Threepence Journal - Archive

Part II - Broken Windows: the turbulence and techniques of 1970s photography

As we saw in Part 1, the 1970s was a time in which many photographers sought to overturn tradition, using the camera either as a means of making a political statement or as a device for the examination of its own ontological condition. But the '70s was also a decade of much greater photographic fluidity and eclecticism than ever before, with photographers switching and borrowing between genres. There is a great deal that we can learn from these photographers, both in terms of approach and technique. In this, the second installment  of a two-part article on 1970s photographic movements and methods, we shall attempt to do just that.

 

Transgression

The world of photography has always been somewhat segregated. Genre distinctions are adhered to with considerable rigidity and the boundary between art and commerce is stringently policed by gatekeepers on either side of the divide. To be sure, many photographers quietly traverse the latter frontier with some frequency, often balancing gallery and museum shows with editorial and commercial assignments. Yet the unspoken rule is that art is art and business is business, and if ever the twain really must meet then they will kindly use the back door. Indeed, Magnum "conflict photographers" may be very happy to land lucrative advertising campaigns for major fashion brands, but they likely wouldn't thank us for mentioning this fact here.

However, recent years have been marked by a greater degree of flexibility in these matters, with photographers who made their names in fashion now showing up in major museum shows. Meanwhile, "serious" artists frequently collaborate with luxury brands. 

We might trace the turning point in this state of affairs back to the 1970s. Throughout the decade, the pages of fashion magazines such as Vogue were host to a contentious strain of photographic creativity. Decadent, confrontational and at times outright misogynistic, the vanguard of '70s fashion photography deliberately courted controversy. What's more, the fashion itself often seemed like an afterthought, frequently taking a back seat to the creative vision of the photographer.

While the backdrop to this scene was New York and Paris, Its key players were all European: Chris Wangenheim, the son of a German aristocrat, and the two Frenchmen Guy Bourdin and Jean-Paul Goude. All three highly talented photographers. All three rather odd individuals.

Although Guy Bourdin's work had regularly been published in the pages of Vogue since the mid 1950s, it wasn't until the latter half of the '70s that he reached the true peak of his creativity. Still working for French Vogue, and also frequently collaborating with the shoe designer Charles Jourdan, by this time Bourdin's talent was so respected that he had total creative control, even over the layout of his images in advertising campaigns.

Bourdin's photographs were inventive, playful, and highly original. His compositions in particular strike us as totally fresh and unexpected even today, and his lighting was always creative, hard-hitting and dramatic. He also took fashion photography further into the realms of storytelling than anyone before him, insisting that his models act rather than pose. In this respect, Bourdin's legacy extends well beyond the confines of fashion, influencing photography more generally. Although Bourdin clearly didn't invent the "staged narrative" style of photography, he did much to determine the course that this way of working would later take, even in art photography circles. 

Bourdin's narratives were often dark, surreal and subversive. Not in itself such a bad thing. Sadly though, they also tended to portray women in a highly objectivising manner: as mere props, or even sex-dolls (sometimes quite literally). Some of the scenarios he staged could also be quite violent. Even in the more innocent ones, the model is often sprawled on the ground - prone, pallid and lifeless. Regardless of his talent, Bourdin's images were windows onto a deeply troubled mind.

Although there's no suggestion that Bourdin's love of violent imagery ever extended beyond the boundaries of his photographic universe and into real-life dealings with others, there's plenty of evidence that his more general misogyny did. Bourdin was undeniably a great photographer, it's his status as a human being that remains somewhat more open to question. As one of the most in-demand fashion photographers of his time, Bourdin's career took him far and wide. Yet he remained based in Paris throughout his life and, due to non-payment of taxes, died indebted to the French state - which promptly seized all his negatives upon his demise. 

Chris Wangenheim and Jean-Paul Goude, on the other hand, had left Europe for New York in the late '60s. Wangenheim quickly becoming well known as a fashion photographer with a reputation for excess. Meanwhile Goude initially started out as a graphic designer and art director before moving into photography in the '70s.

Wangenheim made his name shooting taboo-breaking and in-your-face fashion stories for GQ, Harper’s Bazaar, Vogue and Interview. He was a fast-living playboy, shooting for "cash, caviar and cocaine". In the early '80s he would die in an automobile accident. Prophetically, some of his most famous photographs feature models either bleeding to death in, or escaping from, wrecked motor vehicles. 

Violent or otherwise, Wangenheim's photos are invariably highly erotically-charged and possess a distinct trash-glamour aesthetic that is archetypically '70s in feel. Wangenheim's world was one of fast cars, helicopters and baroque hotel rooms filled with naked models. Lots of naked models: whereas Bourdin would often cut most of the model out of the frame to show only a shoe, Wangenheim didn't even bother feigning interest in the clothes.

While lacking the violence of Wangenheim and Bourdin, Jean-Paul Goude's work is sadly no less problematic. Perhaps best known for his professional and romantic association with Grace Jones, for whom he art-directed and photographed her late '70s album covers, Goude is an out-and-out exoticist who has consistently displayed a troubling fixation with black women's bodies. While the fashion industry clearly still has some way to go in terms of openness to diversity, that change is unlikely brought about by yet another white guy with a camera. As case in point, Goude is frequently criticised for his inclusion of black models in personal projects - such as his delightfully titled book Jungle Fever - while excluding them from the lucrative commercial work he does (while there's no reason to believe that Goude would deliberately set out to deny people of color a living, at the very least it suggests that he is unwilling to risk upsetting the gravy train by insisting on more diverse casting where he could actually make a difference). 

Employing collage, graphic design, painting and (pre-Photoshop) retouching techniques, Goude's aesthetic might look more '80s to us now than '70s, but this is really testament to the wide-reaching and long-lasting influence he had on others. These were methods of working that he himself honed during the 1970s, both in his role as art-director at Esquire and in his collaborations with Jones and others. Beyond troubling ethical matters, what Goude shares with Wangenheim and Bourdin is a bold, graphic use of colour, coupled with often highly sexualised and over-the-top content that was deliberately intended to shock.

Laying ethics aside, then, these were photographers united in their desire to push the boundaries of the acceptable. Not only the limits of moral and social behaviour, but also those of the genre of photography they worked in. The photographs of Bourdin, Wangenheim and Goude were all commissioned with one primary purpose: to sell products. Yet each, in their own way, brought a strong, idiosyncratic approach to this task. One that often overshadowed the fashion items or brands they were contracted to promote. 

While naturally there is always a certain degree of creativity in fashion photography, it is still somewhat rare that a fashion photographer should produce work that is more revealing of their own personality than of the luxury items they are meant to be showcasing. Bourdin in particular had a distinctive and unique artistic vision, and despite his troubling attitude to women, in recent years he has gained increasing attention from certain art circles. Indeed, over the last decade there have been a number of major retrospective exhibitions of his work in prestigious venues around the world.

Whereas the Provoke group (see Part I) employed photography in an aggressive manner for political ends, Wangenheim, Goude and Bourdin seemed to gain satisfaction from transgression entirely for its own sake. In this respect, though, they were not alone, as during the 1970s several other photographers shared this desire to contravene social norms by exploring taboo subjects - although few had much in common stylistically with the likes of Wangenheim et al. 

One of these is the Japanese photographer Nobuyoshi Araki. Araki was closely associated with the Provoke group. While some Provoke work included a degree of eroticism, this was arguably just part of their championing of personal and political liberation and a general interest in documenting the changing social mores of the times - rather than an all consuming-passion for the sexually explicit or perverse. 

Araki, on the other hand, clearly has a one-track mind: through his lens even the most innocent of subject matter, such as a flower, takes on a distinctly sexual light. The majority of Araki's work from the 1970s does not fall into this latter category however: indeed it could not be described as merely "suggestive" of the erotic, but rather documents his sex life in a totally direct and graphic manner, blurring the lines between art and straight-up pornography. 

 

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Bourdin loved working with hard studio flash. Like Wangenheim, he often placed his lights low on the ground to cast larger-than-life shadows of his models up the wall. If the shadows were softly filled-in with a second, weaker flash, so much the better. Somewhat reminiscent of ring-flash, this technique gives a truly '70s glamour look that's straight from the cover of some long lost Roxy Music LP. Bourdin even used studio flash as his principal light-source outdoors, underexposing the daylight to give a dark and moody effect that contrasts with the harsh strobes and gives strong saturated colours. This look is pure Bourdin.

Commercial photographers of the time almost always shot slides, and Wangenheim's work in particular displays the tell-tale bubble-gum chemical tones of gently underexposed transparency film. Bourdin likely shot slides too, but many of his Polaroid test shots have also become well known in more recent years. Even gaining publication as a book. Both Goude and Bourdin favoured bold primary-coloured walls and backdrops. However, whereas Goude's work was nearly always produced on some elaborate and highly stylised studio set, Bourdin frequently also worked on location, adding to the somewhat B-movie vibe of much of his work.

Goude's photography was pure theatre though, and to nail the look you really need to approach a photo session not as either a photographer or a movie director would, but more with the eye of a graphic designer or art director. Indeed, he was both. In Goude's case, this meant playing with simple blocks of colour, directing the models in movement, and not being afraid to acknowledge the fact that a photo is a two-dimensional image - not the unmediated window on the world we so often take it to be.

As obvious as it might seem to us now, Goude was relatively rare among photographers of the time in realising that, like any 2-D image, the surface of a photograph can be modified. Indeed, the moment the film was despatched to the lab, most commercial photographers would have considered their job done. But at this point Goude was only just warming up: once the film was processed, he would often cut up, draw upon, repeat and otherwise alter many of his images before re-photographing them. In this way he'd exaggerate the proportions of his models' bodies, using a process similar to the Photoshop clone stamp, yet solely in the analogue realm.

Legendary photojournalist Robert Capa famously once said that "if your photos aren't good enough you aren't close enough". In general, moving in as near as possible and excluding everything but the main subject is excellent advice. Yet Bourdin demonstrates that, if you've got real talent, then such rules can also be profitably ignored: he frequently shot around the subject, pushing the model to the edge of the frame, or even half out of it. He also deliberately kept many totally extraneous elements in shot, or included wide stretches of negative space - in the form of grass, floor or wall. If his framing wasn't so evidently precise and deliberate, we might be forgiven for thinking that a clumsy assistant had knocked the camera off-centre before the shutter was released.

Bordin painted for much of his life, and we can only assume that he had a strong grounding in Modernism. Bold, graphic and totally ahead of his time, everyone could benefit from studying his compositions. Despite being purely commercial assignments, much of the work Bourdin produced as part of a long running relationship with the shoe-designer Charles Jourdan displays his iconoclastic compositional approach to great effect.

If one thing unites all four of these photographers, it is an obsession with the erotic. While it goes without saying that there will always be an audience for photography depicting sex and debauchery, does anything new remain to be said about these subjects photographically? Maybe there's still room for the same things to be said, but in a different way? Or, more importantly, by different people. Nonetheless, regardless of what we may think of the content of their work, what Bourdin and co. demonstrate is that, as photographers, we will develop a personal creative vision only by fully exploring our innermost obsessions and deepest psychological eccentricities. No matter what these might be.

The Autobiographical

Araki's '70s work depicted (mostly the physical side of) his relationship with his wife. While clearly a form of documentary photography, it is an altogether different strain of the genre to the humanistic reportage stories made so popular in earlier decades by photographers such as Gordon Parks or Eugene Smith. Whereas the Life magazine school of photography advocated a supposedly detached, objective point of view - usually depicting cultures and communities about which the photographer would have had little prior knowledge - Araki's documentary photography was purely autobiographical. Although such an approach had long been out of favour, the 1970s saw several photographers employ a highly subjective, diaristic way of working in the production of strong and often controversial bodies of documentary work that would significantly change the photographic landscape in years to come. 

Larry Clark may now be best known as the director of '90s indie shock-drama Kids, but the work that first made his name was 1971's Tulsa: a book of photographs documenting a group of redneck-turned-hippy youths who are mostly seen naked, shooting up amphetamines or playing around with guns. Frequently all at once. A later book, entitled Teenage Lust and containing work shot throughout the 1970s and early '80s, featured more of the same - cementing Clark's reputation as chronicler of American adolescent "deviance".

Due to the uncompromising, and frequently sexually explicit, content of his work, Clark is often the recipient of a considerable amount of criticism. With Tulsa the accusation is invariably that he exploited his teenage subjects. Yet the photographer maintains that he was no opportunistic outsider, but rather an equal member of the group - living with them, taking drugs with them, having sex with them. This was his reality as much as theirs, he says. Indeed, the book opens with a quote from Clark regarding his own long-term amphetamine habit, and he himself appears in some of the photographs.

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Clark reveals that he often deliberately photographed his subjects backlit, exposing correctly for the shadows so that highlight zones in the background would burn-out almost to white. While this technique can just as easily be applied in the digital realm as the chemical, if there's one area that still tends to let digital photography down, it's in the highlights (at least if you don't own a top of the range medium format Hasselblad or similar camera). Large expanses of white pixels rarely look good, so if you really want to achieve a similar look to Clark's in Tulsa, analogue is the way to go.

As these are all photos of nocturnal-dwelling, daylight-adverse junkies, most of Tulsa was shot indoors - either under naked electric bulbs or, if in the daytime, then with the sunlight diffused by drawn curtains and blinds. Soft yet directional, light from a single window always makes for great portraits, and is especially gentle on the excavated features of chronic speedfreaks.

That's the easy part. As for the graphic nudity, lethal weapons and intravenous drug use, these are something that you'll have to figure out for yourself.

 

Tulsa's raw autobiographical energy inspired many photographers at the time of its release. Of these, the most well-known is likely Nan Goldin. Upon being shown a copy of Tulsa by her photography teacher, Goldin was compelled to apply Clark's intimate, confessional photographic approach to her own life - documenting the gay, transsexual and alternative scenes that she was herself a part of. Although none of this work would see the light of day until the mid-1980s, when some of it was published as part of The Ballad of Sexual Dependency, Goldin had been shooting her LGBT friends and housemates in Boston and New York throughout the preceding decade.

While Clark often comes across as deliberately contrary and provocative, Goldin's work is subtler and altogether more sensitive. Nonetheless, her subject matter frequently includes (and has often been accused of glamourising) drug-taking, domestic violence, and sexual "depravity". Yet the argument that an artist, or indeed anyone, should be obliged to only document the high points of their lives, and never the lows, is deeply suspect. 

Goldin's work serves as a poignant and largely unembellished chronicle of the underground counterculture scenes of late '70s America, just as that generation began to wither under the massing stormcloud of the AIDS epidemic. If she had merely been an outside observer, voyeuristically peering in at this somewhat marginal community, it is unlikely that she'd be so highly regarded today. Instead, what secured Goldin a place in the 20th century photographic canon was her willingness to turn the camera around and reveal herself to the world at her most vulnerable.

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Goldin herself has said that she was never interested in "good photography", but rather in emotions. And that is indeed what you get with her work: these are stark, unadorned snapshots where emotional content is king and conscious technique extends no further than a correct exposure and (sometimes) sharp focus. Perhaps surprisingly, given her rejection of the traditional photographic emphasis on aesthetics, Goldin says that her early influences all came from fashion photography - particularly Guy Bourdin. Of course being "anti-aesthetic" is an aesthetic choice as much as any other, and Goldin's work has a recognisable look - the hard spank of electronic flash on slide film - that may indeed have been partially inspired by Bourdin and his colleagues.

Goldin's photography is in many ways highly emblematic of the times, and shares much of the no-bullshit philosophy and DIY sensibilities of the late '70s New York Punk and New Wave scenes that she herself was on the fringes of. In part a reaction against the bloated, self-important sounds of mid '70s stadium rock and the onanistic flourishes of progressive musos, Punk was aggressive, direct and had little tolerance for pretence. If Goldin first found photographic inspiration in the pages of Vogue, stylistically she was soon to kick against precisely such work, by producing brash, unrefined images that were the photographic equivalent of three-chord, speed-driven Punk anthems.

This was an aesthetic that she shared with several other photographers active at the time. Particularly those such as David Godlis and Derek Ridgers, who documented the New Wave and Punk scenes in New York and London respectively. Ridgers often employed a similiar bare-flash, straight to camera method to Goldin, shooting his subjects up against the wall as if facing a firing squad. And although working in black and white, Godlis had a loose, noirish, approach that under the street-lamps of the Bowery and in the back-rooms of CBGBs doesn't feel too far from Goldin's no-frills aesthetic.

Yet for anyone looking to emulate Goldin's classic images from the 1970s, the emphasis is always going to be on what you shoot, rather than how. It might be suggested that Goldin's habit of documenting the most intimate moments of her life, and then sharing them with the world, has become the norm in the age of Instagram. Yet today's visual-diarists play an entirely different game: social media accounts tend to be carefully orchestrated exercises in public relations rather than sites of genuine, heartfelt, emotional confession.

Goldin's most famous photograph is perhaps the self-portrait in which she sports two particularly nasty black-eyes. While not everyone will be willing to display their misadventures to the general public in such a direct and honest manner, this is precisely why Goldin is so enormously famous and we're not. Hopefully the reader lacks such extreme material in their own lives, yet Goldin's lesson is just as valid for those of us with less dramatic stories to tell: photograph what you have to hand.

 

As we've seen, then, the 1970s were marked by a notable degree of cross-pollination and appropriation between photographic disciplines. Prior to the decade, however, there was little of this genre-defying confusion. Not only that, but it was mercifully easy to tell a "high-brow" photographic auteur from a commercially-minded hack. Indeed, the distinction was a simple one: 

Black and white photos = "real" photographer

Colour photos = journo, jobbing-technician, sell-out. 

By the start of the 1980s, however, this attitude had been completely overturned.

 

Color Documentary and Street Photography

As much as the 1970s is now associated with colour photography, the technology was by no means new to the decade. In fact by this point many well-known photographers had been shooting in colour for some time already. For example, in the 1950s Gordon Parks had produced an important series on the segregated American South for Life magazine in full colour. Similarly, although most of Helen Levitt's famous, groundbreaking colour photographs of Spanish Harlem and the Lower East Side date from the late '60s and '70s, she had actually been working in this same manner since the 1950s, but lost the first decade of her colour work in a burglary and had to pretty much start again from scratch. Saul Leiter, too, is well known for his colour street photography long predating the 1970s. 

Why, then, are the '70s now almost synonymous with a shift to colour photography? What was so new about '70s colour photography if by that time many well-known photographers had already been shooting in colour for many years? 

There was once a time when color photography meant shooting transparencies. Certainly, if you wanted your work published in magazines, then it was expected that you'd use slide film, as it gave better results when reproduced by means of off-set printing (this largely remained the case in the advertising and editorial sectors until at least the end of the '80s). Conversely, enlargements printed from slides tend to be an enormous disappointment, losing both definition and colour accuracy (the one clear exception to this was Cibachrome printing, but sadly Ilford laid this process to rest in 2012). Hence if you shot your photos as slides, it was usually better they stayed as slides.

Needless to say though, a small rectangle of 35mm acetate mounted in a plastic frame tends not to make for a fantastic public viewing experience, and projectors are a little cumbersome, so anyone whose primary interest was exhibiting in galleries usually steered well clear of transparency film (with the exception of Helen Levitt, whose 1974 MoMA exhibition was projected onto a wall, and of course Nan Goldin, as already mentioned). At the end of the 1960s then, colour photography largely meant commissioned photography, while purists still preferred monochrome. 

Among the first wave of photographers to kick against the grain and truly embrace colour was Joel Meyerowitz. Along with his friend Tony Ray-Jones, Meyerowitz had been working in colour since the start of his career in 1962: first as a 35mm street-shooter and then moving on to slower paced large-format techniques. 

Joel Meyerowitz: Dairyland, Provincetown, 1976. Image courtesy of Joel Meyerowitz.

Joel Meyerowitz: Dairyland, Provincetown, 1976. Image courtesy of Joel Meyerowitz.

Meyerowitz added monochrome to his repertoire in 1963 and stuck with it throughout the decade. However, upon seeing the significant improvements made to colour negative film stock and the increasing ease and affordability of producing colour prints in a home darkroom, at the start of the '70s Meyerowitz made the decision to ditch black and white photography altogether in order to concentrate on his "first love". In his forthcoming book, Where I Find Myself (to be published by LKP, London in early 2018), Meyerowitz explains the rationale behind this move: 

"During this period John Szarkowski, of New York’s Museum of Modern Art, often wrote about description being what photography did first. Thinking about this made me understand that if that was true then colour had more descriptive power than black and white. It had a greater range of content and emotion: a yellow coat seen against a blue sky was not two similar greys, flesh was not a grey, cars and dogs were not merely greys! I wanted all the power that colour offered, all the subtlety, the tonal range, and the emotional meaning that colour carries for each of us."

Joel Meyerowitz: Ballston Beach, Truro, 1976. Image courtesy of Joel Meyerowitz.

Joel Meyerowitz: Ballston Beach, Truro, 1976. Image courtesy of Joel Meyerowitz.

Meyerowitz travelled widely, and his '60s and '70s images originate from destinations as far-flung as the US, Greece, Mexico and France - displaying a simultaneously rich yet restrained use of colour throughout. While today Meyerowitz is still probably best known as a city-bound street-photographer, arguably many of his stand-out images from this period were taken in the tropical light of Florida or under the coastal skies of Cape Cod. Certainly it's this latter work, Cape Light - shot in 1976 on a Deardorff 8x10" field camera - that displayed the most distinct break with both his own photographic past and with the history of photography more generally. Consequently, this body of work retains a real vitality and relevance even today. 

Joel Meyerowitz: Doorway to the sea, Provincetown, 1982. Image courtesy of Joel Meyerowitz.

Joel Meyerowitz: Doorway to the sea, Provincetown, 1982. Image courtesy of Joel Meyerowitz.

Joel Meyerowitz: Boy on a bed of nails, Provincetown, 1976. Image courtesy of Joel Meyerowitz.

Joel Meyerowitz: Boy on a bed of nails, Provincetown, 1976. Image courtesy of Joel Meyerowitz.

It's worth noting though that Meyerowitz's initial colour and large format experiments were not greeted with open arms by everyone in the photographic world, and at the time even many of his friends felt that he'd lost his way. But as Meyerowitz himself comments, if he was to continue to grow artistically he knew he would have to shake things up and move on from the past: "Anything you have done well is worth letting go of," he says. It wouldn't be too long before many of Meyerowtz's critics would be forced to agree. 

Joel Meyerowitz: Elias, Provincetown, 1981. Image courtesy of Joel Meyerowitz.

Joel Meyerowitz: Elias, Provincetown, 1981. Image courtesy of Joel Meyerowitz.

While several photographers experimented with colour well before the 1970s, if the decade has since become so closely associated with colour photography it is likely due to this shift in its reception by both the photographic world and the general public alike. When called upon to pinpoint the moment that color photography can be said to have truly achieved acceptance within a fine art context, William Eggleston's 1976 show at MoMA is proffered by many as constituting that watershed. Eggleston was a poet of the mundane whose richly detailed and intensely saturated colour prints are now the stuff of photographic legend. His work in the '70s condensed the routine, everyday objects and rituals of North American life down to succinct photographic emblems of modernity, overturning many of the standard tropes of postwar photographic convention. Gone was the drama of extreme poverty, the facile lure of the exotic and the freakshow of the metropolis. Instead Eggleston simply began looking closely at the ordinary people and places around him in run-of-the-mill Memphis. 

Eggleston was probably at his most prolific during the second half of the decade, shooting and publishing many outstanding projects - although some of these would not be shown to the public until many years later. Interestingly, though, while Eggleston is now pretty much synonymous with 1970s colour photography, if it wasn't for Meyerowitz's influence, the Memphis colour king might never have made the shift from monochrome in the first place. Meyerowitz recounts a meeting in 1968 between himself and a young Eggleston - who at the time shot entirely in black and white - that changed the latter's shooting style for good: "Bill came to New York to meet the New York photographers working back then, Garry, me, Tod, Lee, John Szarkowski, Gibson, Gedney, etc, and he brought about 50 B&W 8x10 inch prints to show. We sat and looked at that work, talked about street photography in NYC and what he was seeing in the south, and then I showed him 3 reels of slides (around 300)." Eggleston appears to have had something of an epiphany during that long night of talking and drinking with his New York colleagues, and left convinced that colour photography was the way forward. 

TALKING TECHNIQUE

Over the years Eggleston has become almost a poster-boy for a method of photographic printing called the dye transfer process. He first started working with the technique in the early 1970s, and most, if not all, his work from the period was produced in this manner. Including, of course, his famous shot of a lightbulb hanging from an almost impossibly deep red ceiling, Greenwood, Mississippi (1973). Indeed, so synonymous with this technology is Eggleston's work, that it's now hard to imagine that his photography could have become quite so influential without it.

To be sure, Eggleston clearly possessed an advanced appreciation of colour, and employed it remarkably well, but without the heavily saturated hues and superior shadow detail offered by the dye transfer process it's debatable whether his studies of the humdrum paraphernalia and accoutrements of modern life would have had quite the impact they did.

Joel Sternfeld and other '70s colour pioneers also employed the dye transfer process, so we can be in no doubt as to its importance in obtaining an authentic early-colour look. However, identifying the technique is one thing, achieving it today another matter entirely: in the early '90s Kodak ceased production of the specialised film required to produce the colour-separation internegatives that were key to the dye transfer process. All necessary chemicals were discontinued soon after. At the time, a few dedicated dye transfer printers remortgaged their homes and consigned enough of the essential ingredients to deep-freeze to continue working for decades. Some twenty-odd years later and amazingly one or two are still in business - so for anyone desperate to achieve the authentic look there is still a way. At least if you're quick. And ideally also very wealthy: given the scarcity of the chemicals and the complexity of the process, you should be prepared to pay through the roof for even one small print.

However, in recent years some of the world's utmost authorities on the dye transfer process have come out to say that they now believe digital inkjet printing has arrived at a point where it often equals, if not supersedes, the results achievable by means of dye transfer. The one exception to this seems to be in images containing a lot of information in the shadow areas, where apparently dye transfer still outdoes inkjet technology in terms of richness and subtlety of detail.

How might we achieve a similar look to Eggleston's today without also having to remortgage our homes? Eggleston himself now produces his photographs as inkjet prints, yet they still retain a chromogenic richness and palette comparable to his '70s dye transfer enlargements - so presumably he does some careful work on them in order to retain his signature style. Some people suggest shooting slide film for the deeply saturated colours and rich blacks it can offer, and then scanning for greater control. Others swear by an all-digital process. One or two argue that the closest results are achieved by means of a tri-transparency technique, in which the three colour channels are printed as separate transparent acetate layers, and then physically stacked and aligned before framing and mounting to create a greater illusion of depth.

Whichever method we choose, it's likely that the real secret lies in careful individual adjustment of the separate colour channels in Photoshop. Eggleston's colours are rich and intense, yet at the same time slightly off-key. They are saturated, but also contain something of their chromatic opposites. There's no universal formula, however, and every photo will require a slightly different set of modifications. Nonetheless, by working with a combination of Colour Balance, Hue/Saturation, and Selective Colour adjustment layers in Photoshop, we can independently tweak each part of the spectrum to get us somewhere in the vicinity of Eggleston's dye transfer look.

As an example, Eggleston's reds are often noticeably very different to the kind of reds we might expect to see either in a digital photo or with the naked eye. So if you have an image with large areas of red (other than skin tones), try first adding a Hue/Saturation adjustment layer and, adjusting only the reds, massively increasing Saturation (sliding right) while at the same time moving the Lightness slider a similar degree to the left. Following this, add a Selective Colour adjustment layer and - again, altering only the reds - try adding a good amount of cyan while reducing magenta. Depending on your image, you may also want increase the amount of black in your reds and play with the yellow slider too. You can try a similar procedure for other dominant colours in the shot - such as blue or green - as well.

 

Meyerowitz and Eggleston were by no means alone in their desire to explore the possibilities of colour photography however, and by the mid-1970s several others such as Stephen Shore, Mitch Epstein, Henry Callahan, and Joel Sternfeld had also found themselves drawn to colour for "serious" photographic work. 

Stephen Shore was a protégé of Andy Warhol who frequented the Factory in the late '60s while still a teenager. This early exposure to greatness led to Shore having his first solo exhibition at the Metropolitan Museum of Art aged only twenty-four. Shore began working in colour at the turn of the decade and shared Eggleston's enthusiasm for the unremarkable: often producing his work on road trips through any-town America. His 1970s projects, Uncommon Places and American Surfaces, largely portray down-at-heel diners, the spaces between buildings, and parked cars. Lots of Parked cars. Particularly cars parked at intersections. 

Although over the years Shore has produced many quite well-known portraits, he's more associated with a certain kind of landscape photography. Even when there are people in his photographs, they are often just another element within the environment, rather than the main focus. Shore does occasionally shoot a close-up portrait of an urban cowboy or other mild eccentric, yet mostly those he photographs are just fairly ordinary people on the street doing nothing in particular. Often also standing at intersections.

Shore's contemporary, Joel Sternfeld, produced much of his work on the road too, travelling across the United States in a camper van shooting 8x10 colour film after also being turned on to the format by Meyerowitz: "Joel came to my classes and my studio to sit in after he was out of school for a while, and later I suggested to him that he use the large format 8x10".

Sternfeld was also clearly tied to a tradition of landscape photography, yet he frequently photographed the people he met on his road trips, and in a much more direct way than we'd normally expect from a straight-up landscape photographer. In this respect Sternfeld perhaps provides the evolutionary link between Winogrand's band of black and white street photographers and Eggleston's banal colorists: formally and chronologically, Sternfeld clearly fits with the latter school, yet time and again his work also displays the subtle sense of humour and eye for the surreal that makes much of Winogrand's oeuvre so entertaining. 

TALKING TECHNIQUE

As important as the dye transfer technique is to achieving an authentic 1970s colour documentary aesthetic, it's by no means all there is too it. Although in some respects the '70s colour school was just a logical progression of the American tradition of street photography, this new generation had an almost phenomenological appreciation of the commonplace and quotidian. Whereas Friedlander and Winogrand sought to disrupt tradition by means of radical composition techniques and quirky content, the compositions of Eggleston et al. were more quietly "wrong" than extrovertly rule-breaking. And where their content was defiant it was precisely in its banality.

While good use of natural light will never go out of style, there's something distinctly '70s about the way these photographers worked with the sun. Or lack of it. Shore was a great believer in late-afternoon sunshine: although the light in his photographs is frequently still quite hard, it is invariably warm and illuminates the scene from a low angle, throwing everything into high relief. In contrast to this, much of the work in Meyerowitz's mid-70s book Cape Light is about the soft glow of the vast twilight skies mixing in with the just-fired-up neon of diners and drugstores. In other images he juxtaposes harsh out-in-the open sunlight with the softness of diffused shade, or delights in the sultry, overcast coastal gloom to produce sombre, saudade-infused seascapes.

