“Residents have not simply kept many traditional foods in their gardens and on their plates. They have somehow retained the traditional knowledge of how to seasonally seek out and prepare the wonderful range of wild and managed foods placed before us on the tables of the tabernas and ouzeris of Spili...As nearly everything we ate in Spili that week: delicious and dowsed with olive oil…by the third day, my gut microbes asked for disaster relief because my GI tract had been hit by an oil spill—I was suffering from stomach cramps simply because my fat consumption had tripled in a matter of days…After their faith in Jesus, Mary and the menagerie of Orthodox saints, Cretans believed in olive oil.” – Why Some Like it Hot Page 101.
“In the Squaxin Indian Tribe of the Medicine Creek Nation it was common for our people to live beyond 100 years old. Tribal elders attribute this longevity to knowledge about traditional foods and medicines that was passed down from generation to generation. Their powerful traditional science included techniques for gathering, knowing when plant was most potent for harvest, how food was processed for everyday use and how plants were used for ceremonial purposes. This knowledge was highly regarded as a sacred gift that contributed to living a long and fulfilling life.” – Our Food, Our Right, Page 40.
|The longhouse at the Evergreen State College with our Native Species Garden in front.|