident maple (Acer buergerianum) 5 Japanese maple (Acer palmatum) 6. Castor bean (Ricinus communis) 7. California Sycamore (Platanus racemosa)* 8. Mexizan sycamore (Platanus mexicana) 9. Red Willow (Salix laevigata)* 10. Avocado (Persea americana) 11. Mimosa (Albizia julibrissin) 12. English Oak (Quercus robur) 13. Coast live oak (Quercus agrifolia)* 14. London plane (Platanus x acerifolia) 15.Cottonwood (Populus fremontii)* 16. Black cottonwood (P...

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Nitrogen Deposition

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Vegetable Gardening
...impacted by development.” The photo above shows the leaves of some of the bean plants at the SurviveLA compound. We believe that the dark droplets are diesel particulate and other crap that comes out of the tailpipes of all those trucks that lumber through our neighborhood carrying cheap crap from China from the Port of Los Angeles to all the Wal-Marts in flyover country. Thanks must go in part to our new Los Angeles Department of Transportation...

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One Secret for Delicious Soup–A Parmesan Cheese Rind

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Food, How-to
7 Comments
...hard rinds. They are magic flavor bombs. All you do is add them to soup or bean dishes. Add them at the start of cooking, because they need a good long while to soften up and release their flavor goodness. They don’t make the dish taste cheesy, but rather add that elusive umami (rich, savory) character to the dish. I think it would be redundant to use the rind if you are already using meat or bacon fat or the like in your soup, but for vegetable-b...

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