Homegrown Evolution Visits the Los Angeles County Fair

There’s a guy I sometimes see on my morning jogs commuting to work on what looks like a kid’s scooter outfitted with an electric motor. The high price of gas has, in fact, driven folks here in L.A. to increasingly bizarre forms of transportation: barely functional 1980s Mercedes Benzes running on deep fryer fat, scooters, golf cart like electric cars etc. I’m waiting for folks to adopt the glorious, 19th century bicycle, and wh...

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Homegrown Revolution at the Silver Lake Film Festival

Thanks to the cinematic revolutionaries at the Echo Park Film Center, Homegrown Revolution’s debut video “How to Build a Self Watering Container” will premiere at the Silver Lake Film Festival, as part of the Sustainable LA program on SUNDAY SUNDAY SUNDAY May 6th at 11:30 a.m. at the LosFeliz 3 (1822 North Vermont Avenue-map). We’ll be sharing a program with composting Culver City comrade Elon Schoenholz, the Fallen Frui...

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Roundup

SurviveLA is embarrassed to admit that we used to have a bottle of Monsanto’s Roundup weedkiller around the compound. Embarrassed because one of Project Censored’s top 25 censored stories of 2006 includes this piece on the evils of this product: Third World Resurgence, No. 176, April 2005 Title: “New Evidence of Dangers of Roundup Weedkiller” Author: Chee Yoke Heong New studies from both sides of the Atlantic reveal that Roundup, the...

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Plantain!

Homegrown Revolution neighbors Annelise and Eric intercepted us on our nightly dog walk and not only invited us up to their front porch for a glass of wine, but also sent us away with a couple of plantains harvested from their next door neighbor’s tree. It’s exactly what we’d like to see more of–folks growing food instead of lawns and everyone sharing the abundance. While there’s a lot of banana trees in Los Angeles...

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Citified Parched Corn

Dried corn on the left, parched corn with peas and blueberries on right I was thinking about trail food, and wishing for a portable snack which was not based on nuts and chocolate chips (though there’s nothing wrong with that!) or too sugary, like dried fruit or energy bars. Then I recalled parched corn. Parched corn–dried corn which has been roasted–is one of those legendary Native American foods, like pemmican, which you hear...

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L’hamd markad – Preserved Salted Lemons

One of the big problems with citrus trees is that you get a whole lot of fruit all at one time. There are two ways to deal with this–share the harvest and/or preserve it. Homegrown Revolution has done both this week by mooching some lemons off of a friend’s tree and preserving them by making one of the essential ingredients of Moroccan food, L’hamd markad or preserved salted lemons. L’hamd markad is easy to make. HereR...

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New Project: Making Bitters

Our friend Emily Ho over at The Kitchn recently posted a good set of instructions on how to make homemade bitters. Bitters are made up of various aromatic substances tinctured in alcohol. These flavorings can be used to concoct fancy artisanal cocktails. True bitters are made with sharp, bitter herbs, like wormwood and dandelion–their original purpose was to stimulate digestion, and you’ll find them used often in appertifs. But the...

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Free Vermicomposting Workshop in Pasadena

Some of you might remember that we advertised a free biodynamic composting workshop here a few weeks ago– and some of you may have even attended! It was great to meet Root Simple readers there. Well, that was a great day, where lots of good connections were formed, and another great thing came out of it. It turned out that one of the participants, Don, is an expert worm wrangler. There was a lot of interest in worm composting at the works...

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Making Tofu From Scratch at the Institute of Domestic Technology

Around once a month I teach a bread class at the one of a kind Institute of Domestic Technology, founded by our friend Joseph Shuldiner. The IDT is not your usual cooking school and its offerings are difficult to define succinctly. If I had to take a stab at explaining what the IDT does it would be that it teaches things worth doing from scratch that most people haven’t attempted since the pre-Betty Crocker era: cheesemaking, home coffee...

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Hoshigaki Season

Astringent persimmons (such as Hachiya) are in season now which means that it’s time to make hoshigaki, a Japanese delicacy made by hanging peeled persimmons up in a window to dry. Hoshigaki are chewy and subtly sweet. The texture of hoshigaki is different than what you would get if you just put persimmons in a dehydrator. And if all goes right the sugar comes to the surface making it look like the fruit has been dipped in powdered sugar....

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