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Warning Account Compromised's avatar

Appreciate the link to Almira Lacevic in Sarajevo. Interested in natural-fibre stockings/sock-things here, too. Japan gone all synthetic outsourced to China, but we're prowling for investors to set up Busi Giovanni machines and make art at scale. Might take a while. And even the best machines need talented designers and attendants. Perhaps handmade is best. And there are now all kinds of warm wools available. Could get some real deal bison wool yarn - the warmest of all - if Almira is interested. Doesn't take dyes, just cocoa brown, but would blend nice with say, baby alpaca.

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Chris's avatar

Great post!

Can't wait to pick up another pair on my next trip to Bosnia Herzegovina.

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Elizabeth Stolle's avatar

I live in America and support a couple of animal rescues that take in street dogs and cats in Bosnia.

My husband and I have adopted 4 kitties from Bosnia and have made beautiful friendships with these people. I loved your piece and am purchasing some slippers as well. So glad I read your piece.❤️

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David Pejčinović-Bailey MBE's avatar

Elizabeth, thanks for taking the time to comment. Next time you are in BiH, hopefully there will be time for coffee? Bests, David

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Elizabeth Stolle's avatar

Plan on it👍❤️!!

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Warning Account Compromised's avatar

David, this should be a private Chat note (but not enabled). Kindofa strict budget these days, but when some excess flows through, do intend to get pairs of these fabulous slippers! Nice post. And on the whole Substack thing, lots of orientations flying around. Can see yours is an interweaving of community and commercial-for-support. Good luck with that tapestry. Mine is purely community, and less of my own writing, than encouraging others to share and reveal, see with eyes of others, touching base with other readers who think, other Pilgrims. And it's an amorphous blob of community, shrinking or expanding always, as all are isolated, far-flung, typing away in the dark. But appreciate the good you do. Can almost taste the coffee. Nice blend. And fresh-roasted, how do you do it?

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