It's always such a treat to be included on Seth Apter's blog The Altered Page and now my essay on vulnerability as an artist is included in 'The Week Links'. The links are always thought-provoking and I highly suggest visiting Seth's blog regularly. You can read the latest post here.
(You can also join me on his blog here, here, here, here, here, and here.)
Wild chives are also known as allium (Latin for garlic). They grow in wet meadows and near lakes (and in my garden) with a lovely small pink or purple flower. Traditionally the bulbs were harvested before the plants flowered and used raw or cooked. They were also used to flavor wild meat and salmon while the crushed bulbs were often used as disinfectant and prevented swelling caused by insect bites. Because the flavour is so mild, with small children I began using it in mashed potatoes, potato or egg salad, as well as anything I would normally use green onions and the flowers are beautiful in salads.
IT'S COMPLICATED by Elke Govertsen
AIRdirondack Art Project
Alberta (above) +