Why You Shouldn’t Use Rat Poisons

October 20, 2015

...any readers of this blog use rat poison, but I’m hoping some of you will share this post with your friends and relatives. The NPS has a short info page on how to control rats without using anticoagulant rat poisons....

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New Slow City

Mrs. Homegrown

September 28, 2015

Nature Awareness, Reviews

...and covers more ground than the previous sentence even begins to suggest. Read it. Bill is in the middle of a book tour right now, so I wanted to put up his schedule so you can catch him if he comes to your town. He’s an engaging speaker, so do get out and see him if you can. See his events page for details on each event. Wednesday, Sept 30 – SAN FRANCISCO Friday, Oct 2 – CLAREMONT Saturday, Oct 3 – LOS ANGELES Tuesday, Oct 6 – ASHLAND Wednesday,...

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Bird’s Nest

Mrs. Homegrown

July 7, 2015

Animals, Thoughtstylings

8 Comments

...grape skins onto our patio every night, as we steadily lose our war with the nocturnal creatures for our grapes. But that is the subject of another post. Anyone have any guesses about what kind of bird made this nest? The bowl is about 3 inches (7.5 cm) across. ETA: I’ve been looking at this great page of bird nests–it’s heaven for the bird nest enthusiast. So many types of nests! Wee little eggs! Baby birds! One bird even made its nest in a swea...

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027 Michael Wittman on Biochar

Mr. Homegrown

December 3, 2014

Podcasts

3 Comments

...ochar in animal husbandry The Biochar Revolution Blue Sky Biochar Facebook Page I mention an article from the Washington State University, Biochar: A Home Gardener’s Primer And thanks to Root Simple Podcast listener Max Morgan for connecting me with Michael. If you want to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. You can subscribe to our podcast in the iTunes store and on Sti...

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Kimchi Class this Saturday!

Mr. Homegrown

September 16, 2014

Events, Food, Food Preservation

...ple Podcast is holding another Kimchi class on Saturday September 20th from 10 a.m to 1 p.m. in Koreatown: The 3-hour class is a hands-on experience where you make two kinds of fermented kimchi – napa cabbage (poggi) and radish (kkakdugi) – and one quick pickle. We then share a light meal of rice, kimchi, soup and other side dishes. You leave the class with three containers of kimchi and pickles that you have made, printed recipes and the know-how...

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