There Will Be Kraut–Lecture on Fermentation at the Historic Greystone Mansion

...ds”. Though ages old, fermented foods are nature’s natural way of food preservation, with an added twist: they’re good for you! See why über chefs of the moment are pickling, curing and fermenting their menu items from scratch. Our guide for for the weekend Fest will be Erik Knutzen, Urban Homesteader, author and one of our popular Institute instructors. Friday, April 26th ~ Saturday, April 27th Location:  Greystone Mansion V...

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Saturday Linkages: Alphabet Birdhouses, Ancient Cheese and the World’s Worst Cookbooks

Aviary Alphabet: Birdhouses Shaped Like Letters http://dornob.com/aviary-alphabet-birdhouses-shaped-like-letters/ … How much does it cost to decorate your house with Christmas lights?: http://boingboing.net/2012/12/10/how-much-does-it-cost-to-decor.html … Archaeologists Find Ancient Evidence Of Cheese-Making http://n.pr/TUyVLZ New Research Links Pesticides in Tap Water to Rise in Food Allergies http://inhabitat.com/new-research-links-pesticides...

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How To Make Hoshigaki (Dried Persimmons)

Hoshigaki image from Wikipedia Hoshigaki are a Japanese delicacy made by, believe it or not, gently massaging persimmons while they air dry. I took a workshop this weekend taught by Laurence Hauben on how to make this remarkable fall treat. It’s persimmon season right now, so if you want to try this at home you better jump on it. While a lot can go wrong in the month it takes to make Hoschigaki, the process is not complicated. What kind of...

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Root Simple Video Podcast Episode 1: How To Make a Sourdough Starter

mixing flour and water. There’s no need for all the crazy things I’ve heard suggested: adding potatoes, grapes, yogurt and certainly not commercial yeast. And the yeast that makes sourdough happen is on the flour itself in far greater quantities than in the air. After following the simple steps I demonstrate in this video you’ll end up with a small amount of starter that you use to “inoculate” a larger batch of star...

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Picture Sundays: US Postal Service Creates World’s Ugliest Stamp

I got some stamps out of a machine at the post office yesterday and this is what got barfed out. Is this a sign of the imminent collapse of the US empire or just evidence that the email thing is making the post office go broke? Either way, you’d think the Postal Service would be embarrassed by this graphic design nightmare. How do we get them to reissue this one? I may not be a big fan of the American Poultry Industry, but that sure is a...

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Alternatives to the Funeral Industrial Complex

A casket made by the monks of Saint Joseph Abbey in Louisiana. If there’s one business I’d like to see shut down and rethought it would be the funeral industry. I’m not going to mince words. The funeral directors I’ve had to deal with just wanted to turn grief into dollars. When my dad passed on his pastor warned me about what would happen at the funeral home, telling me that they would try to up-sell my mom and I. He sa...

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How to make your soup wonderful: Wild food soup stock

We’ve mentioned urban foragers and foodie extraordinaires Pascal Baudard and Mia Wasilevic before. They not only forage food, but go on to make really good stuff with it. One of their websites is Urban Outdoor Skills, and I like to go there to check out a section called the Food Lab, where they talk about food products they’re experimenting with, and give how-to’s. A few months ago Erik brought home a beautiful bouquet of nett...

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Welcome to the new Root Simple!

The Root Simple Information Hub After six years of semi-disorganized blogging, we’ve cleaned up our act. We hope this new design will make it easier to find the information you need, whether your want to access an old post, look for some specific information, or find out if we’re doing any events. Also, this new layout is what’s called a “responsive layout,” meaning it should look as good on your phone or tablet as...

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Mead!

While we’ve tasted the Ethopian honey wine known as Tej, we’ve never had mead, so we decided to cook up a batch. It’s way too early to tell if we have a tasty beverage or a gallon of home brewed Listerine–it will be many months before the stuff is drinkable. But we thought we’d note how we made it, based on a recipe in Ken Schramm’s book The Compleat Meadmaker. We downsized the recipe from five gallons to one...

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Physalis pruinosa a.k.a. “Ground Cherry”

...rry and the much more common (at least in our neighborhood) Physalis ixocarpa or Tomatillo. To add to the confusion several hybrids exist of these plants. Clammy ground cherry pie anyone? As for the fruit of Physalis pruinosa itself, it does not ship well, hence you’ll never find it in American supermarkets, which only seem to carry things that have been shipped for thousands of miles and are therefore both durable and, inevitably, tasteles...

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