Makes me want to build a beehive…
Originally posted on Grist:
Matt Reed is driving through Portland, Ore., with 20,000 bees in the back of his truck. This morning, someone tipped him off to a swarm of wild bees and he set off to catch them. He does this a lot this time of year, when wild swarms start to come out in the spring. Tomorrow morning he’ll move them to one of the hives he keeps in a local community garden.
Reed’s hives aren’t the usual stacks of white, blocky drawers, however. He builds “top bar” hives. Pared down, locally sourced-and-built, and often standing on stilts, they’re designed to mimic how bees build hives naturally. They’re in line with Portland’s trademark artisanal-everything lifestyle, but — or maybe because of that — beekeepers from New York to Nebraska want them.
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Originally posted on The Australian Independent Media Network:
First off, I want to say that I feel really sorry for you this week since the news broke about your $60,000 scholarship to study at Whitehouse Institute of Design. As your passion was to study design, you should be commended for following this passion, and for applying yourself to your studies and graduating with Distinctions. Well done. No one is suggesting that you didn’t deserve to graduate with high grades, and no one is suggesting that it was unfair for you to be accepted into the course in the first place. But what people are upset about, including me, just so we’re clear, is the speculation that you got this opportunity to study without paying for it through your dad’s job and his connections. If this is true, we’re upset with your father. And I should imagine that you would be really be upset with him as…
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I really want to do this!
Originally posted on Milkwood: homesteading skills for city & country:
We’re loving learning the techniques of getting living foods into our diet, and one of the easiest to master is the fast-turnaround ferment of water kefir (also known as tibicos).
This yummo probiotic soda requires very little effort, minimal waiting time, and is just asking for some experimentation with the huge range of flavors you can work into it.
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This was a messy time. Years of accumulated dirt and rust needed to be cleaned off before I could even start to really take the bike apart. Screws are rusted into place and caked with dirt. I am slowly deconstructing the bike but at the moment I can’t say I’m really enjoying it…
Cheaper organic food is good, but not when it costs the farmers more…
Originally posted on Grist:
Out on the mean streets of the U.S. organic foods industry, Walmart has stepped onto the corner with both guns drawn. On Thursday, the superstore behemoth announced its plan to partner with Wild Oats (which you may recognize as a former subsidiary of Whole Foods) to offer a line of organic goods at unprecedentedly low prices in 2,000 of its U.S. stores. To start, the line will offer primarily canned goods and other pantry staples that will cost up to 25 percent less than those of other organic brands.
At first blush, this appears to be great news. Cheaper, more accessible organic food – isn’t that one of the prerequisites for the kind of healthy food system we’ve all been waiting for? The New York Times notes that Walmart’s big move could ultimately create a larger supply of organic goods, pushing down organic prices in the long run.
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I smashed out this salsa the other night as part of a vegan, gluten free, faux-Mex fest… It was heaps easy to make and I paired it with smoky roasted eggplant & zucchini, and scrambled tofu, onion, bell pepper & mushroom in a cabbage leaf as substitute for a taco shell. IT WAS AWESOME!
Anyway the recipe is as follows:
2 William Pears
1/2 Red Bell Pepper (Capsicum)
1/2 Red/Purple Onion
1/2 Lime juiced
Pinch chilli powder
Splash of Walnut oil
I am lazy and I like to just chop stuff roughly and then throw it all in a food processor. Boom it’s done in like 30 seconds. Just pulse it a few times so it’s all diced together then pour in a bowl and voila!