Bar Codes on Veggies

...n 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 grown on. Consumers can also access the same information over the Ibaraki Agricultural Produce Net website by inputting a numbered code on each label.” Though we’re not Luddites, we have mixed feelings abo...

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Gluten Intolerance . . . Is It All In Your Head?

...a bread club, after all) smacks of religious zealotry. We know with a great deal of certainty that gluten intolerance in the form of celiac disease effects slightly less than one percent of the population. That actually makes it one of the most common disorders related to food. But a much larger percentage of people self-diagnose as gluten intolerant who do not have celiac disease. Peter Gibson, a professor of gastroenterology at Monash Univers...

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Indigo 101

...s and notes which I hope will help other indigo beginners sort things out. Here’s a stack of stuff he’s working on : And here’s some silk he dyed with bougainvillaea flowers. The two tone effect is just how it happened to dye. You rock, Graham!: But back to the indigo. Indigo seedlings on Graham’s front step. A hint from Graham: to ensure germination, scarify the seed with sand paper and soak overnight before plan...

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Mead!

While we’ve tasted the Ethopian honey wine known as Tej, we’ve never had mead, so we decided to cook up a batch. It’s way too early to tell if we have a tasty beverage or a gallon of home brewed Listerine–it will be many months before the stuff is drinkable. But we thought we’d note how we made it, based on a recipe in Ken Schramm’s book The Compleat Meadmaker. We downsized the recipe from five gallons to one...

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Introducing the Dehydrated Kimchi Chip

have loads of kimchi at home, on account of the family business, so we started dehydrating our original spicy kimchi to halt fermentation when a batch was about to turn overripe.” How do you make kimchi chips at home? It’s simple, according to Harikul, “We use an American Harvest Snackmaster dehydrator that was given to us by a fellow Freecycler. Lay the kimchi out on two trays and dry it on high for 12 hours. Easy peasy.̶...

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Is Kombucha Safe?

We love to ferment things, with one notable exception: kombucha. During the last kombucha craze, in the mid-90s, we picked up a “SCOBY” blob and dutifully fed it tea and sugar until we stumbled upon an article written by mycologist Paul Stamets, “The Manchurian Mushroom: My Adventures with “The Blob.” In that article Stamets tells a convoluted story of having a kombucha culture tested by a lab. He didn’t tell...

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How to Make Soba Noodles

Last month I took an amazing class with author and chef Sonoko Sakai on how to make soba noodles by hand. She’s a great teacher and I managed to make a halfway decent couple of servings of noodles during the class. Like many Japanese arts, soba making has a series of very precise steps. The recipe itself is simple (just buckwheat flour and water), though you do have to pay close attention to the temperature and humidity in the room. Whil...

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Tippy Tap, Beta Version

A tippy tap is a water-saving handwashing device developed for use in areas where there is no running water, usually fabricated out of simple found materials. Erik and I both love appropriate tech, and this is a really good example of the form. The tippy tap literally saves lives by allowing people to wash up after visiting the bathroom. Erik included a tippy-tap, a rather fancy version of one, it turns out, in one of our link roundups.  I̵...

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What Mountaineering Accidents Can Teach Us About Food Preservation

Would you eat pickles made by these two? Each year the American Alpine Club publishes a book detailing all the mountaineering accidents in North America. The club’s goal is simple, as they put it, “to help you learn from the mistakes of others.” I’ve often thought that the same approach should be applied to many of the activities we love in the homesteading movement, especially food preservation. Now, I think t...

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Adventures in Gardening Series: Wrap up on the Hippie Heart: Growing lentils and flax

The Hippie Heart got a crew cut We’re clearing out our cool season crops for the warm season ones, so it’s time for some reporting on the new beds we’ve been profiling under the “Advances in Gardening” series. We’ll start with the Hippie Heart. The Hippie Heart is a heart-shaped bed where I was intending to experiment with planting seeds straight out of the pantry, ill-advised as that might seem,...

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