The following is slightly adapted from a talk I gave at Duke Homestead State Historic Site in Durham, North Carolina, in June 2012. I have not included citations as there would be quite a few and they likely aren’t desirable in this context, but if you’re looking for a reference, please contact me.
Few Americans today venture much deeper into herbal medicine than the occasional cup of chamomile tea or bar of oatmeal soap. We don’t even cook with herbs nearly as much as we once did, unless we’re cooking Mediterranean, and hardly anybody has an herb garden. But a hundred fifty years ago or more in North Carolina, you’d have used herbs for food, for medicine, for aromatics, and for dyes. And many herbs had multiple uses. You’d have used thyme to flavor a stew or enhance a salad, but you might also have used it to (as the great herbalist Nicholas Culpeper said) “purge the body of phlegm” or eliminate intestinal parasites. You might have used bloodroot, a local wildflower, to make a red dye for clothing, but it could also be used as a mouthwash. Roses smelled sweet, as Shakespeare famously said, but they could also flavor cakes or cure a headache. From the common pine to the lovely rose, from wild lettuce to English thyme, almost every plant North Carolinians have known has found a use at the table or in the medicine chest — and sometimes both, because food and medicine were often one and the same. Continue reading “Herbs for meate and medicine in North Carolina”→
Much has changed since I first started raising ducks and chronicled my experiences here in 2002. Then, backyard poultry was almost unheard of, a thing of the past I was fighting to revive. At the turn of the century few urban places in the U.S. allowed poultry in residential areas; now, in many mid-sized cities, it’s become common, or at least not surprising, to hear the bwaaawk of a neighbor’s chicken. In 2002 the Internet was still a fairly new medium, and it was hard to find and share personal experiences with the few people who did know something about raising poultry. As resources I had a book written for professionals, a couple of skimpy websites, and a veterinarian whose workshop at a sustainable agriculture conference first got me thinking about ducks. For day-to-day details I was on my own.
For the first few years, I received hundreds of emails from around the world — literally, six continents and, if I recall correctly, more than forty countries — from people asking questions and sharing experiences. Those conversations with fellow “new agrarians” was the reward for building this website. What I wrote here seems to have helped a great many people get started raising ducks on a small scale, and for that I’m grateful.
Over the years, what I built in 2002–03 seems increasingly dated (hard to believe, but those tiny movies were high-res back then), even though the information and advice is still perfectly sound; and there are plenty of other places to get help. Moreover, I no longer keep ducks — that’s a long story; I hope to again someday — and I have no more experiences to share. My “Raising Ducks” collection has become effectively an archive. But I’m going to leave it here and preserve it, in hopes that it may still help someone. If you have questions or thoughts, do feel free to email me and I’ll try to get back to you.
I finally read the NRDC’s report on food waste in America, the one that concludes we waste 40 percent of our food, and I noted that most of the report is framed in terms of “efficiency” — we waste food because our food system isn’t efficient enough. Which leads to language like this: “A recent report by consulting firm McKinsey ranks reducing food waste as one of the top three opportunities to improve resource productivity.” Or this gem: “Increasing the efficiency of the U.S. food system is a triple bottom-line solution that requires a collective approach by decision-makers at every level in the supply chain.” Eh, maybe. I mean, sure. Whatever that means. I’m not sure who they’re speaking to, here.