Caption for this picture from the original scientific paper – “Additional cancer cases in a single year that can be attributed to differences in agricultural pesticide use patterns. These patterns of use were defined by latent class analysis; estimates were derived from generalized linear models adjusted for agricultural land use, total population, the Social Vulnerability … Continue reading
Filed under food …
Versatile GF Quick Bread
About a year or two ago, I started making these GF quick breads and roll them out in the way you see them above. Later, I started making a pizza crust with them. I’ve made spiced, currant rolls with this recipe — my GF version of a traditional, European soul cake. And, today, I made … Continue reading
Onion skin dyed Easter/Eostre Eggs
“Old English Eōstre continues into modern English as Easter and derives from Proto-Germanic *austrōn, itself a descendant of the Proto-Indo-European root *aus-, meaning ‘to shine’ (modern English east also derives from this root).[3] Writing in the 8th century, the Anglo-Saxon monk Bede describes Ēostre as the name of an Old English goddess and behind the … Continue reading
Southern New Years Tradition: Hoppin’ John, Greens & Cornbread
I appreciate how my mother gently reminds me each year of our family’s (well, and many, many other Southern folk’s) tradition of eating black eyed peas, cornbread, and boiled greens on new year’s day. This meal is eaten to bring luck, prosperity, and health! Pork is used in the black eyed peas/hoppin’ john dish and … Continue reading
Exploring Acorns, Starch Noodles
Some of you may remember my post on making pinole energy cakes with acorn flour. This fall, with the arrival of acorn harvesting season, I decided to finally try making the acorn starch noodles I had learned about in a foraging group on Facebook. Pictured above is the outcome of my SECOND attempt at making … Continue reading
Mallow Mallow and more Mallow Soup
Really, though. What has taken me so long to learn about molokhia (mulukhiyyeh) soup??? It’s a soup-like dish made in Egypt, Lebanon, etc… A recent post in a foraging group led me on an adventure with our local, invasive cheesewheel mallow plant (Malva parviflora or Malva neglecta). Although the mallow used in molokhia soup is … Continue reading
Pumpkin Spice Marrow Custard
It is that time of year. Imbolc. The mid-point between Winter Solstice and the Spring Equinox of the Old Celtic Wheel of the Year. It’s at this time that eggs are starting to be laid. Eggs of all kinds. Wombs are full. Nature is preparing for birth. Years ago, in Mississippi, I cooked and prepared … Continue reading
Big-berry Manzanita, Forage & Craft
It has been awhile since I last wrote a blog post. Mostly, the reason is that WordPress shifted the tools for creating a blog post and I was disgruntled to have to figure it out. Sigh. I tend to be really resistant to change when it comes to technology. Grumble. Grumble. Grumble. Anyway. Now that … Continue reading
Rootin-tootin Fermented Radishes
Our favorite veggie ferment used to be sauerkraut. THEN then THEN we discovered fermented radishes. Everything changed. They are easy to chew. Sour. They have a subtle spice to them. Well. And, they are pink. My three year old LOVES them. The only thing is…they smell like baby diapers. I know. Strange. This ferment smells … Continue reading
Carpobrotus edulis: invasive food & medicine
New wormhole => Carpobrotus edulis (Latin name) Common name in California: ice plant Common name in South Africa (place of origin): sour fig, hottentot fig, or sea fig Indigenous names for sour fig (South Africa): hotnotsvy, suurvy, perdevy and ghaukum As many of you know…this plant is *everywhere* in coastal California. Don’t forget. Invasive plant … Continue reading
Lindsay Kolasa 