Onggi. Dating back to 4000 BC to 5000 BC, onggi is Korean earthenware used as storage for the fermented staples of our cuisine—kimchi, soybean pastes, and soy sauce. The traditional way of making onggi starts with the climate, soil, and elements from the mountains and ends on the forest floors that make the clay special. While onggi from different regions of Korea have different characteristics, they share the properties of the clay—breathable, porous, sturdy, biodegradable, resilient. These earthly elements—which create a surviving vessel of resilience and abundance—embody so much of what’s necessary in the conservation space to protect our planet with solidarity, justice, and equity.
I grew up on the West Coast, close to the major urban areas of Los Angeles and Portland, the daughter of Korean immigrants. For nearly every vacation, my family ventured to state and national parks in the Western half of the country, exploring national treasures like Bryce Canyon and Yellowstone. Once, I asked my dad why we never visited other cities or traveled abroad. Aside from the answer I knew (that my parents worked seven days a week and had financial barriers), my dad responded, “Because I came specifically to the US and specifically for opportunities and adventures I could never think to have in Korea.” In a foreign country, he felt that hope in the most familiar way when in nature.