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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Garden Design: Quantity vs. Quality

...ity rather than quality made the best pots. I’ve noticed, from the years I used to be in the art world, that he most talented creative folks I’ve met crank out lots of material. So how do we apply the quantity over quality principle to laying out a garden–especially since you often get only one chance a year to get it right? Above you see some of Kelly’s ideas for the parkway garden we planted in the fall. I think it is at this first point in the...

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The Sound of One Hand Snapping

.... The spring bangs one end into the other, thereby driving the nail. We’ve used it for years, and driven hundreds of nails with it, hanging molding, fixing windows, making furniture, and countless other tasks. It’s possible, in fact, to drive nails with this thing without using a hammer and it’s especially useful in tight spaces where there is not enough room to swing a hammer. If SurviveLA ever sells out, it will be to whore ourselves out to the...

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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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