A Meat with Unique Taste——Sour Meat [Western Yunnan Brother]

The meat made three months ago can be eaten today. Some ethnic minorities in Yunnan will pickle and ferment the meat to eat it. They are wrapped with banana leaves and fermented with glutinous rice and spices. The common feature is A small amount of salt is naturally marinated and fermented by virtue of Yunnan's unique weather resources. The meat has a slight sour taste, and it is fragrant but not greasy!

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Food Irradiation

Using radioactive emissions to sterilize food explained in detail. Comparison to other ways to preserve food, particularly strawberries and spices. Discussion of free radical production. Visit to an actual food irradiator on the campus of the University of Illinois at Urbana-Champaign and some of the research done with it.

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A Unique Way to Enjoy the Pig Intestines: Mixed Tofu and Blood Sausage

Our ancestors would make the most of every part of a pig. Mix pig blood with pork, tofu and spices to fill into pig intestines and you will get the Mixed Tofu and Blood Sausage, a local cuisine special to our place. It has mixed flavors of tofu and pork. We would usually hang it to dry, then steam until cooked and deep-fry to remove the moisture. Cover the sausages with lard and they can preserve for a whole year! Which sausage flavor do you like, sweet or salty?
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Why you should Eat Basil for your Heart, Brain & Body - Dr Alan Mandell, DC

In recent years increased scientific interest in plant phytochemicals (plant chemicals) has brought numerous vegetables, herbs and spices – including basil – to the forefront of nutritional research. Although the study of plant compounds is not new, scientists are only now beginning to characterize the wide range of biologically active components in our food plants and investigate their impact on human health and disease.

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