Corn. Beans. Squash. The Three Sisters. Many Native American groups tell very different creation stories about these New World crops, which – as “sustainers of life” – meant deep sacredness. According to Shelia Wilson of the Sappony Tribe in North Carolina: The legend of “Three Sisters” originated when a woman of medicine who could no … More The Three Sisters: A Celebration
As in a nightmare wrought by Quentin Tarantino, I watched the horrors unfolding in Haiti after the earthquake. Hands tied, unable to help in any major way, I turned to my pantry, memories of the lovely Haitian women who cooked for us stepping into my mind, smiling, images of hope for Haiti’s future. Here’s a … More Eat a Meal of Solidarity: Haiti’s Sos Pwa Rouj
An interesting and REAL list (for the most part) of cookbooks for serious and not-so-serious home cooks. Some of the 18 titles anointed and blessed by The Post include: A Platter of Figs, by David Tanis (So popular right now that it can’t be had from any of the big online — or local — … More The Washington Post on Best Cookbooks (Gifts) of 2008
Yin-yang beans, also called Calypso or orca or black calypso beans (Phaseolus Vulgaris), resemble nothing more than the ancient Asian symbol of “yin-yang,” even to the point (no pun intended) of the eternal black dot. The beans take 70-90 days to produce “fruit.” According to gardening catalogs, these hyrbids grow to be fifteen inches high. … More Yin-Yang Beans
Autumn teases you, you know, with its chilly mid-September mornings, urging you to dream of sitting outside on cool evenings, wrapped lightly in woolen shawls, a bowl of hot bean soup nestled in your hands, a glass of Pinot Grigio resting on the small table next to you. Dreaming of a stone cottage in Italy’s … More White Beans with Cream, Prosciutto, and Parmesan
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