Homegrown Revolution at the Silver Lake Film Festival

Thanks to the cinematic revolutionaries at the Echo Park Film Center, Homegrown Revolution’s debut video “How to Build a Self Watering Container” will premiere at the Silver Lake Film Festival, as part of the Sustainable LA program on SUNDAY SUNDAY SUNDAY May 6th at 11:30 a.m. at the LosFeliz 3 (1822 North Vermont Avenue-map).

We’ll be sharing a program with composting Culver City comrade Elon Schoenholz, the Fallen Fruit dudes, and even the illustrious Midnight Ridazz, who have agreed to wake up before noon to attend.

Join us for the after-party, and the after-after-party during which we’ll go find a barricade to storm.

The Survivor

We interrupt this dull series of articles about rainwater harvesting for important breaking news at our urban homestead–the development of the SurviveLA signature cocktail–the Survivor.

For a long time we’ve cursed the previous owners of our compound for their useless, inedible landscaping. One of the plants they left us that we’ve lived with for all these years is an ornamental pomegranate tree (Punica granatum) that, while attractive, we had previously assumed was useless due to the very small fruit. We’ve tried to eat them, and found the flavor a little too tart, and the seeds difficult to extract. Thanks to a tip on the internets, we discovered that the answer to using ornamental pomegranates is to juice them.

The fresh juice was surprisingly sweet and flavorful, leading us immediately to grab the cocktail shaker and develop the long overdue SurviveLA cocktail:

3 oz pomegranate juice (from your own tree, of course)
1/2 oz Triple Sec
1 oz citrus vodka

Now, we’re more the stern gin drinking types around here, but the citrus vodka seemed to provide the right note of tartness to balance out the sweet pomegranate juice. The name, Survivor, is in part a dedication to the plant itself. Pomegranates can survive with little or no water in terrible soil and never seem to need to be fertilized.

As a symbol the pomegranate can be found in all of the cultures of the Mediterranean. From the Wikipedia entry:

In the sixth century BCE, Polykleitos took ivory and gold to sculpt the seated Argive Hera in her temple. She held a scepter in one hand and offered a pomegranate, like a royal orb, in the other. “About the pomegranate I must say nothing,” whispered the traveler Pausanias in the second century AD, “for its story is something of a mystery.”

We propose that Hera ditch her scepter and instead grasp a cold martini glass containing the newest cocktail of 2007, the Survivor.

Be Idle

Homegrown Revolution attended a talk at the Eco-Village by Cecile Andrews, author of Slow is Beautiful: New Visions of Community, Leisure and Joie de Vivre and Circle of Simplicity: Return to the Good Life. Part of the Urban Homesteadin’ thing involves simplifying one’s life, but we just can’t get behind the all the deprivation and mortification that often goes with American’s puritanical approach to the new simplicity. A compelling speaker, Andrews echoed our wariness and used the Slow Food movement as an counter-example to the pitfalls of the simplicity movement.

The Slow Food movement began in Italy as a reaction to the invasion of American style fast food which threatened Italy’s rich culinary traditions. The genius of the Slow Food movement according to Andrews, is that it linked the pleasures of good food with the issues of knowing where our food comes from, supporting local farmers, and caring about the environmental implications of agriculture. In other words, Slow Food is not about deprivation, but instead it’s about pleasure, kicking back with friends, and general celebratory idleness. So with the Slow Food movement, or with a pleasure based simplicity, while we pursue environmental justice we should also be having a damn good time. In so doing, happiness becomes both the pathway and the result of our life journey.

Life is too short to be miserable. A kitchen disaster this morning with a terrible granola recipe from Frances Moore LappĂ©’s book Diet for a Small Planet, reminded us that while the thesis behind that book, that modern agriculture is causing tremendous harm, is more valid than ever, the solution offered by the food activists of the 1970s, namely a bland vegetarian diet is just no fun at all. So in the spirit of the Slow Food movement, SurviveLA would like to share one of our favorite recipes, from Lynne Rosetto Kaspers’ book The Italian Country Table. Kasper discovered this linguine with pistachio-almond pesto on the island of Lipari off the coast of Sicily and SurviveLA suggests that you make up a pot, have some friends over and celebrate idleness by eating, drinking and generally doing nothing. We like to use mint that we grow in the garden — mint is one of the easiest herbs to grow and we recommend that everyone have a patch or pot of it on their homestead (it tolerates shade, but it can be a bit invasive so stay on top of it or make this recipe often!). We’ve also substituted basil when we have that on hand.

1/2 cup unblanched whole almonds, toasted

1/2 cup shelled salted pistachio nuts, toasted

1/3 cup pine nuts, toasted

1 large garlic clove

Pinch of hot red pepper flakes

2 1/2 to 3 1/2 tablespoons fruity extra-virgin olive oil, or more to taste

40 large mint leaves (a blend of spearmint and peppermint if possible)

Salt and freshly ground black pepper

1 pound linguine, spaghetti, bucatini, or other string pasta

6 quarts boiling salted water

1 1/3 pint baskets (1 pound) flavorful cherry tomatoes, quartered

1. Mix the cooled toasted nuts. Coarsely chop about one quarter of them and set aside.

2. In a mortar (a processor is second choice), pound (or grind) the garlic to a paste with the hot pepper and 2 to 3 tablespoons of the olive oil. Work in the remaining whole nuts and a little more than half the mint leaves until the mixture looks like very course meal, with pieces of nuts at about 1/8 inch. Season to taste with salt and pepper. Tear up the remaining mint leaves.

3. Cook the pasta in fiercely boiling water, stirring often until tender yet firm to the bite. As the pasta cooks, gently blend the pesto, tomatoes, and 1/2 tablespoon of the oil in a deep pasta bowl.

4. Sim off 1/2 to 3/4 cup of the pasta water just before draining, and drain the pasta in a colander. Add the pasta water to the bowl. Add the sauce, pasta, chopped nuts, and salt and pepper to taste and toss. Then toss in the reserved torn mint. Taste for seasoning, adding extra oil, mint, salt, and/or pepper if needed. Serve hot or warm. No cheese is used here.