We’re not quite sure who invented it; yogurt historians theorize that we probably stumbled upon it by accident. Actually, there’s no such thing as a yogurt historian, but it has a nice ring to it.
Picture a whole group of them stroking their beards and heatedly debating yogurt’s historical implications, or peering through monocles into ancient clay jars to see if there’s fruit at the bottom.
That was fun, right? But enough make-believe.
While we’re not exactly sure how yogurt came to exist, we do know that human beings have been enjoying the stuff for quite some time. The medieval Turks loved it. Pliny the Elder remarked on its “agreeable acidity.” Genghis Khan fed it to his armies.
Jamaican cuisine is a melting pot of different culinary styles from all over the world. In order to understand why Jamaican cooking is so unique, one must first learn about its history.
Jamaica was inhabited by Arawak natives when it was invaded by the crew of Christopher Columbus’s second intercontinental maritime voyage. The Arawak lived on native plants, such as corn, guava, callaloo, potatoes, peppers, and beans. They also roasted meat on sticks called barbacoa, which is where barbecuing came from.
Ever since she was a very young girl, Sheri Speede knew she wanted to work with animals, but she had no idea how far her youthful aspirations would take her.
After earning her doctorate in veterinary medicine from Louisiana State University, she moved to the Portland area, and in 1988, became a partner in Pacific Veterinary Hospital. She also served as Portland Veterinary Medical Association’s president.
During her tenure as a partner at PVH and president of the PVMA, Speede realized she wanted to help the animals for whom no one would speak. So, in the mid-90s she sold her share in the veterinary practice to become a full-time animal activist. She took on the role of Northwest director for In Defense of Animals, advocating for victims of industrial agriculture, animal testing, and circuses.
There’s something about the holiday season that makes us want to help others. Perhaps its the bell-ringers, the bounty on our own tables, or the spirit of the season that makes us want to share our good fortune with those in need.
Of course, helping to bring joy to those less fortunate during the holidays is a noble thing to do, but hunger doesn’t take the rest of the year off.
Nearly 500,000 Oregonians have limited or uncertain access to the food necessary to lead healthy, active lives, according to the USDA’s latest survey.
Legend has it that the versatile soybean was first turned into tofu by Prince Liu An of China, more than a millennia ago. It caught on in a big way among Buddhist monks, who had committed to a vegetarian diet, and were probably grateful to have a viable meat substitute for their recipes. “Bean meat,” they called it.
As Buddhism spread throughout the rest of East Asia, so did tofu. And, as the world got smaller, tofu traveled with Asian immigrants throughout the world.
Here in the U.S., tofu was used as a cottage cheese substitute during WWII, but during the 1950s and 60s, meat and dairy were de rigueur at the American dinner table. It wasn’t until the mid-to-late 1970s that tofu started to catch on in the vegetarian and health food communities.