Search Results for: label/bean fest/page/5/2010/06/the-urban-homestead

450 results

Italian Dandelion Redux

Mr. Homegrown
Gardening, Vegetable Gardening
7 Comments
n and an army of aphids, the Italian Dandelion seems immune to both pest and disease. And, nearby, volunteer mallow hints at a spring of easy foraging. Horace was on to something. And to all who responded to my call for urban homesteaders: I’m overwhelmed by the response (and the emails!). You are all an incredible inspiration and, like my botanical friend Cichorium intybus, a sign of abundance in the midst of adversity....

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Is Peat Moss a Sustainable Resource?

Mr. Homegrown
Gardening, Seeds, Thoughtstylings
27 Comments
an is harvested. With that data I consider peat definitely a renewable resource. But Ball’s single source for these facts seems to be the Canadian Spaghnum Peat Moss Association. Linda Chalker-Scott, Ph.D., Extension Urban Horticulturist and Associate Professor at Washington State University in an article, “The Myth of Permanent Peatlands” (pdf), writes, Peatlands degraded by mining activity do not revert to their former func...

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Nominate Your Favorite Complainer

Mr. Homegrown
Thoughtstylings
20 Comments
So the competition might give our complaint athletes just what they want: to be noticed. But on this blog, a yearly complaint competition would give us a way to organize and round up the most outrageous complaints. With urban homesteading activities on the rise there will certainly be more of these unfortunate situations. My personal favorite world champion complainers are the folks in one West Los Angeles neighborhood who successfully delayed a...

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Piet Oudolf’s Enhanced Nature

Mr. Homegrown
Garden Design, Gardening
1 Comment
” and the untidiness of the real thing. Oudolf responds with what some have called “enhanced nature.” It’s an approach that’s pragmatic, recognizing both the need for natural ecosystems within an urban environment, while at the same time providing visual interest. Oudolf’s imprint is on the landscape, but to most people that human touch will remain on a subliminal level. It’s a brilliant “third way&...

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Waking up on New Year’s Day with the world of long crowing roosters

Mr. Homegrown
Animals, Chickens
9 Comments
Now I’m not suggesting these guys for urban situations, but New Year’s Day seems an appropriate moment to survey the world of long crowing roosters. According to poultry expert Gail Damerow, writing in the current issue of Backyard Poultry Magazine, long crowers probably have their origins in Japan and have spread throughout the world through deliberate selection. Here’s a play list for your listening pleasure, consisting of a...

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Eat This City

Mr. Homegrown
Foraging
1 Comment
From the Sky Full of Bacon podcast, a video on Chicago urban foragers Art Jackson and Nance Klehm: Sky Full of Bacon 07: Eat This City from Michael Gebert on Vimeo. Be sure to check Nancy’s website Spontaneous Vegetation for information on her projects and upcoming foraging classes in the spring....

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Got Real Milk?

Mr. Homegrown
Events
RLeave a comment
or Introduction to Pemaculture Class and at 2:00 PM for “Got Real Milk?” Presentation.************************************************************************-Sustainable Los Angeles lecture series: * Part1: Free Urban Permaculture Design Course Introduction by David Kahn * Part2: Talk and Slide Show Presentation: “Got Real Milk?” by Mark McAfee President, Organic Pastures,LLC. “Today’s milk is accused of c...

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Santa Monica Legalizes Beekeeping

Mr. Homegrown
Animals, Bees
8 Comments
Last night the Santa Monica city council voted to amend their municipal code to allow beekeeping on single family properties. Now, legalizing beekeeping is a bit like legalizing sunshine. Bees, after all, do their thing whether or not the government permits it or not. For every beekeeper in an urban area there must be hundreds of feral bee colonies living in walls, roofs and compost bins. Nevertheless, Santa Monica took a big step forward, join...

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Make Your Own Damn Cheese

Mr. Homegrown
Food, Recipes
9 Comments
ce 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 standards. Or maybe it’s time to...

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