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Of Djenkol Beans and Djenkolism: The Southeast Asian Delicacy that Poisons
Cooking with Poison / Featured Poison

Of Djenkol Beans and Djenkolism: The Southeast Asian Delicacy that Poisons

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

Cooking With Capsaicin: Sriracha
Cooking with Poison

Cooking With Capsaicin: Sriracha

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

There’s More Than One Way to Kill a Fish
Featured Poison

There’s More Than One Way to Kill a Fish

I’ve heard of indigenous peoples of the Amazon using plant-based poisons to kill, or catch, fish. But to be honest, I never really gave it much thought until a recent article on National Geographic about incorporating these traditional methods to help with a scientific survey investigating fish diversity on the Manu River. The Machiguenga people use the … Continue reading