Tomoe finds Facebook

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It has been a long, uphill struggle to get Tomoe to do more self-promoting, or rather promoting herself in order to promote her breads and Warashibe Kitchen goods. She wouldn’t even put her own waffles onto her facebook page so I have been gently pointing out the benefits that could come from sharing a bit more about herself, her products and her lifestyle with her network of young, smart, socially conscious, burdened-with-disposable-income friends who, do or have, at some point in their lives, dreamt of “giving it all up” to move to the country side.

Suddenly, seemingly completely unrelated to any of the wisdom I have ever shared with her about how social media might be used, she has caught the Facebook bug. Those of you who are friends with her can take a look at her timeline to see when it happened.

So now she has turned the Internet plan back on for her smart-phone. yes, we were using dumb-phones – smart-phone hardware without any internet connection. The hardware was cheap, but the plan was not, and to tell you the truth, I have not missed or needed it. Tomoe, on the other hand, is having a good time sharing the joys of spring, and she almost stops to take as many photos as I do, making it much easier for me to take my time as well. I am liking this new development.

The photos are of her photographing some fresh young fuki leaves. This is a different part of the plant from the buds in previous photos, and comes out later. These are also edible and the tender young ones that she is holding are especially good.

In the second photo she is sharing the results of her first trip to the village food processing plant, where she tested their industrial-sized ovens to make some fresh bread. She made much more than usual, but unfortunately, Mona and I didn’t get much as most of it went to the neighbors as gifts. I guess the lack of fresh-baked bread is something I will have to get used to as she moves from product development phase to selling phase, and we have to start considering the missed potential income of each loaf of bread we eat at home.

And the right hand photo is her sharing a photo of the barely we planted last fall. (Thanks John for the help tilling the field there!). This was just a test, as everything we read about them was for regions with much less snow than we have, but this variety is developed to be frost resistant, and they seem to have survived the long winter and are on track to grow up big and strong. If this works, we have plenty of other open spaces we can use, and this is a much less labor intensive crop than rice. This will be used in her bread, of course, and the young leaves cooked together with rice introduces an enzyme that changes the complex sugars in the rice to simple sugars, lightly sweetening it, or boiled down into jam.

Below is the fruit of her labor.

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