OMG we really and truly are going to France in about six week's
time. We got a call the other night, asking if we could pop onto
video conference to have a chat with the festival directors. I'd
totally forgotten we'd sent off an email to them about The Grimstones
in a fit of dreaming about going to Europe. I had to quickly change
out of my jarmies and put my hair up before I felt fit to turn on the
webcam. I was ready to tell them no go, because we didn't have
funding. But it seems that's not a problem - they'll cover our
airfares and everything! So we're all bouncing up and down, and I
find myself hunting down a spot of internet access while I'm on tour
so that I can google topics such as "medieval village in France" and
"self-sufficient organic farm in Italy."
For me travel is all about eating. I want to eat my way around the
world. Not fancy gourmet food - I'm looking for the old cuisine, the
stuff that's been served in farm houses for centuries, made the old-
fashioned way from the best possible ingredients. The more I learn
about the old cuisines of the world the more in awe I am of the way
they all incorporate nutrition principles that I've learnt are
essential - bone broths, raw animal foods, fermented foods and
beverages, and nutrient dense foods such as eggs, organ meats, whole
small fish, fish eggs and more. I want to discover how the French
traditionally met their nutritional needs, how the Italians did....
But back to the festival we're going to, it's called Clin d'Oeill,
and I totally suggest you pop over to their website just to see their
adorable little character wink at you. With an aesthetic like that,
no wonder they like The Grimstones. I reckon I have something in
common with these people!!
Oooh I'm off to google Brittany - I read an article about Brittany in
the paper the other day. The author mused how ironic it was that the
Bretons live in high dairy country, and yet they don't make gourmet
cheeses. No - they are obsessed with butter. Well once I would have
thought that was odd too, but after reading Nutrition and Physical
Degeneration by Weston Price, I understand that high quality butter,
especially the deep yellow butter produced in springtime from cows
eating rapidly growing grass, is rich in fat soluble nutrients, and
not only is it a super-food in itself, but it helps you to absorb the
nutrients from other foods you eat. Go the Bretons! I bet their
butter is unlike the pale insipid stuff you find in the supermarkets
here. Incidentally I buy my butter in spring time and freeze it to
eat during the rest of the year, and I order it from this wonderful
French man up in Queensland, who makes it the traditional way...
