For The Wild - Introducing： Fat of The Land

00:00:00.000 We are so excited to share That of the Land, a new five-part series unfolding over the next five

00:00:09.380 weeks. This series began with a kind of romantic impulse. I traveled to Italy with a longing to be

00:00:16.100 among people whose relationships to land and food have been tended over generations,

00:00:21.280 particularly within the traditions of slow food. As a settler of North America,

00:00:26.240 I carried big questions around land and lineage and memory and loss. I imagined meeting grandmothers

00:00:34.340 making ravioli, sitting with elders, absorbing something simple and intact about belonging.

00:00:41.500 But what I encountered was far more complex and far more meaningful. The experience didn't feed

00:00:47.720 me in the ways I expected. Instead, it unsettled me and expanded my understanding of tradition,

00:00:53.900 of connection and of what it means to belong to a place

00:00:58.340 i'm deeply grateful for that disorientation and for all that it revealed across this series we'll

00:01:09.580 move through conversations shaped by land food inheritance and the tensions and contradictions

00:01:15.680 that live within them fat of the land is made possible with the generous support of our sponsors

00:01:20.700 we're especially grateful to Richu

00:01:22.900 whose delicious, grounding, ceremonial

00:01:25.360 drink feels deeply aligned

00:01:27.040 with the spirit of this series

00:01:28.420 nourishment that invites presence

00:01:30.700 connection and reflection

00:01:32.160 we're also thankful to Alaya

00:01:34.240 a retreat center in Italy that holds space for deep rest

00:01:37.360 learning and a relationship with place

00:01:39.220 thank you for listening

00:01:40.740 and for being a part of this unfolding

00:01:42.580 here we go

00:01:50.700 You

For The Wild - April 22, 2026