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Lloyd’s Photos in Lucky Peach’s “Apocalypse” Issue

In November I got an email from Peter Meehan, who, along with David Chang, is co-editor of Lucky Peach, a quarterly foodie magazine published by McSweeney’s. They were doing an “apocalypse” issue and wondered if I had off-the-grid photos they could use.

   A few months later, Christine Boepple, an LA-based writer, came up and went through about 10,000 thumbnails (in binders) of my photos.

   Here’s the result, just out in the magazine. Kinda strange for me, having someone else do layout of my photos. I ended up liking what they did. The shelter stuff they chose is all pretty funky. Also pics of food from the wild and garden, preserves, roadkill furs, and kitchens from both our homestead and other places I’ve been.

   PDF of the 6-page article here.

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Monday Wrapup

I’m two weeks past my shoulder operation, and practically stylin. A little better every day. I don’t get to start therapy for another 3 weeks. Right arm better but still weak. Walked 5 miles yesterday, along beach with mixmaster ocean, water tussled and murky, 20+mph cold winds from north. Walking along thinking how gnarly it was, then realized how great it was to be moving. Every single time in my life I’ve forced myself to get out there and move (run, walk, bike, paddle, skate) I’ve felt immeasurably better. Get out there, stupid!

Around the homestead:

-Olives I’ve had about 15 gallons of small green olives in water, salt and vinegar for about 3 months, and they’re practically ready. Still a hint of bitterness, but plump and flavorful.

 -Sauerkraut Another thing you just set up and nature’s microorganisms do it all. You only add salt to shredded cabbage, maybe a little water. Used our own cabbage, and it’s fermenting away in the 2-gallon Polish crock in the pantry.

 -Chickens W’re getting 12-14 eggs a day from our little beauties. I favor the Golden Seabright eggs because the birds are so beautiful; maybe the beauty may come through a bit in the eggs, who knows?

 -Green smoothies I use the Blendtec blender a lot, make a green smoothie for lunch when I’m busy. Fresh greens from garden, fruit, protein powder…

 -Nightly vegetables Lesley has provided our vegetables from her garden practically every night for months. Broccoli cooked within minutes of picking is so different — sweet.

 -Crabs It’s a lousy crab season. However, son Evan has been catching them with one of those little snare traps off a fishing rod from shore.

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