I see him at the edge of the pond
cutting wild greens . . .
long, slender, graceful,
with just the barest of buds at the tip.
"onions," i ask
"garlic," he replies,
and suddenly i am aware of the deep earthy scent that is at the start of all great food.
"good for cooking, " he says
"and, good medicine."
a researcher in a modern lab, he is trying to understand autoimmune disease . . .
and has carried the knowledge of medicinal plants and ancient remedies
with him from China to Boston via Texas and Michigan.
"you can use it for soup," I say and nod at the bowl.
"for tea," he says, " it is a bowl for tea."