Pickled!

...yesterday. When we first tried doing this a few years ago we were afraid to eat the results. In fact, we should all be afraid not to eat lacto-fermented foods, as they provide beneficial microorganisms essential for our health. Lacto-fermentation does not lend itself to our industrialized food system, with its emphasis on cheap, shippable commodities, which is why these traditional types of pickles are rare outside of expensive health food stores...

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Gardening in an Apartment Windowsill

...and what Helen describes as “a curryish plant that is awfully nice for smelling but underwhelming for cooking.” Read an interview with Helen about this garden here. Gardening is not about the quantity of space one controls or the weight of the food harvested. It’s about a love for beauty, an attention to detail and an appreciation of good food. Imagine if all our unused or neglected urban spaces were as beautiful and useful as Helen’s garden. We’d...

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The High Cost of Golf

...r big cities live in apartments and don’t have any space to grow their own food. Meanwhile, waiting lists for plots in community gardens grow longer for lack of space. Most neighborhoods, of course, have no community garden at all. According to the City of Los Angeles’ 2006-07 budget, city run golf courses account for 1,500 acres of LA’s meager 8,520 acres of developed park land, meaning that 17% of park land is devoted to wealthy, middle-aged men...

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Free Biodynamic Composting Seminar in LA on November 16th

...cations and is a fundamental component of the biodynamic method of growing food. It recycles animal manures and organic wastes, stabilizes nitrogen, and builds soil humus to enhance soil health. “This is recognized as the finest recipe for growing crops in the world,” claims Jack. “You don’t need any other fertilizer or pesticides. This form of agriculture is ahead of its time. It grows the best quality food known today.” Come and be amazed at wha...

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Something for Nothing – Wild Mustard Greens

...analysis is available. The seed can be ground into a powder and used as a food flavouring, it is the ‘white mustard’ of commerce . . . The pungency of mustard develops when cold water is added to the ground-up seed – an enzyme (myrosin) acts on a glycoside (sinigrin) to produce a sulphur compound. The reaction takes 10 – 15 minutes. Mixing with hot water or vinegar, or adding salt, inhibits the enzyme and produces a mild bitter mustard.” And spea...

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