Dolores Paley’s Flower
Anjelica Huston in Crimes and Misdemeanors
Pictured: daffodil (Narcisssus)
Category: People Tell Me About It
Posted by celestine
Lighting Up The Fire Escape
A roomy windowsill? A south facing ledge? Throw in some soil and the right plants, and you’ve got what it takes to start your own urban garden. To begin, measure the amount of direct sunlight your spot gets. It might be tempting to fill your space with edibles, but most herbs and vegetables need at least six hours of sun to flourish. Select durable containers that maximize space and won’t rot, like ceramic troughs or oblong planters, and fill with a good potting mix like Fafard ®. Make sure the planters’ drainage remains unobstructed by placing a piece of broken crockery, or a stone, into each of the holes before filling with earth. Soil should be tamped down into place to prevent later compaction and sinking.
A garden grown from seed works best as a jubilant tangle. Sow seeds in spring, after the danger of frost has passed, and barely cover with soil. Nasturtiums and lettuce are good edible selections for the usual, part-shade fire escape garden. Purple ageratum paired with pale lavatera give height and structure to the display.
For the lucky gardener with ample sunlight, salvia is the word! Salvias come in every shade of blue, red and pink, are tireless bloomers, easy to grow from seed and highly drought resistant. Potted plants require dedicated daily watering, so cut down on your work time by pairing salvias with tenacious succulents that you may keep nestled indoors like aloe, stonecrop and hen and chicks.
Image shot by Winona Barton-Ballentine
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Category: Cities Growing Guides
Posted by molly
Rose For A Rose
From Deanne Cheuk.
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Category: Art / Design
Posted by celestine
The Digital Anatomy Of Flowers
Architecture-student-turned-artist Macoto Murayama has applied computer graphics programs and techniques to illustrate, in the anatomy of flowers. In addition to working on his art, he holds a part time job at a flower shop, running deliveries and assisting with production, design, and photography.
From The Scientist: “Murayama completed his BA in spatial design at Miyagi University and a post-graduate degree in media expression at the Institute of Advanced Media Arts and Sciences (IAMAS). In addition to working on his art, he holds a part time job at a flower shop, running deliveries and assisting with production, design, and photography.
“The reason I am working at the flower shop is that I cannot support myself only with my art works, which is a negative side, but I can also see how people who deal with flowers and plants, think about them, how they perceive them, which is a positive side,” Murayama says. “I am sure that in the future this experience will come to live in my thinking and my works.”
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Category: Art / Design
Posted by celestine
Warmth, Not Sun At Common Ground Farm
Common Ground Farm in Beacon, New York, is one of a handful of farms catching onto the four season farming craze. The raising of a 3,000 square foot greenhouse has allowed the farm to grow arugula, kale, radishes and lettuce in the midst of frigid winter weather. The trick to this farmy magic is not additional light, but rather what we crave in February, too: Warmth. Even Maine, America’s northern-most state, has the same amount of sunlight in winter as the south of France. Common Ground’s poly tunnel greenhouse raises the inside temperature just enough to prevent freezing of the plants’ tender leaves. According to winter farming guru Eliot Coleman, a single layer of plastic sheeting is like transporting your garden 500 miles south. Add another layer, and you’re in Florida.
Common Ground Farm recently started offering year round distribution of Lewis Waites farm produce which includes their own organic beef, and pork and duck, chicken and dairy products from other local farms. So you can enjoy that locally raised winter kale with locally raised beef short rib, too.
Category: Farms/Farming Food
Posted by molly
Aaron Woo’s Vegetarian Dreams
Aaron Woo is the chef and owner of behind Natural Selection, a small farm-to-table restaurant in Portland, Ore. The menu offers an entirely vegetarian select along with some vegan dishes for good measure. Aaron is our featured chef in the Winter issue of Wilder Quarterly. Read an excerpt from is conversation with Jonah Campbell and get Woo’s recipe for a Sunchoke & Parmesan Salad.
No one, in their coverage of Natural Selection, seems able to resist the “vegetarian restaurant that’s not a vegetarian restaurant” angle. Can you tell us about that?
