USAToday looks at how farmers in the US are turning to “unusual” or “ethnic” vegetables to satisfy the palates of immigrants. Meanwhile, both local and exotic vegetables seem to feature in the urban gardens of Caracas.
Latin cooking
This piece on the polyphenolic content of yearba mate (llex paraguariensis), a tea-like drink traditionally consumed in South America by pouring boiling water onto leaves held in a seasoned gourd, led me to this interesting-sounding book on Hispanic foods in general. Polyphenols are antioxidants and the food industry wants to add them to juices and teas.
Crops in the news
I’m not sure what to make of newspaper articles describing how to grow and process staple crops. On the one hand, it is nice to see the mainstream media take on agricultural subjects. On the other, it is sometimes difficult to see who exactly is meant to benefit from articles such as this on cassava from the St Kitts & Nevis and this on sweet potato from Zambia. Any thoughts?
Olive oil tourism
National Public Radio has a nice piece on making and tasting olive oil in Italy.
Ancient Greek wine
Check out this interesting article on the surprising properties of some of the wines produced in some regions of ancient Greece as a result of the addition of various herbs. I wonder if there is enough information in the relevant texts to reproduce some of these concoctions.