Since I am still in search of a good butcher in LA (alas, none to be found!) - I am finding myself delving further into the dissection of strange and exotic cuts of meat - at home. A recent purchase of a meat grinder (more on that soon!) has lead to a whole lot of chopping and cutting, slicing and dicing and a new search - for a superior place on which to cut.




Paper Making
Paper has been a key factor in communication and learning and can be traced back to 3000 BC. In those days, Egyptian craftsman cut the stems of the djet or tjufi plant (papyrus in Greek), a tall freshwater reed belonging to a group of plants known in Biblical references as bulrushes. The Egyptians cut the reed into thin strips, softened them in the muddy waters of the Nile, then layered them in right angles. They then pounded the mat into a thin sheet and left it out to dry in the sun. It was clearly a labor-intensive affair, and most likely won the respect of producers and consumers alike; for this reason, it was saved for very important records, fine art, and religious texts.
Image by John Hubbard
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