Dec 24, 2012 — We're taking a two-week break from regular posting on 13.7. We will return to our regular schedule starting on Monday, January 7. In the meantime, be sure to check out the answer to Alva's riddle from the other day and — if you're new to the blog — our archive of posts from the past three years.
Jan 1, 2012 — Native American tribes in Eastern Oregon recently marked kimtee inmewit, a ceremony that welcomes the sacred new foods of the new year. The tribes see these foods not just as nourishment, but as a connection to ancestors.
Jan 1, 2012 — Each Jan. 1, Haitians commemorate independence by eating soup joumou — a dish their former French rulers considered too good for them. The soup is so beloved that it can land some in the hospital.
Dec 27, 2011 — They're enormously popular — an estimated $27.8 billion worth have been given this holiday season. But many also never get fully used. What to do? Swap them. Regift them. Invest them. Or, perhaps, give them to charity.
Dec 24, 2011 — Latin America has hundreds of interpretations of this Christmas Eve treat - tamales vary not just by country but often by region. So whose version is best? That's a question likely to elicit a fiercely partisan response.
Dec 23, 2011 — This Christmas Eve, many French-Canadian families will gather after midnight Mass for reveillon, a lavish dinner party that lasts into the wee hours. The traditional centerpiece is a savory, spiced meat pie called tourtiere. Thomas Naylor, executive chef to the Canadian ambassador to the U.S., teaches Lynn Neary how to make this delicious holiday dish.
Dec 21, 2011 — My mother always made Christmas puddings. Nowadays, my sister and brother-in-law send me one every year from England. They use a mid-Victorian recipe handed down from a Quaker. Unlike other Christmas treats, a well-made, properly sealed Christmas pudding will keep for a year, or more.
Nov 29, 2011 — As we head into the holiday season this might be a good moment to reflect on the roots of our collective consumer delusion.