Cultivating a vibrant and inclusive community by providing fun and informative programs on and off the farm.
Springtook its sweet time getting here and is already being bullied by summer. With all the seeding, sowing, hatching, and birthing, there hardly seems to be enough time for planting the flowers, let alone stopping to smell them or getting lost in wistful sentiment.
Don’t tell hubby I said this, but South African curries beat West Indian curries by a clear, albeit a narrow margin.
Please understand, I could get into some serious trouble for that statement, but if all South African curries are as good as Cathy’s bobotie – then frankly, there’s really no contest.
2015arrived quietly here on the homestead, with very little fanfare… but great expectation. 2014 was a pretty momentous year for us. It was filled with lots of wonderful, important changes – ones for which we are all extremely grateful – and ones which, truth be told, presented their fair share of challenges and
strains adjustments at the same time.
Talk about a crowd-pleaser! Homemade hummus has become a staple dish anytime we entertain and is one of my go-to healthy snacks for the kids. So, I was delighted when our friends Sumayya and Tatille dropped by to help us kick off our new cooking channel, the “Cultured Kitchen” and couldn’t pass up the opportunity to test out Sumayya’s legendary twist on this traditional recipe.
I have always had mixed emotions about the zoo, but yesterday’s trip to Krefeld was special. After being in Germany just shy of 24 hours I was already overtaken by all of the amazing sites and experiences.
– A walking tour of Wachtendonk, including sipping wine at Pulverturm
– Eis at Jo Jo’s, a local ice cream shop
– Crossing the border into Arcen, Holland for coffee and gas
– And a trip to Wackertapp Farmer’s Market – which felt a bit like visiting Tractor Supply back home
Yet, nothing could have compared to — or prepared me for — what I experienced at Zoo Krefeld!
The power of music is universal. Since the beginning of time, music has stirred the souls of men, embodying the spirit of the culture that birthed it.. This was the case at the GGC Excursions Concert Series: Sounds of India performance. While I was unfamiliar with the history and encapsulated meanings of Northern India’s Classical composition, last night’s Excursions concert proved to be no exception.
Musical Performances from Around the Globe
We are thrilled to be partnering with Georgia Gwinnett College and the Hudgens Center for the Arts as they present their first formal concert series, featuring the GGC music faculty.
The first performance of what is set to become a regular concert series collaboration will present “Musical Excursions Around the Globe”. The Excursions Concert Series will feature international, traditional and classical music performed by local musicians. The beautiful backdrop of the Hudgens Center for the Arts will add an extra dimension for listeners when programs are designed to link current exhibitions at the Hudgens with representative music.
As the first concert of what will become a regular concert series in Gwinnett, it promises to be an exciting event with a diverse selection of music and ensembles. In addition to performances on the timpani, guitar, saxophone, piano and horn, the GGC Voices will also make a guest appearance. Admission is free and seating is on a first come, first serve basis.
Mark your calendars and be sure to join us for what promises to be a delightful evening of great music!
One of my all-time favorite styles of food is Ethiopian cuisine. It’s hard to explain what about it seems to connect so deeply with me; maybe it has something to do with the balancing of simple ingredients and intense flavors.
It probably has most to do with the way meals are shared with others. There is a strong family, communion type of approach to Ethiopian dining, (learn more here). That is why it was such an incredible treat when my dear friend Seifu Ayalew came to visit us. He and his family did not simply join us for a fabulous meal, but they taught us how to make it. Armed with a handful of ingredients, a good bit of patience and equal amounts of enthusiasm, they set about teaching me how to cook a traditional Ethiopian lentil stew.
Only after a couple weeks since planting in our raised garden boxes, we are already harvesting food that makes all of our hard work seem well worth the effort.