Throughout history, cerain foods have been so important as to be considered sacred by the people who ate them. In North America, there are many examples of this. For the Plains Indians, it was buffalo. For the Hopi of the American Southwest, it was blue corn. And for Native Americans of the upper Midwest it […]
Last time I wrote about the pioneering work of Weston Price, DDS. Back in the 1930’s Doctor Price conducted extensively documented studies of traditional peoples on 6 continents and found that those still eating their indigenous diets enjoyed robust good health and remarkable immunity from tooth decay. He documented his findings in a landmark book: […]
A recent news story announced the discovery of the oldest human meal in the Western Hemisphere, and it wasn’t hamburgers. Cooked and partially eaten seaweed was found at a 14,000 year old site in southern Chile. Archeologists found no fewer than nine species of seaweed and marine algae in the hearths of the most ancient […]
My last two columns talked about miso and seaweed respectively. Both are staples of Japanese cooking. This week I will complete the trifecta by discussing soy sauce, known in Japan as shoyu. Perhaps no item is as ubiquitous at Japanese tables, where high quality shoyu is treated with the same sort of reverence that some […]
Do you ever have to cook for a group that includes both vegetarians and meat eaters? I’ve encountered this situation many times and it used to leave me flummoxed. Obviously meat is out, but I want to provide something substantial for the meat eaters for whom tofu just doesn’t cut it. On these occasions, tempeh […]
