In the dank heat the drumming starts, beating life into the dark night air. Three alabés (drummers) in brilliant red shirts and stark white pants are perched at the head of the room and belt out a rhythm on their tall, conga-style drums. They’re calling the orixás (gods). In front of the alabés stands the babalorixá, the priest who leads the night. He begins chanting. He is answered by a chorus of women.Read More
Author: Elizabeth Willoughby
Posted by Elizabeth Willoughby | Mar 11, 2016 |
The northwest of Sardinia, the second largest island off the coast of Italy, is well-known to Italians who frequent its white sand beaches and clear blue waters, but not so well-known to the rest of the world. Its food, produced according to traditional techniques, and the quality wine made in the region are also known primarily to locals. Most Sardinian farmers plug along from season to season, applying age-old methods of husbandry on the farms and generational practices in their kitchens, usually yielding enough for local needs only, which suits most producers just fine. Sardinia’s home-grown food is said to...Read More
Posted by Elizabeth Willoughby | Oct 24, 2015 |
And the Oracle of Delphi said, “the fish will jump, the boar will flee and there Androklos, son of the Athenian King Kadros, you will establish a city having a bright future.”
Then, one day, Androklos was frying a fish in a pan, the oil sputtered, the fish jumped from the pan, flames followed, a bush was ignited, and the boar behind the bush ran away. Naturally, Androklos chased it down on horseback, killed it and, prophecy fulfilled, established there the Ionian city of Ephesus.
Join our mailing list to receive the latest in food, wine, and travel from FWT Magazine