Nasturtium “Capers”

...chow down on in the late spring. Once you plant this stuff, at least here in Los Angeles, the thousands of seeds it produces guarantee that you will see it again next year. Thanks to a tip from our frère et soeur at Terre Vivante, editors of a great book called Keeping Food Fresh, we now have a use for all those Nasturtium seeds. Pick the seeds while they are still green and put them in a jar with a decent white wine vinegar and some dill or othe...

Continue reading…

The 10 Day $25 Survival Pack

...e! Backwoods Home’s $25 survival pack makes extensive use of the sort of highly prepared ready-to-eat crap food easily found in America’s bloated supermarkets. Normally we wouldn’t touch this stuff, what the French call malbouffe, but its long shelf life and ease of preparation make certain items, such as Knorr chicken and pasta dinner and Maruchan ramen noodle soup ideal foods for emergency kits. These convenience foods are als...

Continue reading…

A Close Shave

...ionary Nicholas Sammond is visiting the Homegrown Revolution compound this week and he really knows how to stick it to the Man! You see the Man wants to sell us gentleman cheap shaving implements that just happen to need expensive replacement blades, a business strategy called a “loss leader” pioneered by American Safety Razor Company founder King Camp Gillette that has since been applied to everything from inkjet printers to fast foo...

Continue reading…

Dog Cheese

As Jean Anthelme Brillat-Savarin put it, “A meal without cheese is like a beautiful woman who lacks an eye” and we’d add that a cheese without life, without flavor, without character like so much of the tasteless plastic wrapped crap to be found in our nation’s supermarkets simply isn’t worthy of the table. As urban homesteaders we’re particularly interested in finding sources of food in our dense concrete jun...

Continue reading…

Polyculture

Here at SurviveLA we are experimenting with something called polyculture in the the garden. We read about it first in the worthy permaculture guide, Gaia’s Garden, by Toby Hemenway. Polyculture is the practice of planting a community of interrelated, interdependent plants, mimicking in your garden (in our case a raised vegetable bed) the complex relationships that are found between plants in nature. In the case of food crops, a polycultu...

Continue reading…

California Buckwheat

...m) has multiple uses–it provides cover and nectar for animals, grows with almost no water, and best of all it produces edible seeds. We’ve gathered the seeds we’ve found in fields and baked it into bread and added it to cereal to both boost nutritional value and to add a nutty flavor. The local and resourceful Tongva Indians used the roots and leaves for headaches and stomach problems, among many other uses including using the s...

Continue reading…

Roundup

...neer of GM crops, is also the producer of Roundup. Thus, while Roundup was formulated as a weapon against weeds, it has become a prevalent ingredient in most of our food crops. Three recent studies show that Roundup, which is used by farmers and home gardeners, is not the safe product we have been led to trust. A group of scientists led by biochemist Professor Gilles-Eric Seralini from the University of Caen in France found that human placental c...

Continue reading…

Broadleaf Plantain

...ite man’s foot”. The University of California Statewide Integrated Pest Management Program describes its impact thusly: In turfgrass they form dense clumps that give poor footing for athletic fields and golf courses. The plantains have a texture and color that varies from normal turf cultivars, and their flower stalks extend above the turf, reducing its aesthetic quality. Frankly, SurviveLA applauds anything that will cause golfers to...

Continue reading…

Free Permaculture Class

...ation with others. This Introduction to Permaculture Class is an outline of the science and art of Permaculture. It will define the term and its history, its founders, the curriculum of the design course certificate, its ethics and foundations. It will describe the benefits and show some of the mostimportant work undertaken by permaculture designers. For More Information contact:David Kahn 323 667 1330 or [email protected] www.sustain...

Continue reading…

Revolutionary Rusks

Today Root Simple is proud to present a contribution (and amazing photo!) from photographer, velolutionary, and Culver-Town homesteader Elon Schoenholz: Rusks are sturdy biscuits of Dutch South African origin, slightly sweetened and heartily nonperishable. Like biscotti, they’re double-baked, dry and crunchy; unlike the chocolate-dipped and plastic-wrapped crap on the counter at Starbucks, however, homemade rusks are practical, nourishing...

Continue reading…