Category Archives: Food history

Save That Potato: The Makah Ozette

The one little potato tuber I planted in my city garden this year turned out to be a good choice: My single Makah Ozette plant yielded nearly 13 pounds of tubers. Until recently grown only by the Makah tribe of … Continue reading

Posted in Food history, Vegetables | Tagged , , , , | 15 Comments

Adventures with Almonds, Part I: The Marvelously Fragrant Hall’s Hardy Almond

This is the first part of a two-part series. I’ll publish the second, on making marzipan, shortly. In the meantime, you might check out two articles I recently published with Mother Earth News, “Finally, a Good Thermometer for Home Preserving” and … Continue reading

Posted in Food history, Nuts | Tagged , , , , , , , , , | 4 Comments

Now Aboard the Ark: Scio Kolace

New to Slow Food’s Ark of Taste  are kolace (pronounced “ko-LA-chee”) from Scio, Oregon, my home for 21 years. I’m proud to have nominated these filled sweet yeast buns whose history is so tightly bound with that of the little … Continue reading

Posted in Food history, More, Sweet preserves | Tagged , , , , , , , , , , | 1 Comment

Shrub, Part I: The Story of a Drink

Is there any living man who now calls for shrub? You may still see it on the shelf of an old-fashioned inn; you may even see the announcement that it is for sale painted on door-posts, but no man regardeth … Continue reading

Posted in Food history, Fruits | Tagged , , , , , , , , , , , , | 4 Comments

Taking the Wind Out of Jerusalem Artichokes

Does your spouse refuse to eat Jerusalem artichokes because they’re too—err—windy? Have you yourself abandoned your Jerusalem artichoke patch to the weeds or the pigs, because no human of your acquaintance would eat the damn things again? If so, you … Continue reading

Posted in Fermented foods, Food history, Pickles, Preserving science, Vegetables | Tagged , , , , , | 59 Comments

Purple Mustard from Homemade Must

The moment I spotted a little article about moutarde violette in a recent issue of Saveur, I got excited. Surely no one would think to flavor mustard with violets. So, could this be a kind of mustard prepared not with … Continue reading

Posted in Food history, Fruits | Tagged , , , , , | 3 Comments

Dietary Propaganda, Hoover Style

I don’t know where my friend Raphaël stumbled upon this poster, but when he showed it to me I first thought it something new. It seemed, after all, to spell out the latest dietary consensus, a set of rules that … Continue reading

Posted in Food history | Tagged , , , , , , | 4 Comments

Limed Yum-Yum Pickles

Summer seemed to vanish suddenly a few days ago, when a mid-afternoon thunderstorm dumped two and a half inches of rain here in less than two hours, and a total of nearly five and a half inches by sunrise the … Continue reading

Posted in Food history, Pickles, Sweet preserves, Vegetables | Tagged , , , , , , | 4 Comments

Pickling Watermelons Whole

In my blog post about Moldova I shared my daughter’s photo of watermelons that had been brined intact, and I promised to write about how to pickle watermelons in this way. Before watermelon season passes again, I want to share … Continue reading

Posted in Fermented foods, Food history, Fruits, Pickles | Tagged , , , , , , , | 14 Comments

A Mixed Pickle of Mixed Parentage

When Jennifer Burns Levin wrote about her encounter with atjar tjampoer in Amsterdam, I realized that this Indonesian-Dutch cousin of chow-chow was missing from my collection of recipes for the mixed pickles that originated in the East Indies and traveled … Continue reading

Posted in Food history, Pickles, Vegetables | Tagged , , , , , , | 7 Comments