One of my most important rules of the road is to ask someone where’s a good place to eat. I asked guy in gas station in Ciudad Constitución, he thought for a minute, and said “Tacos Santana.” Easy to remember.
Sure enough, it was run by a sisterhood of strong competent friendly women. Was great to watch them work and interact with each other and customers.
My total bill for two delicious tacos de maiz al pastor, a large horchata (rice/almond drink), and a tootsie roll for desert, was under $7. I mean, it was a completely satisfactory dinner for some one who’s been sitting for four days.
In the USA, when I find myself in a nondescript, not obviously cool town, I ask where’s the best hamburger.
Question to those of the Instagram-savvy persuasion:
If I put up a good post, should I not post again for a while? I mean, I’ve got a shitpile of interesting photos stacking up. Also, I wonder if hashtags are worth the bother.
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This the last part of a 7-minute video titled “Shelter – A Video about author Lloyd Kahn” made by Jason Sussberg (shooting 35mm film!) in 2009, when I was 75. He shows Lesley and me doing stuff around the homestead.
Jason included a minute or so of me skateboarding, with the sound guy on his crew (a skater) skating behind me and alongside me with the heavy 35mm camera.
Then I sat on the curb (in front of my skateboard) talking about housing.
Sorry this is so blurry, Jason’s work is clear, we copied this from YouTube.
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Tags: architecture, builders, building, carpentry, food, gardening, half-acre homestead, homes, homestead, homesteading, house, media, skateboarding, tools, woodwork 
Photo by Jack Fulton of a family tea tin
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Jeremy Dierks filleting an albacore. Very different from filleting other fish, tricks to it as shown here.
I marinated in olive oil, soy sauce, a little vinegar, garlic, and ginger for 30 minutes, then cooked at high heat briefly on Weber grill.
I swear it was about the best food I’ve ever had.
Note: A lot of fishermen stay at sea for 2-3 weeks and quick-freeze fish until they get into port. Fresh fish is entirely different.
Tags: building, California, food, gardening, green building, half-acre homestead, homes, homestead, homesteading, kitchen, natural building, salvaged materials, sauna, small homes 
We were talking about old cookbooks with a friend the other day and pulled out this gem, circa 1890. This was in the ’70s, when we were doing some small-scale farming, and trying to relearn skills of the past (as documented in, ahem, The Half-Acre Homestead).
Note: We have an unconditional guarantee on all books. If unsatisfied, call us and we’ll refund price and postage; no need to return book.
Also, we have a 30% discount on two or more books — which usually beats Amazon — with free postage in the USA.
Just sayin’.
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Dinner in Mendrisio with Leopold and friends after my talk on the 13th.
This was buckwheat polenta which the waiter loaded on each of our plates and then brought out steaming bowls of venison, rabbit, porcini, and sausage, big bottle of house red Chianti.
Whoever said there’s no such thing as a free lunch hasn’t been to northeastern Oklahoma.
Several restaurants across a handful of small cities and towns have started covering their walls with meal receipts. Customers are invited to prepay for a meal for someone else and hang the receipt on the wall. Then anyone can come in, grab one, and order some grub, no questions asked.
‘It’s definitely taking a huge leap forward. We’ve had to expand into having two walls — so the entire front of our restaurant at the moment on the inside is covered with tickets,’ Jennifer White told As It Happens host Carol Off.…’
www.cbc.ca/radio/asithappens/…
From blog comment by Lynn Kading
The global, industrialized food system faces increasing scrutiny for its environmental impact, given its voracious appetite for land is linked to mass deforestation, water pollution and a sizable chunk of the world’s greenhouse gas emissions.
The implied trade-off has been that advances in agriculture have greatly reduced hunger and driven societies out of poverty due to improved productivity and efficiencies. But Mark Bittman, the American food author and journalist, argues in his new book Animal, Vegetable, Junk that these supposed benefits are largely illusionary.
In a sweeping deconstruction of the history of food, spanning the past 10,000 years of organized agriculture, Bittman takes in everything from Mesopotamian irrigation to the Irish famine to the growth of McDonald’s to posit the rise of uniformity and convenience in food has mostly benefited large companies, fueled societal inequities and ravaged human health and the environment.…
–The Guardian
www.theguardian.com/…
Sent us by Maui Surfer