We try our best not to bill ourselves as a vegetarian restaurant. We try to put out there, to the public, that we serve really awesome food that’s local and sustainable, farm-to-table style and it just happens to be vegetarian. I know a lot of people who will flat out say, “I’m not into vegetarian food,” and I’ll say, “Well, why not? You eat vegetables, right?” And they’re like, “Yeaaahhhh … But nah.” I think there’s this image of vegetarian restaurants in the ’80s and ’90s, that it’s hippies and granola, and rainbows and unicorns on the walls. So, people come in and say, “Wow, it looks like a real restaurant!” and we go, “Yeah, actually, it is a real restaurant.”
People definitely have prejudices against vegetarian food. In some cases rightly so, because in the history of what could be called “American vegetarian food” there have been moments when simplicity has been mistaken for banality. Or, worse—blandness.
But you personally are not a vegetarian. How would you say your history as a meat-eater, or your roots in omnivory, frame your cooking at Natural Selection?
One of the things I’ve learned as a chef is that when you take that piece of meat or fish or protein off the plate, you have to put a lot more thought into everything else you prepare. We joke about how, if you added a piece of protein to this plate of vegetables that we do, it’d be amazing; it’d be ground breaking. Probably 60—70 percent of our customer base is not vegetarian, but people say, “They serve really good food, period.” Our most vocal advocates are hardcore vegans and hardcore meat eaters. It’s always, “I’m not vegetarian, but that was amazing. I didn’t miss the meat.”
Get Aaron’s recipe for the salad pictured left after the jump and see the full article in the winter issue.
Images shot by Carlie Armstrong
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Category: Recipes Wilder Quarterly Articles
Posted by celestine
A Man On A Mission
Molly’s “Brief History…” piece about the flowering kimono inspired me to take a closer look at the subject. I am now obsessed with Itchiku Kubota, a Japanese textile artist “famous for reviving and modernizing a lost late-15th- to early-16th-century textile-dyeing and decorating technique called tsujigahana (literally, flowers at the crossroads).” When Kubota was in his early 20s, he saw a fragment of an old textile in the tsujigahana style at the Tokyo National Museum. He spent the rest of his life attempting to recreate this textile despite their being no masters to learn from, no written instructions nor even the particular silk fabric, since it had ceased to be woven many years before.
Kubota decided to create his own form of tsujigahana, called “Itchiku Tsujigahana,” through substitutions and the creation of (more…)
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Category: Fashion
Posted by celestine
In Pictures: Vogue Blooms
Irving Penn, Vogue 1971
For more go here.
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Category: In Pictures
Posted by celestine
The Joy Of… A Kumquat
Kumquat is a Chinese word meaning Gold Orange. In Japanese, you don’t say Kumquat at all, but Kin Kan. In both of these places, it is common practice to carry a ripe fruit such as the kumquat in the hand or place it in a dish on table to perfume the air of a room. The Kumquat serves this purpose well with its typical citrus aroma that emanates from the oil in its peel.
This fruit also comes with a truly unique flavor – sweet peel paired with a very tart juice. It is the only citrus fruit that can be eaten “skin and all.” While the seeds aren’t eaten,they also contain pectin, which can be using in making jams and jellies.
After the jump, get growing tips and recipes for this delicious fruit.
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Category: Food Growing Guides The Joy Of...
Posted by molly
All Very Interesting….
Textile and fashion design Flaminia Saccucci’s wild flower prints get a nod. (link)
Ali Bosworth does plants justice. (link)
32,000 year old plant is brought back to life (link)
Plant based plastics? Sounds like an oxymoron. (link)
Interesting interview with KULTIVATOR – a collective founded in 2005 by 3 artists and 2 organic farmers in the village Dyestad, Sweden. (link)
In honor of President’s Day, here a clip of the “American President” ordering flowers. Hey… it’s pretty feel good. (link)
Category: All Very Interesting...
Posted by celestine
Inspiration From Grey Gardens
In honor of President’s day, how about a President’s relative? Jackie Kennedy’s first cousin Big Edie and Little Edie.
Pictured: Hydrangeas
Image source
Category: People Tell Me About It
Posted by celestine
Scott A. Sant’Angelo’s Eye
Scott A. Sant’Angelo’s photography has me yearning for a warm summer afternoon and break from Brooklyn. I highly recommend wandering through his 23 pages of imagery. All more beautiful than the last.
