on a lot of businesses, including a cafe in the kasbah. years lived here, unknown. bianca, an american, she s been here forever. led many lives, i gather, and occasionally translates books from maghrebi to english, and the dashing and mistier use baron, an artist from chile, who s been living and working in the kasbah since a hasty exit from puerto rico for reasons never fully explained. on the menu, bastilla, a meat or often pigeon pie as traditional moroccan as it gets. today made by gibbs full-time cooks. jamilla and fatima. the meat on this particular day is chicken, which is slow cooked
this is the petit socco? this is the petit socco. yes. it existed in venetian times, roman times, in the portuguese times, the english were here for 22 years. then the international city until 1956, now here. very historic square. very historic. as a writer, i ve noticed everybody who comes here to do the article does the same article. so damn boring. they re all the beat generation and there are lots of other stories in morocco but that, but everyone likes the beats, bill burroughs, tennessee williams, they were all here, but that s a small part of moroccan history. that s a 15-year page. there was a life before that and a life after that. you re here. yeah. it was inevitable. let s pretend those guys never came. what is this place? the reality is, you can read a paul bowles story and you can live it.
this is the petit socco? this is the petit socco. yes. it existed in venetian times, roman times, in the portuguese times, the english were here for 22 years. then the international city until 1956, now here. very historic square. very historic. as a writer, i ve noticed everybody who comes here to do the article does the same article. so damn boring. they re all the beat generation and there are lots of other stories in morocco but that, but everyone likes the beats, bill burroughs, tennessee williams, they were all here, but that s a small part of moroccan history. that s a 15-year page. there was a life before that and a life after that. you re here. yeah. it was inevitable. let s pretend those guys never came. what is this place? the reality is, you can read a paul bowles story and you can live it. people do come here and try to
on a lot of businesses, including a cafe in the kasbah. years lived here, unknown. bianca, an american, she s been here forever. led many lives, i gather, and occasionally translates books from maghrebi to english, and the dashing and mistier use baron, an artist from chile, who s been living and working in the kasbah since a hasty exit from puerto rico for reasons never fully explained. on the menu, bastilla, a meat or often pigeon pie as traditional moroccan as it gets. today made by gibbs full-time cooks. jamilla and fatima. the meat on this particular day is chicken, which is slow cooked in broth, pulled or shredded and