Made by Hand is a new short film series produced in Brooklyn, New York, celebrating, in the words of the creators, that “which is made locally, sustainably, and with a love for craft.” It’s a thoughtful, beautifully assembled series, the first piece a portrait of Brad Eastabrooke, of Breucklen Distilling Company, and the second, shown above, a piece on writer-turned-artisan-knife-maker Joel Bukiewicz of Cut Brooklyn. The films are inspiring, and offer insights into the nature of craft, the value of objects well made, and the kinds of communities that spring up around and in support of good, honest crafts.
See the full series at Made by Hand.
Sophie's Belleville, with finished crate affixed
Since Sophie purchased her snazzy new bike, a three-speed, step-through ladies’ Trek Belleville, replete with racks on the front and back, she’s been in need of a receptacle to make those racks all the more user-friendly.
This seemed like a perfect opportunity to hone my fledgling carpentry skills as well as implement my passion for upcycling. Some time ago, I’d spied a pallet abandoned outside a shop at the end of our street. The soft, silvery wood looked to me like red cedar, so partner-in-craft Jeremy and I returned later to collect it. Lightweight and easy to work, a bike crate sounded like the perfect use for such fine timber!
Getting our 2010 documentary An Urban Orchard online has been high on my list of things to do for some months now, yet I’m delighted to discover that someone else has already done it for me! The delights of the wired world! You can now watch the full film (divided into 3 parts) below (and thanks to iJohn880 for doing the hard yards!)
An Urban Orchard, Part 1/3
This is an edited version of a presentation Joel gave at the City of Unley’s Sustainable Garden Design seminar in late 2010.
New and creative approaches to growing food are germinating in communities all over the world. These approaches demonstrate that the benefits of sustainable food growing can reach far beyond the act of gardening. Some build community or aim to improve health, while others address issues of food security or offer strategies for building sustainable local economies, and some are a combination of all of these. In many cities, grassroots food projects are strengthened by the support of visionary local governments.
Many important community food initiatives, like food co-ops, farmers’ markets, community-supported agriculture and school and community gardens are now familiar and are established as important components of the movement for local, community-based food. However in backyards and street-corners other, sometimes less visible, strategies are also contributing to the transformation of our cities.
A Mad Scientist’s 50 Tools for Sustainable Communities
By Leah Messinger, reposted from The Atlantic, Mar 23 2011, 11:12 AM ET 2
The "Liberator" Compressed Earth Brick Press, designed by Open Source Ecology. Courtesy of Open Source Ecology
In the middle of rural Missouri there is a physicist-turned-farmer looking to redefine the way we build the world. Marcin Jakubowski is the mastermind behind a group of DIY enthusiasts known as Open Source Ecology and their main project, the Global Village Construction Set. The network of engineers, tinkerers, and farmers is working to fabricate 50 different low-cost industrial machines. A complete set, they say, would be capable of supporting a sustainable manufacturing and farming community of about 200 people almost anywhere across the globe—a “small-scale civilization with modern comforts.”
Grasshoppers kick back on the warrigal, Glandore Community Garden
The air around our legs clattered with the tumbling bodies of locusts, their gleaming translucent wings bursting outwards as they hop through the grass. While at our urban community garden plot grasshopper populations have been noticeably high, in the browning stubble of paddocks on the eastern side of the Adelaide Hills the numbers still indicate the population spike that comes from good rains and plenty to eat. Indeed, with the recent plague, there’s been a surge in discussion about the possibilities of eating those that feast on our farms. Walking through these farms on a Sunday afternoon, I was reminded of the description of John the Baptist, as a gentleman who “wore clothing of camel’s hair, with a leather belt around his waist, and he ate locusts and wild honey” (Mark 1:6).
While that introduction alone is enough to get John invited to headline a permaculture skillshare, the Judeo-Christian tradition has further references to hopping cuisine. Articulating the ancient Hebrew holy laws regarding food, the Old Testament book of Leviticus reminds the faithful that there are “some winged creatures that walk on all fours that you may eat, those that have jointed legs for hopping on the ground. Of these you may eat any kind of locust, katydid, cricket or grasshopper. But all other winged creatures that have four legs you are to detest” (Leviticus 11:21-23).
After acquiring a copy of Lynda Brown’s The Preserving Book, Jeremy promptly developed a rigorous program of regular DIY preserving workshops, hosted by our very own contender for South Australia’s smallest kitchen. (Despite its size, our kitchen’s generosity of spirit, if not space, seems infinite, with successful cheese-making workshops as well as daily cooking duties completed with cosyness and ease).
With a parade of syrups, cider, champagnes and cordials, the DIY Preserving Autodidactory program has been largely successful, although not always in the direction intended. Adapting one recipe for mint cordial, Jeremy also brought a selection of other herbs (fennel, lemon verbena) to test in the same proportions as the mint. The highlight, even better than the original mint, was fennel: sweet, punchy and ever-fresh.
Finished, homemade herbal cordials, complete with labels courtesy of Giles