Our new front yard, part 2: theory

...ch makes working on it real fun.) That might be one reason why the idea of making it into an orchard had so much appeal. When garden design books bother to address hillside gardens, they always feature much bigger hills than ours, and these hills feature expensive hardscaping, like artfully arranged imported boulders, fancy staircases which sweep along the contour of the hill, or dazzling water features. Nobody designs in 15 foot wide spaces stuff...

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Saturday Tweets: Toilet Hacks, Egg Laying Charts and Food Porn

...ember 31, 2014 Egg Laying Chart | HenCam http://t.co/Puem22mVJe via @terrygolson — Root Simple (@rootsimple) January 1, 2015 How to make parking meters popular: @ACCESS_Magazine http://t.co/EkY7pd3FBu — Root Simple (@rootsimple) January 1, 2015 Making Your Own Knives http://t.co/nAfBars2CA — Root Simple (@rootsimple) January 1, 2015 Our public affair with food porn | Anthropology in Practice, Scientific American Blog Network http://t.co/KpsixUoaqP...

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An Early Resolution

...all back at my feet–how high would the pile be? As big as my house? So I’m making a resolution. Instead of berating others, I’m declaring a personal moratorium on to-go cups–all disposable cups for both hot and cold drinks, actually, because why not? I banned plastic water bottles from my life long ago. Why it took so long for me to eschew the cups, I don’t know. I guess I was always able to mutter, “Well, at least they’re paper.” Denial is a beau...

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How to Search for Science-Based Gardening Advice

...ave access to tools beyond Google. Hot Topics To that end, I’m thinking of making the trek to UCLA this year to look into a number of controversial horticultural and homesteading questions that have come up in the course of writing posts on Root Simple. Some topics I’m interested in: The effect of chloramine on soil health/human health. The temperament of Africanized bees. Hugelkultur in dry climates. Compost tea. Phytoremediation of lead and/or z...

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An Easy and Healthy 100% Whole Rye Bread Recipe

I’m a huge fan of making your own rye bread. Why? The rye bread you get at the market ain’t rye bread. It might have a bit of rye in it but it’s also got a lot of other stuff: often white flour, caramel coloring, dough conditioners and preservatives. This recipe that I often teach as a class, has a lot going for it: It’s 100% whole rye. Whole grains, as most of you know, are much better for you than white flour. Nothing has been removed and no st...

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