Saturday Linkages: Bow Drills and Cramped Apartments

March 16, 2013

Bow drill from Low Tech Magazine Gardening The End of Molasses Malarkey: http://ow.ly/1TC4aU DIY Making Wooden Spoons http://lloydkahn-ongoing.blogspot.com/2013/03/making-wooden-spoons.html#.UUPl2rFofzQ.twitter … Low-Tech Wonders Hand powered drilling tools and machines: http://www.lowtechmagazine.com/2010/12/hand-powered-drilling-tools-and-machines.html … Endless Rope Drives: http://www.lowtechmagazine.com/2013/03/the-mechanical-transmission-of-...

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A Report from the 2014 Heirloom Expo in Santa Rosa

Mr. Homegrown

September 15, 2014

Gardening

5 Comments

...had a great time, as usual. I’ve attended every year since its inception in 2010. The Expo features mind boggling displays of what can only be called vegetable porn. Hint: if you hang around after the conclusion on Thursday evening you can score the display items. For two years in a row we’ve gone home with a rental car stuffed with heirloom watermelon and squash. But the real draw for me are the seminars and panel discussions. Above, some of the...

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FlicFloc Flak

Mr. Homegrown

January 26, 2015

Food, Wheat

11 Comments

...licFloc. A cheap cracker is fine for cracking corn for chicken feed or making a course grind of rye for a Scandinavian style bread, but it does not make either flour or truly flaked grains. The FlicFloc flakes oats and cracks wheat and rye and it’s easy to clean. I’ve never regretted paying more for a tool that will last a lifetime. I have regretted, many times, buying cheap tools. The FlicFloc broke my Grape Nuts addiction. It will pay for itself...

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The KoMo FlicFloc

Mr. Homegrown

December 18, 2014

Food

12 Comments

...field theory. And it’s all thanks to an impulse purchase at an awesome new homesteading supply shop in our neighborhood, The King’s Roost. My credit card discharged from my pocket like ectoplasm at a 19th century seance when I spotted the KoMo FlicFloc. The FlicFloc manually flakes oats, wheat, rye, barley, millet, spelt, rice, sesame, flax seed, poppy and spices. The breakfast possibility it opened to me? Fresh muesli is thy name. Finally a filli...

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2,000 Year Old Bread

Mr. Homegrown

August 15, 2014

Bread, Food

10 Comments

...have been eating white bread for a long time. Ironically, healthier whole wheat breads tended to go to poor folks. Also he says that the Pompeian bread would most likely, as this chef proves, look and taste a lot like contemporary “artisinal” sourdoughs. In other words, the bread you buy at a fancy bakery like Tartine in San Francisco hasn’t changed much in 2,000 years. The British Museum has helpfully provided a recipe should you want to make yo...

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