Making the Shed Great Yet Again

Here’s a picture from May of 1999 showing our late doberman Spike guarding me while I worked on our then 90 now 100 year old shed. Guess what I’m doing over 20 years later? Working on the same shed. Me in 1999. In 2020 I need glasses. The shed has gone through two previous improvement battles starting with shoving a foundation under it, electrification and strengthening the floor followed by a somewhat misguided attempt at insulation and ceiling...

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Making Mistakes and an Update

A big thanks to Erik Volkman who let me know that I had accidentally re-released episode 127 of the podcast (an interview with Fr. Mark Kowalewski on apocalyptic thinking) instead of episode 128 (an interview with James Heard and Ashton Hamm of UXO Architects). I’ve fixed the problem but due to the kludgy way that podcasts propagate your podcast app may still play the audio from episode 127 instead of the interview with the architects. You can he...

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Saturday Tweets: Eating Crickets and Making Coffee

Cricket: It's what's for dinner? http://t.co/qdKwzDiIA9 pic.twitter.com/mNUmd5bCak — Modern Farmer (@ModFarm) October 14, 2015 Neonics severely affecting queen bees, according to new research. Via @keatleygarvey http://t.co/jfoJVN5JNB — UCUrbanAg (@UCUrbanAg) October 16, 2015 Banana Spook Cake – A Vintage Halloween Recipe Re-Run http://t.co/zYOyLPuW6p — Root Simple (@rootsimple) October 15, 2015 Top 33 Coffee Projects http://t.co/eWy4mIES...

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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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Gluten Intolerance . . . Is It All In Your Head?

...crazy. Back to gluten, there may still be a gastrointestinal problem with wheat, Gibson is careful to note. But he doesn’t think it’s gluten. Ever in defensive mode as a bread enthusiast, I have an unproven theory that the way we make bread may be contributing to the problem. Perhaps the pre-digestive power of sourdough cultures, ancient wheats and baking bread longer may have an effect on how our bodies process bread. But there’s no research yet...

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