Articles by Susan Manfull

A TRIBUTE TO PAL, ONE OF THE ORIGINAL MODERN TROBADORS

What is a Modern Trobador if not one who detects the scent of a story and, with nose to the ground, follows it through to the end?  Like a dog with a bone, you might say.  That was our Pal, our 15-year-old ever-faithful beagle who was with us on our sojourn to Lourmarin fourteen years ago and who has sat at my feet as I have written almost every story since the inception of this blog in 2008.  She passed away today, I report with immense sadness.

Pal was an exceptional dog who touched the lives of many people.  Pal, I think... [...]

WHO’S THE FACE BEHIND “LOURMARIN, LOURMARIN”?

If you follow what’s happening in Lourmarin, the charming village at the southern base of the Luberon where the Manfull family has been hanging their hats for many years, you’ve no doubt seen something about “Lourmarin, Lourmarin.”  Have you wondered what “Lourmarin, Lourmarin” is?  Earlier this year, it started popping up on FaceBook and Instagram and I, for one, wondered what it... [...]

STOMP SOME GRAPES IN PROVENCE

If you are in Provence and looking for something different to do—in between touring Roman ruins and visiting hilltop villages—I’ve got the answer:  Kick off your shoes, climb into a huge oak barrel filled with grapes, and start stomping.  That’s what Provence WineZine photographer Pamela O’Neill and I did earlier this month when we visited Les Pastras, an organic farm, located in the southern part of the Luberon, most known for their truffles.  We had a ball, not to mention felt a little like Lucille Ball in her iconic I Love Lucy episode about her adventure stomping... [...]

GARLIC IS IN THE AIR…IT MUST BE AÏOLI TIME!

When the weather gets hot, our mortar and pestle becomes a fixture on the kitchen table. The familiar rhythmic sound of pestle-striking-mortar fills the air and the pungent aroma of garlic wafts through the house. Aïoli. It's aïoli time. The word, aïoli, comes from the French word for garlic--ail--and the Occitan word for oil—òli—the two primary ingredients in this deliciously simple Provençal dish. So ubiquitous is this sauce on tables in Provence that it is also known as... [...]

MARC CHAGALL AT THE CARRIÈRES DE LUMIÈRES: EXTRAORDINARY

The Carrières de Lumières defy description.  One could say (aptly) that it is a multi-media extravaganza—about 100 projectors casting 3,000 images on walls as high as 14 meters, spilling onto the ceiling and the floor, and choreographed perfectly with music ringing out from about 25 speakers strategically placed within the 5,000 square meters of a former limestone quarry certainly qualifies as fantastic... [...]
1 8 9 10 11 12 32
UA-53855671-1