My inspiration currently is food, I’m getting really excited about the connection between old vegetables, cereal and legumes and a way of life that is being forgotten. Like you probably already know we do a lot of work in Italy with sustainable tourism. My current hero though is an American chef called, sean brock.
Hence the title (I stole it from him) – he revived the culinary traditions of the American south from the ground up, that is what I find exciting claiming them back before it disappearnd it’s too late. He didn’t just recreate the recipes which he had loved growing up, he went as far as getting people to grow old grains that were extinct, like Carolina rice, in a search after the real taste. I sometimes play with the idea of running a restaurant like that or having a company called “Real Tastes”, finding the real foods that aren’t grown anymore, growing them and making food for people from them. If you end up at my kitchen table that’s the game I play almost every day, and I think everyone should.
What excites me about all of this is creating a way to take people into another layer, into an experience. Into the well being of the past, into the rich taste of real stripey tomatoes, black chickpeas. I mean, seriously wherever you live there have been veg, cereal pulse, cheeses, all grown or made in certain ways for hundreds of years, and it’s worth reaching for that taste, finding that old way of being, and weaving it into your life.
What I like about Sean Brook’s work is that he went after taste the wholesome way, and that inspires me. We have been working with cultivating some old Italian Varieties for the Heartland Association, mainly wheat, with the queen grain in my view being Solina, the soft and warm mountain grain of Abruzzo. You wait until you taste a homemade pasta made with this grain (don’t freak out if you can’t find any, just send us an email and we can get some sent to you).
I love taking our volunteers and getting them to help plant the fields, grow grain, harvest it by hand with us, plant herbs and gardens, and I love teaching them about conscious cooking, and the art of Alchemy in food.
I am not joking you, eating from your garden is one thing, but eating ancient grains that have been grown in the mountains of central Italy for thousands of years, and getting people to learn how to cook them with magic, eating them with veg and pulses that too have molded to the people and the land over a millennia and simply sitting in front of the fire and letting all of that go in…. it’s like what the locals say about olive oil, “it’s not food, its medicine”. The olives are not only not sprayed, for the better part they have not even been picked for years, seeing no man, but the air and water are pure, and so you end up with – sun, stone. solitude, and silence, as is the olive tree lore.
The thing that inspires me, in all of that, is creating an experience. I am working on a new model for sustainable tourism, and developing a new type of campsite experience, and I want to make the Alchemy of conscious cooking one of its main pillars.
Along with all of that, I believe its time we take Glamping, as it’s called, into another direction, I don’t appreciate that it has become this Instagram sort of experience, I want it to be real, I want to combine 4 elements in the campsites we work to create. We already covered food, the second is obviously, open unspoiled nature, the third is the structures themselves, and I have always preferred the tribal ones, although I have seen some amazing spaces that inspire me in other directions. You can inspire people in so many ways by taking them into a setting. I loved staying at the Albergo Diffuso (scattered hotel, as in, it’s not just one building but half of the old village) of Sextantio in North of Abruzzo, it’s like living in an untouched medieval hilltown – the whole feel is 15th century, the houses are untouched and all done in an old way, the restaurant is in a castle cellar, it allows one to drift into another place, to dream..
The fourth pillar is inner work. My volunteers make me laugh a lot (even if I make them cry in return) but together we have made experiments in group conscious work, I am their guinea pig and they are mine, and for a spell, we experiment together in another way of being. The setting is wild Abruzzo and you can feel the old Samnite pastoral nomads walking their sheep in the air, and so we too let go and find different ways. I let them explore consciousness and they let me take them to places they haven’t been before, and we keep the process open and shared. We also run events that take people into this process on a deeper layer, and so this fourth element is the one I deem most important. A lot of it is allowing people to share more, and putting things in the centre, but the connection to weather and body and how everything communicates with itself is also important. One of the things that happen when we host for example is that it always rains when new people come, it’s like a rule, we will be enjoying months of Italian sunshine and…. boom, a newcomer and a storm. Explain it to a 21-year-old?!, but the thing is that some of them get it, so much so they kind of control the weather afterwards, so if you end up seeing some really strange weather, it isn’t climate change, it’s one of our volunteers on a wild day, Ok I’m just joking.
I’ve seen our workers become telepathic, and all it took is putting them into the group making process, living in nature, and sharing life together in a tribal setting, they wake up at 4 am in different tents going through the same thing, later they go back living in separate countries and the same thing happens, its like for a spell they are still connected, yet after a while the spell (usually) fades.
I would like to develop this whole system into the campsites we design and work with, that’s what excites me, a framework and experience from the ground up. Lucy is also a fountain of ideas, she has endless experience types, and how to tailor them around a business plan and she makes me really laugh at some of the ideas of what she would like to see in a campsite/retreat experience.
So this is our current focus – we have started designing a whole new type of experience, and its code is going back to wholesome, to the food grown in a locality, to its history and tradition. The magic of being together in nature. I feel quite amazed that somehow all I need to do is choose a new direction and life finds me the people to work with, and suddenly there is this flow of people asking for our help to design their campsites. And here was me thinking we went against the “Glamping” stream, in that we always push for sustainability and back to earth practices. I thought most people just want to turn their campsite into a money-making machine, but I was wrong, and people find us exactly for that, so in order to help, I thought I would write the basics down, good ideas should be shared openly. I can’t say it will be a good idea for everyone but it inspires me, before it’s too late.