Turning Toward the Taproot
Roxanne Swentzell’s kitchen does not have a refrigerator. Instead, books and large glass jars line wooden shelves. The jars are filled with dried beans, many varieties of corn, dried wild spinach, currants, pumpkin seeds, and grasshopper flour. A bicycle flour grinder sits in the center of the large, open kitchen. Its chain connects to the mill’s flywheel that, once in motion, grinds corn or other grain.
Categories: Artist profiles, Food, Indigenous arts and cultures