Rabbits may be cute, but their rapid reproduction and growth rates, coupled with an ability to thrive on food scraps, grass and other plant feeds, make them a viable protein source with a relatively small environmental footprint.
Most people have an opinion about okra, even if they haven't tasted it. Ask someone to describe okra and you'll likely hear the words "slimy" or "sticky." While it's a commonly used vegetable in the South, okra is often a love-it-or-hate-it food.
Having product options is beneficial for people with celiac disease or gluten sensitivity, but it can also pose a problem when consumers believe that gluten-free means “healthier,” and that wheat, barley and rye are not good for them.
The Tohono O’odham people have been farming and cultivating prickly pear (or I’ipai in O’odham), agave (A’ud), tepary beans (Bawi) and cholla cactus buds (Ciolim) in this dry Southern Arizona desert for centuries. The name of the tribe means “Desert People,” and bringing back local culture from farm to plate is one mission the Tohono O’odham Community Action organization has been working on since 1996.
Whether or not they find the idea of genetically engineered foods distasteful, most consumers are unaware that 60 to 70 percent of the processed foods we eat already contain at least one genetically engineered ingredient.
Over the past few months, I’ve become progressively more obsessed with caramelized onions. They are now, officially, my favorite “condiment.” The only drawback to this new favorite of mine is that you need a ton of onions to make just a little bit of caramelized onions.