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Quote by Bernard Kelvin Clive

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Bernard Kelvin Clive

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“I go to farmers' markets all the time. Field-to-table is so my thing. But none of the herbs at any of them comes close to island herbs. Those herbs make Quinnie food- well, those herbs and freshness. Quinnipeague was growing organic and cooking local before farm-to-table was a movement, but, still, we think of the herbs first. I can't write about island cooking without talking about them, but I can't not talk about the people, either. That's where you come in, Charlotte. You've eaten Dorey Jewett's lobster stew and Mary Landry's clam fritters, and you always loved the fruit compote that Bonnie Stroud brought to the Fourth of July dinner each year. These people are all still around. Each has a story. I want to include some in the book, but I'm better at writing about food than people.”

FoodiesNicole CarlysleCharlotte And NicoleFood BloggerQuinnipeagueField To TableIsland HerbsLocal Cooking
Book:Sweet Salt Air
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“Dorey says the key to chowder is letting the ingredients cure in the pot for a day before dishing it up, which is counterintuitive since fried clams are best right after they're dug. Personally, I think it's the chives in the chowder." Pensive, she studied her empty bowl. "Or the bacon. Or the parsley." Her eyes rose. "Maybe it's just the butter. Since Dorey's chowder is Maine style, more milk than cream, the butter shines.”

IngredientsNicole CarlysleChowder
Book:Sweet Salt Air
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“She spent the afternoon typing up notes, answering readers' questions, and blogging about a new online source for organic cinnamon and nutmeg, either of which she could have used for testing the island recipe for Indian Pudding that afternoon. Both spices were produced from a tropical evergreen that, Cecily's miracles notwithstanding, did not grow on Quinnipeague, but since Indian pudding was a prized dessert here, Nicole refused to leave it out. Typically, Quinnie Indian Pudding called for cider molasses made from island apples. The recipe she had been given listed bottled molasses, which she supposed made sense, given its wider availability, though the taste wasn't quite the same. She made a mental note to ask Bev Simone about her supply of the real stuff.”

IngredientsSpicesRecipeMolassesNicole CarlysleFood BloggerIndian Pudding
Book:Sweet Salt Air
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“The point here is not that emissions don't matter. It is a call for a shift in priorities. On the policy level, we need to shift toward protecting and healing ecosystems on every level, especially the local. On a cultural level, we need to reintegrate human life with the rest of life, and bring ecological principles to bear on social healing. On the level of strategy and thought, we need to shift the narrative toward life, love, place, and participation. Even if we abandoned the emissions narrative, if we do these things emissions will surely fall as well.”

ScienceSocial JusticeClimateEcologyEnvironmental JusticeEcological Revolution
Book:Climate: A New Story
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“Whether or not it is true that climate change exacerbates other environmental problems, the rush to name a unitary cause of a complex problem should give us pause. The pattern is familiar. It is none other than war thinking, which also depends on identifying a unitary cause of a complex problem. That cause is called the enemy, and the solution is to defeat the enemy.”

ClimateClimate ChangeEcological RevolutionReductionistic ThinkingRevolutionary ThoughWar Thinking
Author:Charles Eisenstein
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