Just cant get enough:

🎵 Beauty of Poison by Specimen

📺 Star Trek: The Next Generation

🥪 Sandwich made with Violife feta, fig jam, and two fistfuls of arugula.
The bunnies are obsessed with trying to get a bite, but I will only allow some sniffs and a couple pieces of arugula.


Took a few minutes to thin out the planter.
Turned these into a pesto with some radish greens.

A group of young carrots sitting on a white tiled surface.


Went to my first volunteer event at the community garden last night.
Collected the finished compost and moved the dumping and curing piles over.
Felt good to shovel and sift again.

Still not feeling very well so I went home and was essentially dead for the rest of the night, even though it was only two hours of work.
Worth it though.


Not sure what caused the brown lines, but I love it.

Small white bowl filled with cherry tomatoes. One tomato near the center has brown lines on it in that create the shape of big round flower petals.


Made some Irish soda bread today while waiting for the pickled red onions to cool. Turned out pretty darn good.

Link - Food Tech Guide: UX Research for Plants, People and our Planet


“This guide was created to connect the dots across digital products in the food world while planting the seed of change and empathy to collaborate across systems to succeed in designing the future of food, together.

As we move through this pandemic, one thing is for sure, more people than ever are engaged in our food system. They are interested in starting in self-sufficiency with initiatives like starting their garden at home, in their communities or even in the medians of the road. Wanting to learn about healthy nutrition and zero waste practices to minimize impact, and ultimately achieve a gorilla closed-loop system that starts at home.

At last, we ask ourselves, and you the reader: How can we continue to educate current and future generations about where our foods come from to better design a food system for everyone?

Like the organization Eat Just states: Fostering a view of a healthy planet starts with our most important choice: what we eat every day. More than anything else, this decision matters most.”
Read More.

Compost Day!

(Photo was from a previous trip. Today the sky was not cloudy at all and was way too hot for February.)

One of the many things to love about this city is we have a community compost bin. Which I found it through La Compost.

It is easy to think that composting is just a thing that gardeners do, but the reality of it is everyone should be doing it. It helps create nutrient-rich soil and reduce greenhouse gasses. Green waste that ends up in landfills creates methane. Lots and lots of methane.

“Municipal solid waste landfills are the third-largest source of human-related methane emissions in the United States, accounting for approximately 14.1 percent of these emissions in 2017.” (USDA)

So communal composts are extremely important, especially since not everyone can (or wants to) have a compost bin.

We don’t have a ton of food waste. It all either goes to soup stock or rabbit food. Citrus peels also are turned into all-purpose cleaner before disposal or they become citrus powder. If a scrap can be regrown I do that. Still, every once in a while something goes bad or the scrap isn’t useful so it ends up in the tub under the sink. Then about every two weeks, we take it to the compost.

This bin is maintained by members of the community garden. The group here is wonderful because they leave several plots open to the public totake produce they need. It is nice to see more garden spaces trying to create change and help others instead of just locking people out.

Be Your Own Salad Spinner


Even though I have been a vegan for many years I don’t eat a lot of salads. The main reason for this is I don’t like soggy greens and I am never going to spend money on something as wasteful as a salad spinner. Giant tubs of plastic on plastic. There has to be a better way.

Surely people were eating freshly cleaned dry greens before plastic?

So here is my new solution and so far it has been working amazingly well.

  1. Wash Greens
  2. Place greens in cloth bag or wrap up in a tea towel.
  3. Go outside and spin it around and around. You can do big windmill circles or small wrist circles. Spin above your head or at your side. Whatever. Just go fast.
  4. It only takes a few minutes and your greens are ready to go.