This was on a back road to Petaluma from the coast. They were selling chicken eggs and duck eggs. The gambrel roof shape is like taking a gable roof and lifting it up in the middle of each side. It makes for a lot more usable space. That’s why a lot of barns have gambrel roofs. This little building looks like a a Tuff Shed — prefab buildings that get erected in one day.
With this new blog format, I’m opening up random folders of photos and posting ones I like. This was shot on the outskirts of Telluride in 2003 when I went there to do a presentation at a Bioneers conference. I’m trying to do a post every week day.
BTW, I’ve been using Google Photos, which automatically downloads all my digital photos in one backup folder. Right now there are over 90,000 of my photos in storage. It’s an amazing system. You pay a small amount for storage. I can then go in and search for “barns” and it will come up with all the barn photos. I used it in my driftwood book: typed in “beach,” and it came up with hundreds of of beach photos, many of which I would not have found otherwise.
Wikipedia: “…The service automatically analyzes photos, identifying various visual features and subjects. Users can search for anything in photos, with the service returning results from three major categories: People, Places, and Things. Google Photos recognizes faces, grouping similar ones together; geographic landmarks (such as the Eiffel Tower); and subject matter, including birthdays, buildings, animals, food, and more.…”
HIPPIE FOOD
How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
By Jonathan Kauffman
344 pp. William Morrow. $26.99
Review in today’s NYTimes by Michael Pollan
For a revolution that supposedly failed, the counterculture of the 1960s and early 1970s scored a string of enduring victories. Environmentalism, feminism, civil and gay rights, as well as styles of music, fashion, politics, therapy and intoxication: In more ways than many of us realize, we live in a world created by the ’60s. (Though, as our politics regularly attest, some of us are rather less pleased to be living in that world than others.) Jonathan Kauffman’s briskly entertaining history, “Hippie Food,” makes a convincing case for adding yet another legacy to that list: the way we eat.
Kauffman has more in mind than the menu items that the ’60s served up: the tofu, tempeh and tamari, the granola and yogurt, the nut loafs and avocado sandwiches on whole wheat bread with their poufs of alfalfa sprouts that “smell as if a field of grass were having sex”; hard as it is to imagine now, all of these foods were radical novelties before 1970 or so. But the counterculture transformed much more than the American menu; it also changed the way we grow our food and how we think about purchasing and consuming it. “Eating brown rice was a political act,” he writes, just as much “as wearing your hair long or refusing to shave your armpits.” How this curious idea came to seem right and true (and to outlast the hairy armpits) is the historical question at the heart of “Hippie Food.”
Kauffman, who was born in 1971, comes at his subject as a child of children of the ’60s: He grew up on brown rice and quite likes it. A former line cook and food critic in the Bay Area, Kauffman is now a reporter for the food section of The San Francisco Chronicle, and his book is the work of an enterprising journalist who has interviewed many in the cast of hippie farmers, cooks, communards and food artisans who together forged what Kauffman asks us to regard as a new and “unique, self-contained cuisine.”
“The food Americans were eating in the mid-1960s resembled nothing that any civilization on Earth had ever eaten before,” Kauffman reminds us. By then, a series of food-processing innovations developed during World War II — powdered soups and juices, cake mixes, dehydrated coffee, etc. — had infiltrated American food culture, which lacked the deep roots that might have allowed it to withstand the influences of marketers, faddists, kooks and ideologues of every stripe. Americans, Kauffman notes, have long displayed “a queer eagerness to abandon the culinary wisdom of the generations that preceded them.” In the ’60s that meant eating things your parents had never heard of; if they ate white bread, you ate brown.
Lesley’s been gardening on our piece of Northern California coastal land for over 40 years. For vegetables, she’s come to rely on the book Golden Gate Gardening by Pam Pierce.
• Foggy climate charts
• What to plant when
• Encourages year-round vegetable growing.
• For the the San Francisco Bay Area and coastal California.
Over the years, we’ve given copies to our boys, as well as friends who are starting out to grow vegetables in the area.
I went to the 65th (!) reunion of my class of 1952, Lowell High School, San Francisco, on Friday. About 80 people out of a class of 250 attended. Even though I’ve taken a different direction (wealth, politics) than most of them, I still love seeing these friends of 70+ years.
It was held at the Basque Cultural Center in South San Francisco, and this wagon was parked out in front. The curved roof, with bed at one end is, I believe, an excellent configuration for a tiny home, far better than the poster boy for tiny homes, the steep gable roof with ladder to loft for sleeping — a bad design, in my opinion, for many reasons. Here you can have drawers under the bed, and the curved roof gives you a feeling of spaciousness, as opposed to the claustrophobia of many tiny home designs.
This is also the basic design for the vardo of the Roma people in Europe.
As pointed out by Rick, the studs are on the outside here; I presume so that the interior walls are smooth for storage of grain.
Hello!
As you can see we have a sweet little collection of your books going. In the back of Small Homes, Lloyd mentions what would be the next book. All of them sound great, but BARNS would be what we would like to see. We have 6 donkeys, 2 ponies, 3 horses, and a llama and I would like nothing better than to live in a barn with them and have my art studio! So our vote goes to writing a book on BARNS! We also have a 1200 acre woodlot with old growth Doug fir, a Woodmizer sawmill, a Nile kiln, and a Logosol planer, so we could make a marvelous barn with some great ideas coming from a BARN book of yours!
Howard and Beatrix Linde
Williams Lake, BC
Canada
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I found this great website via Kirk Lombard, the Sea Forager:
HI THERE!
My name is Hank Shaw.
“I write. I cook. I fish, dig earth, forage, ferment things, brew beer, raise plants, live for food and chase God’s creatures. I drink Scotch or Bud, eat burgers or dine on caviar, depending on my mood or what day of the week it happens to be. I spend my days thinking about new ways to cook and eat anything that walks, flies, swims, crawls, skitters, jumps – or grows. This is my story.”
