The food industry uses all sorts of chemicals in the pursuit of cleanliness. Isn’t it a little ironic that their way of misleading consumers is, well, dirty? Words that mean one thing to the general public often mean something very different to food producers and the USDA. These differences have been deliberately exploited to get you to believe you are making a healthier or more ethical choice by buying a more expensive food product that was made no differently from the rest. Enter misleading food labels. Let’s uncover a few. Continue reading →
We awoke as the sun began draping light over the jungle hills. It was our day of challenge: to kayak the other side of Lake Arenal and back. We wanted to carry as little as possible and loaded up on energy before we left. We also chose to pack a few high-energy foods so that we could sustain our energy to meet the challenge.
We also didn’t want to consume popular “energy” products that are loaded with preservatives and refined sugar. Continue reading →
Every Christmas morning of my childhood was filled with the smell of cinnamon rolls. They weren’t just any cinnamon rolls, either. They were the Pillsbury kind that came in a food-grade cardboard container. I loved unwrapping the spiral package and placing the buns in perfect order on the pan. The smell ignited deep a craving for golden crust and melty icing. Continue reading →
Nobody should be intimidated by a chorreada. These Costa Rican corn pancakes are wonderfully simple. In fact, they really just have one ingredient: fresh corn. Plus a little salt for taste, and a some butter (or coconut oil) for the skillet.
Chorreadas were created long ago by native Costa Rican grandmothers, and haven’t changed much since then. They are good food, heart-food, soul-food. Continue reading →
Chocolate Banana Ice Cream. Photo by Cassandra Lees.
I grew up on this luscious mouth-feast. My parents and I would often have it for dinner (the justification being that it’s actually pretty healthy), and we spent years tweaking, arguing over, and perfecting the recipe. It’s still evolving. However, the basics stay the same–and its current iteration is profoundly delicious. Continue reading →
Drive past the willow tree, deeper into the valley. There is a tiny bridge where one valley meets the other and the landscape opens like a story. Pull over here. Continue reading →
Indian women farmers drying chillies in Karnataka. Photo by Asian Development Bank
Take a train from one Indian city to the next. Squeeze through the aisle, dodge a man selling chai from huge kettles and pause near the toilets, where a man is spitting red chewing tobacco into the sink. When he moves, dart to the open door, grasp the worn metal handles and lean out. The wind pummels you, knocking back your fears and thoughts and desires, leaving you nothing but ragged and raw life. You soar through the Indian countryside, one hand clutching the handle and the other outstretched, stroking the delicious air. Continue reading →
I didn’t know it was so easy to ferment things. Well, that’s not totally true. I’ve accidentally fermented a lot of stuff. Recently, trying to infuse honey with clover flowers, I wound up making a thick mead (boozy toast, anyone?)
But intentionally fermenting? I thought there must be some trick to it. People told me it was easy, and I even got a friend to outline the steps for me, but I didn’t really believe it was that simple.
When I lived in India, I was appalled when I was told there would be no more mangoes until the season began again next year. I was not used to this. Back in the US, I had bananas and apples with my oatmeal every damn day. Continue reading →
