Mental Masala (Index)

Index

Links to Main Subjects
Art
Nature
Travel
Writing
Politics
Insects as Food
Film and Television
Other
History
Food (without recipes)
Food (with recipes)

Indexed by Region
Eat Local Challenge

Writing for the Ethicurean
Writing for the Eat Local Challenge blog

Events

Non-Food Posts, By Subject

Art
Ocean Park
Ancient Folktales above a Los Angeles Street
Inspired by Nature or a Tube of Paint?
Negative Space
Celebrating the Golden Gate Bridge's 75th at Fort Point

History
April 18, 1906
A piece of the Gold Rush, fresh from the oven
Why Eucalyptus Trees Cover the East Bay Hills
Celebrating the Golden Gate Bridge's 75th at Fort Point
How the Golden Gate Got Its Name
How and When Did Golden Gate Become the "Official" Name?
The Golden Age of Whaling
More fun items from the March 27, 1898 New York Herald
World War 1 Cookbooks that Supported Efforts on the Homefront
Old and New Approaches to Take-Out Containers
Tossing shells and other inedibles on the floor, in Ancient Rome and today
More on the Unswept Floor Mosaic from Ancient Rome
Book Review: "The Box: How the Shipping Container Made the World Smaller and the World Economy Bigger," by Marc Levinson
Port size perspective: how big are the Ports of Long Beach and Los Angeles?
Book Review: “Wilshire Boulevard: Grand Concourse of Los Angeles” by Kevin Roderick
Old Maps Show the Evolution of Wilshire Boulevard
Container Shipping History in Charts
The Whale Steak Luncheon Menu
During World War One, Some New York Menus Carried a Food Conservation Message
Two More Menus from 1917 and 1918: Magicians and the U.S.S. Oklahoma
Rising Income Inequality during the Golden Age of Whaling
A Vintage Postcard of UC Berkeley Shows Long Lost Buildings
Twenty percent of your adult life pursuing whales: voyage lengths during Golden Age of Whaling
Pre-Earthquake and Fire San Francisco in Early 20th Century Postcards
Three More Old Postcards of San Francisco: the Golden Gate, Fort Point and Sutro Baths

Nature
Spiders
Autumn Colors in the Santa Monica Mountains
Oak Tree Galls
Bee Swarm
The End of the Bees
Insects as Food
Unusual Greens, Part 5 - Borneo Greens
Mycology Lessons at the SF Food Bank
Liking the Lichen
A Reptilian Visitor to My Worm Box
Me against the ants: one green way to keep them at bay
A blooming onion feast (for insects, anyway)
Lime tree drama: spider vs. bee
Mosquitoes in Siberia
Spiders doing a mating dance in the garden
Parasites are creepy -- and also amazing
Arachno-high-wire
Hummingbirds!
Panel provides glimpses into the wonderful world of bees
Could rare earth elements prevent sharks from becoming even rarer?

Travel
Temple Guardians in Thailand
On Being a Vegetarian Tourist in Tokyo
Unusual Greens, Part 5 - Borneo Greens
Singapore!
Singapore Food Explanations
Wraps around the World: Rendang Wrappo, Kuala Lumpur
Penang, Malaysia
Intriguing Asian Signs
Geographically challenged real estate developers
A Visit to the Carrizo Plain National Monument in Central California
Making up for travel by buying political activism instead of 'offsets'
A few notes on public transportation in Seoul and Singapore
Bali by bicycle
A taste of Korean temple cuisine at Sanchon restaurant in Seoul
Making sense of the swarm: notes from Indonesia
Drinking in Indonesia: avocado-chocolate shake and sludge-bottomed coffee
Mosquitoes in Siberia
A visit to Baia Nicchia Farm in Sunol

Writing
Interview with John McPhee
Food Blogging in Tolstoy's War and Peace?
Two Short Book Reviews

Politics and Policy
Organic demand up
Revenge of the Orchard
Technological Optimism and Pessimism
A new candidate for the misleading label Hall of Fame
Red Snapper’s comeback and the threat of mislabeling
Confusion at the sushi bar
More abuse of the word "natural" on food packaging
Could rare earth elements prevent sharks from becoming even rarer?

