Book Review: Braiding Sweetgrass by Robin Wall Kimmerer

May 23, 2016

...e world loved you back?” Then they lit up with ideas and possibilities. “Everything would change!” they cried. I agree with Dr. Kimmerer. The world does love us back. It cannot speak, but it shows its love through selfless acts of giving, like a mother. Plants shower us with abundance. They give us food, medicine, textiles building materials, and less material gifts like beauty and solace. They even give us oxygen: their love for us fills our lung...

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Saturday Tweets: A Week of Strange Links

Mr. Homegrown

April 2, 2016

Saturday Linkages

2 Comments

...tps://t.co/F68kuFjikj @NatGeoFood @hdbyrne pic.twitter.com/pZ9nPJ8xEc — UC Food Observer (@ucfoodobserver) March 30, 2016 Another cow caught stealing a bicycle…… pic.twitter.com/7gtONxicdn — classicretro (@classicretro) March 30, 2016 We love this idea: “A Car Free LA” by @Terenig https://t.co/jEorOnbUsU — Root Simple (@rootsimple) March 28, 2016 Turkeys attacking cops https://t.co/0ouEYPNdoi — Root Simple (@rootsimple) March 28, 2016 The Harvard...

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Chicks, Mayonnaise and Personal Responsibility

Mrs. Homegrown

June 12, 2014

Animals, Chickens, Food, Thoughtstylings

39 Comments

...able trust companies when it comes to preventing cruelty to animals. Best Foods and Hellmann’s use millions of eggs each year to create their products. Since only female chickens lay eggs, Best Foods and Hellmann’s don’t have any use for the male birds. Their solution is to treat these chicks like garbage: they’re either ground up alive, gassed, or suffocated in plastic bags.1 Nobody wants to see animals suffer, but some of the worst abuses occur...

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Salted Spruce Tips and Pine Infused Garlic Salt

Mrs. Homegrown

July 1, 2016

Food, Foraging, How-to, Recipes

5 Comments

...might be very fine, or a little rough. You could do this more quickly in a food processor. I use kosher salt for this, you could use a fancier salt if you like. When you’re done, you spread the salt on a plate and leave it out to dry for a day or two. The salt really accelerates the dry time. Then transfer it to a jar. That’s all there is to it. The only decisions to make are which aromatics you’re going to try–I’ll give some suggestions below–and...

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Instant Soup Stock=Happy Flavor Bomb

Mrs. Homegrown

May 13, 2016

Food

12 Comments

...y our friend Pascal on making instant soup stock with foraged greens: Wild Food Soup Stock. It’s great! But foraged greens have a short season here, and lately I’ve been using a more domestic recipe from the great blog Food in Jars: Homemade Vegetable Soup Concentrate. Check them out. You’ll see the ways in which they are similar. Basically you’re just taking all the tasty, aromatic parts of soup stock (onions, parsley, carrots, etc.) and grinding...

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