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Posted by on in Culture Blogs

b2ap3_thumbnail_appleblossoms2_sm.jpgThere is an apple tree on our family homestead that is about as old as my mom (80-90 years). The apples are thin skinned and yellow, but pleasantly tart and flavorful, and are perfect apple for sauce or baking. I’ve made more than one trip up to Maine specifically to catch the apples for sauce. Wasting them seems like sacrilege.

The tree grows out of the center of the stone wall the borders the property and has been becoming more and more top heavy while the trunk rots. Apple trees are very tough. As long as one thin strip of bark remains intact, the tree will continue to bare fruit. It needs only sun. Unlike annual vegetables, one cannot grow an identical apple tree from apple seeds. Apple DNA in the seed is diverse, and every new tree grown from apple seeds will be different.

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Posted by on in Paths Blogs

There is lots of talk in modern Paganism about 'holding space'. It's an idea I rather love - the focused intention and purpose of a (usually ritual) act. But how often do we consciously realize the holding of space in the everyday as well? How far do we become beholden to it as we take it for granted?


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  • Janneke Brouwers
    Janneke Brouwers says #
    "If you take out the oven, the bed, the bath... surely space just IS, until our intention gives it purpose." There is a great conc

Posted by on in Culture Blogs

Perhaps you have heard the term “food culture.” It is the idea that a particular group of people eats a particular group of foods. Cajun, for example is from Louisiana. It is spicy, and includes a lot of fish, or German cooking, that uses cabbage and sausage. Both use the foods that are locally available to create a particular flavor palate. Food culture is trendy. Which is funny because it is just what people eat because they had to. Germans ate  - and still eat – sauerkraut because cabbage grows well in Germany’s northern climate. People on the gulf coast eat fish because it is available, and spicy foods because it is cooling to do so. Food culture is about place. Barbara Kingsolver says food culture is “an affinity between the people and the land that feeds them.”

For Europeans, this is a straightforward proposition. There are long traditions there that are supported by not only differences in food availability, but in differences in language. For North Americans it’s a different story. We do have some things that support local food cultures to be sure, in our early years here, it was a matter of pride for a woman to source her family’s needs close to home rather than importing from England. This was one of the ways that women contributed to the Revolution.

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