Insects as Food
Insects as Food
Micro-round-up on news about insects as food (entomophagy)
Are Media Outlets Writing More about Insects as Food (Entomophagy)?
Micro-round-up on news about insects as food (entomophagy), February 2016
Garbage In, Garbage Out: Low Quality Feed Produces Low Quality Crickets
Not a Free Lunch, but a Good Deal: Comparing Crickets to Other Livestock

Film and Television
When "Emergency" Filmed in San Francisco
Mr. Monk and the San Francisco Goofs

Other
Grapefruit vs. Gasoline: Elasticity Illustrated
Battling Junk Mail
Musical shell game
Red Snapper’s comeback and the threat of mislabeling
Using Modern Cooking to Replace Toxin-Laden and Ecologically Destructive Shark Fin
Using an Arduino-based system in kitchen projects
Whaling Voyages as a Team-Building Exercise
A Voyage and Desertion Inspire a Writer
"Yoga is the latest diversion of New York society," Claims Major Newspaper
"If You Want to Be a Yogi and Have Heavenly Dreams...", the New York Herald on Yoga, 1898
Survey of Yoga Students Correlates Home Practice with Health and Happiness
Using Arduino in Bread Making at Home
Micro-round-up on news about insects as food (entomophagy)
Are Media Outlets Writing More about Insects as Food (Entomophagy)?
Garbage In, Garbage Out: Low Quality Feed Produces Low Quality Crickets

Food Posts without Recipes

Ingredients
Adventures in the Asian Market
Durian
Winter Melon
The Strawberry's Long Journey
Yuzu Marmalade Tea
Noodles in Indian Cuisine
Dried Red Chiles
Bitter Melon Greens
Okra Greens
Sweet Potato Leaves
Weekend Herb Blogging - Thai Basil
A Tale of Morel-ity
Indian Dal Export Ban
Okra without the Slime
Preserving Summer with Plum Jam
Tempering Chocolate
Unusual Greens, Part 4 - Purslane
Summer's Colors and Variety (stuffed eggplant)
Unusual Greens, Part 6 - Orach
Unusual Greens, Part 7 - Lamb's Quarters
Sponge or Vegetable? The Ridged Gourd
Let Cookies Be Cookies
Two Short Book Reviews
Japanese Vegetable Stew with Konnyaku
In Which I Indulge in Some E-Scapism
Rediscovering Pomegranate Molasses
Occupied by Oregano
Olallieberries, goat cheese and beans in Pescadero, California
In past centuries, ketchup wasn't all about tomatoes
Teff: the world's smallest grain?
Last minute Mother's Day gift idea: heart-shaped barbecue
Snakeskin fruit: a tropical fruit with bite
Another thing Harold McGee taught me: fresh eggs are cloudy
Embracing the bitter: putting radicchio on center stage
Riding the fava bean leaf trend
Ready for a Chocolate Adventure?
Looping back to the 18th century by concentrating on your ingredients
Eating on the wild side: "pisang mas" bananas from Malaysia
Afternoon Tea in the Laboratory: a Scientific Paper about Brewing Tea
Afternoon Tea in the Laboratory: Part 2
Cutting through the slime around "okra leaves"
Does the edible percentage of an avocado depend on its size?
Cooking with Avocado Leaves: Oaxacan Black Beans
Barking up the wrong avocado tree in search of authentic Mexican flavors
Okara, tofu's humble relative, lends its name to high-end hair-care products
Fenugreek's Flavors
The incredible shrinking fava bean
Burdock towers
OPENeducation celebrates Chez Panisse's dedication to edible education
Plum-apolooza 2012
Cracking the Coconut (Oil) for Pie Crust
Annatto Seeds – An Ancient Dye and Flavoring with a Global Reach
How Much of an Orange is Edible?
When Fenugreek Leads to a False Diagnosis
Maple Syrup Flavors in Two Wild Mushrooms
A theory that explains a seemingly unnecessary word on ketchup labels
Ketchup has Crushed Catsup Since 1980
Finding kale boring or uncool? Try the next big things: cauliflower leaves and broccoli leaves
A Visit to a Tofu Factory

