Our Books

Making It: Radical Home Ec for a Post-Consumer World , by Kelly Coyne and Erik Knutzen This book, written by a husband-and-wife team of die-hard DIYers, will leave you thinking you can take on the world and win. –Milwaukee Journal Sentinal My favorite of all these recent books by far… — Kirkus Reviews A how-to book providing you with all of the tools you need to become a producer instead of a consumer and transform your h...

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Using Kosher Salt for Making Pickles

...t for fermented pickles, you must weigh out the proper amount.Weigh out 73⁄4 ounces (220 grams) of flaked salt, and you will have the equivalent of 1 cup of canning and pickling salt. This same publication also notes how easy it is to find pickling salt and how hard it is to find kosher salt. It’s just the opposite here in Los Angeles. So what kind of salt do you use for pickling and fermenting? What’s the easiest to find where you l...

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Shiitake Happens

Well, actually, shiitake doesn’t happen. It’s back to the drawing board for our first experiment in mushroom growing. We ordered a kit and dutifully followed the directions, but a combination of high temperatures and too much or too little water resulted in the result you see above, what looks like a cake with a skin disease. And even if we got a crop the cost of the kit was too high to make the process economical. The kit came pre-...

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Bar Codes on Veggies

...n the QR code on the label. The code links to a mobile website detailing origin, soil composition, organic fertilizer content percentage (as opposed to chemical), use of pesticides and herbicides and even the name of the farm it was grown on. Consumers can also access the same information over the Ibaraki Agricultural Produce Net website by inputting a numbered code on each label.” Though we’re not Luddites, we have mixed feelings abo...

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Gluten Intolerance . . . Is It All In Your Head?

...a bread club, after all) smacks of religious zealotry. We know with a great deal of certainty that gluten intolerance in the form of celiac disease effects slightly less than one percent of the population. That actually makes it one of the most common disorders related to food. But a much larger percentage of people self-diagnose as gluten intolerant who do not have celiac disease. Peter Gibson, a professor of gastroenterology at Monash Univers...

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How to Make Soba Noodles

Last month I took an amazing class with author and chef Sonoko Sakai on how to make soba noodles by hand. She’s a great teacher and I managed to make a halfway decent couple of servings of noodles during the class. Like many Japanese arts, soba making has a series of very precise steps. The recipe itself is simple (just buckwheat flour and water), though you do have to pay close attention to the temperature and humidity in the room. Whil...

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Tippy Tap, Beta Version

A tippy tap is a water-saving handwashing device developed for use in areas where there is no running water, usually fabricated out of simple found materials. Erik and I both love appropriate tech, and this is a really good example of the form. The tippy tap literally saves lives by allowing people to wash up after visiting the bathroom. Erik included a tippy-tap, a rather fancy version of one, it turns out, in one of our link roundups.  I̵...

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Adventures in Gardening Series: Wrap up on the Hippie Heart: Growing lentils and flax

The Hippie Heart got a crew cut We’re clearing out our cool season crops for the warm season ones, so it’s time for some reporting on the new beds we’ve been profiling under the “Advances in Gardening” series. We’ll start with the Hippie Heart. The Hippie Heart is a heart-shaped bed where I was intending to experiment with planting seeds straight out of the pantry, ill-advised as that might seem,...

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Make a Spore Print

Making a mushroom spore print is a fun activity for the kidlings and it’s simple: 1. Pick a mushroom (from the wild or the supermarket) and break off the stem. 2. Put your mushroom, spore side down, on a piece of white paper (or a 50/50 split of of dark paper and white paper to check subtleties in the color). 3. Put a glass over the mushroom and wait 24 hours. The next day you should have something that looks like the picture above. Spore...

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Oatmeal: It’s Not Just for Breakfast Anymore

(we’ve really gotta get us a live-in food photographer) Mrs. Homegrown Here: Okay, this is one is a little weird.  I’ll tell you right off that Erik won’t eat this stuff (it just seems wrong to him), but I love it. I’m exploring the world of savory oatmeal. I’m sure there are savory oatmeal recipes on the web, but I haven’t looked because I’m enjoying working without a map. What I’m doing...

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