It Quacks Like a Duck

...of the line was an old comrade of ours, one of the proprietors of Petaluma Urban Homestead, who we know from Mr. Homegrown Revolution’s post grad school sojourn in the dull city of San Diego. In the ten years since we lost contact it turns out that our lives have taken similar paths, including the appreciation of Xtracycles and poultry. Except that the folks at Petaluma Urban Homestead have had the brilliance of exploring the world of ducks in add...

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Steal this Book!

...s illustrations, project ideas, resources, and first person anecdotes from urban homesteaders across the country. Authors Kelly Coyne and Erik Knutzen happily farm in their Echo Park bungalow and run the urban homestead blog: www.homegrownevolution.org. By the way, that’s not us on the cover–those be models. Since we’ve just about given up on privacy here’s a photo of us on the right (by Caroline Clerc). And, for the record, we don’t have a modern...

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001 Transplants vs. Seedlings, Josey Baker Bread, Gluten Intolerance and Rats in the Compost

...ple podcast we discuss transplants vs. direct sowing, the book Josey Baker Bread, gluten intolerance and answer a listener question about rats. Let us know what you think and what you’d like us to cover. If you want to leave a question you can call (213) 537-2591 or send an email to rootsimple@gmail.com. The theme music is by Dr. Frankenstein. Additional music by Rho. A downloadable version of this podcast is here. You can subscribe to our podcast...

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Saturday Linkages: Broody Hens, Killer Gardens and Salt-Rising Bread

...g/2014/05/28/while-the-economy-grows-americans-continue-to-drive-less/#.U4fYr_rOBGc.twitter … Killer GARDENS | Garden Rant http://gardenrant.com/2014/05/killer-gardens.html … The Disquieting Delights Of Salt-Rising Bread http://po.st/RRay7W Ruins on New York’s abandoned island reclaimed by nature http://www.bbc.co.uk/news/magazine-27509955 … For these links and more, follow Root Simple on Twitter: Follow @rootsimple...

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Bread and Transformation

...e baking method I’ve used for over a decade is from Nancy Silverton’s book Breads from the La Brea Bakery. You use a sourdough starter and at least half the flour must be white to get it to leaven properly. I’ve had great results, but would like to someday make a loaf entirely from whole wheat with a sourdough starter. Reinhart, in his book Whole Grain Breads: New Techniques, Extraordinary Flavor claims to be able to do just that and not end up wi...

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