badmadwolf:

rainbowbarnacle:

toastyhat:

I just discovered foodtimeline.org, which is exactly what it sounds like: centuries worth of information about FOOD. If you are writing something historical and you want a starting point for figuring out what people should be eating, this might be a good place?

CHRISTMAS CAME EARLY

this is awesome but the original link just turned into a redirect loop for me, here it is again (x)

OH HELLO

Pixar’s Bao director Domee Shi, the first-ever female short director in Pixar history, shares her mom’s dumpling recipe (x)

prickingofthumbs:

Ostara Honey Cake

This will be my first Ostara so I’ve been putting together my recipes for the event. The following recipe is a dairy and egg free cake with a hint of honey; a simple recipe I’ve modified. It can even be gluten free if you substitute a gluten free all purpose flour (I personally like Bob’s Mill) Perfect desert for the sabbat! It’s simple, not overly sweet, and I’ll be putting a light lemon glaze on top, but it would be wonderful plain. A perfect finish to bring in Spring/Summer.

3 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup honey, warmed
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons white vinegar
1 ½ tablespoon vanilla extract
1/2 cup + 2 tablespoons oil
2 cups water

Directions:

Preheat oven to 375 degrees. Grease 2 – 9 inch round cake pans then dust with flour. Warm honey in 10 second intervals in microwave until it moves around bowl like a liquid (DO NOT let it boil) Add the flour, sugar, honey, baking soda, and salt to a large bowl. Add the water, oil, vinegar, and vanilla. Mix with a whisk until well-blended. Do not over beat. It will still turn out even if there are a few small lumps. Divide the batter between the 2 greased cake pans. Bake on a middle rack of oven for 35 minutes or until an inserted toothpick comes out clean. Let cool before frosting, dust with powdered sugar, or dive in while warm with a fork. Mmm, tasty!🐰🐥🐏🍰

Blackfeet Researcher Leads Her Tribe Back to Traditional Foods

botanyshitposts:

plantyhamchuk:

“Many of the traditional foods, plants, and teas are still available on the reservation, and some are even sold in health food stores, Beck says, so younger tribal members can learn to integrate them into their daily lives. For example, traditional medicine like willow bark or blue root can replace Tylenol, and bison or venison can replace fatty beef. Local berries can either become a traditional berry soup or be mixed into other recipes like pancakes, muffins, and smoothies.“

Some Westernized foods and medicines are not best for tribal people,” says Carolyn Angus-Hornbuckle, director of public health policy and programs at the National Indian Health Board. “These health disparities are happening throughout Indian Country, and we could see positive health impacts if Blackfeet chose to share Beck’s report and their knowledge with other communities.”

Most scholarly research reports are concealed behind paywalls and easily accessible by only those in academia, but Beck removed that barrier for the Blackfeet people by making her report available for free.“

Blackfeet Reservation Community Food Security & Food Sovereignty Assessment (by Marissa McElrone); the survey that prompted action. This report provided evidence that although younger members were willing to use traditional medicine, they were largely inhibited by lack of knowledge that was being lost over generations.

You can read the 68-page study/report booklet prepared by the 23-year-old (!!!!) American History researcher and Blackfoot Nation member Abaki Beck to help preserve Blackfoot culture (what this article is referring to) here!! It’s a beautiful report that assesses the state of food on Blackfoot reservations, Native and traditional sources of natural food, traditional recipes, the history of food struggle on the reservations, sustainable living within the community, health within the community, more info on the plants (and animals) themselves, and more!!!!!!!!!!!!!!!!!