Earth Flavors, the project profiling local ingredients that I’ve been producing the past couple of years, is coming to a close. I just posted a final reflection article on the site, identifying some tenets of western North Carolina’s “locavorian terroir.” Read it at earthflavors.net.
I recently revisited a folktale a teacher at the school I taught at in Togo shared with me in 2010. It’s called “Honesty,” or “L’honnêteté,” and highlights the problem of corruption. You can listen to my interpretation/translation from the French here:
When you think of St. Patrick’s Day, Leprechauns and potatoes may come to mind. But the Irish aren’t the only people to think about the little people. Many cultures have their versions of small, magical folk. And no matter where they live, fairies have to eat, too — right?
An audio piece I produced on “philosoforager” Alan Muskat, founder of No Taste Like Home, will air on APM’s The Splendid Table this weekend. Muskat connects foraging with regaining a sense of home in this life. Check local station days and times here.
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.
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.