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In 2016, Hanselmann began producing Xeroxed zines starring the depressive Megg (a green-skinned witch), her abusive boyfriend Mogg (an actual cat), their submissive roommate Owl (a vaguely humanoid owl), and the self-destructively hedonistic Werewolf Jones (half human, half wolf) in print runs of 300 to 500 copies, with hand-painted covers, custom stamps and hologram security stickers. Seeds and Stems collects all of these out-of-print, self-published stories produced by the artist between 2016-2019, along with a generous smattering of rarities from various anthologies and magazines. Megg and Mogg and friends explore the worlds of lucid dreaming, banking scams, cinema, mixed drinks, alien invasions, and budget vasectomies in this varied collection of rare and often experimental adventures, designed and curated entirely by the artist.
With recipes for gumbos and stews, plus okra pickles, tofu, marshmallow, paper, and more Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more. The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard. Okra has practical uses beyond the edible, and Smith also researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative, a hydrating face mask, and a primary ingredient in herbalist Katrina Blair’s recipe for Okra Marshmallow Delight. The Whole Okra is foremost a foodie’s book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, for a breeding project, or for a stockpile of seed for making okra oil, okra flour, okra tempeh, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in flavor, texture, and color; the best-tasting varieties; and his personal favorites. Smith’s wry humor and seed-to-stem enthusiasm for his subject infuse every chapter with just the right mix of fabulous recipes and culinary tips, unique projects, and fun facts about this vagabond vegetable with enormous potential.
Megg the witch, Mogg the cat, their friend Owl, and Werewolf Jones struggle unsuccessfully with their depression, drug use, sexuality, poverty, lack of ambition, and their complex feelings about each other. It’s a laff riot! Megg and Mogg decide to take a trip to Amsterdam for some quality couple time, although the trip gets off to a rocky start when they forget their antidepressants. They need Owl to come and help them save their relationship. But why does he have a suitcase full of glass dildos? And what will they do when they realize that the housesitting Werewolf Jones has turned their apartment into a “f#@k zone”? Megg & Mogg in Amsterdam collects all of Simon Hanselmann’s contributions to Vice.com, the Ignatz Award-nominated short story “St. Owl’s Bay,” and other surprises that will add additional color and background for fans of Megahex.
As seen on PBS's American Spring LIVE, the award-winning author of Buzz and Feathers presents a natural and human history of seeds, the marvels of the plant kingdom. "The genius of Hanson's fascinating, inspiring, and entertaining book stems from the fact that it is not about how all kinds of things grow from seeds; it is about the seeds themselves." -- Mark Kurlansky, New York Times Book Review We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life: supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and pepper drove the Age of Discovery, coffee beans fueled the Enlightenment and cottonseed sparked the Industrial Revolution. Seeds are fundamental objects of beauty, evolutionary wonders, and simple fascinations. Yet, despite their importance, seeds are often seen as commonplace, their extraordinary natural and human histories overlooked. Thanks to this stunning new book, they can be overlooked no more. This is a book of knowledge, adventure, and wonder, spun by an award-winning writer with both the charm of a fireside story-teller and the hard-won expertise of a field biologist. A fascinating scientific adventure, it is essential reading for anyone who loves to see a plant grow.
Ever wonder how plants reach toward the sun? Or how water gets from the roots to the leaves? A plant’s stem is like a highway, transporting water and food where it’s needed. Dig in to discover how stems work to support a plant’s survival.
Different kinds of plants form different amounts of seeds. Some plants form only a few seeds while others form many seeds. Accessible text and vivid photographs introduce readers to seeds describing how they spread and their different uses.