BioDesign week 2 :
Growing Micro greens
Left image October 27
Right Image November 1st ( I added more water to the bottom and spray a little bit of water on top)
Left image October 27
Right Image November 1st ( I added more water to the bottom and spray a little bit of water on top)
Food Diary
For the most part this past week I tried to eat local things and at home. One place that I was interested in trying was AQC bread (ACQ stands for Anti-Conquest, and is a reference to the Russian anarchist Peter Kropotkin’s anti-capitalist classic, The Conquest of Bread). I had read a lot about the "radical restaurant" concept and like the idea of “Food has to be made by neighbors"
For the most part this past week I tried to eat local things and at home. One place that I was interested in trying was AQC bread (ACQ stands for Anti-Conquest, and is a reference to the Russian anarchist Peter Kropotkin’s anti-capitalist classic, The Conquest of Bread). I had read a lot about the "radical restaurant" concept and like the idea of “Food has to be made by neighbors"
Ingredients are sourced from:
- Rice - Paddies in a region of Thailand where the baker has relatives
- Redeemer wheat flour — a hard red heirloom wheat variety from Pennsylvania
- Local eggs, milk, and butter.
About the Baker
At first, Steinbrenner — a graduate of Rhode Island School of Design — saw it as an art project, one that he hoped would highlight the real cost of food, and all of its necessary labor, by donating his time to making bread for a month out of ingredients that patrons donated. Soon, though, he began thinking of starting a bakery as a cooperative mission. Since July 2020, he has been baking bread for neighborhood residents and restaurants, the only advertising coming via a handmade sign placed outside the rental kitchen.
https://www.grubstreet.com/2022/03/radical-restaurants-hags-nyc.html
At first, Steinbrenner — a graduate of Rhode Island School of Design — saw it as an art project, one that he hoped would highlight the real cost of food, and all of its necessary labor, by donating his time to making bread for a month out of ingredients that patrons donated. Soon, though, he began thinking of starting a bakery as a cooperative mission. Since July 2020, he has been baking bread for neighborhood residents and restaurants, the only advertising coming via a handmade sign placed outside the rental kitchen.
https://www.grubstreet.com/2022/03/radical-restaurants-hags-nyc.html