Resources for Greens & THE~GREEN~AT~HEART in Reno, Washoe County, NV
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Craig Bergland
- 60, Male
- Reno, Nevada
- United States
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- Blog Posts (2)
- Discussions (14)
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- Groups (8)
- Photos (14)
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Craig Bergland's Groups
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Solar Cooking
3 members
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Indian Issues
2 members
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Economic Justice
8 members
Craig Bergland's Discussions
Radical Recycling
10 Replies
Started this discussion. Last reply by Natalie Webb Nov 5.
Craig Bergland's Page
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Latest Activity
Chip, I recently changed the design a little bit. I bought some of those square foot mirrors at the hardware store, and now am using them instead of foiled cardboard. I think the mirrors improve the cooking abilities. The cost was 6 mirrors for ab...
Would love to maybe get a group together to build these - I would like to build my first, but it's always easier to actually watch someone who knows what they are doing & be able to ask questions rather than try to follow the directions.
Exploring double-jar cooking
Grassroots Books - cheap used books. Stop tearing down the trees!
Craig made Mom one of these and we've been using it more than the commercial one we bought! Great Basin Food Coop has delicious, small sweet potatoes that fit in the jar just right.
They are the best sweet potatoes we've ever baked.
Sometimes we...
Exploring double-jar cooking
To share or discuss:
"Only the Super-Rich Can Save Us," Ralph Nader
"The Will to Resist," Dahr Jamal
"Stripping Bare the Body," Mark Danner
"The Death of Conservatism," Sam Tanenhaus
Exploring double-jar cooking
Profile Information
- Are you registered with the Green Party?
- Yes
- How long with the Green Party?
- 3 - 5 years
- Do you live in WaCo? (Washoe County)
- Yes
- Do you consider yours a "Green lifestyle?"
- Very Green
- A few words about YOU >>
- Pretty boring person, but I like to build solar stuff, and do art, bake bread, feel the warm sun in winter time after a snowfall, and try to discover why we're here.
Favorite Music, not in any particular order:
The End, the Doors
Eskimo Blue Day, Jefferson Airplane
Pictures At an Exhibition, Mossourgsky (sp?)
Star Spangled Banner, Jimmy Hendrix
Star Spangled Banner Live, Jimmy Hendrix
Turn this car around, Tom Petty
Sympathy for the Devil, Rolling Stones
Rockin' in the Free world, Neil Young
Sing sing sing (Benny Goodman???)
House at Pooniel corners, Jefferson Airplane.
Why don't we do it in the road?, the Beatles
Satisfaction, Devo
Satisfaction, the Rolling Stones
Billy the Kid, Copeland
Time, the Chambers Brothers
2000 light years from home, the Rolling Stones
The Rites of Spirng (Le sacre du printemps?), Stravinsky
Row, row, row your boat..., unknown.
Cry baby cry, the Beatles
Big mess, Devo
Beautiful world, Devo
The Chain, Fleetwood Mac
Share a little joke, Jefferson Airlplane
- For whom did you vote for President in 2008?
- Barack Obama
- What does the near future look like to you?
- ThunderDome 2.0., The seeming ceaseless wealth of the late 20th century is not seen again. Depression sets in with many poor people just able to eat and provide shelter for their families while small minorities of a new middle class trade gold pieces and jewelry for goods and services., The Great Depression 2.0.
- Why are you joining WaGreens?
- Because I was born green.
Craig Bergland's Photos
Craig Bergland's Blog
Local Food and Fun Fest
This Sunday Oct. 4th, at the co-op located 542 1/2 Plumas street behind the Bead shop.
Let's make sure our Washoe Transition group all link up with the TransitionReno group.
(Most of us are there anyway...)
Workshops, winter seedling sale, local farmers, beer, books, coffee and food.
Time:9AM to 4PM. Come early and help set up.
Presented by Great Basin Community Food Cooperative, TransitionReno, and WashoeGreen transition members.
Hope to see all us there.
Thanks,
Craig
Let's make sure our Washoe Transition group all link up with the TransitionReno group.
(Most of us are there anyway...)
Workshops, winter seedling sale, local farmers, beer, books, coffee and food.
Time:9AM to 4PM. Come early and help set up.
Presented by Great Basin Community Food Cooperative, TransitionReno, and WashoeGreen transition members.
Hope to see all us there.
Thanks,
Craig
Posted on October 2, 2009 at 5:07pm —
In Loving Memory
I learned this morning that one of our warriors has died.
Mr. Daniel Rosen of S. Lake Tahoe entered into the Great Beyond on February 07, 2009 at age 60.
He died in his sleep of Liver Cancer, and I pray that it was quick and pain-free.
Daniel was a superb violinist and musician. He wro… Continue
Posted on February 10, 2009 at 11:32am — 1 Comment
Comment Wall (5 comments)
- At 9:12pm on February 10, 2009,
Billy said…
- I have a film I'd like to make with Dave Baker and his hand built solar water heating system. I would like to incorporate your solar water heating devices as well. Looking at early March for filming. Separately we'll do other devices you've invented for a stand alone film, if you are up for it.
- At 8:02pm on February 9, 2009,
Billy said…
- Holy cow, Craig. What is that vehicular contraption in your pics? Looks like some solar oven attached to your engine. 'Splain!
- At 4:19pm on January 28, 2009,
Kathleen said… - YES! A PIMBY campaign...I love it!
Peace.
- At 6:11pm on January 25, 2009,
Billy said…
- Ha! Come to think of it, it was your bio, Craig, that got me interested in baking again.
- At 2:06pm on January 25, 2009,
Billy said…
- Hey Craig, I've been baking 100% organic whole wheat bread for the past month or so, too. Any tips or good recipes? I wanted to increase my whole grain intake. I really love it. I guess it's just going to be part of my lifestyle now about every 5 days. I use honey from my apiary and organic Palestinian Olive Oil.
When we get more sun I'm going to try a loaf in our solar oven. The dough needs to get to 190° so I think it ought to work fine over a lazy day.
Here's the recipe from the King Arthur Flour website with my modified ingredients:
2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons water. I use Rize organic yeast I get at Whole Paycheck, I mean Whole Foods.
1 1/3 cups (10 1/2 ounces) water
1/4 cup (1 3/4 ounces) vegetable oil I use Palestinian Olive Oil as noted above.
1/4 cup (3 ounces) honey, molasses, or maple syrup I use honey from my apiary. You can get "Al Bees" Reno honey from Whole Foods.
3 1/2 cups (14 ounces) King Arthur Traditional Whole Wheat Flour I use several brands of Organic 100% Whole Wheat Flour. King Arthur makes an organic 100% Whole Wheat White Flour I've tried a couple of times. Not worth the expense for color: I like a darker bread anyway.
1/4 cup (1 ounce) nonfat dried milk. I use Organic Valley from Whole Foods.
1 1/4 teaspoons salt I just use the slightest pinch of french sea salt. This is the only thing I can think of that I add salt to. AaMoF, I'll try it without salt next time and see how it tastes. Probably fine. Salt seems to be the most overrated spice/food ever. I never use it yet I can taste in most things, especially fresh vegetables.
Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking: Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf, 16 slices.
Nutrition per serving (1 slice, 51g): 150 cal, 3.5g fat, 5g protein, 24g total carbohydrate, 5g sugar, 3g dietary fiber, 0mg cholesterol, 200mg sodium.
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