This past year, our backyard vegetable garden has been growing and growing strong. After last years initial mixed results with growing directly in the ground, this year I have put a lot of work in bu...
Carol J. Adams, the author of The Sexual Politics of Meat and many other books has been a tireless activist for both feminism and veganism for decades. The feminist-vegan critique of our patriarchal,...
I have been a longtime reader of John Michael Greers excellent blog, the Archdruid Report, as well as his books. For those not familiar with JMG, he has written extensively about modern industrial na...
A rooster at Animal Place.Backyard chickens are all the rage these days. It seems that they are the fashion accessory for todays eco-conscious backyard farmer. Is there anyone out there who does not ...
I like this ladys shirt! She was speaking in favor, of courseThe SF Animal Care and Welfare Commission currently is debating a proposed ban on animal sales in city pet stores. It would include cats, ...
Matthew Simmons died yesterday. He was a decent, well-respected and highly intelligent person I always enjoyed reading and listening to. Originally he was an energy investment banker who later became...
Despite all the crap you see pigeons eat on city streets (wouldnt you eat garbage if you were starving?), pigeons are seed-eaters by nature. Seeds are all they want to eat, with a little "grit...
One of my new favorite baking tools is the "Danish dough whisk". It is the best tool Ive found so far to mix wet doughs, such as the one in the pizza video. It is sturdy and has the just righ...
Chelsea Clintons recent marriage has created a media frenzy and since shes a vegan (something I was not aware of), the New York Times decided to write an article about the question whether vegans sho...
Came across this little guy outside the Daly City BART station, wandering around the bus stops scared and confused. He cant fly yet. Took me a while to nab him, but finally I was able to. Stuffed him...
Check out some of the booty from the latest Renegade Craft Fair:Awesome animal-person prints by Berkley Illustration:Handmade messenger bag from Vaya Bags:Parts of this bag are made out of out of rec...
When Kathleen mentioned that she found a new use for the avocados that usually languish on the kitchen counter until we "eat Mexican" and that its a recipe for avocado pesto by "Chef Chlo...
Recently seen at the Downtown Borders.Wow, it has been a long time since I posted. I have been pretty busy in the meantime, some of which I will talk about in this post.First a quick note that I have...
There are times when I am not updating this blog very frequently. This doesn't mean that I am not busy baking and experimenting. In fact I am quite busy exploring new methods and new (to me, at least...
One of the things that make baking so interesting to me is the fact that the difference between being completely lost, with flour and dough covering everything in the kitchen, and between spectacular...
Here is an amazing process caught on camera: the "puff" of a homemade pita bread in our oven. (Please excuse the dirty oven window -- our oven is a hard working one.)Homemade pitas are delicious and ...
I'm particularly thankful for everyone who prefers to let turkeys live and forgoes animal products at the table. Below some pictures of the all-vegan Thanksgiving dinner at the Ethical Pizza househol...
Freshly delivered 50 lbs. bag of all purpose flour by the renowned Honeyville Mills. Can't wait to put it to the test with pizza and bread. For today I have settled with whipping up a batch of fridge...
I recently became involved with MickaCoo, the pigeon rescue operating in the SF Bay Area. You can find MickaCoo's founder's blog here. I have always loved these excellent animals who are too often un...
Epi bread (from fridge dough). Not the most successful shaping, but I find it is hard to do right with fridge dough (both because it's cold and very soft). Still it was great, especially because I ba...
Daiya is a new vegan cheese that we have been hearing about for months now. Actually "hearing about" is an understatement; this product seems to have developed something of a cult following with peop...
We promised it a while back, and now we deliver -- easy video instructions for making focaccia. This is really one of the easiest breads to make, so it's a great start if you feel intimidated by the ...
Ethical Pizza has been married now for over a month, but we have yet to post about our wedding and -- since we pretend to be a baking blog -- the cake and the food. Naturally, we threw an all-vegan w...
On Saturday we biked out to Arizmendi Bakery, a small bakery in the Inner Sunset. According to their website and Yelp reviews, they have a lot of vegan stuff. And, even though we got there half an ho...
I realize that I don't post very frequently -- which is way better than posting too often for sure --, but if you have a really burning desire to find out what topics I am preoccupied with at the mom...
We made two pizzas the other day, with slightly unusual toppings: stuff we bought mistakenly, or had laying around in the fridge.One we made with a tomato sauce using the regular recipe, but we used ...
Mrs. Ethical Pizza preparing what I believe to be the world's best BLT sandwich. She's using focaccia that was baked by me, and Smart Bacon that she sauteed until crispy.Mmm, I could eat this every d...
Pizza Bianca ("white pizza") is one of the simplest pizzas there is: it is topped with some good quality extra virgin olive oil and salt and that's it. There may be some that claim otherwise, especia...
In our fridge door there's a compartment called "Dairy Corner". Of course we never store any dairy in it, but we do use it for some of our nondairy items. If anything, the nondairy corner is too smal...
I have known about Cheezly for quite some time (having encountered it in Europe before), but as these things always seem to take a while to make their way to the West Coast, it was only a few weeks a...
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