From the TV show, Portlandia:
From Heather Malick in the Toronto Star:
“…As early as February, the city, having halted prosecutions of the urban chicken movement, will study small no-roosters urban coops. My favourite city councillor, the sainted Mary-Margaret McMahon (Ward 32, Beaches-East York), is thrilled. “It’ll be people who are into urban agriculture and food security and growing vegetables in their yard.” She dismisses worries about smells and noise.
I do not. I have enough trouble with the smells and noise of humans without coping with their poultry. Continue reading
Tom Philpott looks at the history and the future of urban agriculture on Grist.org. The following is an excerpt from that story:
The main building of the groundbreaking urban farm Growing Power in Milwaukee, Wis. Photo: Organic Nation via Flickr, via Grist.org
“Few things scream ‘Hipster’ like an apartment garden.” Thus spake the New York City music magazine Death + Taxes, and it’s easy to see why. In trendy neighborhoods from Williamsburg, Brooklyn, to San Francisco’s Mission district, urban youth are nurturing vegetables in window sills, fire escapes, and roofs. Down on the street, they tend flourishing garden plots, often including chickens and bees. Even Grist has launched a comic strip (left) devoted to the exploits of urban-hipster homesteaders. Continue reading
And now for something completely different. This drink recipe from Tessin Rinpoche seems to be for real, in more ways than one. Here’s an excerpt:
“A cocktail called Raw Milk is my creation for Mixology Monday. MxMo is a creative way for mixologists from all around the World Wide Web to share recipes and have a bit of camaraderie. Each MxMo has a theme that guides what people contribute. This month’s MxMo theme is Dizzy Dairy.
Using raw milk as an ingredient takes this cocktail right back to the Prohibition era. U.S. governmental agencies do not like raw milk. To be fair to them, there was a very bad period in the country’s milk history when people got quite ill from contaminated raw milk. Pasteurization pretty much solved that. These days, however, there is a new push to give raw milk another chance (under more sanitary conditions), and it’s one that I support for various reasons (mostly flavor, as my milk consumption is pretty much limited to my morning coffee). If you want to know more about it, I highly recommend Nina Planck’s book Real Food. Continue reading