locavor

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I am just a speck of dust in an ocean of strangers. Slowly typing. Waiting for a faster internet connection. Killing the heat with beer. I looked at how genuine the smile of the people around me. The silence was broken from time to time outburst of laughter from the people I do not know. I drowned the whole universe with each gulp of poison. A lovely death, perhaps. And I stared back at the monitor and felt the euphoria of being a stranger as well. Sometimes, having people who do not even know your name makes you feel safe like warm blankets on freezing evening. I went back to boffice.

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Locavore, Kapitolyo, Pasig
3.28.2017

Every springtime in the lovely Alsace region of France, people stand in blossoming pear orchards, sliding glass bottles over tender young pears. The workers fasten the bottles securely to nearby branches, and then wait a few months for each tiny pear to grow and ripen in its own little glass greenhouse.

This is the astonishing, age-old tradition first invented in Alsace in the 1700s and known as eau de vie de poire, or pear water of life.

Lately, pear-in-the bottle brandy has made a comeback in America — a kind of artful flourish from the fast-growing sector of locavore, craft brandies. In keeping with the farm-to-table movement, dozens of distilleries in the U.S. are now crafting dry, fragrant spirits from other mashed and fermented fruits, too — like cherries, pears, plums, raspberries, apples and peaches — sourced from local orchards.

Clear Fruit Brandies Pack An Orchard Into A Bottle

Photo Credit: Courtesy of Westford Hill Distillers

Black bears (Ursa americana) eat plants—a lot of plants. Up to 90% of their diet can be plant material. Like a locavore foodie, they eat what’s in season, and in the fall they enjoy beech nuts. This beech tree has impressive claw marks from a bear’s climbing efforts. It’s amazing that the animal capable of gouging these holes was basically fueled by trail mix.