Seamons Mahall
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Stories (80/0)
'Kulning': A hypnotic Swedish singing tradition
Skallskog is a secluded farm without running water or electricity that most Swedes have never heard of. Hidden deep in the Nordic wilderness, this humble collection of cattle barns and russet-red farmhouses may seem like a place of little importance. But this is where you’ll find the disappearing roots of an ancient Swedish singing tradition so intimately connected to nature that it can only be described as magic.
By Seamons Mahall4 months ago in Wander
Hong Kong’s guardian of the gods
Tucked away on the south-western coast of Hong Kong Island, Waterfall Bay Park is a tranquil oasis that feels a world removed from the bustling streets and dense cluster of glass-and-steel skyscrapers that tower over much of the city centre.
By Seamons Mahall4 months ago in Wander
Milan: Italy’s lost city of canals
Just before Italy’s second lockdown in November 2020, the banks of Milan's Grand Canal were busy with people. Bargain hunters picked their way through market stalls, browsing tables of retro telephones, haphazard rows of art deco furniture and racks of vintage clothing. Others sat in the cafes, sipping aperitivi or coffee, gazing out at the shoppers. The clear water of the canal reflected the dazzling autumn sunshine.
By Seamons Mahall4 months ago in Wander
Alaska's 'mushroom of immortality'
Black Gold. The Diamond of the Forest. The Mushroom of Immortality. Hearing the chaga fungus referred to by its many nicknames, it's easy to imagine sparkling gemstones and tendrils of precious metals hanging from trees. Instead, chaga protrudes parasitically on the trunk of the boreal birch; bulbous, black and more reminiscent of bark than fungi.
By Seamons Mahall4 months ago in Feast
Funazushi: The fermented predecessor of modern sushi
On any fine day in spring, when the sky is clear and the waters of nearby Lake Biwa are calm enough for locals to go carp fishing, you can find Mariko Kitamura and her husband Atsushi at their shop Kitashina in the small Japanese town of Takashima making sushi.
By Seamons Mahall4 months ago in Feast
The battle of balance and conflict
Every day, our world rolls forward in the interweaving of tearing and balancing. The balance of ecological, humanistic, and social aspects has become a beautiful pursuit, but there are too many visible or invisible evil forces behind the balance that are destroying... Nowadays, it is fortunate that environmental protection and ecological civilization have been taken seriously at the national level. When we talk about environmental protection in China, this 2000 documentary - "Balance" - is naturally impossible to ignore. I believe many people have also seen it because of Lu Chuan's "Cocoanuts", so today I briefly introduce it and recommend it to you.
By Seamons Mahall4 months ago in Futurism
The surprising landscape of Indian Jewish food
East of the Hooghly River in the Indian city of Kolkata sits Barabazar, a wholesale market whose history goes back to the 18th Century. Everything – from spices, clothes and electronics to salvaged doors and second-hand furniture – is traded here. Amidst this bustling grid of roads, at the corner of Brabourne Road and Canning Street, sits the imposing Magen David Synagogue. Adjacent to it is the city's oldest existing synagogue, Neveh Shalom Synagogue.
By Seamons Mahall4 months ago in Feast
Isso vade: The spicy snack that unites Sri Lanka
As the train pulled into Peradeniya Junction station in central Sri Lanka, the man sitting opposite me leapt out of his seat and leaned out of the window, placing his thumb and forefinger in his mouth and whistling loudly. A vade seller soon appeared outside, removed a basket from the top of his head and handed it to the passenger. The man quickly pulled out a fragrant fritter along with a small bag of fiery sambol, leaving money behind, and then passed the basket to other hungry passengers, who did the same before returning the basket back to the seller through the window.
By Seamons Mahall4 months ago in Feast
Buenos Aires' unusual pizza topping
At a bustling counter inside Güerrín, a central Buenos Aires pizzeria, a young server in a red-and-white uniform dished out slices. Laid out before him was an abundance of thick, golden pizzas, their toppings a bright blend of green olives, red peppers and crispy melted cheese. The queue reached almost to the door, as he cut the portions with movements as lean and efficient as a juggler, the wedges disappearing in minutes.
By Seamons Mahall4 months ago in Feast
The world's true cradle of chocolate
The earthen road is a great sweep of brown that slices through the rural landscape of southern Belize. The surface is pitted and pock-marked, lumpy enough that it looks like a nutty chocolate bar. So, it's only fitting that this path leads to Abelina Cho, known to many as the "Chocolate Queen".
By Seamons Mahall4 months ago in Feast
Meza Malonga: The Afro-fusion food making waves
As I walked up the stairs and stepped inside Meza Malonga, I was instantly drawn into the chic, minimalistic dining room. White brick walls were accented with leafy plants, bold paintings and wooden shelves framing decorative gourds, beaded necklaces, woven baskets and earthen ceramics from around the African continent. Windows opened to a mesmerising view over the lush hills of Kigali, a vivid green by day and aglow with the twinkling lights of houses by night. A few wooden tables were spread out across the intimate space as soulful lyrics and low strums of the ngoni (a traditional stringed Malian instrument) reverberated in the background.
By Seamons Mahall4 months ago in Feast