Scott (also known as SAS) has also made a great, achingly patient video of the fog rolling through the California area known as Malibu Bowl. It’s almost meditative. See it below.
Malibu Bowl Nebbia from Scott A. Sant’Angelo on Vimeo.
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Category: Art / Design Video
Posted by celestine
A Brief History Of… The Flowering Kimono
Although the term ‘kimono’ may bring to mind lushly flowering cherries, and elegant, long stemmed irises, the word itself simply means ‘something to wear’. Designed to articulate the wearer’s gender, status, and age, it wasn’t until the 1600s that the kimono departed from its more pragmatic role in society and rose to the lofty heights of botanical art.
The kimono’s styling reflects Japan’s reverence of nature, and the ancient Japanese belief in the protective and symbolic powers of plants. This is is true even in their creation. Many of the dyes used in the traditional coloring process are plant derived, and imbue the robe with their special powers. For example, purple is the color of inextinguishable love. Gromwell, the plant used to create this purple dye physiologically reflects this metaphor, sporting extremely tenacious, very long roots. The careful designs of bamboo, wisteria, chrysanthemums and hollyhocks deliver precise messages about life and wisdom. Pine, bamboo and plum are the ‘Three Friends of Winter’ (pictured above) and stand for longevity, perseverance, and renewal. Cherry blossoms symbolize the fragility and beauty of life.
True to Japanese art and nature itself, each design mirrors the effervescent quality of beauty, almost capturing the breath-holding moment when spring’s fragile blossoms begin their perilous end-of-season cascade.
Category: A Brief History Of... Fashion
Posted by molly
Frida on Flowers
“I paint flowers so they will not die.”
Pictured: Bougainvillea (Bougainvillea)
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Category: People Tell Me About It
Posted by celestine
A Brief History Of Tea… a.k.a A Tale Of Botanical Espionage
Author Sarah Rose tells the remarkable tale of botanical imperialism and espionage in her recent book, For All the Tea in China. The story centers on the perilous adventures of Scottish plant hunter Robert Fortune, who disguised himself as a Chinese merchant and entered the depths of the then uncharted inland China to discover the country’s long guarded tea secrets.
At the time England, China, and British Colonial India were bound in deeply dependant trade triangle centered around two plants – the Opium Poppy and Camellia Sinensis, commonly known as, the tea plant.
Through “botanical espionage,” Fortune tipped the scales in the Queen’s favor and brought the knowledge of tea (planting to production) to the world.
Fortune can also list the Kumquat and the aptly named Fortunes Double Yellow Rose to his contributions to England’s complex botanical legacy. However for a country obsessed with Tea, it was his discoveries with Camellia Sinensis that solidified his place in plant history.
See the video below for a primer on the subject or stream the BBC’s serialization of For All The Tea In China here.
Category: A Brief History Of... Food
Posted by Rory
The Yves Saint Laurent Garden In Morocco
The Majorelle Garden was designed by French artist Jacques Majorelle in the 1920s and 1930s. Since 1980 the garden has been owned by Yves Saint-Laurent whose were scattered in the Majorelle Garden after his death in 2008. In the Autumn issue of Wilder, Rachel Abelson has some beautiful musings about the garden:
“The garden’s ubiquitous blue does have a trademarked moniker in fact: Majorelle, after the landscape’s namesake, the French expatriate watercolorist Jacques Majorelle who in 1924 began construction of his artist’s garden beneath a palm-frond canopy in the hear of Marrakech’s medina. For the next forty years, Majorelle labored on its painterly arrangement, amassing over 1,800 plant specimens from around the globe–Dr. Seussian fields of cacti, agave; ponytail palm and dragon tree orchards; ponds aswarm with water lilies papyrus; papery bougainvillea accretions and hard-core inflorescences of banana tonguing droopily at red hot pokers, dainty jasmine; pots of spiderwort and Moroccan resin spurge; plump succulents that pleas, “Feed me, Seymour.”
More photos after the jump.
Images by Kathy Lo
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Posted by celestine
Corn Smuttiness
Huitlacoche. Corn-Smut. Black Gold. The Mexican Truffle. It goes by many names, all nearly as mysterious as its unmistakable appearance.
