Rachel Laudan

Here’s a post that just crept up on me. There was mention of carnitas at a wedding in the Mexican countryside. I read yet one more cookbook published in America describing how to make carnitas by cooking chunks of leg of pork in water until it evaporated and then frying. And I returned [...]

So much of food politics swirls around corn at the moment: denunciations of corn as the cause of growing obesity or the poster child for agribusiness; the problems of CM crops; the economics of biofuel; and how American corn politics affects other parts of the world.
And of these other parts of the world, few are [...]

This is the time of year when most books on Mexican cooking written for English-speakers leave you a bit up in the air (exceptions are Patricia’s Quinatana’s Mexico’s Feasts of Life and Elisabeth Lambert Ortiz’s Complete Book of Mexican Cooking).
All my neighbors are busy exchanging their recipes for piernas (legs of pork), pavos (turkeys) and [...]