
Even during the recent days of fire-smoke, I relished my late afternoon swims. The tide is high. The water is clear and flat, often with barely a ripple on the surface. I stand knee-deep on the foreshore, looking out at the pink sky or into the smoky murk. I’m surrounded by the familiar landscapes, the rocky cliffs behind, the Living Rock Island in our little bay, the rocks 30 feet offshore I like to swim out to. And when the air is clear, the dark contours of Stuart Island, with Turn Point Lighthouse beckoning to passing ships.
None of these places have a name, really. I only know their shapes, their places in the world: familiar pieces of land rising out of the sea. I’m cold standing there in the water, in a meditative state. I pause before my swim. I’m about to immerse myself in these frigid waters. I am aware more than ever that our planet is a water world, not continents, mountains, and islands. The earth is dominated by a mantle of ocean, teeming with watery life. The lands are mere intrusions above the surface of the “all-encircling sea.”
Rachel Carson and the Sea

I’m paraphrasing here. I’ve been revelling in the works of Rachel Carson, author of Silent Spring, the landmark book about the adverse effects and indiscriminate use of pesticides. It was published in the early 1960s and became the basis of the modern environmental movement.
Carson is best known for Silent Spring, but I’m thinking of her earlier books about the ocean and the life within them. The Sea Around Us won the National Book Award in 1951 and cemented her reputation as an authority on the oceans. It is a stunning work about the oceans, their formation, the physical forces that make up their character, and the wildlife that lives in them. The Sea Around Us carries the weight of her scholarship and story. But is imbued with poetry, the passion and urgency Carson feels for her topic.
Another book, Under the Sea Wind, is her first published work. It’s more a novel, though it carries the same sweeping knowledge of the ocean and its sea life. She indulges in anthropomorphism, where she attributes human characteristics to a few of the sea creatures she discusses.
Bird’s eye view; Eel’s eye view

For a scientist like Carson, this is a bit controversial. She gives names to three creatures she uses to discuss different aspects of ocean life, characters who each see the ocean differently. Scomber is a haddock, Silverbar, a sanderling (a wading shorebird), and Anguilla an eel. 1.
But Carson’s conceit stops well short of banality. It goes only as far as the animals’ perceptions, the instincts which cause them to behave the way they do, their responses to changes in currents or vibrations in the water. She doesn’t explain why Anguilla wants to return to her birthplace in the Sargasso Sea from her lake somewhere near the Atlantic coast. … just that she does. It’s a strangely beautiful technique that does not feel forced. A skillful writer!
A salty stream

Standing on the little beach at the foot of our cliff, I understand Carson’s meaning when she says that we carry a part of the sea in our bodies. How we land animals have in our veins “a salty stream in which the elements sodium, potassium, and calcium are combined in almost the same proportions as in seawater.”
And how we look out upon the sea and sense something familiar, a sense of “wonder and curiosity, compounded with an unconscious recognition of [our] lineage.”
“And yet [man] has returned to his mother sea only on her own terms. He cannot control or change the ocean as, in his brief tenancy of earth, he has subdued and plundered the continents. In the artificial world of his cities and towns, he often forgets the true nature of the planet and the long vistas of its history, in which the existence of the race of men has occupied a mere moment of time.”
Benign indifference of the sea
As I find when I wade out into the frigid water and experience that long, deep breath, as the water grips me and, at least on some level, I feel at home. The current carries me out and past the rocks. I sense the ocean’s strength, its vitality, its benign indifference.
I drift, staying close to the rocks, never moving too far from the shore. The darkening rim of the horizon stretches out before me, “ridged and furrowed by waves.” The first stars peek through darkening sky. There is a sense of loneliness, being here on these rocks, on this earth in space. The truth is that this world is a water world.
By the time I’m back on the shore, I’m reluctant to leave the water. I linger awhile, watch a seal eyeing me from a distance—a heron drifting on a tangle of bull kelp. A gull resting on the rock, I just swam past. Bits of green seaweed flutter in the current.
My skin tingles as I walk out of the water. The ocean will be there tomorrow, I think.
