“In my latest for Etsy, I hand-grind curry powder for the oldest curry recipe written in the English language. A brief history of curry, stretching back to the prehistoric ere, and more! Read it here.” Read More: http://www.fourpoundsflour.com/etsy-kitchen-histories-the-mortar-and-the-pestle/
Daily Archives: March 16, 2013
“It’s hard to think of St. Patrick’s Day without glittered shamrocks, green beer, leprechauns, and of course, corned beef and cabbage. Yet, if you went to Ireland on St. Paddy’s Day, you would not find any of these things except maybe the glittered shamrocks.” Read More: http://blogs.smithsonianmag.com/food/2013/03/is-corned-beef-really-irish/
Reading: “Is Corned Beef Really Irish?”
“Pablo Neruda knows a little something about love. Entire volumes of his poetry are dedicated to the subject, and I have to ask, does it get any better than this?” Read More: http://www.eatthispoem.com/blog/2013/3/4/pablo-neruda-blood-oranges-and-sour-cream-donuts.html
Reading: “Pablo Neruda, Blood Oranges, and Sour Cream Donuts”
“By Tove K. Danovich First I was a host, then a server, and in a flash I found myself with five years of New York City restaurant experience on my resume.” Read More: http://www.huffingtonpost.com/food-politic/we-serve-you-we-arent-ser_b_2886066.html
Reading: “We Serve You — We Aren’t Servants”
““The possibilities that lie in the future are infinite. When I say ‘It is our duty to remain optimists,’ this includes not only the openness of the future but also that which all of us contribute to it by everything we do: we are all responsible for what the future […]
Reading: “The Farm of The Future: Crowdfunding a Revolution”
“For the longest time, the people who spent their careers studying nutrition could only guess at the extent to which people were attracted to sugar. That all changed in the late 1960s, when some lab rats in upstate New York got hold of Froot Loops, the super-sweet cereal made by […]