Federico Tbn’s Self Irrigating Pots

...SIPs) he built out of found materials. The one in the picture above uses a water jug and a five gallon bucket. Unlike my really ugly SIPs, Federico has taken the time to ornament the outside of the bucket. Federico says, This one is a variation on the 5 gallon bucket system. The handle on the jug was a convenient way of inserting a piece of 1/2 inch PVC pipe to refill the reservoir. The plastic on the 5 gallon jug was surprisingly pliable; I was a...

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Cooking with Poo

...plastic bag. Each day you add one bucket of excrement and five buckets of water. In return you get “biogas” and usable compost. Some clever artistes have turned biogas into art. A Danish collective who call themselves Superflex have created a biogas system involving an bright orange ball to collect biogas and claim that just two cows will generate enough gas for 8 to 10 people. SurviveLA is working acquiring a herd of water buffalo for Silver Lak...

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Pooh Power!

...be used with any portable toilet or even in your standard home toilet when water flushing is unavailable. Can be used under or over (to keep sanitary) any toilet seat. After use, simply fold the Wag™ Bag into the zip-close bag and close. Dispose in trash container. An absolute must for your car, camper, boat, or plane (or those unsavory outhouses). Weighs 3 lbs. per kit. The Wag™ and Pooh-Powder technology was developed by Phillips Environmental P...

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A Recipe for Injera

...t on an easy way to keep and maintain a sourdough starter) 5 cups lukewarm water 2 cups whole-wheat flour 2 cups teff flour (an Ethiopian grain available from Bob’s Red Mill at Whole Foods) 1 teaspoon salt 1 teaspoon baking soda or baking powder (optional) Vegetable oil 1. Mix the sourdough starter, flours and water. The result should resemble a pancake batter. 2. Ferment in a warm place for 24 hours. 3. Just before you cook add the salt. 4. Katz...

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Home Baked Bread in Five Minutes

...is and Jeff Hertzberg, explains their simple recipe. Combining just flour, water, salt and yeast, with no kneading, you make up a very wet dough, let it rise for two hours and then either bake it or stick it in the refrigerator. The dough keeps in the fridge for up to two weeks, taking on a sourdough flavor as it ages. When you want a loaf of bread you tear off a softball sized chunk, let it rise for 45 minutes and stick it in the oven. A pan of w...

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