The Natufian hearths from Jordan’s Black Desert invite a reframing of food history. Bread and beer were not simply by-products of agriculture; the desire for these transformed foods may have helped drive cultivation itself. They also remind us that ingenious, place-based foodways—wild grains, tubers, local milling, communal baking—were born in arid lands and basalt fields. As climate stresses grow, that lesson in resilience and resourcefulness from the deep past feels timely.
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Yemen is all over the news the last couple of months as the Houthi terrorists play a role in Israel's war against Hamas. As a sustainable news reporter, I've been interested in Yemen because as much of the Middle East progresses, Yemen with its internal conflicts remains one of the world's driest and hungriest cultures.
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We feel what happens to food prices and our lifestyle when conflict broke out in the Ukraine and Russia. So much of our daily lives are interdependent on the global village that countries, and people, know they need to start thinking more locally to support food traditions and the culture they love. On one side […]
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What do you get when you top a typical focaccia with olives and za'atar? A flavorful flatbread.
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A curious physicist revived 5000-year-old yeast and baked delicious bread from it.
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My basil plant now wants to reproduce, flowering almost from one day to the next. To keep it from going leggy, I pinch off the flowering tops and harvest yet more leaves. My answer to the basil overflow problem is to bake green bread.
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Khameer, a round flatbread of humble Beduin origins, once fell out of favor with the upscale eaters of the United Arab Emirates. But the tender round bread with its golden top is enjoying a comeback. We show you how to make it.
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