On My Plate: Okra
“Okra is spiritual, and that’s why it’s not for everyone.”
Food
Historic Indian Creek Tavern hosts grand reopening after 4-year closure
“This is much needed. (The residents) have been waiting for this for way too long.”
On My Plate: Green beans
In its protection of the salade niçoise recipe, the Cercle de la Capelina d'Or permits cucumber, bell peppers, celery, radishes, scallions, basil, black olives and garlic, as long as they are uncooked.
On My Plate: Paella
The word “paella” refers to the wide shallow pan in which the dish is traditionally prepared.
On My Plate: Kale
“This vegetable…forms one of the principal foods of the Dalmatians, and is grown especially in the regions of Ragusa and Cattaro. In certain portions of Dalmatia it is stored, and its leaves are blanched and used for salads. They are quite showy when served with lettuce.”
On My Plate: Broccoli
Broccoli in our local supermarkets will have lost at least 75% of its nutritional value, according to Robinson, because they have been shipped here from California, where 90% of U.S. broccoli is grown.
On My Plate: Tempeh
Warning: Soya Maya Tempeh Chips are highly addictive. Once you’ve had them, you will prefer them to potato chips. Tempeh chips are crunchier and more flavorful than potato chips.