Seed, nut and fruit energy bars

...edge seed (gathered while foraging) and Erik’s favorite part–cacao nibs. I used these ingredient because they were in my cupboard. It turned out good. The thing is, these always turn out good. Some fussy details: 1) It’s all about the dates! The dates should be Medjool dates, the soft, sticky kind, for both their sweetness and their binding properties. If you want to use another dried fruit in the mix, I’d recommend you still use dates for at leas...

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012 Damnation, Good Books and Listener Questions

...’s massive Three Gorges dam. I didn’t mention it during the podcast, but I used to work at the Center for Land Use Interpretation. The CLUI did a show on towns submerged by dam building projects called Immersed Remains. What we are Reading Kelly is reading The Nature Principle: Human Restoration and the End of Nature-Deficit Disorder by Richard Louv. Erik is reading Psychomagic by Alejandro Jodorowsky. Listener Questions We answer Gloria’s questio...

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Homegrown Evolution Visits the Los Angeles County Fair

...he 4-H clubs and in comes the corporate sponsors. Taking the place of what used to be livestock competitions was a farm animal exhibition called “Fair View Farms” sponsored by McDonald’s. Do I need to comment on the irony of that bit of branding? Fair View Farms featured bleak panoramas, such as this large pen of pigs with, oddly, a bunch of ordinary roosters pecking around. What happened to all the different animal breeds I remember from the San...

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Grief is the pathway to action

...ut these things because we don’t want to be a downer. Nor do we want to be labeled morbid, pessimistic, impractical, oversensitive or even (gasp!) a tree-hugger. (FYI I was reprimanded in kindergarten for repeatedly arriving at school covered in sap because I’d been hugging trees all the way to school.) But the grief is there, the endangered elephant in the room, which we walk around and talk past, and do our best to ignore by making our lives eve...

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Does Sourdough Offer Hope for the Gluten Intolerant?

...es cerevisiae, to make bread rise quickly. But even before Pasteur, bakers used the yeast remaining from beer making (also a strain of Saccharomyces cerevisiae) to make doughs rise. Sourdough cultures are not as powerful and predictable, so it’s understandable that commercial bakers would want a more dependable alternative. What is in a sourdough culture? There are many strains of yeast in sourdough cultures, but the main one is Candida milleri. C...

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