056 Winnetka Farms Part 1

...es, breed standard double-laced Barnevelder chickens, bake bread, preserve food and much more. In the first part of our conversation we’ll talk about Craig’s Italian heritage and heirloom Italian vegetables. In the second part, on next week’s podcast, we’ll discuss urban livestock. During part 1 Craig mentions: Spigarello as the new kale Radicchio di Castelfranco Red Pear Tomato Striato di Napoli zucchini Lunga di Napoli squash Making pumpkin syru...

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050 Who Wants Seconds?

...Secrets to vegan cooking Tips for healthy home cooking Roasting vegetables Making your own mayonnaise Involving kids in the kitchen The problems with cooking shows Working with leftovers Advice for throwing a party Jennie’s book Who Wants Seconds? How to not burn your soup Food swaps If you want to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. You can subscribe to our podcast in t...

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Compostable Holiday Decor

...took about a half hour to make, and I made it more for the pleasure of the making than anything else. It is worth remembering that you can throw together a wreath or swag or centerpiece out of whatever fresh plant matter you can find, and it will look fresh for the rest of the day. It’s really nice to have fresh, fragrant greenery on the walls and tables for parties. Here’s a thoughtstyling for you: maybe holiday decor should be as compost-able as...

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Our new front yard, part 3: design

...what’s left of our wildlife, our native insects particularly, by planting food sources for them. Designing a community Rainer and West emphasize that a community is built in layers. They want close planting. They point out that a natural meadow, or even a vacant lot colonized by weeds, will host hundreds of species on one patch of ground. Compare this to the paltry biodiversity of our typical yard, where the number of species can often be counted...

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That Sugar Film

...d foods, yogurt and granola bars. Of course, all of these highly processed foods are made palatable with copious amounts of sugar. It’s the well documented Snackwell cookie syndrome: large food corporations have removed fat and replaced it with sugar to better keep us addicted to their products. During the course of the film we watch Gameau’s health decline precipitously. A disclaimer: personally, when it comes to documentaries, I prefer a vérité...

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