Eating the Void: On Making a Raw Café Gratitude Chocolate Hazelnut Pie

I have a small collection of odd cookbooks that have, for the most part, gone unused which is probably a good thing. One that’s collected dust for years is I Am Grateful: Recipes and Lifestyle of Café Gratitude. Friends who have been to this oh-so-California restaurant say that’s it’s good while simultaneously a parody of itself. As the intro to the cookbook notes, The Café Gratitude menu gives you the opportunity to start practicing saying somet...

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Making the Shed Great Yet Again

...shoddy work and installing an oak floor and a nicer ceiling. I have a hard time sitting at a computer when lured by the demands of carpentry which explains the sparse posting over the past two weeks. At least I’m thinking about writing while I work. I’ve been meditating on something Corey Pein said in the Twitters: “The more I learned to have confidence in myself and write from my own honest perspective, the more of an audience I have found, and t...

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Free Webinar on Making and Using Compost Teas

UC Berkeley Botanical Garden’s compost tea process. One of the most contentious topics in gardening and agriculture is compost tea. I’m still sorting out what I think of the practice, which is why I’m excited about an upcoming free webinar from the folks at eXtension (sic). Here’s the 411: About the Webinar This webinar is aimed at a general audience, gardeners, farmers, and ag professionals. Viewers will learn how to make consistent and safe com...

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Making Mistakes and an Update

A big thanks to Erik Volkman who let me know that I had accidentally re-released episode 127 of the podcast (an interview with Fr. Mark Kowalewski on apocalyptic thinking) instead of episode 128 (an interview with James Heard and Ashton Hamm of UXO Architects). I’ve fixed the problem but due to the kludgy way that podcasts propagate your podcast app may still play the audio from episode 127 instead of the interview with the architects. You can he...

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