We've spoken about choice of subject matter, film, printing and light, but what about equipment? Does it matter? While the box of black and white prints that Eggleston brought with him to the Bourbon-fuelled show-and-tell session with Meyerowitz in New York were produced with a medium format camera, Eggleston eventually settled on the convenience of a 35mm rangefinder - allowing him to shoot spontaneously and move in close. So if you really wanted to be authentic, you could go for an old Leica (if there are any left on the market: Eggleston himself seems to have bought up rather a lot of them).

However, for the genuine Shore or Sternfeld look, you really need to be shooting on large format colour film. The cost of 8x10 sheet film (which both photographers used to make their most famous images) is prohibitively high today. However Shore also worked with the smaller 4x5 format, which is a much more affordable option and still produces incredible results.

If all you've ever seen are photographs shot on a digital sensor, even a full-frame or medium-format one, you will likely be blown away by the quality of large format negative film. Particularly once printed. This is not to say that LF film is necessarily "better" than a top-end digital image, but it's very certainly different.

Probably the most accessible route into shooting large format now would be a late model (i.e. 1960s or early '70s) Graflex Speed Graphic 4x5 camera. These were once hugely popular and, owing to their strong build, a great many have survived in good condition right up to the present. They also come with a built-in rangefinder focus system, making them practical for hand-held street work. Otherwise, you may be surprised to learn that there are in fact still plenty of 4x5 cameras in production today, although prices are likely to be somewhat higher than for a Graflex (but then again, don't expect to receive much in the way of after-sales support from a company that folded well over forty years ago).

Staged Narrative

At the same time that Eggleston and his cohorts were focusing their lenses on the banal, others were brewing up drama. In recent years mise en scène techniques have become a mainstay of art photography, yet prior to the 1970s this just wasn't really something that people did all that much: photography was for fact, not fiction. To be sure, Julia Margaret Cameron was staging Arthurian legends back in the 1860s, the Pictorialists had a good crack at setting up dramatic scenes, and Chris Marker's seminal photographic-movie La Jetée dates from 1962, but these were definitely exceptions to the norm. Yet in the 1970s, apparently quite independently of each other, several photographers began to employ photography in the creation of fictional narratives in a manner that had never really been seen before, certainly not on any scale. Might this have been prompted by a growing awareness amongst these practitioners that objective photographic truth was a troubled concept, thus opening the door to greater storytelling freedom?

Perhaps. But it was also likely due to the influence of one man: Duane Michals. While most photographers working in a fictional manner have tended to explore the storytelling possibilities of the single, self-contained photographic frame, Michals was, and indeed still is, one of very few people to instead create narratives that unfold over a succession of images. Many of the works from Michals' book Sequences (1970) could easily be outtakes from a reel of movie footage: following the progress of a protagonist step-by-step, shot-by-shot. 

As is the case with a number of other photographers we've looked at here, Michals came to prominence in the closing years of the 1960s, yet produced what is arguably his strongest and most well-known work during the '70s (and he's still very much active today, despite now being in his mid-eighties). For someone who would become so respected within a "pure" photography context, Michals was unusual, in that during the '60s he had regularly worked as a commercial photographer. While his narratives frequently explore philosophical ideas and focus on the theme of death, he invariably treats these subjects with the elegant flair of a fashion photographer combined with the playfulness of a favorite uncle reading a bedtime story.

Much 1970s art was of course strongly influenced by second-wave feminist thought, with the human body often constituting both subject and medium. As the representational technology par excellence, photography was naturally suited to the production of work critiquing the position of women in society and the role that visual media plays in propagating this state of affairs. Of the photographers who pursued this line of investigation, one of the most well-known today is Francesca Woodman, an artist whose work displays the clear influence of Duane Michals.  

Cindy Sherman: Untitled Film Still #27, 1979. Gelatin silver print 10 x 8 inches (MP# CS--27). Image courtesy of the artist and Metro Pictures.

Cindy Sherman: Untitled Film Still #27, 1979. Gelatin silver print 10 x 8 inches (MP# CS--27). Image courtesy of the artist and Metro Pictures.

Woodman committed suicide in 1981, aged only twenty-two. While her career was incredibly brief, her output was prolific. Although she enjoyed no real recognition in her lifetime, Woodman is now regarded as among the most important artists to have considered the female body by means of the photographic medium. Her work mostly takes the form of self-portraits, or photographs of other female models: sometimes clothed, often naked; frequently using mirrors and other props to (quite literally) reflect upon body image. While her adolescent amateur-dramatics might not be to everyone's liking, from a very young age Woodman demonstrated a strong artistic vision that has since proved influential.

More influential still is Cindy Sherman's work from this period. Produced between 1977 and 1980, Sherman's Untitled Film Stills effectively fuse both performance and conceptual approaches with photography to comment upon the one-dimensional and restrictive depictions of women commonly reproduced in Western popular culture. Sherman radically altered her own appearance - by means of props, make-up, costumes and wigs - to act out various common stereotypical images of women in front of the camera in a neo-realist or B-movie style. 

While Sherman was still early in her career when she produced the Untitled Film Stills, and went on to explore a similar line of artistic inquiry even more deeply in subsequent projects, this remains her most well known body of work and was highly instrumental in precipitating the growing trend for staged narrative that has since become so prevalent within the context of art photography. 

Sherman was really the first to achieve significant art-world success with a fictional approach to photography. However, during the closing years of the 1970s other photographers, too, were experimenting with the medium as a vehicle for the creation of narrative fiction. Interestingly, at exactly the same time that Sherman was working on her Film Stills in New York, artist Marcella Campagnano was producing a very similar project in Italy: the chameleon-like Campagnano transformed herself into scores of different stereotypical women, each time taking her self-portrait against a standard backdrop. The images were then combined to create a vast typological grid of socially ordained female roles. 

First emerging at this time also was Jeff Wall, who is now one of the world's most celebrated and emulated photographic artists. He is also an important theorist with an academic background in art history - a resource he frequently draws upon in his practice. Like Sherman, Wall often references cinema in the creation of his larger-than-life photographic tableaux. Not only cinema, but also documentary photography and, particularly in his '70s works, classical painting. 

Cindy Sherman: Untitled Film Still #33, 1979. Gelatin silver print 8 x 10 inches (MP# CS--33). Image courtesy of the artist and Metro Pictures.

Cindy Sherman: Untitled Film Still #33, 1979. Gelatin silver print 8 x 10 inches (MP# CS--33). Image courtesy of the artist and Metro Pictures.

 

Cindy Sherman: Untitled Film Still #45, 1979. Gelatin silver print 8 x 10 inches (MP# CS--45). Image courtesy of the artist and Metro Pictures.

Cindy Sherman: Untitled Film Still #45, 1979. Gelatin silver print 8 x 10 inches (MP# CS--45). Image courtesy of the artist and Metro Pictures.

TALKING TECHNIQUE

Cindy Sherman: Untitled Film Still #84, 1978. Gelatin silver print 8 x 10 inches (MP# CS--84). Image courtesy of the artist and Metro Pictures.

Cindy Sherman: Untitled Film Still #84, 1978. Gelatin silver print 8 x 10 inches (MP# CS--84). Image courtesy of the artist and Metro Pictures.

In actual fact Campagnano had begun work on L'invenzione del Femminile: Ruoli (The Invention of the Feminine: Roles) in 1974, a good few years earlier than Sherman started on her Film Stills. Aside from the obvious issue of U.S. cultural dominance, if to this day Sherman's series remains much better known than Campagnano's, it is likely largely due to the extra level of postmodern social critique that Sherman provides by referencing Hollywood movies.

Appropriation and allusion to popular culture and earlier creative movements and genres was an approach that photographic artists only really began to employ with any frequency in the late '60s and 1970s. While to a certain extent both Jan Groover and even much earlier photographers had sought to emulate something of the look of painting in their photography, this was purely for aesthetic effect. Instead, by the late '70s artists such as Sherman and Wall had begun to directly reference the content of other media in their photographs as a means of commenting on social and cultural phenomena.

Cindy Sherman: Untitled Film Still #21, 1978. Gelatin silver print 8 x 10 inches (MP# CS--21). Image courtesy of the artist and Metro Pictures.

Cindy Sherman: Untitled Film Still #21, 1978. Gelatin silver print 8 x 10 inches (MP# CS--21). Image courtesy of the artist and Metro Pictures.

Wall's historical references are not always apparent to the untrained eye however. Rather than stylistically pastiching classical art - as so many of his weaker imitators have done since - the scenes he creates are often somewhat suburban and banal (yet nonetheless epic, if only by nature of their monumental size). Frequently it is only once composition and gesture have been carefully dissected that Wall's images of quotidian drama give up their historical allusions.

While postmodern appropriation and the staging of fictional narratives are techniques that may have emerged in the '70s, they have since become standard tactics within both photography and art production more generally. This means that their application will not automatically bestow an image with an instant '70s vibe. Nevertheless, retracing these methods of working back to their origins might suggest to us new directions in which to take them. Certainly, there still appears to be plenty of room for experimentation with alternative forms of fictional storytelling by photographic means.

Cindy Sherman: Untitled Film Still #43, 1979. Gelatin silver print 8 x 10 inches (MP# CS--43). Image courtesy of the artist and Metro Pictures.

Cindy Sherman: Untitled Film Still #43, 1979. Gelatin silver print 8 x 10 inches (MP# CS--43). Image courtesy of the artist and Metro Pictures.

For example, if Duane Michals' work is often instantly recognisable, it is largely because he has taken the road less travelled. While frame-by-frame storytelling can often be a little plodding and didactic - and, when badly done, risks looking more like a photonovella from a trashy '70s teen magazine than high art - if adapted in an innovative manner, there may still be plenty of mileage in the extended photographic narrative techniques that Michals employed.

Michals expanded the scope of photographic narrative beyond the borders of the single frame in another significant way too: by combining photography with handwritten text. Aside from the obvious example of Magnum Photographer Jim Goldberg, there are surprisingly few who have explored this avenue for photographic storytelling. This too might yet yield interesting results.

As we've seen over the duration of this two-part series, the 1970s saw the culmination of a most profound transformation: namely the shift in perception of the photograph from that of a technologically produced document, to a medium for artistic inquiry and expression. As artist John Hilliard says, during the 1970s "there was still a widespread hostility to photography being presented as a form of art (despite its Nineteenth Century inception in precisely that context). Gradually, the climate has changed, so that photographs enjoy a far greater degree of acceptance." Indeed, photography - of a certain kind at least - now draws in huge crowds at museums and attracts even bigger sums of money at auctions.

Accompanying this shift was a growing appreciation amongst photographers of the degree to which the photographic act itself is implicated in the creation of its subject. Or to put it another way, during the '70s artists using photography became more aware of the important role the window frame plays in dictating the kind of view we will see through that window. "Nevertheless," notes Hilliard, "those works that incorporate a degree of critical self-consciousness may still be seen as ‘difficult’ or ‘too intellectual’ - underlining the fact that photography which goes beyond merely formal or documentary concerns to consider more complex themes is still unlikely to be met with widespread enthusiasm even today.

In addition to this somewhat philosophical approach, photography during the 1970s was also marked by a vibrant spirit of fluidity and experimentation, with photographers often drawing inspiration from one genre only to shoot in entirely another. A tendency that has undoubtedly increased since that time. For example, despite their radical beginnings and initial reaction against the polished veneer of commercial photography, both Araki and Nan Goldin were later commandeered back into the fold, working with major fashion brands - albeit in their distinctive lo-fi, no-nonsense styles. 

There's a lot we can learn from every one of the photographers mentioned in this two-part series, and many of the techniques and technologies they employed still have a place in contemporary photography - if used intelligently. Today we inevitably look at the photographs of Eggleston etc. as iconic images of a certain kind of Americana - all tied up with Hollywood movies, American popular music and literature. Yet it is important to remember that these photographers were just documenting the ordinary - although admittedly sometimes quite surreal - situations they encountered in their immediate environment. We may now in part be seduced by the retro charm of these scenes, but the photographers themselves likely were not . 

TALKING TECHNIQUE

There are two principle ways in which we can benefit from the experiments of 1970s photographers then. Firstly, we can simply study the innovative techniques that they employed and then incorporate these into our own shooting methods. Yet in addition to acquiring some of their compositional or formal tricks, we can also learn from these photographers more in terms of attitude: if they so successfully expanded the repertoire of photographic techniques now available to us, it was precisely by kicking against everything that had gone before them. So if we truly want to become today's Goldin, Friedlander or Eggleston, then, yes, we absolutely need to learn from their innovations. But then just as swiftly reject them.

To be today's Eggleston or Shore doesn't mean photographing neat compositions of sauce bottles, shiny plastic diner seat-covers, or greasy breakfasts on formica tabletops. Forty years from now, people looking back on photographs from the present day will not be interested in learning about the classic cars of mid-century America, old TV sets, or hand painted signs of the kind that are now only really found in antique shops or self-conscious coffee bars. Instead they will value the photographs that most unambiguously embody these times. 

This means capturing what is unique about our world now: an archaeology of the contemporary environment, a history of the present. We'll only achieve this by forcing ourselves to examine with fresh eyes precisely that which we automatically overlook for its familiarity. We must become strangers in our own world. 

But is there actually any life left in the photographic medium? How much scope is there for continued innovation and discovery today using a camera or similar device? After all, photography has been around for a very long time now. 

To be sure, the rise of digital imaging technologies has opened up many new possibilities and changed our relationship with the photograph. Yet, as several artists working with photography in the 1970s have shown us, photographs were no more trustworthy as a form of documentary evidence then than they are now in the age of Photoshop. Doesn't a photograph remain fundamentally the same from an ontological point of view whether it was produced using an 8x10 Deardorff, a 35mm Leica, a GoPro, or a NASA satellite? 

In some ways, yes, photography has remained fixed - despite technological changes. In others, the photo is continuously evolving. Indeed, although we all have a clear idea in mind when we say the word "photo", in actual fact the photograph is a much more duplicitous, multifaceted and mutable concept than common sense might initially suggest. John Hilliard sums this up well when he says that:

"A photograph can’t be defined in any singular way. It may be both image and object, it may exist as a physical print or only ever be viewed on a screen from a digital file or on the internet. It may exist as unadulterated evidence of reality or as an imaginary and artificial concoction. It may be a hospital X-Ray, an image of space captured by the Hubble telescope, a crime-scene photograph, a fashion shot or a snap in a family album. Its very diversity evades easy definition and is surely what makes it so interesting."

Artists such as Hilliard, Allan Sekula, Franco Vaccari, and Victor Burgin quite comprehensively dismantled the photograph In the 1970s: examining its inner workings before putting it back together again. But since that time, what is meant by the word "photograph" has to an extent shifted and expanded, and in turn so too has our relationship with it. This means that new ground is continuously being opened up for exploration. As with the work of the Provoke group we saw in Part 1, the role of an artist - photographic or otherwise - is always to react to the times, in a manner appropriate to those times. But old technologies can be used in new ways, or new technologies may elicit novel answers to old questions. Viewed in this light, the innovative photography of the 1970s can also serve as a manifesto for forward-thinking photography today.

Nigel Bennet would like to thank John Hilliard and Joel Meyerowitz for their cooperation and assistance with the respective sections of this article. The information contained here is considerably richer, and no doubt also a great deal more accurate, due to their willingness to answer questions, clarify dates or check historical accuracy. However, fault for any factual errors should of course be lain entirely at the door of the author.

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Nigel Bennet is an artist, writer and educator based in Oakland, California. He is currently adjunct professor of photography on Stanford University's Bing Overseas Studies Program in Florence, Italy.

Part I - Broken Windows: the turbulence and techniques of 1970s photography

Warning: Some images within this article feature nudity.

Like a precocious teen establishing their own identity by rebelling against their parents, one of the preconditions for artistic innovation in any epoch is a rejection of all that went immediately before. Yet perhaps more than any other decade, the years between the close of the 1960s and the dawn of the '80s are marked by an exceptional degree of curiosity, experimentation and antagonism towards the era's established photographic norms. There is much that we can learn from photographers of the period, both in terms of approach and technique. In this two-part article on 1970s photographic movements and methods we shall attempt to do just that.

 

As is often the case, several of the artistic advancements that took place within the world of photography during the 1970s were brought about by technological innovations. Perhaps surprisingly though, some techniques we'll look at here had already been around for quite a while - used in a somewhat different manner, or in another context. It was only due to shifting attitudes or the inventiveness and influence of a few talented individuals that in the '70s these approaches were to make a mark on the world of documentary and art photography.

Contrary to the marketing spin, 1970s photographic techniques can't simply be reduced to a few "vintage" Lightroom filters. If we want to gain a serious understanding of the photographic styles and methods that emerged in the '70s - and be in a position to make use of them creatively in our own photography - then we'll need to dig a little deeper. Rather than looking at technology in isolation, we need to pay close attention to the attitudes these photographers held towards the technologies they used. What's more, technique and approach are often dictated by the social, political and economic conditions of the times  - even if this manifests itself as a reaction against them. In practice, technological advancement can rarely be separated from its social and historical context in anything but the most superficial of forms. 

In order to learn about 1970s photographic techniques, we really need to look at the bigger picture and consider photography's position both within the art world and society at large at the time. With that in mind, this article necessarily provides something of an historical overview of the state of photography within the decade: examining some of the core movements, the dominant intellectual themes, the key technical innovations, and the most pressing social concerns of the period. Along the way, we'll hopefully pick up some inspiration, ideas, tips and techniques that we can make use of in our own photography.

Before we begin though, it's always worth keeping sight of the fact that - like years, months or any other division of time - a decade is a somewhat arbitrary unit of measurement (why are 10 years so significant, rather than say 5, 20 or even 13?). Artistic movements and technological developments pay no more heed to these categories than any other type of historical event does, and so an overly literal attempt to cleanly sever one decade from those either side of it will likely result in failure and/or historical inaccuracy. Cultural currents bleed into one another; they ebb and rise. Many of the methods and approaches we'll look at here existed in some form both prior to, and following, the 1970s. Some are still with us today - in varying degrees of popularity. In each case, however, inclusion in this article is justified by their emergence as a novel or dominant current, trend or history-changing event during the decade in question.

Straight Photography

Since the 1940s, the photographic landscape had largely been dominated by the kind of socially-concerned, "humanistic" photojournalism associated with the likes of Dorothea Lange and W. Eugene Smith. Typically, such photographs were presented in the form of in-depth visual essays highlighting the plight of some less-fortunate sector of society. Photographers worked with portable 35mm or medium format film cameras, shooting in spartan monochrome, and adhering to rules of composition lain down centuries earlier in classical European traditions of representational art. 

While the talents of an accomplished photographer were often highly regarded during this time, members of the photographic profession were invariably praised more as skilled technicians or fearless journalists than as artists. Certainly within the art world of the 1950s and '60s very few would have dared to suggest that photography be considered on the same footing as painting or sculpture. Photography was not art but science: the camera was a mechanical apparatus that could be employed by a human operator in order to capture faithful, unmediated impressions of reality. However, as mastery of the medium did not require the expressive hand or emotional flourish of, say, a painter, photography was generally not considered a tool for artistic expression. 

Towards the end of the 1960's this was all to change, as art began to sever its centuries' old relationship with craftsmanship and the object. By the dawn of the '70s, manual, artisanal skills such as painting and sculpting were considered much less central to contemporary art production, making room for mechanical processes such as photography - and at times even doing away with process and material outcomes altogether.

 

The Golden Age of Street Photography

Although active since the end of the 1950s, and already quite well-known by the late '60s, street-photography legends Garry Winogrand and Lee Friedlander really came into their own during the 1970s. Not only was this the decade in which they produced many of their most innovative and iconic images, it was also a time in which their influence on a new wave of photographic practitioners was first coming to be felt.

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Cape Cod, Massachusetts, 1968. © Lee Friedlander, courtesy Fraenkel Gallery, San Francisco.

While still mostly working in black and white, and using the unobtrusive 35mm Leica rangefinder cameras favoured by many of their predecessors, Friedlander and Winogrand evidently strove to turn the documentary tradition on its head. At times almost literally: compositions were skewed, dissected and untethered from their anchor points, resulting in disconcerting, fragmented and multilayered views that harness something of the incessant movement and frantic energy of life in the mid-century North American metropolis. 

Gone too was the empathetic - and frequently also somewhat patronising - concern for the poor and marginalised social groups that had characterised most post-war documentary photography. Instead Friedlander and Winogrand opened their shutters to all echelons of humanity, celebrating the carnival of the New York streets as it paraded before them in its most eccentric guises. 

Clearly no photographer is free from personal bias - and consequently no photograph will ever stand up to scrutiny as a fully objective witness. Yet 1970s street photographers were among the first to consciously embrace the medium's inherently subjective slant. Gone was the pretence of a detached, yet "concerned", reporting of the truth. Instead this was replaced with an exercise more akin to automatic-writing. A visual stream of consciousness. The camera-lens indiscriminately vacuuming up snatches of quotidian drama and assorted fragments of urban absurdity, before spitting them back out in the form of silver halides. 

New Orleans, 1968. © Lee Friedlander, courtesy Fraenkel Gallery, San Francisco.

New Orleans, 1968. © Lee Friedlander, courtesy Fraenkel Gallery, San Francisco.

More than anything, these images testify to the relentless curiosity and idiosyncratic workings of their creators' minds. If neither Friedlander nor Winogrand displayed much concern for journalistic ethics or the straight reporting of facts, this was not down to professional negligence or a lack of responsibility, but more likely due to the realisation that such an endeavour was largely futile. So while many would of course still consider the work of these two masters of the street to constitute "straight" or pure documentary photography, any resemblance to earlier forms of documentary photography is somewhat superficial. 

Where the documentary works of the 1970s most clearly begin to part ways with the humanistic photojournalism of earlier decades, is with regards to the photographer's intent: although neither Friedlander nor Winogrand made the questioning of photographic truth a central theme of their work, the images they produced suggest that they were both quite aware of the indexical limitations of the medium, even if not all that concerned by them. Indeed, working far removed from the shackles of journalistic veracity, both photographers appeared to be fully at ease shooting within these limitations. 

Maria Friedlander, Las Vegas, Nevada, 1970. © Lee Friedlander, courtesy Fraenkel Gallery, San Francisco.

Maria Friedlander, Las Vegas, Nevada, 1970. © Lee Friedlander, courtesy Fraenkel Gallery, San Francisco.

TALKING TECHNIQUE

As with all the photographers we look at here, Friedlander and Winogrand shot their most famous images at a time in which film photography was the only option. Film stocks, developing and printing techniques - and, today, postprocessing methods - obviously play a very important role in determining photographic results. However, when it comes to achieving a similiar look to Friedlander and Winogrand, the particular photographic materials they used is way down on our list of things to consider. Much more salient are the compositional approaches each applied to shooting his subjects.

One of the key areas in which we can learn from '70s photographers generally is precisely in their determination to transgress the accepted rules of "good" photography that the majority adhered to at that time. In the manner in which they so consciously set out to break with the formalist criteria of the past, Friedlander and Winogrand were no exception to this trend.

To the untrained eye, many of Friedlander and Winogrand's photographs give the impression of having been shot almost haphazardly. Random snatches of street-life. Yet in reality these images are no less deliberate or considered in their compositions than those of earlier photographers who so obediently followed more traditional aesthetic norms.

Whereas classic photography stressed adherence to the rule-of-thirds, an unobstructed view of the subject, and the need for elegant framing, Friedlander often used windows, door jambs, sign posts and other vertical elements of the environment to break up the frame in ways that are still disturbing to us now. He also liked to partially obscure the face of his model (at times himself: his selfies remain some of the most creative ever taken) with shadows, reflections, plants and even a lightbulb; or brutally dismember the subject, cutting their head and limbs out of the picture at awkward points.

With regards to the latter tactic, Friedlander's collection of nudes from the late '70s is a case study in inventive compositional anti-classicism that should be obligatory viewing for anyone taking up photography seriously even today. If the words "nude photography" bring to mind images of greased up bodies, soft focus effects and potbellied men with long-lenses, then Friedlander's very straightforward studies of the female form (including a young Madonna) reclining on a decidedly unglamorous couch in his New York apartment will be a total revelation.

Similarly, Winogrand's lazy verticals and lurching horizons would likely have horrified earlier generations of photographers, yet they communicate the dynamism and fast-paced aggression of late 20th century inner-city life in a way that no classically composed photograph ever could. The skewed, asymmetrical manner in which Winogrand often places key elements within the frame, while nonetheless still achieving a great sense of balance, testifies both to the degree to which these breaches of photographic convention were intentional and to his skill as a photographer.

Shooting in this apparently loose and spontaneous manner is not quite as simple as it looks though. For a start, it's never merely a matter of framing normally and then just tilting your camera off its horizontal axis before pressing the shutter. Rather, in order to achieve a pleasingly skewed composition, there needs to be a certain amount of negotiation between subject and framing.

This method is often about making a feature of the converging lines caused by perspective distortion, so you'll likely need to select a different vantage point to the one you would have chosen if framing more classically. Perhaps even one that further exaggerates the distortion. As converging parallels become more noticeable when using a wide-angle lens, a 28mm lens or wider can be a good choice for this kind of shot (but don't go overboard, as wide-angles also have something of an amateurish quality to them when used gratuitously).

Begin by making sure that your point-of-view in relation to the subject is not squarely front-on, and then try positioning one edge of your frame so that it is more or less parallel to a dominant element within the scene - one that according to classical rules should be either horizontal or vertical, but instead appears diagonal due to distortion.

Beyond this, it's really just a case of having fun with the graphic arrangement of all the diverse elements within your frame, paying particular attention to the layering of different planes to give a greater feeling of depth. One excellent way of stimulating novel compositional ideas is to impose a series of almost arbitrary restrictions (e.g. 'shoot five photos that don't show the subject's eyes') that require you to come up with creative solutions (e.g. composing the shots so that the eyes are covered by one obstruction or another).

Finally, for skewed compositional inspiration of this kind, there's nothing like looking at a bit of Bauhaus or Russian Constructivism!

Nude, 1978. © Lee Friedlander, courtesy Fraenkel Gallery, San Francisco.

Nude, 1978. © Lee Friedlander, courtesy Fraenkel Gallery, San Francisco.

Japanese Grit

The 1970s was certainly not a decade lacking in social, political or economic turmoil: the oil crisis; Watergate; revolutions, coups and civil wars; genocide in Cambodia and East Timor; anti-colonial wars of independence. There was certainly a lot to be angry about. Most prominent of all was the U.S. government's neo-imperialist war in Vietnam, which cast a funereal shadow across the decade extending far beyond the superpower's hurried and humiliating retreat from Saigon in April 1975. 

Vietnam is considered to have been the last major military conflict to which photographers were granted total freedom of access. Since the late 1960s, hard-hitting, graphic newspaper photos of the atrocities committed by parties on both sides of the war had become an almost inescapable element of the daily breakfast and commuting routine for large parts of the world's population - much to the detriment of the U.S.'s public image both at home and abroad. Indeed, the gritty, explicit photographs and harrowing reports coming over the news agency wires during the late 1960s and early '70s would ultimately cost the U.S. a traumatic defeat. What's more, constant exposure to this stark and direct aesthetic inevitably also influenced many up-and-coming photographers of the time. 

Parallel to some of the photographic developments taking place in the United States during this period, on the opposite side of the Pacific another group of street shooters strove to overturn photographic convention with at least equal, if not even greater, fervour. With much closer ties to their country's avant-garde arts scene than either Winogrand or Friedlander could boast, Japan's Provoke collective was a radical group of likeminded writers, critics and photographers that had emerged following the 1968 student revolts. 

Provoke. Image courtesy of Nigel Bennet.

Provoke. Image courtesy of Nigel Bennet.

By the late '60s Japan was well in the midst of a "miraculous" postwar economic boom, partially under the guiding hand of North American neocolonial influence. This was a time that saw widespread protests against both the U.S.'s post-WWII control over Japan, and also the former's expansionist entry into the Southeast Asian theatre of war - an "intervention" in part made possible by the use of Japanese airbases. 

Like all great artists, the Provoke group made work that reflected upon their times, in a manner entirely appropriate to those times. Provoke's eponymous magazine embodied much of the fury of Japan's radical underground movements of this period: young artists and intellectuals unhappy with the rapid pace of social change taking place in their country, and particularly troubled by the influence the Unites States exerted within the region militarily, culturally and economically. Although the magazine ran only very briefly, as an expression of raw energy and politically-channeled anger the three very intense and focused issues of Provoke remain unsurpassed in the history of photography.

Following Provoke's demise, the new decade saw the collective's photographic stars Daido Moriyama and Takuma Nakahira issue their own monographs: seminal bodies of photographic work that are almost as influential today as they were in the immediate aftermath of their publication. Tenebrous, grimy, at times verging on the sordid, the Provoke aesthetic pushed black and white film photography to a minimalist extreme. The urban centres, back streets and strip clubs of postbellum Japan are rendered in radical monochrome - a wholly fitting visual reaction to the acute division and discord of the times. 

Unlike their North American counterparts, photographic truth was evidently a subject of central concern to the Provoke photographers. Yet, in contrast to traditional ideas of indexical photographic depiction, Provoke's project was an attempt to establish truth in purely photographic terms: impressionistic and faithful to personal experience rather than bound by objective facts or the logic of language. A fleeting and personal truth. 

Perhaps this is why there's a strong sense of yearning in many of both Nakahira and Moriyima's images. The photographer skulks in the shadows, gazing towards the light and grasping at something just out of reach, often burned-out and indiscernible to the eye. It's as if they sought to capture and fix the ephemeral, while at the same time fully appreciating the impossibility of the task. 

Nakahira clearly viewed Provoke's quest to free photography from the tyranny of the word as a fight to the death. Through his eyes, Japan is a nation under siege. Although largely depicting quotidian scenes of life in boom-time Japan, For a Language to Come (1970) feels more like reporting from a war zone: phosphorous skies, the white-out of a bomb blast, images shot while ducking for cover. Raw, immediate, bathroom-developed despatches from the frontline of social and political change. More street-fighting than street-photography. 

Invited to exhibit at the Paris Biennale of 1971, Nakahira arrived in France without any work to show. Instead he spent each day of the exhibition shooting on the streets of Paris; and each night feverishly developing and printing the day's image-haul in the darkroom. Entitled Circulation, the work continued to evolve over the week, with Nakahira adding to the installation in the biennale on a daily basis. This was photography less as a form of depiction than as performance. 

By the time the biennale closed, the installation measured 15 meters and comprised of almost 600 prints. At which point the artist destroyed the whole thing. Nakahira brought a rapid, journalistic way of working into an art context, documenting and distributing his experiences and impressions of Paris in the most urgent and direct manner possible. 

