Essays and Articles (complete portfolio at Contently)
Cooking With The Bard: We Suss Out Shakespeare's Forgotten Foods
"Expensive sack was all the rage, and the bard's famous tumble-down knight, Falstaff — though less true to his word — is true to his drink. Prince Hal christens Falstaff, a great guzzler of the Spanish wine (often taken with a bit of sweetener), 'Sack-and Sugar Jack.'" NPR 20 April 2016
"Anyone who has ever spent Thanksgiving with family knows that the table is a great place for drama. We talk, we shout, we love, we fight — or sit in silence and seethe. And we're all stuck there, gnawing on our turkey legs, playing out our usual roles, unable to just walk offstage." NPR 18 April 2016
"Cycles of endless, torrential rain repeatedly wiped out crops and drove up food prices. ... And some tried to make a quick shilling off the catastrophe by hoarding grain and holding it back from the open market — thus hiking up food bills even further." NPR 23 April 2016
Even chefs like Jamie Oliver and Nigella Lawson have embraced the "national" oil, which is grown, processed and marketed by British farmers.
In 1776, the American colonies declared independence from Britain. But it wasn't until 1796 that someone dared to tackle a question that would plague every generation of Americans to come: "What is American food?"
It takes about four cups of milk to make one cup of skyr, Iceland's super thick, high-protein version of yogurt. Every drop of skyr made in Iceland comes from Icelandic cattle, the country's single breed.
Snow is one of the first "wild" foods small humans learn to forage. And this time of year it's both free and plentiful to many.
Known as semlor in Sweden and fastelavensboller in Norway, these cardamom-scented rounds of yeasted dough are filled with a thick ring of whipped cream and topped with a flurry of confectioner's sugar.