Food History
The Strawberry's Long Journey
The Modern Burrito, a "Fusion Food"
The Burrito Dissected
Burrito Origins
Insects as Food
Mexican food in Gold Rush California
In past centuries, ketchup wasn't all about tomatoes
The great California sardine boom and bust
The fish stick as post-war food icon
Insects are a delectable topic for editors and bloggers
Mmmmm...Rye Bread Ice Cream, or Solving the Mystery of "Ice Cream, Bisque of Black Bread"

Restaurants
The Indian Restaurant Menu
Instant Noodles
Tempura at Ten-Ichi
Okonomi-yaki, a Japanese Pancake
Two Vegetarian Restaurants in Tokyo
Dinner at Medicine with Elizabeth Andoh
Komala's Vegetarian, Singapore
Eating in Kuala Lumpur, Malaysia
Ubuntu: a well-reviewed vegetarian restaurant in Napa, California
A taste of Korean temple cuisine at Sanchon restaurant in Seoul
Oakland's Casserole House is a mirage for this Midwesterner
Panoramic dining in the Hakone region of Japan
The black eggs of Owakudani in Japan
Pizza Pie Charts: Looking at Pizza Service
OPENeducation celebrates Chez Panisse's dedication to edible education
Credibles, Slow Money’s New Crowd-Funding Platform
A “Conservation Luncheon” in 1918 featured whale meat
World War 1 Cookbooks that Supported Efforts on the Homefront
Ketchup has Crushed Catsup Since 1980
The Whale Steak Luncheon Menu

Desserts
Prune Blogging Thursday
Preserving Summer - The Sin Pot
Clafoutis, a showcase for summer fruit
Pie blogging - Meyer lemon meringue and Mission Pie
An amazing chocolate chunk cookie, if you are very patient
Charting the chocolate chip cookie
Building a Great Galette, Piece by Piece
Kasha crashes my chocolate chunk cookie dough
Mmmmm...Rye Bread Ice Cream, or Solving the Mystery of "Ice Cream, Bisque of Black Bread"

Cheese
Three California Cheeses

Baking
Add 1/384 t. yeast
Ciabatta
7 Year Bread (pumpkin pecan spiral)
No Knead Bread
Let Cookies Be Cookies
Eating the Whole Thing
Cocoa Wafers
A New Pizza Dough
Torta verde: a savory pie from Italy
Recipe - Sourdough Pancakes
Another No Knead Bread
Homemade crackers
A hearty discovery: Finnish Rye Bread in Maggie Glezer's "Artisan Baking"
The no-knead bread recipe saved my complicated sourdough bread
Chocolate Adventure 2010 is all about cupcakes
Balancing the scales with an adapted chocolate chunk recipe
Cracking the Coconut (Oil) for Pie Crust
A War Bread in a Modern Cookbook: Oat Bread
Oat Bread Revisited

Drinks
Coffee Storage
Wine from Manhattan
Entertain MeMe
Whole Lemon Lemonade
Afternoon Tea in the Laboratory: a Scientific Paper about Brewing Tea
Afternoon Tea in the Laboratory: Part 2
Drinking in Indonesia: avocado-chocolate shake and sludge-bottomed coffee
Making infused syrups