A new outlook for the Happy Monk Baking Company, a shift of focus from oven-to-home bread delivery to the community of the Pender Island Farmers Market [ See Link in Profile ]
Jan 29
A bread-fail last week produced great-tasting Sesame-Miso Frisbees or Umami Chapeaus! What to do with the remnants? Hard-bread, rusks, croutons, or what have you. And the Ravens get their fair share, too … O come to me Huginn and Munnin! Fill your beaks and carry my greetings and blessings to Odin! [ See link in my LinkTree in HappyMonk Profile ]
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#showusyourfuckedloaves, #sesamemiso, #sesamemiso, #sesamemisobread, #hardtack, #hardbread, #croutons, #huginnandmunnin, #odin, #penderisland, #southpenderisland, #happymonkbaking, #southerngulfislands|
Jul 21
Latest Happy Monk Blog: The World is Too Much With Us - In our little Island paradise, how to embrace all the beauty when the world is going to hell in a hand basket? ALSO: Baker`s Choice - Brown-Rice Miso and Sesame Sourdough [ See LinkTree in Profile ]
Jul 17
Latest Happy Monk Blog: "A Bird Came Down the Walk," a brief flirtation with ChatGPT that was awkward but offered an exquisite poem by Emily Dickinson. [See LinkTree in Profile ]
Jul 3
Resurrected a couple of Salish Sourdough loaves forgotten inside Mildrith, the wood-fired oven. They emerged charred and hell-fired, sadly, so I took a knife to them and made them almost new again!
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#woodfired #woodfiredoven #coboven #Mildrith #Mildriththeoven #woodfiredovenbread #sourdough #sourdoughbread #penderisland #southpenderislands #happymonkbaking #burntbread #showusyourfuckedloaves
Jun 9
Strongly recommend installing the Smell-O-Vision™ feature on your device to appreciate the aroma of these Rye-Currant Sourdough loaves, just out of the oven. Wish I could capture it in a jar, or make a scratch ‘n’ sniff postage stamp (like the recent French stamp commemorating the baguette). And this loaf tastes just as lovely as they look!
Jun 1
The Happy Monk Baking Company
Happy Monk Tidings - May 15, 2024 🍞 - BLOG REDUX: "Saving Grace"; BAKER`S CHOICE: Sprouted Purple Barley Sourdough; REGULAR: Seed Feast.
May 15
It’s late at night and chances are there’s a baker near you having fun with bread dough …
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#bakers #bakerslife #bakersofinstagram #bakerslifeforme #nighttime #nightlife #nightsky #bakingmagic
May 5
All spelt, all the time … well, with a few glugs of maple syrup
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#spelt #wholegrain #tinloaves #realbread #breadbakers #breadbakersofinstagram
#artisanbreadbakers #speltbread #speltsourdoughbread #speltbread #wholegrainspeltbread #penderisland #southpenderisland #happymonkbaking #happymonkbaker
Apr 20
New Happy Monk Blog: Spring brings mixed blessings! A sense of loss, along with warmth and a new cast of light, "That Science cannot overtake / But Human Nature Feels." Westeros and Emily Dickinson`s sensitive heart. [ See LinkTree in Profile ]
Apr 3
This little guy is a workhorse, plain and simple. A brute! Thursday, it milled over 27kg of incredible flour for a recipe that needed the freshest flour possible. And its output was beautiful. Wheat, spelt, rye and buckwheat. A larger mill could have handled that in a fraction of the time, but who’s complaining? Some amazing bread was the result, milled and mixed the same day. A Country Miche from an article by Eric Pallant @epallant in the Winter/Spring 2023 issue of Bread Lines.
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#spelt #speltbread #buckwheat #buckwheatbread #bread #realbread #naturallyleavened #baker #bakery #bbga #artisanbread #breadhead #naturallyleavened #artisanbread #realbread #rusticbread #flourmilling #flourmill #komoflourmills #sourdough #sourdoughbread #penderisland #southpenderislands
Mar 2
Latest Happy Monk Blog - The Living Rock Island – Our Little Corner of South Pender Island 🍞 [See LinkTree in Profile]
Feb 28
O, for a slice of raisin sourdough! that hath been
Warm’d a long age in the deep delvéd oven,
Tasting of Hestia and the ocean green,
Rest and a slow moving song and sunburnt mirth!
O for a loaf full of the warm South
Full of the true, the blushful Hippocrene,
With beaded raisins winking at the crumb,
And cinnamon-stainéd mouth;
That I might eat, and leave the world unseen,
And with thee fade away into the forest dim.
— Apologies to John Keats for my butchery of his “Ode to a Nightingale”
Feb 25
At the outset of the Happy Monk Baking Company, I cherished those early mornings, working alone with Mildrith in the dark before the birds began their glorious morning chorus. The world was silent, unhurried. Mildrith and me, the trees, the solid earth, a passing deer, the baskets of bread dough waiting for the oven.
Going to work in the pre-dawn hours was something bakers did, I thought. They sacrificed sleep and delivered their bread early to appreciative customers. It was a romantic notion on my part, a naïve commitment to the baking trade without fully understanding the consequences, i.e. sleep debt.
