innocents-abroad:

http://www.abbottandwest.com/notes-from-the-kitchen-roots-of-culture/

Explore the idea of “native” and “traditional” food in Nora’s piece about cultivating culture, school gardens, and growing community. 

“If you look back to something as simple as where grains sprouted before humans began our cross-continental migrations, there are surprises. A crop like maize is still rooted in much of its original landscape, (as Mexico and the U.S. continue to be the top two producers of corn, although Brazil and Japan are also major exporters), but products like rice or wheat were first cultivated in some unexpected places. Wheat is not native to North America, but actually comes from the Levant region of the Near East and the Ethiopian Highlands. And rice began in the Himalayan Mountains and India, not spreading throughout Asia until Chinese domestication between 8,000 to 13,500 years ago. With historical timelines in mind, is the idea of “traditional” more wrapped up in the cultivation and development of the cuisine? Can something still be “native” if you let it grow over time?

The year I turned 17, I moved from the small agricultural town of Corvallis, OR to the Boston suburb of Somerville, MA…”

Read More Here: http://www.abbottandwest.com/notes-from-the-kitchen-roots-of-culture/

 

Check out my latest piece for A&W!

eatdrinkthinkgo:

JAPANESE SWEET ART

Mochi Grand Hyatt Tokyo style.

Mochi (餅) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki.

such pretty mochi

carpeval:

time-for-maps:

Hypothetical map of modern Mexico City if Lake Texcoco hadn’t dried off.

Whoa. Imagine. 

(via fuckyeahmexico)

gametrol:

Вязаная еда. Пока только овощи. Но автор - японская мастерица Jung Jung - обещает скоро расширить коллекцию. У нее даже есть сайт.

I LOVE THESE SO MUCH!!!

(via innocents-abroad)

innocents-abroad:

Our latest episode is here, featuring the amazing State Bird Provisions, winner of the 2013 James Beard Award for Best New Restaurant!

“Sitting down to dinner at San Francisco’s State Bird Provisions feels like dining with your Bay Area friends, whose cultural backgrounds range from Mexico to the Philippines. Except that these friends happen to be some of the world’s best chefs.”

Check out the new episode here:http://www.abbottandwest.com/episode/san-francisco-state-bird-provisions/

Check out our latest episode on San Francisco’s State Bird Provisions. I promise it will make your mouth water!

http://www.abbottandwest.com/episode/san-francisco-state-bird-provisions/

Urban Growth.

http://googleblog.blogspot.co.uk/2013/05/a-picture-of-earth-through-time.html

innocents-abroad:

Take a trip through the streets of Tel Aviv with Ashley as she hunts for the tasty and elusive Israeli classic — Malabi.

“A cold dairy treat popular throughout the Middle East, it can be made from cornstarch, rice flour, ground almonds, or any combination of the above. In Israel it’s a beloved confection that can be found everywhere from street carts (the original mode of malabi distribution) to upscale restaurants putting their own twist on it.” Read more here: http://www.abbottandwest.com/notes-from-the-kitchen-malabi/

(via nedhepburn)

Hydraulic gold mining California by Andrew J Russell, 1864

treeporn:

Misty Blue Mountains, Australia. By Tree Porn.

innocents-abroad:

Check out the feature on Abbott & West at PBS Food to learn more about our production company and what we are all about!

http://www.pbs.org/food/features/abbott-west-innocents-abroad/

Whee! A feature on my production company over at PBS Food. Check us out, like us, love us, and spread the word!

Storm King, Looking, North, Hudson River, New York, 1913, Courtesy of the New York Public Library Image ID: 74376

innocents-abroad:

Recipe: Turkish Poğaça

Poğaça is often described as a savory pastry, dumpling, roll, hand pie, or European empanada of sorts. But only one word best describes these feta and parsley stuffed pockets better than any other — delicious!

Like countless other shared material and cultural artifacts of South Eastern Europe, the only practical difference between the Turkish pastry Poğaça from, say, Pogačice in Bosnia, Pogácsa in Hungary, or Погачата (pogachata) in Bulgaria, is orthographic.  As for where it comes from, or which country has the most authentic version of this savory scone, don’t go asking around any Balkan haunts unless you want to start a fight. Instead, make this recipe with a few cups of Black tea in a slender waisted glass (ince belli bardağı) to recreate a delicious breakfast on the Bosporus or the Adriatic.

Turkish Poğaça Pastry 

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup canola oil
1/4 cup melted butter
1 cup plain yogurt
3 eggs, beaten
1 tablespoon sour cream
1 tablespoon white sugar
1 1/2 teaspoons salt
1 cup crumbled feta cheese
1 cup finely chopped fresh parsley
1 tablespoon olive oil
2 teaspoons paprika
2 egg yolks
sesame seeds

Continue here to keep reading: http://www.abbottandwest.com/recipe-turkish-pogaca/

sheofthelefthand:

monsterzine:

Offered in New York City Friday - Saturday nights 12AM-4AM. If you or a friend need a safe ride, please call! Save this number and spread the word! What a wonderful organization

I like zipcar even MORE now.

spread the word!

(via spaceageballad)

untitledbefore:

Tumblr på We Heart It http://weheartit.com/entry/56099544/via/chabycake

Saw The Shining for the first time on my birthday. So good, so scary. I normally do not like scary movies, but this was epic and so totally work it!