Need to try this one…
Originally posted on Cooking Without Gluten:
I wanted to have spicy fermented carrots with a crunch. It was my first attempt to ferment carrots and I am very happy with the result.
1.5 kg grated carrots, 1 medium head of garlic, fresh ginger 5-7cm piece, 1 chili pepper, 2 long sweet red peppers, 2 cloves, 27g sea salt.
Grate peeled carrots, add finely sliced 1 sweet red pepper. Put another sweet red pepper, peeled and finely grated ginger, chili pepper and garlic un food processor and make a fine paste. Add salt to grated carrots, massage carrots with your hands until juices appear, add garlic and ginger paste, cloves and mix it.
Press the mixture together until covered with juices. If not enough liquid, add brine (2% sea salt solution, 10g per 1 litre of water), put a plate to keep carrots under juices and put weight on the plate. I use glass…
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Interesting dynamic here!
Interesting perspective…I like the honesty and humility.
Originally posted on Pippa Biddle:
White people aren’t told that the color of their skin is a problem very often. We sail through police check points, don’t garner sideways glances in affluent neighborhoods, and are generally understood to be predispositioned for success based on a physical characteristic (the color of our skin) we have little control over beyond sunscreen and tanning oil.
After six years of working in and traveling through a number of different countries where white people are in the numerical minority, I’ve come to realize that there is one place being white is not only a hindrance, but negative – most of the developing world.
In high school, I travelled to Tanzania as part of a school trip. There were 14 white girls, 1 black girl who, to her frustration, was called white by almost everyone we met in Tanzania, and a few teachers/chaperones…
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News from the Pawtuxet Village Farmers Market:
Finally, we should have a clear, non-arctic evening for our market. Come back and taste the goodness from our faithful vendors: The Local Catch, Blue Skys Farm, PV Farmstand, Foremost Baking Company, Little Falls Cafe, and (we hope) Presto Strange O coffee truck. Our market table will feature products from Virginia & Spanish Peanut Company, Rhody Fresh butter and cheese, Fruit Hill Apiaries Honey and Barden Orchard apples.
New this week: Winter Chevre from Beltane Farm. Market regulars will fondly recall the delightful goat cheeses from Paul Trubey’s Lebanon CT farm, sold at our regular season market. This chevre is described as follows:
“While our goats are on winter break from milking, our cow Betsey Bigelow provides the milk for this creamy, soft cheese with a velvety texture.”
We met Betsey, her new calf Penelope, and lots of goats at the farm when we went to pick up the cheeses. She is a sweet girl, and her cheese is delicious. Samples will be available tomorrow.
And we will have a familiar face behind the table at the Blue Skys Farm booth: Chang Xiong of Pak Express will be subbing for Christina for the early part of the market. Say hello to Chang and get a spring preview.
See you at the market.
Woo-hoo — another win for pushing back on 1% influence!
Originally posted on Diane Ravitch's blog:
Investigative Journalist David Sirota wrote a brilliant series of articles about PBS taking $3.5 million about pension reform from the foundation of billionaire JohnArnold, a former Enron trader. After stonewalling, PBS decided there was a perception of conflict of interest since Arnold has been a prominent figure in the public debate about public pensions. And PBS returned the money.
Here is an analysis of the imbroglio by Felix Salmon of Reuters. It is an open secret that PBS has become heavily dependent on corporate funding, as Salmon notes here:
“There’s a whole world of subtext in that phrase, “we thought we were following the guidelines” — a lot of which my former boss Jim Ledbetter teased out in his 1997 book Made Possible By…: The Death of Public Broadcasting in the United States. The big problem is that public broadcasting has become dependent on corporate financing — and has become…
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My latest project…
Originally posted on Rich McCue v4.0:
How hard could it be? Those are usually the last words I utter before descending into a quagmire of technical pain as I work through how to use and master a new technology. Fortunately this time, making an eBook and related hard copy book turned out to be a straightforward and fairly easy process to master… once all the appropriate tools were identified and lined up, that is. An added bonus is that all the software is free to download and use on both Windows, Mac and Linux computers.
This project started a couple of months ago when a coworker kindly suggested that I write a paper based on a presentation I give to classes of law students on software tools for research and collaboration: Research & Collaboration Tools for Students, Staff & Faculty: Creating a Modern Memex. With that encouragement I started writing with my current favourite writing…
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