It was a wild way to break in the New Year, sharing local game and fish with hunters who donated their venison, pronghorn antelope backstrap and javelina “pork roasts” to their friends at the Cattle Baron in Flagstaff, Arizona. As we were sitting waiting for the first meat to come out of the roasting pit, [...]
Listen to this Interview CURWOOD: Those red hot chili peppers that appear next to entrees on many restaurant menus today can mean different things to different people. Some might consider them a hot, yet savory, challenge, while others see them as red flags – a warning to sensitive taste buds. Whether you like your food [...]
Bringing a European Idea Down to Earth: Producers, Farmers Pin Hopes on the Appeal of ‘Terroir’ By Jane Black Washington Post Staff Writer Wednesday, August 22, 2007; Page F01 It was a risky move back in 2004 for Arlin Wasserman to launch his Minneapolis consultancy, Changing Tastes. His expertise: the esoteric concept of “terroir,” a [...]
By Gary Paul Nabhan Half a world away from where they originated, Arabic terms for horses, horsemen, and the tack that links them have found a new home in the desert Southwest of the United States. These terms came from Arabic into Spanish, and then into American English when the Spanish and the “Anglo” traditions [...]
