October 18, 2014   2 notes
Alaska Thunderfuck 5000 is so big meow 😭 #cat #catsofig #catsofinstagram #kitten #alaskathunderfuck5000

Alaska Thunderfuck 5000 is so big meow 😭 #cat #catsofig #catsofinstagram #kitten #alaskathunderfuck5000

October 17, 2014   123,050 notes
lecteurdepaumes:

God bless

lecteurdepaumes:

God bless

(via facebooksexism)

October 17, 2014   75,602 notes

“ …the older I get, the more I see how women are described as having gone mad, when what they’ve actually become is knowledgeable and powerful and fucking furious. ”

Sophie Heawood  (via brosetta-stone)

(Source: featherfall, via spoopybalabim)

October 16, 2014   13 notes

Vegan A to Z: M for Mushrooms
Sources are in image captions!

(Source: amazingveganfood)

October 16, 2014   40 notes
biodiverseed:

THE FORAGER'S DILEMMA 

Euell Gibbons called it “stalking” in his 1962 best seller, Stalking the Wild Asparagus, which launched the contemporary foraging movement and made him one of my outdoor role models. Like Gibbons, I’ve foraged on the East Coast, mostly for shellfish in Long Island Sound, and on the West Coast, for blackberries, quail eggs, fennel, and much more. But I’ve always thought of myself as a common scavenger rather than as a “forager,” a word redolent of European forests and feudal lords.
Whether one calls it foraging, scavenging, gathering, or stalking, it’s now at a cultural and environmental crossroads. Foraging information has spread through websites, newspapers, magazines, books, and word of mouth. Every year, it seems, more naturalists, foodies, and commercial foragers tromp into woods, fields, and pastures. How many is impossible to say: No one keeps statistics on them, or on the supply of the wild foods they’re seeking. Unlike hunting and fishing, both tightly regulated, foraging–defined roughly as gathering (rather than catching or shooting) wild foods–remains an under-the-radar pursuit.
Still, anecdotal evidence from Bay Area foragers suggests the demand for edible wildflowers, roots, mushrooms, and fruits has grown rapidly. Foraged mushroom are available year-round at specialty shops such as Far West Fungi in San Francisco’s Ferry Building. Cutting-edge chefs seek out rare foraged foods. Fashionable restaurants such as Berkeley’s Chez Panisse retain professional foragers to find nettles, mushrooms, chicory, and other plants.
Foraging is fun and free, and foraged foods are fresh, tasty, and nutritious. They’re the antithesis of the American industrial food system’s processed “food-like substances.” So foraging is great for foragers and diners. But how many foragers can one patch of land sustain? And how do plants, fungi, and animals fare? What, in short, are the ethics of foraging?
Read more

#eat the weeds #foraging #health #sustainability #bioregionalism #the commons

Always important to consider both sides of everything.

biodiverseed:

THE FORAGER'S DILEMMA 

Euell Gibbons called it “stalking” in his 1962 best seller, Stalking the Wild Asparagus, which launched the contemporary foraging movement and made him one of my outdoor role models. Like Gibbons, I’ve foraged on the East Coast, mostly for shellfish in Long Island Sound, and on the West Coast, for blackberries, quail eggs, fennel, and much more. But I’ve always thought of myself as a common scavenger rather than as a “forager,” a word redolent of European forests and feudal lords.

Whether one calls it foraging, scavenging, gathering, or stalking, it’s now at a cultural and environmental crossroads. Foraging information has spread through websites, newspapers, magazines, books, and word of mouth. Every year, it seems, more naturalists, foodies, and commercial foragers tromp into woods, fields, and pastures. How many is impossible to say: No one keeps statistics on them, or on the supply of the wild foods they’re seeking. Unlike hunting and fishing, both tightly regulated, foraging–defined roughly as gathering (rather than catching or shooting) wild foods–remains an under-the-radar pursuit.

Still, anecdotal evidence from Bay Area foragers suggests the demand for edible wildflowers, roots, mushrooms, and fruits has grown rapidly. Foraged mushroom are available year-round at specialty shops such as Far West Fungi in San Francisco’s Ferry Building. Cutting-edge chefs seek out rare foraged foods. Fashionable restaurants such as Berkeley’s Chez Panisse retain professional foragers to find nettles, mushrooms, chicory, and other plants.

Foraging is fun and free, and foraged foods are fresh, tasty, and nutritious. They’re the antithesis of the American industrial food system’s processed “food-like substances.” So foraging is great for foragers and diners. But how many foragers can one patch of land sustain? And how do plants, fungi, and animals fare? What, in short, are the ethics of foraging?

Read more

#eat the weeds #foraging #health #sustainability #bioregionalism #the commons

Always important to consider both sides of everything.

