Cuisine

Gustatory Floral Pleasure

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Nelson, picking burdock.

Most of us, top of mind, would mention visual and olfactory pleasures as the primary sensation that flowers wow us with. Thanks to Helen Rosner for reminding us, and to Alexis Nikole Nelson for demonstrating to us, the other sensory pleasures of (some) flowers:

Lilac Syrup and the Underrated Art of Eating Flowers

The social-media star Alexis Nikole Nelson, a.k.a. BlackForager, is building an army of florivores.

Nothing takes me back to the Midwestern pastoral of my youth quite like the smells of springtime: freshly cut grass with an edge of lawnmower fuel, the sweet ozone of an imminent thunderstorm. Most of all, it’s lilac bushes, which grow stately and ragged in the hard soil of Chicago’s front yards, or peek over back fences to wave down the alleyways. In May, the tiny purple flowers would open; by June, their thick perfume hung in a haze around each bush, the barest breeze sending out intoxicating eddies of rich scent. When I left home and moved to the East Coast, I sometimes bought cheap lilac colognes—there are plenty of lilacs out here, too, but sometimes a person is a little homesick and needs a whiff on demand. Scent, so neurologically intertwined with memory, is an emotional catapult, and I found that even the clumsiest molecular facsimile of lilac would get the job done. Continue reading →

One Culture’s Delicacy Is Another’s Punchline

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Having had more than my fair share of delicacies that I did not find appetizing, the concept of this museum is not lost on me. I can laugh, even when the humor is problematic. But of all the museums in all the towns in all the world,  I doubt I will visit this one. After yesterday’s post, this article by Jiayang Fan seems particularly well-timed:

The Gatekeepers Who Get to Decide What Food Is “Disgusting”

At the Disgusting Food Museum, in Sweden, where visitors are served dishes such as fermented shark and stinky tofu, I felt both like a tourist and like one of the exhibits.

In the spring of 2019, Arthur De Meyer, a twenty-nine-year-old Belgian journalist, toured the Disgusting Food Museum, in Malmö, Sweden. As with the Museum of Sex, in New York City, and the Museum of Ice Cream, in San Francisco, the Disgusting Food Museum is conceptually closer to an amusement park than to a museum. There are eighty-five culinary horrors on display—ordinary fare and delicacies from thirty countries—and each tour concludes with a taste test of a dozen items. De Meyer, the son of a cookbook author and a food photographer, told me that he’d always been an adventurous eater. As a reporter, he also prided himself on his ability to maintain his composure. “But the taste test was war,” he said. “The kind where you’re defenseless, because the bombs are going off invisibly, inside of you.” Continue reading →

Respect For Insects In Human Food

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The old joke that begins “waiter, there is a fly in my soup” was already stale. Now it is long past its sell-by date. We have been selling this protein bar, made in Costa Rica, for long enough now to say without reservation: insects are not repellant. These bars compete alongside dozens of other snack products we offer, and have become a surprise best-seller.

I had expected occasional curiosity-driven sales, but instead they have outsold more established protein bar brands and other snack options. Insects have already earned more respect as a food source than I had imagined. Thanks to the Guardian for this partial explanation of the phenomenon, and its potential:

A bug’s life: inspecting the produce at Ÿnsect’s lab. Photograph: Reuters

If we want to save the planet, the future of food is insects

Fried crickets on the school menu, milk made from fly larvae and mealworm bolognese for dinner? These are the environmentally friendly meals we can look forward to. Bon appetit!

My first attempts at feeding insects to friends and family did not go down well. “What the hell is wrong with you?” asked my wife when I revealed that the tomato and oregano-flavoured cracker bites we had been munching with our G&Ts were made from crickets. Continue reading →

Smoke’s Soulful Side

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Much thanks to Gastropod for reminding us of culinary considerations:

Where There’s Smoke, There’s … Whiskey, Fish, and Barbecue!

As anyone who’s spent time by a crackling campfire or a barbecue pit can attest, the scent of smoke is unmistakable—and surprisingly mysterious. Smoke clings to clothing but vanishes in the breeze. Continue reading →

Tasting Costa Rica In Mead

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Today we start a “taste of place” series with Costa Rica Meadery as our first artisanal showcase. And the first beverage we will be tasting is this best-selling “…mead that celebrates Costa Rica’s Atlantic coast. A fusion of a mead, a “chicha”, and a local drink called “agua de sapo.” Made with multifloral honey, ginger, native corn malt, and spices from the north. Very refreshing, light-bodied with a strong aroma and taste of ginger and citrus.”

