016 The Urban Bestiary with Lyanda Lynn Haupt

...ot Simple Podcast we interview naturalist Lyanda Lynn Haupt, author of The Urban Bestiary, Crow Planet, Pilgrim on the Great Bird Continent and Rare Encounters with Ordinary Birds. During the podcast Lyanda covers: The effect of the drought on urban wildlife Invasive species How to get along with wildlife such as skunks, possums, raccoons and coytes The problem with relocating animals (except rats!) Moles and gophers Seeing raccoons during the day...

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Is Urban Homesteading Over With?

...hat people are actually doing. Here’s what I found: Backyard Chickens Many urban homesteading activities are seasonal–in spring people start searching for information on chickens and vegetable gardens, so you’ll see upward spikes towards the end of winter in the Northern Hemisphere. Judging from the results on “backyard chickens,” it looks like that it’s a trend that is growing in popularity. Some of this activity may be related to legalization ef...

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Urban Livestock and Bikes!

India: chickens and bikes in a photo by Shabbir Siraj Urban Livestock Workshop Homegrown Evolution will be hosting an urban livestock workshop at our humble abode in Silver Lake on March 1st from 1-4pm. We’ll be talkin’ chicken, permaculturist Joan Stevens will be rapping about rabbits and Leonardo Chalupowicz will share his recent experience of becoming a “backwards” beekeeper. We’ll discuss how to integrate these animals into your backyard and...

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Fermentation Update–Filmjölk

Survive LA declares Fermentation Month a success! During the month of March the Homegrown Revolution kitchens were full of strange jars full of burbling mixtures. We are pleased to report that none of these experiments have failed, and that we have not yet succeeded in contracting food poisoning. One of our most successful ferments was a Swedish milk product called filmjölk. This starter came to us as an unexpected gift. We’d never been filmjölk...

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Josey Baker on Bread: Whole, Wild, Wet, Slow and Bold

...kids? No problem. Put that dough in the fridge. Baker likes to do the bulk fermentation (e.g. the first fermentation) at room temperature, shape the loaves, and then proof them in the fridge. They can then come straight out of the fridge and into the oven. Miller, due to some quirks in his schedule, likes to do the latter part of the bulk fermentation in the fridge, shape the loaves and then proof them at room temperature. One advantage with Mille...

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