Search Results for: label/food preservation/2011/04/making-it

819 results

An Omnivore’s Dilemma

Avatar photo
Animals, Chickens
81 Comments
...believe these concerns are outweighed by the benefits of knowing where my food comes from, but others may disagree and I respect that. Since I’ve been asked in the past, I’ll let everyone know that I’m a omnivore (though I don’t eat much meat, following Michael Pollan’s admonition, “Eat food. Not too much. Mostly plants.”). Mrs. Homegrown is a “fishetarian”. And I’m interested in hearing our reader’s opinions on the ethicacy of keeping backyard l...

Read…

The High Cost of Golf

Avatar photo
Lawns, Thoughtstylings
14 Comments
...r big cities live in apartments and don’t have any space to grow their own food. Meanwhile, waiting lists for plots in community gardens grow longer for lack of space. Most neighborhoods, of course, have no community garden at all. According to the City of Los Angeles’ 2006-07 budget, city run golf courses account for 1,500 acres of LA’s meager 8,520 acres of developed park land, meaning that 17% of park land is devoted to wealthy, middle-aged men...

Read…

The Urban Homestead

Avatar photo
Publications
4 Comments
...or the urban homesteading movement shows how to grow and preserve your own food, clean your house without toxins, raise chickens, gain energy independence, and more. Step-by-step projects, tips, and anecdotes will help get you started homesteading immediately. The Urban Homestead is also a guidebook to the larger movement and will point you to the best books and internet resources on self-sufficiency topics. Written by city dwellers for city dwell...

Read…

Something for Nothing – Wild Mustard Greens

Avatar photo
Food, Foraging
...analysis is available. The seed can be ground into a powder and used as a food flavouring, it is the ‘white mustard’ of commerce . . . The pungency of mustard develops when cold water is added to the ground-up seed – an enzyme (myrosin) acts on a glycoside (sinigrin) to produce a sulphur compound. The reaction takes 10 – 15 minutes. Mixing with hot water or vinegar, or adding salt, inhibits the enzyme and produces a mild bitter mustard.” And spea...

Read…