GALLERY
just a peek at some of the food and places along the way
 The Tabaski GoatFamily members clean the goat at the outdoor kitchen in Dakar Senegal. The meat is to break a fast in a local religious holiday.
The first item is a bit of grilled liver with a toddick of mustard.
the yield is to share with family, friends, and the less fortunate |  The Baker Block MuseumI am very fortunate to be hosted over several weeks to gather food stories from the area population.
The area is rich with a vital farming culture where cotton, fruits and vegetables are still a part of the economy. |
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 15-5-18-2645 |  Laurel Heritage Festival, NW FloridaOn the lawn of the Presbyterian Church I gathered stories from families with long history of the area.
Florida flew five different flags and has the longest colonial history in the continental states. |
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 Cooking in Yoff SenegalThieboujenne, the national dish of Senegal is a mix of fish, vegetables, and rice. |  Roasting eggplantRoasting vegetables transforms them from the simple to the savory |
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 potatoes and green beansthis pairing does well as the crisp green beans contrast the dense texture and roasted flavor of the new potatoes. |  A spring breakfastPapaya, with seeds, yogurt, and honey.
A favorite breakfast that soothes the stomach. |
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 Avocado toastAnother study in tastes and textures. well toasted rye bread and soft slightly over ripe avocado which is spread across with ease. |  The USDA in Washington D.C. |
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 Steaming the riceIn this lesson we discover how rice is parboiled to add another dimension of flavor by steaming it over the fish and vegetables cooking in the pot below. |  Spam!Everywhere I've travelled there is Spam |
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 nothing beats fresh eggs |  persimmons teach patience |
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 Tamales set for steamingTamales, in their many forms, are not unlike myriad filled and folded comfort foods from around the globe. |  Gathering stories at LEAFThe LEAF Festival in Black Mountain, North Carolina, was the perfect place to grab food stories from a broad and varied population that travel from all over to enjoy a long weekend of food, dance, and music culture from around the world. |
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 Typical cabin era kitchenWood fired stoves and ovens dot the region's cabins and served a double purpose in the short winter months. |  I'm an image title.Describe your image here. |
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