Everything Must Go: Tidying Up at the Root Simple Compound

...oint we remembered a book one of our readers mentioned, and which has been making the publicity rounds of late, The Life Changing Magic of Tidying Up, by the tidying consultant Marie Kondo (aka KonMari–her method is called the KonMari Method). She’s from Japan, where people have the same hearty consumerist impulses as we do here in the U.S., but considerably less space for storage. When I first read about the book, I understood the gist of it, but...

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Shoemaking Advice?

...ave any of you made your own shoes? I’m looking for good resources on shoe making: books, videos, etc. I’d also love to hear stories of successes or failures or lessons learned. I’d like to make leather, soft-soled shoes as first project perhaps moccasins, perhaps something more structured. I have two books right now. One is Shoes for Free People, by David & Inger Runk, published in 1976 in Santa Cruz. As you might expect, it is highly groovy. And...

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Saturday Linkages: We Are All Liars

...which the machine knows nothing. This production is not for the purpose of making meaning. It is for the purpose of producing effects on users that keep us hooked. It is for the purpose of making users the conduits of the machine’s power, keeping its effects in circulation. Faked celebrity deaths, trolling, porn clickbait, advertisements, flurries of food and animal pictures, thirst traps, the endless ticker tape of messages mean less than they pe...

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Kevin West’s Saving the Season

...h. Full disclosure here: I’ve tasted a lot of West’s jams. I teach a bread making class at the Institute of Domestic Technology. After my bread demo West does a jam making session and I stick around to watch and, hopefully, filtch an extra jar. Those West jams are coveted items around the Root Simple household. What makes Saving the Season different from other preserving books is West’s masterful use of aromatics and alcohols. As he explains in th...

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Hoshigaki Season

...ime to make hoshigaki, a Japanese delicacy made by hanging peeled persimmons up in a window to dry. Hoshigaki are chewy and subtly sweet. The texture of hoshigaki is different than what you would get if you just put persimmons in a dehydrator. And if all goes right the sugar comes to the surface making it look like the fruit has been dipped in powdered sugar. If you can find them in a Japanese market they are extremely expensive. And the ones I sa...

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