Reject Modernity Embrace Post-Capitalism

...a YouTuber who goes by the name Skeleton88 whose hobby seems to consist of making high res videos with a GoPro mounted on top of a car while driving around Las Vegas and other western U.S. cities. His videos, as bleak as anything in the horror fiction of H. P. Lovecraft or Thomas Ligotti, have no narration or music. I don’t know Skeleton88’s motivations. Sometimes I think these sorts of videos are about blaming homeless people and sex workers for...

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Art and Grains

...buns with marzipan crosses. Roxana was a big supporter of the Los Angeles Bread Bakers, a meetup group that I co-founded. It’s been a rough year for restaurants, so consider picking up a copy of her book or, if you’re a local, getting some takeout. Meanwhile, 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 Ti...

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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

...bout 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.”...

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