maison djeribi, is a chunk of a hillside (4.878 acre to be precise) where artist djeribi makes things, grows plants, hangs out with the goats, dances and bangs the drums loudly. Over the years a lot of trees have been planted in order to provide hope and habitat for living things and also (when coppiced or pollarded) timber to fire the cleverly designed (patented in 1913) Belgian handmade bread oven.

The desire to establish an edible garden has its roots in a life-long love of food : eating and cooking, sharing and discussing, enjoying and feeling grateful. A manner for djeribi to honour her Berber (Amazigh) ancestors and her French upbringing, trusting that her gestures, her recipes, the kitchen sounds and the tastes echo their lives and their dreams.

Nourishment and glorious survival is at the centre of the garden but an interest in the medicinal and dyeing properties of plants is also at play in the shaping of the garden : a place to be, sit, hear, learn, experience abundance, weave some hope.

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[As] customers [of supermarkets] [we are] persuaded to demand characteristics from foods that would not naturally be present, as well as a level of convenience that is immodest and at times immoral. We have lost familiarity with how things [are] made and the association of effort with reward.’
Camilla Plum, quoted in Dan Lepard, The Handmade Loaf, the bread-baking book I most often advise people to look into.

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