The idea is to taste all that with a small portion and a brief discussion, and then onward to four other mead products. Come taste the place!

Taste Of Place Experiences In Costa Rica

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While bee populations have waned throughout rural America, urban hives are thriving in cities such as Detroit, producing honey that’s reminiscent of mint, clover or goldenrod. Photo by Patricia Heal. Prop styling by Martin Bourne

Terroir is a word that has appeared often in these pages. Taste of place, a phrase with related meaning, likewise has appeared plenty of times. This phrase is a tag line used frequently in our work, based on an experience I had in Paraguay in 2005. We will begin weekly “taste of place experiences” for guests in both Authentica shops tomorrow; starting with mead, followed by chocolate, then honey, coffee and so on. Every week an artisan will present how they source ingredients, how they make their product, and how the taste of it reflects the particular location in Costa Rica where sourcing is done. So, great to see this about urban taste of place movement in our neighbor to the north:

The Growers, Bakers and Beekeepers Embracing the Terroir of American Cities

THE GRAPEVINES RISE at the corner of East 66th Street and Hough Avenue in Cleveland, 14 trim green rows claiming over half a city block — a little less than an acre — beside an abandoned building with boarded-up windows, whose rolling lawn on a summer morning is as lush as Versailles’s. The sky is brilliant and wide above stoplights and swoops of telephone wire. Across the tar-patched street stand storefronts behind scissor gates and a former grocery whose facade half collapsed last May, raining brick on the sidewalk. Down the avenue, the walls of another boarded-up building have been commandeered as an outdoor art gallery, papered over in posters with messages: “I survived the Hough riots”; “Growing your own food is like printing your own money.”

Long celebrated in France, the concept of place-specific tastes is spurring the revitalization of neighborhoods and communities.

THE GRAPEVINES RISE at the corner of East 66th Street and Hough Avenue in Cleveland, 14 trim green rows claiming over half a city block — a little less than an acre — beside an abandoned building with boarded-up windows, whose rolling lawn on a summer morning is as lush as Versailles’s. The sky is brilliant and wide above stoplights and swoops of telephone wire. Across the tar-patched street stand storefronts behind scissor gates and a former grocery whose facade half collapsed last May, raining brick on the sidewalk. Down the avenue, the walls of another boarded-up building have been commandeered as an outdoor art gallery, papered over in posters with messages: “I survived the Hough riots”; “Growing your own food is like printing your own money.”

For centuries, the French have used the word “terroir” to describe the environment in which a wine is produced. Going back to the Latin “terra,” “earth,” it’s rooted in a traditional vision of the countryside and has become more fervently embraced as our agrarian past recedes. Continue reading →

Common Language For Wine Pairing

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Big Macs & Burgundy Wine Pairings for the Real WorldThanks to an episode of the podcast All Of It, this book  came to our attention. We swore off Big Macs and Cheetos and other over-processed foods decades ago, so the title was off-putting. But if you listen to Vanessa Price explain it the purpose of the book is clear: commonsense language, for a topic that normally is full of fancy language, is a good thing. Abrams books says this:

Essential wine pairings for everything from popcorn to veggie burgers to General Tso’s Chicken, based on the wildly popular Grub Street column Continue reading →

A Classic Dish, A Keeper

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Restaurant 51, Xandari Harbour. Photo Credit: Architectural Digest India

The photo to the right shows an interior view of the restaurant we named 51, one of our favorite accomplishments of seven years working in Kerala, India. The painting on the wall shows a traditional onion keeper, and it came to mind when I read these lines in a recipe-essay by Gabrielle Hamilton:

Photograph by Heami Lee. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.

…and, of course, the onion tarts. We were steeped in his cooking and his thinking, and it was an excellent exercise to prepare the dishes of a long-ago iconic restaurant, and to see whether they stood the test of time without becoming museum pieces. Every one, especially the onion tart, was still pitch perfect….

The notion of “not becoming museum pieces” is the evocative part of the essay. Envisioning what 51 should look like, as with the entire exercise of developing Xandari Harbour, we constantly repeated that our goal was to be respectful of history without being a slave to it. By which we meant we wanted the heritage to be clear while also showcasing the new directions of Kerala’s culinary culture. And with all due respect to museums, this was to be a lively eatery.

