Bees will love your Coyote Brush Hedge

...st at the Curbstone Valley Farm blog with lots of pictures. And here’s its page at Theodore Payne Foundation.) What I didn’t realize until our recent garden tour at the Natural History Museum, though, is that coyote brush makes a perfectly lovely hedge if it’s pruned up right. I’d never even thought about it. Most of the talk one hears about coyote brush is that it is sort of ho-hum in appearance but can be used to provide a background to the more...

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Local Bite Challenge Starts Today

...her. She and her partner will be eating locally for 100 days on a budget of 100 bucks a week. There’s all sorts of activities and mini-challenges over the 100 day period to keep you inspired. So if you’ve considered eating more locally, but haven’t quite found the gumption to embrace it yet, this would be a fun way to take the plunge, and see what you learn about your local foodscape. This introduction page gives an overview of the project: Local...

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007 RIP Handsome, 3 Power Tools You Should Own and Hipster Compost

...st but can be a problem in worm bins) see Oregon State’s black soldier fly page. We conclude with another reader concern about contamination in compost and reccomend doing a bioassay test to see if you might have a problem. Washington State has a pdf on how to bioassay your own compost. If you want to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. The theme music is by Dr. Frankens...

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Getting started with worms

...to Oregon State Extension Services. Our favorite resources: It would take pages and pages for us to tell you how to make and maintain a worm bin, or explain the general amazingness of worms, and this information is already freely available on the Internet. So for further instruction, we’d point you to the following sources: Oregon State Extension Services, Composting with Worms. Mentioned above, it not only tells you how to make a plastic bin, bu...

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Kimchi Class this Saturday!

...ple Podcast is holding another Kimchi class on Saturday September 20th from 10 a.m to 1 p.m. in Koreatown: The 3-hour class is a hands-on experience where you make two kinds of fermented kimchi – napa cabbage (poggi) and radish (kkakdugi) – and one quick pickle. We then share a light meal of rice, kimchi, soup and other side dishes. You leave the class with three containers of kimchi and pickles that you have made, printed recipes and the know-how...

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