• About Farm School

    "There are obviously two educations. One should teach us how to make a living and the other how to live."
    James Adams, from his essay "To 'Be' or to 'Do': A Note on American Education", 1929

    We're a Canadian family of five, farming, home schooling, and building our own house. I'm nowhere near as regular a blogger as I used to be.

    The kids are 18/Grade 12, 16/Grade 11, and 14/Grade 10.

    Contact me at becky(dot)farmschool(at)gmail(dot)com

  • Notable Quotables

    "If you want a golden rule that will fit everybody, this is it: Have nothing in your houses that you do not know to be useful, or believe to be beautiful."
    William Morris, from his lecture "The Beauty of Life"

    "‘Never look at an ugly thing twice. It is fatally easy to get accustomed to corrupting influences."
    English architect CFA Voysey (1857-1941)

    "The world of books is the most remarkable creation of man. Nothing else that he builds ever lasts. Monuments fall, nations perish, civilizations grow old and die out; and, after an era of darkness, new races build others. But in the world of books are volumes that have seen this happen again and again, and yet live on, still young, still as fresh as the day they were written, still telling men’s hearts of the hearts of men centuries dead."
    Clarence Day

    "Anyone who has a library and a garden wants for nothing."
    Cicero

    "Histories make men wise; poets, witty; the mathematics, subtile; natural philosophy, deep; moral, grave; logic and rhetoric, able to contend."
    Sir Francis Bacon, "Essays"

    "The chief aim of education is to show you, after you make a livelihood, how to enjoy living; and you can live longest and best and most rewardingly by attaining and preserving the happiness of learning."
    Gilbert Highet, "The Immortal Profession: The Joys of Teaching and Learning"

    "Good judgment comes from experience. Experience comes from bad judgment."
    Walter Wriston

    "I'd like to give you a piece of my mind."
    "Oh, I couldn't take the last piece."
    Ginger Rogers to Frances Mercer in "Vivacious Lady" (1938)

    "No race can prosper till it learns that there is as much dignity in tilling a field as in writing a poem."
    Booker T. Washington

    "Please accept my resignation. I don’t care to belong to any club that will have me as a member."
    Attributed to Groucho Marx in "The Groucho Letters" by Arthur Sheekman

    "If you can't say something good about someone, sit right here by me."
    Alice Roosevelt Longworth

    "If we bring a little joy into your humdrum lives, we feel all our hard work ain't been in vain for nothin'."
    Jean Hagen as "Lina Lamont" in "Singin' in the Rain" (1952)
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  • Copyright © 2005-2016 Please do not use any of my words or my personal photographs without my express permission.

Kitchen science

The guru of kitchen science Harold McGee writes about what happens when When Science Sniffs Around the Kitchen in a new occasional column, The Curious Cook, starting in today’s New York Times:

It was 30 years ago in a university library that I first stumbled across the scientific approach to food in the pages of Cereal Chemistry, The Journal of Food Science and similar publications. As I browsed through a couple of issues I couldn’t help grinning at the incongruity of high scientific language and high-tech instrumentation being applied to utterly ordinary, everyday things. It was strangely exhilarating to see such intellectual firepower aimed at the kneading of bread dough or the grilling of a hamburger or the mitigation of the gassy effects of beans, to be confronted with startling scanning-electron-microscope close-ups of the bacteria in yogurt, the mold in blue cheese, the surface of cooked spaghetti….

This occasional column, the Curious Cook, will be a window on that big and busy world, on the endless intricacies of foods and the ingenuity of the people who make them and study them. The column is meant to share the buzz, to pass along news of interesting scientific research on food, cooking and eating. Because some of the larger issues are well covered elsewhere — nutrition, the influence of diet on long-term health, food production and the environment, genetically modified organisms — I’ll pay more attention to studies of particular foods, the kinds of subjects that originally drew me away from teaching literature and into the mysteries of emulsions and glutens and Maillard reactions.

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