By Colin Stone Peacock
I am the glistening, blackened, and charred non-stick remains of a foodie. Enameled by years of cooking and eating professionally, I am unphased by the most ample and esoteric culinary ingredients and pathologies.
But the bitter kimchi of my heart sweetened ever so slightly the summer before last, when I met the bright and gleaming orange and yellow folds of Laetiporus sulphureus, commonly known as Chicken of the Woods.
It is one of the most easily identifiable, seasonally available, and tastiest mushrooms I have ever met. The drab and fickle morels of my forefathers will never look the same. Chicken is the flavor I would use to describe them. That, and a citric tanginess I have never encountered in another fungi. Continue reading
By Joanne Garton
It has happened countless times: I walk into my favorite restaurant only to find that it is out of breakfast burritos. The manager points me to the tamales without ever explaining if it was a lack of eggs, a problem with the oven, or an angry mob of hungry burrito-eaters that wiped out the supply this weekend. I leave hungry and find somewhere else to eat.
These days, the red knot birds in Delaware Bay are similarly exasperated, but with no other food to eat when their seasonal feast of horseshoe crab eggs are gone, the migratory birds are starving. Horseshoe crabs are the favored bait for a growing market of eel and conch farms, diminishing the supply and diversity of breeding horseshoe crab pairs left in the bay. Continue reading