Miscellaneous
L.A. Times Food Section
Panisse on Stage
Tokyo, City of Culinary Marvels and Mysteries
On Being a Vegetarian Tourist in Tokyo
A Few More Photos and Words about Japan
Snacks for the Ears
Cinco de Mayo and Food Traditions
More Snacks for the Ears
A Week of Eating
A Technique for Pressing Tofu
Infusing a sauce with smoke
Save the Basil! A Tip to Keep it Fresh
Bleg: How to use some of my kitchen experiments gone awry?
A weekend of cooking from the internet
An adventure with live cuisine
Another reason to avoid eating grasshoppers: lead poisoning
Farm Tour: Growing Mushrooms
Let sunshine cook your dinner: building a solar cooker
Introducing the depluminator
My visit to the Slow Food Nation Taste pavilions
Are California freeway exit numbers entering your consciousness?
It's time for a political do-not-mail list
2008 resolution review
The grocery bag pannier makes shopping by bicycle easier
A surprising source for Christmas glassware
Celebrating Election Day and Inauguration Day
DIY: A fruit picker made from recycled materials
Getting an engineering degree in the Peace Corps
Can Motown become Growtown?
Cookstoves are a hot topic
The Yogurt Routine
The Temper-Spoon, a device for temperature measurement while stirring
The Age of Shrimp
Kansha, a superb book about vegetarian cooking in Japan
More abuse of the word "natural" on food packaging
In which my kitchen scale helps me reduce a sauce
More fun items from the March 27, 1898 New York Herald

Food Posts with Recipes

Main Dishes
Laksa, Part 1
Tortilla Casserole
Thai Mushroom Curry
Wild Mushroom Souffle
Pasta Caprese
Japanese Noodle Soup
A Mound of Soup -- Sopa Seca
Japanese Vegetable Stew with Konnyaku
The Joys of Spring Dancing on Snow
Torta verde: a savory pie from Italy
Rice-o-rama: three seasonal, mostly local 'rice bowls'
Recipe: Savory Custard
Buckwheat Noodles Baked with Savoy Cabbage, Potatoes, Cheese and Brown Butter
Recipe: vegetable-cheese pies
Multi-grain mix jazzes up rice bowl
Recipe: Rice and Vegetables in Achiote Broth
Recipe: Squash Soup with Two Add-Ins
Recipe: Kale and bean soup
Recipe: Baked Tofu

Vegetables
Smoked Eggplant
Eggplant Curry
Pumpkin
Bengali Pumpkin
Frittata, beet salad, herbed rice
Unusual Greens, Part 4 - Purslane
Unusual Greens, Part 6 - Orach
Odds and Ends
Salad of Roasted Cauliflower
Recipe - Thai coconut, galangal and cauliflower soup
Recipe - Zucchini Fritters
Recipe - Roman style carrots
Recipe - Roasted Eggplant with Tomato and Basil, or "Basil Ghanouj"
Escarole is my "vegetable destiny" at the farmers market
Let this salad invade your kitchen: wakame, cucumber and radish sprouts with smoky vinaigrette
Cooking outside the zone for National Farmers Market Week
A rare sighting of cooked cucumbers
Bulgur salad a slate for summer's bounty

Legumes
Masoor Dal with Bengali Spices
Whole Urad Dal Soup
Boat Chaat
Moong Dal Soup
Toor Dal with Squash and Kale
From My Rasoi: Winter
Escarole is my "vegetable destiny" at the farmers market
Spicing red beans the Georgian way
Dal in the slow cooker

Appetizers and Snacks
Mexican Sopes
Mexican Tlacoyos

Sauces and Condiments
Winter Salsa
Three Mexican Sauces
Roasted Tomatillo Salsa
Recipe: Smoky-Spicy Glaze

Baked Goods
Cocoa Wafers
Torta verde: a savory pie from Italy
Recipe - Sourdough Pancakes
Balancing the scales with an adapted chocolate chunk recipe
Cracking the Coconut (Oil) for Pie Crust
A War Bread in a Modern Cookbook: Oat Bread
Recipe: Seed and Oat Cakes