The recipe-essay stirred another memory, from 1988. We celebrated the second anniversary of our marriage by having dinner at Lutèce. Somewhere in our stored papers is the menu from that evening, signed by André Soltner. Having worked for a chef who inspired me to see a lifetime career in hospitality, this dinner was a perfect mark on the map moving in that direction.

Foodways As Tangible & Intangible Heritage

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In the 1960s, the Green Revolution placed a premium on high crop yields over factors such as crop diversity and soil preservation. Photograph: Rupak de Chowdhuri/Reuters

2010-2017, from our base in Kerala, India one of our primary activities was food heritage preservation. And it is a constant theme in these pages. Along the way it became clear that both foodstuffs, the tangible things that are used to make food, and foodways, the intangible knowhow for using foodstuffs to make food, are equally worthy of our attention. Thanks to the Guardian for sharing this:

‘Mind-boggling variety’: the food crusaders preserving India’s heritage

A rich range of native crops and seeds is being nurtured in an effort to halt the country’s rapidly vanishing food diversity

Babita Bhatt left a career in software to launch her own business in natural products grown in the Himalayas. Photograph: Handout

A small army of botanical heritage enthusiasts is spearheading a movement in India for the revival and preservation of the country’s rapidly vanishing food biodiversity by bringing back the rich crop varieties that thrived in the past, but are now on the verge of extinction.

Babita Bhatt, a 43-year-old former software professional, is just one of these crusaders, who are eschewing established careers and fat pay packets to become farmers, activists and entrepreneurs.

Fear of feeding her young daughter foods covered in pesticides was the trigger for Bhatt to move to the hills of Uttarakhand. Trading a steady income for the financial insecurity of an entrepreneur, she launched Himalaya2Home, a self-funded venture, in 2018. Continue reading →

Some Of Nature’s Miniature Pharmaceutical Factories Are Also Culinary Powerhouses

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Photograph by Mari Maeda and Yuji Oboshi. Styled by Suzy Kim

I have not done a count, but I would guess the New York Times has been the source of as many stories we link to as any other publication. Mostly that would be due to the excellence, and relevance to our goals, of the Science section. The New York Times Style Magazine is not normally a source for us. I cannot find a single link to that publication on this platform in 9+ years and among 4,000+ posts. We feature plenty of shiny pretty things but only those that offer insight relevant to this platform. On occasion the trendy and/or the fashionable intersect well with the stories we favor, and we have no problem pointing those out.

A selection of herbal and mushroom powders from Apothékary. Sarah Gurrity

So it goes with fungi. There are many fungi-focused posts on this platform, few of which would be seen as glamorizing. Surely we are trying to validate the topic by shining an attractive light on it. But we favor knowledge over visual stimulation. Aesthetics are not lost on us, nor is the intent to get more people interested in a topic we care about, so:

Are Mushrooms the Future of Wellness?

Long thought to have medicinal benefits, fungi including reishi, lion’s mane and chaga are gaining popularity in the wellness world.

Even before the onset of the pandemic, which has increased the demand for all manner of so-called organic immunity elixirs, wellness-minded Americans were warming to mushrooms. To be clear, mushrooms don’t cure Covid-19, but they are thought to provide a host of other benefits, from serving as an aphrodisiac to bolstering one’s defenses to toxins…

Not one, but two articles in the same issue, both with fabulous photography. The first, by Arden Fanning Andrews, deals with the health benefits of fungi; the second, by Ligaya Mishan, focuses on the culinary:

A duo of royal trumpet mushrooms alongside ladybugs, lichen and wild ferns.Credit…Mari Maeda and Yuji Oboshi

Mushrooms, the Last Survivors

Neither plant nor animal, mushrooms have confounded humans since ancient times. Now, they’re a reminder of our tenuous place in an uncertain world.

The mushrooms sit on high, behind glass, above bottles of Armagnac and mezcal in a bar at the Standard hotel in Manhattan’s East Village. They are barely recognizable at first, just eerie silhouettes resembling coral growths in an aquarium, blooming in laboratory-teal light: tightly branched clusters of oyster mushrooms in hot pink, yolk yellow and bruise blue, alongside lion’s mane mushrooms, shaggy white globes with spines like trailing hair…

Remains of a Feast

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Food and Beverage as conservation themes have been long time interests at this site, whether it be recreating ancient ales or maintaining the artisan ethos of ancient food ways.