Huitlacoche is the bluish-grey alien-looking growth, which commonly infects ears of corn, engorging the kernels until they appear soft, bloated and unrecognizable from their familiar and much-loved yellow and buttered host. Unsurprisingly, the standard agricultural practice in the U.S. has been to destroy the infected corn stalks, presumably for fear of the disease spreading. In Mexico however, Huitlacoche has long been considered a delicacy, at least since the days of the Aztecs, whose name for the growth roughly translates to raven excrement. When cooked, the cartoonishly bulbous growths take on an even less conventionally appetizing appearance, becoming slimy, tar-like, and changing from a powdery azure-grey to a deep shiny brownish-black. (more…)
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Category: Food
Posted by Rory
Imogen Cunningham
Imogen went to the University of Washington in 1906 long before women could vote and indoor plumbing was de rigeur. She studied the chemistry behind photography working her way through school by creating slides for the botanists. After winning a prestigious scholarship she studied in Dresden only to come back to Seattle. She opened a studio where she became master of the portrait, nude, botanicals and street photography. She shot for Vanity Fair and co-founded the famed Group_f/64 that included Ansel Adams, Henry Swift and personal favorite, Sonya Noskowiak.
Imogen was / is outrageous.
(more…)
Category: People
Posted by celestine
Meet The Oldest Thing In The World
“The oldest living thing on Earth is a massive “meadow” of sea grass growing in the Mediterranean between Spain and Cyprus. It’s somewhere between 100,000 and 200,000 years old and reproduces by cloning itself. Also, it’s being killed by climate change.” Via
Category: The Sciences
Posted by celestine
All Very Interesting…
Plants use circadian rhythms to prepare for battle with insects (video)
Farm to table truths: ethical farmers care deeply about their animals, even those they lead to slaughter (link)
Hecho in America or who picks your food (link)
Alternatives to overused desert blooms (link)
Great book (link)
Fun, fun, fun flowered driving shorts (link)
A winter recipe worth trying (link)
Image shot by Jessica Williams for the Winter issue of Wilder Quarterly
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Category: All Very Interesting...
Posted by celestine
Winter Wilder Quarterly x Kellogg Garden Products
Kellogg Garden Products was kind enough to be a sponsor of the Winter issue you are all about to enjoy. We chose to work with Kellogg because they make great organic products for your garden. We’re impressed by Kellogg because it has been a family run, sustainable business since 1925. See video above. And we enjoyed working with Kellogg because of Fern Richardson – marketing manager at Kellogg, and also a gardening author.
From everyone at Wilder to everyone at Kellogg, thanks so much!
Category: Thank You
Posted by celestine
The Kiss
Yoko Ono and John Lennon. Happy Valentine’s Day.
Pictured, counter clockwise from bottom left: Baby’s breath (Gypsophila), African daisy (Gerbera), Barnation (Dianthus), Hydrangea (Hydrangea), Peony (Peonia) and being held by the pair, Rose (Rosa)
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Category: People Plants Tell Me About It
Posted by celestine
Daniel Brown: On Growth And Form
On Growth and Form, was a groundbreaker. Scottish author D’Arcy Wentworth Thompson was pioneer in the science of morphogenesis, the biological process that causes an organism to develop its shape. First published in 1917, On Growth and Form has become a classic, essential in the study of the mathematics of biological form, and those interested in any biology and/or design. It is a true tome full imagery and and detailed, poetic descriptions.
I just ordered it today, which of course, led me down the long rabbit hole we call the internet. In short order, I came across Daniel Brown. Visual artist and programmer Brown has worked for posh brands like Mulberry, great record labels like Warp and a plethora of other favorites (Visionaire, BBC, Royal Arts). Awhile ago, Daniel used complex mathematical algorithms to make continuously animated flowers on the walls of museums and galleries . These ever-changing and continually growing flowers were titled, you guessed it, ‘On Growth and Form.’ Brown uploaded the static images of the animated work Flickr. The set contains all of his non-commissioned digital flower projects from 1999 to the present. Beautiful.
