Chicks, Mayonnaise and Personal Responsibility

Recently, an email from Farm Forward (which I believe is tied to PETA somehow) appeared in the Root Simple mailbox, saying, “I thought you and your readers might be interested in a new campaign Farm Forward just launched called BuyingMayo.com. We’re letting consumers know that baby chicks are killed in the process of making America’s #1 condiment: Best Foods & Hellmann’s Mayonnaise.” Following the link, I found...

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Beans 101 (Return of Bean Friday!)

Simple is good. As a follow up to the “Dollar Supper” post,  this post is about is the simple act of making a pot of beans. I make beans about once a week, the goal being to always have beans in the fridge. For us, they’re an essential staple. (Readers new to Root Simple should note that we’ve done a lot of posts about beans, and have gathered favorite bean recipes from our readers. So if you’re looking for recipes,...

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The Strange World of Artificial Plants

Ikea’s Fejka. On a recent pilgrimage to Ikea, I ended up staring at a large display of fake plants while Mrs. Root Simple found a replacement for our kitten-shredded drapes. Viewed from a distance Ikea’s plastic plants were realistic, though seemingly outside of any known plant genus. I found myself pondering the question of what permacultural context in which these plastic plants would be an appropriate design solution. I couldnR...

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One Secret for Delicious Soup–A Parmesan Cheese Rind

Our cats seem to sneak into every food related photo session. This is simple, but it works so very well. If you use real Parmesan cheese, like Parmigiano-Reggiano, save those rock-hard rinds. They are magic flavor bombs. All you do is add them to soup or bean dishes. Add them at the start of cooking, because they need a good long while to soften up and release their flavor goodness. They don’t make the dish taste cheesy, but rather add tha...

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Edible and Tasty Arugula Flowers

Our winter vegetable garden is just about finished. This week I’m going to tear out most of it and plant tomatoes and a few other summer veggies. I may keep some of the arugula that has gone to flower a little longer. Why? arugula flower taste great in salads bees love them arugula self seeds readily The flowers, which taste like the leaves, are a reminder of my favorite time of year: arugula season. Each year I curse myself for not pla...

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Getting Hardscaping Right

A water feature at Keeyla Meadows’ garden in Berkeley. One of the many lessons I learned on the tour I took of Bay Area gardens as part of the Garden Blogger’s Fling is that you’ve got to get the hardscaping right before even thinking about plants. When I asked garden designer Keeyla Meadows about the large stones in her garden she told me that they were craned in above the house. It was clear that at some point in the evolutio...

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Sweet Potatoes for Breakfast

Yesterday I talked about the worst breakfast ever. Today I’ll tell you about my new favorite breakfast. Erik knows what he’s going to have for breakfast every day: Grape Nuts. He’s had Grape Nuts for breakfast pretty much every day since I’ve met him, excepting travel, special pancake-type breakfasts, or the occasional Grape Nut outage. I’ve never been a fan of the cereal myself, since I learned as a child, much to...

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Natural Products Expo West: The Good and the Ugly

The Natural Products Expo West, which took place this past week, is one of the largest conventions in the US. It’s a high stakes dating game between retailers and food, cosmetic and supplement producers. This year I promised myself that I would not sample every power bar and gluten free pizza thrust into my hands. I failed and paid unmentionable consequences later. Imagine the center snack aisles of Whole Foods dumped into a funnel and sh...

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California’s Drought and What To Do About It

By this summer, due to the worst drought in memory, California will resemble the desert planet Arakis in Frank Herbert’s novel Dune. Not only will we be watering our lawns less, we’ll be drinking our own urine. Knife fights with a bikini clad Sting will break out and we’ll be trading our bikes for rides on the over-sized worms emerging from our compost bins. But I digress. Let’s cover what we’re doing at the Root S...

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Delicious Cauliflower

For me, cauliflower is a vegetable which eludes inspiration. I eat it raw. I roast it. I’ve made soup with it once or twice. That’s about the sum of my historic use of cauliflower. Now, everything has changed. I’ve found a recipe for cauliflower which I love. It comes from a book called Vegetarian Dishes from the Middle East, by Arto der Haroutunian. I think I’ve mentioned it before. It’s a good, reliable book. Lat...

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