Growing Food in a Hotter, Drier Land

...worsen in coming years. Unfortunately, conventional, large scale agriculture is not only adding to the problem, it will also not be able to deal with the changes in the making. It is ill-suited to chaotic weather. In sum, if we don’t start growing food in different ways, we’re not only looking at a dry future, we’re looking at a hungry future. To solve this puzzle, Nabhan takes a look at at existing desert agriculture, from the...

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Eat Food, Mostly Plants, Not too Much

...s June, we learned a lot about contemporary agricultural practices. And what we learned sure ain’t pretty. It has made our trips to the supermarket, to supplement the food we grow at home, a series of moral dilemmas. Where did this food come from? How was it grown or raised? What are these mysterious ingredients? Our book contains practical how-to advice for ways to deal with these supermarket conundrums by learning to grow your own food. J...

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How to Freeze Food in Canning Jars

...sing out). I suppose you could use a BPA-free Tattler lid, though I haven’t tried them. For freezing I use food grade plastic lids sold by Ball. Food is not in contact with the lid, so I’m not too concerned about the plastic, though I understand that some people won’t agree. At least the lids are more easily reused than ziplock bags. It looks like Ball now has BPA free lids. But jars won’t work for freezing a pork chopR...

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Salt Sugar Fat

There are times I think this blog and the lifestyle it expounds come off as too extreme. But then I read a book like Michael Moss’ Salt Sugar Fat: How the Food Giants Hooked Us, and I begin to think it’s not extreme enough. Salt Sugar Fat is a history of the marketing of junk foods. Moss’ sources are a mix of food scientists and disenchanted former food executives–most of whom, of course, are wealthy m...

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Gourmet Foraging and Advanced Acorn Processing

It’s acorn season in Southern California. I’ve long been interested in acorns, knowing that they were the staple food of the native people who lived here, and I’ve gathered and processed them before. However, once I have the acorn meal, I’ve never known exactly what to do with it. It’s highly nutritious, but I thought (wrongly!) that it was somewhat bland, and all I could do was incorporate acorn...

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SurviveLA Food Review: Mary Jane’s Farm Organic Buttery Herb Pasta

This guest review from one of the SurviveLA compound sistas, is the first in a look at long term food storage options. Freeze dried food like this is marketed both towards backpackers and holed-up-in-the-bunker paranoid types. Exceptionally long shelf life makes freeze dried food a good, though expensive, option for your emergency pantry. Field Tested July 22, 2006 on Mt. Silliman The name of this dehydrated entree is somewhat misleading. It is...

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

...e life of the mind. We dismiss the placebo/nocebo effect as, “just being psychological.” And because it’s “psychological” it’s not “real.” We forget that what goes on in our heads has real world implications. I think, many people are having a spiritual crisis as a reaction to their unhappiness and dissatisfaction with the modern world and the industrial food system. This system is making us sick bot...

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There Will Be Kraut Part II–Full Day Hands-On Fermentation Workshop at the Greystone Mansion

Part II of the Institute of Domestic Technology’s Fermentation Fest begins with a lecture on Friday, April 26. The next day will feature a hands-on workshop. Here’s the description from the IDT’s website: Full-Day Hands-On Fermentation Workshop: $195 (Includes lunch, snacks and a take-home fermentation jar) Saturday,  April 27th, 10 ~ 4pm  |   Greystone Mansion Vintage Kitchen  (Beverly Hills) Sign up here...

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Homemade Teeccino

...e-hate relationship. Teeccino is a line of coffee substitutes based on carob, chicory, various nuts and flavors. It’s not one of those instant beverages like Pero: you prepare it by brewing it or steeping it in water. I found it at Whole Foods and tried a bag. I liked it, not because it tastes like coffee–it doesn’t–but it behaved in soothing, coffee-like ways. You can put milk in it. It looks like coffee and has a coffee-...

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Make Your Own Damn Cheese

...man who lacks an eye” and if that cheese was made with crappy pasteurized, homogenized and sterilized milk it ain’t worth eating. That’s why you’ve got to make your own cheese. We forget, in our age of individually plastic wrapped crap-ass single-sliced cheese, that the act of cheese making is a way to preserve dairy products and that it’s well within the capabilities of the do it yourself kitchen revolutionary. Here...

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