"Urban Homesteading." So sue me.

UPDATE: I had to share this amazing post at The Noodle Book: An Open Letter to the Dervaes'. I looked for an excerpt to quote here, but really none of it stands alone; this entire letter is important to share. I hope the Dervaes family reads it and takes it to heart.



So my urban homestead - in lowercase, natch - is a work in progress. We haven't converted the front lawn into edible landscaping yet, we're still in the middle of fencing and building more raised beds in the back yard, the chicken coop leaks in the rain, and the only crop we harvest in any massive quantity is grapes. But our blueberry bushes are growing, the cherry tree we planted on the day we closed on the house is forming new branches, I'm still canning like a mo'fo' when the season's on, and our chickens have begun to resume egg production after their winter vacation. So I have no problem standing up and acknowledging that I am, again in lower case, an urban homesteader.

So what's all this about? Well, a controversy broke yesterday when it was revealed that the Dervaes family of Pasadena has trademarked the term "urban homesteading" (along with six other related terms). The family patriarch, Jules Dervaes, is apparently under the impression that he coined the term in 2001, despite its appearance in news media as early as 1981. There's a decent overview of the furor here at the LA Weekly's website if you haven't heard about it yet.

I had a measure of respect for the Dervaes family before this. They have several websites and blogs dedicated to the urban homesteading movement, and their own little urban farm in Pasadena is truly a model worth emulating. They're off the grid and completely self-sustaining, and while I find their writing to be more self-aggrandizing than educational, they do have a right to be proud. But trademarking a term that they did not invent - a term which has come to represent a global movement - and going after bloggers and educators with cease-and-desist letters... well, that's a tactic more worthy of Monsanto than anyone else.

Urban homesteaders are understandably pissed, though most of us are handling it with good humor. A Facebook group called Take Back Urban Home-steading(s) popped up less than 48 hours ago and has 1,756 followers as I write this, with more fans joining by the hour. Petitions and email lists have already spread to thousands of homesteaders around the world, mostly in response to Facebook responding to the Dervaes' cease-and-desist by deleting nearly every group relating to the subject.

What makes it even worse is the Dervaes response to this outcry. Rather than apologize and retreat, as anyone would if their true goal was increased participation in sustainable urban farming, the Dervaes family has instead watered the Drama Llama with a whining, comment-disabled blog post attempting to justify their actions. Apparently they believe they are rescuing urban homesteaders from corporate co-opting of the term. But, as several have wondered, what exactly are they rescuing us from if they're acting just like a corporate lawyer would?

One thing I do find interesting is that this controversy seems to have stirred up a lot of interest in an excellent book, The Urban Homestead: Your Guide to Self-Sufficient Living in the Heart of the City, by Kelly Coyne and Erik Knutsen (funnily enough, not by Jules Dervaes). Coyne and Knutzen are also in Los Angeles - actually in Los Angeles, not Pasadena - and their blog Root Simple is a hugely informative and educational look at homesteading as young urbanites tend to practice it.

I've owned the book for a couple of years now and would recommend it to anyone with an interest in the subject; it's seriously got everything, from chicken-keeping and composting to greywater recycling and lasagna-gardening. I've seen more references to this book in the past 24 hours than in all the years I've owned it. So if any good is to come of this tsimmes, it'll raise awareness of the urban homesteading movement and the excellent literature out there that has promoted it since long before Jules Dervaes became our self-appointed priest and publicist.

Here's hoping this blows over soon and we can all go back to prepping our raised beds for spring.

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Perfect Pot Roast

Inspired by a friend the other day who was having trouble producing a pot roast, I decided to treat Keith and his dad to one of my own, setting a challenge for myself in the process. See, the easiest way to make a pot roast - BY FAR - is in the crockpot. Slow-simmering at low heat keeps the moisture with the meat, preventing it from drying out as it often does in the oven.

But here in Redondo, we don't have a crockpot. So I had to take a leap and see if I could produce a moist, juicy roast in a dry heat. I am pleased to report that it was a resounding success; Keith proclaimed it the best roast he'd ever had, and I can't say I disagree. So here's the tricks I figured out.

First: The meat. Chuck roast is best - and, fortuitously, cheapest. You actually want a fatty cut here. Don't use nasty cheap feedlot beef, of course, but since you're paying the higher price for organic/grassfed, take some comfort in the fact that you're getting the cheapest cut of it. The tougher meat and chunks of fat are going to break down together in the oven and make that succulent, tender pot roast you've been daydreaming about.

