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Improve Your “Foodprint”: Farming and Climate Change

In Book Reviews, Stories by Kelli BergtholdLeave a Comment

In an article posted on The Atlantic’s website last week, Gary Paul Nabhan, co-author of Chasing Chiles: Hot Spots Along the Pepper Trail, addressed the relationship between farming in the Southwest and climate change—both food production and food security have been cast into question with the growing scarcity of water and unpredictable growing seasons and weather patterns, such as drought. …

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New Issue of Burn! Magazine Out May 1!

In Chile Peppers, News by Mark MaskerLeave a Comment

Don’t miss a single fiery issue of Burn! Magazine The next issue of Burn! will be released May 1st. In it, we’ll explore Australia’s Barbecue Heritage, travel to the Beer, Bourbon, & BBQ festival, and take a look at the seductive qualities of salsa, plus much more! Burn! is your antidote for all the look-alike “food porn” mags. Sassy, sharp, …

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Featured Recipe: Greek Easter Egg Bread

In Holiday & Seasonal, Recipes by Dave DeWittLeave a Comment

With Easter just around the corner, our editors set out to find unusual recipes to spice up the holiday! Mouth-watering rabbit and spicy deviled eggs are just a few of the world-class dishes we’re cooking up this year. You can find the whole menu in the April issue, out now! Here’s one of our favorite (and most attractive) new Easter …

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Be the Next Garlic-Cooking Superstar!

In Event Coverage, News by Mark MaskerLeave a Comment

“So You Think You Can Cook With Garlic” is a culinary call-to-arms to the garlic geeks who overtake the small town of Gilroy, California every July. Gilroy Garlic Festival organizers threw down the gauntlet April 4 on Facebook. “For over three decades Festival guests have attended the Great Garlic Cook-Off or the Garlic Showdown and left muttering under their garlicky …

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Cooking “Stone Soup”

In Chili & Soup, Recipes by Dave DeWittLeave a Comment

Todos Santos, Baja California Sur, Mexico Down here at the tip of the Baja California peninsula, I have stumbled across an pre-Hispanic chile pepper soup that uses river stones as the heat for cooking.  The Chinoteco tribe of Pueblo San Felipe Usila was a fishing based culture, and their fishermen used pear-shaped guajes, or gourd pots, told hold their fresh …

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Doctor Feel Good (at least, until the heart attack)

In Interviews, Stories by Mark MaskerLeave a Comment

From celebrity gossip to midget blowfish porn, you can find anything on the Internet, including vindication. For years, I’ve practiced a strict health regimen of triple cheeseburgers, pizza, and boxed wine. I mean, the better something tastes the healthier it is, am I right? All those doctors with their fancy eight-year college degrees think they know better, but I’ve had …