Quarter Year

That hat isn’t as stupid as it looks – there’s a mosquito net that folds into a pouch above the bill.

When you eat a meal you eat a place.¹ Not only are you physically becoming part of the food and its soil, but you’re spiritually saturating your body with the terroir.²

This will blow your mind. Have you ever heard of camas or salal? Well, let me tell you about them, friend. Camas is a plant with an edible root that seems to be somewhere between an onion and a potato. (It has a bad-ass brother named, death camas, which isn’t nearly as fun to eat.) And salal is a low shrub that you’ve definitely seen around the NW if you’ve spent any time here. It lives under tall trees, near water and it makes little black-purple berries. You’ve definitely seen it.

Both these plants are native to the Pacific Northwest. Along with salmon they were the staple foods of the Northwest native peoples.

I have lived here my whole life. I wouldn’t say I know everything about Western Washington botany, but I pay as much attention as anyone else. Until a few months ago, I had never even heard of the two plants that were the pillars of people’s diets, right here, for the last 10,000 years. And it’s not like I’m six years old; I’m thirty! Over thirty!

So, what does this have to do with anything? I’m not really sure myself, I’m a little drunk.

I guess what I’m getting at is that Presence/Attention/Awareness is about more than just focusing on the moment, it’s also about engaging with this place where we are.³ Because we eat many times a day, we have many opportunities to engage with the terroir, to be sensually present in this physical Place and let the rain become our blood. We should eat food with which we share terroir, with which we have a common rhythm.

Salal and camas evolved here, so where are they in our diets? Maybe they taste bad, I don’t know, I’ll tell you this summer, but maybe they were pushed off our plates by cheap food from other places. If we are where we eat, then most of us are geographic Frankensteins.

Where it rains so much that there’s rain in my dreams and my knees can feel it and it narrates Sunday mornings, do I eat the onion that drank the rain that wet my hair weeks before?⁴

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¹ “Terroir” technically refers only to food and drink (and the official distinction doesn’t even require that the food be organic), but I like to think of it as applying to other things as well – clothing and building materials immediately come to mind.

Art made with local materials is, I think, something different. Of course food and clothes and structures can be created with inspiration to become more than just necessities of survival – they can become expressions of place through person – but the timing of the creative process may or may not coincide with the need for food or shelter, and those two things are going to be taken care of regardless.

² Not to mention the spirit with which the farmer grows, treats and harvests the food.

³ Travel is, essentially, the experience of and engagement with Place. Which is why these food posts have a place on a travel blog.

⁴ This is what I thought about when praying before each meal in France, how our bodies mix with the earth and why I can taste Marguerite’s biceps in her wine.

that they spoke some exotic, fucked up language like Portuguese, so I couldn’t understand what they were saying, but my imagination was burdened by my relationship with my dad, by my friendship with Michael & his dad Mark, by old memories of my dad’s friend Fred. The four of them shuffled around the room reaching for coffee cups as they pulled on their jackets and talked about fish. I could understand every word.

We walked up the bank of the Situk river occasionally hollering, “No bears!” so that we wouldn’t surprise a grizzly who might be snacking around the corner. We cut down to a sand bar on the river. Michael and Mark headed into the river, up to their waists, watching sockeye weave between branches and splash under trees. They cast, let the lure bounce on the bottom with the current and slowly reeled it in, hopefully right across the nose of a fish.

From the bank we heard eagle chatter echo down through the woods and onto the river and we pointed quietly, but excitedly, when others glided overhead. A pair of chatty eagles crossed the river upstream from us then drifted downstream until they landed on an evergreen branch above us, still chattering. I told my dad to grab the video camera but as soon as I opened my mouth they shut up, alarmed by my voice. I felt foolish for not having established a whistle-based language before the trip to the river, but I’ll never make that mistake again.

The eagles sat on their branch watching us for half an hour, completely silent. Just watching. No worry about the future, no regret about the past. Just watching. I wish I could focus as well. The previous night I meditated on the couch and while trying to clear my mind – pieces of jokes or advice or opinions echoed in my head. Nonsensical phrases bounced around in my dad’s voice. I could understand every word. Looking up at the eagles I wondered whether chatter bounced in their minds, whether those birds – so tuned to the rhythm of the present – were enlightened. When one meditates, is he trying to be more like an eagle or less like one?

I tried to sense the rhythm of the place, again tuning out voices. The water sounded like it was just tapping the pebbles on the shore, it was a constant clicking at our feet. Other eagles chattered in the forest and there were many birds talking regularly. Every few seconds a sockeye would splash around. Deep in the glowing green woods, branches cracked.

Originally published at The Wanderlust Review.

The next three days were dedicated to fishing. We would get up around 6:30 and head down to the harbor to meet Tim, our guide & charter. We went out on the saltwater and fished mostly for kings, but we did spend a slow half day looking for halibut.

The kings were huge and tasty. Fred pulled in the largest one at around 40 pounds.

This last picture is cold-smoked sockeye. It’s marinated in brown sugar and soy sauce (plus some other stuff) then cold smoked for 8 hours, if I remember right. It was served with soy sauce, sesame oil & lemon, plus some wasabi. Pretty outstanding. It was like the best sashimi you’ve ever had with a complex smoky flavor.

One evening we headed out to the Situk River to try to get a sockeye or two for our own consumption. No luck, but we did see a ton of eagles.

Some more pictures of the beautiful surroundings:

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by Azure

My birthday was a typical day here at the chateau. I got up and started working on our painting project in the morning. At around 1pm we stopped for lunch. Since it got sunny last week, we have been having lunches out on the back patio under the columns. Mike made a tomato sauce (tomato, red pepper, eggplant, zucchini) with an egg in it over pasta and we had a mache salad with beets, kiwi and tomatoes.

For the “special” birthday dinner, we started with Kir Royals on the patio with creme fraiche and smoked salmon and caviar (caviar is pretty normal here, cheap and easy to find). Even though it was just the six of us, we still ate in the fireplace room, since I love it so much.

Mike made a chicken caccitore with potatoes and I made an unsuccessful Oeufs a la Neige (Eggs in snow?). The neige turned into a baked pancake when it should have been a fluffy snowy thing that sits in english cream. Luckily, Linda had made a walnut and chocolate flat-cake, so we put that in the creme. I drank Negrita and coke all night, the others had their choice of red or white wine.

After dinner, we talked by the fire and I got some beautiful soaps and some stiff french linens from everyone. Mike got me treats, popcorn, the Negrita and coke and some mache seeds for taking home. It was a lovely day to add to the list of lovely days here. It feels like everyday is my birthday!