you knew it meant something totally different. When it was time to prepare a meal,what did he say to you?
Oh, he would always say – we’d be over there working – as a matter of fact,one summer we were putting up a barn – we built barns ourselves. I would go upinto the timber and I would cut a locust pole and I would shave off the bark and Iwould dig a hole and we’d set the post. I’d tamp in the dirt. Then we’d come in for lunch and do you know what he would say? He’d put some coffee on and he’d say“well let’s go to the store.” When I first got there I thought “why would we want todrive all the way back up to town, 10 miles, to get something to eat?” As it turnedout to be, he meant “let’s walk over to the garden and dig something up and cook itup quick.” That’s how we ate all the time when I used to work on the farm with him.
I tell you, Bill, I think a lot of people today – you hear the stories in the newsabout they’ll interview some younger kids and they go “where do cows come from?”And they’ll say “from the store.” “Where does milk come from?” “From thesupermarket.” I think a lot of people listening to that, and most certainly today’sguest, probably smiled when she heard you tell that story about “let’s head on over to the store” but it really had nothing to do with leaving your property, hopping inthe car and going. It had everything to do to go where you were growing somefood. Our guest today, Bill, as you know, is the author of a really cool book“Homegrown Whole Grains.” She’s also the author of a dozen cookbooks andtravel guides. She has studied and written about grains in the Amish country, inCentral Pennsylvania, in southeastern United States and in California. Mostrecently she studied small-scale rice growing in Thailand, which is actually kind of cool. She now lives in North Carolina. But we have her on today, Bill, because of abook – and people will laugh when I say this is one of my favorite books, but I reallyhave enjoyed learning from this particular book called “Cooking with Dried Beans.”Ladies and gentlemen, please say hello to Sara Pitzer. Sara, how are you?
I’m just great. How are you?
I’m doing great. Wasn’t that a cool story about Bill’s and the way they wouldsay “let’s go to the store to grab …” I picture him grabbing Bill by the back of theneck going “come on, let’s go out here.” And then they go out and dig up some stuff and head over to the barn. That’s a pretty cool story, don’t you think?
It reminds me of pretty much how I grew up, so yeah, I love it.
We never needed any coupons and every day everything was on sale,drastically discounted. The only thing you had to worry about is stuff going bad if you didn’t eat it quick enough.
Of course you do remember sweat labor …
Well, yeah. I don’t count that as money. But it’s something people areunwilling to do today, in most cases. Sweat labor is one of those rare – you’retalking about something that is a museum piece. Brian – in Chicago, at theMuseum of Natural History – isn’t there a little thing on sweat labor there that theyused to have years and years ago?
Page 4of 16Beans, Beans, The Magical Fruit – Episode 053 | Off The Grid News7/15/2011http://www.offthegridnews.com/2011/06/17/beans-beans-the-magical-fruit-transcribed/