It was satisfying to have loaves ready for some customers before noon; it was a triumph! But by the time most of the bread was ready for delivery, bagged and labelled, my eyelids were growing heavy, my mind fuzzy, my body slowing down.
And it wasn’t safe driving up-island.
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#bakerslife #bakers #sleepdeprivation #woodfired #woodfiredoven #woodfiredovenbread #bread #realbread #naturallyleavened #baker #bakery #bbga #artisanbread #breadhead #sourdough #sourdoughbread #penderisland #southpenderislands #happymonkbaking #happymonkbakery #happymonkbakingcompany
Feb 1
Milling a little corn to mix in with some marinated olives before they go into a tapenade infused dough. Big olive flavour … plus a rare shot of Mildrith, the wood-fired oven!
Nov 19
Happy Monk Tidings - November 15, 2023 BAKER`S CHOICE this week: Olive Sourdough Loaf; AND: An Emotional Weather Report [ See LinkTree in Profile ] 🍞
Nov 15
Happy Monk Tidings - November 1, 2023 🍞 - BAKER`S CHOICE: Sourdough Sandwich Loaf; BLOG: Don`t Let That Wonder Lawyer Tell You It`s Not Real Bread! [ See LinkTree in Profile ]
Nov 1
Dylan Thomas, one of my muses, would have been 109 years old this Friday, Oct. 27. One of a small-handful of poets whose words are cherished and summoned often for their music and wisdom. They soothe, they sing, they evoke. I`ll be thinking of him this bread day, under "the mustardseed sun"….. and the "switchback sea"…. as he "celebrates and spurns his driftwood thirty fifth wind turned age."
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#dylanthomas #poetsofinstagram #poetrylovers #poetryisnotdead #poetryofinstagram #poets #poetryislife #poetrylove #poetrydaily #poetryworld #poetryinstagram #bakerpoets #poetryforbakers #southpenderisland #penderisland
Happy Monk Tidings - October 25, 2023 🍞 - BAKER`S CHOICE - Sprouted Emmer Sourdough; BLOG: Happy Birthday, Dylan Thomas! [See LinkTree in Profile ]
Oct 25
Happy Monk Tidings - October 18, 2023 - 🍞: BAKER`s CHOICE: Seedy Spelt and Rye Bread; BLOG: It Starts With Wonder? What`s That?
Oct 18
Happy Monk Tidings - October 11, 2023 BAKER`S CHOICE: Potato Rosemary Bread; BLOG: Swimming with Otters 🍞
Oct 11
Happy Monk Tidings - BLOG: Abundance: Season of Apples; Baker`s Choice: Pender Island Apple Bread with Pender Apples and Twin Island Cider - October 4, 2023 🍞 [ See LinkTree in Profile ]
Oct 4
Happy Monk Tidings - September 27, 2023 🍞 - BAKER`S CHOICE THIS WEEK: Harvest Bread; BLOG: Positively Fourth Avenue - [ See LinkTree in Profile ]
Sep 27
Happy Monk Tidings - September 20, 2023 🍞 - BAKER`S CHOICE: Garlic Levain Bread; BLOG: Harumph! Author Says Leave the Baking to the Professionals! [ See LinkTree in Profile ]
Sep 20
A hefty Country Miche, formula from Breadlines published by Bread Bakers Guild of America. Hefty in size, hefty in flavour. Four flours (Sifted Metchosin Wheat, Rye, Buckwheat, Spelt), a super-active levain and an intense crust colour. I think I’m addicted! It’s kind of finicky, though, and trying to work out a reasonable schedule to produce 40 loaves for Happy Monk customers.
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. #bread #realbread #naturallyleavened #baker #bakery #bbga #artisanbread #breadhead #sourdough #sourdoughbread #penderisland #southpenderislands #happymonkbaking #happymonkbakingcompany #wholegrainbread #breadhead #michebread #realbread #rusticbread #southerngulfislands #southerngulfislandsbakers #southerngulfislandsbakeries
Sep 14
Carson’s Anguilla is referred to in the brilliant new book, The Book of Eels by the Swedish journalist Patrik Svensson. It’s a searching book about this common sea animal, of which very little is known.↩
I bet your calm sea is roiling this windy morning.
[…] In an earlier blog post, I wrote of Rachel Carson’s view 3that we carry a part of the sea in our bodies. How we have in our human veins “a salty stream in which the elements sodium, potassium, and calcium are combined in almost the same proportions as in seawater.” […]