Recent Entries

Louisiana Eats: Hot Chef, Hot Pepper, Hot Climate

Louisiana Eats: Hot Chef, Hot Pepper, Hot Climate

On Saturday’s noon WWNO 89.9 FM “Louisiana Eats” program, La Provence chef Erick Loos talks about competing this summer in the national Cochon 555 at the Aspen Food & Wine Classic. Author Gary Nabhan also discusses his new book, “Chasing Chiles.”

Sonorans harvest bounty of acorns before monsoon

Sonorans harvest bounty of acorns before monsoon

Each year, before the monsoon rains come, people in this region of northern Mexico harvest acorns known as bellotas from Emory Oak trees and sell the nuts along the roads here.

Bellotas are brown and measure about 3/4 of an inch long and about 1/4 of an inch wide. Wick Communications environmental liaison Dick Kamp describes the taste as “tannic acid, and kind of rich.”

Hot on the trail of climate change

Hot on the trail of climate change

Some of the best known symbols of climate change are belching smokestacks and polar bears adrift on ice floes. A lesser known symbol is the chili pepper. Gary Paul Nabhan set out to change that.
In the new book “Chasing Chiles: Hot Spots Along the Pepper Trail,’’ Nabhan teams up with agroecologist Kurt Michael Friese and chef Kraig Kraft to examine the relationship between food production and global warming through the chili pepper.

The Levantine Connection to the Southwest’s Flour Tortilla

The Levantine Connection to the Southwest’s Flour Tortilla

While at a Palestinian café in Ramallah on the West Bank recently, I was surprised to find the waitress was bringing me a flour tortilla much like the pale, medium thin ones used for burritos throughout New Mexico, Arizona, Chihuahua and Sonora.

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