Food — By Crust on August 7, 2009









It’a whole vegetables, plucked from the earth, with dirt on them and presented to the customer in their purest form. The one chef studied in michelin stars the other at vegetarian/raw vegan in New York.


  1. Jam says:

    Wow Christie, the pictures look great! I’d never heard about De Kas before but I just read about it and it sounds amazing!

  2. old roomie says:

    I miss you! You were so much fun! I may visit you, if you’ll have me?

  3. melissa says:

    wow!!! it’s really good to see something else no??? i can wait for the next’s so fun to traveling and read your blog and see all the picture make me feel i whant more travelling!!! i hope you have fun there…
    take care

  4. Arturo says:

    This is a good design, for a bin. I had a staontiary bin but it was too difficult for me to turn the heavy materials. I agree that large capacity is necessary for quick or hot composting. I love my compostumbler. It’s bigger than the other bins and tumblers out there and it’s really easy to turn even for my Dad who’s 69. He’s made 6 batches of compost in his compostumbler since he bought one 6 months ago!

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