No.44 Dreaming Place data sheet drawing
May 17
Chip van venue for traditional Irish music
Susan Hughes plays traditional Irish fiddle. We love her glorious music in a chip van story.
Here is Susan playing violin while we wash up. Enjoy!
Guest Author: Grand Canyon Daydreams
We are in the thick of editing the “Food Chapter” of Our DREAMING PLACE radio program. During casual conversation about this current focus, my mom mentioned my two Uncles’ unique “food dreaming” experience while hiking the Grand Canyon. I asked my Uncle John (John Donald) about it by email and the following is what he wrote back. It is posted here with his permission.
Francis and I walked most of the length of the Grand Canyon on the south side between late Feb and early May of 1970. The whole hike was 440 miles in several sections. It had been a dry winter and all the South Rim trails were free of snow when we began our trek; then it snowed 2 feet and turned rather cold. After a trial hike we measured our food portions by weight for all our coming meals and wrapped and packed them up in piles for each leg of the journey. We had to be sure we had enough calories to keep warm as well as enough energy to hike with our 55 lb. packs. It was mostly dehydrated food to keep the weight and bulk down. Along with our several types of meals we limited ourselves to 1lb. of crackers per week and had to forego bread altogether because of its bulk. Well, what you can’t have turns out to be what you want most, I guess. When I ate hot soup I thought how nice it would go with some real coarse, whole grain rolls, the kind you chomp down on and pull real hard to get a chunk loose, you know? None of that white bubble bread for us. It seemed like we were hungry a good deal of the time and one day we ate lunch twice. Still hungry.
Toward the end of our hike we hadn’t seen any people for almost 3 weeks and we came out on the western esplanade in the red sandstone Supai formation. It is weathered into huge rounded blocks and domes that looked just like rolls right out of the oven. They were rich, deep red brown just like giant whole-grain rolls. As the miles went by I began to think fondly of the rolls my mom baked every Thanksgiving and how yummy they were. My daydreams of rolls had tuned to stone, but they brought sweet memories nonetheless.
Just so you see that our daydreams were not stretching the imagination too far, the above photo from the Sierra Club website, shows pretty closely exactly what we saw that got us going on the rolls image. Some of them, the tastier looking ones, were a little deeper red and close together like rolls in a pan. No steam rising, but close enough.
Hope this is useful in some way.
Love, Uncle John
Inside the belly of an ice-house – Crom Estate
Ice houses are to be found in the grounds of many of the old country estates in these Northern lands. Here is Claire at the Crom Estate in Northern Ireland inside the belly of an ice-house.
About Ice houses – Ice cut in winter was stored right through the year in stone icehouses across Europe supplying numerous big houses with fresh produce and keeping guests happy with novel sorbets, icecreams and crushed ice for cocktails and bumps or sprains got while out hunting the stag!
Today fridges are present in every kitchen – well almost. When I lived in Spain we didn’t have a fridge; we are vegetarians so it was easy. The micro-organisms in plain yogurt keep it fresh for weeks and the cool tiles and wooden shutters protected the veg from decay.
In the last century before the advent of the fridge, many families used cool boxes or chests packed with ice to keep meat and fish. The pantry or larder had marble shelves to keep dairy produce and cold meats fresh as long as possible. My mum tells me the cooling properties of her mother’s larder were enhanced by covering the milk jug with a wet cloth. The milk was kept cool via evaporation. In Spain water kept in unglazed “porons ” keeps spring water fountain fresh even on the hottest days. When camping beers maybe kept cold by hanging them out of the window in wet socks! Or submerging them in the stream.
Margaret Gallagher, of Mullylusty cottage just outside Boho in the Marble Arch Caves Geopark lives off grid all year round. She tells us that a wheelie bin makes a wonderful off grid fridge which keeps hungry animals out in winter-time. But can the wheelie bin be as effective as a giant crock? Kept wet a ceramic jar will keep milk and other foods fresh in hot climates again by evaporation. Buried underground it could be used to store root vegetables like potatoes and turnips.
Margaret tells us how her family used an ordinary chest to preserve meat. After the pig had been butchered the pieces were packed into a wooden chest with salt and buried in a surprising place. The place of choice at Mullylusty and other cottages was usually the dung heap or midden . We didn’t ask Margaret why this was so, but archaeological evidence reveals middens as natural insulators, valued for their properties of conservation. Evidence from Skara Brae in Orkney shows the homes were actually built inside an enormous midden!
BOG BUTTER – Not sure if all of you know this but past peoples apparently buried butter in wooden kegs in bogs. But how far back in prehistory was it that the original peoples of Ireland first used bogs as fridges. Who first understood that bogs can preserve fats? Micro-organisms that cause food to go off can’t dwell inside a soggy shroud of bog turf as they need oxygen to survive, this is why a bog performs as a brilliant off grid-fridge. In Ireland much ancient bog butter has been found over the years and some of it is still edible, if a bit cheesy.
