Category Archives: random thoughts

What do you get when

The rabbits are sick of all you people fawning over how cute the dumb baby goats are. They have cute babies too! Especially after they get out of that rodent-like, near-hairless stage. 

And so, I present the following question: 

What do you get when…

You cross a handsome buck like Speckles…specklesWith the gorgeous, friendly, soft as mink but not very photogenic Sasquatch?

sasquatch

Well, Speckles is a New Zealand/California cross. And Sassy is a Silver Fox….

So that makes them a one-quarter New Zealand/one-quarter California/and one half Silver Fox. 

Yep. 

Oh, you want to see a photo? 

Please sit down. 

pandabunnyPanda bunnies! 

Four white and black, and five black. You will die when you see them. 

blackieHere’s the whole family looking on while I stick the bun in my pocket. 

Ok, and that is the *last* time I ever do a post in the format of one of those idiotic joke emails that my dear dear relatives like to send off for a giggle and a snort. Goodnight!

Hide-tanning report

I have a new respect for leather. Last weekend it took all of my strength and the strength of ten other people to tan three buckskins and a couple of rabbit furs.

We were learning, sure, but to make a single buckskin in a natural way is an incredibly intense–physically and mentally–exercise. We were lucky to have the expertise of Tamara Wilder, a primitive skills master who has been making buckskin and teaching wilderness skills for the past twenty years.

scrapping

Tamara, pictured here with a student, brought all the poles and beams we needed to scrap the hides clean. She also brought three hides for us to tan–two deer and one goat. It’s her side gig to skin deer for hunters during hunting season so she collects a lot of them. She merely salts the hides, folds them up, and then puts them into a large plastic box in a shady spot. When she has time–usually in the winter–she’ll take them out and start the hide tanning process.

Though two of the hides were almost three years old, they hardly smelled at all. Our first order of business was to scrape off all the muscle tissue and fat off the hides. We donned long plastic aprons, set up scrapping beams, and went to work. We used dull blades and elbow grease to work off the tissue. At some points, it was gross.

Then we flipped the hides over and started scrapping the fur side off. Tamara pointed out that this is the time when most mistakes happens. There’s a membrane that must be removed with the hair. If it doesn’t get removed, it will never be soft and supple buckskin.  This requires a hefty amount of upper arm strength. And in my case, grunting. Every once in awhile we would pour water over the hide to keep it moist.

That first step took almost all day. Those of us who opted to make a bunny fur, also had to scrap the muscle and fat off a rabbit hide which had been soaked in an alum and salt solution overnight (this sets the fur so it doesn’t slip).

Next, Tamara showed us how to properly remove a brain to do the brain tanning solution. We also added about a dozen egg yolks and blended it all up. The scrapped hides and furs went into the brain bucket overnight. We all limped home and licked our wounds.

The next day, we were up early, setting up pieces of thick wire along the fence posts at GhostTown Farm. The neighbors were very curious. We spent the rest of the day fussing with the brain-infused hides. We pulled them, and stretched them, and roughed them up on the wires. Then pulled them some more. The bunny furs were prodded and stretched. After many hours, the hides started to feel really soft and pliable. They could be tugged on. They turned a wonderful white color and were soft as felt. We had made buckskin.

Then Tamara (who was wearing a buckskin tank top and had made a pair of buckskin hot pants!) started a fire with a stick. We all nearly gasped at her genius. We then smoked the buckskin, which makes it waterproof, and turned it a dun color that I’ve only associated with buckskin wearing natives.

By that second day, we were all exhausted, stretched to the limit, giddy with our new knowledge. Tamara divided up the buckskin–each of us got a quarter of a hide–and we all wondered what we would make with ours. I think I have enough to make a bikini top.

Also, tonight i’ll be at:

CounterPULSE, 1310 Mission St., San Francisco, CA 9410

Wednesday, April 29, 2009
7:30pm

I’ll be one of five speakers discussing “transitioning into sustainable urban living.”

Tonight, April 3, Ferment Change Party

Sorry for the last minute notice (you should see how dirty my hair is right now–too. busy. to. bathe.) but here’s a fun event where I’ll be giving a talk about animals and fermentation:

What: Ferment Change: A celebration of Urban Agriculture, Food Justice,
Fermented Food and Community. To benefit CitySlickerFarms in West Oakland, Ca.
When: Friday April 3, 2009
Where: Humanist Hall, 411 28th Street, Oakland, CA 94609
Time: 7:30-10:30pm

Cost: $10-30, no one turned away for lack of funds
Cosponsors: Ecology Center, Humanist Hall, City Slicker Farms, Friends of L.Bacillus

Music By: Zoyres Eastern European Wild Ferment plus others
Contact: maxc@riseup.net

Spring spirit

I am so high on spring. I can’t sleep. I wake up in the middle of the night thinking things like: “I should build a goat pen in the lot” or “tomorrow I need to plant some corn”. My To Do list is long and includes actions that are so physically challenging, I would die if I actually did them all.