Second: You need a TIGHT seal. Use the smallest container that will fit the roast, which means a small casserole dish and not a huge roasting pan for your 3- or 4-lb. roast. Then, just before you pop it in the oven, fold a sheet of foil in half and cover the top of the dish before you put the lid on. This makes a tighter seal and keeps the steam from escaping from around the lid.

Third: Let it rest, still sealed, for half an hour when you pull it out of the oven. This allows the steamy goodness to settle back down into the meat, rather than poufing out in a huge cloud when you take the lid off.

And now for the recipe.

PERFECT POT ROAST

3 or 4 lb chuck roast
1/2 tsp salt (no more!)
Fresh-ground pepper to taste
Garlic powder and/or onion powder to taste
Worchestershire Sauce
Hot sauce of your choice (I had Cholula)
1 Tbsp organic canola oil
2 sprigs fresh rosemary
1 bottle of GOOD beer
2 Tbsp flour (white or whole wheat, doesn't matter)
2 Tbsp butter or olive oil

Preheat the oven to 325 F.

Sprinkle the seasonings all over the meat and rub them in. Be generous with the Worchestershire, liberal with the hot sauce; whatever your tastebuds can handle. Meanwhile heat the oil in a heavy skillet until it's quite hot, then sear the meat for two or three minutes on each side.

Remove the meat to your casserole dish. Tuck the rosemary in with it, pour what's left in the skillet over it, then open up the beer and pour it in until it almost, but not quite, reaches the top of the meat. (You should have just a little beer left over to drink.)

I can't stress enough how important it is to use a decent beer - this is NOT the time for Bud or Coors or whatever you might drink while watching the game. Break out something darker. Last night I happened to have Sam Adams Cherry-Wheat Ale, which was just okay for drinking but the sweetness really brought a lot out of the beef. Better beer would obviously be better.

Cover the casserole dish with the foil and then the lid like we talked about before. Leave it in the oven for about an hour per pound of meat (cutting it short by 15 minutes or so is fine if you're rushed). Take it out of the oven and set aside, without removing the lid, for 30 minutes. Then transfer the meat to a plate and strain the juices into a measuring cup or bowl with a pour spout.

Heat a skillet to medium and toss in the flour. Give it a minute or two to toast a bit, and then add the butter or olive oil, whisking with a fork or whisk until it makes a smooth paste. Splash in a bit of the strained juices, whisk smooth, then add the rest of the juices in a steady stream while whisking continuously. Bring to a boil, stirring occasionally, until it thickens - this will only take a minute or two. Serve the gravy with the pot roast and your favorite mashed potatoes, with a salad or green veg on the side.



And just because I gotta gloat: This is the dessert we had after the pot roast dinner last night. It's an experiment I've been kicking around for awhile, maple-bacon cream pie, and I have finally declared it a smash hit. The pie is filled with a smooth, delicious maple cream and topped with chopped bacon, which has been candied in maple and brown sugar. The sweet-salty-smokey flavors all play so nicely off each other, and it was the perfect ending for this dinner in particular - especially since we had it with port!

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Outta' Town Banana Muffins

(Apologies for the pic - I had coffee on the brain at 5:30 a.m.)

'Tis the season for holiday travel! We got a jump on the season yesterday, when Keith got a quick job in L.A. and I decided to join him just to get out of town for a couple of days. So yesterday we hit the road about 5:45 a.m. and hauled our exhausted selves into Redondo Beach just after 11 p.m. Of course there was a nasty weather system which drifted south along with us, so we spent most of the day wrestling rain, snow, and high winds, and just for good measure another storm blew into Redondo in the wee hours of the morning, waking us up with a chilly bath from the window.

But it's sunny now, and we're well-rested, and we're also well-nourished. We do this road trip thing fairly regularly, and I'm a seasoned road tripper in my own right, having crossed two continents all by my lonesome on several occasions. So I've learned a lot about travel, especially the fact that there is precious little to eat out there by the highway.