I have to admit that the blend of cuisine and archaeology are equally fascinating; I would have been one of the first of the “curious passersby” at the feast described here. The article is behind a paywall, but worth the read.

A taste of antiquity: what’s it like to eat 2,500-year-old food?

How Fuchsia Dunlop sampled food from the tomb of a long dead king

The four sheep turned on their spits, wafting out rich aromas over the bleached Turkish landscape. Nearby, I stirred a vast potful of lentil stew over an open fire, lashed by smoke and sunlight. A long table in the yard was already laden with dishes: handmade hummus and fava bean paste, whole honeycombs, stacks of tandoor-baked bread and piles of pomegranates. Beyond it loomed the great burial mound of a ruler of the Phrygian kingdom who had died here in the eighth century BC — thought to be a historical King Midas or his father. Aided by a team of Turkish cooks and food experts, I was doing my best to recreate his funeral feast.

This wasn’t an idle exercise. In the 1950s, archaeologists from the Penn Museum at the University of Pennsylvania had excavated the tomb, near the old Phrygian capital at Gordion. Although this King Midas was not the mythical man with the golden touch, they still found a treasure trove of bronze cauldrons, drinking bowls and clay pots in his burial chamber, including the largest Iron Age drinking set ever discovered. The vessels contained the physical remnants of a banquet the mourners had shared, but it was about 40 years before advances in science permitted chemical analysis of the residues.
This was done in the late 1990s by experts from the Penn Museum, led by Patrick McGovern, scientific director of its Biomolecular Archaeology Project for Cuisine, Fermented Beverages and Health, and author of Ancient Brews: Rediscovered & Re-created.

Using modern techniques such as infrared spectroscopy, liquid and gas chromatography and mass spectrometry, McGovern and his team examined the vestiges of both food and drink found in the bronze vessels. The mourners, they concluded, had shared an unusual brew made from a mixture of honey, grapes and barley — a sort of cocktail of mead, wine and beer. And although the researchers couldn’t be sure, they suspected it had also contained saffron because of the intense yellow colour of the residue (and because some of the finest saffron of the ancient world was produced in what is now Turkey).

The chemical detective work on the brown clumps of food matter showed these were the leftovers of a great stew made from lamb or goat that had first been seared over fire to produce caramelisation, then simmered with some kind of pulse (probably lentils) along with ingredients such as honey, wine, olive oil, fennel or anise and other herbs and spices. Continue reading →

Aficionados-R-Us

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When you talk with aficionados, it usually doesn’t take long for the conversation to veer away from curds, whey, and mold, and toward matters of life and death. Photograph from Alamy

Ruby Tandoh, a food writer and the author of “Eat Up!,” has written an essay that fits perfectly on our platform. It happens to focus on the culture of cheese, which has not featured much here because for the first six years we were in India and since then we have been back in Costa Rica, and there is not much of a culture of cheese in either of those locations. But aficionado should be a category with which to tag most of our posts, whether the topic is coffee, authentic artisan handicrafts, sustainable travel, etc. So thanks to Ruby for emphasizing the aficionados in her essay (I will save for another day the surprise of feta cheese, which a farmer in Costa Rica is now making at Greek quality level):

How a Cheese Goes Extinct

The late Mary Holbrook, a white-haired maestro in the British cheesemaking world, was known for her soft cheeses and her sharp temper. Once a week, she made the trip from Sleight Farm, her home in the southwest of England, to London to check on her wares as they ripened in the maturation rooms of an upscale cheese shop. Holbrook’s apprentices, hardened to her singular style of mentorship, knew to brace themselves for reprimands when she returned. Occasionally, though, Holbrook would come back with bags of treats—yogurt, mangoes, sweets—which she spilled across the kitchen table of her cold mid-nineteenth-century farmhouse on the crest of a hill, and they knew that the cheese must be tasting good, and that Mary’s little world was in order. Continue reading →

Wine & Biophilia

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Brian Britigan

Biophilia is a frequent topic here; wine, only a fraction as much. An article touching on both is a rare treat:

From Good Wine, a Direct Path to the Wonders of Nature

For this city dweller, wine provided the opening to a greater understanding of food and agriculture, and their precarious balance.