Dessert
Apricot Souffle
Yeasted Chocolate Cupcakes
Symphonic Cookies
Chocolate Chunk Cookies
Favorite Holiday Cookies
Mom's Shortbread
Cardamom Butter Squares
Apricot-Pecan Bars
Ethereal Orange Sabayon
Tropical Triangles - Coconut Sticky Rice and Mango
Tempering Chocolate
Eating the Whole Thing
Cocoa Wafers
Rhubarb-Strawberry Soup with Praline-coated Ice Cream
Another Flourless Cake: Torta Regina
Clafoutis - Showcase of Summer Fruit
Choc-ing the Rubicon
Apple-quince galette, version 2.0
Learning to control my temper: making dipped chocolates, part 1
Learning to control my temper: making dipped chocolates, part 2
Learning to control my temper: making dipped chocolates, part 3
When caramel doesn't turn out right, make pudding
My chocolate adventure
Recipe: Flourless chocolate-almond cake
Balancing the scales with an adapted chocolate chunk recipe
Recipe: stovetop cocoa pudding

Eat Local Challenge
The Eat Local Challenge
Frittata, Beet-orange salad
Frittata, beet salad, herbed rice
Rise and Fall, Hit and Miss
My Washoku Introduction
Featuring Spring Vegetables
Vegetables 'Transformed'
Treehugger 100-Mile Thanksgiving Challenge
Local Eating at Culinate

