Talking About the Weather

...ld. Severe drought makes our weather newsworthy. California grows a lot of food. In an essay about talking about the weather, Samuel Johnson reminds us that “it is the present state of the skies and of the earth, on which plenty and famine are suspended, on which millions depend for the necessaries of life.” Due to the increasing weirdness of our weather I nervously check the National Oceanic and Atmospheric Administration’s forecasts with greater...

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Saturday Tweets: Holiday Edition

...rubx5kH6J — Root Simple (@rootsimple) December 19, 2014 5 ways to NOT give food poisoning to friends & family during holidays, via @ucanr http://t.co/VG7GDKkHyk #globalfood pic.twitter.com/lipYaAtg1y — UC (@UofCalifornia) December 18, 2014 The faces of Mexico’s farm labor http://t.co/SPKcI9uHmO incredible photos by @dbartletti @latimes cc @PulitzerDotOrg pic.twitter.com/V1mkXSzVCP — Civil Eats (@CivilEats) December 18, 2014 Bitter Greens http://t....

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Everything Must Go Part II: Books

...y bought at least eight of them. And he noted that I had gotten rid of The Food Journal of Lewis & Clark that he had gifted to me over the holidays. A lot of the books that I purged can only be described as 90s geek-boy paranoia. If you’d like some of those 90s books plus a few outdated poultry care books, get thee to the Edendale library book sale on Wednesday. That’s assuming our local hipsters haven’t scooped up all my books in a fit of 90s nos...

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Ghee for the skin

...ne can’t go bad. Ghee’s only enemy is water–which is true of all fat-based foods and cosmetics. Water sets up conditions for bacteria to breed. So keep your ghee dry. In fact, you should never store it in the refrigerator, because this may cause condensation inside the jar, which will lead to spoilage. Just keep it on the shelf, and scoop it out with a dry spoon, and it will keep until it’s all gone. That’s all I have to say on ghee, so far. I don...

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