Last year a friend asked me a question I had never considered before: Over the many years I had been writing about wine, what was the greatest thing this job had given me?

I answered almost reflexively. As a New Yorker who has spent most of my life living in Manhattan, wine had provided me a connection to nature that I most likely would never have experienced otherwise. Continue reading →

Ethiopian Vegan

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The vegan sampler at Ras Plant Based features an assortment of dishes traditionally eaten by Ethiopian Orthodox Christians during periods of religious fasting, when they abstain from animal products.Photograph by Bubi Canal for The New Yorker

Always ready to learn more about Ethiopia’s contributions to the world. And the move to animal-free food is an evergreen topic around here. So the story below is perfect for today. The photography is unusual, in the world of food, but the text by Hannah Goldfield is convincing:

Ethiopian Tradition for the Vegan-Curious, at Ras Plant Based

At Romeo and Milka Regalli’s Crown Heights restaurant, vegan proteins stand in for meats, and tangy, fermented injera soaks up sauces spiked with traditional berbere spice or puckery lime.

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Romeo and Milka Regalli, who describe themselves as passionate about vegetables, wanted to both showcase their favorite fasting dishes and offer vegan iterations of common meat preparations.Photograph by Bubi Canal for The New Yorker

Many of the recipes that the chef Romeo Regalli uses in the kitchen at Ras Plant Based—the restaurant that he and his wife, Milka, opened in Crown Heights in March—have been passed down through generations. A number of them came from Romeo’s grandmother, a passionate home cook who died last year, in Ethiopia, at the age of a hundred and four. Yet the dish that seems most likely to have a long, storied history, Mama’s Tofu, traces its origins only as far back as May, when Romeo’s mother texted, from Addis Ababa, a photo of what she had made for dinner.

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An avocado salad with diced tomato, onion, and jalapeño, in a lime vinaigrette.Photograph by Bubi Canal for The New Yorker

“I was, like, ‘Oh, my God, that looks so good!’ ” Romeo recalled the other day. She rattled off the ingredients: tofu, tomatoes, onions, and jalapeños. After she mailed him a batch of her homemade spice mix (the exact contents of which he keeps tight to his chest), Romeo made an approximation, and promptly added it to the menu. Continue reading →

Singing the Praises of Wild Foods

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A Wild Box from Allora, available for delivery in Manhattan, Brooklyn, Queens, and the Bronx, might include, clockwise from top: squash blossoms grown on the farm; a bouquet of common vetch (also known as wild peas), linden flowers, dame’s rocket, and bedstraw; a hunk of a chicken-of-the-woods mushroom.Photograph by Courtney Sofiah Yates for The New Yorker

We’ve long been fans of foraged foods on this site, whether that be the seasonal delights of wild mushrooms, or the community gleaning of urban trees and gardens. These Wild Boxes are definitely an inspiration to get outside with an expert, and find a meal.

Foraged Foods Shorten the Supply Chain

Chicken-of-the-woods mushrooms that fry up like their namesake, snappy sea beans that need no extra salt, sassafras syrup, and other edible offerings from the wilds outside the city limits.

“Alot of the talk about quarantine cooking, in the beginning, was, like, ‘Here’s twenty ways to use a can of tuna,’ ” James O’Donnell recounted the other day. “It was very much survivalist.” O’Donnell and his partner, Amanda Kingsley, own Allora Farm & Flowers, in Pine Plains, New York, where they grow what they need for their floral-design studio, plus vegetables. It struck him that “a lot of people at home could probably use feeling connected to the natural world right now, a little bit of excitement and wonder.” Before the pandemic, a substantial part of O’Donnell and Kingsley’s business was supplying restaurants with ingredients that they foraged sustainably from the acres that they lease, as well as from friends’ properties and from public lands in the Hudson Valley and on Long Island. With the restaurant market shrinking, they decided to experiment with a direct-to-consumer weekly-ish Wild Box, available for delivery in the Bronx, Manhattan, Brooklyn, and Queens.

To forage safely requires a good amount of training. Perfectly edible plants can look nearly identical to perfectly poisonous ones. In some cases, a berry that grows on a tree may be as palatable as its flower is lethal. Still, eating my way through a Wild Box gave me hope for my chances of surviving should even the canned tuna run out. Learn the rules—many inherited from indigenous peoples—and unlock access to treasures hiding in plain sight in thickets, on riverbanks, and by the shore. A hefty wedge of chicken-of-the-woods mushroom pried from a tree trunk performed exactly as its name would suggest, its edges pan-frying to a crisp golden brown that rivalled a buttermilk crust, its creamy interior shredding almost like meat.

