How I Learned to Stop Worrying and Love the Grub

...rning you empty a bucket full of grubs for your grateful chickens or fish, making sure to reserve a few to ensure future black soldier fly generations. Adult black soldier flies don’t bite and are only interested in flying around looking for sex and, in the case of the females, to find a good place to lay eggs. At $179, the BioPod™ is above our humble slacker budget level, but you can make your own out of the ubiquitous five gallon bucket. While I...

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Saturday Tweets: Don’t Fear the Green Reaper

...the light relentlessly pierced through even the tiny slits in the shades, making it difficult to fall asleep. Thanks goodness I moved from that area. pic.twitter.com/ECmbRPxz4h — Robert Kwolek (@RobertKwolek) January 31, 2019 “The internet’s emphasis on metrics and quantity over depth and quality has engendered a society that values celebrity, sensationalism, and numeric measures of success.” – #TeamHuman, #39 Get the manifestohttps://t.co/QCJ0Ng...

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So Wrong it’s Right

...st post a few corrections this morning. Please note our corrected posts on making prickly pear cactus jelly and on our tomatoes. Also, our poll results are in and you all want more info on growing your own food! We note with some dismay the low rating of the harangue, the popularity of which is a minority view not surprisingly expressed by two friends and professional harangists, one an attorney and the other LA bike activist extraordinaire SoapBo...

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The #700 Bookshelf

...art. The #700 bookcase as seen in the 1909 catalog. My latest project was making a copy of Gustav Stickley’s #700 bookshelf, originally manufactured in 1904. The $30 price in the 1909 catalog would be around $900 today, not cheap considering that a good salary at that time was between $2,000 and $5,000 a year. In my cranky opinion the pre-WWI Arts and Crafts era marks the pinnacle of American design. It’s all downhill from this point. The #700 bo...

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Hoshigaki Season

...ime to make hoshigaki, a Japanese delicacy made by hanging peeled persimmons up in a window to dry. Hoshigaki are chewy and subtly sweet. The texture of hoshigaki is different than what you would get if you just put persimmons in a dehydrator. And if all goes right the sugar comes to the surface making it look like the fruit has been dipped in powdered sugar. If you can find them in a Japanese market they are extremely expensive. And the ones I sa...

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