Thomas Pynchon on Pizza

...f the Bodhi Dharma product. Its sauce was all but crunchy with fistfuls of herbs only marginally Italian and more appropriate in a cough remedy, the rennetless cheese reminded customers variously of bottled hollandaise or joint compound, and the options were all vegetables rigorously organic, whose high water content saturated, long before it baked through, a stone-ground twelve-grain crust with the lightness and digestibility of a manhole cover....

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Saturday Tweets: Lyme Disease, Unuselessness and a Plum Mystery

...https://t.co/5GPl6uJlHq — Rachel Surls (@RachelSurls) May 2, 2018 Luther Burbank Left Behind a Plum Mystery… Now Rachel Spaeth (of Redwood CRFG) is trying to decode him. https://t.co/jbbaKFQQmU — Fruit Cornucopia (@ValenzuelaJohn) April 30, 2018 "The heart ties everything together and is where you find meaning in all of this." @climatehuman Being the Change: Live Well and Spark a Climate Revolution #climatechange #CLC #mindfulness pic.twitter.com...

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O79 Growing and Breeding Tomatoes with Fred Hempel

...etables in Northern California. His focus is on tomatoes, peppers, squash, herbs and edible flowers. In the podcast we ask if there is such a thing as a heirloom tomato? What does a tomato breeder look for in a tomato? Why do supermarket tomatoes taste so crappy? And what happens when you turn a tomato breeding project over to an eight year old. We also talk about how to water tomatoes and prepare soil. During the podcast Fred mentions: Dumont #4...

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067 Wild Drinks and Cocktails With Emily Han

...r of Wild Drinks and Cocktails and the Communications Director for LearningHerbs.com. Emily’s website is EmilyHan.com. During the show we discuss the difference between “wildcrafting” and “foraging” and how you can use easily foraged herbs, fruits, pine needles and flowers to make shrubs, switchels, tonics and infusions. Emily also shares her easy distillation method and advice on what to do with all those prickly pear fruits! If you want to leave...

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Country Wisdom

...h clear illustrations. While we don’t anticipate having to skin and eat bear anytime soon, “Bear meat is dark and well flavored. The layer of fat should be trimmed off or it will give the meat a strong gamey taste” we did appreciate things such as the three pages of quick bread recipes (we’ll test some and let you know how they work) and the tips on using herbs. And lots of folks in our neighborhood could benefit from the dog training advice. Who...

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