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Category: Art / Design The Sciences
Posted by celestine
Wilder Recipes: Mixed Pickled Vegetables
Yuko Yamamoto was featured in our Autumn issue titled Fermentation Feast. Her recipe for pickled vegetables is too simple not to try.
The recipe is below or you can download a PDF recipe card here.
3 Persian cucumbers (or 1/2 seedless cucumber)
1/2 head cauliflower
3 carrots
1 fennel
2 sweet peppers (assorted colors, (i.e. red, orange and yellow)
4 or 5 radishes
1/2 cup brown rice vinegar
3 tbs brown sugar
3 tbs kosher salt
4 tbs ice water
1 – Chop vegetables, and mix in a big bowl.
2 – Tightly pack vegetables in a wide mouth Ball jar (2 quarts).
3 – Separately mix sugar, salt, vinegar and ice water, and allow time to dissolve.
4 – Pour liquid mixture into the Ball jar, close lid, and gently mix by turning it upside down.
5 – Then let the jar sit in a refrigerator for 8 to 12 hours. For very lightly pickled vegetables, you can
try them after just 4 to 5 hours.
Images shot by Gemma and Andy Ingalls
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Category: Food Recipes Wilder Quarterly Articles
Posted by celestine
My Bloody Valentine: The Corpse Flower of Sumatra
A corpse flower by any other name would smell so sweet… It doesn’t quite have the same ring to it.
Amorphophallus titanium or corpse plant or corpse flower as they are often called, is certainly one of the strangest plants on earth and not exactly the kind of thing to give a Valentine.
Native to the tropical jungles of Sumatra, the corpse flower, or corpse plant, has the unusual adaptation of mimicking a carcass. It achieves this by producing a heady aroma of rotting meat and by way of the fleshy design of its dramatic bloom – colored with deep reds, purple and vermillion. The corpse flower’s carcass-like smell and appearance help to lure pollinating insects.
As if that wasn’t weird enough, the corpse flower is enormous, reaching heights of 10 feet, resembling a sort of real-life version plant-turned-monster from The Little Shop of Horrors – owing to it anthropomorphic grandeur. But the comparisons end there: the corpse flower is not a carnivorous plant. It does however alter the common perception of a delicate, diminutive, faintly sweet-smelling flower, and show how miraculous nature’s evolutionary incarnations can be.
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Category: Plants
Posted by Rory
Oslo’s Frozen Beauty
Our winter issue cover was shot by Jessica Williams, a photographer living in Oslo. I wanted to post some of her other shots we’ve scattered throughout the book or just didn’t have a chance to use. They’re so beautiful.
You can keep up with Jessica’s adventures over at her blog and see more of this wintry images after the jump.
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Category: In Pictures Wilder Quarterly Articles
Posted by celestine
Shaken Plants
Good for a giggle and a laugh.
Via Created by Jason Hirata
Category: Video
Posted by celestine
In Pictures: At Home With Mike Mills
We were lucky enough to feature director Mike Mills in the upcoming winter issue of Wilder. Mills is the director of one of my favorite films, Thumbsucker, as well as the 2011 flick Beginners starring Ewan McGregor and Oscar-nominated Christopher Plummer. With hideaways in both Silver Lake and Lake Tahoe, Mills has a true appreciation for all things wild.
“Gary Snyder writes about this idea that there’s no better way to get connected to the wilderness than to be afraid of a mountain lion or a bear. That really reprioritizes our lives in such a radical way. When I’m walking back home through the snow and see a bear print over my track I’m like, “Fuck!” That unravels this world of the internet that we’re stuck in.”
See more images, shot by Nicholas Haggard, after the jump.
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Category: In Pictures People Wilder Quarterly Articles
Posted by celestine
A Brief History Of… Seed Bombs
The Autumn issue of Wilder Quarterly featured a brief history of seed bombs. Written by the magical (yes, honestly) Lisa Rovner, the article explains the genesis seed bombs from Liz Christy’s mission to beautifying a crumbling 1970s Manhattan ot the ancient practice of “tsuchi dango” and the modern guerrilla gardening movement in Denmark. Download a PDF of the entire article.
Lisa had the bright idea of making our own seed bombs. Why not? So, we’ve created the first Wilder Seed Bombs with Lisa’s company, Message Is The Medium. Tested in a friend’s San Francisco community garden, these seed bombs are sure to make that vacant lot next to the grocery story, your own backyard or really, any darn space, a bit more wild.