The 3 seminal issues of Provoke Magazine are collected together in the single volume Provoke - Between protest and Performance, published by Steidl in 2016. Image courtesy of Nigel Bennet.

The 3 seminal issues of Provoke Magazine are collected together in the single volume Provoke - Between protest and Performance, published by Steidl in 2016. Image courtesy of Nigel Bennet.

As with Nakahira, Daido Moriyama's world is often equally bleary and antagonistic. All flaming highlights and vexed granulation. Although Moriyama shot plenty of stand-out images over the course of his career, much of his photography from the early 1970s is more about creating a collective impression over the duration of an extended body of work, rather than dazzling with any single self-contained shot. 1972's Shashin yo Sayonara (Goodbye Photography) captures the raw, relentless energy of a nation both reveling in and reeling from the breakneck speed of social and economic transformation: scratched negatives, extreme close-ups, body parts amputated by the frame, bleached-out subjects. 

Provoke. Images courtesy of Nigel Bennet.

Provoke. Images courtesy of Nigel Bennet.

Provoke-Spread-2.jpg
For purchase of the print publication contact Steidl Publishers.

For purchase of the print publication contact Steidl Publishers.

TALKING TECHNIQUE

Moriyama has stated that he isn't in the least bit interested in the equipment he uses. In fact he spent most of his career shooting with a Ricoh compact camera that someone had given him: "Any camera is fine. It is only the means of taking a photo," he says.

Yet clearly the Provoke photographers had a very distinctive style. If it's not about the camera - indeed it very rarely is - then clearly it must be about the photographer. What were Provoke doing that was so different to everyone else?

Intellectually, technically and aesthetically, Provoke submitted the photographic image to maximum duress. Although there was nothing especially new about the photographic tools or chemistry they employed - 35mm cameras, black and white film - the group took these quite standard technologies to their logical extreme. The depictive capacity of photographic film stretched almost to the point of disintegration.

The Provoke photographers pushed the exposure-latitude of their film way beyond capacity. Indeed, from a technical point of view, what's most evident about these images are their severely crunched shadows and peroxide highlights. The world quantised to almost binary extremes. Nakahira's photos from this period often comprise of more black than anything else. Yet, like a moth, he was also drawn to the bright burn of streetlamps. Unable to cope with these extreme conditions, his images began to break-up under the representational strain.

While similar results can be achieved digitally, for an authentic Provoke look, there's really no substitute for fast-ISO black and white film pushed several stops - i.e. under-exposed in camera, and then over-developed to compensate - thus exaggerating both contrast and grain. Contrast can be further increased in the darkroom by means of graded paper or enlarger filters. However, unlike many of their cruder imitators, there remains a degree of subtlety to Moriyima and Nakahira's use of this technique, with certain images retaining mid-tones where necessary - at times just in select areas of the frame.

Many other commonsense photographic norms were transgressed too: focus is optional; camera-shake and motion-blur are not errors but creative tools; and classical rules of composition are thrown out almost entirely. An approach often summed up by the Japanese expression are, bure, boke (rough, blurred, and out of focus) which is indelibly associated with this generation of photographers.

Most importantly of all though, Provoke applied all the above techniques in an entirely novel context: the approach and methods of photojournalism transposed to a radical, politicised, and theory-led art context.

Provoke. Image courtesy of Nigel Bennet.

Provoke. Image courtesy of Nigel Bennet.

Camera as Paintbrush

Before embarking on a successful career in still life photography, Jan Groover had trained as a painter. It shows: her most well known body of work is a series of highly formalist, kitchen-sink photographic studies that, while somewhat reminiscent of early photograms such as those produced by Maholy-Nagy and Man Ray, clearly owe a much greater debt to classical still life painting. 

Prior to her experimentation with the compositional qualities of cutlery and kitchen utensils, Groover made a number of photographic triptychs depicting urban and suburban America: often of big trucks parked in industrial environments, passing traffic on the freeway, or tidy clapboard houses. While the bland suburban homes, neat lawns and trimmed shrubbery all speak of a white middle-American yearning for a wholesome and traditional past, Groover treats these scenes with a distinctly modernist eye: formally, her triptychs are bold, graphic works that have more in common with the Bauhaus than bucolic Americana. These early works were clearly quite conceptual - often simplistically so - and yet at the same time unapologetically formalist. 

TALKING TECHNIQUE

Much of the success of Groover's suburban triptychs lies in the unexpected combination of content and approach. Presenting a familiar subject in a unexpected manner is a tactic that can be as rewarding today as it was when Groover employed it in the '70s. A technical or aesthetic procedure that might now result in tired cliché in one photographic discipline can prove thought provoking, even disconcerting, when applied in another. For example, we might tackle a portrait as if it were a landscape, or apply a raw documentary aesthetic to a fashion shoot.

 

Similarly, looking at the works produced by Lucas Samaras during the 1970s it comes as little surprise to discover that, before chancing upon his unusual photographic technique, he was already well known in the art world as a painter, sculptor and performance artist. Given the distinctly psychedelic - even psychotic - nature of his images, we might also conjecture that he was well known to many a purveyor of illicit recreational substances. 

Using instant film, Samaras photographed himself performing to the camera in varying states of undress. He then took advantage of the fact that, behind its protective surface of Mylar, the emulsion of early Polaroids took many hours to dry. In the meantime, the chemicals remained highly malleable, allowing the artist to manipulate his image in an expressionistic, painterly manner. 

Photo-Transformation, February 1, 1974 SX-70 Polaroid. ©Lucas Samaras, courtesy of Pace Gallery.

Photo-Transformation, February 1, 1974 SX-70 Polaroid. ©Lucas Samaras, courtesy of Pace Gallery.

Photo-Transformation, December 28, 1973 SX-70 Polaroid photograph. ©Lucas Samaras, courtesy of Pace Gallery.

Photo-Transformation, December 28, 1973 SX-70 Polaroid photograph. ©Lucas Samaras, courtesy of Pace Gallery.

At the time of their creation, neither Samaras' Auto-Polaroids from the start of the '70s, nor his Photo-Transformations series from the middle of the decade, were greeted by the art world with any great applause. However, over the years, these works have been re-evaluated, and are now seen by many as innovative, perhaps even prophetic, works of photographic art. 

Autopolaroid, June 11, 1970 Ink on Polaroid photograph. ©Lucas Samaras, courtesy of Pace Gallery.

Autopolaroid, June 11, 1970 Ink on Polaroid photograph. ©Lucas Samaras, courtesy of Pace Gallery.

TALKING TECHNIQUE

Samaras, too, blurred genres. By squishing around the chemical emulsion of the Polaroids with his finger, a pen, or other implement, he gave his self-portraits a distinctly painterly - if often also rather grotesque - quality. Alternatively, by scratching off background information, he was left with a blank canvas on which to apply more abstract and fantastic motifs, leaving his likeness floating on a sea of kaleidoscopic microdots and lysergic worms. Whilst the application of a few Instagram filters or a quick bit of doodling in Photoshop could now get us somewhere relatively close to these effects, to have done so solely by means of a primitive intervention in the chemical development process, as Samaras did, is another thing entirely.

Sadly, Polaroid's original instant film went off the market many years ago. In any case the drying time of Polaroid emulsion had been restrictively accelerated long before it went out of production - rendering artistic interferences such as Samaras's near-impossible. Clearly then, an exact emulation of his hallucinogenic selfies by means of analogue photographic techniques is not an option that is open to us today. However, in recent years a number of newly-developed instant films have come on the market and, although they are unlikely to give identical results, products such as those made by New 55, The Impossible Project, and even a relaunched Polaroid, are ripe for experimentation.

Really though, the most valuable lesson that we can learn from Samaras today is that the misuse and abuse of materials, technologies and techniques can often lead to new and unique discoveries. As a creative strategy, this is as potentially rewarding today as it was in the 1970s. We just need to be open to the idea of applying it to the technologies of our own time.

Photo-Transformation, November 3, 1973 SX-70 Polaroid photograph. ©Lucas Samaras, courtesy of Pace Gallery.

Photo-Transformation, November 3, 1973 SX-70 Polaroid photograph. ©Lucas Samaras, courtesy of Pace Gallery.

Photo-transformation, November 30, 1973 SX-70 Polaroid photograph. ©Lucas Samaras, courtesy of Pace Gallery.

Photo-transformation, November 30, 1973 SX-70 Polaroid photograph. ©Lucas Samaras, courtesy of Pace Gallery.

Art-World Acceptance

After over a century relegated to the little kids' table, the 1970s was the decade in which photography finally managed to secure itself a place to feast in the art world alongside the grown-ups. 19th century attempts to be taken seriously as an art form had seen photographers falling over themselves to imitate the expressive and pictorial qualities of classical painting. Although, as we've just seen, some 1970s experiments with a painting/photography crossover resulted in a certain degree of success, they did not enjoy unanimous reception as "serious" art. Ultimately it was only by competing on its own terms that photography was able to gain admittance to the hallowed halls of the museum and become the (commercial) art-world success-story that it is today. 

But what might we mean by photography's "own terms"? 

While questions concerning the nature of photographic representation may have been of little serious concern to street flaneurs such as Friedlander and Winogrand, other photographers that came to prominence during the 1970s made just such an inquiry the primary focus of their work - explicitly interrogating the medium's claims to deliver visual records of objective truth. In actual fact though, "photographer" is a term that few of these practitioners would ever have used in reference to themselves. Indeed many came from a "pure" art background and only arrived at photography by chance. Unlike Groover and Samaras however, their interests were rarely in the aesthetic potential of the photographic medium, but rather in drawing attention to the apparently commonsensical - yet frequently entirely erroneous - assumptions that the average person tends to make about photographic imagery: nothing less than an investigation into the ontological status of photography itself.

Some came from traditional disciplines such as painting or sculpture: due to photography's apparent inability to accurately (or at least satisfactorily) reproduce a likeness of their own artwork, a number of these artists found themselves asking hard-to-answer questions about the nature of the photographic medium itself. Others emerged from the conceptual, feminist, Arte Povera or Fluxus-influenced scenes of the late-1960s, where the art was frequently ephemeral and required photographic documentation if it was to enjoy a life beyond the brief duration of the initial performance, "happening" or other intervention. 

These were artists whose allegiance to photography lasted only as long as it proved fruitful terrain for artistic investigation. A few of them - such as key Arte Povera players Giuseppe Penone, Alighiero Boetti and Giuseppe Chiari, or the Conceptualist Mel Bochner - produced as little as just one or two photo-based works before moving on to other territory. Conversely, there are others - for example John Baldessari and Giulio Paolini -  who still employ photography in their work today, but as just one of several techniques in their repertoire. 

For many it was the photographic act itself, rather than any visual outcome, that was of interest. In 1969, founding conceptual artist Douglas Huebler walked into Central Park armed with a camera and a simple idea, producing a work that foretold the direction that much photo-conceptual experimentation would take over the coming decade. Turning around each time he heard birdsong, Huebler pointed the lens in the direction from which the call emanated, and quickly fired off a frame. The value of the resulting snapshots clearly did not lie in their aesthetic or technical accomplishment, but rather in their status as evidence of the (almost arbitrary) photographic process itself, and the simple concept behind it. In 1971 Huebler began a project to "photographically document the existence of everyone alive" - an endeavour that, unsurprisingly, was still ongoing the day he died in 1997.

Heubler's photographic experiments might strike us as more amusing than anything else, yet they were inspired by serious concerns regarding the limitations of visual representation. And while there was often an element of irreverent humour or absurdity to much Conceptual Art, some of these artists embarked upon their inquiries into the photographic medium with almost scientific rigour. Of this latter kind, John Hilliard is undoubtedly one of the more interesting: as testified by the longevity of his career and the consistent quality of his output right up to the present day. 

Hilliard's early work was essentially an attempt to reveal the photographic mechanisms which - although largely obscured from view - significantly influence our understanding of the scenes depicted in a photograph. At this time, Hilliard was immersing himself in the ideas of thinkers such as Ayer, Russell, Strawson, and Wittgenstein. Later augmenting this reading with the likes of Barthes, Baudrillard and Virilio. Although Hilliard says he didn't make direct reference to these texts as "manuals" for producing his art, he notes that they "doubtless reinforced an existing tendency for an analytical approach to working." Indeed, like many of his contemporaries in conceptual circles, Hilliard's work displays a distinctly philosophical stance towards his chosen medium: thinking about photography, by means of photography. 

Seven Representations (Negative Film Boxes), 1972. Image courtesy of ©John Hilliard.

Seven Representations (Negative Film Boxes), 1972. Image courtesy of ©John Hilliard.

Works such as 60 Seconds of Light (1970) and Camera Recording its Own Condition (1971) turned the photographic apparatus back upon itself to question the photograph's long-established status as an objective, indexical document. Similarly, with Seven Representations - Colour Negative Film Boxes (1972), Hilliard photographed the packaging of several different colour film brands, in each case indicating one with a pointed finger and using that particular film stock to produce the photo. This work brought to the fore the distortions imparted by a process that, due to its mechanical and chemical nature, had until then been viewed by most people as inherently neutral. 

Seven Representations of White, 1972. Image courtesy of ©John Hilliard.

Seven Representations of White, 1972. Image courtesy of ©John Hilliard.

Before arriving at this process of photographic self-questioning, Hilliard used the camera not as a method of making art in itself, but merely to document other artworks. However, in doing so, he'd became increasingly aware of the representational limitations of the medium. An observation that contrasted with many widely held beliefs about photography at the time: "In both the Sixties and the Seventies the general perception of the photograph would have been the same – that is, as a reliable and ‘truthful’ purveyor of the real. My own departure from this view was initially triggered by the practical necessity of presenting sculptural works through documentary photographs rather than directly. Clearly, one’s assessment of those works was then highly dependent on point-of-view, lighting and so on, and I began a body of photographic work deriving from that awareness." In practice, this meant artworks that revealed, or shifted focus onto, the photographic process itself. 

Sixty Seconds of Light, 1970. Image courtesy of ©John Hilliard.

Sixty Seconds of Light, 1970. Image courtesy of ©John Hilliard.

Since its invention, the camera had been regarded as offering a direct and unmediated method of looking at the world. In so much as the surface of a photo remains invisible, or transparent, photographs could be considered windows onto that world: looking at a photo we see the view out the window, but not the window itself. Becoming increasingly distrustful of photographic imagery, Hilliard found himself asking the question "If I could see just outside the frame, is there something present which would change my reading of this image?" The logical culmination of this line of enquiry was Cause of Death? (1974), a work that shows four different crops of the same scene, each offering radically divergent explanations as to how the shrouded corpse depicted in the photo might have met its unhappy end. Hilliard explains his thinking behind this work:

"[P]hotography’s rectangle is always an edited field of view, different from the elliptical gaze of the eye and subject not only to the framing of the camera but to the further framing of the enlarger and to the cropping of the print. To promote that point, the four prints in Cause Of Death? are all selectively made from a single negative, the square format being effectively divided into nine smaller squares. The central component (depicting a body) is shared by each of the four prints, but added to in turn by a second square of imagery either to the top, bottom, left or right."

Cause Of Death?, 1974. Image courtesy of ©John Hilliard.

Cause Of Death?, 1974. Image courtesy of ©John Hilliard.

Although in recent years digital manipulation has done a great deal to erode our faith in photographic truth, Hilliard's Cause of Death? underlines the fact that we'd have done well to cultivate a similar degree of skepticism regarding photography right from day one. Indeed, the view "through" the window of photography has always been, at best, a partial one. The photo-conceptualists sought to draw our attention to this frame. At times by breaking it. 

Camera Recording Its Own Condition, 1971. Image courtesy of ©John Hilliard.

Camera Recording Its Own Condition, 1971. Image courtesy of ©John Hilliard.

While the initial flurry of photo-conceptual activity of the early 1970s soon burned itself out, a lot of the work produced during this period was highly innovative and often posed important questions - not only concerning photographic representation but also about contemporary society and the workings of the human mind more generally. Whether due to deliberate imitation or just plain ignorance, much of what passes for art photography today merely retraces trails forged by these 1970s pioneers.

TALKING TECHNIQUE

Clearly one thing that unites all the conceptual photographers of the 1970s, and the disparate works they produced, is their frequent rejection of precisely the kinds of aesthetic and technical standards so precious to many photographers both then and now. What can we learn from a photographic movement for which no-technique was often the technique?

As a source of inspiration to us today, the example provided by 1970s photo-conceptualism primarily lies in the artists' attitude and intellectual approach, rather than in any concrete methods. If we were to attempt to define the guiding principles of this period of photography, they could be comprehensively summed up by referring to a couple of short statements made by two of the movement's founding fathers. In 1969 Douglas Heubler famously said that "[t]he world is full of objects, more or less interesting; I do not wish to add any more". This rejection of the object and emphasis on the act would prove hugely influential both in the realm of conceptual photography and in the art world more generally in the decades to come. With the physical photograph losing importance, and focus instead shifting to the process of its creation, there's a certain sector of 1970s photography that quite clearly crosses over into the realm of performance art.

That same year, Heubler's colleague, Joseph Kosuth, argued that "[t]he 'value' of particular artists after Duchamp can be weighed according to how much they questioned the nature of art." I.e. according to Kosuth, a work of art should always contain a degree of challenge to it's own status as a work of art, pushing the boundaries of what is considered to be art more generally. Kosuth's assertion lay down the gauntlet to generations of artists to come.

The importance of the late '60s and early '70s Conceptual Art movement divides critics today. Some see it as having ultimately constituted an artistic dead-end, pointing to the fact that by the 1980s many of its leading figures had returned to working with more traditional media. Conversely, others view it as a highly innovative and experimental chapter in art history: one that set the agenda for subsequent decades by radically recalibrating what we mean by the word "art" itself.

These two positions are by no means mutually exclusive, however. Indeed there's likely a lot of truth to both. Certainly there came a point when contemporary art's continuous questioning of its own state-of-being risked becoming overly self-absorbed, cannibalistic even. Yet it seems only right to expect an artist, or photographer - indeed anyone adding more "objects" to the world - to cultivate a certain degree of self-awareness. Some artists working with photography in the 1970s saw meticulous examination of their own tools and methods as a necessary stage of development - not only in their own development as artists, but of the medium as a whole. As John Hilliard comments, there was "a need to look at the nuts and bolts of the various processes that artists were using, and that included photography. This might entail an almost scientific methodological rigour." However, Hilliard adds that by the middle of the 1970s this line of enquiry "had served its purpose and given way to more flexible approaches and a broader range of subject matter." At which point Hilliard and many of his more conceptualist colleagues shifted their focus elsewhere.

While this group of artists may have long since moved on from these particular inquiries, many of us today could still benefit from gaining a better understanding of our chosen medium by engaging in just such a critical process. Photographs are not merely pretty pictures, much less neutral windows upon reality. They are subjective statements about - and in - the world. Ones that gain their "meaning" not only from the scenes depicted but also due to the photographer's intentions and the contexts in which they are viewed and distributed. Like all statements, photographs have consequences. Photographers who willfully remain ignorant of the nature of their medium - proclaiming that they just want to take "good" pictures - are akin to a village idiot impulsively bellowing random gibberish and non sequiturs at passersby without a thought to the meaning of their words or the effect that these might have on listeners. Of course, the fact that an artist intended a particular meaning does not guarantee that the viewer will receive a corresponding message: once "out there", the author loses all further control over their images. Nonetheless, awareness of this state of affairs does not relinquish the photographer from all responsibility for their actions.

Although there's certainly room for a closer examination of those elements of photography that are unique to the digital age, photographers such as Hilliard and his conceptual colleagues of the 1970s so thoroughly explored the possibilities of an auto-critical and semi-scientific manner of working in photography that there is likely little to be gained from revisiting this precise terrain today. With that said though, what we can learn from '70s photo-conceptualists is to become more aware of the way in which photographic meaning cannot be entirely separated from its carrier, and to attempt to acknowledge this fact within our photographs themselves - no matter what kind of photography we may be interested in making. What this might mean in practice, however, is of course best left to each individual photographer to interpret in their own manner.

Inevitably the most exciting photography of each and every decade is precisely that which seeks to break the rules and overturn tradition. Yet the political and social awakening brought about by the late '60s student revolts, the accompanying explosion in counterculture, and the background of war and civil rights struggles, seems to have infused 1970s photography with an extra stratum of curiosity and venom. As we shall see in Part II, the upsetting of many long-entrenched societal norms during this period also lead to a greater degree of reciprocal mixing, borrowing and exchange between photographic genres. Not to mention the assimilation of colour photography into the realm of serious art.

Nigel Bennet would like to thank John Hilliard for his cooperation and assistance with the respective sections of this article. The information contained here is considerably richer, and no doubt also a great deal more accurate, due to his willingness to answer questions, clarify dates or check historical accuracy. However, fault for any factual errors should of course be lain entirely at the door of the author.

 

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Nigel Bennet is an artist, writer and educator based in Oakland, California. He is currently adjunct professor of photography on Stanford University's Bing Overseas Studies Program in Florence, Italy. 

Salep

Turkey is unique in several ways; it is popular for its numerous, ancient mosques, exotic cuisine, bustling markets, aromatic coffee, lip-smacking Baklava and of course the legendary Salep. Having lived in the Middle-East for a number of years, I developed a penchant for tasting typical middle-eastern culinary flavours. They are distinctive and delicious and certainly left me eager to explore more of their unique culinary ingredients. This was how I got my first taste of a hot, native beverage that contained Salep (the Turkish beverage itself is called Salep). Salep tends to add a slight sweetness (it’s not as sickly-sweet as sugar), milkiness and a mildly grainy texture to foodstuffs. By the way, Salep in its original form (when it hasn’t been powdered yet) appears translucent and dry; it’s rather pretty to look at. Once it’s powdered, it appears slightly greyish in colour.

Salep on the streets of Turkey. Image courtesy of PhotographISO.

Salep on the streets of Turkey. Image courtesy of PhotographISO.

Salep is commonly used as a thickening agent and also added for its aromatic and exotic flavour. My Turkish and Lebanese friends love the warm comfort of Salep at the end of a tiring day! Adults and children alike love the taste of Salep! It is popularly used to make a hot nourishing drink as well as a slightly harder and more elastic form of ice-cream. This article will describe the origins of Salep, methods of extraction, health benefits and recipes made with Salep. We will also understand why the production of Salep is under threat and the problems faced by small business vendors in Turkey. 

Salep in Native Turkey: History and Origins

As you walk down Turkey’s busy and colourful streets, filled with bustle and cheer, you are likely to come across several cheerful ice-cream vendors dressed in gold-embroidered jackets and matching ‘fez’ (reddish hats worn in Turkey since Ottoman times) head-dress. They ring the bell hanging on their shop booths and immediately plunge their long sticks into a vat and churn the contents with considerable effort. He then jubilantly lifts up a mass of taffy (somewhat the size of a football) and then drops it back into the vat for more stirring as the first customers of the day walk upto the stall. The continuous stirring and whisking (it’s a lot of hard work!) gives the ice-cream its chewy consistency so typical of Salep ice-cream.

Orchis mascula growing in a field in the Causse de Sauveterre, France. Image courtesy of Juan José Sánchez.

Orchis mascula growing in a field in the Causse de Sauveterre, France. Image courtesy of Juan José Sánchez.

Around summer, the villagers living in the Mediterranean, Aegean and the Black Sea regions begin to visit local meadows and fields to scout for the rare orchids whose tubers are dried and ground to produce Salep. Salep is also used to prepare a traditional warm drink that is known by the same name. Salep is a Turkish hot drink that dates back to the times when the Ottoman Empire ruled Turkey.

To define it in simple words, Salep is a foodstuff made of dried tubers of certain kinds of orchids. The dried orchid tubers are freshly ground and used in food. Orchid tubers have been used since ancient times by the Chinese, Grecians and Arabs for various medicinal purposes. Orchid tubers were boiled and fried for various uses.

Salep was originally used as a drug as it is known for promoting several health benefits. But nowadays, it’s used mainly as a foodstuff. It is specially known for its demulcent qualities (ability to soothe inflammation and irritation) and is made of bassorin (a constituent of certain kinds of gum), a little starch and some soluble gum. Salep was mainly used in Turkey and Arabia and the word ‘Salep’ is known to have originated from the Turkish word ‘sahlab’.

By the way, one can buy Salep as a drink at cafes in Turkey or Lebanon or buy it in the powder form. Since Salep is rare and complex to extract, it usually tends to come with a steeper price tag.

Extraction of Salep from Orchids

Salep is produced from certain species of orchids that grow in light forests (olive tree habitats are known to be especially beneficial for the growth of these special orchids) and on Caucasian mountain slopes in Turkey and Europe. Orchid roots are collected at the end of the summer season. The reason for this is that the roots are then filled with maximum nutrients for the next flowering season. At this stage, the seed vessels are full, fleshy and full of starch. The seed vessels are then examined and the plump ones are retained while the shrivelled ones are discarded.

Orchis Mascula. Image courtesy of Rónán McLaughlin.

Orchis Mascula. Image courtesy of Rónán McLaughlin.

The oblong tubers are generally ½ inch to 1 inch long and are rounded at the lower end and pointed at the upper. Different types of orchids are usually associated with different shapes and textures of tubers. The selected tubers are then immersed in hot, scalding water in order to eliminate the bitter taste that is typically of the starch contained in the seed-vessels. The outer skins are then rubbed off and then the tubers are dried either in an oven or by exposure to sunlight.

The oven is set to a gentle temperature, similar to the heat that we use to bake bread (roughly varies between 370 to 400 degrees Fahrenheit). When you remove the tubers from the oven, they have a translucent appearance which is quite different from their initial milky appearance before baking. The tubers are then left to dry and harden for a few days by exposure to fresh air. At the end of this time, they appear yellowish in colour and are no longer affected by damp. The tubers are then crushed into a powder form before usage. Roughly speaking, you need at least 1,000 to 4,000 tubers in order to produce 1 kilo of dried Salep powder – that’s a lot of orchid tubers for a small amount of Salep. No wonder it’s an expensive ingredient!

Constituents of Salep

Salep is extremely nutritious and is also known for its medicinal qualities. These remarkable attributes are mainly due to its constituents. Salep is made of nearly 48% of mucilage. Mucilage is a gelatinous or viscous polysaccharide (form of starch) generally found in plant roots. It also contains minor amounts of sugar (about 1%), starch (2.7%), nitrogenous substances, phosphates and sulphates. The nutrition levels are so potent that 1 part of Salep powder can be boiled with 50 parts of boiling water. The constituents of Salep possess the ability to bind water so that the orchid can survive during frosts and droughts when water is scarce.

Health and Nutrition Benefits of Salep

Orchid tubers were known for their healing properties as early as 1st century A.D when they were used to soothe swollen lymphatic glands (swelling of lymphatic glands was a prelude to tuberculosis). Salep is also beneficial in case of diarrhoea and fevers and helps soothe bronchitis and colds. In the days of yore, sailors carried Salep with them for long voyages and extended sea-faring in order to stay health during cold, harsh winters. The glucoumannan (a water-soluble, dietary fibre) in Salep imparts healing qualities to the drink. Mixing one part Salep powder to 10 parts cold water and then adding 90 parts boiling water helps form an easily digestive drink that is particularly suited to infants, convalescents and those suffering from bilious fevers. Salep is known for its ability to soothe the gastro-intestinal canal. Salep can also be mixed with water or milk as desired (it is also mixed with wine) and used as a nutritive drink during illness; it is prepared in a similar way to arrowroot. Salep is also believed to empower the heart and ease constipation. In addition, orchid tubers, since ancient times, have been known for their aphrodisiac qualities (think of it as a sort of natural Viagra) and are used to treat erectile dysfunction. Salep is also recommended for its soothing properties and is an excellent restorative.

There are no known side effects of Salep. However, the effect on pregnant and lactating mothers is not known. The only adverse effect that I can think of is that Salep is really pricey – even in Turkey due to the restraint on orchid production and consumption.

Salep Recipes

Turkey is well known for several delicacies like baklava, kebabs, coffee and they are all delicious! However, my absolute favourite is the hot, milky Salep drink; you should especially try during winter months. Vendors usually trundle along the Salep drink in small aluminium carts and will pour you out a small quantity in a Styrofoam cup. The original Salep drink is sweetened with sugar (this is optional ofcourse), dusted with cinnamon powder and flavoured with orange blossom or rose water.  Frankly, in my opinion, it is far more wholesome, tasty and nutritious compared to several other beverages.

As a garnish: You may also be interested to know that Salep can be used as a garnish. It can be mixed with desiccated coconut, cinnamon powder, nuts and raisins.

Salep Drink

4 cups milk (whole is preferable)

1 tablespoon Turkish Salep

6 tablespoons sugar (you can replace this with artificial sweetener, if you like. The taste may not be exactly the same but it’s close)

½ teaspoon mastic (an edible gum that has a slightly piny taste)

Method 1

a. Pour the milk in a saucepan and allow it to heat on medium heat.

b. Remove a little of the warm milk and mix with the mastic and keep it aside.

c. Now add in the Salep powder in very small quantities so that it does not form lumps.

d. Allow the milk in the saucepan to boil and add in the sugar and keep stirring.

e. Just before pouring it out into cups, spoon in the mastic-milk mix that you had kept aside in step (b).

Add a light dusting of cinnamon powder on top and drink hot.

You can also prepare Salep in a slightly different way:

Method 2

Put 1 litre of milk to boil in a saucepan.

Mix 1 tablespoon starch, 1 tablespoon sugar and 1 teaspoon salep powder in a bowl. Add in a little warm milk and mix this well; when you finish mixing it up, it should look like paste.

Once the milk has boiled, add the paste bit by bit by stirring all the while to avoid lumps. You can also add in a little sugar if you want it sweeter. Instead of cinnamon, you can also add a little bit of vanilla on top (1/2 teaspoon should do the trick) or add nuts and raisins on top as garnish.

Once it cools, you can also bottle it or pour it in a jug and keep it refrigerated for 2-3 days. All you need to do is to simply heat it and enjoy it.

A Delicious Detour to Turkish Salep Ice-Cream

Salep is the native ingredient that gives Turkish ice-cream its unique texture and consistency; it is chewy, harder (compared to conventional ice-cream) and can be cut with a knife. Called ‘Maras Dondurmasi’ in Turkish, the recipe originates from the regions located in Southeast Turkey. Every year, when summer rolls around, the ice-cream business starts booming and Salep is in high demand!

Turkish ice-cream is unique in its texture and flavour and is quite distinctive from conventional ice-cream as we know it. In Turkey, it’s called ‘Dondurma’ in the local language. The texture is elastic, dense and it is chewy to taste and tastes divine due to the exotic flavour of Salep. In fact, it would be correct to describe Turkish ice-cream as gummy and yummy!

We are going to learn how to we can make Turkish ice-cream at home (don’t worry if you do not own an ice-cream making machine – this recipe does not require one).

