Breadbaking (Level 1) Class at the Ecology Center

I’m teaching a basic no-knead bread class down in the OC at the Ecology Center in San Juan Capistrano on Saturday February 8th. To sign up head over to the event page. Here’s the 411: Ditch the preservatives and plastic wrap. Join us and learn how to make homemade, all-natural bread from scratch. Take home fresh and ready-to-bake dough! There was a time in the not-so distant past that the smell of freshly baked bread permeated house...

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2013 in Review Part II

July We got rid of our compact florescents and went back to incandescent bulbs. In most household applications, believe it or not, incandescent bulbs are a better choice. Mrs. Homegrown pondered equine touring by reviewing an obscure book, The Last of the Saddle Tramps. Perhaps she was inspired by our 2012 siting of the 3 mule guy (one of our most Googled posts, by the way). August I consider summer to be our winter in Los Angeles. It’s...

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Saturday Linkages: Logs, Invasives and Italian Veggies

Italian veggie tips: Amicidellortodue http://feedly.com/e/AeUKDhxu  The Trouble with the Word “Invasive” | Garden Rant http://gardenrant.com/2014/01/the-trouble-with-the-word-invasive.html … Colon shaped tiny hotel: http://www.unusualhotelsoftheworld.com/casanus OTIS | Tiny House Swoon http://tinyhouseswoon.com/otis/  Changing the maple syrup paradigm. Crazy efficient, yet also grim, from the tree’s perspective– and mine. http://www...

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Book Review: The Blood of the Earth: An Essay on Magic and Peak Oil

...u’ll probably come to agree with him, because in this book, as in all of his writing, Greer is remarkably lucid, straightforward and persuasive. Blood of the Earth is unlike any other book you’ll read on peak oil. It’s challenging, honest, sobering and inspiring. It’s not a end-times book. Greer doesn’t do apocalypse. Nor is it an airy-fairy “we’ll save the world by the magic of positive thinking” s...

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What Preparedness Lessons Did You Learn From Hurricane Sandy?

We’re interested in hearing from our east coast readers about how they rode out Hurricane Sandy. How did the storm impact you? How did your preparations work out? Is there anything you would do differently next time? Hurricane Sandy was a reminder to us to take a look at our preparedness. We may not have monster storms here in Los Angeles, but we certainly are overdue for a big earthquake. It’s been a long time since we’ve tak...

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SurviveLA Scoops Field and Stream

Looks like Field and Stream Magazine, the Robb Report of the guns and pickup crowd, has their own survival system in a Altoid can. We don’t like to brag too much here but in an earlier post, thanks to the folks at Illuminate LA, we featured a similar system with more items that is half the size. Speaking of Illuminate LA make sure to check out the handy preparedness info they have posted on the right side of the page as well as all the fu...

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It’s Official: The End is Near

Cheese doodles sandwiched by two images from a Qatar Airlines ad Today’s Wall Street Journal reports that the price of corn has got so high due to its use for ethanol, that farmers are resorting to feeding livestock, “cookies, licorice, cheese curls, candy bars, french fries, frosted wheat cereal and peanut-butter cups.” GARLAND, N.C.–When Alfred Smith’s hogs eat trail mix, they usually shun the Brazil nuts. ...

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Happy Thanksgiving, Now Go Buy Something

...ical urban homesteader in your life we’ve opened a Homegrown Evolution Amazon Store which contains books and tools that we actually own and use around our humble compound. Purchases made through the store and even other items you click through to will help support this website. A few items in I’d like to call attention to: Novella Carpenter’s Farm City Carpenter is a phenomenal writer and anyone who’s involved in the acti...

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A tasty Italian chard: Bieta Verde da Taglio

A few folks have written to ask what we’re growing in our winter vegetable garden and we’ve been late to reply. Since we’re in USDA zone 10 and seldom get freezing weather here in Los Angeles, we can grow year round. One of my favorites this winter has been a Swiss chard variety from Italy called Bieta Verde da Taglio or “Green cutting chard”. Verde da Taglio has thin stems and thick leaves. It ain’t as pretty...

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