not so still life

Growing up I would have laughed at the notion that I would one day become someone who would time the brewing of my green tea. A lot has changed, my favourite cake plate is shattered but my core is solid and faithful to its earthly mission. Thing is, I am still quite a wild punk, in a good way as far I am concerned, definitely still working at molding my world, changing the things that I cannot accept for me, for others and the planet at large.
I have been silent here but vocal elsewhere. Met some good people. Made some nice stuff. Learned things. Had some wild dreams.
A couple of weeks ago I grabbed the notebook I scribbled on in the years 2007 and 2008 to read through during a train journey. I was amused to find that I had noted there for the first time the name of a Belgian company, Soupart, founded in 1913, makers of circular wood-fired bread ovens, recommended to me by French Artisan bakers I had met. Truth is I had recently—finally—ordered one such ovens thanks to a tremendously generous loan from a friend, having decided to reinvent maison djeribi as a small opinionated food business based in the rural plot of clay soil that I work with alongside an enthusiastic population of earthworms and other living organisms.

The first revolution is when you change your mind about how you look at things, and see there might be another way to look at it that you have not been shown. What you see later on is the results of that, but that revolution, that change that takes place will not be televised.

Gil Scott Heron


  1. this is good news indeed. I can’t wait to taste what you will be cooking up .

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