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.
From paleo to vegan to good ol’ Southern comfort food, Asheville’s colorful and diverse salad of food philosophies helps shape our city’s identity.
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,” a gathering and analysis of food philosophies, out today as the cover story in Mountain Xpress.
An audio piece I produced mixing a traditional milling song from Cameroon with interview from Carolina Ground aired on APM’s The Splendid Table on May 22nd. See Earth Flavor 13 to read more about the women grinding grain at Carolina Ground.
Here is the original piece:
Or listen to the episode on The Splendid Table here. Milling song is from a compilation album called Nord Cameroun. Musique des Ouldémé (2001).
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.”
Learning about natural fermentation, brick ovens, local whole wheat flour, and the art of a dark, flavorful crust at Flat Rock Village Bakery. Earth Flavor 12.