Category: SEED disperse

• Haïti: Mais Moulin

  Mais Moulin is a traditional Haitian corn porridge made with coconut milk, reminiscent of polenta but with a Caribbean twist. Prepared with various meats, it highlights local flavors. The recipe involves frying leeks, extracting coconut milk, and cooking polenta until tender, offering a comforting dish enjoyed during the 2013 Ghetto Biennial.

  Lee Lee

  December 17, 2013

  Haiti, SEED disperse

  3 sisters, Communities of Culture, Creole cooking, Food Justice, Food Sovereignty, Ghetto Biennial, Grandmother recipes, Seed to Table, Shared table, Slow Food, Urban Gardens

• Haïti: Tchaka

  Immacula Cadet prepared Tchaka during the 2013 Ghetto Biennial, a dish traditionally made for the Vodoun god Azaka. The recipe highlights the intersection of US food policy and Haitian experience. Key ingredients include dried corn, beans, pumpkin, coconut, lardons, and spices, culminating in a hearty soup with Boi dumplings.

  Lee Lee

  December 12, 2013

  Haiti, SEED disperse

  3 sisters, Communities of Culture, Creole cooking, Food Justice, Food Sovereignty, Ghetto Biennial, Grandmother recipes, Seed to Table, Shared table, Slow Food, Urban Gardens

• Haïti: Diri Djon Djon

  This recipe features a Haitian Creole dish using Congo Beans and Djon Djon mushrooms, reflecting ancestral ties. Prepared by Rose Marie Paul during a Ghetto Biennial ceremony, the dish includes several ingredients like habanero, garlic, and coconut milk. It is traditionally served with Poulet Legumes, honoring local craftsmanship.

  Lee Lee

  December 6, 2013

  Haiti, SEED disperse

  3 sisters, Communities of Culture, Creole cooking, Food Justice, Food Sovereignty, Ghetto Biennial, Grandmother recipes, Seed to Table, Shared table, Slow Food, Urban Gardens

• Haïti: Poulet Legumes

  The recipe presented originated from Rose Marie Paul during the 2013 Ghetto Biennale in Haiti. It features marinated chicken legs cooked with a variety of vegetables and spices, culminating in a fried dish served with Diri Djon Djon. The process emphasizes local sourcing of ingredients to support community farmers.

  Lee Lee

  December 4, 2013

  Haiti, SEED disperse

  Communities of Culture, Creole cooking, Food Justice, Food Sovereignty, Ghetto Biennial, Grandmother recipes, Seed to Table, Shared table, Slow Food, Urban Gardens

• Terra Madre: Global Perspectives on Local Food Movements

  The Terra Madre Festival in Turin, Italy contextualizes local food production within global food systems.

  Lee Lee

  December 4, 2012

  SEED disperse

  Aquaponics, Communities of Culture, hugelCULTURE, native foodways, PermaCulture, SEED disperse, seed saving, Seed to Table, Slow Food, Taos Distillery

• TAOS: A Year in Grandpa’s Garden

  A multigenerational project that follows a year of permaCULTURE gardening at the Taos Distillery in New Mexico

  Lee Lee

  October 24, 2012

  Acequia, SEED disperse, Taos

  Aquaponics, Art & Ecology, hugelCULTURE, Paintings, PermaCulture, Poetry, SEED disperse, seed saving, Seed to Table, Steppe Gardens, Taos Distillery

• TAOS Distillery: Casita Foundation

  A starting point to the long term project of activating the Taos Distillery: Casita construction – Pouring the foundation of Grandpa’s live-in greenhouse.

  Lee Lee

  September 13, 2007

  Acequia, SEED disperse, Taos, Taos Distillery

  Architecture, Grandpa’s dirt, Greenhouse, Steppe Gardens, Taos Distillery

• TAOS Distillery: Initial Approach

  A starting point to the long term project of activating the Taos Distillery

  Lee Lee

  January 1, 2007

  Acequia, SEED disperse, Taos, Taos Distillery

  Architecture, Greenhouse, Steppe Gardens, Taos Distillery