Writing for The Ethicurean
Sunshine is good for plants, animals, AND government
How Green is Your Rice?
Care and feeding of organic farming
Nationwide panic from a 50-acre field
Step It Up this Saturday, April 14
It doesn’t add up: math in the era of trans fat labeling
Find out where your taxes go
Bringing a higher power to the Farm Bill debate
A hazelnut ocean cruise: Turkey, Thailand, then the U.S.
Sales vs. safety in the USDA’s strategic plan
More on the Safe Food Act of 2007
Framing guru George Lakoff on “Farm Bill”
Slow Food Founder Carlo Petrini Visits San Francisco
Low power pilaf: energy and rice cooking
Digest - News and Commentary: animal welfare, recalls, CAFO map
North Carolina legislature says “no new manure lagoons”
Bees and a berry farm
Food Bloggers on the Farm in San Francisco
Let sunshine cook your dinner: building a solar cooker
Cooking off the grid, part 2: A different kind of cookout
Simplifying and taking action on the Food and Farm Bill
Beltway pundit takes on the Food and Farm Bill
Is the success of farmers markets hurting farmers?
Farm tour: Almonds, grapes, geese and pawpaws at Lagier Ranches
Recipe: A vegetarian twist on chiles en nogada
“A three-ring circus of fruits and vegetables”: Monterey Market in film
Farm tour: Pressing issues at Hidden Star Orchards
“Dumb enough,” and healthier and happier for it
Sugar policy makes my head buzz
The revolving door between government and industry
Book review: “Super Natural Cooking” by Heidi Swanson
Are locavores hurting African farmers?
Bringing a wet noodle to a gun fight: The USDA’s Brian Wansink vs. Big Food’s ads
Have it Burger King’s way -- shower executives with millions, stiff the pickers
USDA requests comments on leafy greens rulemaking
Bake on the wild side: Part 1, the sourdough starter
An uncivil war: Mapping the defeat of subsidy reform
The origins of some “market signals” in agriculture and food
Bringing your work home: Poultry workers carry drug-resistant E. coli into the community
The spread of transgenic corn, soybeans and cotton
Non-total recall: The USDA’s lack of authority
An adventure with live cuisine
Bake on the wild side: Part 2, the bread
Thinking about carbon “foodprints”
Soil vs. dirt
A delicious way to network: baked custard
Getting down to Brassica tacks: A recipe for roasted cauliflower salad
No-go fish: A review of “Bottomfeeder” by Taras Grescoe
San Francisco in stainless steel cookware
Tagging and cooking: Science in the service of sustainability
Sweet deal: High-fructose corn syrup price vs. consumption
Snacks for the ears: Podcasts with authors Frederick Kaufman, Paul Roberts, Taras Grescoe, and more
Alice Waters in conversation with SF Mayor Gavin Newsom
Safeway’s unintentional commentary on modern tomatoes
New European chemical safety regulations reach around the world
Bioplastics need time to grow up
Brazil prepares to retaliate against U.S. cotton subsidies
Fighting climate change: Food miles vs. food choices
The slippery slope of banana disasters
Salon.com plays the locavoreanism-debunking game
Salmonella in tomatoes: Know your grower so you can pick your packer
Bill Moyers Journal looks at worker safety in the poultry industry
Wal-Mart sees the locavore light
Closing the loop: Turning city food and garden waste into fertilizer
Sowing the seeds of social change: Slow Food Nation’s Victory Garden
The cost of being cool: Refrigeration energy in the food system
Tomatoes off the hook, FDA aims at chili peppers
Salmonella shenanigans in Washington, D.C.
Sick to our stomachs: Food industry spent $1.6 billion to influence children in 2006
Report from Taste3: “Culanthropy” in New Orleans with the Culinary Corps
Americans are swimming in calories, USDA data shows
Turnips are takin’ it to the streets
Report from TASTE3 - Artist Chris Jordan “runs the numbers” for everyday actions
Centralization takes center stage at the Commonwealth Club
Organic dairy pioneer Albert Straus at the Commonwealth Club
New organization helps veterans become farmers
Judge tells UDSA to stop interfering with the California election
More kudos to Slow Food Nation: Bioplastic utensils with improved labeling
Missing the middle: French fries do get fat
Artists explore urban sustainability at the Yerba Buena Center for the Arts
Old snapshots document fish populations, curb “shifting baselines syndrome”
Playing ketchup: Tomato industry concentration
Gary Nabhan: Those who forget history are doomed to re-eat it
Radiolab’s “Choice” episode: This is your brain on emotions
Taxing cows to curb climate change
Political celebrations past and present
Buzzkill: Can native bees do the job?
Snapshot of the American diet
Fatal attraction: Humanity’s love affair with fish like the Chilean sea bass
Free-range Porky’s, now playing at one Bay Area cinema
“Dirt”-y movie tells how we’ve sold our soils
Grow for it: A message about food from the president
Nobu’s no-no: The rise and fall of the bluefin tuna
Asia could teach U.S. some new corn tricks
Koreans crack open a cool, frosty dose of fiber
Checking in on the agricultural check-off programs
Concentration in the food industry not a concern, says new GAO report
‘Eating In’ for Better Food in Schools
Life Lab creates farm-to-school learning programs
Mapping Markets and Organic Demand
Behavioral economics and the food system
New research on aquaculture industry reveals murky waters surrounding fish-feed issue
There Be Dragons: Examining the alternatives to unsustainable aquaculture fish feed
Food & Wine magazine sins against the monkfish
The little fish that we can: California’s sardine industry, now and then
What does asthma have to do with farm animals — or food?
Tuna or not-tuna: more questions for sushi eaters
Saul’s got SOLE: The Jewish deli in Berkeley evolves
Why seafood wallet cards can be the wrong bait for consumers
Here’s the catch: More sustainable seafood requires exerting pressure up the supply chain
A bad week for bluefin tuna and sharks
A focus on fish meal and subsidies can help the oceans
Monkeying around: Berkeley woman hires out fruit-picking primate
The Marin Carbon Project studies carbon sequestration
Goldman Prize winners fight against CAFO pollution, shark finning and monocultures
The Edible Schoolyard brings learning to life
Target, Wegman’s top Greenpeace’s report card for seafood sales
Students slice and dice for a better future in ‘Pressure Cooker’ documentary
The USDA looks at local food
Survey explores why Americans garden, but not why they don’t
‘Top Chef’ fails school-food test, but Colicchio passes with flying colors
Fish tale: Walmart’s sustainable seafood pledge has a long way to go
Bean there, done that: A tour of Hodo Soy
Boycotting bluefin isn’t enough — time to turn on the siren
San Francisco sustainable restaurants have a blind spot for seafood
Book review: Appreciating Elizabeth Andoh’s “Kansha”
Looking for Mr. Goodfish: Chefs aim to expand our seafood horizons
Goats: An overlooked pasture-raised animal
Highlights and questions from the Natural Products Expo West trade show
“A beautiful bowl of glory”: Rancho Gordo’s Steve Sando on beans, trade, and the tortilla project

