People around the world are getting more thoughtful about their food and are seeking quality, sustainability and big flavor on the plate.
Largely driven by chefs, microbakers, microbrewers and small-operation farmers, the growing trend for reviving our culinary history includes dogged pursuit and then loving cultivation of near-extinct heirloom crops and livestock. Dedicated artisans are bringing back some foods from the brink of extinction.
If we step back and take in the big picture on nutrition, food and our relationship to eating, the human body looks like a miniature version of the universe— everything happening in the external world is also happening within us.
It’s so tempting to say, “Freekeh Friday,” but freekeh is actually good for you any day of the week. An ancient grain (mentioned as early as the 13th century), freekeh is made from green wheat that’s sun-dried, roasted, thrashed and then further sun-dried.
First noted by Alexander the Great on his conquest of India in 327 BC, the banana is America’s top-selling fruit.
Contrary to common perception, the banana actually comes from the world’s largest herbaceous flowering plant—not from a tree. Bananas grow in bunches called “hands”; a group of hands make up a “stem,” which can weigh over 100 pounds.
You may not know what turmeric is at first mention, but if you’ve ever slathered plain old ballpark mustard on a hot dog, you’ve eaten turmeric. However, sampling it as a simple condiment hardly honors the properties of this powerful plant derivative.
In Hinduism, it is one of the five elixirs of mortality. You can find it mentioned in the Bible and the Koran, and the Jewish people use it to symbolize the New Year. But to most consumers, honey is simply a common household ingredient.
Kale may be the dark leafy green on the red carpet right now, but cabbage is a close
relative that is stepping into a starring role on smart plates and in great recipes.
Part of the Brassicaceae family of
vegetables which, in addition to kale, includes broccoli, Brussels sprouts, cauliflower and collards, cabbage is one of the oldest known cultivated vegetables; more than 100 types are grown throughout the world, with the majority cultivated in China, India and Russia.