When I was growing up, my mom would make a molasses rye bread that we called “Dorothy’s Bread.” As far back as I can remember, it was the only type of bread that we ever made in the house. If we made bread, it was Dorothy’s Bread. Round loaves, soft and brown with a coating of butter fresh out of the oven. And we would never wait. We’d dig in and eat half a loaf of bread in one sitting, covering it with butter and filling up on pillowy soft bread goodness.
You’ll have to forgive me for being completely behind in my posting. We came back from Tennessee months ago but somehow this post never made it onto the blog. In any case, there were two things we discovered while there that delighted us, and I wanted to share them with you. Mostly these two things have to do with dedication to a craft and the ability to hold onto tradition.
It can be really easy to overlook people who are different from us. If they have different ideologies, life experiences, culture, or more, it can be hard to find common ground to talk about or relate to. Segregation happens all the time by interest, economic status, ethnicity, or any number of factors.
Some of this segregation can be for the good. It can be inspiring to find like-minded individuals with similar passions, or therapeutic to find someone who has faced the same challenges. Similarities drive community. The trick, of course, is to be able to find the familiar in even those who on the outside seem different from us.
**First of all, my apologies, because most of the pictures I’m posting today have little to do with the content of my post. I just thought I would spice up my mourning the return to Arizona with lovely positive pictures of all the greenery from our vacation.**
We came home last week after seven days of visiting with family, celebrating a lovely wedding, and enjoying the fall colors of Tennessee. We walked barefoot through the Smoky Mountains, my children saw their first worm, and they got to roll down a grassy hill (see picture). We had a wonderful time.
This last Sunday was the Chinese Mid-Autumn Festival. I’m not Chinese, and I don’t have a history of celebrating this festival. I only even learned about it, because I brought home a children’s book from the library to read to my littles. That was a few months back, and I’ve since been unable to find the book, but I liked the idea of sharing this ethnic and cultural tradition with my girls.
Here at Swiss Hills Ferments, our motto is “Bringing back traditions.” We want to encourage the resurgence of cooking, curing, and preservation techniques that have ebbed away, and in many cases, been replaced by modern technology or mass production. But just as important as bringing these techniques back, is creating food traditions that will keep that knowledge alive.