Back to the Garden, Flower Power Comes Full Circle
  • Back to the Garden, Flower Power Comes Full Circle

This week's Stranger deals with damn hippies in not just one, but two places. Coincidence? From Charles Mudede's review of the local documentary Back to the Garden, Flower Power Comes Full Circle:

...In Back to the Garden, however, we see that some hippies did not give up the fight, did not surrender their dreams, but continued dancing to African drums, worshipping Mother Earth, and growing their own food.

But here is where the documentary becomes very interesting: In 1988, the rural hippies looked just plain crazy (the director even says as much), talking endlessly about nature this, sustainability that, and the like. But today, they sound totally sane and even urban. The director reinterviewed some of the hippies in 2008, and it's clear that they now live in a world that's realizing more and more of their dreams—using cloth diapers, recycling waste, turning to solar energy, breaking with Judeo-Christian morality, and seeing humans as just one life form among many. The hippies have moved from the cultural fringe to the center of rational discourse. We need more arts, more communal cooperation in the care of our children, more free time to enjoy life, more trees, more food grown without chemicals, more sources of renewable energy—the list goes on and on. We are all hippies now.

And in my review of new Pioneer Square restaurant Bar Sajor:

...Bar Sajor's food is not merely delicious, it is also healthy, for Matt Dillon (appearances to the contrary) is a damn hippie. Evidence: He is cooking everything by fire, all natural-like. He worries, arguably excessively, about the happiness of chickens. He lives on a farm (the Old Chaser Farm) on an island (Vashon). He is making his own vinegar (with which he makes hale drinks) and bread (three kinds, including a sourdough that is as stellar as bread can be) and pickles (which he says make people burpy, but then they feel so good the next day). Bar Sajor's menu has lots of things that are sprouted, and seeds, and even kombucha on draft. The establishment is stylish and upscale, and Dillon himself is close-cropped and jovial, but the case rests itself...