I am taking a break from my blog. We are busy building, I am writing a book, and the spaces in between are shrinking. In the meantime, I will continue posting micro-stories and photographs on Instagram.
The humble, healthy tilapia, or bream as it’s more commonly known, is the only freshwater fish we consume here because it’s farmed next door at a state-of-the-art facility that produces a species native to th
Chris and I are shortly off to Amalfi in Italy.
The only noise that distracted us during our short stay at La Rochelle Country House in Zimbabwe’s eastern highlands was that made by the birds.
I’ve just been on a voyage of discovery. And adventure. And collaboration. I’ve travelled some 1,000 kilometres northeast, another 1,200 kilometres west, and finally, 500 kilometres back home to Livingstone.
Lusala roots — hairy, weathered, and arthritic-looking, like an old man’s fingers — aren’t the most enticing wild edible I’ve set my eyes on.
