Posts related to 9. Making Things

This category covers things that we make and tells you how you can make them too.

  • 19 February 2014 - Bolivian Story: Marcelo Teran Mitre

    During many days volunteering at Red Monkey I have admired the vibrant colours, shapes, organic patterns and uniqueness of their plates and bowls. I wondered if there might be a chance we could meet the artist behind these functional works of art and last Friday we were blessed with such a meeting in Cochabamba.

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    Entering Marcelo’s workshop we could feel the creativity, experience and passion that has created this small craft business, MTM Ceramics. For more than 30 years Marcelo has been collecting the clay for his pieces from local rivers to then shape it into plates, bowls, decorative pieces, mugs, bonsai pots and more. He feels he was born for the purpose of playing with mud and as he explained his processes to us we were impressed by the combination of his passion with the satisfaction one gets from fulfilling their purpose in life. Marcelo is humble yet … Read the rest

  • 29 January 2014 - Bolivian Story: Pablo Antelo

    One day, whilst volunteering at vegan restaurant, Red Monkey, I met Pablo Antelo. He had been asked to help out in the kitchen for the day since the chef/owner of Red Monkey was a little tied up with welcoming his baby girl into the world. That day I was so surprised and happy to see this young man, laid back but enthusiastic, never idle, taking initiative and working hard. He impressed me. I loved his attitude.

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    I told him about my friends who were opening a wine bar, called Hallwright’s, which would be showcasing Bolivian produce. I explained that they had asked me to make some products for their platters like dips, gluten free crackers and chutneys – things I usually make at home that they had enjoyed. I asked him if he’d like to help me, eventually making it his business since I would be leaving Bolivia … Read the rest

  • 24 January 2014 - How to make kombucha: The ancient elixir

    As we wrote in our post about sourdough bread, we are sour lovers – you can read about making sauerkraut and kefir on this blog, so we thought it was about time for kombucha too. We take this fizzy, acidic and slightly sweet drink to parties and introduce people to it wherever we go… and the thing that constantly surprises me is just how much people love it, often putting down their alcoholic drinks to switch to this probiotic goodness! You can imagine how chuffed that makes me.

    The kombucha is made with a SCOBY, which is a Symbiotic Colony of Bacteria and Yeast that acts on sugar and tea to produce not only acetic and lactic acid but also small amounts of a potent detoxifying substance, glucuronic acid. Normally this organic acid is produced by the liver in sufficient quantities to neutralise toxins in the body – whether … Read the rest

  • 21 January 2014 - The sour life: How to make sourdough bread

    We are sour lovers – sauerkraut, kefir, kombucha and sourdough bread. It’s not just that they are great for our bodies, providing us with billions of good bacteria and yeasts, but this sort of food is tasty too. Sourdough bread, in particular, is something special. We have friends begging us to bring them a loaf every time we visit and getting up early on a Saturday morning to bake fills my heart and stomach with so much love. The process of kneading, the aromas during baking and the wonder of eating  something that rose thanks to invisible organisms in our environment never fails to satisfy me. Bread is the staple of life but these days bread is dead. Sourdough is alive and better for you!

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    A few times a week we knead out a loaf, deciding what combination of seeds and nuts we’ll include this time. It … Read the rest

  • 22 April 2013 - Getting high: Lounge room gardening at altitude
    Recently we posted this photograph of our lounge room garden on facebook where you can see some of the plants we are growing indoors. In addition to these, we are also growing more tatsoi, mizuna, spinach, rosemary, laurel tree, oregano, thyme, parsley, mint and some cucumber seedlings have started to take off!
    Lounge room garden
    As I’ve mentioned before, we don’t produce enough to make any huge contribution to our food supply but we enjoy doing what we can experimenting growing and seed saving indoors, at an altitude of 3,200 m (La Paz, Bolivia)! Our lounge room is perfectly situated to make the most of the sun’s movements throughout the day, meaning we have a wonderful little microclimate where we can grow food that has no chance outdoors. Actually, I miss growing outdoors – growing in containers is quite a challenge – trying to create biodiversity and encourage beneficial insects is nearly impossible
    Read the rest
  • 17 February 2012 - How to make mozzarella at home

    You might remember this post from the New England Cheese Making Supply Company… they liked our ‘How to make brie cheese at home’ post so much they posted it on their site and sent us a Mozzarella & Ricotta kit.  We were so excited to try another type of cheese at home so this post is how we made it. The great thing about making mozzarella is that it’s quite simple, fairly quick and you can eat it straight away!

    The following instructions are essentially from the New England Cheese Making Supply Company, with our own notes and experiences added. They have an excellent website for trouble shooting, www.cheesemaking.com, and even have a cheese tech, who can be contacted through their ‘contact us’ page to answer your questions. Check out this page for extra information though. Their kit definitely makes things easy too as it comes with … Read the rest

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