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POPSEncyclopedia of Life - by the World's Leading Scientists An epic effort to promote biodiversity and document all 1.8 million named species on the planet. When completed, http://www.eol.org will serve as a global biodiversity tool, providing scientists, policymakers, students, and citizens information they need to discover and protect the planet and encourage learning and conservation. The Encyclopedia of Life is a collaborative scientific effort led by the Field Museum of Natural History, Harvard University, Marine Biological Laboratory, Missouri Botanical Garden, Smithsonian Institution, and Biodiversity Heritage Library, a consortium including the core institutions and also the American Museum of Natural History (New York), Natural History Museum (London), New York Botanical Garden, and Royal Botanic Gardens (Kew).
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POPSMexican regional varieties of tamales
Also Chiapas (countless varieties using different herbs, beans, chicharrón (crispy, fried pork rind) and even flower buds), Tabasco (one of Mexico's biggest cattle producers and grows sugar cane, cacao, coffee, corn, rice, peppers, bananas, coconuts, pineapple, watermelon and a variety of exotic fruit. All these, in addition to Maya herbs and spices more often associated with the Yucatán, flavor Tabasco's tamales, which are usually filled with pork, pejelagarto (large freshwater gar), chicken or even iguana), Veracruz (most famous for its fantastically large zacahuil tamale, which can be made up to 12 feet long for festive occasions and contain whole chickens, fish, turkeys, roasts or game, along with chiles, garlic and tomatoes, all wrapped in banana leaves and slow-roasted in a mud-brick and earth pit), and Yucatán (pork and chicken fillings marinated in achiote (with orange and lemon juices) are wrapped with tomato, peppers, onion and toasted garlic in banana leaves, and cooked in a
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POPSMoosewood Chocolate Cake The blogger says: For the icing, I used a homemade Carob-Date Spread with Rhum and Orange extract. I just soaked the dates (three or four cups) in warm water, drained them and puréed them in the food processor, adding a bit of Carob powder (Cacao is also great !) and the extracts, to taste. Couldn't be simpler and it's good for you :) That spread is also wonderful on toasts, for breakfast or on muffins, or by the spoonful (shhhh !)
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POPSThank God for Genetics Man, you don't know how happy this article made me. If all else fails, I NEED my chocolate supply to be sustained. I'd gladly get on this project to help make sure I never run out of chocolate!
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POPSScientists put cocoa under the microscope 70% of the world's cocoa is grown in Africa, and it has remarkable resistance to drought and disease. I wonder however if the study will help the African farmers, or the chocolate manufacturers, due to the the tendency to pay a pittance for the beans, then mark up the price substantially after manufacture. Often the cacao industry is the equivalent of slavery.
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POPSDeath by chocolate Theobroma is Greek for "food of the gods", reflecting the Mayan belief that cocoa had divine origins. Every April, they sacrificed a dog with cacao-coloured markings in honour of Ek Chuah, the god of cacao.
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POPSChocolate Beer 3000 years old Should Make some. Looks like it was invented before chocolate drinks. I haven't found a recipe, but it could just be a matter of knowing how to brew.
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POPSIs There Slavery In Your Chocolate? This clip is for abailart. This is another even worse example of the bottom line being the driving force behind inhumane treatment of the workers who produce the things we buy every day. This story broke back in 2001, and I'm glad to read that there has been some progress in addressing this atrocity. But as can be seen by this quote from the article there is still money talking in these decisions. "the U.S. chocolate industry and its allies mounted an intense lobbying effort to fight off legislation that would require "slave free" labels for their products." Unfortunately, Money Talks! Legislators have their hands tied by lobbyists and special interest groups. Sad!
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POPSReference Guide for HERBS Someone asked for this... Ho Shou Wu Root Hyssop Leaf Jujube Date Juniper Berry Kola Nut Korean Ginseng Root Lady Slipper Root Licorice Root Lycium Berry Motherwort Leaf Muira Puama Root Mullein Leaf Oregon Grape Root Panax Ginseng Parsley Root Passion Flowers Pau D'Arco Bark Paullina Seed Prickly Ash Bark Red Beet Root Red Clover Tops Red Peony Root Red Sage Root Rosemary Rose Hips Berry Saw Palmetto Berry Schizandra Berry Sok-Day Root St. John's Wort Stinging Nettle Leaf Turmeric Rhizomes Uva Ursi Root Valerian Root White Willow Bark Wild Yam Root Wood Betony Leaf Wu Chi Root Yarrow Leaf Yellow Dock Root Yerba Mate Leaf Those are also linked
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POPSNaturally Sugar-Free Chocolate Bars Adapted from Cookie Madness Makes 6 bars or 24 “truffles” nutrition for 1 bar: 192cals, 9.6g fat, 1.1g saturated, 1mg cholesterol, 4mg sodium, 26.7g carbs, 4g fiber, 20.8g sugar, 4.7g protein nutrition for 1 truffle: 48cals, 2.4g fat, 0mg cholesterol, 1mg sodium, 6.7g carbs, 1g fiber, 5.2g sugar, 1.2g protein Note: You can use natural or Dutch-processed cocoa, depending on your tastes. Anna at Cookie Madness developed a formula: 1 part of dried fruit to 1/2 part of crunchies (nuts, oatmeal, puffed rice, cacao nibs, etc.) by weight. I added a little more cocoa for extra chocolatiness. It doesn’t have to be an exact recipe; you can adjust the ingredients by taste. These are delicious chocolate bars that are actually good for you! You get a one serving of fruit with plenty of omega-3 fatty acids.
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POPSTriple Chocolate Espresso Bean Cookies
Assemble dry ingredients: In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking powder, salt, and cacao powder. Set aside. Assemble the wet ingredients: In a big bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color. Now beat in the sugar – it should have a thick frosting-like consistency. Mix in the eggs one at a time, making sure the first egg gets incorporated before adding the next. You will need to scrape down the sides of the bowl once or twice as well. Add the vanilla and mix until it is incorporated. Add the flour mixture to the wet ingredients: Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. You could add all the flour at once, but it tends to explode up and out of the mixing bowl and all over me every time I do that. At this point you should have a moist, brown dough that is uniform in color. Stir in the espresso beans an
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