Oh sure, there's a fast food joint at every exit, and the gas stations are loaded with candy and chips. But c'mon, when you're spending an entire day with one eye on that swerving semi and the other on that cop in the rearview, you need FOOD. Something that's not going to drop you into a bloated coma ten minutes after you eat it; something that's not going to gas your travel companions out of the car. And even if you're flying (though I can't imagine why you would nowadays), you still need inexpensive fortification to get you through the journey in good health and cheer.

So pack a bag. Yesterday on our trip, I brought some cashews, cheese, sliced carrots and kohlrabi, two refillable water bottles, and a batch of these rich, moist banana muffins. I think I can safely say I'll be bringing these muffins on every trip from now on. They're the perfect road snack - easy to eat one-handed, a little sweet but not sugary, with whole grains to keep you full longer than a sugared white-flour muffin would, a dose of protein from nuts and eggs, and a rich soft texture that makes them feel like a treat. They travel well and don't dry out (actually, they get more moist as they sit).

Bring them on your next road trip, flight, train trip, or walk around the neighborhood. Don't forget the coffee.

OUTTA' TOWN BANANA MUFFINS

2 large bananas, very ripe (soft spots okay!)
1/2 cup pure maple syrup or honey
1/4 cup applesauce
2 eggs
1 Tbsp vanilla
3/4 cup whole wheat flour
1/2 cup rolled oats
1/4 cup flax meal
1/4 cup ground nuts or nut flour* (see note)
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup dried cranberries, blueberries, strawberries, or raisins

* Note: You can buy almond flour, hazelnut flour, etc. But it's a lot cheaper to just get whatever nuts you like (pecans are cheap) and grind them yourself; they don't have to be as finely ground as a flour, a coarser grind is just fine. Just toss them into the blender or food processor for a minute.

Preheat the oven to 350 F and line a 12-cup muffin tin with paper liners.

Break up the bananas and toss them in the food processor or blender. Add the maple syrup (or honey), applesauce, eggs, and vanilla; whiz it all up until smooth (a few banana chunks are fine).

In a separate bowl, combine the dry ingredients except for the fruit, and whisk together with a fork until evenly blended. Pour in the wet mixture and stir gently, just until blended - don't overmix. Fold in the dried fruit and spoon into the muffin cups, filling to the top. Bake for 25 minutes or until done. Leave them in the pan to cool on a wire rack, then wrap individually or just throw them all into one gallon-size bag like I did.

These last for a few days outside the fridge, and can also be frozen for later.

Safe travels!

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Leavin' on a jet plane...

So of course I get all the dirt in the raised beds, get everything planted and perfect, and... I have to go out of town.

I'm jetting down to L.A. - oh, that's right, I of all people am actually flying - to spend a week with my beloved husband, who's on a long job there. Which is fine, it gives the seeds a week to get settled and germinate without me hovering over them every day! Hopefully I'll come home to thriving baby plants that are not weeds. Fingers crossed.

In the meantime, I am happy to report that if one has to go through an airport at all, Portland is the best one. There were no lines so I got through quickly, and I'm now chilling out at a local organic brewpub near my gate. I've got my fingers crossed for a quick, easy flight. (And I already can't wait to be back home in my garden with my chickens and cats!)

Bye, L.A.!

This month down south is over, and in seven hours we'll be hitting the highway to go home! (So of course, I can't fall asleep. OF COURSE. Hence my blogging quietly in a dark room with the screen dimmed.)

We had a very nice last day in town. Went for a walk on the beach this morning, and watched a wild sea lion playing in the surf. We'd just lost him and were about to head back when three dolphins approached, so close we could've waded out to pet them. They cruised along as dolphins do, casually enjoying the morning, when out of nowhere the smallest one leapt from the water - RIGHT IN FRONT OF US - and did a little twist-flip on the way back down. They all continued on their way after that as though nothing had happened. Keith said it was almost like he did that just for our benefit. There was no one else around, early on an overcast Tuesday morning.

After that we walked on back and made our plans for the day. Keith dropped me off in Hollywood, where I had my favorite Thai lunch with a good friend, and then she and I went shopping for some incredible jewelry at the 1928 Outlet Store (everything half off!) and browsed around the other nearby shops. Meanwhile Keith had lunch with friends of his and browsed his favorite stores in L.A., Y Que and Glory. We met up again when we were done, and he and I headed down to Redondo for a walk with his dad and the dogs, and then the three of us (sans dogs) went to Ortega 120 for a fresh-and-delicious Mexican dinner.

