A fried fish served at a restaurant in Sepon, Laos, near the old Ho Chi Minh Trail, in a region that was sprayed with herbicides during war. In the past seven years of research on unexploded ordnance (UXO) in Laos, we’ve often wondered about the safety of foods we’ve eaten and encountered along the way—the…Continue readingDining with Dioxin
A sleepless night recently led to reminiscing about becoming a food writer. That story is now in The Faster Times. It recalls my early proposal for an article on a Phnom Penh coffee shop. Gourmet eventually bought that story, but ran only a fraction of the piece as commissioned—all writers understand the constraints of space.…Continue readingInsomnia, Nostalgia: Notes on Becoming a Food Writer
Not every meal can be as rich as this. But most days, the things we eat carry their own stories. Here’s to a New Year filled with good foods and the conversations around them. This is how we started Christmas Day: with a mound of gluten-free buckwheat galettes filled with olives, prosciutto, gruyere, onions, rosemary…Continue readingNew Year’s Buckwheat Breakfast Galettes (Gluten-Free!)
As many of you undoubtedly know, world leaders are meeting this week in Durban, South Africa, in another round of climate talks. Meanwhile, last week, Yale Environment 360 reported on the deaths of oyster larvae in the Pacific Northwest. It’s a climate change problem. As humanity pumps more carbon dioxide into the atmosphere, the oceans…Continue readingEggs on Climate Change
Happy Halloween, everyone! Today is not just a day of ghosts and goblins. It is, in fact, according to the United Nations, a momentous day in human history. It is the day world population hits 7 billion. True, some population clocks say we have a bit more ticking to do before we reach the big…Continue readingWelcome, Baby 7Bn. Are You Hungry?
A farmer harvests rice near Siem Reap, Cambodia. So many minds, so many wheels turning in thought. That’s the beauty of campus life: the vast access to lectures, readings, forums, panels, discussions. This week, I had the privilege of hearing Miguel Altieri, an agroecology professor visiting from Berkeley. He said something I don’t often hear…Continue readingThe End of Hunger?
Photos by Karen We traveled with the Burmese to the Blackfeet Nation. We stayed in tipis and sang by the side of a bonfire as a full moon arced overhead. We ate buffalo heart and ribs in a native meal. We watched dancers dance in their traditional ways as drummers drummed and Heart Butte shook…Continue readingBison Times
Lao jaeow mak len (grilled tomato salsa) in the making Folks, the holiday is almost here. Are you ready? I’ve just posted six recipes for dips, salsas and relishes that you’ll want on your 4th of July table. It’s an eclectic mix, reflecting the multicultural nation this is. Have a gander at The Faster Times.…Continue readingDon’t Forget the Picnic Dip
We had a wee bit of a scare last week when Jerry went in for his clot check (a monthly routine ever since the incident last fall). His International Normalized Ratio (INR) was way down, meaning his blood was clotting way too quickly. I’m the culprit. I’ve been feeding him too many leafy greens,…Continue readingDanger Salad
Did you know up to 38 percent of all American cattle have E. coli 0157:H7 at the time of slaughter? Hmm. I’m swimming in information from the past year of food research. My latest story for The Faster Times presents a few health and safety factoids about burgers, pesticides, butter wrappers, canned tomatoes, microwave popcorn,…Continue readingDo You Really Want to Eat That?