Time required: Roughly 1 hour

Ingredients

4 cups milk

1 teaspoon vanilla

1 teaspoon Salep

1 cup sugar

Method

Combine all the dry ingredients (vanilla powder, Salep and sugar) in a bowl. Warm the milk and add it bit by bit to the dry mixture in the bowl. Keep stirring continuously to avoid lumps. Keep the mixture on low heat for about 30 to 40 minutes until it assumes the consistency of pudding. Transfer it to the freezer for about 40 minutes.

After 30 minutes, take the ice-cream mixture out and scrape off ice-crystals with a fork and whisk the mixture well. Repeat this 4 to 5 times every half an hour. You will notice that the ice-cream is beginning to become elastic and stretchy. Next, allow the ice-cream to set in the freezer for about 5 hours in an airtight container.

You can enjoy it on its own (Turkish ice-cream really doesn’t need a companion dish) or eat it together with hot brownies etc. Personally, I love eating Turkish ice-cream by itself without any distractions from other dishes!

Sustainability and Effects on Local Vendors

Salep is traditionally used as the raw material for a Turkish beverage. However, it is now used to enhance elasticity and hardness in ice-creams. However, due to indiscriminate exportation and usage of the orchids, the Turkish government had banned the export of Salep. In general, according to Wildlife Conservation Society (WCS), wild orchids are an endangered species due to heavy human harvesting. Almost 80 tons of orchids are used every year. Unfortunately, the demand for these rare orchids does not make sustainable farming a feasible option. Turkey is known for more than 150 species of exotic, tuberous orchids.

Salep vendor in Galata, Istanbul, Turkey. Image courtesy of Verena Antje.

Salep vendor in Galata, Istanbul, Turkey. Image courtesy of Verena Antje.

Another problem with sustainable farming of orchids for producing Salep is that the wild orchids do not produce the same distinctive flavour as the cultivated ones. This is because wild orchids protect themselves naturally against drought, excessive water and pests. Thus, Salep produced from wild orchids helps impart the special flavour, texture and taste associated with it. In fact, it’s not so easy to extract Salep powder from orchids; it takes 2,000 to 4,000 orchids to produce roughly about 2.2 pounds of Salep (about 1 kilo).

Turkey’s orchid population is under threat not only due to lack of sustainability (the demand is too high), but also due to increased mining, tourism and urbanisation. Traditional orchid farmers are increasingly abandoning orchid farming and moving to urban areas in order to earn a better living. Orchid farming is complex and requires an influx of monetary resources and effort from the government. Dwindling orchid cultivation has a negative impact on the production of Salep. This in turn has resulted in increased prices of Salep which in turn has lead to an increase in ice-cream prices.

Fortunately, it’s not necessary to travel all the way to Turkey to buy Salep anymore! It’s available in certain exclusive food stores in Australia and online too (which is great news for all of us Salep enthusiasts). Of course, if you are lucky enough to have a friend travelling to Turkey or Lebanon, you can request for them to get you some.

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Nirupama Naresh is a freelance writer and has lived in the Middle East and Africa for more than two decades. She currently lives in Bangalore, India with her husband and two teenage children.

Kakadu Plum Co.

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Previously we posted an article on native knowledge, a piece that touched upon giving back to the descendants of any nationality who are exercising efforts to preserve traditions and customs. Of those profiting from such knowledge, we struggled to find Australian companies in amongst the brand pool that were also demonstrating positive social impact. In doing so, ensuring their business practices are an intrinsic part of the preservation of traditional customs and endemic knowledge. Just as resources should be sustainable, so too cultural activities and wisdom should be respected and conserved. Well, clearly our search skills need to be honed as lo and behold one popped up on the radar not long after our post.....

Enter Tahlia Mandie. She launched Kakadu Plum Co. in 2015, a brand that in conjunction with celebrating the products themselves, nurtures the source of the products provided in the brand's range. Tahlia maintains hands-on interaction with the Aboriginal communities that help her harvest the traditional Australian bush foods offered in the Kakadu Plum Co range. Bruno, a traditional elder that Tahlia has formed a close connection with, experienced firsthand the impacts of Australia's turbulent history of the stolen generation. Tahlia has developed supply chains that inject funds directly back to the indigenous Aboriginals, who enjoy the harvesting work they do because it allows them to stay in touch with traditional land practices and their communities. The products offered by Kakadu Plum Co also contribute significantly to putting traditional Australian foods, superfoods, spices, herbs and teas on the map alongside their prolific international counterparts like acai and quinoa. Often native products are overlooked and this encourages Australians to enjoy what's in their own backyard. Tahlia notes on the Kakadu Plum Co site that there are over 5000 known native bush food varieties! If we don't celebrate these foods then we risk losing such integral components of our culture and history, the indigenous cultures surrounding them and the communities that brought them forth. Through the Kakadu Plum Co brand, Tahlia is helping to bridge this gap through increased awareness and enjoyment of her products, a range that is ever-expanding. Her site offers suggestions on how to use the products, their nutritional benefits and also never-ending recipes. We can't wait to experiment!

A Q&A with Tahlia Mandie, founder of Kakadu Plum Co. 

When did you launch Kakadu Plum Co?

We launched in July 2015 and had our first product, Kakadu Plum Powder on the shelf in November 2015.

Tell us a little about the why - what's the true purpose (for you) for beginning Kakadu Plum Co?

We believe in an Australia where Indigenous culture is celebrated and honoured every day by all Australians. We have some of the best superfoods grown in our own backyard but we need to protect them. Not only are these bush foods great for you, but we can make a real social impact too. This is my purpose – Celebrate, honour and give back to Indigenous communities.

Your brand is based on the Kakadu plum, what's so meaningful to you about this fruit over the other products Kakadu Plum Co offers?

We started with Kakadu Plum Powder and wanted to celebrate this incredible fruit that is wild harvested by Indigenous people. Although our product range has grown, everything we do is based on Indigenous culture, bush foods and allowing Indigenous people to ‘get out on country’ forage and receive an ethical fair wage.

Tell us a little about the Kakadu Plum Co model for trading with Aboriginal communities for the food products you sell?

Tahlia Mandie

Tahlia Mandie

Kakadu Plums are wild harvested by Indigenous people in the top end of Australia. We have aligned ourselves with some communities north of Broome who coordinate the harvest, get their people on country and paid an ethical wage. We put in our order every season and help contribute to this ecosystem. The more demand we have, the more powder we sell, the more we can go back to the community and pay them more for picking of the fruit. Our Jilungin Tea is also wild-harvested by the same people that harvest our Kakadu Plums, another incredible bush food that is a little like green tea. We pay them directly to forage and pick for us.

Aboriginal people have had to deal with much hardship over the years including political turbulence, forced loss of livelihoods and exposure to Western socio-economic pressures. Did you face any challenges in establishing trust with the Aboriginal families you have met?  

I am very proud of the relationships I have developed and feel very blessed to be able to represent them in some way and make the impact that we do. This is their land, their fruit and their culture and I see my role is to help celebrate this, build awareness and pay tribute. In time I hope to build more relationships with other communities to help them commercialise the bush foods they have growing in their backyard.  

You've spent time with Aboriginal families, harvesting, learning about all the flora and fauna of the outback and experiencing the traditional Aboriginal way of life. What's the most touching/striking memory for you so far in the moments you've had with these communities?

Hearing the stories first hand. Being on country with traditional owners and being one with them. 

Is there something from Aboriginal culture that you've learnt that's really surprised you/blown you away?

Right from the beginning I was surprised that Australians are not embracing traditional culture and bush foods in the way I believe they should. This is one of the reasons why I started Kakadu Plum Co. in the first place – to encourage more Australians to buy local superfoods as opposed to international varities. Every day I learnt more about different bush food varities. I learnt about Fig Weed just recently, which I had never heard about. There is so much our traditional Australians can offer and teach us.

Briefly, what is/are the biggest environmental challenge(s) for Aboriginal people in harvesting produce from the land?

Transport and logistics is hard. Because it is wild, they have to walk and drive kilometres to get from one tree to another. It is still very primitive in that there is no big technical tools used either. Because Kakadu Plums are grown wild, trees spread out over hundreds of kilometres. It is hot and time consuming too. Nothing like a controlled plantation in any way.

Aside from buying your products of course, in your view what are the best ways people can help to support Aboriginal communities becoming self-sustainable and preserving their land?

Awareness and education. The more we all work together to build awareness the more we become educated and able to invest in local communities and ecosystems. We hope to in time to contribute to projects that help fund Indigenous foraging activities and employment… stay tuned.

In the time you have spent with Aboriginal families, have they shared with you what they hope lies ahead for their communities with this growing interest in native Australian foods?

That they can forage and harvest more plums. They want to pick more. They want the income that is given from picking. As the demand increases, the more impact we can make on the ground.

Bruno Dunn harvesting kakadu plums

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What's your view on how we can best establish an economically sustainable landscape that nurtures and preserves the traditional Aboriginal lifestyle? i.e. is there something the government or local councils could be doing to really assist your brand and other support networks in developing these sustainable trading relationships?

I think there is a big gap but it is also being bridged. The demand for native foods is certainly growing, but we are only scraping the surface. In time we hope to raise funds to work on projects to help develop further sustainable bush food projects, including land care, education and community infrastructure development. We all need to work together to achieve greater impact and preservation.  

Tell us about your collaboration with Enterprise Learning Projects (ELP) Australia?

ELP have helped an Indigenous community commercialise Gulbarn Tea, another traditional bush tea. We have bought directly from them, as this allows more funds to be going back into the community to help them forage more tea.

What potential do you see in the future for how Kakadu Plum Co can assist,  support and collaborate with Aboriginal communities?

It is only the beginning for Kakadu Plum Co., the impact we are making and what we hope to do in the future. It is an exciting time for everyone.

What's your favourite recipe using Kakadu plum powder?

Kakadu Plum Smoothie – Simple – Just add 1 tsp of Kakadu Plum Powder to your favourite smoothie recipe. Easy. Simple. Delicious. Nutritious.

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All images courtesy of Tahlia Mandie.

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SwiTalian: Discovering my Identity

Italians speak with the heart and the hands. They are temperamental and proud when they talk about their culture and habits. They forever seek to pass on their passion. I realise now that growing up in Switzerland as a child in a south Italian immigrant family gave me the ideal cultural mix in life. From the Swiss side, there is humility and an honest attitude. Swiss people may not show their hearty character from the beginning, but they are the most open-minded and respectful people I have ever met. They care about their neighbours and love to create surrounds that are welcoming and comfortable. It is so akin to me when I reflect on the special combination of a reliable and humble Swiss attitude mingled with a temperamental, creative and enjoyable Italian Dolce Vita style. I am SwiTalian, as someone once described me!

Following the Unknown

Calabria is a beautiful region located at the toe point of the Italian boot surrounded by the splendid crystal blue Ionian and Tyrrhenian Seas. It is a land of strong and intense emotions. Despite its beauty and picturesque lifestyle, many south Italian regions experienced economic stagnation for many years. Hence, my parents immigrated from Calabria to the Swiss canton Baselland in the 70’s to find luck, love and a better future for their children. They heard about Switzerland offering work and support for families and business alike. They decided to take a risk and follow an unknown path in search of a better future. My mother and father taught me so much about life and food, about never giving up and following my dreams. My father was a mason and my mother looked after the household. I admire the fact they left their home for the unknown with only a few coins in their pocket. They may have been penniless, but they held a rich history of heritage and tradition.

My Food and Travel Journey

I have always been thirsty to discover the world, to travel and discover different cultures. This passion keeps me enthusiastic about life every day. It flows in my blood. Thanks to my parents, growing up in Switzerland with a solid education allowed me to initially work in Marketing and Communications and to realise my dreams in food and travel. So, I was fortunate enough to travel abroad and explore the world.

Venturing through unknown places I was able to intimately experience and understand the food and culture on offer, and how these bind people together no matter where from. I may not know the local or native language in a country, but this is no barrier when you share food and live by your gut instinct. Today I communicate with the language of love and appreciation, usually through the currency of food, smiles, hospitality and hugs. These experiences led to my blog, Lovefoodish.

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It makes me ultimately happy to have the chance to share my food and life stories with a curious community throughout the world. Blogging opens the door to local and international places. I encounter lovely people full of passion. They motivate me by sharing their knowledge, and listening to their personal stories fills me with joy.

Although I traverse the world in search of great food and culture, it is my family roots that I cherish the most. I often think back to the time where I would accompany my father to the local Swiss farmer to buy fresh vegetables, fruits or meat. My father's German was a bit sketchy so he would also gesture with his hands and feet to communicate, which was very entertaining! Having learnt German at a Swiss school it wasn’t long before I was very fluent in German and I helped my parents learn to adopt the language more comfortably.

Classic Calabrian

My father transferred to me the view to always question the origin of food and how to select quality produce, and to really appreciate food from the land. A tomato isn’t just a tomato.

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He loved to explain to me what makes Calabria special. I still feel pride for him when he reminisces. But he also taught me how to appreciate delicious Swiss ingredients, such as potatoes or seasonal juicy apples and cherries. Living in a small village in the countryside gave us close accessibility to the farmer. This made him feel more at home and serene, since in Calabria he also lived on a farm.

The extra-virgin olive oil, wines, bergamot liqueurs, liquorice, citron, herbs, honey and jams from Calabria are incomparable. They also offer a famous red onion called Cipolla rossa di Tropea which is mild and a bit sweeter than other varieties. There are special types of homemade pasta, one is called maccaruni, still made today using the traditional methods. Maccaruni are made using a thin long squared wire. The technique used goes back to my grandmother, and beyond. Another one is gnocchi. Calabrians celebrate food that is made as a family and there are some classic meats, cheeses and breads amongst the fresh produce.

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Typically, immigrants here in Switzerland have rented gardens allotments where they spend much of their summer days and evenings planting and tending to vegetables. My father was no exception. He planted his edible garden to replicate the farm where he grew up in Italy. It gave him the "freedom" to be in nature and do something he loved.

What about Italians loving Swiss Food?

When my parents visit me in Zurich they crave a Zürcher Geschnetzletes. It’s a veal steak cut in little slices with potato Röschti and a champignon cream sauce. We love to go for lunch at the Restaurant Kronenhalle. The place is historic and famous for serving this dish since 1924. Artists like Picasso, Strauss and Coco Chanel used to come here for a drink and food. This history somehow makes it so much more enjoyable.

Zurich has a lot to offer besides traditional Suisse Cuisine. You can find good quality, creative and multicultural food in every corner of the city. These multicultural vibes give me the feeling of traveling whilst still in my hometown. I invite you to stroll through my blog and get a picture of the culinary offerings in Zurich.

The Humble Tomato – Making Passata

There is nothing like producing tomato sauce from scratch, particularly when it is shared as a family tradition. Handmade and flavoursome, one of the tastiest things you will ever try. It is the highlight of our summers, when the family comes together spending hours sorting, peeling, and boiling tomatoes while chatting. Once you understand that good food is about simple, basic quality ingredients you won’t hesitate one minute to invest time in preparing it yourself.

My mother talks to friends and parents to find the best tomato supplier at a decent price. We use around 100-150 KG of tomatoes which produces sauce for up to a year and is shared amongst my brother, parents and myself. Despite the volume, home is where our tomato sauce is produced. Once the tomatoes are ordered, we drive at least 2-3 times to get all of the boxed tomatoes back home. Today mostly it's my brother, his wife and some aunts and uncles that all produce the sauce together. 

The tomatoes are carefully washed. My parents are perfectly equipped with all the material and instruments needed including big pans and manual sifters. After we wash the tomatoes they are cut into half pieces. Spotted or blotted pieces are removed. Then we add water in the pan. Let them cook ca. 45 minutes (covered) in a huge container over gas on a low flame and mix from time to time using a big wooden spoon until they are mushy and the skin starts to crack. Once they are cooked, we leave them to cool a bit. We use a sifter to eliminate the tomato skin and the seeds. You can pass the collected skin for a second time, you will get more "tomato sauce" out of it.  After the beautiful red liquid is filled into the washed and pre-prepared bottles. Make sure you use clean jars with working lids. Leave ca. 1 cm of edge free of sauce. After the filling is complete, the tomato glass jars are sterilised for a few hours on the fire in a huge aluminium pan. Cover the bottom of the pan with old rags or kitchen towels in order that the glass does not come in contact with the bottom of the pan (bottles could break) and place the jars carefully one close to each other. Fill water in the pan until the edge of the jar lids. Cover with some more kitchen towels. Now let them cook covered at a temperature of ca. 100 degrees for 1.30 -2 hours. Check from time to time to ensure the jars don't touch each other and crack. For 8 KG of tomatoes you should get ca. 24 jars of 250 ml each.

Of course before everybody leaves, the highlight of the whole event is to eat fresh pasta and sauce all together.

Traditional Italian Tomato Sauce (makes 4 serves)

500 ml of tomato passata (prepared and cooked as per above)

1 red onion chopped

1-2 spoons of olive oil

Handful basil leaves

Salt/Pepper

Preparation:

Roast the onions with the oil

Add the tomato passata

Bring to boiling

Add some salt and the basil

Let boil on a low temperature for 30 min 

Adjust with salt/pepper to taste

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The Marvel of Life’s Pantry Staples

Alongside taking care of the administrative tasks, my mother is an excellent pasta maker. On occasion she loves to spoil us with homemade maccaruni, tagliatelle or gnocchi. It's a skill passed down from my grandmother.

On a classic Sunday in my family’s home the family comes together to enjoy food and energetic discussion. It’s not a cliché, we really do speak very loudly to each other. It’s how we express our emotions and feelings.

For this occasion, we often make pasta from scratch. It is a way of playing with ingredients, getting the feeling on how texture and shapes are created. While writing this post I shared this tradition with my niece and nephew. There is no other experience like eating homemade gnocchi with home-produced tomato sauce. It is no doubt the cherry on the cake, except it’s tomato sauce and pasta. 

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Recipe for gnocchi (makes 4 serves)

General rule of thumb:
1 medium-sized potato per serving or person. For every potato, use approximately 1/2 cup of flour.

1 Kg of potatoes

1 egg

300 g of flour

Salt to taste

To serve:

Grated parmesan cheese  and basil leaves

Making the Gnocchi:

Add enough water to cover the potatoes, boil them (skin on) in a large pot for 20 minutes until fork tender. The skin helps ensure the potatoes don't absorb access water. Over-boiling will cause potatoes to become mushy and overly wet.

Drain the potatoes well and allow them to cool.

Once cool peel the potatoes. Rice the potatoes using a potato ricer or simply a fork.

Mound riced potato in the middle of a clean, dry countertop. Create a volcano shape/well-shape in the potato and top with the flour. Add a generous pinch of salt.

Add the egg, by breaking into the centre of the well. Blend the egg into the potato mixture with a fork.

Start to pull in the flour and the potato. Use your hands to combine all the ingredients. The mixture will begin to take on a dough texture.

Knead the dough until it has a smooth surface. Be careful not to over-knead. Be aware of adding flour at this point: too much flour will give you hard gnocchi.

Shape the dough into a long wide rectangle. Cut the dough into several smaller pieces (size can be rough - just so it is manageable to roll).

Roll each dough piece into an even thickness rope. Cut little cubes out of the rope and start forming the gnocchi either with a fork or a wood gnocchi roller or even by using the tip of your trigger and middle finger.

To prevent the gnocchi sticking keep in a cool area and coat them with flour shaking away any superfluous flour.

To cook the gnocchi:

Place the finished gnocchi in a large pot of salted boiling water. Cook the gnocchi until they float to the top. Usually 2-4 minutes.

Gently remove them with a slotted spoon. Drain them well.

To serve:

Toss the gnocchi through the tomato sauce (recipe above) in a large pan and cook together for about 2 minutes.

Put your grated parmesan cheese and basil leaves on top. Enjoy!

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Marina is a food and travel blogger who seeks out stories of cultures associated with the palate. She has a soft spot for her hometown of Zurich and loves to showcase the eclectic cuisine from the streets and alleyways throughout Switzerland. 

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Wattle Seed: A Reminder of Native Knowledge

When in a foreign land most people become acutely aware that one is in someone else's territory. There is an innate form of respect held for that fact alone. Like as a kid at your friend's house for a sleepover; it's fun and you play and it's more enjoyable in a way because it's slightly foreign, but you tread carefully because parents are there and you respect that you are in someone else's home. But, like crashing the sleepover, gorging on the table of snacks that Mrs Jones has laid out so nicely and barging in on the pillow fight, all without being necessarily invited, as one generation supersedes the next, this element of respect for entering other lands is slowly slipping away. There is an increasing sense that inhabiting other lands and claiming is a right not a privilege. Perhaps it was always there, it's just been compounded by the increased number of people meshed across the globe.

It is easier now to travel and experience different cultures than any time in history. A significant part of what makes exploring foreign countries so enjoyable is the unfamiliar. Experiences only read about or filtered by screened devices. An increasing number of travel companies are offering bespoke travel experiences as consumers look for ever-increasing unique interaction at the heart of traditional culture. People now want to delve deeper into natural customs and learn of the practices of native communities.  This is a fabulous thing. Alas though, we are so distracted in our hunt for the experience we seem to have missed the part of the equation where we factor in the source. The native people that so graciously offer sacred knowledge passed down through generations, or custodial practices precious to their beliefs and customs. There are groups that operate sustainably, such as Alternative Peru, but in many cases this knowledge seems to be a free-for-all. It appears the issue isn't so much the misguided intentions of those inadvertently profiting from this know-how, it's the lack of a universal model to avert such forms of plagiarism. Demand for communities to share their cultural wisdom is a good thing, as long as it also benefits those doing the sharing. A case in point is this blog itself; I want to share and celebrate traditional cultures but find a way to also give back. Without celebrating tradition and understanding there is no fuel to give back to these communities in the first place. It's often not purposeful contempt, it's that we just don't know how to give back, or it's just not as accessible as it could be.

What's after millenials? Neo millenials? Meagan Johnson tells us they are 'Linksters'. Where's the catchy term for 70s-80s children? 60s? 50s? Not required, we were simply cool. So these 'linksters' and all that will come 'A.D.' to their generation. Heaven forbid, with their umbilical cord attachment to screens of all varieties and all other offspring of celluloid (gosh I sound old). The incessant need to happy-snap yourself all over the world in increasingly unique and intrusive circumstances. It seems the voyeuristic nature of techo devices has, to an extent, dictated the direction of our evolving view of the world. It is difficult to envision how future generations won't innately feel entitled to pillage all lands of resources, experiences (tourist-based or organic), local's trust and native information, primarily based on a sense of entitlement, and often in exchange for tuppence. 

Admittedly a tangential point, but one worth making nonetheless; all too often I feel conflicted by this myself in one way or another, such as when taking photos overseas. Like many, on holidays I love to take photos. While still quite young on my first trip I happy-snapped away and thought "why are they holding out their hands for money, it's my choice to take photos and I shouldn't have to pay anyone for the privilege". I've never profited off any images I've taken in other countries but years and additional trips later I have woken to my previous naivety. When I receive any kind of return on an image taken, in currency, likes, verbal accolades, mum complimenting you in that slightly left-of-field way that only mum's can, then I feel guilt that I didn't pay it forward when I took the image. Herein lies the conundrum. At the time one never knows which images will pay off. Does one bleed the piggy bank dry tossing coins for each of the 8418 images one takes on a holiday? On overseas trips since, I have ensured whenever there is a person in primary focus in 3rd world countries, I offer some cash, whether return is looking likely or not. Likewise if you learn a skill or a custom and then go back to your home country and launch a business based on that native intelligence, where's the just returns for the source of that knowledge?

So, back to what was intentionally the soul of this article but perhaps a conjoined limb of the point just made; in a single statement: 'Native knowledge is sacred', and till now in many ways we seem to have missed this respect train. Yes we pay for our travels or at times what we learn through a screen from others. When one pays one expects a service or product, but this, like everything, (as we are beginning to realise), needs to be sustainable. We cannot just milk it dry and expect no ramifications. 

In a Word, Heritage

I forever feel blessed for the fact that I am tied intricately to not one, but two lines of heritage. My family lineage is German and by birthright I am bestowed the treasures of Australian culture. Many people today share a similar privilege of a tie to more than one country. Devastatingly, individuals are not solely guilty for taking native cultures for granted. I'm disgusted to say the Australian government throughout history in all it's segregated glory has been one of the most atrocious for failure to acknowledge and nurture the native history that is our Aboriginal culture. The richness that native Aboriginals have and could have (beyond expectation) provided, if given the chance and handed some rights to preservation and respect. One would say it's never too late, and it's not, but we have had our sliding doors moment and now we have a myriad of maligned cultural distortions, resentment, alcoholism, abuse, and a culture run of it's native rails.  

The sacred wisdom of our Aboriginal ancestry leaves us a very privileged nation, likewise for every other region across the globe and their own unique traditional ancestry. We still lack the legislation required to ensure those who are the source of traditional practices are offered just rewards for the market value this knowledge provides. The aim should be finding the balance between harnessing the benefits of folklore, cultural expression and traditional knowledge, yet protecting and preserving the wisdom and the livelihoods of those who are the source. We should be embracing the social and cultural value in a sustainable fashion rather than exploiting source communities and allowing piracy of this wisdom. Some international regulations are in place that cover benefit-sharing, but more needs to be established as exploitation is still rife. In the case of businesses profiting from such awareness fair compensation or equitable and agreed inclusion in the supply chain with protection of traditional customs is not yet standard practice. Lord knows we have enough certification bodies today, and so I'm conflicted in suggesting this but perhaps a model similar to Fair Trade trading partnerships may be adopted with producer organisations and labelling initiatives in place? 

Making a Difference

The Electronic Journal of Law (Murdoch University) covers this controversial topic in detail categorising that cultural property can be "all kinds of literary and artistic works such as music, dance, song, ceremonies, symbols and designs, narratives and poetry; all kinds of scientific, agricultural, technical and ecological knowledge, including cultigens, medicines and the rational use of flora and fauna; human remains; immoveable cultural property such as sacred sites, sites of historical significance, and burials; and documentation of indigenous peoples' heritage on film, photographs, videotape, or audio tape". Within some communities custodial rights may govern the passing on of traditional practices and patrimony, thereby preserving it and minimising the risk for breach outside of community agreements.

The World Intellectual Property Organisation (WIPO) and some other organisations have made headway in compiling digital libraries of traditional knowledge. Providing a co-beneficial regulatory framework that protects the cultural and social expressions and lore of native people, which is key to preventing economic exploitation and preserving cultural heritage. However, some countries have opted to adopt a sui generis regulatory framework to specifically protect traditional medicines and prevent third parties from gaining any type of exploitative economic advantage. IP Australia have established The Dream Shield program that offers support and advice to indigenous Australians and Torres Strait Islander people on how to protect their native philosophies from capitalisation. Not-for-pofit organisations such as FairWild are focused on fair and sustainable practices for both people and plants. They provide a framework for resource management throughout the supply chain to ensure ecological, social and economical sustainability and protection of customary rights and natural resources. Australian Native Food and Botanicals (ANFAB) is a not-for-profit organisation that works as an intermediate between traditional owners of botanical expertise, government bodies and regulatory authorities. They not only promote the applications and benefits of traditional botanicals but work to maintain the rights and privileges of native communities and their associated knowledge. 

Celebrating the Wattle Seed

Historically, wattle seeds have been used for centuries and form an integral part of the indigenous Australian aboriginal diet. Research by Vic Cherikoff reveals the complex makeup of the wattle seed; the seeds contain selenium, magnesium, potassium, calcium, zinc, phosphorus and iron, as well as Vitamin E and a complex range of fatty acids and amino acids. Extensive in vitro research conducted by Kah Yaw Ee has shown that roasting wattle seeds leads to an increase in the level of phenolic compounds and a corresponding increase in antioxidant properties and nutritional value. Rinaudo, Patel and Thomson cover the topic of combating hunger in Potential of Australian Acacias; in semi-arid lands they review the capability of Acacia species to thrive in arid regions and provide a nutritious food source to areas more susceptible to famines. 

In the case of brands offering Australian native foods, sadly we struggled to find suppliers who appeared to support indigenous communities. We did manage to find one with noted support:  Natif* offer a roasted wattle seed grind along with other native Australian herbs, spices and foods. Natif support remote Indigenous communities through channelling funds to the Australian Native Food Farmers and the Australian Native Food Industry.

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The options for using wattle seeds are endless:

  • Add roasted wattle seed to your morning cereal or smoothie bowl

  • They can be milled to make a gluten free flour

  • A wattle seed syrup can be made by boiling down the seeds with a raw sweetener of choice.

  • Dessert ideas are endless: wattle seed meringue, wattle seed chocolate mousse, wattle seed granita, wattle seed cream, wattle seed yoghurt….  

  • Adding some of the seed liquor to nut milks would add a beautiful and nutritious roasted nut flavour

  • Use in a similar fashion to roast chicory root by blending in with your coffee for a nutrient-rich roast, or even use roasted wattle seed as a complete coffee substitute

  • Crushed seeds would be a fabulous addition to dry rubs for meats

  • Heating the seeds in oils would add a pleasant roasted flavour

  • Any cocktail that uses coffee could be substituted with wattle seed as a tasty, nutty and healthy alternative

  • Reputed to have anti-inflammatory, rejuvenating and cleansing properties, the soaked seeds can be used in facial masks and scrubs

  • Wattle seed glycerites (glycerine/water) are high in amino acids and are available for purchase for use in skincare.

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Taste Profile

Mild, nutty, coffee, unique combination of savoury and dark chocolate tones, hint of dry sherry.

Interestingly the taste profile can perceptibly vary between species of Acacia seed. 

Note: The compounds that contribute the taste and colour profile of the roasted seed seep easily into boiling water.  

Wattle Seed Products:

Wattle seed gin by Iron Bark Distillery

Nomad Brewing Co offer a malt beer, Long Trip Saison, that combines coffee, hops, wattleseed and pepper:

Wattle seed extract by Bush Food Shop

Grapeseed oil infused with wattle seed by Native Extracts, rich in fatty acids to hydrate, nourish and preserve the skin.

Wattle Seed Ice Cream

To prepare the seeds:

Grind a nominated amount of seeds down in a mortar and pestle. Roughly is fine, it doesn’t need to be a powder. In a pot add approximately 1/3 seeds to 2/3 water. It can be very rough (we just added twice height of water into the pot). Gently boil the water down to the level of the water is just above the level of the seeds (just covering). The water should be a deep brown colour now and slightly more viscous than water. We tried this method both with grinding the seeds and not grinding the seeds and we found both the decoction and the distribution through the ice-cream is much more desirable when the seeds are ground prior to boiling. Cool the infusion with seeds to room temperature or in a refrigerator.

