RSSDIY, foraging, urban homesteading

How to Make Kombucha: An Illustrated Mother/Daughter Tale

How to Make Kombucha: An Illustrated Mother/Daughter Tale

| May 21, 2013 | 2 Comments

See how a dripping blob of bacteria and yeast makes fizzy, homemade kombucha and bonds a mother and daughter. Liberally illustrated with drawings of Kombucha Killers, Vessel Guide, Friendly Add-Ins, Dangers Signs and Brewing Steps.

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First Impression: Healdsburg SHED

First Impression: Healdsburg SHED

What would a wine country locavore’s paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg’s new SHED, a 21st-century grange, store, and sustainable-living center.

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Try A Do-It-Yourself Mother’s Day

Try A Do-It-Yourself Mother’s Day

| May 9, 2013 | 2 Comments

Rather than waiting for someone to give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one’s around. Or, better yet, something you don’t have to share. Food writer T. Susan Chang recommends slow-roasted pecans, salty-sweet matzo candy and more.

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Home Brewing: Soon To Be Legal In All 50 States

Home Brewing: Soon To Be Legal In All 50 States

| May 8, 2013 | 0 Comments

The Alabama legislature has approved a bill making it legal to brew beer at home, a practice that had occupied a legal gray area. If Gov. Robert Bentley signs the bill, as he is expected to do, homebrewing will be legal in all 50 states.

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Chicken Diapers? Urban Farming Spawns Accessory Lines

Chicken Diapers? Urban Farming Spawns Accessory Lines

| May 1, 2013 | 0 Comments

As urban chicken farms grow in popularity, many people are bringing the birds into their homes. They need the right equipment to keep them clean. So several business have popped up online, offering everything from custom-sized diapers and leash-ready saddles to chicken caviar.

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Bacon’s Greasy Grip on the Bay Area Too Sticky to Shake

Bacon’s Greasy Grip on the Bay Area Too Sticky to Shake

| April 27, 2013 | 3 Comments

In a time when people are cultivating their own yoghurt and milling their own flour, it’s a wonder everybody isn’t making their own bacon.

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Want To Forage In Your City? There’s A Map For That

Want To Forage In Your City? There’s A Map For That

| April 23, 2013 | 1 Comment

Apples, oranges and … squirrel? A new interactive map pinpoints more than a half-million locations around the world open to foraging for typical and not-so-typical free foods.

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Planning Your Spring Vegetable Garden for Earth Day

Planning Your Spring Vegetable Garden for Earth Day

How are you getting dirty this Earth Day? Stephanie Rosenbaum offers tips for starting an edible spring garden this weekend.

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A ‘Charleston Kitchen’ Full Of Foraged And Forgotten Foods

A ‘Charleston Kitchen’ Full Of Foraged And Forgotten Foods

| April 18, 2013 | 0 Comments

The Lee brothers, Matt and Ted, have written two cookbooks about Southern cuisine, but now they’ve turned their attention to a more specific region: Charleston, the city they grew up in. Their new book contains recipes and stories from a seafood-centric community with a rich culinary history.

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Bay Area Home Brewers Opt for Homegrown Hops

Bay Area Home Brewers Opt for Homegrown Hops

| April 18, 2013 | 2 Comments

Home brewers take their craft to another level by growing their own hops, which ensures a steady supply and allows them to experiment with making wet hops beers.

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Heard the Buzz on Backyard Beekeeping?

Heard the Buzz on Backyard Beekeeping?

| April 17, 2013 | 5 Comments

Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? Bay Area Bites interviewed some East Bay beekeepers and collected a swarm of resources.

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Preserved Lemons: Older, Wiser And Full Of Flavor

Preserved Lemons: Older, Wiser And Full Of Flavor

| April 11, 2013 | 0 Comments

Salted and aged, the fruit develops mellow yet intensely lemony flavor, with none of the nose-tickling bright, high notes of the fresh version. Though they do take some time, preserved lemons are easy to make, keep practically forever, and make everything around them seem a little sweeter.

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Why You Shouldn’t Wrinkle Your Nose At Fermentation

Why You Shouldn’t Wrinkle Your Nose At Fermentation

| April 7, 2013 | 0 Comments

It’s delicious, it’s nutritious and it’s basically rotten. Fermentation is the hot culinary trend, and as Weekend Edition food commentator Bonny Wolf explains, the preservation process gives food a flavor unique to time and place.

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KY Jelly Is My New Jam

KY Jelly Is My New Jam

| April 5, 2013 | 1 Comment

I decided to make my own Kentucky jelly, the old-fashioned way, just to take the bad taste out of my mouth. And when I say “old-fashioned,” I mean like the cocktail of the same name.

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