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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.
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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.
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TAOS Clippings: Extreme Backyard Gardeners
Clippings: Extreme Backyard Gardeners article by Emily Beenen for edible Santa Fe – Albuquerque – Taos
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Terra Madre: Global Perspectives on Local Food Movements
The Terra Madre Festival in Turin, Italy contextualizes local food production within global food systems.
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TAOS: A Year in Grandpa’s Garden
A multigenerational project that follows a year of permaCULTURE gardening at the Taos Distillery in New Mexico
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TAOS Clippings: Eco Source Magazine
Eco Source Magazine article: An Artful Adventure in Sustainable Living by Lyn Bleiler – paintings by Lee Lee A multi-generational Taos family incorporates polyculture, aquaponics, and permaculture techniques to create an educational, earth-friendly oasis
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TAOS Clippings: edible Santa Fe – Albuquerque – Taos
Clippings: edible Santa Fe – Albuquerque – Taos artists’ diaries The Tales of Thatcher Gray: A Year in Grandpa’s Garden
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TAOS Distillery: Casita Adobe
A starting point to the long term project of activating the Taos Distillery: Casita construction – working with Adobe
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TAOS Distillery: Casita Frame
A starting point to the long term project of activating the Taos Distillery: Casita construction – Building the fireplace in ceremonial form.
VOICES
cultivating creative ecologies
VOICES 