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For those displaced by job loss, get rooted again with these ideas from wildcrafting to cooking with rhubarb (Original post on Slow Food Waltz)
One of the fallouts of this economic recession-- I'm discovering first-hand-- is a sense of displacement. Job loss means redefining how an occupation plays into your sense of belonging to a place.
Montana rancher: Kim Summers, cattle rancher from Gold Creek, Montana."Wake up Jenie, it's time to milk the cow." Was I dreaming, or did I just hear my high school friend waking me in the wee hours of the morning to milk a cow? In the night, did the sleep fairy visit, endowing me with bloomers, a gingham dress and bonnet? Have I become Laura Ingalls Wilder? Am I on the prairie?
So, I'm sitting at my desk chomping on the last of my Cadbury's Crème Eggs from Easter and I'm wondering to myself, how come I haven't seen any huge hollow chocolate eggs around these parts?
Vash Bench, percussion player in Circled by Hounds (a traditional Irish five-piece band from Portland, Oregon) talks about where to go to find authentic Irish cole cannon on St. Paddy's Day and a little Irish "Craic." Craic is the act of being in a pub; eating and drinking and having fun with your friends. Vash is the chef at Biddy McGraw's pub in Portland. Right before this interview, he served me up a dish of cole cannon: skinned baked potatoes, garlic and kale steamed with malt vinegar.
The arrival of fava beans in Tuscany says Spring is here. In late February, many of the vineyards near my house begin planting fava between rows of grapevines, and by early April, the plants have grown full. Long, lush, green rivers sprawl across the countryside fixing the nitrates in the soil and, more importantly, providing a tasty treat.
This fall, my roommate and I decided to harvest prickly pear fruit and make syrup. October is one of the best times to hike in the desert. It's cooler out and the trees in the valley are a kaleidoscope of fall colors.
Here's the location of the pricky pears we collected.
Here's one of the fruits I plucked from the cacti.
The season around Nathan’s birthday always seems to be a time of change (Nathan is Scott’s eldest son and his birthday is in March.) By the first few days of March, the temperature has crept to above freezing during more days than not, and the sun, when we are lucky enough to see it, starts to beat with some real warmth.
Pretty Cow on the Hill at the Anton’s Farm
I live with my husband and two sons on 130 acres set in the central Maine backwoods. We have a horse, a few dairy cows, a pig, dogs, cats, and chickens coming out of our ears. There are geese, rabbits, a mouse and sometimes goats. Oxen to be trained. Cheese to be made. A huge garden to be planted; produce to can and freeze. Haying to be done. Oats to be sown. Eggs to be collected. Strawberries and raspberries to be weeded. Blueberries to be pruned. Butter to be churned. Maple trees to be tapped. Wood to be cut. Buildings to be built. And our house? Suspicious electricity, minimal drainage system, cold running water (and the cold was only fixed this year!) We take outdoor showers and swim in the pond with the goldfish and frogs. We live through our land and our land lives through us!
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