Reject Modernity Embrace Post-Capitalism

...den cataclysm or a steady antagonistic decline — and perhaps as recently as 100 years ago — Tartaria fell. Its great buildings were buried, and its history was erased. After this “great reset,” the few surviving examples of Tartarian architecture were falsely recast as the work of contemporary builders who could never have executed buildings of such grace and beauty, and subjected them to clumsy alterations. Like a lot of conspiracy theories it se...

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Art and Grains

...e, friend of the blog Federico Tobon is launching a new zine, has completed 100 days of small drawings, and is making amazing little animated sculptures that you can see in his Instagram and TikTok. He’s got an interesting technique for creating a 3d illusion in 2d images that he explains here. Sign up for Federico’s newsletter for some joy in your inbox. One last thing about Federico. This tweet of his ends up in my Twitter notifications periodic...

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I Can’t Get Adam Curtis Out of My Head

...d it be that this entire multi-thousand post blog, with all those canning, bread making, gardening, squirrel complaining ramblings are just an excuse for those few times I get to implore readers to watch the latest Adam Curtis documentary? Methinks yes and so I must note that a new Curtis just dropped on the BBC yesterday. “Can’t Get You Out of My Head” is Curtis at his most sprawling and complex. We watched the first episode last night which cove...

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Boozing Bees

...L’Apiculteur years ago, of an old time beekeeper having fed his bees with bread dipt in honey which had been mixt with a proportion of wine, to cure them of diarrhea early in the spring . . . The beekeeper whose colonies are robbed by other bees, whiskey or no whiskey, can lay the blame on himself, and himself alone. A colony of bees in healthy condition and properly managed should fear nothing from robber bees, except by some accident beyond the...

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How to Mix and Shape Dough Explained Without Words in Two Minutes

...this video: Bakers use scales and so should you. Mixing dough entails making an incredible mess. Learning to shape dough requires practice. As regards point #3, my plan is to mix up some practice dough (I use the dead dough recipe in the Bouchon Bakery Cookbook but any bread dough will do) and practice over and over. As a professional once told me when I complimented her on her pizza shaping prowess, “It’s because I’ve done it 10,000 times.” Pract...

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