Coconut groves, cacoa plantation, palm trees and seemingly endless white beaches: this is Bahia, the tropical state in northeastern Brazil where our food appreciation classes have landed this week on their virtual world food tour. Bahia is the fourth-largest of Brazil’s 26 states and in addition to being a major exporter of cacoa is now [...]
Tags: food appreciation·seafood·South America·stew·sustainable fisheries
What’s the difference between a salsa and a relish? I’m not sure there is any other than the name. The occasion for for this one arose when our friend Ben returned from a trip to New Mexico with an armful of green chilies. I don’t know the variety. He’d just seen them in an open [...]
Some weeks ago I asked my local Whole Foods here in the District of Columbia why they weren’t selling two varieties of fish widely touted as “sustainable,” farmed barramundi and Alaskan black cod, also known as sablefish. If what seafood lovers need is more selection of “sustainable” varieties, I figured Whole Foods would be the [...]
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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