Shoemaking workshop in Los Angeles, Oct. 16-19

...le to the land of tottering platform heels. The shoes are made from custom patterns modeled on your own feet, so the shoe will fit you like no other. It’s a pricey class-but keep in mind how many hours of instruction you’re getting–and you’ll walk away with a pair of custom shoes and the know-how to make more.  In the end, it’s actually a great deal. I’ll be there, and there’s only room for 4 more people....

Continue reading…

Virtuosic Bread Shaping

...t repeat it 10,000 times. That was the advice of a chef friend when I asked her how she learned to shape pizzas. The bread being shaped here is called Markook, In Arabic, مرقوق، شراك. It’s a flatbread found throughout the Middle East (an Armenian friend who grew up in Lebanon told us about it). A casual Youtube search will reveal many different Markook shaping techniques. Here’s a pillow free version making the rounds on Facebook:...

Continue reading…

C-Realm Podcast on the Age of Limits

...ers of Root Simple. After our interview, KMO talks to Archdruid John Michael Greer who had a similar reaction to the conference’s mashup of drum circles and near term extinction enthusiasts. One of the many things Kelly and I neglected to mention during the interview is that we think there should be a conference here in Los Angeles that would gather together all the amazing people in our region who are making a difference in this world. We&...

Continue reading…

Kintsugi: Creating Art out of Loss

...re and here). Kintsugi is such a subtle, wise practice. It’s not about fixing something good as new, as if it had never broken, but acknowledging that breakage, and making something new and beautiful out of disaster, via the practice of mindfulness. Perhaps we can learn something from this. Please do check out the video–it’s short and beautiful. In it, a young craftsman explains the rising popularity of this 400 year-old art for...

Continue reading…

My Brand New Homebrew Soda Carbonator

Erik won the good husband award this Valentine’s Day. He surprised me with my very own soda making machine. This is not a SodaStream–it’s better. It’s an industrial strength CO2 tank topped with sturdy dials and valves and whatnot, all sourced from the local homebrew shop. He’s going to do a how-to post soon (tomorrow maybe?) on how to put together the parts, and how to use it. So hold on for tho...

Continue reading…

What the Internet Will Look Like After the Zombie Apocalypse

..., completely independent of the internet. The map above is the network built by HAMs in Austin, Texas. Basically it’s a bunch of hacked Linksys routers connecting wirelessly over a wide area. Plug a laptop into any of the routers and you can trade messages, files and live video back and forth. This is possible because it just happens that the frequency range of off the shelf wireless routers overlaps with amateur radio frequencies making it...

Continue reading…

A viewing suggestion from the media arm of Root Simple

...achine I’m typing on to communicate with the outside world, to the electric light burning beside me. Bless the BBC for making Tudor Monastery Farm (a title which I believe would not fly on American television). This is a quiet series showing three historians/archeologists at play in the Weald & Downland Open Air History Museum, trying out some of the skills they’d need to be tenant farmers to the local monastery. It has some of th...

Continue reading…

The Energy Environment Simulator

Photo: Niklas Vollmer. Sometime in the mid-nineties I was thrift shopping in San Diego with my friend Niklas Vollmer. I can still remember the moment we stumbled on the Energy-Environment Simulator. We couldn’t stop laughing and we realized that we had to buy it. How often do you run into an Energy-Environment Simulator in working condition? t’s been the centerpiece of Nik’s living room ever since, even makin...

Continue reading…

Stern Sprouted Wheat Vegan Cookie or Health Bar Type Things

...all) in the oven. Pop the sheet into a preheat low oven (200 degrees) and bake for about 2 hours. Keep an eye on them in the last hour. They should not get so dry that they turn hard and crumbly. Mine were done in 1 hour and 45 minutes, and my oven runs cool.  When done they will have a little color and will hold together, but will be soft to the bite. These need to be wrapped up and stored in the fridge. The ingredients. It looks like Heidi̵...

Continue reading…

Dave Miller on Baking with 100% Whole Wheat

...asket and allowed to proof for another 3 hours (depending, of course, on temperature). Once the proofing is done the dough goes into a 500° F oven for 20 minutes. The temperature is reduced to 450 degrees for the final 30 minutes. Steam is important. In a home oven I prefer baking in a cast iron pot. A LABB member shot video of the workshop that we hope to be able to share. When that video becomes available I’ll make sure to link to it on...

Continue reading…