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CHURN METHOD

We based our recipe on Skye Gyngell's over at Cooked, although we used 4 eggs instead of 6:

450mL double cream

150mL milk

4 free-range egg yolks

120g sweetener of choice (castor sugar, coconut sugar, rapadura sugar, agave syrup....)

1 tbsp soaked wattleseeds and the liquor (or more or less if desired)

Gently heat the cream and milk with the wattleseed concoction stirring until it gradually reaches just below a boil. Take off the heat and allow to cool. Whisk together the egg yolks and sugar until pale and thick. Gently stir the warm cream/milk mixture into the beaten egg yolks. Place the entire mixture onto very low heat and continue to stir gently until it reaches a smooth custard consistency (about 6-8 minutes). Make sure you don't scramble the egg mixture. Pour into a bowl and allow to cool. To make the ice cream follow the instructions of your ice-cream churner. Make sure the churner bowl is chilled before you add the custard mixture for churning.

NO-CHURN METHOD

200g sweetened condensed milk

500mL double cream

1 tbsp soaked wattle seeds and the liquor (or more or less if desired)

Whisk all together until thick and well combined. Using a spatula transfer into a container, cover with clingfilm and freeze until solid (a few hours).

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READY-MADE METHOD

The cheat's method!

Soften your ice-cream slightly and add the decoction plus the seeds. You can opt to strain off the seeds and flavour with the aqueous syrup alone but we found as the flavour is quite mild it is more desirable by adding the grounds seeds as well. You could even blitz it into a paste for more even distribution throughout the ice cream. The boiling process softens the seeds so they are very palatable within the ice-cream. Place into a freezer or blast chiller to set. 

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Please note: Some acacia varieties, such as Acacia georginae and Acacia ligulata, do contain toxins so ensure you are familiar with the species and only purchase from reputable sources. 

Other useful links:

The seeds are not available from all acacia varieties for culinary applications, Outback Spirit lists the edible species of Acacia most commonly used. 

For growing your own, Wild Seed Tasmania offers a great summary of various types of acacia, their profile and how to grow and cultivate them.

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We would love to hear about progress towards protection of traditional knowledge and native botanicals in your country?

We would also love to update this article if there are brands that offer native botanicals through supply chains that support traditional knowledge please let us know!

* This is not a sponsored post, none of the brands mentioned have paid for endorsements. 

Handmade: The Shaping of a Cypriot Creative

Growing up in my family “handmade” was a way of life. We grew up in the capital of Cyprus, Nicosia. Many aspects of our Cypriot upbringing were based on handicrafts and self-sufficiency. Almost every piece of clothing we owned, even our bags and purses were sewn from scratch by my mother, Elli, a seamstress for many years. She even sewed our school uniforms. I was so envious of other kids at school with their newly purchased clothing. When you want what you don’t have. Of course, exactly for that reason, I did not appreciate my mother’s creations as a child. 

Once the embarrassment shifted away I grew to truly love that my mother made almost everything herself. It was normal in our family. So for me, it became only natural to create. I made postcards and greeting cards then moved on to designing and making clothes as a hobby. My mother and I would choose the fabrics together for dresses, skirts and tote bags. 

The Journey of Creation

I then began to experiment in jewellery creation, still working closely with my mother in the design and production process. I would extensively research for my creations: reading about the materials, experimenting with different fabrics and techniques and gradually I began creating my first earrings. I started working with various beads and then realised that using textiles and threads enabled me to better express my creativity and character. I began working with felt and then expanded to a myriad of fabrics, yarns and fibres. I became quite bold at times and utilised paper and even elastic bands. I like to use anything that intrigues me. I like to be able to manipulate and transform these materials into something interesting and alluring. I created necklaces, bracelets and rings and added them to my collections. 

My mother was enthusiastic and soon joined me in creating pieces as well. Over time she introduced techniques familiar to her making her creations unique in their own right. She would crochet designs with a particular smooth off-white thread, and at times other colours as well. 

Cypriot needlework

Cypriot needlework

The Art of Velonaki & Lefkaritika

There exists a Cypriot crochet technique known as “velonaki”, for which you use a specific velonaki crochet tool for the embroidery. It was and still is a renowned method. So we started applying these methods to create jewellery designs. It can be used to make clothes, bags and even bathing suits. My grandmother still makes a lot of beautiful designs using velonaki, including decorating bathroom towels and pillow covers. It is a classic Cypriot tradition to gift newlyweds with velonaki decorated towels and pillowcases. Although not so common nowadays, my grandmother loves this tradition, and she continues to make these types of gifts. The lacework can be used for a myriad of applications including bridal gowns, tablecloths, curtains, napkins, bed sheets and pillows, camisoles and even parasols. 

Velonaki: Cypriot crochet

Velonaki: Cypriot crochet

Another closely related traditional embroidery called Lefkaritika originates from a Cypriot village, Lefkara, located not too far from the province of Larnaca on the southern coast of Cyprus. The art of Cypriot needlework developed in Kato Lefkara and in the neighbouring village of Pano Lefkara. Today, you can wander around the village and see women sitting outside their homes, alone or with friends knitting these amazing designs. Also known as 'Lefkara lace', this needlework is by far the most well-known up to now in Cyprus and abroad. The village is fascinating and this exclusive custom is something that attracts locals and tourists. 

It is believed the Lefkaritika art began when Venetian noblemen and women who stayed in the village taught the locals the delicate handicraft. Although some of the lace patterning, is reputed to have been drawn from pre-Venetian times. Originally known by the term Asproploumia, it slowly became a tradition of local Cypriot women. They passed down the lacework skills as part of their dowry. Cotton was originally used, but then as the art form was refined, the women used linen. The shapes and designs are often specifically geometrical, further elevating the skill level required for the craft. The origin of the linen and thread used is of utmost importance. The linen is sourced from North Ireland and the thread is French. Only white, olive-brown and a fawn-type colour know as 'ecru' are allowed. The designs applied are influenced by not only region but also generation and often tell tales in the shapes and motifs used.

Lefkara, Cyprus. Image courtesy of Hans Daniel.

Lefkara, Cyprus. Image courtesy of Hans Daniel.

Competition between the village seamstresses resulted in continuously more precise and intricate patterning and honing of the women's skills. Sadly, with younger generations from Lefkara moving away to gain university degrees and careers, there are scarce descendants to pass the art of Lefkaritika on. With cheaper machine-made imports infiltrating the area, there is little incentive to learn the art and try to make a living from it. These days it is primarily older women gathering in groups outside their homes and enjoying the art as more of a hobby. Alas, this lace-making art may naturally pass away with the Lefkara seamstresses. This is why I cherish that my mother and I also shared a Cypriot needlework tradition and it is kept alive to this day.

Loss & A Dedication

Since my mother’s technique was from the traditional embroidery of Cyprus my designs were unique and modern but also had a “Cypriot” feel to them. My mother and I worked together constructing unique combinations and later my older sister also contributed a few designs. Some pieces were very minimal and others with more complexity. From that point, I created a brand and received moving feedback from friends and people visiting various markets where I was selling my accessories. It was so rewarding to see my work, influenced so greatly by my mother, both worn and appreciated. It felt so fulfilling, and I was very grateful for that. 

While all these fantastic things were happening and our creativity was at a heightened level my mother got sick. After a long battle with cancer, she passed away, and that was when everything ceased. I also lost my copywriter job and so I hit rock bottom. Devastated, numb, sad. 

Anna's family in Cyprus

Anna's family in Cyprus

I decided to retrieve all the earrings she had created from various shops where I was selling our accessories, and I gave them to dear friends and cousins. I thought that was the best thing to do at that time. I couldn't focus on making anything or have reminders of the cherished moments we shared.

After a long while, one day, I just woke up, literally and mentally. I went to the room in the apartment where I kept all my materials and tools, and I just started creating. I have no idea what I made, but I will never forget the feeling that came over me at that exact moment when I was using my hands to create. Just to work with my hands; as simple as that. I thought this is what my mother would want me to do, to continue focusing on being creative and so that’s what I did. 

Anna and her mother, Elli.

Anna and her mother, Elli.

'annakoumoushi' Becomes Official

The collections multiplied, and I started creating other products as well, such as tote bags, pouches, key-rings, t-shirts and wooden children's products. 

One of the projects I am most fond of now is a collaboration with a dear friend titled “Made In Cyprus”. Our way of celebrating and promoting our native island through various modern souvenirs. We design pouches, t-shirts for men and women, postcards, and summer totes. Both locals and tourists embraced these products which made us feel quite patriotic.

This journey has led me to have my own small studio in Nicosia, the capital of Cyprus, where I have all my collections on display. Sometimes I can’t believe that I have my working space and studio. It’s my happy place. My “home”. 

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Feature image courtesy of Artemis Psathas. All uncredited images courtesy of Anna Koumoushi.

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Anna Koumoushi is an accessories designer and part-time copywriter and editor. A firm believer in creativity, she loves her family, traveling, and her plants. You will win her heart if you offer her a glass of good wine and a great conversation. She gets magically lost in cinema and she believes that there is always good in the world and in people. Her mother is her ‘guide’, the two Elenas and Vasiliki are the bright stars in her life and her friends her driving force. Her goods can be found at annakoumoushi.com.

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twitter: @annakoumoushi 

instagram: @annamoushi16  

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Disclaimer: This is a non-sponsored guest post. No royalties were exchanged for this post.

by Britta

The Passport

We live in a world today where we are divided by borders and walls.  Something as ephemeral as a piece of paper, a document or a passport can acquire the potency of a curse that feels like it cannot be broken.  Struggling to claim basic rights like self-determination and freedom of movement, those afflicted come to experience the passport, not as a symbol of identity and pride, but as a source of angst, a burden and a catalyst for desperation.  Ultimately the passport becomes the tool of a system that enables and perpetuated racism.

The Passport project: Name purposefully withheld.

The Passport project: Name purposefully withheld.

Henley & Partners’ Visa Restrictions Index ranks passports according to the number of countries to which their holders are afforded visa-free access.  Using the index as a point of departure, I address the struggle of humans who come from the countries that occupy the bottom of this international list.

What does mean if you come from Yemen,  and your country is 98 on the list? What does it mean, if you come from Syria and your country is number 101 on the list?  What does it mean, if you come from Afghanistan and your country is number 104 on the list?  What does it mean and what does it look like?

The Passport project: Families who live in a world of temporary things.

The Passport project: Families who live in a world of temporary things.

This project explores the experiences of people who are hindered by their passports. It is about the people who are banned from entering countries; asylum seekers and stateless individuals who cross oceans and land masses to obtain a passport that will guarantee them a higher value in life. It is about the people who were not born within the “lucky” borders. 

Calling on my own experience, this project reflects on freedom and the limitations placed on some people to come and go across jurisdictional spaces. My work aims to visually articulate people’s struggle to leave countries where conditions of violence, war, and aggression are prevalent. It weaves imagery that seeks to depict the unpredictable and transitory nature of such restricted lives, with reflections on personal moments; handwritten testimonies that capture the hopes, fears, dreams, and struggle that belie the sense of ‘other’ that is fostered by restriction of movement.

The project is about depicting the people that are hindered by their passports, the people who are banned from entering countries, the asylum seekers, the refugees who cross oceans and seas to obtain a passport that will guarantee them a life.  It’s about the people who were not born in the “lucky” borders. This project is my desire to look deeply into the lives of ones’ freedom, the limitations of opportunities for them to go and come across the jurisdictional spaces. Through the relationship between texts and images, I want to illustrate how this cultural icon and the most political object called passport becomes a visible reminder of those who belong and those who are not to the modern world today.

The Passport project: Refugee asylum residential center in Netherlands.

The Passport project: Refugee asylum residential center in Netherlands.

My target groups are the people who come from the countries that occupy the bottom position in the Henley & Partners’ Visa Restrictions Index, which ranks passports according to the number of countries to which their holders are afforded visa-free access. I want to investigate what it looks like to be number 98 as the case in Yemen. Or 101 as the case of Syria, or 104 as the case in Afghanistan. I interview the asylum seekers, refugees and immigrants, and the book includes fragments of their past and written memories.

The Passport project:As I was walking in the refugee camp in Amsterdam. I was intrigued to visit the family section on the 2nd floor of the camp. There were many writings on the wall and I felt particularly attached to this one. “ I love you Papa".A…

The Passport project:

As I was walking in the refugee camp in Amsterdam. I was intrigued to visit the family section on the 2nd floor of the camp. There were many writings on the wall and I felt particularly attached to this one. “ I love you Papa".

A little girl came near me as I was photographing it.
I asked her if she was the one who wrote this? She said yes. Then I asked where her Papa was? Her response was: “I don’t know, we left he stayed”.

The approach is to portray these people behind a glass devise to convey the idea of experiencing hardships and the limitation of their freedom. The ultimate goal is to produce a complete photo book that includes these portraits as well as fragments of their lives, memories and reflections.

The Passport project: Inside the publication.

The Passport project: Inside the publication.

A letter from the book:

Dear Thana

"I very much believe in the spiritual and motivational quote "Life is like a camera so always keep the smile" so I did smile while you were taking the shot with the glass-pane and many memories came up to my mind, in other words I was literally flying back in time. Worth mentioning I was wondering why I am away from the warm of the family, it's gennuine care along it's unconditional love and all I got back in answer "it's beyond my control". Sadly, few weeks later I horribly lost my father and not ironically I fully realise the high price and the painful meaning of  not optionally being alienated..

I am not able to put into words I am afraid.."

The Passport project: Cover.

The Passport project: Cover.

All images courtesy of Thana Faroq.

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Thana Faroq is a photographer and  storyteller from Yemen. Earlier last year she was awarded the "Break the Silence scholarship" from the University of Westminster in London to pursue a Masters in Documentary Photography and Photojournalism. She worked with several international NGOs to document stories of women and war in Yemen such as the British Council, Care and Oxfam. Her work has been featured in several magazines and platforms including CNN, BBC, Aljazeera and Huffington Post. Her latest photo essay "Born in Prison" has appeared in World Press Photo.  The Passport project is a work in progress and there are still voices from different nationalities to be targeted and heard. People from Yemen, Afghanistan, Syria, Sudan, Somalia, Iraq.......

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instagram: @thanafaroq7   

twitter: @Thanafaroq 

Disclaimer: This is a non-sponsored guest post. No royalties were exchanged for this post.

Wakimukudo: The Way of the Heart

It’s a Friday, and I’m in a small family run unagi (a Japanese eel restaurant) deep in the heart of the mountains around the Kyoto prefecture. A mother is serving tables with a smile on her face, her son is enthusiastically grilling the unagi (eel), and her daughter-in-law is carefully preparing tsukemono (pickles served as appetisers to rice). The only other guests aside from myself; a man in his mid-forties tenderly feeding his old mother with a wooden chopstick. The smell of ancient mahogany instils a profound peace within my soul, as I dip my chopsticks into steaming rice. The rice is served in a classic Japanese red and black Lacquerware box. Unagi, is a favoured dish in the summer season, as it helps restore energy lost from the intense heat. The air is still, the mood loving. The decor of the room is simple and humble, reinforcing the richness and love of the people within it.

It is moments such as these which evoke a feeling that I have come to name as ‘Wakimukudo’ – a way of being, and a concept of the heart which replenishes you with the power and feeling of positivity. That warm feeling lightly felt within the chest, so simple yet its presence undeniable. Triggered by either a conscious, subconscious or unconscious stimuli. This is what I learnt during my travels through Japan; that the heart is enlivened by modest moments, simple things - far from what satiates the thirst of the mind. Its language is subtle and silent.

Japanese nature and serenity

Japanese nature and serenity

Serendipity in Japan

Prior to my Japenese pilgrimage serenity was not so familiar. Each weekend was an escape from the dulling routine of modern life. Looking back, I realised that loud music and constant parties were simply a way to dull the heart and the senses. It furthers us from the silence to which the heart responds. It is a paradox of modern life to which many of us are frequently exposed. To find ourselves lost to that which is transient while searching for meaning and missing the essence of what is within and without. 

But then my life was turned around; I was granted a unique opportunity to travel Japan exploring isolated temples and shrines, studying ancient Japanese philosophy and wisdom. It truly opened my eyes to my purpose and passion. Here I found ancient philosophies of design and secrets to temple curations that are known only to a rare handful. The Japanese focus their philosophy and everyday life on discipline. Their interior temple designs are constructed based on a wisdom of the inter-connectedness of all. The beautiful mountains around Kyoto are dotted with these secluded mystical temples and shrines decorated with ornate patterns. They are beautiful and are understandably popular with the tourists, but what many overlook is the deep rooted stories and essence that lies beneath every pattern and every design.

I was gifted with this opportunity thanks to my good friend who spent his childhood summers in these rustic temples. He was born with Asperger’s syndrome, and his parents hoped that the experience within these temples and learning meditation techniques would help him overcome his childhood disorder. Not surprisingly they were right. He triumphed over his condition, and it became an ability rather than a disability. It was due to him that I gained the permission to venture and be taught on the sacred design techniques within these temples.

Traditional Japanese temple - exterior architecture

Traditional Japanese temple - exterior architecture

My time in Japan was so rewarding; it imbued me with discipline and helped me see the world differently, to find the beauty and appreciation within every single moment. To have focus in my pursuit of creational design, and to strive to fulfil my goal in life without distractions. To simply let be and find creativity in silence, to appreciate the power of nature, such as that of the wind – its ability to come forth and shatter some leaves, but at the same time it rejuvenates and renews. The simple sense and ethos behind all this can be found in the beautiful and intricate techniques used for these isolated Japanese temples. All too often in this modern world, the genuine meaning of these patterns and the sense of wonder they evoke has been lost. Instead, they are used as decorations or as ornaments to make a venue look nice. Designs such as those, to me, miss their real purpose. Take the symbol of a flower basket for example – a profusion of flowers inserted into a basket woven with bamboo. Legend has it that this symbolises a beautiful nymph with the power to summon happiness. You can find it in all sorts of places – in paintings, on ceramics, on a kimono or lacquerware. It is a very ancient symbol.

Every pattern carries significance, and it should be used and appreciated in this context. By understanding this ethos underpinning Shinto and Buddhist designs, I was able to bring them into my creational endeavours.

Traditional Japanese exterior architecture and design

Traditional Japanese exterior architecture and design

Japanese Temples: Appreciation

Spending my time in rustic temples and learning about Japanese history and the wisdom and analogy behind each beautiful yet sacred pattern exposed me to a new way of thinking. Objects are much more than ornaments, as nature is not to be appreciated for its appearance alone. They don’t merely exist in the physical space, they each have a spirit and a life force. Nothing is static; nothing is ever just an object. Everything holds forces within. We might see an object like a rock as a physical entity, but in ancient Japanese philosophy, it is much more than that. It has a unique force, a critical part of existence.

Indeed it may also be quite the reverse; the secret is a lack of structure. Designs should flow naturally. For example, the altar of a Japanese temple can be meticulously ordered, and yet it symbolises the organic flow or the movement of those forces. Something that structure can’t contain – flow is found in everything in ancient arrangements and designs. Similarly, just like the heart itself; its rhythm is a flow, to which the mind abides.

Design can convey a message, but it can also whisk us away on journeys – not necessarily through physical space, but through emotions, life, philosophy and nostalgic reasoning. Using everything I learned I wanted to create something which helps an individual conjure positivity within one's heart or to stop and think about the meaning and philosophical connotations behind it. Design should not simply be a pattern, but a message which conveys a meaning and aims to transmit a feeling and a way of being. It was my journey through the heart of rustic Japanese shrines and isolated temples that helped open my eyes.

Intricate traditional Japanese carving

Intricate traditional Japanese carving

Japanese Temples: Construction

The Japanese highly value raw materials such as wood. Considered more than an object that is utilised to create a structure; it is respected accurately as a living being. Hence, in ancient Japanese architecture, no nails were allowed in construction or interior curation. The concept of creating wooden joinery within old temples was introduced to Japan through China. It was prominently throughout the Han and Tang dynasty that the technicalities of wooden joinery were widely embraced. Thus, the Japanese developed methodologies which were adapted from traditional Buddhist beliefs, creating unique joineries that interlock or interconnect pieces of wood together. Even in Japan today, many wooden joineries are still preserved throughout traditional wooden homes in various places in Japan. The interior joinery within a temple is the most important element within the constructional phase. Curations of such, take into account the character of the different types of wood. It is traditional practice throughout Japan, that wood used for building or design is sourced from various trees based on geology and physiochemical makeup (e.g. the location within the mountain, the air intake, the sunlight intake, etc.). Hence, similarly to metal in the west, wood in Japan is considered in how it responds to a change in temperature and throughout seasons. In conjunction with this, the choice of wood is also based on the philosophy that each type of wood carries a unique 'character', and this is reflected in its application.

Intricate Japanese design

Intricate Japanese design

Japanese winter - detailed roofing design

Japanese winter - detailed roofing design

Many visitors frequent temples in Japan and appreciate the beauty but are unaware that each piece of wood was specially selected based on what the craftsmen and curators feel would best reflect the purpose of the temple itself. Additionally, every wooden joinery within the temple grounds is created with acute calculation and precision, contributing value and personality. Comparable to creating the perfect piece of sushi that one can savour with the knowledge that a chef has trained in the art of sushi his entire life.

Formulas of proportion are utilised to imbue harmony. The placement of a single pagoda or the ‘main focal point’ is akin to other philosophies, such as the mandala of the Buddhist sutra. Of utmost importance is the ability of all individuals who are involved in the process of its architecture, design and curation to envision a three-dimensional structure from a two-dimensional blue print.

Wakimukudo The Label blueprint

Wakimukudo The Label blueprint

Wakimukudo The Label loom design

Wakimukudo The Label loom design

A temple is a way of being. It reflects harmony, as well as, the power of art and craftsmanship in bringing to fruition a symphonic orchestra in the form of a visual-cognitive place of spirituality and silence.

Embracing Lessons of Old Japan

Everyone’s journey is different, but there are a few secret philosophies that I have learned through exploring Japan that pertains to the way of temple and shrine design.

Wakimukudo The Label Founder - Hermione Skye

Wakimukudo The Label Founder - Hermione Skye

1. In adverse surroundings do not allow oneself to fall into the demise, but uphold your ground. Just as a man is measured by his or her values, creations and designs should also reflect the true inner will found within the heart.

2. If you can find solace from a single drop of water, then you know the way of the heart. Curation and design should exhibit this simplicity. The beauty of a sunset can be conjured universally because it evokes fondness within the heart; this is what I wish to channel through my experiences in Japan.

3. Every design or curation should convey a simple message of positivity that hits the heart and triggers a warm feeling of appreciation.

4. Patterns should not be static – they should flow. Capturing movement is critical. Think, for example, of the emotional and physical flow you find within yourself when you stand on the bank of a river, sit by an ocean or stare into a waterfall.  Movement is not something predictable, but its presence is known when tuned in. Within Japanese temples or shrines, the exterior is very structured, but the interior follows the flow of these forces.

5. As a designer, I am responsible for my creations, and my attitude will shine through what I create. So, if I go into the design process without a benevolent mindset, it will have a harmful effect on the design, how it looks and how it makes people feel. Designs embarked upon devoid of love in the process cannot evoke positive emotion in people when they view them.

So, when I begin any of my designs or curations, I dedicate my mind to evoking that sensation of bliss that I wish people to feel when they witness my designs or curations for themselves. If you have love in your heart and positivity in your mind, it certainly will transmit into your hands and through into your creations. Every object that one uses be it a calligraphy brush to paint or the texture of raw material that one chooses, it must symbolise the same flow of energy in oneself because this amplifies the magnitude of the final creation.

Presently, my deeply rooted determination is to revive the way of ancient Japanese philosophy, to trigger the Wakimukudo within others. For me, Wakimukudo is a way of being - a concept of the heart, which replenishes and increases the power of positivity within one’s chest. It is this constant exposure and magnification of love in the heart of others, that my purpose lies, to be able to play my part in increasing the happiness in others through my designs and curations.

Traveling along this journey also made me realise the blessings bestowed upon me by the universe. Most pertinently, my close friend who gave me a unique opportunity to travel Japan and to learn the truth behind temple curations and designs. The people who have come into my life unexpectedly within the last few years, none more so than the interior designer Kit Kemp – who took a leap of faith in me. She is someone who embodies success but does so with such down-to-earth humility. It is a way of being which summons the essence of the Japanese sense of Bushido (warrior way). That is something I wish to communicate – designs that imbue the way of the heart.

I realise today that the younger generation might shun the words ‘ traditional’ or ‘tradition’ or even ‘old’, but these are necessary aspects of design found within the philosophy of the heart to evoke feelings of nostalgia. As the heart is always captured by the sweet sensations it recalls, it is also these recollections that are required to trigger these emotions. A way to connect to the unconscious part of the brain, through both conscious and sub-conscious…..patterns, symbols and logos.

All images and blueprints courtesy of Hermione Skye.

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Hermione Skye is a British designer and the creative director of Wakimukudo The Label. She is in the process of publishing her book, ‘Sacred Shinto Designs of Japan’. She travels back and forth between the UK and Japan. She has been featured in numerous design and architecture magazines. Her passion lies in bringing back the wisdom of ancient designs to the modern day era.

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Disclaimer: This is a non-sponsored guest post. No royalties were exchanged for this post.

Disco Polo

Essay written by Natalia Domagala.

This is an unedited reproduction from a photo book publication by Paulina Korobkiewicz.

Publication Date: September 2016 London (Edition II).

1.

Poland is not a country for the admirers of the detail – Tomasz Jastrun

The reality used to be dull and grey, exactly like the unified tower blocks constructing the cold, unpleasant image of the post-socialist cities. Now the soulless, identical buildings are just a reminder about the turbulent past, a national monument present all around the country. Walking on the street of any Polish city resembles a showcase of the most peculiar architectural inventions with a DIY twist. The old-fashioned concrete blocks juxtaposed with their latest counterparts, bursting with colour, homemade billboards often located in the most unexpected places, advertising even more surprising content. You are also likely to encounter a great variety of English sounding names, not necessarily spelled correctly. As a generation born in 1990s, growing up surrounded by the kitsch aesthetics and the eclectic attempts to erase the Soviet past of the buildings, we took what we had seen for granted. The recognition of that unique, bizarre aesthetics came only after going abroad for the first time, to realize that there was a different world somewhere there. The picturesque little squares in London, romantic Parisian alleys with elegant beige tenant houses, colourful but neat and charming restaurants along the canal in Copenhagen, idyllic Italian boulevards by the sea... Being so contrast to what we were used to back home, they seduced, inspired and impressed us immediately. Growing up, we became more conscious and perceptive, we slowly started to distinguish the bitter feeling of shame forming in relation to our world. Struggling with the construction of our identity torn between the remains of years of fidelity to Russia and new devotion to America, we got stuck somewhere in between – too east for the West, but to west for the East. When you look at them now, the pseudo American bars and colourful billboards tell the dramatic story about searching for the identity and a desperate need of belonging. Once being a subject of shame and disregard, today they constitute a diary of transition, the path from socialism to free market and the accompanying it personal struggles; the story of complex and acceptation, the account of generational changes, the memory of uncomfortable past and the everlasting hope for a better tomorrow. 

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 2. 

In the free market conditions the dictate of the taste of majority leads to the domination of mediocre and tacky objects – Czesław Miłosz

‘Ladies and gentlemen, on 4th June 1989 the era of communism in Poland is over’ announced Joanna Szczepkowska, the actress of Powszechny Theatre in Warsaw, on the evening news on Polish television. Her words introduced the fall of the system and the beginning of the new times in Poland, the first country in Europe to switch from socialism to parliamentary democracy. The groundbreaking changes were introduced after the years of unsuccessful attempts. Finally, it became possible after the negotiations called the 'Round Table Talks' conducted from 6 February to 4 April 1989. Ninety-four sessions of talks gathered the representatives of the government, members of the oppositional trade union Solidarity and observers from the Catholic Church to decide about the future course of action in the country. The final resolutions of the Round Table Talks were a compromise and even though they were not satisfying for all the parties, they managed to inaugurate the major changes in the political system.  By 4 April 1989, numerous reforms and freedoms for the opposition were agreed - freedom of speech, political pluralism, independence of the court and organisation of the first semi-free elections. Solidarity, the first trade union that was not controlled by the Party and a major oppositional political force was allowed to participate in the elections. As a result, supported by the majority of Polish citizens Solidarity managed to lead the coalition government and its chairmen Lech Walesa was elected President of Poland. 

Since then the life of Poles has changed dramatically. ‘Friendship’ with USSR was no longer a part of the constitution, the name of the country was changed from Polish People’s Republic to Third Polish Republic. Introduction of free-market laws after the years of centrally planned economy fuelled the development of small independent businesses. Previously government-led institutions were privatised. The communist landmarks and street names were immediately renamed or liquidated. The age of censorship was over and the citizens were allowed to travel freely. 

Traumatised by the years of greyness, people indulged themselves with the explosion of colour. Eclectic advertisements started to emerge on the streets, promoting the blossoming businesses, filling out the city with the endless posters, boards and painted pieces of fabric. There was no law regulating the presence of tasteless adverts before and soon they were present everywhere, defining the Polish aesthetics. Nowadays, even though the billboards have been claimed to be illegal, due to the protection of the private property law they cannot be removed or damaged without the owner’s permission (Springer,2013:130). The style of the previous era - socialist realism - has still been strongly present in the architecture. Political regime which dominated the country for decades produced the specific, utilitarian type of architecture. Concrete tower-blocks were the most basic and common place for the public housing for Polish citizens. Grey and featureless buildings were too cold in winter and too hot in the summer, lacking of the right isolation systems. In 2000s they started to be insulated with Styrofoam boards and subsequently decorated with bright colours. The lack of experts in the local housing associations resulted in the randomly chosen shades, turning the streets into the vivid collage of pastel rainbow. As Andrzej Stasiuk (2013) concluded, ‘we are the nation of extremists, we are the total revolutionists. The basic matter of communism used to be greyness (...) So when we heroically unleashed, the first impulse was to visit a paint store. And this is how my homeland looks like now: as if the monkey played with the brush’.  

Urban planning has been neglected and supplanted by more urgent and significant social problems. As Springer (2013) reports, neither the government, nor the people are bothered with this issue, so the loosely regulated urban planning slowly results in the chaotically arranged space with the most bizarre architectural forms. 

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3.  

