Eating the Void: On Making a Raw Café Gratitude Chocolate Hazelnut Pie

I have a small collection of odd cookbooks that have, for the most part, gone unused which is probably a good thing. One that’s collected dust for years is I Am Grateful: Recipes and Lifestyle of Café Gratitude. Friends who have been to this oh-so-California restaurant say that’s it’s good while simultaneously a parody of itself. As the intro to the cookbook notes, The Café Gratitude menu gives you the opportunity to start practicing saying somet...

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I Spent a Year Making a Bed

How’s that for a click bait title? But I really did spend almost a year on this with most of that time eaten up teaching myself how to do marquetry and inlay work. As I mentioned before, my first attempts didn’t go well and I spent a lot of time searching for advice on how to do this particular style of Art Nouveau work that almost nobody does anymore. Sanding and finishing metal and wood right next to each other also proved difficult and I’m not...

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The Root Simple Workshop

...bright orange/white/black color scheme. Our friend Lee Conger noticed the labeling on these cabinets that point to our overly eclectic interests: It’s like our heads need to be KonMaried! And fencing purists will note that the label should be “epee parts” not “swords.” Our three bikes and cycling accoutrements are kept locked to a pole. Always lock your bikes, kids, even when they are in the garage! The one last touch I want to add to the worksho...

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Talkin’ Chicken

...is hot off the presses with a provocative article by permaculturist Harvey Ussery, “The Homestead Flock: Pets or Partners?” The article is not online yet, but you can read Ussery’s excellent guide to keeping poultry here. Lastly, poultry expert and author Christine Heinrichs, who we met at a recent poultry show, has an interesting post on her blog about the lack of genetic diversity in chickens....

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