New Stories From 'Urban Agriculture Notes'
Random header image... Refresh for more!

Mycelial Mayhem


Growing Mushrooms for Fun, Profit and Companion Planting

By David Sewak & Kristin Sewak
New Society Books
March 2016

Most supermarket mushrooms are bland and boring; products of an industrial process which typically relies on expensive equipment and harmful pesticides. Many people would like to add more flavorful and diverse fungi to their diets, but lack the knowledge or confidence to gather their own. Do-it-yourself cultivation is a fun, exciting way to incorporate a variety of mushrooms into a sustainable lifestyle.

[

March 28, 2016   Comments Off on Mycelial Mayhem

Composting: Under sink device takes macerated food waste – sends it in one direction – liquid waste goes in another.

Rice University engineering students’ device makes composting easier

By David Ruth
Rice University
Office of Public Affairs
News & Media Relations

HOUSTON – (March 28, 2016) – It’s good for crops, it’s good for water and, in the end, it’s good for people and the planet. Why would anyone not turn food waste into compost?

Rice University engineering students asked that question at the start of the school year and have spent the months since refining their answer.

The team known as (com)post-haste invented a device that sits under one’s sink and takes macerated food waste produced by a standard garbage disposal and sends it in one direction while liquid waste (including water) goes in another. Effectively, it simplifies the process of recycling garbage into a useful product while helping to protect water supplies.

The students make up one of more than 80 capstone design teams at Rice. Most senior engineering students are required to complete a project to graduate and are presented with a host of possibilities when they begin their classes in August.

[

March 28, 2016   Comments Off on Composting: Under sink device takes macerated food waste – sends it in one direction – liquid waste goes in another.

Pacific Northwest Foraging


120 wild and flavorful edibles from Alaska blueberries to wild hazelnuts

By Douglas Deur
Timber Press

The Pacific Northwest offers a veritable feast for foragers. The forests, meadows, streambanks, and even the weedy margins of neighborhoods are home to an abundance of delicious wild edible plants. Discover wild lilies with their peppery flowers, buds, and seeds and use them in your spring salads. Select sweet, succulent thistles or the shoots of invasive Himalayan blackberries and Japanese knotweed to add wonderful flavor to hearty soups.

[

March 28, 2016   Comments Off on Pacific Northwest Foraging