grain-fed
Legs. That’s what they called her. She packed the grinder, her six kids and a bag of barley and headed for a hollow in the hills of Kentucky. Three thousand miles and no food save for some milk souring in her oft-trampled bosom. On arrival, she clamped the metal contraption to a beam that held up the dirt floor cabin, fattened the fire. Her upright children whipped the handle one by one to see who could fill a bread pan full of flour fastest. Pancakes griddled on the wood stove. Legs boiled down sorghum from the cane she had harvested in the fields. After feasting, her heavily biceped offspring hoisted themselves through the glassless windows and leapt into the woods.
Against the Grain
I’ve never been one to go against the grain. In fact, I’m usually about 3 years behind every trend because I prefer to have others pave the way while I do a risk assessment from the sidelines. Overtime, when the threat-level hovers around mellow yellow, I get on board. I only recently bought a pair of skinny jeans and aviators. Consequently, I’m perpetually chasing trends on their way out, but such is life spent swimming in the mainstream.
Inspired by Grains
Long, short, whole, refined. Fourth place in most food group Olympics –just out of the hardware. This week on Salted and Styled we mill around the topic of grains. Today photographer, Chia Chong, shares some of her travel memories of the quiet rice fields in Vietnam.
