As a child growing up in India, Jaidesh Sethi remembers begging his mother and grandmother every day to make him lassi, a cool, refreshing yogurt drink flavored with fruit and spices.
Sleek bottles with elegant labels are claiming more and more space on the shelves of supermarket dairy sections, a response to the heightened passion for foods with healthy attributes. Many are not aware that kefir, though generally presented in thoroughly modern attire, has hundreds of years of street cred. This healthful elixir is on the lips of those seeking a nutritious beverage option.
For man of us, winter means repeatedly putting on and taking off parkas, scarves, hats and gloves as a barrier to the damp and frigid temperatures. That irksome chore, coupled with shoveling snow and other cold weather activities, can build up quite an appetite. You crave hearty fare to keep warm. Hibernating sometimes seems tempting.
The central markets in spain’s rural countryside begin at the same time each day. Around 7 a.m., the sun makes quick work of drying the dew off the wild oregano, bringing with it a dusty heat that coats the thistles. Vendors bend the hinges of folding tables and erect tents to protect their heads from the midday burn. Some set up in town squares, others on the lawns of ancient monasteries crawling with vines.
The concept for Arcata,CA-based Cypress Grove Cheese’s Purple Haze fresh goat chèvre, which garnered first place at the American Cheese Society’s competition last year, came to the company’s founder Mary Keehn as she gazed out her kitchen window deep in thought about how to create a cheese with fennel pollen after a friend’s request.
About a 45-minute drive west of Philadelphia or a little more than two hours from New York’s Penn Station by Amtrak, the hamlet of Downingtown, PA, along with nearby villages, is a gemlike enclave in western Chester County. Seemingly worlds away from the hustle of metropolitan life, the rolling hills traced by winding roads are shared with Amish buggies. No one seems hurried.