We come gathered with our kin, Welcoming Ancestors in, Using sacred mead, or ale, With horns held high, the Gods we hail! …
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21 Sep 2008 We come gathered with our kin, Welcoming Ancestors in, Using sacred mead, or ale, With horns held high, the Gods we hail! … 21 Sep 2008 In my visions you are an ingot of fired iron shot up through the fertile must of earth, and my fingerbones delve into that same earthself and ride the tunnel down. The underworld has many entrances. A ring of toppled Alders overtaken by ghostcolored tribes of Oyster mushrooms, at its hub the Cedar Whose lightning-burnt husk’s inner side bears a calligraphy of mudcrack char Swirling in the dank of molds and cinder, Skullwound roots which thirstless cause the creek to curdle, Motes glooming in the goblin light. … 21 Sep 2008 To take gold from the bosom of the earth is to rob the heart of your land is to steal the heart of your lover and bind it to your will the cost is immeasurable and unbearable though short-sighted fears make us blind to it … 21 Mar 2008 Since this issue appears at the onset of the invigorating, transformative season of Spring, we felt it only natural to turn our attention to the subject of our own growth, and the way it is also divided into almost seasonal stages. In this spirit, we solicited accounts of pivotal life events that change us as we grow up. … 21 Mar 2008 “If we don’t turn around we’ll end up where we’re going,” has no truer (nor more frightening) an application then to the current state of our food production and consumption. An average meal takes a voyage of 1500–2500 miles from the farm to your fork. An average food calorie, after the fertilizing, processing, packaging, and transporting, takes 7 to 10 ‘calories’ of fossil fuel energy to produce. The implication of these statistics and how they reflect pollution, global warming, and the all around destruction of the earth, should make us more than a little uncomfortable. Trumpeting is a wake-up call to ‘turn around,’ reestablish our connection to the land, revive the self-sustaining ways of our past, while, as Alisa Smith, co-author of Plenty explains it, “We [can] immerse ourselves in the here and now, and the simple pleasures of eating [will] become a form of knowing.” Choosing to reduce our impact on the environment by the way we eat, is an important (and delicious!) place to enact change. But you don’t need to take our word for it. Here is a collection of lists, suggestions, excerpts and quotes from those who have taken up the shovel to create a better tomorrow. … 21 Mar 2008 In our culture, most basic living skills have been forgotten. There is so much confusion surrounding even simple life choices, that people look more and more to ‘experts’ to assist them. What should I eat? How should I raise my children? How can I have healthy relationships? How do I take care of myself? The problem is, experts all have their own agendas—which are often at odds with what is best for you and your community. Until recently, our ancestors answered these questions through cultural traditions, passed down without much fanfare, generation after generation—which is, unfortunately, an inheritance we don’t always have access to. But where did their ancestors learn them? The common belief seems to be that they learned through trial and error over time. But the idea that people would systematically test all of the plants of a new terrain, to see what was edible—or that they would stumble upon a vast knowledge base of plant lore (with many varied cultures coming to the same conclusions) by accident—seems a bit absurd to me. In fact, the people themselves tell quite a different story… … 21 Mar 2008 And we’ll return from cavern and from hill… … 21 Mar 2008 I am the rays of the radiant sun, the willow tree and its shade; I am the giant mouth of the ocean, the fossil that never decayed. … 21 Mar 2008 This is a rather strong syrup, you probably won’t want to drink it straight. … 21 Mar 2008 Lamb is a spring meat, to be sure, and if you use new carrots, new potatoes and new onions in this recipe, the whole dish is a delicious homage to the fresh first growth of the season. … 21 Mar 2008 Freshly emerged dandelions herald spring—and good eating. Dandelions grow in abundance everywhere in the spring, it seems, but be sure to only choose the ones which grow well away from the road. Your own backyard is best. Is there anything more enriching than picking your own wild dinner greens right outside your own door? Here is our own recipe for dandelions. … 21 Mar 2008 This is a creamy dressing that can be used to liven up just about any combination of sweet fresh fruits. … 21 Sep 2007 What can we do about the materialistic runaway-train that drives many of the culturally and spiritually degrading views of modern society? For one, it is high time for us to let go of the destructive habits of consumerism. We must reclaim the thrifty mindset of yesterday in order to create a better tomorrow…and it all starts at home. … 21 Sep 2007 Our thresholds have a strong bearing, spiritually speaking, on our entire house. What we do at this entry to our InnanGarth, our private sanctuary, is of vital importance to the strength of both ourselves and our surroundings. … 21 Sep 2007 This second issue will attempt to uncover some of the roots buried in our Heathen Kitchens, for use in Medicine and Magic…at least the roots of underground vegetables. Roots were certainly well known kitchen ingredients before the age of fast foods and frozen dinners, but as Odin will tell you…“…no man knows from where…the roots run.” … 21 Sep 2007 To those already immersed in neo-Heathen culture, Diana L. Paxson hardly needs an introduction. To those just dipping their toes in, we are pleased to bring you a leading woman in the traditional Pagan movement. … 21 Sep 2007 Here is a recipe for Jule Ham that takes only two weeks to brine and provides a nice “soup” into which the whole family can dip. … 21 Sep 2007 Here is a spicy ginger cake that you can serve year round, but tastes best in cold weather, during your winter festivities. … 21 Sep 2007 Fermented food provides the body with probiotics, which are beneficial bacteria that started colonizing our bodies thousands of years ago. They also provide amino acids, vitamins and minerals, boost immunity, and help the body to digest, and absorb essential nutrients. They are detoxifying, and powerfully anticarcinogenic. … |
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