Archive | September, 2013

Sauteed Greens with Garlic and Tamari

2 bunches leafy greens 1 tablespoon olive oil 4 cloves garlic, pressed or finely minced 1/4 teaspoon red pepper flakes, optional 2 teaspoons Tamari   Instructions For greens with tough stems, such as kale, collards, or chard, remove the leaves from the stem before washing. Wash greens carefully. An easy way to do this is […]

Collards with Ginger and Chilis

1 pound collard greens 1 quart water 1/2 teaspoon salt, or to taste 1 cup chopped red onion (about 1 medium) 23 tablespoons olive oil 2 tablespoons minced garlic 1 tablespoon minced fresh ginger 1/4 teaspoon black pepper, or to taste 2 Anaheim chilis julienned or, if you like it hot, chopped Jalapenos or Serranos […]

Tsaatan people – The Reindeer Herders

The Dukha (Mongolian: Цаатан, Tsaatan) are a small culture of reindeer herders living in northern Khövsgöl Aimag of Mongolia. The North Taiga band was organized under the Qing Dynasty from 1755-1912 as part of Toja or Uriyankhai banner. With Mongolian independence, the banner became part of independent Tuva, which was soon annexed by the Russians […]

The Men Who Made Us Fat Episode 2/3

Jacques Peretti investigates how the concept of ‘supersizing’ changed our eating habits forever. How did we – once a nation of moderate eaters – start to want more? Speaking to Mike Donahue, former McDonalds Vice President, Peretti explores the history behind the idea of supersizing. 40 years ago, McDonalds hired David Wallerstein, a former cinema […]