115 Inventing a New Word: Apisoir

...ell as the reasons he thinks we should support local honey. You heard it first on Root Simple! During the podcast Michael mentions: Rowan Jacobsen’s book American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields “Merroir“ Bee Local Honey Planet Bee You can reach Michael via his Facebook page and his email is michaelalberty@gmx.com. Apisoir, apisoir, apisoir! If you’d like to leave a question for the Root Simple Podcast please call (2...

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Saturday Tweets: A Week of Strange Links

...f Stephen Harding (now digitised by @BMDijonPat), is a real medieval comic book. pic.twitter.com/eOm5cFcDd9 — Damien Kempf (@DamienKempf) March 31, 2016 #Netherlands sets guidance reducing #meat consumption to twice weekly https://t.co/F68kuFjikj @NatGeoFood @hdbyrne pic.twitter.com/pZ9nPJ8xEc — UC Food Observer (@ucfoodobserver) March 30, 2016 Another cow caught stealing a bicycle…… pic.twitter.com/7gtONxicdn — classicretro (@classicretro) March...

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Perennial Vegetables

...out edible perennials until the publication of Eric Toensmeier’s excellent book, Perennial Vegetables: From Artichokes to Zuiki Taro, A Gardener’s Guide to Over 100 Delicious and Easy to Grow Edibles . We’ve got a few of the species Toensmeier mentions: artichoke, prickly pear cactus, stinging nettles, crosnes (more on those in another post) and goji berries. Edible Perennials contains growing information for each species offering something for ev...

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Saturday Tweets: RIP Mary Oliver

...) January 16, 2019 Southern California // Big Crops, Big Money. Rare front page of the Los Angeles Times Annual Midwinter, from January 1915@KCET @JDevis @ginapollack @LAFarmGirl @RachelSurls #LAFoodways pic.twitter.com/Q3EyWeUWJo — ADSAUSAGE (@adsausage) January 17, 2019 Russian company wants to put giant ads in low-Earth orbit; they could display corporate logos “and other brand emblems, as well as allow governments to flash urgent notifications...

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Three California Natives that Double as Culinary Herbs

...has a phenomenal herb blend that uses all three of these herbs combined with some garlic salt. I made a batch last week and have already used it on salmon and popcorn. You can find that recipe on page 158 of his amazing book The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir. I also strongly suggest taking one of Pascal’s classes. Save...

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