在黔北，仡佬族人家的餐桌上，灰豆腐几乎四季不离。杀了年猪、熏好腊肉，积下的柏树灰是舍不得浪费的，细细筛了，收起装好，那是做灰豆腐最好的材料。从豆子到豆腐，再到灰豆腐，慢工细活，没个两三天完不成。但黔北人就是喜欢这样慢慢地过活，细水长流才是生活的真谛。
3 February 2026ShareSave
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"We had a lovely video sent to us about the cows being hand-fed stale baguettes, everyone loved that video," Haywood added.
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"At that point my kids were a bit older… and, you know, that almost enables you to push harder. Like… 'I bet if I get up at three this morning, I can surprise [a perpetrator] online.'
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