001 Transplants vs. Seedlings, Josey Baker Bread, Gluten Intolerance and Rats in the Compost


As they say in Silicon Valley, if you’re first release is perfect you’re too late. With that in mind, I’m finally putting up the first (after a few false starts) Root Simple audio podcast.

Right now the format is Kelly and I recapping recent blog posts and going into greater detail. Plus we answer some long overdue reader questions. When we get more comfortable with podcasting we’ll start having guests.

In this episode of the Root Simple podcast we discuss transplants vs. direct sowing, the book Josey Baker Bread, gluten intolerance and answer a listener question about rats.

Let us know what you think and what you’d like us to cover. If you want to leave a question you can call (213) 537-2591 or send an email to [email protected].

The theme music is by Dr. Frankenstein. Additional music by Rho.

A downloadable version of this podcast is here. You can subscribe to our podcast in the iTunes store.

Leave a comment


    • It takes a few hours for iTunes to update the feed from our website. The new audio podcast should appear with the previous four videos. I may need to separate the two feeds–one for videos one for audio podcasts.

  1. Great! I was going to ask the same question. Very excited for this. Thanks for all you do.

  2. Congratulations! I own a small production company, and we have been doing podcasts for quite some time! Excited to see that you are branching out your platform to podcasts, best of luck!

  3. Thanks so much for the discussion about seeds vs. transplants. I too live in Los Angeles and have been battling the strange weather this spring/early summer. Good to know that I’m not alone. I discovered your page recently and it’s a joy to hear the voices behind the blog! Keep up the wonderful work.

  4. The Rats in Compost discussion prompted me to go online and do a little research. I have/do have them and am concerned about the bacteria issues. “Bokashi” composting may be the answer for people. It’s basically pre-fermenting food scraps for 10 days. Afterwards, it renders the resulting waste as something that rats won’t eat at all.

  5. That was a great podcast. My allergist said that tests showed I do not have celiac problems nor am I allergic or sensitive to gluten or wheat, but that the test was not necessarily right. He said I could have a sensitivity to wheat. Grrrr. Of course, it could be something else in the wheat or bread. I do know that I have no adverse reactions from white bread. Strange.

    My compost draws rats? And, I have been told my hens and bird feeder encourage rats. All this is discouraging. At least I don’t have skunks.

  6. Do we have to wait another two years for the next podcast?
    Lots of great information, but my favorite part was when the two of you were talking simultaneously.

    • My commitment is to put them out weekly. And, I promise more simultaneous talking!

  7. I’m not much of a podcast listener – unfortunately (?) I can read much faster and skim to figure out what I want to read… audio/video is too linear for me… BUT how else would I learn I’ve been pronouncing John Jeavons’ name wrong (ie. Jevvins)… oh and kamut (ka-moot, right?)… ah the pitfalls of being bookish.

    That said, I’d be curious to know if you’re experimenting at all with direct sowing in pursuit of figuring out what can naturalize a la permaculture/Fukuoka style annual gardening.

    • We’ve always got Fukuoka in the back of our minds, especially since there is not a lot of info about food forestry practices in our Mediterranean climate. So far the winners are cardoon, New Zealand spinach, nasturtiums, fennel and wheat. Feral fig trees often sprout in our neighborhood too.

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  9. hey! just wanted to say that i listened this morning and really enjoyed it, can’t wait for the next episode.

    fyi on rats: http://io9.com/5931901/recipes-for-the-post-apocalypse-how-and-why-to-eat-rat-meat
    “Laura Ginn did just that recently, breaking her lengthy vegetarianism to how to butcher and prepare rodent meat. Ginn is an artist whose work largely incorporates survival skills such as skinning and tanning. (Those who are squeamish about the skinning and dismantling animals might want to steer clear of Ginn’s photography, but it offers sober images of those skills at work.) She opened her recent exhibition, “Tomorrow We Will Feast Again on What We Catch,” at New York’s Allegra LaViola Gallery with a sit-down dinner where the star food was rat. Ginn attended the occasion, appropriately, in a dress made from 300 rat pelts.”

    future project…

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