Three cheers for freedom, three cheers for freedom and liberty. Three cheers for having fun and three cheers for a young girl - Boys

Along with the economic and social changes, the entertainment sector was flourishing and the new music genre called disco polo emerged.  Deriving from the pre war street music often referred to as ‘pavement music’, the era of disco polo started unofficially in the 1970s with the records made by the Poles living in the United States. The most popular band Polish Eagles was performing old folk songs with the playful lyrics, often with sexual connotations. The year 1989 and political transformations opened up a new world for the artists. Getting a permission to record an album was no longer a problem and producers were keen on finding the artists eager to make ‘light and pleasant’ music. Inspired by the popular by the time italo disco, a young group called Top One decided to mix well known folk tracks by Polish Eagles with disco. The experiment turned out to be a massive success, initiating the wave of popularity of disco polo music. Numerous new bands emerged, with the majority of them coming from Podlaskie voivodeship in Eastern Poland and Mazowieckie voivodeship, especially from the smaller towns. Being often described as ‘Poland B’ as inferior to more developed for historical reasons ‘Poland A’, the eastern part of the country has been stigmatised since the 18th century. As a result of the Partitions of Poland, eastern territories taken by Russia have been less economically developed in comparison to the western part that used to be under Prussian control. Thus, disco polo was a dream of a better world, symbol of the American Dream and freedom for people in small towns and villages. Newly created bands were usually named with a western-sounding names, such as Boys, Atlantis, Weekend, Focus, Milano, Akcent, Bayer Full. The rough-and-ready bunkhouses were constructed especially in the countryside to serve as the venues for disco polo parties, with the proud, American sounding names -  Atlanta in Jeżowo, Miami in Bakałarzewo, Manhattan in Mońki, Paradiso in Horoszcz and Feniks in Suwalki. The clubs used to get filled up with young people every Friday and Saturday night even though some of them resembled a barn made out of corrugated iron more than a party venue.  Kitsch typography and often misspelled English symbolize a constant desire to become Americanised and increase the level of economic prosperity. Disco polo songs themselves, usually strongly eroticized and portraying women as trophies and sexual objects waiting to be conquered, also reflect other longings of their listeners, promising success, fortune, beautiful girls, romantic love and freedom. 

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4.

And that is why I love my country – because it has the courage, the gesture, and strength to get its way. Because no architect will dictate how  the life of that country, I mean my the life of my country, is supposed to look like – Andrzej Stasiuk

Dreaming about the prosperous faraway lands and singing along with the playful lyrics presenting life as simple and enjoyable, the people unconsciously made disco polo music an icon of the transitional time in Polish history. At the beginning of 1990s the country was still more east but aspiring to get westernised as soon as possible. That pursuit of the West, a dream to transgress the national boundaries has been visible on the streets, through various billboards and English names. Disco polo, with its cheerful, but often perceived as tacky disco melody conveyed it all, constituting a perfect soundtrack to that reality. The music, architecture and cheaply made advertisements are still an integral part of Polish landscape. However, at the beginning of 2015 the government finally decided to regulate the illegitimate adverts. The controversial ‘landscape act’ is supposed to provide the way to fight with the chaos of urban space. It precisely defines legal advertisements and imposes severe fees for breaking the rules. Despite of the categorical objection of the advertising lobby, the act has been finally ratified and the first effects should be visible soon. So far, some streets are still kitsch and tacky, with the unsuitably coloured concrete blocks, rough-and-ready billboards and bizarre buildings. It’s nothing as elegant and neat as Paris, London, Rome or Stockholm, and it will not be for a long time; but there is also nothing to be ashamed of. That particular landscape is a product of historical conditions that made it extremely hard to create the cities with sophisticated architecture. Instead of constantly looking up to Western Europe, the Poles should rather appreciate the uniqueness of their surroundings and by introducing well thought urban planning now, connect the bitter history with much brighter future ahead of us. 

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All images courtesy of Paulina Korobkiewicz.

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Paulina Korobkiewicz: What inspired the project were the stories told by my relatives about their first experiences going abroad. Their very first encounters with the Western world - culture clash, admiration of architecture and collecting foreign packages because of their bright colourful branding. It was all very desirable and inaccessible then. I especially remember seeing photographs from my family album where someone decided to document a petrol station or a foreign motorcycle. Isolation of Poland for such a long period of time has changed and still keeps influencing our aesthetic preferences and choices.

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instagram: @pakropka 

twitter: @PKorobkiewicz   

tumblr: paulinakorobkiewicz

 

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Natalia Domagala: ‘Disco Polo’ documents the aesthetics of Eastern Poland after 1989. This publication focuses on the mixed influences from East and West, the effects of global capitalism on the Polish landscape dominated by consuming colourful advertising. Lack of experts in local housing associations resulted in randomly chosen shades, turning the streets into a vivid collage of pastel tower blocks. The project presents kitsch of rough-and-ready billboards, suburban nightclubs, and bright-coloured concrete blocks. It explores omnipresent visual chaos in the urban landscape and the search for a ‘better world'.

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instagram: nataliqued    

twitter: @NaDomagala

 

Bibliography: 

GeoGrzes (2011) Disco Polo w polskiej przestrzeni [online] Available at:http://geogrzes.blog.onet.pl/2011/02/22/disco-polo-w-polskiej-przestrzeni/ [Accessed 7 May 2015]

Kowalczyk, A. (1997) Krótka historia Disco Polo, ‘Wiedza i Życie’ nr 9/1997.

Portal Samorzadowy [online] Available at: http://www.portalsamorzadowy.pl/ [Accessed 9 May 2015]

Springer, F. (2013) Wanna z kolumnadą, Czarne:Gorlice.

Stasiuk, A. (2013) Badziew z Betonu in Springer, F. (2013) ‘Wanna z kolumnadą’, Czarne: Gorlice.

Quotes from:

Boys, Wolność [song] 

Available at: http://www.boys.art.pl/pl/dyskografia/video,359,76,boys_wolnoscoficjalny_teledyskavi.html [Accessed 7 May 2015]

Jastun, T. in Springer, F. (2013) Wanna z kolumnadą, Czarne:Gorlice.

Miłosz, C. in Springer, F. (2013) Wanna z kolumnadą, Czarne:Gorlice.

Stasiuk, A. (2013) Badziew z Betonu in Springer, F. (2013) ‘Wanna z kolumnadą’, Czarne: Gorlice.

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Yarrow: Generational Prairie Medicine

Wandering the fields and prairies of southern Appalachia will bring even the busiest mind into a still and quiet serenity. It is within the endless expanse of prairies that we can connect deeply with traditions, cultures and generations before us in a subtle and profound way, while it brings acutely into our awareness that deep, longing and desperate desire to pay attention. As I roam the prairie lands of Lexington, Virginia, my eyes quickly scan the tall grasses in an excited search for that familiar white flower, much like I was anxiously searching for an old friend in a busy train station crowd. It takes a few minutes of steady wading through the tall brush, gliding past the prickly brambles and deceptively similar Queen Anne’s Lace, but soon it bursts out in front of me as far as my eyes can see. Yarrow - the sweet and steady white flower of late spring and summer greets me with that gentle and intoxicating aroma, flooding my mind with memories of medicine making years before and reminding me that this very smell permeated the medicine collections of generations before me - all close friends with this reliable herbal companion.

Foraging for yarrow in Appalachia.

Foraging for yarrow in Appalachia.

Yarrow (Achillea millefolium) is a familiar inhabitant to prairies and pastures all over Europe and North America, and has a rich history of medicinal use in the eastern Appalachian region of the southern states. A perennial herb with a reliably hardy disposition, yarrow grows about three feet tall on a sturdy (and deceptively delicate looking) stem covered in fine, whipsy leaves that spring from the tall stem alternately. The flowering tops crown each stem in a beautiful spread of tiny white clustering flowers that can span almost 12 inches across and possesses a fragrance that is so subtle and almost astringent, yet pure and pleasant. Yarrow is almost always accompanied by it’s favored prairie neighbors like milkweed, mullein, red clover and their accompanying aerial companions - the monarch butterfly and pollinator bees. This generational plant family has followed and supported countless generations of Appalachian and European families and to this day we remain close to our plant friends in our continued symbiotic relationship. Yarrow has a traditional use as a gastrointestinal supportive herb for it’s astringent and tonifying qualities on the stomach, while also possessing a prized antiseptic power when used topically on wounds and infections. Native American cultures would harvest the entire plant and macerate it into a thick poultice for any topical inflamed condition including rashes, bites, wounds and sores. The leaves and flowers were often made into an infusion for internal conditions ranging from indigestion to internal bleeding, as the powerful astringent and purifying quality of the herb acts quickly on acute conditions. Yarrow has a rather famous history of use spanning back to Achilles (yarrow’s namesake) who, legend has it, was bathed in a yarrow bath as a baby to promote strength and vitality, but while his mother was bathing him she forgot to cover his heel in the healing yarrow infusion - hence his heel was forever his weakness. Not surprisingly, yarrow is used even to this day as a strengthening tonic for those recovering illness or depletion. I often always include yarrow tea or tincture in my remedies for recovery from everything to cold and flu to folks going through extreme and debilitating treatments of any kind. This tonic herb is gentle and powerful (much like it’s appearance), and lends itself to be used for countless healing remedies…likely used by your own ancestors generations before.

Yarrow discovered.

Yarrow discovered.

Yarrow blooms.

Yarrow blooms.

Yarrow bounty.

Yarrow bounty.

When I spot yarrow for the first time each year, I always acknowledge this deep generational connection and give thanks for this herb's yearly return to my medicine chest before harvesting a fresh bouquet of this joyous herbal ally. I harvest in the summer, collecting the entire plant (stem, leaves and flowers) and either hang to dry for use in later tea formulas or infuse in a fresh plant tincture to store for many months thereafter, preserving the powerful summer prairie medicine well into the winter and following spring. Making fresh plant tinctures is perhaps a herbalists’ favorite activity (or at least it’s certainly mine), and the simplicity of tincturing is ideal for anyone who has access to fresh herbal medicines. When tincturing fresh plants, there is already internal water within the plant, so often no added water is necessary for the tincturing process - only 100 proof alcohol, a large glass container and a tight fitting lid.

 

Fresh Yarrow Tincture - Folk Method

Collect yarrow in the early summer - stems, leaves and flowers.

Strip the leaves and flower from the stems and check for insects.

Discard the stems.

Smash the leaves and flowers a little so that it is very aromatic and in fine pieces.

Stuff into a large glass mason jar until it tightly fills the jar almost to the brim.

Pour 100 proof alcohol (vodka works well) over the plant material until it completely covers the leaves and flowers.

Seal with a high fitting lid and shake well.

Let sit for 6 weeks, shaking often.

Remove the lid and pour off the liquid through a fine cloth and strainer, squeezing out all of the liquid into another bowl or container.

Store this liquid in amber glass bottles or jars and label with the plant name (Yarrow, Achillea millefolium), where it was harvested, and the date of harvest + date of tincturing.

Store in your medicine chest for up to 3 years.

* Pregnant women, breastfeeding mothers and children should avoid yarrow as a precaution. Always seek qualified practitioner advice if unsure of the suitability of botanicals.

Pick the yarrow blooms from the stems.

Pick the yarrow blooms from the stems.

Place yarrow blooms into a jar.

Place yarrow blooms into a jar.

Steep yarrow blooms in alcohol.

Steep yarrow blooms in alcohol.

All images courtesy of Lindsay Kluge.

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Lindsay Kluge, M.Sc, CNS, LDN, is a clinical herbalist and licensed dietitian nutritionist practicing in Richmond, Virginia, United States. Her love of generational herbal medicine infuses deeply into her work as a herbalist and teacher, and her blog, Ginger Tonic Botanicals, is where she shares herbal stories, recipes and holistic living insights to connect people and plants more intimately.

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Krasnoyarsk: Journey to a Siberian Healer

Cold. It is very cold. Not everyone can adapt to this climate. But if you grow up here, you have no choice. Perhaps, for this reason, local people grew old here, until the youth of recent times. Yet, I'm happy because I know someone who can tell me about life in Siberia 70 years ago.

Every winter I’m reminded of how the simple things make my life better. One of them is a hot shower. Not just warm water after a cold trip home. No. It feels like fiery liquid vapouring off my skin, which paints my skin red afterwards. It's glorious. For me, this is a wild pleasurable experience. Other enjoyments are just as primitive but also just as enjoyable. In the context of the climate, they invoke even greater experiences and feelings. I’m talking about hot tea, a comfortable bed and a beautiful fluffy cat, a cat that waits for you to get home after a hard day of work. Yep, this is all you need.

Although born in Siberia, I grew up and now live in Moscow. Here there are periodic opportunities to get warm; in the subway, mall or cafés. Conditions at home, school and work were enjoyable at any time of the year. And of course, all the blessings of civilisation were also on hand. As a resident of the capital, I could not imagine it otherwise. But in a Siberian village, it is a different situation. So, I reminisce about a time when I was younger and travelling to my grandmother’s house situated in a small village in Krasnoyarsk.

Trains in Krasnoyarsk Krai. Image courtesy of Aleks Ossie Pringles.

Trains in Krasnoyarsk Krai. Image courtesy of Aleks Ossie Pringles.

Krasnoyarsk Station Platform. Image courtesy of Raymond Cunningham.

Krasnoyarsk Station Platform. Image courtesy of Raymond Cunningham.

The train to Krasnoyarsk departs from Moscow Yaroslavskaya railway station every day. It takes about three days to get to Krasnoyarsk. Throughout the train ride, people entertain themselves as best they can. Some sleep, some drink vodka and sleep and then drink vodka again. Others play chess, cards or read books and drink vodka. But most do experience periods of boredom. Three days is a long time. The scenery outside, although stunning, doesn’t change; snow and forest. 

And so I arrive in Krasnoyarsk. The architecture of Krasnoyarsk is not vivid and memorable. It is flecked with a large number of factories and poor environmental conditions. The snow covers a layer of thick grey soot. The roads are rough and the weather consistently cold. The thick smoke comes from the many factories within which most of the locals work. All these factors make Krasnoyarsk grey and gloomy almost always. Sometimes it seems that time here has stopped 20 years ago. And yet the sun's rays break through the clouds of thick smoke at times. Character exists. Some people still live in wooden houses. Colour, when present, stands out more against the grey backdrop. My grandmother worked all her life in a train parts factory in Krasnoyarsk. Despite the fact that she had to fix the heavy equipment and complications of the train, she did a better job than some of the men. In the USSR many women worked in factories, it was not uncommon. 

Industrial landscape of Krasnoyarsk. Image courtesy of Aleks Ossie Pringles.

Industrial landscape of Krasnoyarsk. Image courtesy of Aleks Ossie Pringles.

But arriving in the village was not the end point of my travels. My grandma lives in a part of the village which you can only access by an old bus. When you travel on this bus, your mind fills with prayers of not crashing. Because in this cold, if you did crash, you would be seriously hurt from the injuries and the cold. There was no bus crash this time. I walked along some snowy streets and then finally arrived at my grandmother’s house. When grandma opened the door, she hugged me and kissed me on the cheek. I barely remembered what she looked like because the last time I saw her I was five years old. Likewise, she was shocked at how much I had grown and how tall I was. I didn't arrive with empty hands. I brought her new clothes and a few bottles of vodka. In Siberia and Russia, vodka is not only a drink; it’s medication, sauce, and fuel. For my grandma, vodka is a tool, which had now replaced her many other vices. She used it for therapy or disinfection and sometimes it was a remedy for insomnia. I joked that they were gifts for all the holidays of the year.

Krasnoyarsk Krai. Image courtesy of Aleks Ossie Pringles.

Krasnoyarsk Krai. Image courtesy of Aleks Ossie Pringles.

Rimini van in Krasnoyarsk. Image courtesy of Marco Fieber.

Rimini van in Krasnoyarsk. Image courtesy of Marco Fieber.

I helped her with preparing firewood and cleaned a fish from which she cooked a fish soup. She had become so thin like she had eaten nothing but this soup for a long, long time. She asked how my girlfriend was and what I dreamt about in life. But then the conversation turned to her, and she shared stories from her childhood. We talked for a very a long time. We enjoyed each others company immensely. One story struck me to the core. She told me as a child she was on a hunting trip with her father. On the trip, she met a very menacing and hungry bear. The bear wanted to attack them, but her father shot into the air, and the bear ran away in fear. All ended well. But after this incident, grandma would feel intense panic during hikes in the forest for years afterwards. 

The food she served me was wholesome and tasty. Almost all the ingredients she had sourced from the nearby forest and river. It is amazing how much can be done with just a fish: salt, boil, roast, stew. But in the evening I started to feel unwell and developed a fever. The next day the fever got worse. My grandma left for a while to visit her neighbour. After a few hours, she returned with a large package. She began to cut, grind and boil whatever was in the package, and the smell was nasty. I passed in and out of consciousness over the next 24 hours. I felt so fatigued. But when I woke up, I felt much better. Grandma noticed my bewilderment and explained how she cured me in such a short time. 

The vile smelling solution that she fed me was my cure. She used a base of vodka (naturally) and added fat, various herbs and nuts. For me, a man that typically relied on pills and ran to the doctors all the time, it was a miracle. My grandma was healer. She also served me pine cone jam which I now enjoy in place of candy. I learned later this was also part of my recovery. And of course, I took these wonderful recipes with me back to Moscow. A few ingredients I brought from her house as some were only available in Siberia. And these recipes I want to pass on to my future children and city dwellers who love pills more than the power of nature, as I once did.

Pine Cone Jam* 

Ingredients:
1 kg young green pine cones (under 5cm in length)
1 kg of sugar
3 litres of water
(or a ratio thereof)

Preparation:
Take young green pine cones and rinse well with cold water. Then place in a large container and pour in boiling water. Put the saucepan on a small fire and cook for 5 hours, then leave for a day in a cool place. If you prefer to remove the pine cones at this stage strain the broth through a colander. Add the sugar, stir and put on medium heat. Stir occasionally, until the mixture comes to a boil, remove the resulting foam and cook for another 5 minutes, then remove from heat. Leave the jam to cool down, then boil it once more and cool. Spoon into jars for storage.

Pine Cone Jam. Image courtesy of Yury Oreshkin.

Pine Cone Jam. Image courtesy of Yury Oreshkin.

Cold/Flu Elixir*

Ingredients:
100 g pine buds
100 g Rubus chamaemorus (Cloudberry) fruit/berries
50 g Chamerion angustifolium (Fireweed/Willowherb)
1 litre of water

Preparation:
Mill the pine buds to a fine powder. Add Chamerion angustifolium to boiling water and wait 5-7 minutes. Then add pine bud powder and cloudberry to the broth wait 3 minutes. Consume 100g in a glass of water every 2-3 hours for colds or flu.

You can purchase pine cone jam at Cococo.

* The above recipes are not a replacement for treatment from an experienced practitioner. 

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Yury was born and grew up in Russia. He loves travel, food and people. He likes to write about architecture, culture and travel and he has a weakness for befriending cats.

The Bitter & the Sweet: Aperitifs & Digestifs

We can learn a lot from old Italian men, like remembering to relax, not take life too seriously, and to enjoy grappa after a meal.

Grappa is a type of digestif, an alcoholic drink that is served at the conclusion of a meal to aid digestion. Not to be confused with an aperitif, also an alcoholic drink, but served before the meal to stimulate the appetite. Traditionally served in France, Spain, and Italy, aperitifs and digestifs are now popular throughout the world. With labels that look like they should be on the side of a vintage fruit crate, or with intricate filigree that you could play trace-the-line on for hours. Oftentimes the filigree as ample as the number of botanicals imbued into the liqueurs.

In the 1800s quinine (a compound from cinchona bark) was given to French soldiers in North Africa to fight malaria. By diluting the ingredients in wine, aperitifs became less bitter and more palatable. In Italy by the 19th century, aperitifs were widespread, served in cafes throughout Milan, Turin, Rome, Genoa, and Venice. Aperitifs were also common in the United States, Spain, and Latin America.

Aperitif is a French word that comes from the Latin, aperire, which means “to open”, referring to opening the palette. Typically dry (as sugar limits the appetite), aperitifs are light, modestly alcoholic and can be wine- or spirit-based. Digestifs tend to be sweet rather than bitter to round off the meal just consumed. Typically, aperitifs are created by a maceration (extraction into a solvent) of herbs, spices, citrus peels, barks, roots and sometimes flowers in wine or neutral spirit. The filtrate from the maceration is then combined with a sweetener (usually a sugar syrup), kegged or bottled and allowed to age.

The alcohol content of a digestif is usually higher than that of an aperitif, not with the purpose of forgetting how much duck liver you’ve consumed, it's to warm the stomach and increase blood flow to the digestive region. Digestifs are typically packed full of botanicals as they were originally intended purely for use as digestive tonics and weren’t geared for palatability.

Tips for serving aperitifs:

Serve aperitifs early so they can be consumed without rushing. Also, serve aperitifs at the appropriate temperature, usually chilled or over ice. Finally, don’t let aperitifs overflow into the meal, too much consumption of an aperitif will have the opposite effect of whetting the appetite, and might just leave you face-down in your soupe à l'oignon.

Tips for serving digestifs:

Serving a digestif depends on the type. For example, Amaro Nonio is usually served over ice, or in a cocktail, whereas Brandy is served at room temperature from a wine glass or snifter, and is often gently warmed. Vermouth is usually restricted to cocktails or lining another liqueur and Cynar is often combined with orange juice.

APERITIFS/APERITIVO

THE CLASSICS

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Campari

Flavour profile: bitter, orange, herbaceous, cherry, cinnamon

Colour: bright, orange-red

Country of Origin: Italy

Campari is arguably the most famous aperitif, with its distinctive orange-red hue and packs a powerful bitter punch. It is an essential ingredient in the Negroni cocktail (1 part gin, 1 part vermouth, 1 part Campari), but is also often served simply on the rocks with soda. Gaspare Campari created the aperitif in 1860 by mixing ingredients like chinotto, cascarilla, herbs, roots and barks. To this day the recipe is a closely guarded secret.

Ricard Pastis

Flavour profile: anise, bittersweet, liquorice, fennel, grassy

Colour: transparent, light caramel

Country of Origin: France

Pastis is an anise-flavoured aperitif and is associated with Marseille in the south of France. It is normally diluted with water and mixed with a little sugar before it is consumed. Pernod and Ricard are the most popular brands of Pastis liqueur. Adding water makes the beverage turn milky and brings out the liquorice flavours. Due to this, Ricard is often known as the ‘milk of Marseille’.

Lillet Blanc

Flavour profile: bitter, orange, citrus, honey, herbaceous, zesty, peach, apricot

Colour: transparent, pale straw yellow

Country of Origin: France

Lillet is a wine-based aperitif, which originates from the Bordeaux region in southern France. There are also rose and rouge varieties of lillet. The blanc, rose or rouge distinctions are primarily dependent on the grapes used. Classically served with soda and/or over ice with a slice of orange.

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Dubonnet

Flavour profile: spicy, fruity, port, raisin, bittersweet, chocolate, coffee

Colour: deep burgundy

Country of Origin: France

Originally from France, Dubonnet is mostly produced and served in the United States. It’s a fortified wine made with herbs and spices. Dubonnet is the main ingredient in many cocktails that have its stamp including the Apple Dubonnet, Dubonnet Delight, Dubonnet Kiss and the Dubonnet Highball. It comes in Rouge (the most popular), Blanc, Gold and Blonde varieties.

 Picon Amer

Flavour profile: bitter, orange, grapefruit, candied, root-like

Colour: dark red-brown

Country of Origin: France

Picon Amer is difficult to purchase outside of Europe. A common substitute is Torani Amer. With just a small dash it is known to transform a glass of lager into something quite special, sometimes termed ‘French shandy’ or Picon Bière. Dark red-brown in colour and with a slight hint of Cola in the nose. Originally made at 78 proof, the product on the shelves now is about half the alcohol strength.

Salers Gentiane

Flavour profile: anise, bittersweet, citrus, root-like, vegetal, cocoa

Colour: transparent yellow with a slight green hue

Country of Origin: France

Unlike many other aperitifs in the repertoire, the bitterness in Salers is primarily due to gentian root rather than quinone. Salers comes in 3 ‘cap’ varieties: the ‘green cap’ is less bitter than its yellow and red cap partners, all with differing alcohol levels.

Suze

Flavour profile: bitter, earthy, citrus, honey

Colour: transparent, golden yellow

Country of Origin: France (the original recipe may have been from Switzerland)

Just like Salers, the bitterness in Suze is primarily due to gentian root rather than quinone. Suze was arguably the first gentian based aperitif to emerge. Created by the Moureaux distillery, now manufactured by Pernod.

Byrrh

Flavour profile: coffee, orange, earthy, floral, mildly bitter, port

Colour: deep dark crimson

Country of Origin: France

Another quinone-based aperitif, however mild in flavour and based on red wine. Unfermented grape juice is used to create Byrrh, retaining the natural sugars, thereby not relying on additional sweeteners to be added. Less bitter than Salers but just like Salers and Suze, Byrrh is nice either on ice or integrated into a cocktail. Another aperitif now distributed under the Pernod brand.

Meletti 1870

Flavour profile: sweet, bitter, coriander, cinnamon, clove

Colour: transparent, sepia red-light brown

Country of Origin: Italy

Many of the Meletti family’s herbs and spices within the formula, including star anise, are sourced locally. Meletti 1870 can be blended with Vermouth and soda to create a classic Americano cocktail. Through classic distillation, the Amaro variety of Meletti features violet and saffron amongst the herb, floral and spice blend, the violet detectable on the palate.

Sherry

Flavour profile: various varietals

Country of Origin: Spain

Sherry is a type of fortified wine produced in Andalucia, Spain from harvested white grapes. There are two main types of sherry: dry sherry, which has a low sugar content, and sweet sherry, which is not an aperitif but a digestif. Varietals of sherry include Fino, Oloroso, Palo Cortado, Manzanilla, Cream (a blend of different sherries), Amontillado, and Moscatel and Pedro Ximénez.

Vermouth

Flavour profile: depends on the quality, the herbs and spices used and whether it is sweet or dry

Country of Origin: Italy (sweet), France (dry)

Vermouth was originally developed as a way to make bad wine drinkable by converting the wine to a fortified alternative. Evenso, vermouth is usually blended into cocktails as vermouth can be a challenge to stomach neat. There are two types of vermouth, Italian (Sweet) Vermouth, and French (Dry) Vermouth. Italian vermouth was developed in Turin in the 18th century and is the oldest and sweetest of the aperitif wines. Cinzano, Noilly Prat, and Martini are the prominent brands of sweet vermouth. French or dry vermouth was developed in the 18th century in southern France. It is more herbal, pale, and less sweet than Italian vermouth. In recent years, new styles of vermouth, such as Antica, have been developed and introduced as stand-alone aperitifs. Vermouth has a short shelf life, once opened it is similar to wine and will spoil.

Try out the below aperitif cocktail care of Sam the bartender who hails from Antique bar:

GREEN HORNET

Muddled lime wedge

Half kiwi fruit

10ml Absinthe

15ml Agwa

Shake all ingredients together in a cocktail shaker

Double strain into a champagne glass or saucer

Top up with champagne

Pouring the green hornet components into a champagne glass

Pouring the green hornet components into a champagne glass

Topping up with champagne

Topping up with champagne

Agwa and Absinthe are the key components of the Green Hornet

Agwa and Absinthe are the key components of the Green Hornet

Agwa: A Cocoa Leaf Liqueur Absinthe: A Wormwood Liqueur

Agwa: A Cocoa Leaf Liqueur

Absinthe: A Wormwood Liqueur

The Green Hornet

The Green Hornet

DIGESTIFS/DIGESTIVO

THE CLASSICS

Amaro Averna

Flavour profile: bittersweet, orange and liquorice, balanced with notes of myrtle, juniper berries, rosemary, sage

Colour: deep caramel

Country of Origin: Sicily

Averna is a classic sweet Italian digestif made with herbs, roots, citrus rind, and caramel. A spirit-based rich brown liquid blended by monks with a subtle bitterness.

Aperol

Flavour profile: bitter, orange, rhubarb

Colour: transparent, bright orange-red

Country of Origin: Italy

Aperol is summer and glamour. Now owned by Gruppo Campari, all their marketing is focused around these two pulls. Although a less bitter amaro, Aperol is distinctly bitter for the untrained palate. The ‘Aperol Spritz’ became a go-to drink in the 1950s.

Cynar

Flavour profile: bittersweet, balsamic, nutty, sweet fruit

Colour: dark brown

Country of Origin: Italy

Made from a combination of botanicals, its most notable the artichoke. Cynar falls under the amaro umbrella but can be classified as a digestif or aperitif. Throughout Europe it is commonly consumed with orange juice.

Fernet Branca

Flavour profile: chicory, forest, chocolate, slight mint, woody

Colour: dark brown with a hint of yellow iridescence

Country of Origin: Italy

Also an amaro, made from 27 herbs, spices and roots including chamomile and aloe and more unusual inclusions such as saffron myrrh and zedoary. Branca Distillery also added peppermint essential oil to create Branca Menta, that has a distinct menthol like note. Fernet liqueurs have long been popular in Argentina.

Anisetta Meletti

Flavour profile: anise, sweet

Colour: transparent and clear

Country of Origin: Italy

A clear concoction that celebrates aniseed. Unlike many other herbal liqueurs whose process relies on maceration, Anisetta Meletti is produced through distillation. The distillate is then sweetened and aged.

Ramazzotti Amaro

Flavour profile: liquorice, bitter, orange, rhubarb, star anise, cardamom

Colour: transparent, rich brown

Country of Origin: Italy

A feature drink concocted with 33 botanicals introduced by a cafe owner in Milan. Also an amaro, similar to Averna, but the main flavour is liquorice.

Zwack Unicum

Flavour profile: sarsparilla, coffee, bitter, herbal, semi-sweet

Colour: dark amber-brown

Country of Origin: Hungary

Classified as an aperitif and digestif. The Zwack distillery combine over 40 botanicals, half macerated in corn spirit, half distilled to create Unicum. A plum variation (Unicum Plum), and a less bitter, more citrus variety (Unicum Next) are also offered.

Amaro Abano

Flavour profile: spice, bitter, herbal, earthy, orange

Colour: opaque, dark brown-black

Country of Origin: Italy

In the middle of the bitterness spectrum, Amaro Abano contains classic spices such as cinnamon, cardamom and nutmeg along with the more unusual such as condurango. Luxardo offers a range of other herbal liqueurs and distillates.

Strega

Flavour profile: juniper, anise, mint, honey

Colour: transparent, yellow

Country of Origin: Italy

‘Strega’ is Italian for witch, the name linking to the tale of a wine merchant and his father, a spice merchant, encountering a witch in their hunt for botanicals to include in their wine-based liqueur that came to then be known as Strega. Interestingly, the birthplace, Benevento, was known as the ‘city of witches’. Packing in a whopping 70 botanicals to create the distillate, it can apparently be used beyond a tipple in milk-based drinks and over desserts.

Brandy

Flavour profile: etherial, sweet, heady, fruity, oak, raisin, vanilla, woody, varnish

Country of Origin: France

This is one of the most prevalent digestifs in the world. It contains 30-60% alcohol and may be aged or coloured with caramel. Types of brandy include Cognac, a varietal named after the town of Cognac, France, and Armagnac Brandy from the Armagnac region in France.

