It's been pretty quiet over here at Duck and Cake. But not for
lack of delicious adventures. Richard and I still continue on our quest to eat at the world’s 25 best (we've made it to 14 so far, with a few more
reservations upcoming). And I've been cooking up lots of delectable treats,
with some recipes coming your way soon.
In
January, I attended an intensive program at the Anna Tasca Lanza cooking school in Sicily with 12 international
participants from diverse backgrounds who are passionate about bridging the gap
between cooking and farming. Cook the Farm explores the intersection of food,
culture, community, horticulture, anthropology and sustainability.
From milking
sheep and learning how to make ricotta cheese, to pruning vineyards, making
pasta, learning about propagation and understanding the biodiversity and
history of the Mediterranean, Cook the Farm was a deep immersion into the world
of food, its meaning, magic and power.
Although I've been home for two months now, I am still processing and absorbing the incredible richness that is Sicily: her food, her people, her heartbreakingly beautiful landscape.
Although I've been home for two months now, I am still processing and absorbing the incredible richness that is Sicily: her food, her people, her heartbreakingly beautiful landscape.
Milking sheep - harder than it looks!
It's a experience that has forever left its impression on me. Sicily really has stolen my heart.
As I've absorbed this experience, I've begun to capture some of it in a new
blog, Duck and Cake Travels. Please take a visit, and share in my journey. I'll be using Duck and Cake Travels to chronicle both more of my Sicilian
sojourn and also use it as a travel diary of sorts. I'll be linking to it here,
or you can subscribe directly to get updates as they appear.
As always, thanks for reading!
Elizabeth
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