That depends.That depends on what you’re willing to eat. I have a gluten allergy and being obsessed with nutrition is sort of my second secret calling in life, so I work really hard to eat super hippy food even when I’m sleeping in a vacant lot or getting rained on on a freight train. That … Continue reading A reader writes: How much does it cost to travel the way you do?
Pictures
Shack pictures to warm your heart
A friend's shack in the mountains of western North Carolina. She built it herself. The adventures continue. Cold winter, warm woodstove, a fat spotted puppy, and getting ready for a musical show.Gabo practices Coffee and teaGabo gets ready to play a show with her band, Old HorseyDo you see the fucking puppy?
As if I’ve walked here
Note: some of yall got an email saying this is a new post- sorry about that! This is actually an old post from 2008. I was doing some housekeeping in my archives and clicked something wrong? Anyway this post is really old. I roll into town and walk the windy road to your shack. The … Continue reading As if I’ve walked here
Making Injera
Thursday night I got a little drunk on Ethiopian honey wine. It doesn’t take much to get me drunk, because I never ever drink. I made Ethiopian food for my friends, which I’d never done. It all started with a little teff flour, this dark sort of heavy flour milled from the teff grain of … Continue reading Making Injera
Asheville
I went to Asheville last weekend with Eli who’s a lawyer. She’s an anarchist, first, but wanted to do more good so she became a lawyer. Now she’s got major college loans to pay off and a job at a non-profit supporting prisoners who get assaulted by guards and forgotten in prison, doing time after … Continue reading Asheville
Adventures in the Piedmont- Making Acorn Flour
So Sam and I wanted to make Acorn flour, because doing things like that makes us feel tough. It turns out, making acorn flour is hard. That’s proly why most people don’t do it. Heck, people don’t even eat the walnuts on their walnut trees, and you don’t even have to boil those in twenty-five … Continue reading Adventures in the Piedmont- Making Acorn Flour
CARROT QUINN 