Earth Connoisseurs: Get Down & Dirty At A Soil Tasting!

We savor fine wine by swirling it around in a glass, drawing in its heady scent through our nostrils and finally holding the grapey goodness in our mouths until it trickles down our throats. Some claim that through that slow appreciation of scent, consistency and flavor, a simple sip of wine has the power to wake up every taste bud in its path. Chocolate, cheese, scotch, coffee, tea and cigars are similar connoisseur delights that are best appreciated for their diverse flavor profiles - the slower, the better -- but how about a couple of cups of dirt? Northern Californian artist and agricultural activist Laura Parker thinks the answer to that question is a resounding yes.

Her free "Taste Of Place" events enable the public to participate in a soil sensory experience that in effect teaches them how to reconnect to the Earth and the food that springs forth from it. Despite what you might imagine, there's no chomping down on black gold - instead, assorted wine glasses are filled with the dirt of varied local farms and once water is added, the scent is triggered, making it much easier to identify common elements such as pepper, citrus, wood, grass, etc. Participants are given guidance regarding what elements they are likely detecting and then following each olfactory experience, they are offered fresh produce and dairy products harvested from the exact same plots of land where the soil samples were obtained. After taking the time to inhale the distinctive scent of soil from farmer John's land and then nibbling on the radishes that he has grown, one should be able to ascertain a link between the two...of flavor, essence and soul.

The whole point of the exercise is to cultivate a far deeper appreciation of what we consume on a regular basis, but more importantly, to savor the medium that makes it all happen. Many of us forget that even if we're not swallowing soil directly, we are still absorbing its nutrient-providing molecules and fueling our bodies with the Earth's life force. Beyond the dirt, imagine being able to indirectly savor the grasses that provide sustenance for cows. Just by tasting the cheese produced from their milk, it is absolutely possible - Parker is intent on re-educating us to stop, smell and slowly savor.  In a world where hyper-processed, glow-in-the-dark chemically-derived foods are far too often the norm, it's a refreshing change of pace to learn how real edibles offer us a direct connection to the planet that we call home.