Word: fennell
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...enviably stocked kitchen that sports a copious array of bizarre and specialized cutlery, none of which I can even begin to name, let alone discern its functionality. But this hasn’t stopped me in the past week from putting together a layered potato, blue cheese, pear, fennel, and caramelized onion timbale; whipping up apricot cupcakes or concocting a spring pasta with chicken sausage, artichoke hearts, red pepper, eggplant, and zucchini. I hand-pack my own hamburgers; I’ve creamed, broiled, double-boiled, sifted, folded (gently), tossed, scalded, and celebrated. The family I’m housesitting...
...from cardamom flowers, local tea and fresh red clay. In lieu of bringing back buckets of samples or dead flowers, Patel records her findings chemically. Her primary tool, a solid-phase microextractor, is a $100 penlike device that can record the specific molecules present around anything with a smell. Fennel, cucumber, melon, tomato leaf, black plum and hydroponic celery might soon start to show up as notes in consumer fragrances. Scent notes of Japanese ginger, Indian mango, lantana leaves, evening maiden orchids and pickled jalapeño peppers could also appear in the next generation of soaps and shampoos...
...with a small sampling of pâté made from snoek, a wonderfully oily fish caught in the cold waters off Cape Town. Starters include ostrich rolled in wild rosemary and drizzled with grapeseed oil from the wine district east of Cape Town, and crayfish bisque with wild fennel. Mains include loin of springbok wrapped in marogo, a type of leafy vegetable, and cured bacon. There's also kingklip, an eel-like fish served with wild garlic and vegetable sosaties, a sweetly marinated kebab popular in South Africa. My favorite use for fynbos, though, was in the dessert...
...apple consumption doubled. To be sure, some colleges find it easier and cheaper to install fast-food counters. And some students would just as soon dine on Kraft cheese and Cocoa Puffs ("This stuff is weird," grumbled University of Portland physics major David Baldwin, 18, sniffing at the salmon-fennel latkes). Even a few Yalies grouse that the all-local dining hall doesn't serve tomatoes in winter. "My generation knows how to put food in a microwave and eat in front of a computer screen," says Louella Hill, 24, a food activist at Brown. But she adds, "When someone...
...grits. I've knocked a few people over with that one." Moyo, a gemologist by training and a brand builder by trade, belongs to the growing ranks of husbands and fathers who are the primary cooks for their families. He keeps his pantry well stocked with onions, garlic, ginger, fennel, curry and cayenne. And when his kids, now grown, head home for a visit, they phone in orders. "Dr. Moyo, my daughter who's an intern in child psychology, she loves fish-head stew and overripe okra. That's her thing," Moyo explains. "Then I have another daughter who wants...