By Dave DeWitt Chile is so ingrained into the culture of Mexico that chile expert Arturo Lomelí wrote: “Chile, they say, is the king, the soul of the Mexicans—a nutrient, a medicine, a drug, a comfort. For many Mexicans, if it were not for the existence of chile, their national identity would begin to disappear.” Early Origins In southern Mexico …
A Farangi in Afghanistan, Part I
Part One of a two-part series on Afghanistan(See Part II here.) A Memoir by Dr. Arnold Krochmal Editor’s note: At the time this article was first published in the early 1980s, Dr. Arnold Krochmal was retired from the U.S. Forest Service. Though this article was written a while ago, things in Afghanistan do not change quickly, if at all—especially the …
South Africa’s Cape Malay Curry
by Diana G. Armstrong Rich, golden curry powder is at the heart of Cape Malay cooking. Sweet Cape Malay curry is worlds apart from its fiery Durban relative (read Diane’s article about Durban curry here); Durban curry is hit-you-in-the-face, red and hot, and its fourth cousin once removed has a subtler taste, which is a complex union of sweet and …
Blazing Blueberries
by Lois Manno Don’t be fooled by the cool blue color—blueberries are rapidly becoming one of the hottest fruits around. Touted as a “superfood” that can fight high cholesterol, heart disease, cancer, and a host of other maladies, blueberries are medicine that’s good for you…and delicious too! According to the Encyclopedia of Healing Foods by Michael Murray, N.D. and Joseph …
Hot and Healthy Chile Peppers
By Sharon Palmer, RD Looking for a hot way to stay healthy? Just munch on chile peppers, nature’s favorite spicy health food. Chiles dish up more than merely a zesty explosion for the palate; they are packed with nutrients that have scientists buzzing. Both health experts and chefs have known for years that chile peppers – chopped, pureed, ground, canned, …