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Liqueurs

Other liqueurs that can be classified as digestifs include Chartreuse, Absinthe, Grand Marnier and Becherovka.

An Old Fashioned is a classic digestif cocktail:

Here’s a twist on the classic Old Fashioned, care of Sam the bartender who hails from Antique Bar:

OLD FASHIONED WITH A TWIST

2 shakes bitters

30ml Amaro Montenegro

30ml Woodford Reserve whisky

Orange twist

Combine all components

Garnish with orange twist

A spin on the classic Old Fashioned cocktail

A spin on the classic Old Fashioned cocktail

A twist of orange peel adds some zing to the whisky and Montenegro

A twist of orange peel adds some zing to the whisky and Montenegro

Old Fashioned with a twist

Old Fashioned with a twist

We’ve compiled some of our favourite aperitif and digestif cocktail recipes on Pinterest.

BITTERING AGENTS *

Today there are a myriad of bittering agents available. Below are a few on offer. As over-whelming as bitter flavours can be, blending different proportions at differing concentrations in various liqueur bases can create vastly different aroma and flavour profiles.

Cinchona

Cinchona succirubra Pav. (Cinchona pubescens Vahl), Quinine

Cinchona succirubra Pav. (Cinchona pubescens Vahl), Quinine

The classic bitter note in tonic water is due to quinine. Quinine is an alkaloid compound extracted from the bark of the Cinchona calisaya tree native to South America. There are many species of the Cinchona genus (approximately 40), a handful of which are used to economically extract quinine. Quinine has been used in the past to treat Malaria, but due to the accompanying side-effects has been superseded by alternatives. Simon Cotton in Every Molecule Tells a Story explains that it was first extracted in 1820 from Cinchona bark but it was only over the next few years the structure was effectively isolated and positively identified as quinine.



Gentian Root

Gentiana lutea L., Gentiana lutea, Yellow Gentian

Gentiana lutea L., Gentiana lutea, Yellow Gentian

An intense bittering agent. When an aqueous-alcoholic extraction is made (readily soluble in alcohol, partially soluble in water) it often imparts an orangey-pink colour to the liquid. Gentian appears in one of the oldest surviving medical texts,  Ebers Papayrus (C. 1500BC), an Egyptian text that contains profiles on 700 medicinal herbs. Indigenous to Europe, like Cinchona, gentian has also been used for a myriad of medicinal purposes. The gentian root extract constituents include the alkaloid gentianine and the glycoside gentiopicrin, and the yellow pigment is primarily from the flavonoid gentisin. The blue gentian (flowers) is known to make an inferior bittering agent to the yellow.

Quassia Bark

Quassia amara L., Quassia amara, Quassia wood

Quassia amara L., Quassia amara, Quassia wood

Also known as Bitter Ash, like Cinchona and Gentian, Quassia is also used historically for medicinal applications. Native to Africa and many times more bitter than quinine in fact it is believed to be the most bitter agent currently used in beverage flavourings. The bitter compound extracted from quassia bark is known as quassin.

 

 

 

 

Artemisia

Another Medicinal Aromatic Plant (MAP) and also known as Wormwood or Mugwort. Unlike cinchona, gentian and quassia, it is usually the flowering tops used, rather than the bark or root. The sensory profile has hints of anise and spice. A classic component of absinthe and also used in Vermouths. The extract commonly contains thujone which is now classified as a toxin by the FDA, but is still present in traditional absinthe and is purported to be the substance that leads to the mind-altering effects synonymous with absinthe.

Acorus Calamus L., Sweet flag, calamus

Acorus Calamus L., Sweet flag, calamus

Calamus Root

Also known as Sweet Flag, once used as a flavouring agent-now prohibited. The root was used in ancient Indian and Chinese medicine.

 

 

 

 

 Burdock Root

Also a prominent medicinal raw material, a more mild bittering agent with orange and black tea flavour and aroma notes. Burdock root extract can also be used to compliment a stronger bittering agent such as those listed above. Burdock was used prior to hops becoming customary as the mild bittering agent within beer.

Catechu Black

Derived from wild Acacia varieties, there are numerous species from which extracts are termed Catechu. That used for bitters should not be confused with the betel nut variety. The Black variety of Acacia is indigenous to India, some parts of Africa and Burma. Catechu Black is also used as a dye in tannin applications. Another extract, termed Pale Catechu, is made from a different plant (not an acacia) also used for dyeing purposes. Black Catechu is used as a widespread flavouring agent such as in gums and lozenges and it is the primary colouring and flavouring agent in Blavod vodka.

Artichoke Leaves

A member of the thistle family, the extract of select leaves from the artichoke plant produce a flavouring agent that is also used for medicinal purposes. Regarding its taste profile, it exhibits sweet and bitter characteristics. The health benefits of artichoke and its extracts are still being investigated. Artichokes are native to Northern Africa and saw widespread cultivation and consumption in Mediterranean regions.

 

Note: Many Medicinal Aromatic Plants (MAPs) can be toxic at higher doses. Make sure you research properly before making your own extractions or tinctures and ensure you are using the correct botanical species for its application. There are many resources online for making your own bitters such as the DIY offered by Cuisinivity or The Kitchn.

 

SOME MODERN APERITIFS & BITTERS:

Lo Fi Aperitifs

Bitters Old Men

DRAM Apothecary

Only Bitters

The Hudson Standard

Hella Cocktail Co.

Maidenii Vermouth

The Bitter Truth

Cinzano 1757 Vermouths

 

SOME MODERN DIGESTIFS & CRAFT SPIRITS:

The Bitter Truth

Elixir Inc

Greenbar Distillery

Zwack

 

DIY Bitters Kit:

Dash Bitters

 

Books:

Bitters by Brad Thomas Parsons

The Drunken Botanist by Amy Stewart

Bitterman’s Field Guide to Bitters & Amari by Mark Bitterman

Vermouth by Adam Ford

The Mixellany by Jared McDaniel Brown & Anistatia Renard Miller

 

Some European bars that serve aperitifs and digestifs:

h club>diana

Viale Piave, 42 Milan, Italy

Stravinsky Bar

Via del Babuino, 9, 00187 Roma, Italy

Bar L’Incontro

Via Edouard Aubert 6, 11100, Aosta, Italy

L’Enoteca Antica

Via della Croce 76B 76b - 00187, 00187 Rome, Italy

Le Bar des Amis

Place de la Fontaine, 84400 Villars en Luberon, Apt, France

Freni e Frizioni

Trastevere, Rome

A massive thank you to Antique Bar for allowing us to take photographs in the venue (and for the free cocktails!..ah props). Sam makes an amazing alcoholic beverage, so if you reside in Melbourne head to Elsternwick if you get a chance and drop in. You can check them out on facebook or instagram.

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Bulgarian Mysteries: Green Cheese from the Balkans

Bulgaria has existed for more than 13 centuries. It's an old country with phenomenal history; the land where the legendary Orpheus and Spartacus were born. A country that has seen the rise and fall of empires – the magnificent Byzantine Empire (aka Eastern Roman Empire) and the mighty yet splendid Ottoman Empire, under whose power Bulgaria had been for five centuries. You think the oldest golden treasure was found in Sumer or Egypt? In 1972, near Varna, Bulgaria, a golden treasure was found, estimated to be 6-7,000 years old. The site where the gold was excavated was dubbed by National Geographic as “Europe's oldest town”. And among all those mysteries and secrets, legends and myths, among the beautiful mountains and green hills is a village called Tcherni Vit (or Cherni Vit which means “Black Stream”). There you can find, perhaps, the rarest cheese on Earth – the green cheese, one of Bulgaria's culinary treasures. It is one of Europe's three kinds of mould cheeses, and the only one on the Balkans is the green cheese. It had almost become “extinct” when, fortunately, two people managed to save it – Tcherni Vit's ex-mayor Cvetan Dimitrov and Carlo Petrini, the founder of the 'Slow Food' movement.

History and Discovery

No one knows for sure when production of this cheese first began. What is known is that its history is closely linked with the life and culture of the Balkan locals, who used to breed hundreds of thousands of sheep in the 18th and 19th centuries. During the summer, the grass is green and high, and the sheep produce bountiful milk – about 60 litres each per season. To preserve it, the shepherds used the milk to make cheese. In their summer huts, they would store it in wooden kegs. Gradually the brine came out of the kegs through pores, and the cheese remained dry for several months. At the end of the summer, the shepherds took down the cheese to their villages and stored it in damp places at 10-12 °C. When opening the kegs the mould “conquered” the cheese turning it blue-green. Sadly, back then people thought that it was spoiled and of low-quality and avoided eating it. Because of this misconception and the industrialisation in the 20th century, the recipe and the process of making it faded into obscurity. Until the 21st century.

Back in 2007, Tcherni Vit ex-mayor Cvetan Dimitrov was asked to present traditional Bulgarian dishes and products to Slow Food experts visiting the region. He chose the green cheese, and the very founder of the organisation – Carlo Petrini, was in awe. According to him, there was no such cheese on the Balkans. “When the Bulgarian representatives of the movement asked me if there were any specific examples of the local cuisine, on its way to extinction, I thought about the green cheese. I had tasted it when I was a young child. Many years ago, you could find it in every home in the region. I started to look for it, but no one knew where I could find even a piece of it. I asked the shepherds and the old people. I wanted to know the recipe, but everyone said: There is none!” commented Cvetan Dimitrov.

But he didn't give up. In the end, his efforts were rewarded – Baba (grandma) Nenka and Dyado (grandpa) Kolio gave him a piece the size of a match, the only part that had survived the winter. The old people lived at 1200 m altitude, living a secluded life, preserving old customs and habits. With no access to civilisation and no electricity, Nenka and Kolio lived the way their ancestors used to live centuries ago. They ate only the things they could produce and grow. Luckily, they used only wooden kegs to make their cheese, which, in fact, salvaged the tradition.

Image from Greencheese.eu

Image from Greencheese.eu

The Mysterious Recipe

Right after its “discovery”, the green cheese was turned into a presidium (Slow Food projects to conserve traditional and unique treasures all over the world). The movement sent one of their experts to Tcherni Vit, and the tradition of making this delicacy is now preserved. It is a real treat for both nose and palate with its rich and earthy aroma and strong and savoury taste.

The green cheese is made only of white sheep milk, produced by an indigenous breed- the Teteven sheep. When the milk becomes white cheese, it is put into wooden kegs. The whey must drip off the wooden keg, and the cheese should stay dry. It matures at least 60 days under strict conditions – humidity, temperature and climate, which are typical for the region. After this period, the keg is opened, and because of the contact with the air, it gets “infected” by the mould and should stay at 10-12 °C for 20-25 days. The temperature amplitude plays a significant role in the process.

However, the restoration of the precise recipe was not an easy task: it was the greatest challenge Cvetan and his team of biologists had to face. The locals shrugged and said that the cheese “was not made, it made itself.” Puzzled, the group decided to consult with an Italian cheese specialist, who concluded that the product contained a high percentage of water, and it should be left to drain away under its own weight. The more tricks you try to speed up the process, the worse the quality will be. The green cheese is as capricious as the weather in the Balkan mountains, where it matures.

Recognition and Restrictions

Carlo Petrini is not the only expert to have noticed the uniqueness of the Cherni Vit green cheese. In their article Around Europe in 18 Cheeses, the Telegraph lists the treasure among the 18 best cheeses in Europe, alongside the French Valençay and the Italian favourite Parmigiano Reggiano. According to Patricia Michelson of La Fromagerie, “Everyone uses the word 'artisan' to mean anything now. When it comes to cheese, I mean a small dairy, using raw, unpasteurized milk from a single herd. An artisan follows the process from pasture to table, making everything by hand. Even the starter used to begin the curdling process can be made from the previous day's milk.”

Production of green cheese. Image courtesy of Dimitar Dimitroff.

Production of green cheese. Image courtesy of Dimitar Dimitroff.

Bulgarian authorities disagree. The product is illegal in Bulgaria according to Desislava Dimitrova – Bulgarian coordinator for Slow Food. It cannot be certified according to Bulgarian law. Ironically, the things that made it so unique and delicious are the things that make it illegal: it's made of raw milk, it matures in wooden barrels, and it contains mould. This is the reason it remains local and can only be found in the vicinity of the village.

 

Now that you are booking your flights to Bulgaria here are two recipes incorporating green cheese for you to try:

Tart with Pears and Green Cheese

Ingredients:

3 middle-sized pears

100 g green cheese

300 g puff pastry

10o g walnuts

One lemon's juice

Brandy -1 tablespoon (optional)

1 egg yolk

How to make it:

1. Peel the pears without removing the stalks. Cut them in two and scoop out the seeds. Carve out a little part in the middle of each half and put some lemon juice. Put them in a baking dish with the carved parts below.

2. Cut the puff pastry into six rectangles and cover the pears with them. Spread a thin layer of yolk over the pears. Bake at 200 degrees for 15-18 minutes.

3. While baking the pears, cut the cheese and the carved part of the pears into small pieces. Chop the walnuts and add half of them. If you want, you can add one tablespoon of brandy or any other type of alcohol. Mix well.

4. Take out the pears for a while and let them cool. Fill in the holes with the mixture with green cheese and sprinkle with the rest of the nuts. 

Chocolate Truffles with Green Cheese

Ingredients:

600 g chocolate

150 ml milk

150 g sour cream

150 g green cheese

How to make it:

1. Melt the chocolate using the water bath method. Then pour the milk and the cream gradually while stirring with a wooden spoon until you have a smooth mixture.

2. Leave it to cool and set. In the meantime, roll out balls of the green cheese.

3. When the chocolate mixture is cool and hard enough, put each ball inside a layer of chocolate and roll in your hands.

4. Finally, roll in cocoa powder, and there you have your home-made, green cheese truffles.

 

Finally, for the comfort-loving folk I have a romantic proposal – Bulgaria is extremely beautiful in the early summer - in June, while enjoying a cool evening in Tcherni Vit, have a glass of Melnik wine and a plate of green cheese with another Bulgarian speciality – pink tomatoes.

Наздраве!*

In Bulgarian this means “Cheers!”

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In a world dominated by computers, science and social media, Dimitar is a dreamer and a romantic believer in the unknown. Since he lives in a magical country - Bulgaria, he likes to make rendezvous with mysterious places, hidden nooks, old crumbling houses and traditions almost extinct. They whisper and tell stories, he listens and writes. And the old becomes young again.

Staples of Appalachia: Family & Food

Growing up, I always knew my parents were different from most. I was raised in a little town called Willow Lake, South Dakota. It wasn't much of a town. In fact, there wasn't a single traffic light. We were made up of a single school that housed every grade from Pre-Kindergarten to graduation, a gas station, a small grocery store, a bar, and a post office. In the town congregated three-hundred-or-so people that were mostly the sons and daughters of commercial farming lineage. They were flat-talking mid-westerners set in their way of life. They didn't name their cows. They'd never fried okra. Most of them preferred to buy their eggs already washed at the grocery store. My mother said they were strange, but the sideways glances she'd attract with her southern drawl and her insistence on doing for herself led me to believe that maybe she was.

John Thomas: Jennifer's father at age 10

John Thomas: Jennifer's father at age 10

Dad wasn't much better. He learned to drive a semi truck when he was just a boy and had been following that career path ever since. He was gone working a lot of the time, leaving Mama, my sisters, and I to tend to what some in the community jokingly referred to as our “petting zoo.” We had a flock of laying hens, a turkey named Pilgrim, a couple of milk cows, an old dog or two at various points, a cat, sometimes pigs or sheep, and an occasional horse. We were hipster homesteaders before hipsters knew what homesteading was. The side yard always housed a perfectly tended vegetable garden. The home was kept clean, warm, and inviting to strangers and friends, alike. Nobody who entered our house left without a healthy dose of folklore and sweet tea.

During class one day in my seventh-grade year, I was asked if my parents were doomsday preppers. I said no, only to be met back with the statement: “Well my mom saw your mom buying canning jars by the box load. What's she making? Jelly?” I looked at my classmate, confusion spreading across my face. “She's canning,” I stated. To my knowledge at the time, canning was something everyone's mother did. Over time, I discovered that I was wrong. 

My parents both grew up in Tennessee during the 40s and 50s. My mother's family was a little more “well-off” than my father's when they were children, but neither of them came from any form of prosperity. Dad's family fits the textbook definition of the Appalachian American. The Appalachian culture is often mislabeled as “hillbilly” or “redneck.” In some more heartless cases, you might even hear the type of people my father hails from referred to as “poor white trash.” In truth, the Appalachian culture is one of simplicity, neighborliness, folklore, and self- sufficiency. 

Hallie Bellar - Matlock

Hallie Bellar - Matlock

Dad and his brother, Clyde, were raised by their grandparents from the time they were babies, despite having limited financial resources to care for them. They were fearful that the boys would be separated if allowed to go to other relatives, so they taught their grandchildren to pull their weight, and the family learned to make do with whatever they could find. Dad's grandfather taught him to hunt squirrel and run trout lines. Clyde was often sick as a child, and so the majority the work securing food sources fell on Dad's shoulders. He became a skilled hunter and fisherman, as well as a gatherer of scavenged ginseng, mushrooms, fruit, nuts, and other wild-grown resources. My maternal grandmother, Hallie Bellar - Matlock, was raised similarly to my father, although years earlier during the Great Depression. One of her favorite southern delicacies was poke salad. 

Poke salad is a salad made from the leaves of pokeweed. Pokeweed is a toxic plant, closely related to nightshade, found spread across the southern states. Using the weed in a cooked salad became popular during the Great Depression simply because there weren't many other options for vegetation available. People learned that if you cooked the leaves long enough, they would lose their toxicity and become edible. Poke-weed leaves are harvested in the early Spring, making poke salad a lingering favorite at many Easter gatherings across the south. 

The leaves are usually cut from the stem and cooked on low heat with salt, pepper, and bacon fat for several hours until they come to a mushy consistency. A grocery bag full of pokeweed leaves cooks down to about two servings when all is said and done, so Grandma Hallie and her siblings spent many full days searching for and picking pokeweed.

Pokeweed, Phytolacca americana. Image courtesy of Gordon Tillman.

Pokeweed, Phytolacca americana. Image courtesy of Gordon Tillman.

The landscape across the Appalachian territory is not suitable for commercial farming. The terrain is rough, and the soil is of a poor consistency for successful growth in mass quantities. The territory is full of “hills and hollers” where wildlife and wild-grown vegetation prosper, but it is hard to work with. For this reason, most Appalachian Americans live on small homestead farms where they raise enough for their families and a little to share with neighbors. They had to find their own ways of preserving resources over the years, which has resulted in a lot of salting, smoking, canning, fermenting, or drying of crops and meat. 

Growing up, my mother loved to see her father and uncles smoking their winter meat supply. She would often tell us about the smell of the meat smoking and how it would make her and her siblings hungry for days on end. Her father- William Matlock-  was an expert meat smoker and would sometimes be asked to smoke hogs or chickens for neighbors, as well. He and my great-uncles would make an affair of the job, camping out and telling stories by the smoker. Often, the children joined in on the fun, hearing tales of their dad's younger days and folk stories about monsters, ghosts, and other legends of the territory. Mama always said it was one of the most fun and looked-forward-to parts of the year for her family. 

The Appalachian way of life is one of rural homesteading and simplicity. My parents lived in a culture where the norm was to own a milk cow, who would often birth a calf for the family to fatten and butcher. The mother's milk would be kept and processed into butter, cheese, or other dairy items. Meanwhile, the calf would be put out to pasture and fed a high-fat diet to get it ready for slaughter by autumn. Many farms also raised chickens for meat and eggs, as well as a litter of butcher hogs, goats, or other animals that they could produce food for their families from. 

In autumn, the animals would be butchered and processed through smoking, drying, or salting to last through the more lean months of winter. Gardens would be harvested, and vegetables would be dried or canned. Gardens are commonly grown from family “heirloom seeds,” which are reaped yearly from plants and saved for the following year. My father often spoke about how his grandmother raised the best tomatoes in Humphreys County, Tennessee, and people would come from miles around to buy them from her. Because of the practice of heirloom seeding, she was able to uphold the same quality year after year. 

My mother's family had learned through the generations to can green beans with bacon fat. The process resulted in a delicious, salted flavor to the beans. When Mama canned green beans, she would have to warn my sisters and me not to go overboard with them- they needed to last through the winter. My mother would spend weeks each year preparing for winter. Our pantry shelves would be well stocked with colorful mason jars of Mama's heirloom family canning recipes. She made bread and butter sweet pickles every year, and our neighbor's daughter would always take home her share. 

One year, the neighbors planted a cucumber patch for the sole purpose of having Mama can sweet pickles for them at the end of the summer. Mama happily obliged. She had grown up in a culture that embraced neighborliness, after all. The Appalachian people know from experience that hard times affect an entire community. Throughout the Great Depression and in the generations that have followed, southern hospitality has remained at the forefront of their way of life. Our house rule concerning guests as we were growing up was that if anyone left our house hungry, it was their fault. My high school friends used to make special trips to visit my mother, even when I wasn't there because they knew she would feed them some comfort-food delicacy from her inventory of Appalachian recipes.

My grandfather and his brothers would share the responsibility of preserving the meat, likewise, the women of my family have for many generations shared the responsibility of canning. My sisters and I were raised by this standard. We spent many days and nights at the end of summer snapping green beans and shelling peas while we listened to our parents tell stories about their upbringing back in Tennessee. From them, we learned the importance of pitching in to make a job go faster and how to make a tedious job fun. While other children may have turned their noses up at the work of preparing jars for canning, my sisters and I looked forward to the chore all year long because we knew it as a time of togetherness.

Thomas family females: Hallie, Carrie and Jennifer

Thomas family females: Hallie, Carrie and Jennifer

Family bonds are important to the culture. While some misconstrue the practice of Appalachian family roles as sexist or out- of- date, they are in fact anything but. In our family, my mother was as outspoken and important in the decision-making process as my father. Financial burdens, medical situations, and home life were discussed between the two to find correct resolution. At the same time, Dad was the breadwinner, bringing in the majority of our family's finances, and Mama attended to the home. She cooked our meals, cleaned for us, and kept up appearances.

My sisters and I were taught both to be strong, outspoken women unafraid of expressing our points of view, but also to be loving and doting wives and mothers. To this day, I prepare dinner plates for my husband and children before my own. I have been questioned about the practice and told it is subservient. I don't view it as such, but instead as an act of love. 

Today, the neighborly culture of Appalachia lives on. Across the southern states of America, you will often find advertisements for community catfish fries, hog roasts, or jar swaps. These events date back to the Depression era and before, where farmers who had been blessed with bountiful food supplies would invite others to share. Today, the events are more similar to block parties or street dances as held in other parts of the world.

The Irish Picnic in McEwen, Tennessee is one such annual event that dates all the way back to the 1800s and now draws 25,000 visitors each year. At the event, 21,000 lbs of pork roast and about 2,000 chickens are slow roasted over hickory smoked coals, then shared with the community. The event has grown to include live music and dancing, as well as a dart tournament and beer garden. While the citizens of McEwen are no longer in need of sharing food out of hunger, the funds raised from the event are now used to benefit a local school.

When my mother passed away in 2007, her funeral was held at Edgewood Church outside of Dickson, Tennessee. Following the burial, my family was invited to a nearby community center where members of the church congregation had prepared a meal for the funeral attendees. While most of the congregation did not know my mother, they recognized an obligation to feed her family as we grieved. 

It has often been said that the fastest way to a southerner's heart is through their stomach. If my upbringing has proven anything to me, it's that food and hospitality are a staple in showing love to those of all cultures- and Appalachian Americans are expertly skilled at doing just that.

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Jennifer Thomas-Mitchell is the author of four books and is working on part two of her “Quincy York” novel series, which is a celebration of southern folklore. She currently lives on a hobby farm with her husband, Nathan, and their children, where they raise poultry and garden, and the tradition of mother-daughter canning season lives on.

Fado: Songs of Portugal

Portugal, like most countries, has both traditional and contemporary musical genres. At times the two are fused to create a pseudo style, appreciated by wider generations.

After continuous obfuscation by neighbouring Spain for many years, Portugal is finally garnering international attention on its own. Its tourism industry is now booming, and visitor numbers increase every year. Yet, such attention does not always translate to an understanding of cultural distinctions.

The streets of Lisbon. Wall art of Amalia Rodrigues. Image courtesy of Roland Johnson.

The streets of Lisbon. Wall art of Amalia Rodrigues. Image courtesy of Roland Johnson.

The Origins of Fado

When we speak of music in Portugal, and Portuguese identity, it is impossible not to mention Fado. Born on the streets of Lisbon, the origins of this musical genre remain contested. Some claim it began as a lament of sailor's wives on the Voyages of the Discoveries. Some claim inspiration came from slave songs called Lundus, that emerged from Angola and Brazil (the origin and destination of a significant part of the Atlantic Slave trade). Others claim it may have much earlier influences from the Arab conquest of the Iberian Peninsula. Either way, Fado as we (the locals) came to know it, only started to be noticed in the 19th century; especially in the Lisbon neighbourhoods of Alfama, Mouraria and Bairro Alto. Fado, in its dawning, was not a tune for the high classes or elite – quite the contrary, it was a low-level form of music debased by the populace and embraced by the downtrodden.

Wall art of Amalia Rodrigues. Image courtesy of Adriana Martin.

Wall art of Amalia Rodrigues. Image courtesy of Adriana Martin.

But what does Fado entail exactly? In a word: Saudade. Saudade means a type of longing, of “missing” something. Fado is typically a compilation of sad lyrics, although some can also be playful. And it must always be accompanied by at least two essential musical instruments: a classical guitar (viola) and a Portuguese guitar, a twelve-string instrument with a very particular sonority, that seems to entice the saddest and most nostalgic feelings in its listeners.

Traditional Portuguese guitars.Image by Kaysha shared under a Creative Commons (BY-NC-ND) license.

Traditional Portuguese guitars.

Image by Kaysha shared under a Creative Commons (BY-NC-ND) license.

The Iconic Figures of Fado

The original diva of Fado, Maria Severa, was a renowned prostitute and descendant of gipsies. She gained her reputation as a singer in taverns around the capital’s bohemian districts. As aristocrats and social elite sought entertainment in public houses and brothels, Fado began to acquire some notoriety. It is strange that a musical style initially so divisive and born less than a century earlier was adopted by the nationalist dictatorship in the 1930s – Fado became a “national song”. Imposed censorship ensured the lyrics were in line with the conservative ideology of the regime.

It was in the midst of this Fado appropriation that another female idol of Portuguese music was born – Amália Rodrigues. She became a world renowned fadista, enchanting international audiences with her fantastic and powerful voice. A vital link for Portuguese culture to the wider world at a time when the official policy of the regime was isolationism at all costs. Amália managed to incorporate other forms of rhythm into Fado, thus bringing traditional tunes into modernity. Amália died in the 1990s (1920-1999) but her home is now a museum (Fundacao Amalia Rodrigues Casa Museu) and if you are lucky your guide will be Estrela, who worked with Amalia for forty years and shares fond memories of her life. Unfortunately, by then, most of the nation’s fascination with Fado had disappeared. The style's entanglement to the old regime meant that after the 1974 revolution the depth and relatability of Fado in the community became overshadowed by other forms of music that incorporated freedom and provided a contemporary alternative.

Certain groups such as Madredeus attempted to recreate some of Fado’s popularity however it was only through the emergence of another female performer, Mariza, that Fado arose again, particularly on the international stage. If Amália gave Fado a soulful twist, Mariza gave it a contemporary one. Mariza opened the door for the 2000s rebirth of Fado, this time with a varied array of young fadistas, capable of mixing different musical styles but still with some nostalgia for classic Fado.

Mariza performing live at Coliseu dos Recreios in Lisboa. Image courtesy of Rui M. Leal.

Mariza performing live at Coliseu dos Recreios in Lisboa. Image courtesy of Rui M. Leal.

The famous composer Carlos Paredes was the epitome of Portuguese guitar genius. But he was also a humble man who never acquired the international notoriety that he deserved – in fact, despite his reputation and people’s admiration, he remained for most of his life an archivist of radiographic images at one of Lisbon’s largest hospitals.

Styles of Fado

There are, in fact, two types of Fado: Lisbon Fado and Coimbra Fado, each with unique nuances. Coimbra is a university town in Portugal, and Coimbra Fado originates from academic traditions. During the dictatorship, when many student activists opposed the regime, the Fado of Coimbra was coloured by a more political bent and some of it became what Portuguese people call “intervention songs”.

Fado street art. Image courtesy of Enrique M. Luna.

Fado street art. Image courtesy of Enrique M. Luna.

Intervention music resides in folk songs of a political nature, mostly crafted during the middle to late period of the Portuguese dictatorship in the 20th century. Many of the singer-songwriters were involved in the Communist Resistance, so some of the songs might seem to us a little dated in their themes and language. But others retain a strong sense of fraternity and opposition to oppression that still resonates with many people today. The movement's most famous singer-songwriter – José (Zeca) Afonso – was a Philosophy professor forbidden to teach by the regime and was eventually exiled from the country. Others, such as José Mário Branco, also suffered the same fate. There were also musical groups, such as GAC (Grupo de Acção Cultural – Vozes na Luta) or Brigada Victor Jara.

Porto Calem fado show: "Porto et fado 12".Image by Alain Rouiller shared under a Creative Commons (BY-SA) license.

Porto Calem fado show: "Porto et fado 12".

Image by Alain Rouiller shared under a Creative Commons (BY-SA) license.

Portuguese protest music was traditional and primitive in style for appeal to the masses. Songs were a powerful tool for the mobilisation of the people. In fact, one of José Afonso’s most famous songs – Grândola Vila Morena – was utilised as a signal for the military to begin the revolution in 1974. Intervention music was critical in shaping political sensibilities in Portugal and delineate the lyricism and poeticism of the songs themselves; most derived from poems by persecuted poets such as Manuel Alegre. Although concerts were, at times, organised as an act of resistance, strict censorship prevented many songs from airing on the radio. So the albums of these singers would usually be edited outside the country – usually France – and then circulated in person. The allure from the simple act of listening to an album was rebellious enough, let alone protest songs. One must never turn the volume too high for fear of inciting the neighbours' or the secret Policia’s curiosity.

Although much older and more ordinary in style and theme, Cante Alentejano could also be thought of as protest music by and for the repressed. So treasured, it is listed under UNESCO’s Intangible Cultural Heritage of Humanity. A traditional kind of choral singing, usually performed by groups up to thirty. There is no instrumentation, just a compilation of expressions and melodies. Cante Alentejano was created by the people of the Portugal southern province of Alentejo, mainly farmers and “peasants” who experienced a gruelling rural life of deprivation. Alentejo held a feudal character, and the songs were usually performed absent-mindedly by farmers while tending to the land of their master. Following the 1974 Revolution, Cante Alentejano saw a rebirth as communist peasants of Alentejo took claim of the lands in which they had laboured for generations, and the genre established itself as a kind of rebellion. Today, it primarily exists through organised choral groups in parties and contests throughout the region. Most of the repertoire performed was and is almost always only oral in nature.

