Block Party Weekend

September 11, 2006

...d, that it must transform or die. Sooner or later it must generate its own food, fuel, water, wood and ores. It must use these at the rate that nature provides them. It can . . .” -Paul Glover Los Angeles: A History of the Future as quoted in the LAEV Overview SurviveLA dropped in this weekend on a block party thrown by the apartment homesteading pioneers at the Los Angeles Eco-Village. Founded in 1993, the Los Angeles Eco-Village is a so called “...

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Bucket Flushing

Mr. Homegrown

December 5, 2006

Water Conservation

4 Comments

...ot be reused. For now we’ll lump the kitchen sink in with the toilet since food scraps, particularly for meat eaters can quickly turn your greywater into rancid blackwater. Greywater systems range from the simple to the complex and we’ll start with the cheap and easy — bucket flushing. Simply keep a bucket next to the shower and collect the water that you run before the shower gets hot. Since you haven’t even stepped into the shower this water is...

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Roundup

Mr. Homegrown

November 9, 2006

Thoughtstylings

1 Comment

...weapon against weeds, it has become a prevalent ingredient in most of our food crops. Three recent studies show that Roundup, which is used by farmers and home gardeners, is not the safe product we have been led to trust. A group of scientists led by biochemist Professor Gilles-Eric Seralini from the University of Caen in France found that human placental cells are very sensitive to Roundup at concentrations lower than those currently used in agr...

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Buddy Burner

Mr. Homegrown

January 12, 2007

Preparedness

10 Comments

...lab here at the Homegrown Evolution compound to test these sorts of problems. I’d add to Michael’s concern that these plastic coatings leach estrogenic compounds into our food. BooII! See this alarming article from Cornell University on the connection between plastics and breast cancer....

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Revolutionary Rusks

Mr. Homegrown

November 5, 2006

Bread, Food

3 Comments

...ion (and amazing photo!) from photographer, velolutionary, and Culver-Town homesteader Elon Schoenholz: Rusks are sturdy biscuits of Dutch South African origin, slightly sweetened and heartily nonperishable. Like biscotti, they’re double-baked, dry and crunchy; unlike the chocolate-dipped and plastic-wrapped crap on the counter at Starbucks, however, homemade rusks are practical, nourishing and inexpensive. The version we prefer, with chopped almo...

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