Editors note: Kelly wanted us to change it from "Kelly's first poems as a 25 year old", to "Kelly's first poems ever." As co-editor, I (elena) over-rode this decision in order to highlight the fact that KELLY JUST TURNED 25!!! Bread Haiku's Sourdough starter! to transforms our cooking lives. pancakes, bagels, bread. The dough is not sour but the texture is on point try adding olive oil isolation days is it all a fucking game I am still hungry
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We've got growth! Or at least seeds. And some solace in the idea that with everything else up in the air, we can plan for plants. Neither of us (none of us?) can know where we will be or what we will be doing in four weeks time, but at the very least we can be sure that we maybe might, if all grows well, have some fresh sage and basil. In the wise words of Olaf, we call this "controlling the things we can when everything else feels out of control." And if Frozen II has taught us anything in the past week, it's that colonization remains to be morally repugnant and universally detrimental. With that in mind, we can all learn more about how the coronavirus is exacerbating underlying vulnerabilities and lack of access to federal funds in indigenous communities across the country starting here and/or here. If you're experiencing relative comfort during this quarantine, consider donating/redistributing some wealth through these mutual aid funds. Aside from herbs and discontent, growth is also happening in two old salsa jars on our counter, where we've got Jon and Warner fermenting and feeding daily on Cairnspring Mills' Trailblazer red wheat flour. Growing and strengthening are their gluten networks. Kelly and I, too, are growing and strengthening (thank you Maddie Ford and Macy Jones and Dance Church and...Zoom). This was Friday's sourdough loaf, curtesy of Jon the sourdough starter and Terry DiNapoli's dutch oven! The nice thing about sourdough, is that it is now the dominant focus of advertisements on our Instagram feed. Which is notable because there is actually no flour in grocery stores right now. The good news is, there are many local mills growing and milling sweet sweet flour right under our noses. Praise be for local food supply! Go (to a website) and support the folks near you who are sowing and growing and creating [CSA's are really rad and so are farmers ;) ]. May you all have patience with yourself. Let new ways of being and ideas of what could be ferment in your mind and your soul. We love y'all.
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AuthorsElena & Kelly Archives
April 2020
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