In which I share a video recipe for a food I've never heard of before: "freekeh"? No, not "freaky"; freekeh; wheat that is harvested young and roasted as part of its processing. Anyway, if that intrigues you too, go here for the entry.
In which I highlight for my readers an article about food in ancient Israel. A lot of what they ate, according to Professor Cynthia Shafer-Elliott, was--stew. They weren't the only ones to do so, as I point out. If this sounds interesting to you, go here for the entry.
Ever wonder how the vinegar Roman cooks used in their cuisine differ from the sour stuff we buy at the supermarket? British "food archaeologist" Alan Coxon thinks he knows. In addition to being a chef, and proselytizer for Britain and food, he makes and sells vinegars based upon his historical research. I talk about his site on my blog. Go here for the entry.