Fado Vadio: An urban tribute to Fado at Escadinhas de Sao Cristovao.Image by Jan Hamlet shared under a Creative Commons (BY-NC-SA) license.

Fado Vadio: An urban tribute to Fado at Escadinhas de Sao Cristovao.

Image by Jan Hamlet shared under a Creative Commons (BY-NC-SA) license.

But what about the North?

A region that was mostly influenced by the Celts and that remained opposing of the Roman invasion of the Arab Peninsula and, later, of the Arabs. Portugal is indeed a multi linguistic country; not only due to a growing immigrant community but because it is the home of at least two native languages: Portuguese and Mirandese. The Mirandese language has its roots in Vulgar Latin and is primarily spoken in three municipalities in Northeastern Portugal: Miranda do Douro, Mogadouro and Vimioso. A descendant of the ancient Iberian language spoken in the Kingdom of León, it has evolved in almost total isolation of other languages besides Portuguese. At times described as the language of farms, work, home and love between the Mirandese by scholar José Leite de Vasconcelos. It’s legacy today is threatened: fewer than 5000 speakers remain in the region. During the dictatorship, Mirandese was suppressed for the ideal of Portugal as a unitary colonial empire, and likewise, other native languages from African colonies were also disregarded. However, since the 1980s there have been efforts to make sure the language is not lost during the next century, and so young children of the region are taught Mirandese, or naturally adopt it from their ancestors.

In the early 2000s, a musical project emerged in an attempt to preserve the legacy of the Mirandese language and performances, Galandum Galundaina. It was the first mainstream insertion of Mirandese into popular culture that found success. The members of the group toured the world showcasing elements of their culture with upbeat and danceable rhythms yet staying true to their roots. The musical style, which sounds Celtic-inspired, is the most traditional type of music played at Mirandese festivities.

Fado house performance.Image by James Savage shared under a Creative Commons (BY-NC) license.

Fado house performance.

Image by James Savage shared under a Creative Commons (BY-NC) license.

A celebration of music and mischief in Portugal:

Carnaval dos Caretos

One of the most famous celebrations in Portugal is the Carnaval of Caretos, a pagan tradition with roots in either Ancient Rome or Celtic civilisation that persists to this day. It has merged with the more contemporary celebration of Carnaval, producing the Carnaval dos Caretos, an invasion of noisy and mischievous demons. Carnaval has long been regarded as the day of excess, of law-breaking behaviour, and an escape from routine symbolised by the wearing of the mask. The Caretos are indeed a part of that mindset with a certain allure from a previous, more primitive age. Often it is young men and boys wearing the masks made from tin, leather or wood and a colourful suit made from red, black, green or yellow fringes with bells attached around their waist. They come out in groups, yelling and scaring off visitors, robbing wineries and preparing to chase single young girls until they scale walls and verandas. The goal is to hold them and shake the bells against their legs, symbolising fertility for the women. Nowadays, females are allowed to join in the mischief. Podence, an ancient village with stone houses and stunning landscapes, is home to one of the most well-renowned Carnaval of Caretos. Often, the Caretos also emerge during Christmas and New Year, always with their characteristic talent for making trouble. The accompanying music of the region is inebriating, both playful and rough, and helps give the festivities their distinctive touch of mischievousness.  

Portuguese music is varied and often rooted in the political and social context of its emergence. Far from being a mere reflection of social practices, it was a key contributor to the revolution and a weapon against oppression. Today, that tradition remains in musical groups that strive for social significance while re-inventing their musical heritage – the group Deolinda released what could be considered a protest song (“Que Parva Que Eu Sou”) denouncing exploitative work practices for young people striving to be financially stable. Portuguese artists are ever more aware of their significance in awakening the politically numb, without falling into old stereotypes and criminalising their legacy. In fact, it’s precisely in this re-invention of tradition that the greatest creative genius of Portuguese music stand.

Fado Houses

For extensive information on Fado houses in Portugal take a look at the Museo do Fado, (roteiro.museudofado.pt) which includes a map, hours, descriptions and locations. There is also information on learning to sing fado.

Clube de Fado, Alfama, Lisbon. Image courtesy of Baptiste Nasselevitch.

Clube de Fado, Alfama, Lisbon. Image courtesy of Baptiste Nasselevitch.

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Margarida Teixeira is a Human Rights student living in Paris with a background in Philosophy and Cinema.

Nature's Scarlet from an African Heartwood: Dyeing with Camwood

Camwood, a shrubby African tree. The colour; carnelian, scarlet perhaps, or vermillion. The freshly cut heartwood is pale brown, the hard, close-grain of the tree rapidly darkens to an intense red or hearty orange colour as it oxidises upon exposure to the ambient air. Known as Bois Rouge in French. The French version sounds like a decadent food that you could smear all over your face, but then most French words sound like that.

Camwood powder

Camwood powder

If you were to encounter the tree between February to May, you would find it in fragrant blossom, with small white petals surrounding yellow centres. In October, pods containing one or two shiny seeds hang amongst the glossy leaves. It’s slightly weeping boughs lend the camwood tree an ornamental grace, and the tree often cultivated for use in towns; it's habit for fast-growth and compact foliage useful for shade and hedging. The plant’s wood, foliage and seeds are utilised in various cultures for diverse applications.

Sustainability of Camwood Trees

Camwood or Baphia Nitida is native to West and Central Africa and successfully introduced to India, Singapore and Sri Lanka. It comprises 45 species, found mostly in West African tropical rain forests, and is at home in the wild or thriving in an urban landscape.

The Camwood tree grows sustainably, it is fast to mature, and thus not at risk regarding its survival (yet, and hopefully forever). It is reassuringly classified as 'Least Concern' in the IUCN (International Union for Conservation of Nature) Red List of Threatened Species (2011) but noted as requiring constant monitoring due to its widespread use. That’s a yay from us.

Camwood blooms. Image by Alexey Yakovlev. "Baphia nitida (Fabaceae)" shared under a Creative Commons (BY-SA) license.

Camwood blooms. Image by Alexey Yakovlev. "Baphia nitida (Fabaceae)" shared under a Creative Commons (BY-SA) license.

Endless Hues and Applications

A valuable hardwood, Camwood is used for building materials, making dye, the base of many folk medicines and within cosmetics. Amongst African tribes, various parts of the plant are treated in different ways and utilised as applications for a myriad of ailments including rheumatic pain, gastrointestinal disorders and as a topical treatment.

Suited to woodworking, Camwood can be planed and carved successfully, making it useful for posts, tool handles and rafters, as well as in decorative crafts and furniture making.  It’s versatility and durability allowed Camwood to be widely exported to Europe from the 17th century, and then to North America from the 18th century.  European and American dyers valued the ‘redwood’ dye for its supreme colouring power for textiles such as wool, cotton and silk.

Camwood colour on brush

Camwood colour on brush

This remarkable botanical has many other benefits: In the south-east region of Nigeria, the Igbo people, who make up one of the largest ethnic groups in Africa, incorporate the highly nutritious seeds into their food. It is also imbibed as a remedy for many ailments, with its roots firmly in traditional practices indigenous to various ethnic groups, including the Binis, a cultural group from the region of Benin, Nigeria, and the Ehotile people of Côte d’Ivoire.

Camwood has also been used cosmetically for many years, and, among other benefits, is today renowned for its antioxidant properties and soothing effect on sunburn. In traditional medicine, an ointment is often made from the leaves and applied as an anti-inflammatory. The powder can be mixed with sweet almond or coconut oil to make a paste which is then spread upon the skin and massaged gently for a cleansing and moisturising effect. Add to African black soap for a nourishing facial scrub.

Fifty Shades of Crimson

Just like a Sanguine disposition, Camwood charms pants off and loves to try its hand at everything. It’s versatility as a botanical is impressive, however, as a dye Camwood can be stubborn, but worth the coaxing. Camwood is classified as an ‘insoluble redwood’ along with Red Sandalwood (Pterocarpus santalinus) and Padauk (Pterocarpus indicus). The latter two both sometimes used as a substitute with similar dyeing properties to Camwood.  However, Camwood can exhibit a somewhat bluer tone and is, at times, regarded as easier to work with, with its dye more readily soluble in water.

In it’s native Benin, ceremonial masks are painted with a dark red brew, extracted by mashing and boiling the roots; while in Nigeria, beehives made from hollowed, cured gourds are painted with swarm-attracting deep red Camwood colour.  The Yoruba honey hunters of Southwestern and North Central Nigeria apply the dye in the form of a paste, to deter bees from stinging.

In sub-Saharan West Africa, a powder made from the duramen (heartwood) is used to make a body paint, which is believed to contain magical powers for the wearer.  The Krou and Guéré of the Côte d'Ivoire have historically used Camwood as part of their ceremonial traditions, and it is the dye used on powerfully ferocious-looking masks which feature bulging eyes, open mouths and horns.

The Dyeing Procedure

Dyeing hessian using Camwood alkaline dye solution

Dyeing hessian using Camwood alkaline dye solution

Amongst some other secondary components, the principle dyeing compounds within camwood are santalins and santarubins. To extract the colour from the wood shavings, they are soaked in alcohol for several weeks, strained, and then added, with water, to the fibres which are to be dyed. The dyebath is heated gently, and the textile left until they have absorbed the colour.

Camwood dye solution and powder

Camwood dye solution and powder

A range of factors affects the final result of the dyed fibre, these include:

*  Extraction time;

*  The temperature of the extraction bath (in general the hotter, the stronger the extraction, but then, degradation can occur at higher temperatures);

*  pH of the extraction liquid;

*  The concentration of dye in the aqueous solution, and;

*  The quantity of fibre material within the extraction bath.

Hessian strips in Camwood dye solution

Hessian strips in Camwood dye solution

The dye compounds within the wood do not dissolve readily in water so it needs to be soaked in around 45% alcohol/water, or closer to neat alcohol the more stubborn the colour is to draw out. The time of soaking can vary from a few hours up to several weeks dependent on the size of the wood pieces and the volume/volume (V/V) % of the solution. For example, if you use the pulverised Camwood powder that has a greater surface area exposed and at 80-100% alcohol solution the soaking time will be lower. It also depends on the strength of the red hue you are aiming for and the material you are dyeing.

Different fibres have differing optimal dyeing pHs. For example, cellulose fibres dye more efficiently at higher pH (more alkaline), whereas silk and wool dye better in more acidic environments (low pH). Paula Burch provides a useful rundown of these considerations.

pH strips to test the acidity or alkalinity of your solution can be purchased from many outlets online such as Lotioncrafter.

A range of alkali materials can be used to increase the pH of the solution, such as sodium carbonate (soda ash), sodium hydroxide (NaOH) and trisodium phosphate and also acidic (lower pH) additives can be used such as citric acid and sodium silicate. The agent used and the concentration of the solution depends on the type of fibre you are dyeing and the extent of colour you are seeking. It’s about experimenting for yourself and seeing what works for you. Also, check how long the dye lasts in the garment over time before it fades, if it fades (colour fastness).

Hessian dyed with Camwood

Hessian dyed with Camwood

Mordants and Fixatives

Each type of natural fibre has a different structural makeup and so requires conditions to ensure the dye compounds adhere and will not fade (detach). Natural fibres such as cellulose and silk demand a helping hand for the dye to adequately adhere to the textile. That’s where mordants come in. The most common mordants are metallic ‘salts’ (not an edible kind) including alum (potassium aluminium sulphate), copper (copper sulphate), iron (ferrous sulphate), tin (stannous chloride) and tannin (tannic acid), with alum being the safest to use.  Some mordants also influence the final dye colour which may or may not be desirable. For more detailed coverage of mordants and fixatives check out Sarah’s info over at Wearing Woad or Samantha Jane’s information at All Natural Dyeing. For a comprehensive list with quantities head over to Griffin Dyeworks. We highly recommend checking out Alpenglow Yarn’s candid post on mordants packed full of useful information.

Hessian dyed with Camwood drying

Hessian dyed with Camwood drying

Safety First:

Alcohol is highly flammable!!!! Store covered and not near any heat sources!!

Always add acids and bases to the water, rather than the other way around to avoid violent reactions. Much less applicable with soda ash but it's better to be in the habit.

Always wear gloves, safety glasses and protective clothing when dyeing. Acids and bases can be irritating and corrosive to the skin. Also, wood powders can often irritate mucous membranes so be careful not to breathe in the dust and wear a mask if needed.

Never mix acids and bases together, or you may have nasty corrosiveness in your face. We would rather have pie.

As for the pH adjusting, always wear full protective clothing when dealing with mordants and fixatives, some create noxious gases when dissolved in water, and they can be corrosive.

Some great resources on natural dyes and dyeing techniques:

Books on Dyeing:

Natural Colour by Sasha Duerr

Natural Dyes and Home Dyeing Rita J. Adrosko

Natural Dyes: Sources, Tradition, Technology, and Science by Dominique Cardon

Koekboya Natural Dyes and Textiles A Colour Journey From Turkey to India and Beyond by Harald Bohmer

Dyes and Tannins by P. C. M. Jansen, D. Cardon

Sites on Dyeing:

All Natural Dyeing

Wearing Woad

Griffin DyeWorks

A great online resource courtesy of Ashis Kumar Samanta and Adwaita Konar from the University of Calcutta is available here. The article includes suggested conditions for use of Camwood.

The Persian Plate: Traditional Iranian Fare

When you are a million miles away, you find comfort in the things that remind you of home. Even though I have always enjoyed expanding my palate and food diversity, in my nearly two years away from Iran, I have come to appreciate Persian food more than ever. I often find myself craving familiar tastes like the apple and rosewater dessert (Faloudeh Seeb) my grandmother made on hot summer days, the celery stew (Khoresh Karafs) my mom made when her uncle visited, or my best friend’s divine walnut and pomegranate stew (Khoresh Fesenjan).

A very young me celebrating Nowroz.

A very young me celebrating Nowroz.

It is easy to fall in love with Persian food. It is a delicious blend of dry or fresh herbs, spices, nuts, berries, fruits, peels, and legumes that come together to create the mild flavors loved by Iranians. As a multicultural nation, Iranians have common dishes shared all over the country as well as cooking styles and exotic ingredients unique to specific regions. In southern Iran, for example, a kind of red soil is used to flavor fish dishes as well as bread and in northern Iran bitter orange juice is used to cook Caspian dishes.

Many of the essential ingredients in Persian recipes are seasonal. My childhood is filled with memories of watching the women of my family make the annual supply of tomato and pomegranate pastes because store bought was never as good; hours of work put into juicing lemons and unripe grapes for the lemon juice and verjuice that would later be used as salad dressing, and for flavoring stews and side dishes; days I spent helping to remove parsley, spinach, chives, coriander, and fenugreek leaves from stems so that they could be washed, chopped, sautéed and stored in the freezer – a Persian cook’s best friend-  for use in stews and Persian frittatas (Kuku); pitting sour cherries for my mom to make breakfast preserves and store in the freezer so we could have sour cherry rice (Albaloo Polo) any time of the year; drying dill, mint and damask rose petals to season rice or side dishes, and sun drying pumpkin, cantaloupe and watermelon seeds, sour cherries and apricots so we could eat as snacks especially on the winter solstice festival or Yalda. As tiresome as these chores were they were also a fun excuse to spend more time with aunts and cousins.

As a rule of thumb, the best Persian food is always homemade and no restaurant ever comes close to what a Persian mom whips up in her kitchen. The quality and taste of homemade meals has resulted in the success of a mobile app that allows hungry Persians with busy lifestyles and no time or skills to cook to order food from housewives looking to capitalize on their cooking talents. The only exception to the home-cooked-is-best rule is Kebab, the unofficial national dish of Iran.

Iranians learn family recipes by watching their moms in the kitchen. Recipes are rarely written down and are instead passed down from mother to daughter. This is why online recipes and cookbooks seldom do Persian food justice as they often require “as needed” amounts of spices and sometimes leave out things like verjuice as the recipe requiring this ingredient is believed to be common knowledge.

The talent of a Persian cook, therefore, lies in the ability to adjust “as needed” amounts of spices and other ingredients to feed small or large numbers of people without any of the tastes overpowering the others.

Mixing the basic ingredients for a Persian stew may take less than 20 minutes but cooking it to perfection takes hours. Some stews are even left to simmer overnight in a traditional stone pot or a slow cooker before they are considered ready to serve. This is particularly true about Dizi (a soup with lamb, legumes, potatoes, tomatoes and dried lime) and the all-time Iranian favorite and most challenging-to-cook Persian stew, Ghormeh Sabzi. Made with sautéed herbs, lamb, dried lime and kidney beans, a well-made Ghormeh Sabzi is considered the ultimate seal of approval on one’s cooking skills. Iranian men are even known to joke that their dream girl is one who cooks Ghormeh Sabzi as well as their moms!

Stews are served with white Basmati rice. Cooking rice the Persian way is a process and if done properly will result in the coveted golden Tahdig i.e. a crispy layer of rice at the bottom of the pot.  As Iranians say, Tahdig is life! Some cooks add a little oomph to their Tahdig by using potato, lettuce, flat bread like Lavash or a mixture of saffron, yogurt and rice.

Every Persian meal is served with sides ranging from Sabzi Khordan (fresh basil, cilantro, cress, chives, radish, scallion and tarragon), Mast-o Khiyar (chopped cucumber in plain unsweetened yogurt), Salad Shirazi (finely chopped cucumber, tomato, and onion in lemon juice), and Borani (steamed spinach and grated fresh garlic in plain unsweetened yogurt) to Torshi (vinegar-based) and Shoor (salt-based) pickled vegetables.

Persian desserts are often easy to make but require practice for mastering. Sholeh Zard or as my friend calls its Mellow Yellow (saffron rice pudding) and Sheer Berenj (rice pudding flavored with cardamom and rose water) are delicious treats that are not made every day as most Iranians prefer a simple cup of black tea after their meals.

To a Persian cook, the best compliment is praise on the aroma, flavor and color of their food. But presentation is also key. For instance, to make Jeweled Rice (Morasa’a Polo), one of the most elaborate special occasion dishes, the surface of the rice must be covered with equal-width, alternating rows of sweetened orange peel, almond and pistachio slivers, and lightly fried barberry. Persian soups (Ash) are always decorated with whey, fried mint, fried garlic, and caramelized onion; side dishes like Mast-o Khiyar with dry powdered mint, powdered rose petals and chopped walnut; and desserts like Sholeh Zard with cinnamon powder and pistachio and almond slivers.

The final step in presenting a Persian meal is setting the Sofreh – a rectangular or square piece of patterned plastic or cloth with adjustable length to accommodate the guests-are-always-welcome policy of Iranians. Setting the Sofreh - be it for family meals, the Haft Seen Sofreh for welcoming the Persian New Year, Nowruz, or the Sofreh Aqd which is an inseparable part of a Persian wedding ceremony- is an art.

I remember helping my mother set the Sofreh as a child and hoping that one day I would be trusted to arrange the plates, flatware, cups and serving dishes on my own.

Despite the growing trend of eating at the dining table, many still prefer to sit around the Sofreh for meals. Some may find the Persian practice of sitting on the ground to eat questionable but like many parts of Asia and the Middle East outside shoes are never allowed on the carpets and must be left at the door before entering the home.

Whether you eat at the table or sit around a Sofreh, Persian dining is a cultural experience that brings families together and no matter how much I may miss the tastes, smells and even rituals, being with family is what I miss the most.

 

Mast-o Khiyar

2 cups of plain unsweetened yogurt

1 or 2 large seedless cucumber finely chopped

1 tablespoon dry mint

Salt to taste

Optional:

1 teaspoon dried rose petals (powdered)

½ cup crushed walnuts

1 tablespoon raisins

In a bowl combine yogurt, cucumber and dry mint. Taste and adjust salt to your liking. You can use a bit of dry mint and dry rose petals to decorate the Mast-o Khiyar. You can also add the optional ingredients to your Mast-o Khiyar for variety.  Refrigerate until serving time.

 

Persian rice with Tahdig

2 cups of Basmati rice

Cooking oil

1/5 tablespoon salt

Optional

1 slice Lavash bread cut into squares

1 large potato sliced and lightly slated

Note: I use the plastic measuring cup that comes with rice cookers and these cups are equivalent to 3/4 of a standard measuring cup.

Pour rice into a bowl and rinse a few times in lukewarm water until water is clear. Add salt and let the rice soak for a few hours. When you are ready to cook the rice, bring 6 cups of water to boil in a nonstick pot and add the drained rice to the boiling water. Let the rice boil for 10 mins and stir a few times. When you are close to 10 minutes check the rice and make sure it is soft to the touch but not falling apart. My mom’s rule was to always check one rice grain to see if lines had started to appear on it. Drain the rice in a colander and quickly rinse with cold water.

Rinse the pot, dry it and return to heat. Add two to three tablespoons of cooking oil to a pot so that it covers the bottom of the pot. Heat the oil over medium high heat. When the oil is hot, arrange the potato slices at the bottom of the pot until it is completely covered and wait a few minutes before adding the rice.

You can opt to use Lavash bread in this stage. Slightly wet the bread squares and place at the bottom of the pot until fully covered. Wait a few minutes before adding the rice.

Cover the pot with a wash towel or a few layers of paper towels before placing the lid. Cook on high heat for about a minute before reducing heat to low and cooking for 50 minutes to an hour.

Once the rice is done, give your pot a gentle shake, place a large plate over the pot and flip the rice. You should have golden brown Tahdig on top of the rice.

Khoresh Karafs

450 grams of meat (beef or lamb), washed and cut into cubes

1 large onion, peeled and chopped

1 head of celery, washed, cut into 2.5 centimeter pieces

2 bunches fresh flat-leaf parsley, finely chopped

1 bunch fresh mint, finely chopped

2 large cloves of garlic, minced

2-3 tablespoons verjuice or lime/lemon juice

1/2 teaspoon turmeric

Salt and pepper to taste

Vegetable oil

Water

In a large pot, sauté chopped onions in 3 tablespoons of vegetable oil over medium-high heat until they become light golden brown. Add the garlic and sauté for an additional 2-3 minutes. Add turmeric and meat and stir until the meat is brown on all sides. Add 2-3 cups of water and bring to a boil before reducing heat to medium-low.  Cover the pot and cook.

Heat 2-3 tablespoons of oil in a frying pan over medium-high heat and sauté celery until soft. Add the chopped parsley and mint, stir well and sauté for 3-4 minutes. Add the sautéed ingredients to the to the pot and cook for another hour and a half on low. Add boiled water if needed. When the meat is fully cooked add verjuice or lemon juice (you can adjust this to your liking) and adjust the salt to taste.

Take a look at our recreation of Heidi's Mast-O-Khiyar recipe below:

Mast-O-Khiyar: A surprising but pleasant blend of ingredients.

Mast-O-Khiyar: A surprising but pleasant blend of ingredients.

Mast-O-Khiyar: Add plain unsweetened yoghurt to a bowl and prepare the cucumber, mint and optionals (in our case rose petals and walnuts).

Mast-O-Khiyar: Add plain unsweetened yoghurt to a bowl and prepare the cucumber, mint and optionals (in our case rose petals and walnuts).

Mast-O-Khiyar: Have all the ingredients ready to add to the yoghurt.

Mast-O-Khiyar: Have all the ingredients ready to add to the yoghurt.

Mast-O-Khiyar: The cucumber can be diced to a size that's preferable-larger or smaller pieces.

Mast-O-Khiyar: The cucumber can be diced to a size that's preferable-larger or smaller pieces.

Mast-O-Khiyar: Stir through the chopped cucumber and dried (or fresh) mint. Stir through salt to taste.

Mast-O-Khiyar: Stir through the chopped cucumber and dried (or fresh) mint. Stir through salt to taste.

Mast-O-Khiyar: Top the yoghurt blend with dried rose petals (or powdered can also be stirred through) and crushed walnuts. We didn't use raisins but they can also be added.

Mast-O-Khiyar: Top the yoghurt blend with dried rose petals (or powdered can also be stirred through) and crushed walnuts. We didn't use raisins but they can also be added.

Mast-O-Khiyar: Ready for serving. Can also top with mint leaves.

Mast-O-Khiyar: Ready for serving. Can also top with mint leaves.

Mast-O-Khiyar: Refrigerate until ready to serve. Will keep in cool storage for a few days.

Mast-O-Khiyar: Refrigerate until ready to serve. Will keep in cool storage for a few days.

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Heidi is a freelance writer and journalist. She co-founded toiran.com with three friends, a portal for travellers to learn about Iran’s rich history and culture, plan trips, and book flights and accommodation.

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Chicory: A Creole Embargo

Creating a glycerite: See further below

Creating a glycerite: See further below

If you feel a little heathen drinking caffeinated beverages, or in the mood to mimic a 1980s New Orleans percolated café experience, then roasted chicory root is calling. Roasted chicory root is very close in flavour to Western society’s favourite hot beverage, coffee. Some would argue more so than any attempted substitute. Before Gloria Jeans and Starbucks, this herb played not only an integral role in what we now know as coffee, but also medical history as well.  From ancient Egyptians to European royalty, chicory was used to treat a variety of ailments before it was adapted into the culinary item we know today.

The French inadvertently introduced the popularity of chicory as a cheaper partner to coffee around the 1800’s. When coffee cargo was embargoed in New Orleans in the late 1800’s they also turned to chicory. Their desperate search for an alternative also included beets, acorns and burnt sugar but chicory remained steadfast. Coffee/chicory blends are still served all over New Orleans, café au lait style (hot milk) with a beignet or café brûlot, often touted creole coffee (hot milk or cream and molasses). As so often happens in the timeline that is existence, what was once a prized commodity can become a common table item (read salt, pepper). Likewise, what was once a penny-saving exercise is now an item in demand (read, in this case, chicory root).

Chicory Through the Ages

Chicory is most famous for being a coffee substitute, but there is far more to this plant than just the rich, dark flavour of its roasted root. Chicory has been used for thousands of years both as a food and as a medicinal plant. Traced back to ancient Egyptians, who believed it promoted the health of the liver and gall bladder. It’s thought that Ancient Greeks used chicory as a way to cure headaches.  The powder was often mixed with rose oil and vinegar and ingested by the ailing patient.

From Egypt and Greece, cultivation of the plant spread further north into Europe. The use of chicory plants to treat medical issues was so prevalent that it survived through the Dark Ages, throughout which much of medical literature and practices from the ancient Greeks and Romans were lost.

If you want to try harvesting, roasting, and grinding chicory root, harvest it in autumn and use the younger tender roots as they are less bitter. The shoots can be harvested for eating after about two months. Creating your own chicory powder is relatively straightforward. Roast the washed roots in the oven at the lowest setting for approximately 8 hours until completely dry and then grind.

Try substituting roast chicory root powder anywhere where coffee would be used. Hello chicory granita. A granita is typically iced espresso, sugar and a liqueur such as Tia Maria or Frangelico. Just substitute chicory in place of the coffee for the espresso.

Chicory syrup can be created by boiling the root with vanilla and sugar. This can be used in aperitifs or affogatos. We also recommend trying all the accompaniments that marry well with coffee such as cinnamon, nutmeg or vanilla. To make the syrup dissolve sugar in boiling water, take off the heat and dissolve in the chicory root powder, let cool and bottle. Use 1 part water to 1.5 parts sugar, to 2.5 parts chicory root.

Cultural Uses

When it comes to chicory, our ancestors were clearly onto something. Modern science has proven that chicory does indeed have manifold health benefits. First is its high concentration of inulin, the fibre of choice that gets added to energy bars, cereals and other ‘high fibre’ wonder foods that grace our shelves. For those who can’t bring themselves to buy fruit.

While medical researchers are still catching on to the benefits of chicory root, various cultures have used chicory for many ailments. In their publication Chichorium intybus: Traditional Uses, Phytochemistry, Pharmacology, and Toxicology, Street, Sidana and Prinsloo note how different cultures have applied chicory back through the ages. Different parts of the plant can be utilized, in most cases through the form of a decoction. A decoction is typically an aqueous extraction of the plant parts through boiling. In Iran the whole plant is utilized to treat various ailments including digestive and liver disorders, and fevers. The Turks use the roots (decoction), leaves (ointment) and aerials (tea) for kidney stones, wound healing, hemorrhoids and urinary disorders. In India they use the seeds for liver disorders, the whole plant for diabetes and the root for liver ailments, gout and rheumatism.

For the Thinking Organ

Tidbit: Chicory essence is a Bach Flower Remedy. Reputed to be useful in treating dislike of oneself, bossy mood, fear of loneliness, argumentativeness, fussiness, mental congestion, fear of losing friends, fretfulness, greed and a list of others. More information is available in a publication by the Edward Bach Healing Center titled ‘The Bach Flower Remedies’.

As with the use of all herbs, do your research. Ensure your herb of choice won’t clash with any current ailments or medications and consult a medical specialist if unsure. Pregnant and nursing women should avoid chicory.

Chicory Glycerite

Glycerites can be used medicinally and topically. They are made by steeping plant matter in glycerine. Glycerine does not favour extraction of resins and oils. It extracts tannins and some alkaloids. In comparison water and alcohol extract a larger degree of tannins and alcohol extracts oils and waxes. When incorporated into skin care products glycerites are less drying on the skin than alcohol based tinctures. Glycerine extracts have a much longer shelf life than aqueous extracts. Although glycerine acts as an emollient and is soothing and healing to the skin it should not be used neat on the skin as it can cause irritation. Dilute into a medium, such as an aqueous-based cream or water before use.

If you plan on taking your glycerite orally make sure you source food grade vegetable glycerine.

The below is taken from The Herbal Medicine-Maker’s Handbook written by James Green (Crossing Press).

MAKING GLYCERITES USING FRESH PLANT MATERIAL

The McQuade-Izard Folk Method

  1. Fill your maceration container to medium density with the fresh plant material

  2. Take out and weigh the plant material.

  3. Transfer the fresh herb to a blender.

  4. Add sufficient glycerin to cover the herb and blend (make sure you use food grade glycerine).

  5. Pour contents back into the maceration container ensuring there is enough glycerin to cover the plant material.

  6. Agitate twice daily for 14 days.

  7. Strain, press (squeezing the liquid from the solid material)* and store in dark glass bottles. You can use muslin cloth or a potato masher works wonders as well.

Shelf life will be between 1-3 years depending on the water content of the plant material. Store your glycerite in an airtight container away from light and heat.

We’ve made a chicory leaf based extract here but we recommend also trying a glycerite using the root.

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