Pelegri

Pelegri World-traveler and Bon vivant. Expat and linguist. Photographer and scholar. Singer-songwriter and incessant doodler. Poet and Author. Houseguest of Earth

Let me be very clear, for those who have somehow missed that my Instagram story these days is relatively sparse as far a...
11/03/2023

Let me be very clear, for those who have somehow missed that my Instagram story these days is relatively sparse as far as funny memes about plants are concerned.
Children and adults are being slaughtered in Palestine without distinction, and every laughably paltry convention and law guiding the behavior of war is being ignored with impunity.

The spirit of conquest that our society and government encouraged us to find repugnant in the Russian invasion of Ukraine is present on full display In every dollar, bullet, aircraft, and platitude that we provide to the Israeli colonial project. The leadership of our established American institutions are investing heavily in the narrative of somehow-rightful support of a government partnership that we inherited from the British empire, and that we continue to perpetrate in southwestern Asia.

My sole debate in posting this stems from my concern regarding entering a voice, my voice, into a space that should be filled to the brim with uplifted Palestinian voices, as they have constantly been for the 75-odd years of Israel's attempted existence... I worry that this is performative, and useless as a gesture.

But over the past few, few weeks, the light that glowed In the laughter, poetry, songs, and voices of children, lovers, parents, and elders in Gaza have been extinguished in fire and rubble.
An information blackout has done its best to shut off the Internet access of a full people so that Israeli militant hands can bathe in blood in the dark.
And the remaining voices of my friends are exhausted, a fatigue so human, so fully deserved.

And I feel like I can do so little. But I'm doing this. I'm wearing Kuffiya, and a pin a Palestinian loved one has made. I see flickers of weary relief on the faces of SWANA strangers, and have had conversations with old folks and family restaurant owners regarding their grief, and a return to high Islamophobia in the American social fabric. Had I money, more time, more energy, a voice that could scream loud enough to stop more Palestinian friends from dying... I'd use it.

There's nothing that I can say that seems proportionate. But I defy this moment, and refuse it silence. 🇵🇸

168 AQI yesterday, but I needed corn chips apparently
08/21/2023

168 AQI yesterday, but I needed corn chips apparently

Kwen-otel ɬte eˀ ts'e ɬínɬinie scháˀche siˀam. Sunning-together we of the dragonfly relation honored.Grooving with a dea...
07/04/2023

Kwen-otel ɬte eˀ ts'e ɬínɬinie scháˀche siˀam.

Sunning-together we of the dragonfly relation honored.

Grooving with a dear buggo friend.

Also, Hepít! Rabbit fur. Was taught some fat and smoke tanning by @ , for which I'm immensely grateful.

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Squash, boiled and simmered in walnut oil, Hudson Valley salt, and Prairie Sage (A. ludoviciana), to then be served with...
03/25/2023

Squash, boiled and simmered in walnut oil, Hudson Valley salt, and Prairie Sage (A. ludoviciana), to then be served with chili'd sweet corn and beans.

I tend to cook more stuff from my grandma's coastal traditional background, but this is solidly my granddad's pre-montana foods.
A modified milpa travelled far north up the rivers from cultural exchange with the cultural continuum of Nahua/Numu folks, and soon my chokecherry, nodding onions, camas, and bitterroots are going to be blooming and spreading enough to add some Blackfoot region-specific twists.
Later in the season, the pdx-local sometimes stocks bison jerky, which goes so well with this sort of fare, and steelhead or salmon from lends to it as well.

I'm more woven in with my ɬáqtemish ("Lummi") cultureways, but being Piikani is also part of me, and those aspects of self are some sprouts I want to water.

Bumpin' some which is fully rounding out this succotash-brunch vibe 🌿💚🌿

Merry Christmas, folks :)
12/25/2022

Merry Christmas, folks :)

I had a wonderful time at the    premiere! Seeing my friends and loved ones represented by  's hard work, and having som...
12/04/2022

I had a wonderful time at the premiere! Seeing my friends and loved ones represented by 's hard work, and having some pretty mind blowing conversations with new connections like and was a splendid experience. I really appreciate inviting me out!

Please. Fu***ng. Vote.
11/05/2022

Please. Fu***ng. Vote.

Please give a s**t. They're still trying to steal our kids.
10/13/2022

Please give a s**t. They're still trying to steal our kids.

S-íɬen e ts'e stómish - Breakfast of champions (lit., food of the soldier/warrior)Bison jerky, mólseng (blueberries) fro...
08/24/2022

S-íɬen e ts'e stómish - Breakfast of champions (lit., food of the soldier/warrior)
Bison jerky, mólseng (blueberries) from the garden, pumpkin seeds, corn chips, and artemisia ludoviciana (prairie sage). O'hileq-sen ts'e eý s-íɬen schelángen (it makes me happy the good, heritage food).

"Bok"-Lizard, the Rabbit
08/24/2022

"Bok"
-Lizard, the Rabbit

The Indigenous roots of comida mexicana continue to surprise me with their epiphanies. As I'm eating my zanahorias "garn...
06/22/2022

The Indigenous roots of comida mexicana continue to surprise me with their epiphanies. As I'm eating my zanahorias "garnish" waiting for my nopales burrito (for the uninitiated, zanahorias is pickled carrots with jalapeños in jalapeño juice, often with onion and bay laurel, sometimes with epazote, normally with vinegar these days but brine if you're deep tradish), I was mulling over a forestry paper I read today about traditional Californian edible geophytes (tubers, bulbs, taproots, corms, etc), and it hit me like a bolt that if you swapped out yampah for the carrot, every ingredient would be precolumbian. I'm floored, and reverent at what may be a far older dish than I thought. Good stuff

Xwíxwkw' are so tasty! Chen-elíle is one of my favorite seasons
06/04/2022

Xwíxwkw' are so tasty! Chen-elíle is one of my favorite seasons

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