In Praise of Disorder

...assed away recently, conceived his life’s work when faced with the task of making safer streets in a small Dutch town that had run out of money. He fixed the problem with the radical idea of removing almost all the traffic lights, signs, curbs even the lane stripes, creating a concept known as “shared space.” Monderman asks, “Who has the right of way? I don’t care. People . . . have to find their own way, negotiate for themselves, use their own br...

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An open letter to Trader Joes

...moved the rooster since that would signify that these eggs are fertilized, making us think that your package design folks were snoozing during their high school biology classes. We replaced the picturesque barn with a windowless industrial shed to show the most prevalent housing for poultry and, more than likely, where these cage free eggs came from. The family poultry farm alluded to in your cover art has long since been replaced by huge industri...

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L’hamd markad – Preserved Salted Lemons

...week by mooching some lemons off of a friend’s tree and preserving them by making one of the essential ingredients of Moroccan food, L’hamd markad or preserved salted lemons. L’hamd markad is easy to make. Here’s a recipe from Cooking at the Kasbah by Kitty Morse: 12 or more unblemished organically grown Meyer or other lemons, scrubbed Sea salt fresh lemon juice as needed Pat lemons dry. Cut a thin dime-sized piece from both ends of each lemon. Se...

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Homegrown Revolution at the Alt-Car Expo

Homegrown Revolution will be making an appearance at the Alt-Car expo this Saturday October 20th at 10:30 a.m. to pimp for the bicycle as an alternative to the electric and ethanol cars crowding the improvised showroom at the Santa Monica Airport. We’ll be joined on a panel discussion by Jennifer Klausner of the Los Angeles County Bicycle Coalition and Joseph Linton of Livable Places. The panel is entitled “Getting out of the Box”. He’s what we’r...

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A Prickly Harvest

...t we have our prickly pear cactus to keep us in fruit this summer. And due to the unusual quantity of fruit our prickly pear has gifted us with we’re experimenting with making jelly to deal with the abundance. We’ll share the recipe and other prickly stories this coming week . . ....

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