Saturday Linkages: Move On Up

October 12, 2019

...sts reveal their fears for the future In its insatiable pursuit of power, Silicon Valley is fuelling the climate crisis Hey Mayor Garcetti, where’s my bus lane? Right Here Right Now Making messy look good The Mindfulness Racket: The evangelists of unplugging might just have another agenda Arthur Boon’s ‘Make Do’ Chairs...

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How to Hard Boil an Egg

Mr. Homegrown

October 21, 2019

Food

1 Comment

...https://www.youtube.com/watch?v=d4x-nzwztJ0 Eric of Garden Fork, a.k.a. “East Coast Eric” tests two methods of making hard boiled eggs in this video: Instant Pot vs. a steamer basket on a regular old stove top. Watch the video to find out which method works best....

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Saturday Linkages: Blow Blow Thou Winter Wind

Mr. Homegrown

December 14, 2019

Saturday Linkages

Blow Blow Thou Winter Wind, John Everett Millais 1892. Ornament Making in the Octavia Lab ‘The Best Thing You Can Do Is Not Buy More Stuff,’ Says ‘Secondhand’ Expert Do This Before It Snows! Snow Blower Maintenance A wheel education: the environmental diploma you earn by bike Cypress Park’s “Egghead Stonehenge” takes a hit Notes on an afternoon inside John Portman’s Bonaventure Hotel Should I Worry About Death Cap Mushroooms in California? Video:...

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050 Who Wants Seconds?

Mr. Homegrown

June 17, 2015

Bean Fest, Food, Podcasts

...Secrets to vegan cooking Tips for healthy home cooking Roasting vegetables Making your own mayonnaise Involving kids in the kitchen The problems with cooking shows Working with leftovers Advice for throwing a party Jennie’s book Who Wants Seconds? How to not burn your soup Food swaps If you want to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to rootsimple@gmail.com. You can subscribe to our podcast in t...

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How To Make Hoshigaki (Dried Persimmons)

Mr. Homegrown

November 13, 2012

Food, Food Preservation, How-to

29 Comments

...eks of massaging, fructose in the fruit will begin to come to the surface, making it look like the persimmons have been dipped in powdered sugar. They are done when they have a chewy texture. In Japan, persimmons are dried by hanging them from the eaves of houses. A friend of mine who tried that had every single one consumed by squirrels in just one day. So indoors is the way to go. Hauben’s class was really great–we went home with a crate of frui...

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