Wood school

The last two weeks have been fantastic. My weekdays are filled with studio work—learning to sharpen hand tools and cutting dovetail and mortise and tenon joints. I’m working amongst some really inspiring people here and I’m making friends. Breaks from the work are filled with adventures on land and in water. Hiking, biking, swimming, and sailing.

Getting package-free food in this new setting is going really well so far. There are a couple great dry bulk grocery store options (one of them even sells bulk spices) and for the most part I’ve been able to get what I need. For the sake of research and curiosity, I plan to check out a couple recommended co-ops that are a bit farther (one 7 miles and the other 25 miles) away at some point. I may need to refill on cooking oil before I leave Maine and I’d also like to get some bulk tea.

I’ve been making dinner at home for friends and myself and saving the leftovers for lunch the next day at school. There’s also a business not too far down the road from campus called the Market Basket with a great prepared food selection and the employees have been so nice about filling up my stainless steel container on the days that I arrive to school without lunch. The picture above was taken on such a day. I enjoyed a meal of wild rice with walnuts, roasted potatoes and stuffed grape leaves at my workbench.

I had one fail at a fish market in Rockport called Graffam Bros. Seafood Market when I went to get a piece of Arctic char to cook at home. I introduced myself to the woman at the counter and proposed my special request. She happily agreed but then laid two pieces of sheet plastic on the counter to cut my piece to size. At the register I asked her if there was anyway around having to use the plastic and she explained that she needed to cover the counter surface to make the cut. Understood. The next time I went back, I was shopping to make dinner for myself and two others. The young man behind the counter that day was able to tare my container and put one large uncut fillet directly into it. The piece ended up being the perfect amount for the three of us. It was super fresh and delicious.

For sustenance, I’ve been toting stone fruit, carrots, almond butter, nuts, and energy cubes to class. Yesterday I snacked on wild blueberries while out on a hike with a friend. My land people have been extremely generous in offering me sugar snap peas and berries from the property and when the grapes on the deck are ready, I will help myself. I’ve been eating like a king.

, , , ,

No comments yet.

Leave a Reply

Anti-Spam Quiz: