Thai fire, Sicilian silver, German red: The world of garlic is far more exotic than one might expect from perusing the supermarket aisles. Root Bottom Farm owners Morgan and Sarah Decker are working to spread the word about the diverse types of the pungent, flavorful bulb that can be grown in Western North Carolina. #EarthFlavor19
The latest Earth Flavors profile is up, on the wild green and edible seed called lambsquarters (first known to me as unnuca). Thanks to Alan Muskat of No Taste Like Home for sharing his foraging philosophy and prompting me to connect sense of home and bricolage.
I’ve been talking with a lot of folks this summer about what they eat and why. The result: “You Are What You Eat: The many faces of Foodtopia,” out today as the cover story in Mountain Xpress.
A Spanish language book review of Seidl’s The Sophisticated Savage was recently published in the Ecuadorian magazine La Revista out of Guayaquíl. The review was published on July 5th of this year, after, says the author, “A book falls into my hands, and I devour it in half an afternoon.” The Sophisticated Savage was published in 2009.
I’ve revisited some of my favorite recordings and finally posted lyrics (or translated lyrics). The songs should play automatically when you visit the links below.
I recorded this interview in Benin in 2012; I am revisiting it now in honor of Brownie’s recent passing. Friend and mentor, you are missed.
Learn about about wild weed pesto, dandelion mead, fried dandelion flowers, and the wisdom of eating from uncultivated landscapes.
From Earth Flavor 15:
“…pioneers came to North America with dandelion seeds in their pockets, knowing the plant could help provide the health and sustenance they would need to survive in unknown territory”
“…foraging embodies an empowering philosophy of engagement that stands in stark contrast to the shackling consumerist attitude of never having enough.”
This story was also published in Mountain Xpress as “Dandelions for Dinner.”