Since the dawn of time indigenous peoples have eaten what the land, and sea, has afforded them. Humankind has evolved and adapted so wonderfully to the foods around them, from whale blubber of the Siberian Eskimos to nopal cacti of ancient mesoamerican peoples. But what happens when your food wants to poison you? You eat it anyways, … Continue reading
Late fall is the perfect time of year to prepare horseradish sauce. Your horseradish plants have spent all spring and summer developing and growing delicious leaves (you’ve been snacking on those and throwing them into salads, right?), and now the first frost has appeared. Those tender leaves have died back and and the plant goes … Continue reading
Now for something a little different. I like to write about Nature’s Poisons – their history, science, chemistry, and toxicology. It’s fun for me, and hopefully for you, too. But just because something is harmful or toxic, doesn’t mean it can’t be delicious. Take chile peppers and capsaicin, it may be potent and cause some … Continue reading
Nature's Poisons 