Bar Codes on Veggies

...nion of Agricultural Cooperative cooperating with other farming and agricultural associations are adding QR code labels right at the point of origin. In the supermarket, consumers use camera equipped cell phones to scan the QR code on the label. The code links to a mobile website detailing origin, soil composition, organic fertilizer content percentage (as opposed to chemical), use of pesticides and herbicides and even the name of the farm it was...

Continue reading…

How to make a Calendula oil infusion

...en press the dried matter to squeeze out the remaining oil as best you can. You’ll never get it all back. Label it  Make sure you label it with the type of oil and the date it was made. Believe me, even if you only make one jar, you’ll forget what it is and when you made it, and a year later you’ll be standing at your cupboard, puzzling over it. Store Store the oil in a dark place. Use it up within a year, the sooner the be...

Continue reading…

Teflon Coated Light Bulbs Deadly to Chickens

...go, Dupont was unsuccessfully sued over the toxicity of Teflon in cookware. Sylvania, apparently, has a warning label on their Teflon coated bulbs, “WARNING: This product contains PTFE (polytetrafluoroethylene–”Teflon” is a brand name). When heated, it creates fumes potentially fatal to confined birds.” GE does not have a warning label. I let the ladies take the winter off of laying and it never dips below 40ºF here...

Continue reading…

Are Pallets Safe to Reuse?

...ticides. A certified applicator license is required to purchase and use these products and strict adherence to label directions/requirements is mandatory. Under normal fumigation conditions methyl bromide is a gas and when the pallets are properly aerated according to label instructions, virtually no methyl bromide residue remains on the pallets and wood materials. Now I’m not a methyl bromide fan and I find it’s use as a soil fum...

Continue reading…

Happy Fornicalia!

...8212; for reasons that aren’t entirely clear. It’s either because prostitutes used to operate out of bread oven-shaped basements in Rome, or because the “bun in the oven” euphemism is a very old one. I’m celebrating Fornicalia by reading a book by Jeffrey Hamelman Bread: A Baker’s Book of Techniques and Recipes that Mark Stambler, a gifted baker in my neighborhood, introduced me to recently. I’ll review t...

Continue reading…

Poached eggs and greens on toast with wildflowers

 Mrs. Homegrown here: This is a fancy iteration of one of our springtime go-to dishes: eggs and greens on toast. Today, Erik was inspired (perhaps by the spirit of Spring?) to sprinkle nasturtium blossoms and little arugula flowers over the plate. It was dee-lish–so much so I had to blog it. I sincerely hope we haven’t blogged this before, but it seems like we would have, because we make this dish so often. Anyway, it’s easy...

Continue reading…

Is Modern Wheat Killing Us?

...us? What have we lost in terms of flavor when we decreased the diversity of grain varieties? Is sourdough bread a pro-biotic food? Could some of the allergy problems associated with bread be related to commercial yeast strains and the way commercial yeast processes sugar? I’ll spend the rest of this week taking a deeper look at these issues, including some practical suggestions about what we can do in our kitchens and gardens to br...

Continue reading…

Bean Fest, Episode 2: Falafel and Babaganoush Recipes

Welcome back to Bean Fest 2010, our ongoing celebration of the humble dried bean. Last week we got a lot of great tips and hints in the comments. If you haven’t read those, I’d encourage you to take a peek. We also got a couple of recipes via email that we’re going to test out. Thanks, ya’ll! Again, if anyone has a favorite bean recipe, please send it this way ([email protected]). One lesson to take away...

Continue reading…

Passport to Survival

...ber pole sticks #90, cold milk.” “Monday dinner: green drink #73, emergency stew #20, noodles #27, bread sticks #38, criss-cross cookies #91.” Dickey slept outdoors into her 90s and passed away in 2008. From her obituary, “Nobody could say Esther had not practiced what she preached. As a young couple, Russell and Esther lived in a campground for more than two months, baking bread with a reflector oven. In her own east Mu...

Continue reading…

Starting a Sourdough Starter Talk at Artisinal LA

I’ll be doing a short talk at Artisinal LA this Sunday October 13th at 4pm on how to start a sourdough starter. Artisinal LA (yep, the “A” word) is a showcase of local small food vendors. In case you’re not in LA this is what I’ll be demonstrating: Mark Stambler, who co-founded the LA Bread Bakers with me and Teresa Sitz, will also be doing a talk on baking bread at 4pm on Saturday....

Continue reading…