Writing for Eat Local Challenge

Writing for Eat Local Challenge
Eating Locally Helps Me Understand a Far-Away Cuisine
Drink Locally - Reading U.S. Wine Labels
Eating Local in Schools - Recent Articles
An Hourglass of Pollution: The Uneven Burdens of Trade
My Eat Local Month
Legislating Local Foods
On Growing Vegetables as Ornamentals
Drink Locally - West Coast Sake
Pickling in Winter
Reducing Kitchen Waste by Eating Chard Stems
Food and Farm Bill Notes
It's Food and Farm Bill Time
Local plum jam
Federal rules stymie local food efforts in Iowa
San Francisco restaurants go local
Local food in Kansas
Preserving a peck of pears with panache The World Trade Organization, U.S. farm subsidies and local food
Bread meets conceptual art
The evolving farmers market
Low cost labor and untaxed fuel cause migrations of frozen fish
Chickens will soon be eating local wheat at Eatwell Farm in California
Writing for the Well Fed Network
Southern California Ports Approve Air Pollution Reduction Plan
Depleting or Protecting Fisheries
USDA and FDA Petitioned to End Carbon Monoxide Treatment of Meat
Fruit and Vegetable Growers and the Next Farm Bill
No Fish Were Harmed During the Growing of these Carrots (Salmon Safe Label)
Fruit and Vegetable Growers and the Next Farm Bill
No Fish Were Harmed During the Growing of these Carrots (Salmon Safe Label)
Clones, agency jurisiction and labels
At the Asian Grocery: Citron-Honey Tea
Farms vs. the Rainforest in Brazil
Closing a loop in the kitchen with bioplastics
The USDA's Farm Bill Proposal
Food Safety a High Risk Federal Program, Says the GAO
Forty Groups Write a Letter
Mapping the World of Food and Water
Forty Groups Write a Letter
Mapping the World of Food and Water
Ethanol and Your Food Budget
Making the “Year of the Pig” a Better One for Pigs
Scientists Write about CAFO Health Impacts
Some Notes on the Pollan-Mackey Event"
PBS's NOW to Report on Cotton Subsidies
Organic Ownership and Genetically Engineered Crops
Imports Growing Far Faster than Inspection Resources
Risk and Liability in Genetically Engineered Crops
Full list of my posts

Writing for the Slow Food Nation Blog
From Neglected Yard to Edible Landscape
What they ate on the way to the California gold fields
Pickles and Chutney Taste Pavilion
What they ate on the way to the California gold fields

Writing for La Vida Locavore
Building a better cookstove
New study on bananas and fertilizer in Africa
The yogurt routine

Back to the top

California
Three Cheeses
Edible Communities
Royals See Organic Garden
Oak Tree Galls

India
The Indian Restaurant Menu
The Idli
Banana Leaf
Curry Leaves
Smoked Eggplant
Bengali Pumpkin
Masoor Dal with Bengali Spices
Whole Urad Dal Soup
Boat Chaat
Moong Dal Soup
Toor Dal with Squash and Kale
From My Rasoi: Winter
Noodles in Indian Cuisine
Masala Chai
A Pickle's Comeback
Indian Dal Export Ban
Okra without the Slime
Summer's Colors and Variety (stuffed eggplant)
Recipe: Ersatz South Indian rice with yogurt
Fenugreek's Flavors

