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How, and how not, to bargain at the farmers market

August 24, 2015
By Ari
How, and how not, to bargain at the farmers market

It’s good to be able to drive a hard bargain. When buying a used snowboard on Ebay, for example, or attempting to stay out of a corrupt policeman’s car in some foreign city, with only $50 in your pocket. On such occasions, one should negotiate with all of the cunning one can muster. But...

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Ratatouille, goddess of the garden

August 24, 2015
By Ari
Ratatouille, goddess of the garden

Ratatouille. It rolls off the tongue like “Aphrodite.” It tastes like the earth, but in a non-dirty way. The peasant casserole from France is a chunky distillation of the late summer garden and all of its sweet, coarse, pungency.  A stewed mix of tomatoes, eggplant, garlic, onions, summer squash, and herbs, ratatouille is where...

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Mangoneada: the Mexican cure for summer

August 7, 2015
By Ari
Mangoneada: the Mexican cure for summer

On paper, a mangoneada has no business tasting this good. There are too many big personalities involved, too many loud notes of sour, salty, sweet, and heat. It’s too crazy a combination to work. But it does, because unlikely as it may seem, these contrasting flavors play remarkably well together. A mangoneada is as...

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Chile Verde vs the five second rule

August 7, 2015
By Ari
Chile Verde vs the five second rule

Pity the tomatillo, one of the most ignored and misunderstood of all produce items. When I see them at the farmers market, languishing in the stalls of growers who would otherwise be on their way home were it not for their tomatillos, I’m reminded of the last kid to get picked for a kickball...

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Cháo-ing down

July 23, 2015
By Ari
Cháo-ing down

Nearly every Asian language includes a word for a certain rice-based gruel that’s ubiquitous across the world’s largest continent, found virtually anywhere rice is grown. The dish often goes by congee, its Chinese name, and many rice cookers even have a “porridge” or congee setting. This humble bowl of steaming goodness can make for...

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Redundant Protein Salad

July 23, 2015
By Ari
Redundant Protein Salad

A salad can be many things, from a leafy vegan fiber-fest, to almost anything that contains raw vegetables. The romaine and dandelion-based salad I’m about to show you, in all its greasy, leafy protein-rich glory, is all of that, as well as a window into the inner workings of how flavor is built and...

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Nutrition scientists on the take from Big Food

July 23, 2015
By Ari

According to a new report, many scientific studies about nutrition, as well as the trusted experts who disseminate this information to the public, are being funded by the very entities that should be scrutinized. The report, Nutrition Scientists on the Take from Big Food, details the ways that the world’s largest food corporations-aka Big...

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Something to do with spinach

July 23, 2015
By Ari
Something to do with spinach

When the airborne fluff of cottonwood flowers floats on the sweet breeze of my hometown, it’s my cue that the summer solstice is near, which means the spring crop of local spinach is near its peak. Those fresh, meaty leaves are a seasonal reminder of where I am, as well as what season it...

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Sprouted, dehydrated almonds, ftw

July 23, 2015
By Ari
Sprouted, dehydrated almonds, ftw

Anyone following California’s deepening water crisis has heard about the state’s thirsty agriculture industry, which uses 80 percent of the state’s water. And they’ve probably had a crash course in almond farming, which consumes ten percent of that total all by itself. The size and impact of California’s almond industry has inspired the notion...

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Getting Jigae with it

July 23, 2015
By Ari
Getting Jigae with it

It isn’t true what they say about everything staying in Las Vegas. I returned from there with a taste of some special Korean knowledge about tofu, and a craving to know more. The Chinatown section of Las Vegas is quite a place. Asia Street might be a more appropriate nickname, as the Chinese contingent...

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