In East Africa there is no shortage of mysticism, rumor, and story surrounding herbal medicine. It brings both awe and fear- reports of magical healings and tales of terrible curses. In Tanzania, a country of over 150 tribes, medical traditions vary immensely across the country. I had been living in a Maasai region in northern […]Continue Reading... No Comments.
In the middle of the Indian Ocean, 1000 miles off the coast of Kenya, lies the exotic archipelago of the Seychelles. Its largest island- Mahé- feels like a mountain range surging up from the sea, outlined decoratively with beautiful beaches. Moving inward from the stunning sea level means moving upward; zig-zag roads climb the mountains […]Continue Reading... 4 Comments.
For the past 6 months I have been living in Ololosokwan- a Maasai village in Northern Tanzania, immediately beside the Serengeti National Park and just below the border of Kenya. The fascinating traditions of the Maasai culture, plus the remote location of this village, create an environment that is otherworldly. The Maasai people are pastoralists- […]Continue Reading... No Comments.
In May, Naturopathic Doctor Marcy Feibelman and I ventured to the country’s capital to converge with other naturopathic advocates from all over the US- both students and doctors- to actively support the inclusion of naturopathic medicine in healthcare, at both the state and national level. The conference, called the D.C. FLI (Federal Legislative Initiative) is […]Continue Reading... No Comments.
Chocolate can take many forms, but it all originates from Theobroma cacao, a plant that grows in Africa, South America, and Central America (with Africa leading production). South American beans are smaller and said to be more flavorful than African varieties, while African beans are noted primarily for their larger size. Most cacao beans used […]Continue Reading... No Comments.
As Fall spirals into Winter, vegetable plants will send out splendid flowers. It’s their final stage-an attempt to spread seeds for next season. Though many would say the plants have passed their peak, the pretty flowers are rich with nutrients. They can be eaten as a snack, added to a stir-fry, and they also make […]Continue Reading... No Comments.
Bacterial cultures that is. After all, many lacto-fermented foods (which utilize lacto-bacteria) contain cabbage as an ingredient. Its the principle component of sauerkraut and a staple for creating kimchi and other curious combinations. So whats so cool about about cabbage? This hardy brassica has a high water content; thus, when combined with salt then pressed, […]Continue Reading... No Comments.
Its what gives sauerkraut tang, pickles potency, and kimchi character- FERMENTATION. Or more specifically, lacto-fermentation. Whats cool about lacto-fermentation is that you don’t need a yeast or a “starter culture”; lacto-bacterias are naturally present in the air that surrounds us. When food is left exposed to the environment, and the temperature is warm enough, the […]Continue Reading... No Comments.