Three California Natives that Double as Culinary Herbs

January 16, 2017

...has a phenomenal herb blend that uses all three of these herbs combined with some garlic salt. I made a batch last week and have already used it on salmon and popcorn. You can find that recipe on page 158 of his amazing book The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir. I also strongly suggest taking one of Pascal’s classes. Save...

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The Museum of the American Cocktail

Mr. Homegrown

October 27, 2017

Events, Fermentation, Food

...ou do a tasting of 20 bottles or the next day won’t be all that productive. If you’re interested in MOTAC’s Los Angeles events you can sign up at the bottom of their page here. As a generalist (to a fault) I have really enjoyed meeting MOTAC’s expert cocktail enthusiasts....

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Saturday Tweets: Architectural Screw-Ups, Road Diets and Pet Dragons

Mr. Homegrown

January 20, 2018

Saturday Linkages

A page of architectural screw-ups https://t.co/o31OCzt5h8 — Root Simple (@rootsimple) January 20, 2018 Go ahead tell me again why road diets are so bad for LA https://t.co/ZlBMWkX9nA pic.twitter.com/siVYC8yZH1 — Alissa Walker (@awalkerinLA) January 15, 2018 New #DIY video on how to make maple syrup with file cabinet evaproator #maplesyrup https://t.co/MJfr3wv5jM — Eric Rochow (@GardenForkTV) January 15, 2018 Delightful site curates New York Times...

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115 Inventing a New Word: Apisoir

Mr. Homegrown

January 31, 2018

Animals, Bees, Podcasts

14 Comments

...he reasons he thinks we should support local honey. You heard it first on Root Simple! During the podcast Michael mentions: Rowan Jacobsen’s book American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields “Merroir“ Bee Local Honey Planet Bee You can reach Michael via his Facebook page and his email is michaelalberty@gmx.com. Apisoir, apisoir, apisoir! If you’d like to leave a question for the Root Simple Podcast please call (213) 537-...

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By Hand and Eye

Mr. Homegrown

February 12, 2018

Design

1 Comment

...lden section, for instance, and the shelf spacing came from an exercise on page 131 of the book. Far from being restrictive, I found the principles in Walker and Tolpin’s book liberating. I now had a starting point for any design project. For modern folks it’s difficult to imagine working without a ruler. Walker and Toplin explain, Instead of asking, “How high is this base dimension in inches?” pre-industrial artisans would have asked, “How tall i...

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