Japan
Negative Space
Tempura at Ten-Ichi
Tokyo, City of Culinary Marvels and Mysteries
Okonomi-yaki, a Japanese Pancake
Two Vegetarian Restaurants in Tokyo
On Being a Vegetarian Tourist in Tokyo
Curry, Japanese Style
Dinner at Medicine with Elizabeth Andoh
A Few More Photos and Words about Japan
My Washoku Introduction
Featuring Spring Vegetables
Vegetables 'Transformed'
Soy Trilogy
Tofu Squares with Miso
Japanese Noodle Soup
Infusing a sauce with smoke
Panoramic dining in the Hakone region of Japan
The black eggs of Owakudani in Japan
Let this salad invade your kitchen: wakame, cucumber and radish sprouts with smoky vinaigrette
Okara, tofu's humble relative, lends its name to high-end hair-care products
Burdock towers
Malaysia and Singapore
Laksa, Part 1
Ais Kacang
Banana Leaf Curry
Singapore, Part 1
Singapore Food Explanations
Komala's Vegetarian, Singapore
Wraps around the World: Rendang Wrappo, Kuala Lumpur
Eating in Kuala Lumpur, Malaysia
Penang, Malaysia
Urban Gardening
Eating on the wild side: "pisang mas" bananas from Malaysia

Mexico
Pumpkin with Tomato and Tomatillo Salsa
Burrito Origins
The Modern Burrito, a 'Fusion Food'
The Burrito Dissected
Dried Red Chiles
Winter Salsa
Red Chile Enchiladas
Three Mexican Sauces
Tortilla Casserole
Cinco de Mayo and Food Traditions
Mexican Sopes
Roasted Tomatillo Salsa
Mexican Tlacoyos
A Mound of Soup -- Sopa Seca
Occupied by Oregano
Barking up the wrong avocado tree in search of authentic Mexican flavors
Cooking with Avocado Leaves: Oaxacan Black Beans
Annatto Seeds – An Ancient Dye and Flavoring with a Global Reach
Recipe: Rice and Vegetables in Achiote Broth

Southeast Asia (multi-country)
Durian
Two Short Book Reviews

Thailand
Temple Guardians in Thailand
Thai Mushroom Curry
Recipe - Thai coconut, galangal and cauliflower soup

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Events

Prune Blogging Thursday
Entertain MeMe
Kingfisher World Curry Week - Eggplant Curry
Slashfood's Pumpkin Day - Pumpkin with tomato/tomatillo/chipotle sauce
Elise's Great Pumpkin Carve Up Cook Off - Bengali Pumpkin
From My Rasoi - Winter
Is My Blog Burning #20 - Apricot Souffle
Sugar High Friday #13 - Yeasted Chocolate Cupcakes
Sugar High Friday #15 - Coconut Sticky Rice and Mango
Slashfood's Spirited Cooking Day - Ethereal Orange Sabayon
Virtual Cookie Swap - Cardamom Butter Squares
Virtual Cookie Swap - Apricot-Pecan Bars
You Are What You Eat Meme
Virtual Recipe Club - Most Requested Recipe - Masala Chai
Weekend Herb Blogging - Thai Mushroom Curry
Is My Blog Burning #27 - Soy Trilogy
Weekend Herb Blogging - Thai Basil
SHF 22 - Preserving Summer with Plum Jam
Eating the Whole Thing
Refrigerator Unedited
Food Bloggers on the Farm in San Francisco

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Thursday, December 08, 2005

Index of Mental Masala

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100 Mile Map

Monday, October 03, 2005

Diesel Link List (a work in progress)

Programs

General Reports and Information

Reports on Health Effects

Reports on Technology

Economic Issues

General News Articles

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