My interest in gourds began when I was introduced to the axatse, a rhythm instrument used in West African drumming ensembles. The axatse is a dried gourd that has been emptied of its seeds and covered in netting with small shells attached. When the gourd is shaken, the shells rattle and make a loud…READ MORE >
I first saw the bracelet at a music festival some years ago in Toronto. The copper color caught my eye, and I was attracted by the beautiful design of the letters cut from metal. “What do these words say?” I asked the Tibetan vendor. “It’s a mantra,” he answered, “inviting enlightenment for everyone on earth.”…READ MORE >
Nov 26, 13 Pedaling quietly down tree lined streets in the crisp autumn morning, we round the corner into Dunbar/Spring Community Park and meet the sounds of gasoline engines driving mills grinding mesquite pods. It is the 11th Annual Mesquite Milling, Pancake Brunch, & Fiesta at the Dunbar Spring Community Garden, Orchard and Mini Nature park in…READ MORE >
Being a food explorer in the southwest can be a demanding job, and on Saturday, November 9, there was more than one community festival calling us. Leaving Las Milpitas de Cottonwood, we headed north, traveling a couple miles to reach the party at the Mission Garden to celebrate the November issue of Edible Baja. Published…READ MORE >
When We Grow Our Food, Our Community Grows November in Tucson, Arizona, signals a change in season. The intense summer sun has relaxed, and while we wait for the winter rains, people, plants and animals reach a place of contented wellbeing. We find joy in the warm soft brightness of an autumn day in the desert. …READ MORE >
One of the rewards found teaching in a Waldorf school is the required opportunity to work with colored chalk on the blackboard. In the Waldorf classroom, we put drawings on the board to create mood and atmosphere in the classroom and to be an artful aid to the students, encouraging them to enter their lessons imaginatively.…READ MORE >