Don’t get me wrong, I’m not complaining—I love this springtime high. And I know I’m not alone. Proof came on Friday when I attended the Compost Giveaway in Berkeley. Every last Friday of the month the City of Berkeley gives away whole pick-ups full of rich, dark, lovely finished compost. All you do is bring your truck, wait in line, and then get a scoop of soil from a bulldozer.
guyinchargeandtrucksI arrived at 8:45 and so did everyone else. Truck after truck after truck, all in a line. Even my friend Willow arrived in her big red bomber truck. First we talked on the phone, then we realized the line was moving very slowly. She came over to my truck. “I’ve never seen so many people here!” she said. The guy in the khakis and buttondown shirt managing the people told us he had never seen anything like the line before either. The fat, cigarette smoking cop looked like he was going to have a heart attack. Did he expect a riot?

I realized that this pack of compost hungry people was tangible evidence of a.) spring and b.) the huge increase in gardening, perhaps during a recession. There were ghetto trucks (mine), sleek trucks with Biblical verse written on it, and rental trucks. There were young people and old people, a guy wearing overalls and a matching child wearing overalls. There were community gardeners, professional landscapers, scroungers, and urban farmers. Everyone likes free soil.
carscroungers
If you didn’t have a truck, there were two smaller piles of compost and wood chips off to the side for people who couldn’t take a load from the bulldozer. These people had shovels and buckets and galvanized laundry buckets, and other weird receptacles to scoop up the black gold. I loved seeing the enthusiasm of all these people. Working so hard so that their plants would thrive. I wondered what their gardens looked like, what they were growing, how they grow stuff. Seeing the people swarming around these piles made me so proud of us. Us humans. We do so many horrible things, but when we garden, we are beautiful.

truckodirt

In the end, I waited about 40 minutes to get my free soil. Was it worth it? I can’t say just by looking at it, but the soil looks beautiful. It comes from the green bins, municipal compost picked up in the East Bay, turned into compost, and then returned to the people. What a lovely cycle.

Thanks for the tip Oliver!

Info:
-Every last Friday of the month is free compost give away at the Berkeley Marina, near the Adventure Playground on the South side of the marina.

OPEN Restaurant

amaranthFood–it’s so boring.  I mean, yes, it should be delicious, and lovingly prepared. And plucked fresh from the earth. But with the economic crisis exploding around us, all of a sudden our (my) food geek tendencies seem a little trivial. During the fat years, we all had more time and money to natter on and on about what we were eating, and making food consumption into a meta experience. I remember checking out a book called Food Is Culture at the library at UC Berkeley, and the librarian couldn’t help himself when he snarled, “No, food is just food!”

Well, that’s one way to look at it. But. There’s a group of food world folks who know how to geek out on food in a way that isn’t annoying. They are called OPEN, a group of food professionals who host awesome events in the name of food. They aren’t caterers, mind you, but more like storytellers. For instance, they did an event at SFMOMA where they deconstructed a pig before the eyes of the eaters. After what sounded like an amazing porky dinner, everyone took home a bit of pancetta to cure at home. They sometimes make donuts in parks and give them away, for free.

Now they’re hosting an event at Yerba Buena that sounds really fun. Here’s the scoop, from the YB website: “Participants will share a simple meal while chewing on the question: How can the urban landscape be productive? …enjoy dinner and a glass of wine while learning more about urban farming, foraging and gleaning from people directly involved in these practices. Entry to discussion is open to everyone.

The menu includes a stew made of white beans, greens and pork (there will also be a vegetarian stew), pork rillette, dessert (not yet determined) and a glass of wine.”

I’m going to be there–I hope some of you can make it. Here’s more info:

YBCAlive!: OPENrestaurant with Slow Food Nation
Tue, Jan 6, 7pm • Grand Lobby
Meal Ticket is: $20 General / $15 YBCA Members
Discussion is FREE
For tickets, please call our Box Office at 415.978.2787.

Merry f-ing Christmas

Yesterday I felt all Scrooge-like about xmas. but then after a shift at the Oasis, the biofuel station I run with some friends, suddenly my heart was filled with goodwill and joy. Our custies are so wonderful and happy! I came home and made some spicy tomato soup and baked lime bars for our loyal customers. Then I packed some olives to give as gifts. Then I squeezed on Bebe’s teats and tried to get a whisper of milk out of her.

biofuel-bwsmall

I went up to Lake County and picked up the goats last week. Of course it started snowing. Of course I had no heater and only one windshield wiper worked (the wrong one). Bebe and Orla looked like mountain goats. They sprouted some major fur while up north. I got a quick glance at another buck she got to be with–a dark hairy guy who was just adorable. Leah told me Orla’s probably not preggers because she’s a bit young and um, stubborn. I might try to breed her again in March. We packed the goats into a dog crate as the snow swirled down. I drove like a banshee to get home before it got too dark and cold. When I opened up the dog crate, Orla and Bebe were all cozy and warm inside. They smelled like bucks, which is to say, high goat.  They jumped out and ran toward the backyard where they live. It was a joyous homecoming–I really missed having them around.

farmshot

But I also miss their milk. Bebe isn’t producing much, which Leah said is normal post-breeding. I’ve been milking her twice a day to increase production. The milk tastes bitter and gross–a natural occurence post-breeding, somehow the buck hormones get into the milk. Eventually I’m hoping Bebe will give me her usual sweet, high-fat milk. I sure do miss my morning goat cappuccino.

bebesays2