A vial of sassafras syrup, made by steeping bark and small roots removed responsibly from a sassafras tree, was transformed into an aromatically fizzy glass of root beer when mixed with soda water. The detailed ingredient key that came in the box suggested treating tender, sweet, snappy sea beans—a succulent, also known as samphire, that grows on beaches and in coastal marshes—like salad greens, but to leave the salt out of your vinaigrette until you had tasted the dressed beans. Sure enough, they were so infused with a natural brine that they didn’t need a single grain. Continue reading →

Give Us This Day Our Daily Bread

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Buford

The Saône river in Lyon (Herbert Frank from Wien (Vienna), AT – Lyon, an der Saône, Eglise Saint Georges / Wikimedia Commons)

When you have 20 minutes it is worth hearing Bill Buford speak about the same experience he has written about. If you have already read about his Lyon baking experience, and enjoyed it, all the more so; this conversation brings more to the table as he discusses his new book, Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking. Click the image of the book below to go to an independent bookseller that offers it.

9780307271013Likewise, even if you have already read plenty on the importance of bread and bakeries in French culture you might enjoy one more take, from the present circumstances, in James McAuley’s article about flocking back to bakeries for comfort: …“The power of bread is particularly emotional now. It’s no longer caloric; a vital necessity,” Kaplan said. “Bread still is the conveyor of this extraordinary, important feeling we have that the state cares about us. It’s a reaffirmation of solidarity. Solidarity is really represented by sharing bread.” (Baguettes were price-controlled in France until 1986)…

Support Chefs Who Support Immigrant Workers

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Los Angeles’s participating chefs Photo: Courtesy of Ask Chefs Anything

Devorah Lev-Tov, a writer who covers food, among other things, surprisingly has not shown up in our pages before. I am happy to link to this particular story as a first. Food and agriculture have been central to this platform since we started it in 2011. Also, immigrants-r-us, so I appreciate the effort on their behalf as much as I appreciate the visibility it is receiving in a location surprising to me. Vogue is an unlikely publication for me to source from, but credit where due, a great story:

Ask Chefs Anything: Famous Foodies Are Auctioning Their Time in Support of Immigrant Workers

As the COVID-19 pandemic continues to ravage the country and force businesses to shut down, among the hardest hit are immigrant workers—many of whom worked in the restaurant or other service industries. Now, they are left with no jobs and no unemployment benefits, struggling to put food on their plates and send money home to their families, while fearing getting sick without any support from the government.

In an effort to help them, dozens of famous chefs—including Alison Roman, Nancy Silverton, Tom Colicchio, Eric Ripert, Suzanne Goin, and Dominique Ansel—are auctioning off 30-minute virtual discussions where they will share recipes and cooking tips via a new initiative called Ask Chefs Anything. New York City’s ended last week, Los Angeles’s auction is going on now through May 11, and Philadelphia’s takes place May 13 to 17, with more cities to follow. Continue reading →

Crunch, Buzz, Twist & Shout

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Asian giant hornets from Japan in a display case at the Washington State Department of Agriculture. Ted S. Warren/Associated Press

For every invasion there is an appropriate response, and sometimes it is culinary. Thanks to Ben Dooley for this set of ideas:

In Japan, the ‘Murder Hornet’ Is Both a Lethal Threat and a Tasty Treat

Long before the insects found their way to American shores, some Japanese prized them for their numbing crunch and the venomous buzz they add to liquor.

D-Tp6RhUwAAGMYtTOKYO — Long before the Asian giant hornet began terrorizing the honeybees of Washington State, the ferocious insects posed a sometimes lethal threat to hikers and farmers in the mountains of rural Japan.

But in the central Chubu region, these insects — sometimes called “murder hornets” — are known for more than their aggression and excruciating sting. They are seen as a pleasant snack and an invigorating ingredient in drinks.

