The wild edibles and indigenous food with which I create my bush gourmet cuisine is a bridge into a Zambia few are fortunate to witness. It’s a bridge to understanding both Zambia’s people and its terroir.
A new year is a time of promise and hope.
The Elephant Café, in which I am a partner and the Chef de Cuisine, is two months old today. Instead of writing about its story so far, I have chosen instead to compile a slideshow that illustrates it.
Our world, it seems, is descending down a refuse-filled vortex not unlike that after you’ve pulled the plug on dirty dishwater.
An unexpected byproduct from my partnership in The Elephant Café landed on the farm — and, more importantly, in my vegetable garden — last month.