I’ve decided that this summer, since we have a house with a spacious kitchen and no social life, I’m going to try at least two new recipes per week. Last week it was chicken souvlaki. This is not something I’d order in a restaurant, I just liked the idea of grilled meat and yogurt sauce. (And […]
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PLEASE NOTE: Some of the pictures contained herein are quite graphic. I want to share as much of my experience processing chickens as possible and part of that entails getting close to the blood, organs and other internal body parts. If you are squeamish, this might not be for you. But if you eat chicken, […]
Butchery: The Watershed I think it’s time that JC and I shared a pact that we’ve made concerning our relationship with animals. We’ve agreed that if we can’t stomach the process of killing and “processing” them, then we shouldn’t be eating its meat. For those of you who have been to parties at Pine St, […]
We launch our new feature with the most transformative book of our journey:
An eye-opening, game changer. Bill Mollison's explanation of permaculture has forever and molecularly shifted the way we think about growing food and developing human settlements.
Purchase from Amazon.com here: Introduction to Permaculture
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