Rachel Laudan

What would Afro-Mexican cuisine look like?  I always like to ask that question in advance of digging in to a new cuisine as a kind of test.  How much can one infer from the history? So I go to the question with experience of Ibo cuisine in the Niger Delta where I spent some time [...]

The Economist has a fascinating article on  Yuzaburo Mogi, head of Kikkoman, the company that makes soy sauce and much more.  He comes from one of the founding families of the company and has been working for it or leading it since 1959. Hence soy (I am) in Spanish in the heading of this post–get [...]

Deep down Americans, at least those who have been born and raised in the States and gone to American schools, deep down they know that the family farm is  just the way a farm is meant to be. Most of the rest of the world, including immigrants to the US like me, have not been [...]