If you remember back a few months ago I sent out an invitation for Quillisascut love stories?
Well, we have a new entry from Aage, who has spent every summer of his life (five years!) here on the farm, he has a unique story to share. I am surprised he does not mention chokecherries or finding a mother-lode of grapes hanging-on the vine.
What would you add?
Quillisascut Love Story for Lora Lea- by Aage Bonnell, Age 5
I love doing chores with Rick and not just at night.
Sometimes I play and then do chores with Rick in the morning,
and then the chores fade into the night.
I like waking up first thing in the morning. It’s just the start of the day
and I like to see what I can do before breakfast Continue reading “Aage’s Farm Story”
Often we are asked the question, “Who attends a Quillisascut workshop”? It seems the people who sign-up can be divided into two groups, for money “vocational” those learning skills for work, or for love *“vacational” those who are learning skills for life. Although, the outcome for most everyone is that Quillisascut is a place to dream up new ideas for the future. (maybe we should call it “idea farm”)
Many who participate are obvious food lovers who are looking for opportunities to refresh their memories around farm to table deliciousness, among them are those who are developing new skills for their careers or searching for a new path in life. It is apparent in our conversations around the dinner table that there is a common desire to make each day of their life vital and fulfilling. Continue reading “For Money or Love”
Dirt a Love story
Yesterday while going for a walk I caught a whiff of something floral and sweet, a smell different then the damp rot of decay that lingers when the snow melts. This was an illusive scent, not lingering long enough to identify. Could it have been a soil bacterium called Mycobacterium Vaccae? A bacterium that releases serotonin in our brains. Maybe gardening is addicting.
I know that momentary whiff gave me a little lift. It was a promise that spring is here. Here is a wiki link where you can read about Mycobacterium Vaccae http://en.wikipedia.org/wiki/Mycobacterium_vaccae
A new episode of love from Lisa Simpson
How often do you know the exact moment your life changes? There’s obvious milestones like getting a driver’s license or getting married, but often the less noticeable pivot points aren’t seen until you look back at them.
On my first night at Quillasascut, I fed the chickens. The next morning I went with Rick to pick out the three slowest and most trusting. We ate them for dinner.
Quillasascut isn’t a monument that my life circles around, it is instead a sort of rumble strip that reminds me to pay attention to the road ahead. It’s where I learned a lot of hippie talk. GMO, food chain, local, seasonal, sustainable.
I learned the real trick of a great chef- recipes really aren’t necessary, technique and ingredients trump all. Thanks Kären! (I’ve given up trying to get the umlauts to appear, but she deserves them). Wood burning ovens kick ass. Continue reading “More Love”
To kick this off I am sharing this Letter to Quillisascut from Chef Greg Atkinson well known for his writing about food in the Pacific Northwest.
A Letter From Quillisascut
Wednesday, 24 August 2011
Recently I attended a Food Writer’s retreat at Quillisascut Farm School in eastern Washington. Gary Paul Nabhan was the facilitator, and the focus was on writing from the perspective of promoting a healthier food culture.
For four days, we ate together, cooked together, milked goats, made cheese, harvested produce from the garden and berries from the wild. With few exceptions, everything we ate was produced right there on the farm. We talked, we gathered around the table, drank wine and shared stories. Every day we had a writing assignment, and every night, as the sun went down and the stars came out, we we shared what we had written. Continue reading “Letter from Quillisascut”