Excerpt from "What became of the Taino" by Robert M. Poole
Saturday, November 26, 2011
Striding up to a cedar, he patted the rough trunk as if it were an old amigo. "This tree is a relative," he said. "It has feelings like we do, so it should be treated with respect. If you make tea from the bark of this tree, it has a lot of power. It's good for colds and respiratory problems. But if you don't ask permission before you cut the bark, it may not work. So I always say a little prayer so the tree knows I'm serious and I want to share its power. 'Give me your strength for healing,' That's what I ask."
Friday, November 18, 2011
"The worst thing that Qaddafi did was that Abu Salim thing," he said, referring to the 1996 massacre. "I mean, killing a bunch of prisoners in the basement of a prison, that's not nice, but, you know, these things can happen. All it takes is for someone to misinterpret an order--you know what I mean? Yes, the students were hanged in the seventies, and there was Abu Salim, but there was not much else. The secret police was around, but it wasn't too obtrusive. If you got thrown in prison, they allowed your family to visit and bring you couscous."
Excerpt from John Lee Anderson's article King of Kings. Above, an interview with a friend of the Qaddafi's.
Wednesday, November 16, 2011
Tulsa, Oklahoma. July, 2011.
St. Pete Beach, Florida. July, 2011.
Lake Michigan. Milwaukee, Wisconsin. October, 2011.
Joplin, Missouri. May, 2011.
Providence, RI. August, 2011.
Photos by M.C and A.G.
Sunday, November 13, 2011
Through processed food, factory farming, and the rush to get large amounts of food to the table as quick as possible, it's frightening what we have lost. On reading "True Grits" (based on chef Sean Brock's Southern food restaurant--Husk--in Charleston, SC.), Burkhard Bilger reminds us that the loss of extended crop rotations (some up to 17 years) and the substitution of more common, viable crops, has made thousands of foods disappear over the past century. Brock's intention: to go back in time (by diving into history books, diaries, etc...) and resurrect those heirloom vegetables that have been lost to convenience.
I pulled these two quotes: one poetic, one philosophical. Yet both inspiring.
"Southern food is more than a collection of recipes and seeds. It's a distillate of memory and hard-won experience, of ocean crossings and forest clearings, turnip winters and radish springs."
"It changed my life growing my own food," Brock said. "You start to see why farmers are so strange: they have a lot of time alone to ponder the questions of the universe."