Clinton Epps, Lauren Gwin and students from Tanzania’s Sokoine University battled intense heat and thieves who attempted to steal their research equipment. At every community, they stopped to meet with local officials and hire guides. They weren’t about to be deterred.
Stuart Harris can still remember the sights, scents and sounds of the autumn day when he gathered with his family as a boy and helped the adults smoke deer: crisp leaves, a dusting of frost and the laughter of children mingling with the smell of smoke in the air. For Harris, a member of the Confederated Tribes of the Umatilla Indian Reservation (CTUIR), the preparation and flavor of smoked food have been familiar since childhood.
If you love big surf, go to Depoe Bay on the Oregon coast during a winter storm.
As Albala explained to us, Americans have grown increasingly reliant on convenience foods over the past century. “The proliferation of convenience foods,” he worries, “has left an entire hapless generation bereft of basic cooking skill sets.” Most of my friends stuff their cupboards with top ramen, cake mixes, and granola bars. Indeed, we don’t know how to cook. How will we learn?
Fish bones aren’t exactly the most prized portion of the catch of the day. Encountering a nearly translucent sliver in a grilled fillet is at best an annoyance and at worst a choking hazard. But for one Oregon State University researcher, certain fish bones are immensely valuable.