Lost from the cradle of connection: the high price of driving

...he way from the Santa Monica Mountains to Pyramid Lake. Cameras caught him making four freeway crossings in the past, and certainly he made more He had to cross highways. An adult mountain lion needs about 200 miles of home range to make a living. State officials call his death “Sad, but not surprising.” On August 10th, P32 became “roadkill.” Roadkill is an odd term, isn’t it? The road didn’t kill P32, a driver did. There’s some odd blameshifting...

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I Made a Bee Vacuum

...tially dangerous if the bees are in a cranky mood. For years I’ve resisted making a bee vacuum with the idea that it’s a crutch, somehow an excuse for bad technique. You can use a smoker to herd bees off the comb and, if you’re careful, once the queen is in the bee box the workers will follow. But if a tool makes things go more smoothly, why not give it a try? There are a lot of different bee vacs that you can make or buy. I built mine using instr...

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Bike to Work Week

...h our neighborhoods. A tip to the powers that be–first spend your money on making LA more walkable/bikeable and if there are any dead presidents left over for advertising at least try for some sexier imagery. Start with a look at Urban Cyclist–even the old codgers at SurviveLA know these hip kids at are on to something with their free issue #1. And while we’re not thrilled with the MTA ad campaign, we like some of the festivities planned for this...

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Chicks, Mayonnaise and Personal Responsibility

...We’re letting consumers know that baby chicks are killed in the process of making America’s #1 condiment: Best Foods & Hellmann’s Mayonnaise.” Following the link, I found an emotional video pairing sentimental, sun-drenched images of a mom making a sandwich for her toddler with factory farm footage of dead chicks jostling down conveyor belts. The website says, Most of us don’t consider the treatment of baby chicks when we purchase mayo. And we sho...

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Hoshigaki Season

...ime to make hoshigaki, a Japanese delicacy made by hanging peeled persimmons up in a window to dry. Hoshigaki are chewy and subtly sweet. The texture of hoshigaki is different than what you would get if you just put persimmons in a dehydrator. And if all goes right the sugar comes to the surface making it look like the fruit has been dipped in powdered sugar. If you can find them in a Japanese market they are extremely expensive. And the ones I sa...

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