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V.23 No.24 | 6/12/2014

Feature

Farming Beyond Farmville

The pros and cons of urban agriculture

Hey hipster, think you have what it takes to grow your own? Before you grab your favorite hoe, let Holly von Winckel walk you through the pros and cons.
V.23 No.23 | 6/5/2014
The Germans are coming! The fun beer and bratwurst kind, not the not-so-fun other kind.
CC by Rochelle, just rochelle

Food News

Bite Sized Edition

Opa! Organic!

Nora Hickey dishes out the latest Burque food and restaurant happenings.
V.23 No.19 | 5/8/2014

Flash in the Pan

Lawnicide

How to kill your grass

Because sometimes the grass has gotta go.
V.23 No.17 | 4/24/2014

Flash in the Pan

The Rhythm of the Garden

A new book explores the poetry of growing things

A new book of poetry explores the literary side of farming.
V.21 No.35 | 8/30/2012
A plant gone to seed has its own kind of beauty.
Ari Levaux
A plant gone to seed has its own kind of beauty.

Food

Growing chaos

It turns out that if you leave them alone long enough, garden plants are happy to do their own thing. This week, Ari LeVaux explores the aesthetic, philosophical and biological joys of the bolted garden in “Going to seed.”

A plant gone to seed has its own kind of beauty.
Ari Levaux

Food for Thought

Going to Seed

Enlightened chaos in the garden

Food writer Ari LeVaux discovers the joy of a chaotic garden.
V.21 No.23 | 6/7/2012
Scapes on the plain
Ari LeVaux
Scapes on the plain

Food

Scapes on a train

No, not snakes on a plane. Scapes on a train—or more specifically, garlic stalks stir-fried with pork and oyster sauce in the dining car of a Chinese train bound for Ulaanbaatar, Mongolia. In this week’s Food Section, globetrotting food critic Ari LeVaux talks about the pulse-quickening moment he first encountered garlic flowers and stalks—collectively called scapes. Scapes are in season right now, and preparing them at home is inexpensive and easy. (Unlike some of the other international train rides Ari has taken.)

Food for Thought

Great Scapes

The loveliness of garlic flowers

The first time I ate garlic flowers was for breakfast on a train from Beijing to Ulaanbaatar, Mongolia. The dining car didn't have a menu: You just sat down and they brought you food. A server delivered a plate of stir-fried chopped green things with pork and oyster sauce, along with a bowl of rice. It was years before that I realized that the pencil-thick green things were pieces of garlic flowers and flower stalks, collectively known as scapes.
V.21 No.14 | 4/5/2012
Ari LeVaux

Food for Thought

Green Mulch Makeover

Summer-proofing your vegetable garden

[ more >> ] [ permalink ]

V.21 No.3 | 1/19/2012

video games

Webgame Wednesday: Bloomin' Gardens

Spring isn't quite in the air, but it sure is nice to think about the impending change in seasons. You can get in the mood for warmer weather with Bloomin' Gardens. It's a puzzle game that asks you to plant different species of flowers in a gridded-out garden. Line up five or more in a row, and they disappear. Work fast, because for every plant you drop, three more sprout up. You've gotta think ahead to plan out your garden, because it's gonna get overgrown mighty quick.

geishaboy500, flickr.com

Alibi Picks

Tomorrow! Seed workshop at Plants of the Southwest with expert farmy guys

While you're sewing the metaphorical seeds of change for 2012 [see "You, Improved"], don't forget about the literal ones. Two of the state's foremost farming experts—Michael Reed (La Orilla Farm, The Permaculture Institute) and Joshua Cravens (Jardin del Alma, project director of the Arid Crop Seed Cache)—are presenting a pair of free classes in preparation for spring planting. This Saturday's session focuses on the history of plant-human coevolution. Next Saturday, take a 101-style workshop on growing your own organic food from seed. Both weekend's classes take place at Plants of the Southwest (6680 Fourth Street NW) from 1 to 3 p.m. Call (541) 221-2879 or email empressofkale@gmail.com if you're interested in attending either of them.

V.20 No.27 | 7/7/2011
“Plant offal” includes carrot tops and spinach bottoms.
Ari LeVaux

Flash in the Pan

Robbing the Compost Pile

Carrot tops, spinach bottoms and the whole radish

The preparation and consumption of animal offal has become trendy in recent years. From headcheese to braised pig feet, there are all sorts of ways of turning animal refuse into delicacies. And while plant offal hasn't exactly become the new rage, B-list plant parts can be incorporated into tasty meals as well. Ari LeVaux provides recipes for three such underused ingredients: spinach roots and the greens of carrots and radishes.

Today's Events

Comedy Open Mic at Back Alley Draft House

Back Alley Draft House

See some live comedy at this open mic hosted by Drew Wayne.

Supper with Santa at The Shark Reef Café

Whiskey Business Karaoke! at Blackbird Buvette

More Recommented Events ››
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Dj Ntox "In The Mix"
Dj Ntox "In The Mix"12.27.2014