if you were not a fool you would see me for what I am
you who sits so comfortably in the fine saddle of a fine mount
you who dares to ride out to war without paying me my …
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21 Sep 2009
if you were not a fool you would see me for what I am 21 Sep 2009
21 Sep 2009
This is a recipe that will fill your Home with the familiar fragrances particular to the Yule … 21 Sep 2009
There is nothing finer than to come in from a cold, wet day to enjoy this hearty … 21 Sep 2009
This is an extraordinarily rich beverage, and will no doubt contribute to the weal of your “winter coat”! … 21 Sep 2008
Do it by hand. When I ask myself, “how did folks do this before?”…“By hand,” is usually the answer. From cooking over a fire, or in a hand-built stone oven, to cobbling a pair of boot soles back together; when you do it by hand your whole body gets involved. And not only that – a little bit of you is transferred into what you’re doing. Your thoughts, dreams, and intentions all get woven into your work. It’s what we’ve been doing for nearly forever, and it just feels right. Imagine being so intimate with all of your possessions and the world around you! Imagine yourself working everyday for the health and prosperity of your family and community. Doing sometimes hard but always fulfilling work, that directly supports those you love, instead of laboring in exchange for enough money to pay the … 21 Sep 2008
Recently, I re-read an early twentieth century presentation of Norse Mythology in the form of H. A. Guerber’s Myths of the Norsemen from the Eddas and Sagas. While this book presents the myths themselves in quite an aesthetically pleasing and thorough manner, the typical late nineteenth century interpretation of myth that it displays is a little grating. The main reason for this irritation comes from the trend of that era to only interpret myth from the viewpoint of what Georges Dumézil would term the “Third Function”—a function that is equivalent to the societal role of the farmers, peasants, and thralls. Although Third Function interpretations can help form a basis for the understanding of myth, ultimately, they are not complete, as they only account for the functions of the natural world to explain its meaning. And myth is far more complex than … 21 Sep 2008
The first thing you notice is the color. Horsemeat is a startling blood red in hue, an effect produced by its myoglobin content. The fat, distributed in a sleeve around the meat, is tinted yellow from corn or pasture flora and is easily sliced off. Succulent equine flesh is sweeter than beef, with a finer grain, most similar to deer in flavor (an inexperienced taster probably could not distinguish between the two), and recommended by dieticians in many countries for its … 21 Sep 2008
I am he, the one eyed, terrible deity. He stares back into my eye and laughs. How absurd that we are ever not … 21 Sep 2008
We come gathered with our kin, 21 Sep 2008
In my visions you are an ingot of fired iron shot up through the fertile must of earth, and 21 Sep 2008
To take gold from the bosom of the earth 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 … 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 … 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 … 21 Mar 2008
21 Mar 2008
I am the rays of the radiant sun, 21 Mar 2008
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 … 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 … |
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