Category: A Brief History Of... Plants Wilder Quarterly Articles
Posted by celestine
Urban Bliss
Category: Cities In Pictures
Posted by Rory
One For The Wall
Get this gorgeous poster here.
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Category: Art / Design Home
Posted by celestine
A Wilder Pittsburgh
The Waffle Shop is a Pittsburgh restaurant that’s more than your regular ol’ neighborhood eatery. It’s a restaurant slash broadcast studio that live-streams local talk shows – think Wayne’s World on steroids with food. Show titles include “I’m ScheibeZeig Barbie”, “The Unemployment Show: Exotic Honey, Bingo and Allegheny Coroners” and my personal favorite, the hip hop show called “Waffle Wopp”.
To top it off, the Waffle Shop is also the proud owner of a changeable storytelling billboard on its roof. In celebration of our winter issue, I decided to rent the spot. So, hey everyone – “Grow Wilder.”
See more a street level photo of billboard after the jump. Special thanks to the gents at The Ace Hotel for bringing the Waffle Shop to my attention. (more…)
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Category: Wilder News
Posted by celestine
Cauliflower Soup
Paul Bertolli’s simple cauliflower soup. Bertolli is the co-author of Chez Panisse Cooking with food activist and chef Alice Waters. Looks good, right? It is. Get the recipe here.
Grow cauliflower: gets seeds / instructions
Photograph shot by James Ransom
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Posted by celestine
In Pictures: Queen’s Hideaway
Director Jonathan Caouette and his boyrfriend garden designer David Sanin Paz in their Queens, New York backyard.
Shot by Rafael Rios.
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Category: In Pictures People
Posted by celestine
All Very Interesting…
Today’s liked links:
Terri Weifenbach whose photo is pictured above (link)
Talking Plants (link)
“America’s Economic Bright Spot” (link)
Kickstart: Dye Plant CSA (link)
Seed starting 101 (link)
Floral print jeans (link)
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Category: All Very Interesting...
Posted by celestine
In Pictures: Coop D’Etat
Barrie Brouse and Ariel Evnine in their San Francisco yard. The pair were featured in Coop D’Etat – a story about urban chicken farming in the Autumn issue of Wilder Quarterly.
Shot by Jake Stangel.
Category: In Pictures People
Posted by celestine
Oh The Colors
The indomitable Erykah Badu.
Pictured: Chrysanthemums (Chrysanthemum)
Image from Erykah-Badu.com
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Category: People Plants Tell Me About It
Posted by celestine
Long Reads: The Weird & Wonderful Mushroom Future
In the debut issue of Wilder Quarterly, we were lucky enough to have photographer and writer, Rory Gunderson, interview the amazing Paul Stamets – a forward thinking American mycologist, and advocate of practitioner of bioremediation and medicinal mushrooms. The piece, titled The Weird and Wonderful Mushroom Future is a favorite of so many that we decided to make the entire text available here on the Wilder blog. Enjoy!
Images are courtesy of Paul Stamets.
___
Visionary mycologist, author and TED speaker, Paul Stamets, sat down with me after his recent talk at the New York Open Center, filling me in on some of the more unusual developments in the field of mycology (the branch of biology dealing with fungi) and astonishing examples of ‘plant intelligence.’ He spoke zealously of mushrooms bred to digest petroleum and nuclear waste, experiments in Japan that used slime mold to solve engineering design problems, and a future featuring mushroom-powered computer networks. On the surface, much of Stamets’ work seems like fodder for science fiction, but that’s exactly what makes it so interesting.