The giant hornet, along with other varieties of wasps, has traditionally been considered a delicacy in this rugged part of the country. The grubs are often preserved in jars, pan-fried or steamed with rice to make a savory dish called hebo-gohan. The adults, which can be two inches long, are fried on skewers, stinger and all, until the carapace becomes light and crunchy. They leave a warming, tingling sensation when eaten. Continue reading →

Pep Shot Is The New Bee’s Knees

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For those who can afford it, culinary experimentation could become a practical hobby.HERITAGE / BETTMANN / GEORGE MARKS / AFP / GETTY / PROZHIVINA ELENE / SHUTTERSTOCK / KATIE MARTIN / THE ATLANTIC

$_35Dalgona is a name I did not know until five minutes ago. But I intimately knew the thing itself ages ago. For the 1981-82 academic year I worked with a tutor in Athens to learn my mother’s first language.  Her aunt, who I lived with, had only one way to prepare coffee, using this device to the left. Greek coffee, aka Turkish coffee, was fine.

m-6D-MUyWNCFYE0NFBe6z9wBut I did not love it. My cousin showed me an alternative, cautioning me that our great-aunt did not allow this foreign product in her home. So, I bought the contraband and each morning before she awoke I mixed the instant coffee with the milk and sugar and shook it in a jar and gulped it. It was a brief love affair. Instant coffee is not in our cupboard these days, but I have a fond memory of that fling. I appreciate Shirley Li’s article for reminding me of it.

Current circumstances are pushing us all in new directions of food and beverage production and consumption and for me, for now, the Pep Shot is the new bee’s knees:

In 1950, Americans Had Aspic. Now We Have Dalgona Coffee.

Unlike food innovations from crises past, coronavirus-inspired recipes are more about stress relief than survival.

Allison Ward used to grab coffee during her commute to work. The 34-year-old, a project manager for the McMaster Institute in Hamilton, Ontario, told me she needs caffeine every day, and that ever since the coronavirus pandemic put the city on lockdown, she’s been missing her Starbucks fix.

Then she learned about dalgona coffee. Continue reading →

Immunity Boost Pep Shot

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5084bce2c484b_170546bWhen Amie and I visited the Greek island of Ikaria in the autumn of 2013, it was years after we had first read about Blue Zones. We were there for work reasons, looking to identify a new location for Xandari. We learned plenty, though Xandari Ikaria never happened. Hortopita, for one. Not only spinach, but all kinds of greens, both cultivated and wild, can make a dish both healthier and more interesting than the spanakopita I had grown up with. For several weeks now, while investigating ways in which the ferias of Costa Rica might adapt to the new health protocols, and whether we might assist family farms in any way, we took a hiatus from attending the one in our town. I am happy to report that our municipality has made adjustments, and so we attended a new, smaller gathering of family farms this last week. Now that the feria is twice a week, the number of people shopping at either one is effectively halved.

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b6cbd244-7cad-4258-bd6a-7293eb55a5b4I bought beets and broccoli and various greens from the stall above a few days ago with no other shopper in close proximity. Good start. And plenty of other distancing measures in place, plus an abundance of soap and sinks and disinfectant sprays at every place where you can enter or exit the feria. Also good. But we remain convinced that a new social enterprise might help these farmers, and shoppers, more. And for that, our kitchen has been a laboratory for generating ideas, with various reading materials to assist. The Blue Zones Kitchen has been especially helpful.

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While the “it” social enterprise is elusive, the meals have been nutritious and tasty. This experimentation has converged with my coffee tests, and my 3-year near-obsession with how to bring Maya nut to a wider audience, so this is what I will report on today.

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I have been combining a couple Blue Zones products with slow brew coffee, thinking of a drink that can add pep to the day and at the same time add other value, nutritional and otherwise. Honey is part of the recipe for its antioxidant properties as much as its sweetness. And the ojoche (aka Maya nut) to the left in the image above is there for its own nutritional reasons, which will require a post of its own.

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But to get this drink just right, sweetly combining pep + immunity, the ingredient that comes from our feria is the magic touch.

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Turmeric became an important part of our diet while living in India. And so it came to be again last month when, just prior to the closure of Costa Rica’s borders, a friend from India visited us. He is a medical doctor, not prone to folk remedies, but under the circumstances we all found ourselves suddenly in, looking for ways to boost our bodies’ immunities–he recommended something simple to us: have some turmeric every day. He specifically recommended combining it with milk, honey and freshly ground black peppercorn. Which we started doing, immediately. And day after day, one thing led to another. So now we have a slow brew coffee with these ingredients, plus some ojoche for good measure.