Homegrown Revolution Visits SF

April 9, 2007

...Homegrown Revolution will be heading up to San Francisco this week in search of tales of fermentation, backyard chickens, humanure and bikes. We’ll be back in LA just in time for mycologist Paul Stamets‘ lecture “How Mushrooms Can Help Save the World” at the Farmlab. The lecture will be on Friday April 13, at 7:30 pm at 1745 N. Spring Street #4 Los Angeles, CA 90012....

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Post Petroleum Lecture – a reminder

Mr. Homegrown

March 21, 2007

Miscellaneous

Homegrown Revolution, drunk from our many fermentation experiments, goofed and gave you all a bad link to reserve your spot in the upcoming lecture by Albert Bates, author of a brand new book The Post Petroleum Survival Guide and Cookbook. To reserve your spot go to www.sustainablehabitats.org Bates will be speaking at the Audubon Center at Debs Park on Saturday March 24th as part of the 2007 Sustainable Habitats Lecture Series. Here’s the announ...

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Moldy Grapes!

Mr. Homegrown

June 24, 2008

Fermentation, Food

13 Comments

...ng at the top of the jar. But I didn’t pay attention to the jar during the fermentation, and a couple of the rolls popped up at the sides and mold set in––a kind of fluffy, spider-webby black mold that crept from the exposed bundles up the sides of the jar. The lesson to be learned here is to pay some minimal amount of attention to your pickles while they’re fermenting. But notice, the mold didn’t keep me off trying the leaves. I just extracted th...

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Whole Wheat Sourdough Starter Recipe

Mr. Homegrown

June 24, 2007

Bread, Food

6 Comments

...o more slowly. Its crust is thicker. It keeps significantly longer. It has greater nutritional value, partly because it is richer in certain vitamins and enzymes that are by-products of lactic fermentation, and it contains less phytic acid, which blocks mineral absorption.” So get that starter going and forget about that crap bread at the supermarket!...

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Making Beer in Plain Language

Mr. Homegrown

December 14, 2008

Beer, Fermentation, Food

13 Comments

...ferred with a tube into a second carboy. After about two to three weeks of fermentation some additional sugar is added (for carbonation) and the beer is bottled. After bottling I’ve discovered that it’s best to wait for at least three weeks, to let the carbonation happen and the flavors mellow, before sitting down with a post-structuralist theory tome and popping open a cool one. From the pictures you can see that brewing from scratch like this ta...

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