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Category: Long Reads People Wilder News Wilder Quarterly Articles
Posted by celestine
Winter Wilder Preview
The winter issue of Wilder Quarterly is at the printer now and shipping out shortly. We’ve put together a preview of the issue excerpts and images:
- Our fantastic cover shot by Jessica Williams
- Profile of the Princess Flower by Helen O’Donnell and shot by Milan Zrnic
- Rooftop gardener Annie Novak’s commentary on winter shot by Jackie Snow
- A great story on Norway’s Svalbard Global Seed Vault by Rory Gunderson
- A peek at Mike Mill’s hideaway shot by Nicholas Haggard
- An interview with chef Aaron Woo of Natural Selection by Jonah Campbell, shot by Carlie Armstrong
The rest of the issue is just as wonderful. We visit Mexico to check out Xochemilco’s floating garden district with Maureen Gilmer. We make pit stops in Austin and Los Angeles to visit a musician and a famed horticulturist. We also check in with two winter farmer, learn the history of maple syrup and learn how to make string gardens.
Get the issue here.
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Category: Wilder Quarterly Articles
Posted by celestine
The Botany Of Desire
Coup of the day! PBS has been slowly increasing the amount of content they have for you to stream from their website. A recent edition is the full length, two-hour film of Michael Pollan’s Botany of Desire. Even if you’ve already read the book, I highly recommend it.
Category: Plants The Sciences Video
Posted by celestine
In Pictures: New Orleans
New Orleans community gardens shot by Rory Gunderson for Autumn 2011 issue of Wilder Quarterly.
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Category: In Pictures
Posted by celestine
Wilder Recipes: Pear Syrup
Natalie Weisner started the The Stand - a Brooklyn business that produces syrups, marmalades, preserves, conserves and garnishes. She shared her recipe for pear syrup with Wilder in the Autumn issue. Follow her simple instructions below or The download a PDF recipe card here.
- Start with 6 to 8 pears. Wash, core and chop the pears.
- Put the chopped pears in a heavy bottomed pan, cover with water. Boil, stirring until pears begin turning to a lump puree. Remove from heat.
- Using a sieve, strain the pear puree. Measure the extracted pear juice and add equal part sugar.
- Return to the pot and simmer until the sugard has dissolved. Add there tablespoons fresh squeezed lemon juic
- for each cup of the pear/sugar mixture. Take off the heat. Put in clean glass jars, refrigerate.
Images shot by Weston Wells
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Posted by celestine
Dynamic Blooms
“Colliding contemporary dance, abstract blooms and fashion, Nick Knight and Alister Mackie transformed contemporary fashion into onolithic modern flower…”
“Alongside Knight’s editorial, a unique fashion film created by Tell No One brings the incredible fashion and inspirations behind the shoot to life.”
Posted by celestine
Winter Salad With A Quickness
Laura Fenton is a whiz at all things home having been an editor, writer, food stylist for some of your favorite home magazines. Her recipe for Winter Salad with Fennel Radicchio, Walnuts, and Parmesan recipe is easy, delicious, yum.
Grow Radicchio: gets seeds / instructions
Grow Fennel : gets seeds / instructions
Posted by celestine
Green Cities
Emmett Zeifman is the photographer behind this stunning photograph of Barcelona’s overgrown architecture, which appeared in our debut issue. He’s also an architect and one of the editors of Project Journal: “Project argues for the potential of critical and sustained ideas in architecture, investigating the possibilities that exist for architects to develop and articulate a project.”
Through the rabbit hole of Emmett’s blog, I landed on Capriccio Log . Capriccio Log is a Tumblr of architecture musings – photoshopped images of inspiration. There’s some amazing images where the imagination of : 1 / 2 / 3. Enjoy.
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Category: Cities
Posted by celestine
The Dahlia (Love)
Images by Jody Rogac
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Category: Plants
Posted by celestine
Beauty and Brawn
In our current issue, we feature all sorts of sharp objects to help you get through the winter such as the great Ulu blade and the downright useful Slyod hand knife. I’m sorry that I overlooked the incredibly beautiful Velvicut Premuim Hudson Bay Axe from C.H. Judson’s Council Tools. Sure, often pretty tools are useless, but since it’s come from Judson’s I’m less concerned.
The North Carolina based company has been making tools since 1886. Pretty sure this thing is going to be dyno-mite. I recommend watching the making of video which walks you through how the Council is hell bent on retraining their staff to be able to handle new machinery rather than letting career staffers fade into the night.
Incredible inspiring any which way you look at it.
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Category: Tools
Posted by celestine
In Pictures: Fermentation Feast
Shot by Gemma and Andy Ingalls.
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Category: Food In Pictures
Posted by celestine
