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For The New York Times, Rukmini Callimachi reports from a thatched village in Suffolk, England, on the dying craft of long-straw thatching, and the feud it has sparked within England’s small community of “master thatchers.” Drawing on conversations with craftspeople and historians— and time spent alongside a long-straw thatcher—Callimachi explores a simmering debate: long-straw, believed to be England’s original roof material; versus water reed, which is more durable, easier to source, and imported from Eastern Europe and China. With only 20 or 30 long-straw specialists left, the people who can even tell the difference are disappearing, too.
“You can pick up the phone and say, ‘I need 2,000 bunches of reeds,’ and they’ll turn up next week,” said the master thatcher Bodkin Willows, 38, while it can take up to a year to source the wheat for a long-straw roof.
The reed arrives from overseas in bundles that can go straight onto a roof. Long straw, by contrast, requires a preparation so elaborate that it has its own archaic vocabulary: Straw must be “gabled,” soaked in water and sorted, before being arranged in “yealms,” and pinned into place with “broaches” or “spars” made from hazel sticks that have been sharpened into staples.
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《纽约时报》记者鲁克米尼·卡拉马奇从英格兰萨福克郡一个茅草顶村落发来报道,关注正在消亡的长秸秆茅草技艺,以及这项手艺在英国"顶尖茅匠"小圈子里引发的纷争。通过与工匠、历史学家的对话,以及与长秸秆茅匠共事数日的经历,卡拉马奇探讨了一场暗流涌动的争论:据信是英格兰最古老屋顶材料的长秸秆,与更耐用、易获取、从东欧和中国进口的水芦苇,究竟孰优孰劣。如今仅存二三十位长秸秆专家,就连能分辨两者差异的人也在逐渐消失。
"你打个电话说需要两千捆芦苇,下周就能到货,"38岁的顶尖茅匠博金·威洛表示,而长秸秆屋顶所需的小麦有时要等整整一年才能备齐。
从海外运来的芦苇成捆抵达后,可直接用于铺顶。长秸秆则截然不同,其预处理工序之繁复,甚至衍生出一套古老术语:麦秸需先"理脊"、浸水、分拣,再铺成"草束",用榛木枝削成的"茅钉"或"压条"固定就位。
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