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Food

Clay Pot Cooking
All over Africa, since long before the introduction of ironware, women traditionally produced clay pottery for cooking, serving and storing food and water and for ritual uses in household shrines.
By Evangeline Kim

The Smithsonian's Mitsitam Café
After a day spent traversing the labyrinth of exhibitions in the Smithsonian Institution’s newest museum, the National Museum of the American Indian, one might ask, “Where can one sit and rest? “What’s to eat?" The answer lies in one place: Mitsitam Native Foods Café.
By Eve M. Ferguson

Haggis
The singer Andy M. Stewart claims he once had to declare a canned haggis at U.S. Customs. When asked what was in it he replied, “That’s the point; nobody knows.” Haggis is Scotland’s unofficial national dish, but few nations can claim a more maligned one.
By Rob Weir

Organic Wine
Biodynamics is as much a philosophy as it is an agricultural system. Capturing the attention of wine buyers and oenophiles alike, earth-friendly vino is increasingly available at the best wine stores and high-end restaurants.
By Pameladevi Govinda

Turkey Alternatives
Instead of being a tailor, as with turducken, you’ve got to be a sculptor to make your own tofu turkey.
By Laurie Strock

Tisanas
I've been given a number of healing prescriptions by a variety of practitioners on a recent trip to southern Tuscany. But then there are the Etruscan elixirs known as tisanas.
By Iris Brooks

Fair Trade Products Give the Little Guy a Fair (and Healthy) Shake
The right kind of morning elixir can not only perk you up but also help struggling farmers in developing nations thrive.
By Evelyn Gilbert

Japanese Snacks
For a girl who grew up on milk and cookies and then graduated to nuts, brownies and trail mix in days of hippiedom, I was recently caught off my guard in Japan.
By Iris Brooks

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