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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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Keep COOL, lose the mystery meat

July 23, 2015
By Ari

A recent move by the World Trade Organization (WTO) threatens to put more mystery in your meat, while undermining our national sovereignty. On May 18 the WTO ruled that American meat labels violate Canadian and Mexican free trade rights. The labels were created in accordance with the U.S. Country of Origin Labeling (COOL) laws,...

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Pork and Bean theory

July 23, 2015
By Ari
Pork and Bean theory

Anywhere in the world that beans are cooked, beans are cooked with pork. There are classic dishes with fancy names for this combination, like Brazilian feijoada and French cassoulet. In North America we simply call it pork and beans. In many cases, it’s just called beans, as it goes without saying that they were...

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The Restaurant Critics’ Blues

July 23, 2015
By Ari

In a few weeks I will write my final restaurant review for Weekly Alibi in Albuquerque, and head home to Montana. I’ll miss restaurant criticism, but will also feel some relief to leave it behind. When I cook at home, I fuss over my ingredients, and don’t mind paying extra for a more desirable...

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Hellmann’s called. It wants its mojo back

May 12, 2015
By Ari
Hellmann’s called. It wants its mojo back

Hellmann’s Real Mayonnaise was smeared across the news last fall, thanks to a lawsuit filed by its parent company, Unilever, against fledgling vegan “mayo” purveyor Hampton Creek. The case rested on the notion that Hampton Creek’s flagship product, Just Mayo, is not, in fact, mayo, according to the Food and Drug Administration’s definition of...

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