We Grow Houses

September 27, 2007

The last time a television news crew showed up near our domicile we were living in San Diego for a brief stint in grad school and those dozens of microwave relay trucks that showed up were beaming vital information about the former apartment of Gianni Versace assassin and spree killer Andrew Cunanan. So when we spotted a NBC news truck near the Homegrown Revolution compound we assumed our Los Angeles neighborhood had produced a new celebrity kill...

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Polyculture

Mr. Homegrown

December 7, 2006

Permaculture

14 Comments

...fresh and tender–once you grow your own salad, you will feel cheated each time you have to eat salad from a bag. In the photo you will see how tight the planting is in the bed. It is perhaps a tad too tight. We are eating as fast as we can, pulling whole plants for the most part, shooting for the ideal of giving each remaining lettuce and chicory a space about the diameter of a cereal bowl for itself. When the lettuces are full grown, you can har...

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Airing Our Dirty Laundry

Mr. Homegrown

November 5, 2006

Domesticus

3 Comments

...touch with the natural world i.e. the weather. For those folks pressed for time and unable to enjoy the blessed idleness that pervades the SurviveLA compound, another drying alternative exists — the Spin X dryer. Made by the Krauts, this thing is sort of like those small spinning machines you stick your bathing suit into at the swimming pool. The Spin X spins at 3,300 rpm, and according to the manufacturer will remove 50% of the moisture of a ten...

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Revolutionary Rusks

Mr. Homegrown

November 5, 2006

Bread, Food

3 Comments

...cipes From the Cooks at the Legendary Restaurant” To make the most of your time and maximize energy efficiency, bake two batches and stack them all up together for the 12-hour dry-a-thon following the initial 25-minute bake. You’ll end up with about 20 pieces from a single batch, and they go pretty fast. While rusks historically were created as hot-weather food, baking them during the winter is more pleasant because you end up having the oven on a...

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Rats

Mr. Homegrown

November 30, 2006

Pests

...he flesh of well-nourished rats can be, it seems, of good quality, but sometimes with a musky taste. Rats nourished in the wine stores of the Gironde were at one time highly esteemed by the coopers, who grilled them, after having cleaned out and skinned them, on a fire of broken barrels, and seasoned them with a little oil and plenty of shallot. This dish, which was then called Cooper’s Entrecôte, would be the origin of the Entrecôte à la bordelai...

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