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  • News in the news, and devilish fun with translation

    In the self-serving-don’t-mess-with-my-lifestyle department, a recent Pew poll says that over half of Americans surveyed don’t feel humans are responsible for global warming.

    In the interesting angle department, Raj Patel draws some interesting conclusions from a recent Lancet article and the ensuing media headlining.

    And in the bee-keeping department, here’s a cool manual on bee-keeping produced by the Slow Food Foundation for Biodiversity.

    Such fun with words we’re having. We started off doing translation exercises, similar to this “Homophonic Translation” routine, which we did using a latin text. Last night it occurred to me that I might be able to find a way into revision work by using an online translation tool, so I’ve been blasting a few pieces apart by translating them into Japanese, Greek, Portuguese, Korean, Russian, French, Italian and Spanish — and back again, sometimes more than once. It’s been a fun way to take apart a dull line or sentence and see what might enliven it. Or perhaps start me off in a new poem or image.

    Here are the opening lines of an old poem of mine I chose at random:

    The path of disaster is so often
    just beyond the window we’ve turned
    away from for that critical
    moment

    and the translated version (via Japanese and Greek)(with a few tweaks to make the syntax work, more or less):

    Such a certain street of destruction
    a precise and often window
    that exceeds our regard
    with empty importance
    turns because this

    So, a different world and a different meaning, and a lot of nonsense, but maybe something in there presents an opening for new directions and energy.

  • GM food labelling in Canada – no, no, and no

    According to the note I received from my MP today, Bill C-517, which proposed mandatory labelling of genetically modified foods in Canada, did not pass second reading on May 7th 2008. I suppose this gives us a fair sense of which interests are running our country, and the public interest is not being considered. Now would be the time to write to your MPs and tell them to try again. I don’t think they heard us the first time. Or the second.

  • Still crawling

    This feels like about my fourth springtime this year; where I am today, the Qu’Appelle Valley is starting to green.


    Last night being chef’s night off, we went to Regina, to the Mediterranean Bistro where the 4-cheese tortellini looked somewhat better than it tasted (seriously overwhelmed by smoked salmon and dill, and using pretty ordinary tortellini; the asparagus was the best thing in it..)

    I couldn’t see much to choose from if you have issues about industrial food: a lot of chicken on the menu with nothing to defends its origins. Maybe next time I’ll try the bouillabaisse, which had a pretty nice fennel broth to commend it… setting aside for one evening my many questions about the origins of the prawns.

    This morning I picked up a couple of books of poetry from the Sage Hill library, and found a (now deceased) female American Dog Tick (Dermacentor variabilis)

    hanging onto a corner of Worn Thresholds, by Julie Berry.

Book cover of Rhona McAdam's book Larder with still life painting of lemons and lemon branches with blossoms in a ceramic bowl. One of the lemons has a beed on it.

“…A beautiful, filling collection, Larder is a set of poems to read at the change of the seasons, to appreciate alongside a good meal, and to remind yourself of the beauty in everything, even the things you may not appreciate before opening McAdam’s collection….”

Alison Manley

Rhona McAdam is a writer, poet, editor, and Registered Holistic Nutritionist with a Master’s in Food Culture from Italy and a deep-rooted passion for ecology and urban agriculture. Her work spans corporate and technical writing to poetry and creative nonfiction, often exploring the vital links between what we eat and how we live. Based in Victoria, BC, and available via Zoom, Rhona is always open to new writing commissions, readings, or workshops on nutrition and the culinary arts.