Mopane worms:Â a traditional source of protein in Botswana. I’ve tried them. They’re yummie.
Tasty rice
I’m at IRRI in the Philippines the whole week (and the next, actually, but that’s another story) for a workshop to develop a global ex situ conservation strategy for rice genetic resources. More on that later. Right now, I just wanted to show you a photo I took today during a rice variety tasting the T.T. Chang Genetic Resources Centre laid on. There were about 20 different genotypes from around the world: normal and fragrant, white and black, loose and very sticky. They included Carolina Gold, which I blogged about a few days ago. It’s amazing how different rice varieties can taste.
Food choice at truck stops
Truckers want healthy foods. Yeah, right.
Edible biodiversity, sort of
Street food, glorious street food.
A maize tour
SIRGEALC over, Marleni, David and I headed for CIMMYT, the International Maize and Wheat Improvement Centre. That’s in Texcoco, about an hour’s drive from the hotel where we were staying in Mexico City (or three hours, unfortunately, on the way back). It turned out to be something of a maize odyssey. I’ll tell the story in pictures.
When we got to Texcoco, it was too early for lunch, but that didn’t stop us spending some time in the market sampling the local cuisine, as the quesadillas there are famous. This lady certainly made us some great ones. Note the two types of maize she’s using.
