N'Da Alphonse grows cocoa in Ivory Coast. He harvests the pods, removes the pulp-covered beans, and dries them before selling them to brokers. He'd never seen or tasted the food made from his beans, until a Dutch TV show brought him a sample, as part of a story on class divisions and the global food trade.
Writer/editor Scott Edelman is legendary in science fiction circles for organizing outings from conventions to spectacular, out-of-the-way restaurants where the food is cheap and mind-blowing (I’ve eaten some very memorable dim sum with him in Philly, for example).
See sample pages from this book at Wink. I saw the sour plums on the cover of Preserving the Japanese Way calling out to me from the highest bookshelf at teeny-tiny Moon Palace Bookstore, Minneapolis. As the Master Food Preserver for my county, I’m a sucker for beautiful books on food preservation. Angela, the owner, […]
Melt chocolate into slabs, coat with blue candy-melts, and stud with broken oreos and edible googly eyes and voila: it’s as though you blenderized a thousand Cookie Monsters, rolled them flat, and baked them.
Hackers are people too. And sometimes, they’re the good guys. The fundamentals of hacking have created an entire new level to the security industry and one that you can totally dominate with this certification training course that’s 98% off now. To know how to protect something, you have to be able to see how it’s […]
Light used to just be one of two things: on or off. Simple as that. Either a flood of yellow or total darkness. Then the dimmer switch happened and you could adjust the brightness to meet your seductive needs and suddenly everyone looked a little better in the gentler light. And now your luminary universe […]
Projects will always need management. And now with the tech gold rush it feels like there are more projects than ever with fewer managers than there’s demand for. But it takes too much time and money to go back to school full time so luckily the Project Management Professional certification training course is now 96% […]