Ben Reade recently got back from a trip to Kazakhstan, in search of the original wild apples. Last time we spoke, he was sharing bog butter. This time, bears, and how they may have helped to domesticate those apples. The whole show will be published next week.
It is so easy to forget that very few people know anything about plant breeding and how vital it is to having enough to eat. The time it takes, and the resources it needs — financial, genetic, human — are just not something most people know about. No wonder, then, …
Citrus, thanks to what writer Helena Attlee calls their great “suggestibility,” confound the botanist and the shopper alike. What is the difference between a clementine and a mandarin? That was one of the few questions I didn’t ask Helena Attlee when we met recently to talk about citrus in Italy, …
What better to do with a surplus rooster than turn him into a delicious meal. And share the process. Stir-fries, curries, Ethiopian wats, loaves of bread: John Grosvenor, a software developer, posts delectable images of much of his cooking on the social net ADN. That’s where I got to know …
Garum is one of those ancient foods that everyone seems to have heard of. It is usually described as “fermented fish guts,” or something equally unappealing, and people often call it the Roman ketchup, because they used it so liberally on so many things. Fermented fish guts is indeed accurate, …