http://www.punkdomestics.com/frontpage/whatsnew
Homegrown and Handmade Our food system is dominated by industrial agriculture, and has become economically and environmentally unsustainable. The incidence of diet-related diseases including obesity, diabetes, hypertension, cancer, and heart disease has skyrocketed to unprecedented levels. Whether you have 40 acres and a mule or a condo with a balcony, you can do more than you think to safeguard your health, your money and the planet. Homegrown and Handmade shows how making things from scratch and growing at least some of your own food can help you eliminate artificial ingredients from your diet, reduce your carbon footprint, and create a more authentic life. Whether your goal is increasing your self-reliance or becoming a full-fledged homesteader, it's packed with answers and solutions to help you: Take control of your food supply from seed to plate Raise small and medium livestock for fun, food and fiber Rediscover traditional skills to meet more of your family's needs than you ever thought possible.
The Mad Fermentationist - Homebrewing Blog After almost three years of blogging about sour beer (among other things fermentational) I think most of what I have learned about brewing them at home is buried somewhere in the roughly 250 posts on this site. That said there isn't anywhere on the blog where the bulk of my opinions and experiences have been coalesced for easy reference. I did put up a lengthy post about Brettanomyces a year or so ago, but that covered just one aspect of sour beer production. What follows is essentially based solely on my experiences, so I won’t talk too much about things I do not have first hand experience with (like biology, pH levels, traditional practices etc…). The 2013 Best Food Blog Awards: The Winners! 's ongoing mission to chronicle a world of authentic cuisine, we find what we're looking for more and more in one place: online. Of the tens of thousands of nominations that came in this year—blogs great and small, visual and textual, humorous and profound, technical and amateur, exuberant and austere—we found not just great writing, great photography, and a great commitment to the importance of food to storytelling and community-building, but also some blogs that truly spoke to us. We're thrilled to shine a light on the sixty-eight unique blogs that are finalists in the fourth annual Best Food Blog Awards—and even more delighted to announce the winners in each category. Congratulations to all! Credit: Good Beer Hunting
Why The Hell Do I Put Myself Through This? There are those days. Those days start at midnight when your 7 year old wakes you up because she has explosively vomited a four egg-and-cheese omelette down the side of her bed and the putrid mess has leached so far past the sheets that it has permeated the very springs of the mattress itself. You clean her and the bed up as best you can one-handed because you’re holding your sleeping infant in the other arm. You can’t set him down because he’s cutting a tooth. He’s spent all day either gnawing your nipple raw or screaming and pulling at your shirt in an effort to get back on the boob and you’ll be goddamned if you’ll risk waking him up now, not even for omelette puke. Your daughter stays home from school the next morning and watches tv.
How to Make Kimchi: A Step-by-Step Guide I attended a most fabulous kimchi pickling workshop earlier this week hosted by Cham Korean Bistro, my favorite restaurant in Pasadena. The event was held at the restaurant’s R&D kitchen in the little-visited city of Vernon and was attended by all sorts of food-adoring media types including my pals B-Side, H.C., Javier, Valentina, Esther, and Eddie. We were all eager to learn the ins and outs of fermentation and to expand our knowledge of Korea’s beloved dish. Led by Chef EJ Jeong, formerly of BOA and A.O.C., the two hour-long class was fun, educational, and most importantly, tongue-searingly delicious. While teaching us how to make traditional Napa cabbage kimchi (tong baechu kimchi), Chef Jeong weaved in hilarious stories about her family and culture. My favorite anecdote recounted a popular Korean saying that “a man can live without a wife, but not without kimchi.”
Best Food Blog Awards 2014: Winners Each year we've hosted the Best Food Blog Awards, we're astounded at the depth, variety, creativity, and ingenuity of the food blogs nominated, and this year was no exception. They've inspired us to pull out our cameras, travel to experience new foodways, and most importantly, inspired us to get in our kitchens and cook. Congratulations to this year's winners, and a big thank you to everyone who nominated and voted for them!
Brown Thumb Mama: Five things you should be making (and not buying) “Why?” My husband asks for the eight zillionth time. “They sell _________ (insert item here) at the store. WHY are you making it yourself?” Avocado Pasta Recipe Avocado pasta has been floating around the internet forever but even though I have a major obsession with avocados, I was never compelled to give it a go. I just couldn’t really imagine warm avocado sauce. It’s not that I had a problem with warm avocados – I’ve had avocado fries (deep-fried tempura avocado) and they’re delicious! As was this pasta, when I finally decided to give it a try. The best thing about this recipe is that it comes together as fast as instant mac and cheese: you just have to boil your pasta, blend your sauce and you’re good to go.