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Fred Goodsell | Blogs, Last Hours blog | January 28th | Comments off

A couple of us have been involved in putting together an analytical piece about the student protests for the US anarchist collective CrimethInc.

It’s been way too long in the making but somehow through illness, redundancies, house moves, holidays, book editing and all the other things that life throws up it’s come out.

You can read it here

Edd | Blogs, Hey Monkey Riot | January 23rd | Comments off

My friend Mole has put together a zine of some of his short stories. I did a little illustration for the story titled ‘The Last Dragon’. To be honest, I’m not 100% convinced by the illustration, but I think that’s only because I had a better idea half way through making it, which I wish I’d had time to do. Still, I think the zine’s going to be great; I’m sure we’ll be selling it on Last Hours whenever it gets back from the printers!

The Last Dragon illustration

Edd | Blogs, Hey Monkey Riot | January 23rd | Comments off

First draft for the London Zine Symposium 2011 poster. I’m fairly happy with the ink, but need to do some work (obviously) on the colour, but realised I hadn’t posted anything on here in a while and thought people might be interested!

Version one of the London Zine Symposium 2011 poster

As it says the Symposium’s happening on April 17th this year. If you’re interested in booking a table you should go visit

isy | Blogs, Cookery corner | January 11th | 2 comments


I’ve just attended a fermentation workshop at the Brighton Popular Education Collective’s monthly free school. We talked about what a great way to preserve fresh produce fermenting is, as not only is it easy, low-tech and tasty but it also adds a lot of nutritional value. You are making use of the bacteria naturally present on foods and changing the basic chemical compounds in the vegetables. There are a lot of traditionally fermented foods found throughout the world from cider and alcohol in general and sourdough breads, to kimchi in Korea (whoa I love that stuff), tempeh and soy sauce, and that scary stuff hippies drink, Kombucha. Sauerkraut is one of the easiest things to make though and this is what we tried out today.

Fran who was leading the workshop recommended using fresh, local and preferably organic vegetables – you want to avoid using irradiated veg as they won’t have the bacteria you want to get them going! You can ferment most non-starchy vegetables – any kind of cabbages, broccoli, carrots, beetroot… and you can add whole spices such as cumin or coriander seeds, garlic, ginger, chilli. Garlic and chilli both have antibacterial properties that help preserve, and juniper berries if you can get em are a classic sauerkraut spice.


The basic idea is shred/finely cut the veg to create lots of surface area the bacteria can work on, break up the cellulose and soften the veg, drawing out liquid by massaging in salt, then tightly packing the veg into clean/sterilised jars, making sure they are just covered in liquid and leaving them to develop.

In steps:

1. Sterilise a non-metal wide necked container, preferably also with a glass or ceramic lid, although a coated metal lid will do if that’s all you got. A kilnajar or ceramic crock is ideal. To sterilise, either just clean the jar well and rinse out with boiling water, or even better immerse in boiling water for 10 minutes and drain, or put in a low oven for 10-15 minutes.

2. Wash and finely shred your veg. I used some white cabbage, green cabbage, a bit of garlic and ginger and a tiny bit of fennel. You can be quite traditional and just go with cabbage, or go wild and experiment with any non-starchy veg you got to hand.

3. Start massaging and crushing your veg with clean hands in a large bowl, adding salt as you go. I used a bit less than 1 tablespoon for 2 jars but add it bit by bit to taste and until you are able to draw liquid out of the veg. Get proper in there and squidge it until you can feel it going softer and wetter.

4. Pack the veg into your jar as tightly as you can, continually pressing down on it. Again you should be getting liquid coming up to the top. Leave a gap at the top.

5. Loosely fit the lid on and leave the jar in not too cold place for about a week. Once a day press the veg down again (with clean hands) until the veg is submerged with liquid – this layer will help keep unwanted bacteria in the air out of our sauerkraut! If it’s too dry you can add a bit of water but only if you need to, it will affect the flavour and how long it will keep. After a week – 10 days, screw the lid on tight, and store in a cold place. Or eat it! But don’t if something’s gone wrong and it develops mould though…

Other people in the workshop used a whole mix of veg.

You can also use a whole mix of veg.

anon | Blogs, Last Hours blog | December 21st | 2 comments

‘On 15th and 16th January we are calling a gathering for all networks and individuals that are oppositional, non hierarchical and opposed not only to the cuts, but to capitalism itself.’

This is the call for a weekend gathering to discuss anti-capitalist, anti-authoritarian resistance to the government cuts.

It’s only through linking our struggles that we can truly fight back and this gathering offers a specifically anti-statist come together and organise.

More information at

Edd | Blogs, Hey Monkey Riot | December 15th | 1 comment


Last week we once again witnessed the Metropolitan Police at their worst: cracking skulls, dragging people out of wheelchairs and kettling people until 11pm. Last year Last Hours published Excessive Force, which I edited. With Christmas just round the corner it’s the perfect gift to give to anyone who hates the cops as much as we do, or for anyone who doesn’t understand how out of order the police are. You can buy it now from the Last Hours shop for just £7. Read more…

xhannahx | Blogs, Cookery corner | December 15th | Comments off

This week I’ve been freezing my bits off in Berlin! I had a rad time mostly because of all the German Christmas markets and all the AMAZING vegan food places! If you’re heading out there look up the following munch places: Yo yos, Yellow sunshine, Tiki bar, Dolores, Goodies and Cupcake bakery. I needed 2 seats on the way home!

I got this recipe years ago at the first zine symposium from Natalie and it’s the greatest recipe ever! I’ve managed to lose the icing part of it so I made up this one so it’s partly in grams and partly in cups just to add to your washing up! Oranges are mega cheap at the moment and smell all festive so get baking!

Read more…

Fred Goodsell | Blogs, Last Hours blog | December 1st | Comments off


We got our hands on a few copies of the new book from Freedom Press titled Beating the Fascists: The Untold History of Anti Fascist Action You can find it in the shop now.

Fred Goodsell | Blogs, Last Hours blog | November 23rd | 2 comments

If you’re using twitter to communicate your actions tomorrow please tweet us @lasthours or use the hash tag #nocuts .

We are creating a map of occupations below (blue pointers)

View November 24th 2010 – Student Protests in a larger map

Fred Goodsell | Blogs, Last Hours blog | November 18th | 1 comment

Last night BBC radio 4 broadcast a discussion about the use of direct action in a ‘democratic’ society. You can listen to the show here.

Firstly it is worth noting that these types of discussions are usually very one sided. The student protests that smashed up the Tory HQ has caused a social shift where the theory of direct action, and indeed violence, has to be recognised and given some legitimacy by mainstream media. Up until this point the mainstream media has taken a hard-line stance against these sort of acts; now the discussion is back in the public domain. This can be put down to the larger public’s change in attitude and a recognition that current political and social institutions don’t represent us. What were once considered the only legitimate means of social change do not work and other means are required.
Read more…