October 15, 2014   1 note
Proud to present my second ever positively identified edible wild mushroom! Check out this beautiful purple Wood Blewit I found on a forest walk near my work today 🍄 #foraging #wildmushroom #woodblewit #blewit #nature #mushroom #purplemushroom

Proud to present my second ever positively identified edible wild mushroom! Check out this beautiful purple Wood Blewit I found on a forest walk near my work today 🍄 #foraging #wildmushroom #woodblewit #blewit #nature #mushroom #purplemushroom

October 13, 2014   4 notes
@buckmanlington made us #vegan pizza bagels for breakfast!!! They were delicious!! 🍕☺️#veganfoodshare #veganpizza #bagelpizza #pizza #food #foodporn #foodstagram #vegansofig #veganfoodporn #vegansofinstagram

@buckmanlington made us #vegan pizza bagels for breakfast!!! They were delicious!! 🍕☺️#veganfoodshare #veganpizza #bagelpizza #pizza #food #foodporn #foodstagram #vegansofig #veganfoodporn #vegansofinstagram

October 13, 2014   3 notes
The most delectable #vegan wild mushroom pizza I made ( with @buckmanlington ) king oyster mushrooms, spinach, mozzarella daiya, and bechamel sauce, with basil oil. My wild mushroom obsession continues!!! #veganpizza #veganfoodshare #pizza #wildmushroom #food #foodporn #foodstagram #vegansofinstagram #vegansofig #gourmetvegan #vegancheese

The most delectable #vegan wild mushroom pizza I made ( with @buckmanlington ) king oyster mushrooms, spinach, mozzarella daiya, and bechamel sauce, with basil oil. My wild mushroom obsession continues!!! #veganpizza #veganfoodshare #pizza #wildmushroom #food #foodporn #foodstagram #vegansofinstagram #vegansofig #gourmetvegan #vegancheese

October 13, 2014
I’m so honored and excited to have positively identified my first edible wild mushroom! Check out this gorgeous pure white puffball mushroom 😁🍄 #mushroom #wildmushroom #foraging #nature #puffball #puffballmushroom

I’m so honored and excited to have positively identified my first edible wild mushroom! Check out this gorgeous pure white puffball mushroom 😁🍄 #mushroom #wildmushroom #foraging #nature #puffball #puffballmushroom

October 8, 2014   4 notes
Gourmet ass #vegan meal made with @buckmanlington last night! Wild lobster mushrooms, chickpea cutlet, spinach, and linguine in a creamy leek sauce. #vegangourmet #veganfoodshare #whatveganseat #lobstermushroom #wildmushroom #vegansofig #vegansofinstagram #veganpasta #foodporn #veganfoodporn #food #foodstagram

Gourmet ass #vegan meal made with @buckmanlington last night! Wild lobster mushrooms, chickpea cutlet, spinach, and linguine in a creamy leek sauce. #vegangourmet #veganfoodshare #whatveganseat #lobstermushroom #wildmushroom #vegansofig #vegansofinstagram #veganpasta #foodporn #veganfoodporn #food #foodstagram

October 2, 2014   1 note
9.21.2014 - Food Diary Day #271 (vegan)
southwestern spicy tofu scramble, upton’s bacon, bagel with vegan gourmet cream cheese spread, and crispy shredded hash browns
My partner and I got ready for a long day of pickin’ apples by collaborating on this scrumptious brunch.  He has recently become a tofu scramble chef aficionado ;)

9.21.2014 - Food Diary Day #271 (vegan)

My partner and I got ready for a long day of pickin’ apples by collaborating on this scrumptious brunch.  He has recently become a tofu scramble chef aficionado ;)

October 1, 2014   4 notes
9.19.2014 - Food Diary Day #270 (vegan)
tofu vegetable chow foon from Golden Light in Davis Square, Somerville, MA
It had been a long week and I absolutely could not resist ordering my favorite Chinese food - a big, steaming plate of tofu chow foon loaded with veggies.

9.19.2014 - Food Diary Day #270 (vegan)

It had been a long week and I absolutely could not resist ordering my favorite Chinese food - a big, steaming plate of tofu chow foon loaded with veggies.

September 30, 2014
9.15.2014 - Food Diary Day #269 (vegan)
Vegetable Platter - vegetable curry, samosa, pakora, vegetable biryani, naan, and chutney from Punjabi Dhaba in Inman Square, Cambridge, MA
We went out for Indian food for my roommate’s birthday!  He studied there in college and is always looking for good new Indian places.  I’d heard a lot of great things about Punjabi Dhaba, and it totally lived up to the hype!  The best part was this whole plate of food was $8!  I can’t wait to go back.

9.15.2014 - Food Diary Day #269 (vegan)

We went out for Indian food for my roommate’s birthday!  He studied there in college and is always looking for good new Indian places.  I’d heard a lot of great things about Punjabi Dhaba, and it totally lived up to the hype!  The best part was this whole plate of food was $8!  I can’t wait to go back.

September 29, 2014   2 notes
@buckmanlington came over and made me soup cus I so very sick 😍

@buckmanlington came over and made me soup cus I so very sick 😍

September 29, 2014   3 notes
9.14.2014 - Food Diary Day #268 (vegan)
white cheddar mac and cheese pizza with oregano herbed crust
I previously made mac and cheese pizza with pilsbury crust and cheddar earth balance mac and cheese so this time around I tried whole foods dough with white cheddar mac and cheese.  I used some leftover oregano to make it more herbaceous. It was good but came out like more of a flatbread than a pizza!  I wish I had made some marinara sauce to use for dipping :).

9.14.2014 - Food Diary Day #268 (vegan)

I previously made mac and cheese pizza with pilsbury crust and cheddar earth balance mac and cheese so this time around I tried whole foods dough with white cheddar mac and cheese.  I used some leftover oregano to make it more herbaceous. It was good but came out like more of a flatbread than a pizza!  I wish I had made some marinara sauce to use for dipping :).