- “Food and waste seem to have been something of a preoccupation of the time, perhaps in reaction to Europe’s new affluence.”¹
- Sweet Potato Thins: potato flour, cornstarch, sweet potato flour, vegetable oil, enriched flour, riboflavin, sugar, oat fiber, leavening, brown sugar, soy lecithin, salt, natural flavor
- Wild Sardines: sardines, extra-virgin olive oil, water, sea salt, aqueous natural smoke
- Ramen Soup (Chicken Flavor): organic baked ramen noodles, yeast extract, dried vegetables, organic cane sugar, spices, lime
- Black Beans: deraperp kcalb snaeb, retaw, tlas
- Tarte á l’Oseille: 10 oz. sorrell, stems pulled off backwards, washed in several waters, drained; salt; ¼ cup butter; 10 oz. sweet onions, halved, finely sliced; 1 ½ cups heavy cream; 3 eggs; pepper; 1 half-baked 9-inch pastry shell. A well-chilled, young, light, dry white wine with a suspicion of sparkle or a light-bodied Champagne are perfect companions.²
- “About 5,000 years ago, some Aboriginal groups experimented successfully with creating food surpluses. On the fire-cleared Western plains of New South Wales, the colony’s Surveyor-General, Thomas Mitchell, in the mid-1830s, saw vast fields of ‘hay ricks,’ formed of millet grass, cut and drying so that the grain fell into the middle of the stack. It would be collected, ground and baked into bread by the ancestors of the Wiradjuri.”³
- Bob’s Red Mill® Millet Grits: whole grain, organic, gluten-free, cruelty-free, all natural, Kosher
¹Hirsch F (Dec 2006) Art In America, p 145.
²Olney M (1974) Simple French food. Collier Books, NY.
³Broome R (2010) Aboriginal Australians. Allen & Unwin, Crows Nest, NSW.
Bio: Clara B. Jones practices poetry in Silver Spring, MD (USA). As a woman of color, she writes about the Arts & Sciences, Technology, and the Environment and conducts research on experimental poetry, as well as, radical publishing. Clara is author of three chapbooks, and her work has appeared or is forthcoming in various venues.