Funny how I always thought I hated Mexican food before I moved to L.A. and actually had Mexican food. The nasty canned-goods enchiladas I had in the school cafeteria can't ever be compared to the mango-jicama salad I had tonight, topped with sliced all-natural carne asada, served with an incredible margarita made with fresh-squeezed juice. I'm off in happy la-la-land again, just thinking about that meal...

... Whew! And I'm back, still stuffed to the gills.

We're packed up mostly, the car is loaded and all we have to do when the alarm goes off at 3:45 a.m. is hit the snooze button for another two hours put our clothes on, brush our teeth, and go. We're leaving early so we'll be out of the desert by the time the sun gets insufferably hot, and also because Keith wants to make the whole trip to Portland in one day, which is a heroically long schlep but at least we can stop at the Rogue Creamery and Lillie Belle Farms again on the way up.

And until then, I really should at least try to get some sleep.

Killing time in L.A.

So I'm all rested from the show now, and ready to go home to Portland. We have to wait though; no point fighting Memorial Day traffic along I-5 after the misery we suffered last Thanksgiving (I-5 was a parking lot all the way through Sacramento). So I'm stuck here in Los Angeles a bit longer.

Could be worse, though. Yesterday we went to a lovely little farmers' market on the beach in Redondo. Everyone was sampling out fresh strawberries, and we bought some of those, as well as fresh cherries, lots of veggies, and twelve little vegetable starts that were a steal at $11 for the dozen. The weather was chill and drizzly, but I got a nice cup of fresh coffee so I was fine, and fresh cherries will brighten any day whatever the weather.

After the market, Keith and I grabbed a bite of leftover cabbage rolls from the night before, and then we each went to unwind in our own way - he spent the day at the movies, and I spent it at my Korean spa. Soaking, steaming, scrubbing, relaxing, until I was all limp and light... bliss. This spa is the reason I come to L.A.

Keith and I made a very nice dinner when we got back. He fired up the grill for a London broil I'd marinated all day, and he also grilled some fresh sweet corn and asparagus from the market, while I whipped up a salad with arugula and strawberries with fried shallots and a wine-balsamic vinaigrette. We opened an incredible pinot noir to go with it. Dinner was delicious, if filling - so filling that I fell asleep on the couch shortly after dinner, so quickly that I honestly don't remember what movie we were just about to watch. This is an embarrassing habit I'm developing here; every time Keith's dad puts in a movie after dinner, I pass out on it. I feel bad but I can't help it.

Today we took a drive out to see Keith's grandparents a couple hours outside of town, then went out for Mexican food. I'm now curled up with a little splash of Bombay Sapphire while Keith and his dad sip a very fine tequila, watching a British reality show that combines cars and travel with British humor to hilarious effect. I know tomorrow we're seeing friends in Hollywood, and we'll find something to occupy us for the next few days... but I'm ready for Wednesday and the drive back. I'm ready to go home again to my chickens and planting. I miss my life!

Muffin Pie!

Still in L.A. Back in Redondo now, after a week of staying at our friend's place in Silverlake. The show is wrapped, so now we're resting up and getting ready to spend a little time with friends while we figure out what Keith's next move is. In a few days, either I'll hop a train back up to Portland, or we'll drive back up together (hello, Rogue Creamery)!

In the meantime I made a fun discovery the other day that I want to share. I had a day off when we were at our friend's place, and I felt like cooking. I dug around in the kitchen, found a muffin tin and rolling pin, and thought, "Wouldn't it be neat to have individual serving size pot pies in the freezer?" So I made up some buttery flaky pie crust, lined the muffin cups with it, and filled them with a nice little homemade tuna pot pie filling before topping them off with a top crust and baking them up. They were really tasty!

I liked the concept so much I went on to make several more little muffin-pies with tofu-veggie filling in a white wine herb gravy. Keith and I ate a couple of them, and were pleased to discover that they go straight from freezer to microwave and are hot and delicious after four minutes. We don't usually microwave food as we don't have a microwave ourselves, but homemade convenience food is always a plus!

Each little muffin pie is exactly the size to make a good little dinner with a salad or a cup of soup. And they look so cute! I was thinking these would be awesome for kids' lunch boxes (they're tasty at room temperature, too, just heat and then wrap 'em up) or even taking on a hike. They'll definitely be good to bring on the train. I can't wait to make some more little muffin pot pies!