Norman Van Aiken talks about the mysterious origins of ceviche, a dish made by marinating (cooking) raw fish in acidic fruit juices. “I’ve heard that ceviche was invented so that an Incan emperor could enjoy his fresh fish by having it first marinated in tombo fruit, then carried by relays of chasquis (runners) up to his citadel high in the Andean city of Cusco.”- If you’ve got a week and an extra $5000, you can build a barbecue pit that handle “enough brisket, ribs and sausage for 1,500 people in a day,” says The New York Times.
- Tiny But Mighty popcorn is the result of a preservation effort by Iowans Gene and Lynn Mealhow, who wanted to ensure the survival of an heirloom strain.
Photo Credit: alobos flickr